OLD FASHIONED SORGHUM, CHOCOLATE & PECAN PIE
Ingredients:
For the crust:
1 ½ bread flour (cold)
¼ teaspoon salt
13 Tablespoons unsalted butter (diced and frozen)
6 Tablespoons ice water
For the Sorghum, Chocolate, Pecan Pie Filling:
¾ cup of Bourbon Barrel Aged Sorghum
¾ cup of packed light brown sugar
½ cup dark corn syrup
¼ cup unsalted butter
3 large eggs
2 cups chopped pecans
¾ cups milk chocolate chips
2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract
2 teaspoons Kentucky Bourbon
½ teaspoons salt
Method
For the crust:
• In the bowl of a stand mixer, combine flour, salt, and butter.
• Place bowl, including the paddle, in the freezer; you will need to keep everything as cold as possible.
• Using the paddle attachment, mix on low speed until you get coarse crumbs.
• Add just enough water until the dough comes together, roughly 1-minute. *Mix the dough a little longer if you want to achieve an extra smooth dough.
• Remove dough from mixer and shape into a dish that is 1 inch thick.
• Wrap dough in plastic for at least 4 hours to reduce shrinking.
*Overnight is best.
• On flowered surface, roll out dough to a 12-inch round approximately 1/8-inch thick.
• Fold and line dough into 9-inch pie pan.
• Roll edges under and crimp as desired.
• Refrigerate for one hour.
For the Sorghum, Chocolate, Pecan Pie Filling:
• Preheat oven to 350-degrees F.
• In a medium saucepan, combine Bourbon Barrel Aged Sorghum, brown sugar, dark corn syrup, and butter over medium heat.
• Cook until the butter is melted and the sugar is dissolved, about 4-minutes. Increase the heat to high and let the mixture boil for 1-minute.
• Remove from heat and cool mixture to room temperature.
• Stir in eggs until blended.
• After eggs are blended, stir in bourbon, Bourbon Barrel Aged Madagascar Vanilla, salt, milk chocolate chips and chopped pecans.
• Pour filling into prepared pie shell.
• Bake for 45 min – 1 hour, or until filling is set.
• Cool completely on a wire rack.
• Serve with Bourbon Whipped Cream if desired.
BOURBON BARREL SORGHUM COOKIES
Ingredients: (makes approximately 45 cookies)
3/4 cup (1½ sticks) unsalted butter, softened
1 cup (200 grams) granulated sugar
1 egg
1/4 cup Bourbon Barrel Aged Sorghum
2 cups (250 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon Bourbon Smoked Pepper
½ teaspoon Bourbon Smoked Sea Salt
½ teaspoon ground ginger
½ teaspoon ground cloves
Bourbon Smoked Sugar, for dipping
Method:
• In a medium bowl or stand mixer, cream together butter and sugar.
• Add egg and Bourbon Barrel Aged Pure Cane Sorghum and mix.
• In a separate bowl, add dry ingredients and whisk to combine.
• Add the dry mix to the butter mixture.
• Mix until smooth.
• Cover bowl with plastic wrap and chill dough for 1-hour or overnight.
• Preheat oven to 350 degrees.
• Line baking sheets with parchment paper.
• Pour some Bourbon Smoked Sugar into a small bowl or plate.
• Roll one tablespoon of dough into a ball and roll in Bourbon Smoked Sugar. Place two inches apart on a baking sheet.
• Bake 9-11 minutes or until light golden brown.
• Cool on baking sheet for 10-minutes, then cool completely on a wire rack.
• Store cookies in an airtight container.
SESAME WAFERS
Ingredients: (makes 30-35 wafers)
1½ tablespoons unsalted butter, room temperature
1 cup light brown sugar
1 large egg
2 tablespoons all-purpose flour
¼ teaspoon Bourbon Smoked Salt
1 teaspoon Bourbon Barrel Aged Madagascar Vanilla
½ cup Bourbon Smoked Sesame Seeds
cooking spray
ice water
Method:
• Preheat oven to 350 degrees.
• In a medium bowl with an electric hand mixer, cream together the butter and light brown sugar. Add the egg, all-purpose flour, smoked salt and vanilla, beating to combine.
• Add the smoked sesame seeds and stir to combine.
• Line baking sheets with parchment paper and lightly coat with baking spray.
• Drop a scant teaspoon amount of batter onto baking sheets, 2 ½”-3” apart.
• Slightly flatten each cookie with a knife dipped in ice water.
• Bake for about 6 minutes (middle rack is best) until lightly golden brown.
• Allow to cool completely on baking sheets.
• Remove with a thin spatula or offset palette knife.
• Store in an airtight container.
BOOZY, SALTED-CARAMEL, CANDIED PECANS
Ingredients:
1 package Bourbon Smoked Spiced Pecans
1 cup Old Forester® 100 Proof Signature Bourbon
1/4 cup Caramel Sauce with Sea Salt and Bourbon
1/2 cup Bourbon Smoked Sugar
Method:
Pecan Soaked Bourbon:
• In an airtight container, combine 1-package of Bourbon Smoked Spiced Pecans and 1-cup of Old Forester® 100 Proof Signature Bourbon.
• Allow to sit for 10-hours at room temperature.
• Strain the mixture one time with a mesh strainer and again through a coffee filter.
• Store in a bottle with a lid for two weeks.
*Save Pecan Soaked Bourbon to make the Fall Old Fashioned
Pecans:
• Preheat oven to 375-degrees F.
• Place the soaked pecans on a medium, parchment-lined sheet tray.
• Drizzle Caramel Sauce and sprinkle sugar over pecans.
• Toss until coated and spread pecans out to a single layer.
• Bake for 12-15-minuets or until coating starts to bubble.
• Remove, allow to cook, and break apart.
• Serve immediately or store in an airtight container.
