Archive for the ‘Food Recipes’ Category

Kentucky Native Bun Cake with Maker’s Mark

Tuesday, January 19th, 2010

Maker's Mark Bourbon Whisky Bottle Sandra Davis, author of That Special Touch, the official Maker’s Mark cookbook, just shared this Maker’s Mark dessert recipe for Kentucky Native Bun Cake with BourbonBlog.com!

Kentucky Native Bun Cake

1 (18.25-oz) package yellow cake mix with pudding
4 eggs
2/3 C vegetable oil
1/3 C water
1 (8-oz) carton sour cream
1/2 C firmly packed bround sugar
1 tsp. ground cinnamon
2/3 C chopped pecans
Glaze

- Combine first five ingredients in a mixing bowl; beat at medium
speed with an electric mixer until smooth. Set aside.

- Combine brown sugar, cinnamon and pecans; set aside. Pour half
of batter in a greased and floured 13- by 9- by 2-inch baking pan.
Sprinkle half of sugar mixture over batter. Repeat procedure.
Gently swirl batter with a knife.

- Bake at 350F degrees for 30 to 35 minutes or until a wooden pick
inserted in center comes out clean. Remove from oven. Drizzle
glaze over cake, and cool. Cut into squares. Makes 15 to 18
servings.

- To make glaze: Combine 1 C sifted powdered sugar, 2 Tbs. milk
and 1/2 tsp. vanilla extract. Beat at medium speed with an electric
mixer until smooth. Makes 1/3 C.

I use the following sauce on this cake. The liquor adds a little
different and unique taste.

Kentucky Sauce

1/2 C unsweetened apple juice
1/4 C sugar
1/4 C Maker’s Mark bourbon whisky
2 Tbs. margarine
1/8 tsp. ground cinnamon
2/3 C water
2 1/2 tsp. cornstarch

=> Combine apple juice and next four ingredients in a small saucepan.
Cook over medium heat, stirring frequently until sugar dissolves.

=> Combine water and cornstarch; stir well, and add to apple juice
mixture. Bring to a boil, and cook 1 minute, stirring constantly.
Serve warm. Yummy!

Popularity: 18% [?]

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Maker’s Mark Hot Fruit Salad

Tuesday, January 19th, 2010

Maker's Mark Bourbon Whisky Bottle Sandra Davis, author of That Special Touch, the official Maker’s Mark cookbook, just shared this Maker’s Mark dessert recipe with BourbonBlog.com!

Medium can sliced pineapple
Medium can peach halves
Medium can apple rings
Medium can pear halves
Medium can apple halves

Sauce:

2 Tbs flour
1/2 C brown sugar
1 stick butter
1/2 C Maker’s Mark bourbon (adjust to taste)
1/4 C apple juice or water

- Drain fruit well and place in alternate layers in a 2-quart
casserole dish.

- In top of double boiler, combine sauce ingredients. Cook,
stirring over hot water until thick and smooth.

- Pour hot sauce over fruit; cover and refrigerate overnight or
several days. When ready to serve, heat in preheated 350F oven for
25 to 30 minutes until bubbly.

Popularity: 16% [?]

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Bourbon Brownies Recipe and Video

Saturday, January 2nd, 2010

Now that Knob Creek Bourbon whiskey is flowing again, drink up and make some Bourbon brownies with it too! Video interview with Jim Beam Master Distiller Fred Noe at the Knob Creek House follows below this recipe.

Ingredients:

1 box family size brownies
½ cup pecans, chopped
¼ cup Knob Creek Bourbon
½ cup soft butter
2 cups sifted powered sugar
3 tablespoons Knob Creek Bourbon whiskey
1 6-ounce package semi-sweet chocolate chips
2 tablespoons butter

Directions:

Make brownies with nuts in a greased 9 x 13 inch pan. Cool brownies. Brush brownies with ¼ cup of Knob Creek Bourbon. Cool brownies in refrigerator.

Cream ½ cup butter and powered sugar with 3 tablespoons of bourbon. Spread over brownies. Cool. Melt chocolate chips with 2 tablespoons of butter in double boiler or a microwave. Spread over top of the filling. Refrigerate.

You can make brownies several days ahead of time. Just keep at room temperate for a while before serving.

Popularity: 8% [?]

Posted in Desserts and Sweets, Food Recipes | 1 Comment »

Chocolate Cranberry Cakes with Bourbon Whipped Cream

Saturday, January 2nd, 2010

Individual Chocolate Cranberry Cakes with Bourbon Whipped Cream from TheSaucyGourmet.com

10 tablespoons butter
2 tablespoons all-purpose flour
1 cup dried cranberries
1/4 cup Bourbon whiskey
2 teaspoons Bourbon whiskey
7 ounces bittersweet chocolate (not more than 60% cacao if marked) — chopped
1/4 cup pecans — toasted and cooled
3 large eggs — separated
1/2 cup light brown sugar
1/2 cup heavy cream
1 teaspoon confectioner’s sugar

Put oven rack in middle position and preheat oven to 350°F.

Cut out 4 rounds of parchment paper to fit just inside bottom of each mold, then set rounds aside. Melt 2 tablespoons butter, and brush the molds with some of it. Line bottom of each mold with a round of parchment and brush parchment with some melted butter. Chill molds 5 minutes (to set butter), then brush parchment and side of each mold with more melted butter. Chill molds 5 minutes more. Dust molds with flour, knocking out excess, and set aside.

Simmer cranberries and 1/4 cup bourbon in a small saucepan over low heat until cranberries are tender and bourbon is absorbed, about 5 minutes. Remove from heat.

Melt chocolate and remaining stick butter in a small heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat and cool 10 minutes.

Pulse pecans with flour (2 tablespoons) in a food processor until finely ground, being careful not to process to a paste.

Beat together yolks and brown sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Add chocolate mixture and beat until just combined, then stir in pecan mixture and cranberries.

Beat whites with a pinch of salt in another bowl using cleaned beaters until they just hold stiff peaks. Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Divide batter among molds (they will be very full), then put molds in a shallow baking pan and bake until a wooden pick or skewer inserted into center of a cake comes out with tip wet and remainder of pick dry, about 25 minutes. (Batter will rise above rims but will not spill over.) Transfer cakes to a rack and cool in molds 30 minutes. (Cakes will continue to set as they cool.)

Beat cream with confectioners sugar and remaining 2 teaspoons bourbon in a small bowl using cleaned beaters until it just holds soft peaks.

Remove side from each mold, then slide each cake from bottom onto a dessert plate, discarding parchment. Lightly dust each cake with confectioners sugar and serve with a dollop of bourbon whipped cream.

Recipe from TheSaucyGourmet.com

Popularity: 3% [?]

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Bourbon Balls Recipe with Old Pogue Bourbon

Wednesday, December 30th, 2009

Cathy Pogue Burt’s Bourbon Balls Recipe
1 C. Old Pogue Master’s Select Bourbon
2 C. chopped pecans
1 3/4 Sticks Butter – softened
3 lbs. confectionery sugar – sifted
3 boxes semi-sweet baking chocolate
1 box unsweetened baking chocolate
1/8 bar paraffin

Pour Old Pogue Bourbon over the chopped pecans and let sit at least 3 hours or overnight.

Mix the confectionery sugar with the butter. Add the chopped pecans and mix well. Shape into balls, cover and chill in the refrigerator at least 1 1/2 hours.

While the bourbon balls are chilling, melt in the top of a double boiler, the semi-sweet chocolate, the unsweetened chocolate and the paraffin. Keep over low heat and dip the balls in the chocolate using tongs or toothpicks. Place on lightly buttered cookie sheets and chill until set. Store in covered containers in the refrigerator. Makes approximately 7 dozen.

Recipe Courtesy: OldPogue.com

Popularity: 4% [?]

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Easy Oatmeal Bourbon Cookies With Maker’s Mark Recipe

Wednesday, December 30th, 2009

BourbonBlog.com gives you an easy recipe for Oatmeal Bourbon Cookies and we invite you to join us for our special video tour of Maker’s Mark in the video below this recipe, and check our more bourbon recipes on BourbonBlog.com.

Easy Oatmeal Bourbon Cookies

1 c. margarine, softened
½ c. packed brown sugar
1 egg
¼ c. water
1 yellow cake mix
3 Tbsp. Maker’s Mark Bourbon
3 c. quick cooking oats
1 c. nuts, chopped

* Preheat oven to 375º
* Cream margarine and sugar in mixer; add egg, water and ½ pkg. of dry cake mix, blending thoroughly.
* Stir in remaining cake mix, bourbon, oats and nuts.
* Drop dough by teaspoonfuls onto ungreased baking sheet about 2 inches apart. Bake exactly 10 minutes. Do not over bake! Cool slightly and remove from baking sheet.
* These cookies will appear “not quite done” when you remove them from the oven, but they will continue cooking on baking sheet.
* Yields 4 dozen

BourbonBlog.com is on The Kentucky Bourbon Trail today as we visit Maker’s Mark Distillery for a special tour by Maker’s Mark Master Distiller Kevin Smith. For information on planning your Kentucky Bourbon Trail tours, visit this site. And for information on visiting the Maker’s Mark Bourbon Whisky Distillery Tour, click here

Popularity: 5% [?]

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Chocolate Mint Julep Cookie Recipe from Maker’s Mark Distillery’s Toll Gate Cafe

Friday, December 4th, 2009

Maker's Mark Bourbon Whisky Bottle If you’ve been to the Maker’s Mark Distillery in Loretto, Kentucky, you might been to their Toll Gate Cafe. Maker’s Mark has given BourbonBlog.com this recipe for one of our favorite treats there. Join us for our special video tour of Maker’s Mark in the video below this recipe, and check our more bourbon recipes on BourbonBlog.com.
Chocolate Mint Julep Cookie
2 sticks butter, softened
2 cups light brown sugar
2 eggs
3 cups all purpose flour (we prefer White Lilly Flour; it’s a soft winter wheat – like the soft red wheat used in making Maker’s Mark Bourbon)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup finely ground oats
2 cups Andes Mint Chocolate Candy pieces

Bourbon Fudge Topping
2 cups melted chocolate chips (milk chocolate or semisweet, whichever you prefer)
1 can sweetened condensed milk
1/4 to 1/2 cup Maker’s Mark Bourbon

Preheat conventional oven to 350 degrees or convection oven to 325 degrees. Cream butter, sugar and eggs until smooth. In a separate bowl, mix flour, oats, baking soda, salt and mint chocolate candy pieces. Gradually add to butter mixture until incorporated. Scoop out with a two ounce scoop and place 2 inches apart on baking sheet. Bake for 12 to 15 minutes in conventional oven, 10 minutes in convection oven. Allow to cool and add bourbon fudge topping.

Topping:
Melt chocolate in double boiler, remove from stove. Add sweetened condensed milk and bourbon and mix until incorporated. Top cooled cookies with warm fudge and enjoy.

Recipe Courtesy Maker’s Mark

Popularity: 45% [?]

Posted in Blog, Desserts and Sweets, Food Recipes, Recipes | 1 Comment »

Basil Hayden’s Bourbon Margarita Shrimp Cocktail

Wednesday, November 11th, 2009

Basil Hayden's Bourbon photo The beauty of this dish is after you eat the shrimp, you truly can turn back the Margarita and finish it off as a drink.
Basil Hayden’s Bourbon Margarita Shrimp Cocktail with coriander dusted grilled shrimp, avocado and jalapenos
Serves 4

Ingredients:
16 Large Shrimp, peeled, de-veined, tail off
1 Red Bell Pepper, diced
2 Scallions, sliced
2 Fresh Jalapenos, minced
Juice of 1 Lime
1 Avocado, diced
3 tbsp Clinatro, chopped
2 tbsp Coriander, freshly ground

For the Margarita:
5 ounces Basil Hayden’s Bourbon
3 and 3/4 ounces Grand Marnier
3 and 3/4 ounces Rose’s Lime
5 ounces Sour Mix

Mix Margarita ingredients together and chill

Dust shrimp with coriander. Grill until cooked through, turning once (about a minute per side). Set 4 shrimp aside and dice the rest of the shrimp. Toss the diced shrimp with remaining ingredients and marinate in the Bail Hayden’s Margarita for 2 to 4 hours.

Fill 4 glasses with the marinated shrimp cocktail and garnish with the 4 reserved grilled shrimp. Salted rim optional.

Recipe from Jim Beam’s Culinary Art 2009 Bourbon Style Cooking School with Chef Tom Yates. Watch our episode from the event where we first enjoy the Basil Hayden’s Bourbon Margarita Shrimp Cocktail below

Whiskey Professors Steve Cole, Bernie Lubbers, and David Mays along with deSha’s Chef Tom Yates give us a taste of cooking with Jim Beam bourbons at the Kentucky Bourbon Festival 2009

Popularity: 6% [?]

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Baker’s Bourbon Maple Mint Julep

Wednesday, November 11th, 2009

Baker's Bourbon photo Baker’s Bourbon Maple Mint Julep
2 oz. Baker’s Bourbon
1/2 oz. Maple Syrup
1/2 oz. Mint infused Simple Syrup
Powder Sugar
Crushed Ice
4 Mint Sprigs

Dissolve sugar in water and bring to a boil. Add Mint Leaves and remove from heat. Refrigerate overnight.

Pack a julep cup with crushed ice. Muddle the two syrups together with a few mint leaves. Stir in the Baker’s Bourbon and pour over ice. Dust with powdered sugar and garnish with a sprig of fresh mint.

Recipe from Jim Beam’s Culinary Art 2009 Bourbon Style Cooking School with Chef Tom Yates. Watch our episode from the event where we first sampled this Maple Mint Julep below

Whiskey Professors Steve Cole, Bernie Lubbers, and David Mays along with deSha’s Chef Tom Yates give us a taste of bourbon cooking at the Kentucky Bourbon Festival 2009

Popularity: 5% [?]

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Old Pogue Bourbon Chocolate Torte from Firefly Southern Grill

Friday, August 14th, 2009

pogue

Crust

1 ½ c gram cracker crumbs

½ c butter melted

3tsp sugar

Mix together 1-3 in bowl until moist. Spread into torte pan. Bake in 375 degree convection oven until golden brown. Remove and set aside.

Filling

1 ¼ c cream

3tbs butter
3tbs sugar
12oz chocolate chopped in mixing bowl
2tbs coffee
2 oz Old Pogue Bourbon
½ c walnuts crushed
1 cup whipped cream not Non-dairy whipped topping

Put 4-6 in sauce pot and bring to a boil. Remove from heat and pour over the chocolate. Add 7-9 to the mixture. Pour half of the chocolate mix into the crust and sprinkle half the walnuts over the top. Fold the whipped cream into the remaining chocolate mix and pour over top. Sprinkle with walnuts, and cool. Serve with Old Pogue Bourbon ‘neat.’

Recipe Courtesy: Firefly Southern Grill, Evansville, Indiana

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