Appetizers and Snacks

Bourbon Tomato Jam Recipe

Posted 12:54 pm September 30th, 2011

Bourbon Tomato JamOur friends at Friends Drift Inn tell BourbonBlog.com that their Bourbon Tomato Jam creation is like a gateway to Fall. It’s thick. It’s sweet. It has cayenne peppers for punches and bourbon for kicks and giggles.

“Hearty” seems like a good descriptor. Try it on roasted pork, slather it on cornmeal muffins or even some Sweet Pumpkin Biscuits. For breakfast, perhaps you can “pop” with baked eggs…

Bourbon Tomato Jam Recipe

Inspired by Food in Jars and White on Rice couple

Ingredients

  • 5 lbs of tomatoes, coarsely chopped with peels left on
  • 3 cups pure cane sugar
  • ½ cup brown sugar
  • 8 Tablespoons lime juice (2 or 3 limes could substitute lemons)
  • 1 teaspoon fresh lemon thyme
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • 1 Tablespoon canning salt
  • 2 dried cayenne peppers crushed
  • 1 teaspoon pepper flakes
  • 1/3 cup bourbon (Woodford Reserve suggested)
  • 2 Tablespoons Cider Vinegar

Method

1. In a medium saucepan, bring tomatoes, sugars, lime juice, spices, salt and pepper flakes to a rolling boil.

2. Reduce to simmer, stirring occasionally. You want the consistency to be thick and gooey, like a very rich jam. This will take 1 hour and thirty to forty minutes. As the mix thickens, you will need to stir more frequently.

3. Start your water bath canner during the wait. Line a baking sheet with aluminum foil and ready 5 or 6 jelly jars. Start your lids and rings simmering.

4. At about the hour and fifteen minute mark, check to see if the mixture has started to thicken. When it looks “close” add bourbon.

5. Cook until thick. Stir in 2 Tablespoons of cider vinegar about two minutes before you quit cooking.

6. Fill jars to ¼ inch from rims, wiping edges clean with a damp cloth. Add lids and rings, adjusting just to “finger tight.”

7. Process in a hot water bath canner for 20 minutes.

Check out Friends Drift Inn for more recipes and stories from Joyce who lives in a barn and cooks up a storm

Tomato Jam Recipe

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Makers Mark Bourbon Baked Beans

Posted 5:12 pm June 30th, 2011

Bourbon Baked Beans, by Luke Mills

Bourbon Baked Beans RecipePrep Time: 20 minutes
Cook Time: 1 hour
Yield: 8 to 10 servings

1 large Vidalia Onion, chopped
1/2 tsp. olive oil
8 slices of bacon
2x 15 oz jar Great Northern beans, drained and rinsed
3/4 cup Maker’s Mark Bourbon
1/2 tsp. onion powder
28 oz can Pork and Beans
1 tablespoon molasses
1 cup ketchup
1/4 cup honey-mustard
1/3 cup BBQ sauce

Maker's Mark Bourbon Whisky Bottle

Instructions:

- Preheat the oven to 350.

- On medium-high heat, cook bacon to your personal preference. Drain on paper towels.

- Chop 2 of the pieces of bacon up to be sautéed with the onions, while cutting the other pieces in halves.

- Sauté the Vidalia onion with the chopped bacon pieces and 1/2 tsp. olive oil for 3-4 minutes.

- In an oven safe baking dish, combine the Bourbon, Pork and Beans, great northern beans, onion powder, ketchup, honey-mustard, molasses and the Sautéed onions. Heat on stove at high for 3 minutes while stirring.

- Move from stove and Bake in the oven, uncovered at 350°F about 45-50 minutes.

- Eat.

Recipe Courtesy Maker’s Mark Bourbon

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To Build a Vinaigrette

Posted 3:15 pm September 11th, 2010

Vikingfjord VodkaThis recipe is a raw utilization of a spirit. The rhubarb infusion is unexpected in that is doesn’t drink sour, like the raw product tastes. Instead, like a gin, it has a vegetal profile. Go figure. Here we build a vinaigrette, so you will not see exact proportions, instead I will explain the concepts behind designing a dressing/marinade that you can truly call your own.

For the infusion:

1.5 L Vodka (we use Vikingfjord Vodka) with 0.2 of 1.0 of the bottle emptied and replaced with

2 large rhubarb stalks, cut into batons

1/1 simple syrup, to fill

Let steep for at least 3 days. Enjoy.

For the vinaigrette:

Rhubarb Infusion
Lemon
Salt and Pepper
EV Olive Oil

The trick to building a great emulsion is this: build your spices and acids first. Then you incorporate the olive oil by whisking this liquid while drizzling in the oil, just a bit at a time. You can see the emulsion come together. Keep lots of spoons nearby, because you have to taste the product as it is built. The trick is to come in soft on any of the elements, because you can always add more but you can’t take it away. Close your eyes. Not enough acid? Add more lemon. Lacking body? More oil. No alcohol prevalence? Add a skosh. When done, marinate buffalo mozzarella and tomatoes in the vinaigrette, for 2-4 hours. Garnish with whole basil leaf as is tradition.

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Bourbon Escargot

Posted 2:55 pm September 11th, 2010

Four Roses Single Barrel Bourbon In this recipe, I use just a slight amount of bourbon to affect the nuance. Normally, when spirits are cooked with, they are flamed in order to reduce alcohol prevalence. Here I adjust the proportions so that they provide that same nuance without the prevalence (and flammability). By the way, I found some excellent petite gris snails, canned, at our local market that are of high quality and at a surprisingly low price. I have since bought them out!

1 8 oz can Petit Gris Snails, drained
4 oz. butter, high-quality, sliced into ½ oz pieces
3 oz. (approximate) flat-leaf parsley, chiffonade
1 tbsp. Bourbon of choice (we used Four Roses Single Barrel)
1 clove garlic, sliced thin as possible
bread boule, hollowed out and toasted

With butter in it, bring pan to medium-high heat. When butter begins to foam, add escargot, then garlic. Sauté for 3 minutes, shaking often. Add Bourbon and parsley. Sauté for 1-2 minutes, shaking often. Pour inside toasted boule. Serve, allowing guests to soak up the butter mixture with the pulled interior of the bread.

The toasted crust also makes for a delicious critter tapas – as my neighborhood raccoon can attest. (I laid out this for the morning birds, yet he had designs of his own!)

Article and Recipe by BourbonBlog.com Chef/Mixologist Stephen Dennison

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“Big Red” Onions Recipe

Posted 4:30 pm August 25th, 2010

Big Red Soda Bottle , soda recipesKentuckians like Texans and vice versa. Perhaps it’s because we gave them Daniel Boone at the Alamo, or that they gave us chili (the average Kentuckian’s favorite [it’s not Kentucky burgoo] meal.) I’d honestly bet that it’s because we share the same soda- Big Red.

This stuff has traditionally been released to select states, yet it’s a prominent part of the culinary landscape in these places. Now, you can actually order Big Red from their website from where you live.  I personally was bottle fed this soda- red, yet not a crème. It is simply described as “Red,” to be truthful.

Next, we will show a familiar recipe that illustrates the use of a soda simple syrup in a culinary role. This will be based in part upon our last two articles from the Maker’s 46 series including our Blueberry/Coca-Cola Infusion and Maker’s and Coke Reengineered. We hope that you enjoy the technique and will enjoy using it with some of your own local soda selections.

For the Syrup:

1 part Big Red or local soda variation
1 part Sugar

Bring Soda to a boil. Add sugar and dissolve. Let sit to room temperature. Store refrigerated, up to two weeks. Combine:

1 part Soda Syrup
1 part water
1 part white vinegar

Warm till just below simmer.

Add: 1 medium onion, yellow, sliced.

Cover.

Let sit overnight. Serve.

Recipe and article by BourbonBlog.com‘s Chef/Mixlogist Stephen Dennison

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Smackin-Cracklin Bacon

Posted 3:30 pm May 10th, 2010

Margaritaville Dark RumSmackin-Cracklin Bacon by Stephen Dennison

What you will need:

Sheet Pan

Large Plate

Paper Towels

Sautee Pan

Whisk

Ingredients:

2 oz. Butter

2 oz. Margaritaville Dark Rum

3 Tbsp. Sugar

10 Pieces Thick-Cut Bacon (we used hickory-smoked)

Food Release Spray

Black Pepper

Procedure:

Lay out bacon on sheet pan. Bake in 300d oven. Cook until still soft, almost crispy, approx 10-14 minutes. Remove from oven. Place on paper towel-lined plate. Pat dry.

In sauté pan, add butter and rum. Melt on medium heat until incorporated, whisking occasionally. Add sugar and whisk until fully incorporated. Reduce heat to low. Add bacon, taking care not to over-crowd the pan. Allow bacon to sit in the glaze for 2 minutes. Remove and place upon the sheet pan, wiped free of excess bacon fat and sprayed with food release. Do not allow the bacon slices to touch each other! Pepper, to taste. Allow to set for at least 3 minutes prior to serving.

Article written and recipe created by BourbonBlog.com’s Beverage Consultant Chef/Mixologist Stephen Dennison.

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Basil Hayden’s Bourbon Margarita Shrimp Cocktail

Posted 11:47 am November 11th, 2009

Basil Hayden's Bourbon photoThe 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

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Momma’s Bourbon Cheese Spread

Posted 11:13 am June 20th, 2009

Evan Williams BourbonIngredients

2 – 8 oz. packages cream cheese, softened
¼ cup chutney
¼ tsp. dry mustard
2 tbsp. Evan Williams Bourbon
1 8 oz can crushed pineapple, drained
½ cup toasted sliced almonds

Instructions

Blend all ingredients in a small bowl. Serve at room temperature with crackers.

Makes 3 cups

Recipe courtesy of Evan Williams

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