Bourbon Recipes

BOURBON BANANA NUT BREAD

1/2 c. (125 ml) butter, at room temp.
1 c. (250 ml) sugar
2 eggs
2 c. (500 ml) all-purpose flour
1 tsp. (5 ml) baking powder
1/2 tsp. (2 ml) baking soda
1/2 tsp. (2 ml) salt
3 ripe bananas
1 tsp. (5 ml) vanilla extract
2 tbsp. (30 ml) brown sugar
Bourbon

The flavor of bourbon permeates the baked nut bread during chilling.

Preheat oven to 350 degrees F. (180 degrees C.). Grease a 9 1/4 x 5 1/4 x 2 3/4 inch (23x13x8 cm) loaf pan. Assemble blender. Put nuts into blender container. Cover and process 2 cycles at whip to chop nuts; set aside.

Assemble mixer. In large mixer bowl, put all remaining ingredients except 1/4 cup (50 ml) nuts, brown sugar and bourbon. Mix at low until flour is moistened then at medium until smooth. Pour into prepared pan.

Mix remaining nuts and brown sugar; sprinkle over top of loaf. Bake in preheated oven for 1 hour, or until toothpick inserted near center comes out clean. Remove from pan; cool completely. Saturate a 15x9 inch (38x23 cm) double thick piece of cheesecloth with bourbon and wrap around loaf.

CAJUN BOURBON CHICKEN

1 cup bourbon
1 cup soy sauce
1/2 cup brown sugar
1 tsp paprika
pinch hot red pepper flakes
1 tablespoon molasses
3 cloves garlic, smashed
2 tablespoons freshly grated ginger
1 1/2 teaspoons each onion and garlic powder
6 each chicken thighs and drumsticks
salt and pepper, to taste

Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade in a clean jar (do not use to marinate chicken - this portion will be used for basting the chicken during the grilling). Keep refrigerated.

Put marinade into a ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally.

Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork). Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.

Season with salt and pepper, to taste.

BOURBON BEEF CAJUN STYLE

2 oz. Cajun season
8 (4 oz.) beef tenderloin steaks (tournedos)
4 oz. bourbon
1 tsp. parsley, chopped
1 onion, julienne cut
1 red bell pepper, julienne cut
1 green pepper, julienne cut
4 mushrooms, sliced
2 cloves garlic, minced
3 oz. oil
3 oz. butter

In a large cast iron skillet, heat oil until just before smoking point. Rub each steak with a generous portion of Cajun seasoning. Place steaks into hot skillet and cook until blackened on the outside on both sides. Remove steaks from pan.

Pour all excess oil from pan and wipe pan clean with a towel. Place back on the stove. Add the butter and saute the vegetables until glossy but crunchy. Add bourbon and reduce by 1/2, then add the parsley and pour over the steaks and serve.

Serves: 4.

HONEY BOURBON STEAK

1 tbsp. oil
2 tbsp. bourbon
2 tbsp. honey
3 tbsp. soy sauce
3 tbsp. chili sauce
1/4 c. red wine vinegar
1 tsp. crushed red pepper flakes
1 clove garlic, cut in half
4 tenderloin steaks
1 tbsp. cornstarch
3 tbsp. cold water

Combine the oil, bourbon, honey, soy, chili sauce, vinegar and red pepper flakes. Rub both sides of the steaks with garlic then add the garlic and steaks to the marinade. Marinate in the refrigerator for 2 to 4 hours. Heat broiler, and broil to desired doneness. While steaks are cooking blend the cornstarch and water. Place marinade in small sauce pan and bring to a boil. Boil 1 minute, stirring constantly. Reduce heat, add cornstarch mixture, stir until thickens. Serve sauce with steaks.

BLUEBERRY CREPES WITH BOURBON & ICE
CREAM

3/4 c. sifted flour
Pinch of salt
1 tbsp. sugar
1 tsp. freshly grated nutmeg
3 lg. eggs, lightly beaten
1/2 c. milk
1/2 c. bourbon
8 tbsp. melted unsalted butter, divided
1 pt. wild blueberries, cleaned & dry
4 scoops of your favorite vanilla ice cream or frozen yogurt
Powdered sugar to dust for garnish
4 sprigs of mint for garnish

In a medium bowl combine the flour, salt, sugar and nutmeg. Slowly mix in the eggs. Add the milk and bourbon, mixing until smooth. Add 4 tablespoons of the melted butter. Allow the mix to stand at room temperature for about 15 minutes before cooking.

In a nonstick 8-inch pan, heat 1 tablespoon of the remaining butter over medium-high heat. Add 1/4 of the blueberries and cook for 1 minute to heat. Add about 1/4 of the crepe batter to cover the entire bottom of the pan. Cook until golden brown, about 2 minutes. Carefully turn over, making sure not to tear, and cook for another minute. Flip the crepe back over onto an oven-proof platter.

Don't worry about the loose berries; they will be on the inside of the crepe when presented. Keep warm in an oven on low heat and repeat the procedure to make three additional crepes.

TO SERVE: Place the crepe onto a large plate, smooth side down and rough side up. Spoon the ice cream in an oval shape across the center of the crepe. Roll the crepe around the ice cream to enclose. Transfer to the center of the serving plate, dust with powdered sugar, garnish with mint and serve immediately. Makes 4 servings.

BOURBON - PECAN SAUCE

1/2 c. butter
1 c. sugar
2 tbsp. bourbon
1 egg, beaten
1/4 c. pecans, coarsely chopped

Add sugar to melted butter. Whip together over medium heat until smooth and sugar is dissolved. Mix in bourbon. Mix in beaten egg. Add pecans.

BOURBON BAKED APPLES

6 lg. tart baking apples
4 tbsp. lemon juice
1/2 c. dark seedless raisins
1/2 c. chopped nuts
2 tbsp. light brown sugar
2 tbsp. + 1/2 c. bourbon
4 tbsp. butter
1/2 c. water
Ground nutmeg (optional)
1 c. (1 pt.) heavy cream
2 tsp. granulated sugar

Heat oven to 350 degrees. Through stem end of each apple, cut out 1 1/2" wide core, going about 2/3 of the way into apple. Peel top 1/3 of each apple, rub peeled surfaces with about 1 tablespoon lemon juice.

In small bowl, mix raisins, nuts, 1 tablespoon lemon juice, 1 tablespoon light brown sugar and 2 tablespoons bourbon. Stuff apples with raisin mixture. Cut 2 tablespoons butter into 6 pieces and place a piece on top of filling in each apple.

In 10" baking pan, combine 1/2 cup bourbon, water and remaining 1 tablespoon light brown sugar, plus 2 tablespoons lemon juice. Arrange apples in dish and if desired, sprinkle lightly with nutmeg. Bake 30 to 45 minutes or until tender but still firm, basting twice with bourbon sauce.

In small bowl, whip cream with granulated sugar until thick, but not stiff. Spoon bourbon sauce from baking dish over apples and serve warm with whipping cream.

BOURBON BAKED BEANS

1 can (1 lb. 4 oz.) sliced pineapple
2 cans (1 lb. 12 oz. each) baked beans
1/2 c. brown sugar, firmly packed
1/3 c. bourbon
1/4 c. instant minced onion
1 tbsp. instant coffee
1 tsp. dry mustard
6 slices bacon

Drain pineapple, reserving 1/3 cup syrup. In a 13 x 9 x 2 inch baking dish, combine beans, pineapple syrup, brown sugar, bourbon, onion, instant coffee and mustard. Let stand at room temperature for 1 hour. Arrange bacon slices on top of beans and pineapple slices on top of bacon. Bake, uncovered, at 375 degrees for 1 1/2 hours. Makes 8 to 10 servings.

BOURBON BROWNIES

1 pkg. Duncan Hines family size brownie mix
1 c. chopped nuts
1/3 c. bourbon
2 c. powdered sugar
1 stick butter, softened
1 1/2 tbsp. almond flavoring
1 (12 oz.) pkg. chocolate chips
1 1/2 tbsp. Crisco

Mix brownies according to package directions, adding 1 cup nuts. Pour in jelly roll pan. Bake at 350 degrees for 20-25 minutes. Pour bourbon over hot brownies; chill.

Beat well powdered sugar, butter, and extract. Spread on cooled brownies and refrigerate. Melt Crisco and chips. Spread over white layer. Let stand 5 or 10 minutes. Cut brownies before refrigerating again.

BOURBON BEEF KABOBS

Cut 2 pounds sirloin tip roast into 1 1/2 inch cubes and marinate overnight in bourbon marinade (covered and chilled).

Score lengthwise 4 small eggplants and cut them crosswise into 1/2 inch slices. Sprinkle the eggplant with salt and let it drain between paper towels for 30 minutes. Meanwhile, rinse 12 large mushroom caps, 2 green peppers, cut into 1/2 inch squares, 2 red onions, cut into 1 inch wedges and 12 cherry tomatoes. Halve crosswise 1/2 pound sliced bacon.

Drain the beef, reserving the marinade, wrap each cube in a piece of bacon, and thread the beef on six 10 inch metal skewers alternately with the mushrooms, pepper, eggplant, onion and the cherry tomatoes.

Cook the kebabs on a grill or under a preheated broiler, turning them and basting them with the reserved marinade until done (bacon will be crisp). Serves 6.

BOURBON MARINADE:

In a shallow dish combine 1/4 cup each of bourbon, soy sauce, Dijon mustard and firmly packed brown sugar, 1 small onion, thinly sliced, 2 teaspoon salt, a dash of Worcestershire sauce, and pepper to taste. Use the marinade to marinate beef, chicken, or pork in the refrigerator and to baste it as it is grilled. Makes about 1 cup.

BOURBON CARROTS

4 (16 oz.) cans whole carrots, drained
1 1/2 c. liquid brown sugar
2 sticks butter
1 c. bourbon

Combine carrots, sugar and butter in a saucepan. Cook on top of stove over medium to high heat. When butter is melted, add bourbon. Cover loosely and cook over medium heat until liquid has thickened, 30 to 45 minutes.

NOTE: This serves about 20. Just half the recipe for fewer servings. Will keep in refrigerator for several days.

BOURBON CHOCOLATE PECAN PIE

3 oz. bourbon
1 1/2 c. chopped pecans
3 eggs
1 c. light Karo
3/4 c. semi - sweet chocolate chips
1 c. sugar
1 stick butter, melted
1 tsp. vanilla
Pinch salt
1 unbaked pie shell

Soak pecans in bourbon for at least 4 hours. Mix all ingredients together and pour into unbaked shell. Bake at 350 degrees about 1 hour.

BOURBON DOGS

1 (13 oz.) bottle of catsup
1 c. dark brown sugar
1 c. bourbon
1 lg. pkg. of cocktail hot dogs or Little Smokies

Bring catsup, dark brown sugar, and bourbon to a boil. Lower heat and simmer 2 hours. Add cocktail hot dogs or Little Smokies and heat through. Use toothpicks to serve.

BOURBON EGGNOG CAKE

1/2 lb. butter, must use
1 lb. powdered sugar
5 eggs
1 tbsp. vanilla
1 c. walnuts, chopped
2 to 3 dozen lady fingers
5 tbsp. bourbon
1 carton whipping cream (whipped)

Mix butter, sugar and egg yolk thoroughly. Add vanilla and bourbon. Mix until smooth. Fold in nuts and beaten egg whites. Line springform pan with lady fingers (sides and bottom). Pour 1/2 mixture into pan. Add more lady fingers and pour remaining mixture into pan. Cover top with lady fingers. Freeze or refrigerate. Remove cake from pan. Frost top with whipped cream.

BOURBON ICE CREAM

4 eggs
3/4 c. sugar
1/4 c. bourbon
14 oz. unsweetened condensed milk
6 c. Half & Half

Beat eggs, add sugar. Add bourbon and condensed milk; add Half & Half. Pour into 1 gallon freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 hour. Garnish with mint sprigs if desired.

BOURBON OYSTERS

1/4 lb. butter
2 c. finely chopped onion
1/2 pt. heavy cream
1 qt. oysters
2 jiggers bourbon
Salt to taste
Pepper to taste

Wash oysters, remove shells. Melt butter in heavy skillet (do not brown). Add onions and saute until clear. Add cream; bring to a boil. Add oysters, seasoning and bourbon. Heat quickly until oysters are set and begin to furl. Serve with crackers. Oysters may be spooned into clean shells topped lightly with buttered cracker crumbs and passed as an appetizer. Serves 6 to 8.

BOURBON POUND CAKE

1 lb. butter
3 c. sugar
8 eggs, separated
3 c. sifted all-purpose flour
2 tsp. vanilla
2 tsp. almond extract
1/3 c. bourbon
1/2 c. chopped pecans

Cream butter and 2 cups sugar until light and fluffy. Add egg yolks, one at a time, beating thoroughly after each addition. Add flour alternately with flavoring and bourbon in thirds, beating until smooth after each addition.

Beat egg whites until stiff but not dry. Beat remaining sugar into egg whites gradually. Fold egg yolk mixture into meringue gently. Blend nuts into batter.

Spray 10-inch tube pan with Pam. Carefully pour batter into pan. Bake at 350 degrees for approximately 1 1/4 hours.

After cake is removed from pan and still warm, pour glaze made with bourbon and powdered sugar over cake.

BOURBON RIBS

1/2 c. soy sauce
1/4 c. dark brown sugar, packed firm
6 lb. pork spare ribs, trimmed
1/3 c. Kentucky Bourbon Whiskey
2 tsp. fresh minced garlic (about 2 cloves)

Marinade: Mix soy sauce, bourbon, brown sugar and garlic in a small bowl. Put ribs in a non-metal, shallow pan large enough to hold them in one layer. Pour marinade over ribs. Cover and let stand to marinate, 1-2 hours, basting and turning the ribs several times.

Cook: Heat oven to 475 degrees. Remove ribs from marinade and discard marinade. Put ribs on a rack in a large roasting pan, large enough to hold ribs in one layer and bake 20-30 minutes. Turn once. Reduce heat to 300 degrees. bake 1-1 1/2 hours turning and basting every 15 minutes until ribs are tender when pierced with a fork. Makes about 6 servings. Note: All alcohol is evaporated in the cooking process.

BOURBON SWEET POTATO CASSEROLE

4 lb. yams
1/2 c. butter
1/2 c. bourbon
1/3 c. orange juice
1/4 c. brown sugar, packed
1 tsp. salt
1/2 tsp. apple pie spice
1/3 c. chopped pecans

Scrub potatoes. Cook covered in boiling water for 35 minutes. Drain, cool and peel. Place in large bowl, mash. Add butter, bourbon, orange juice, sugar, salt and spice. Spoon into 6 cup baking dish. Sprinkle nuts around edge. Bake for 45 minutes at 350 degrees.

BOURBON-BASTED SALMON

1/2 c. bourbon
1/2 c. virgin olive oil
3 tbsp. soy sauce
Flour 3" - 1" thick salmon fillets or steaks (each about 8 oz.)

1. Preheat oven to 450 degrees.

2. In small bowl, combine bourbon, olive oil and soy sauce and whisk until blended.

3. Wipe salmon with damp paper towels.

4. Line baking pan with aluminum foil and place salmon skin side down.

5. Brush salmon with basting mixture and bake, uncovered, basting 2 or 3 times, until fish flakes easily when tested with tip of small knife, 15 to 20 minutes.

6. In small saucepan, bring remaining basting mixture to a boil over medium high heat. Reduce heat and simmer 3 to 4 minutes.

7. With spatula transfer salmon fillets to dinner plates and serve basting mixture on the side.

BRAISED PORK WITH BOURBON

4 lbs. pork loin, center cut, tied, and trimmed
1/2 - 3/4 c. dijon mustard
3/4 - 1 c. brown sugar
2 tbsp. peanut oil
2/3 c. plus 1 tbsp. bourbon, divided
2 c. beef stock
Salt to taste
Freshly ground pepper to taste
Bouquet garni of thyme, parsley, bay leaves, marjoram
1 tsp. arrowroot

Brush pork liberally with mustard. Roll pork in brown sugar. In heavy casserole or Dutch oven, heat oil. Brown meat on all sides, taking care that sugar does not burn. Sugar will caramelize. Coat meat with residue from casserole. Pour 1/3 cup bourbon over meat and flame it, shaking pan vigorously so alcohol will burn evenly when flame subsides. Add stock. Place sheet of parchment over meat and cover casserole. Bake in preheated 375 degree oven 45 minutes. Turn meat. Season with salt and pepper; add bouquet garni. Reduce heat to 350 degrees. Bake 45 to 50 minutes. Remove pork from casserole.

Strain liquid and skim carefully to remove all fat. Return liquid to casserole. Over medium heat, bring to boil. Add 1/3 cup bourbon and stir to deglaze. Cook until stock is reduced to 3/4 cup. Skim top. Sauce should be syrupy. Dissolve arrowroot in remaining 1 tablespoon bourbon. Add to sauce; let bubble gently to thicken. Remove strings from roast and serve with sauce.