Kentucky Barrels
Kentucky Bourbon is America's only native spirit. By law Bourbon must be made in NEW American white oak barrels. The many years spent aging in new barrels is one of the reasons Kentucky Bourbon is the best whiskey in the world today. After the golden liquid is removed, the barrels are exported where they are REUSED to make Scotch and Irish whiskey, rum, and tequila. It is our pleasure to share this valuable part of our Kentucky heritage with you.
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KENTUCKY BOURBON RECIPES
Enjoy A Taste Of Kentucky
Kentucky Bourbon is as American as apple pie.  Cooking with Bourbon is a Bluegrass tradition that is finding its way into more and more recipes. Traditionally used to flavor confections and desserts, it's often used in barbecue sauces and marinades. You'll find it in many main dishes. We are pleased to offer a few Kentucky Bourbon recipes for your enjoyment. Feel free to share them with friends and family. If you like to grill out or smoke your meat you'll love our Kentucky Whiskey Barrel Chunks & Barrel Staves. Genuine Kentucky Bourbon barrels cut into chunks for use in your grill or smoker.
Check back often. We ad recipes all the time. If you have one you would like to ad, please send it to us.
"There is no such thing as too much good whiskey" Mark Twain
"Kentucky Bourbon
makes everything taste better"  D Lee Moffett
Kentucky Bourbon, It's What's For Dinner

Kentucky Bourbon Beef Tenderloin

 * 1 cup Kentucky Bourbon
* 1 cup brown sugar
* 2/3 cup soy sauce
* 1 bunch cilantro, chopped
* 1/2 cup lemon juice
* 1 tablespoon Worcestershire sauce
* 2 cups water
* 3 to 4 sprigs fresh thyme, chopped
* 1 beef tenderloin, silver connective tissue removed (about 5 pounds)
* oil for grill
Prepare marinade by combining Kentucky Bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme. Be sure tenderloin is completely trimmed of any fat and connective tissue. Fold the tail end of the beef back underneath itself so that it is of uniform thickness. Secure with butcher's string. Pour marinade over meat, cover, and refrigerate 8 to 12 hours. Turn meat over several times during that time. Prepare grill for cooking (or preheat oven to 350°). When fire is ready, place meat on oiled grill, reserving marinade [use to baste]. Cook over high heat with lid closed, turning often; occasionally baste. Cooks rare in about 30 to 45 minutes in the oven. Serve with Horseradish Cream on the side. Serves 8 to 10.

Horseradish Cream:
Whip 1 cup of heavy cram until stiff. Stir in 1/4 cup of drained horseradish. Mix well.


Kentucky Bourbon Skillet Steaks

2 Porterhouse or T-Bone steaks, about 2 inches thick
Vegetable oil
Salt & pepper
2 tablespoons butter
1 tablespoon Worchestershair sauce
1/4 cup Kentucky Bourbon Whiskey

Heat a large cast-iron skillet over high heat until very hot, about 10 minutes. Generously rub steaks with oil and sprinkle with salt and pepper. Cook steaks one at a time. Sear steak on one side, about 5 minutes. Flip and cook an additional 5 minutes for medium-rare; 6 minutes for medium. Remove the steak from the skillet and keep warm.

Repeat with the second steak and keep warm. Melt the butter in the skillet; stir in the Worcestershire sauce and Kentucky Bourbon. Bring to a boil and cook about 2 minutes. Pour sauce over steaks and serve immediately. Makes 4 servings.


Kentucky Bourbon BBQ Sauce

2 (14-ounce) bottles tomato ketchup
3/4 cup Kentucky Bourbon
1 tablespoon molasses
1 tablespoon Creole or whole grain mustard
1 tablespoon chopped garlic
1/2 cup chopped onions
1/4 cup firmly packed light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon peeled and grated fresh ginger

Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use.

Kentucky Bourbon Chicken

 * 4 oz. soy sauce
* 4 oz. Kentucky Bourbon
* 4 cloves of garlic (or more) pressed
* 2 fingers of fresh ginger grated
* 2 oz. olive oil
* Chicken; usually legs and or thighs however any parts can be used
Amounts can be enlarged depending on the amount of chicken to be marinated. Spread chicken skin side up on a flat pan one layer after marinating for a couple of hours. The longer it marinates, the stronger the flavor. Preheat oven to 350 degrees. Cook for 3/4 hour. Longer tends to dry it up. The chicken can also be broiled.

Kentucky Magnolia Milk Punch

 * 1 cup premium vanilla ice cream
* 1/4 cup Kentucky Bourbon
* 1 teaspoon vanilla
* freshly grated nutmeg
Combine ice cream, bourbon, and vanilla in blender and process until smooth. Pour into glasses and sprinkle with nutmeg.

Kentucky Charred Oak Steak

 * 1 1/2 pounds London broil, sirloin or chuck steak, 2-inches thick trimmed
* 1 cup Kentucky Bourbon
* 1 cup maple syrup
* 1/4 cup (6 tbsps) Worcestershire sauce
* 1/8 (3tbsps) vinegar (malt, balsamic or wine vinegar)
* 1 tsp Tabasco sauce (or substitute cayenne)
* 1/3 cup mustard
* 1 tbsp mustard seeds (optional)
* 1 tbsp onion powder
* 1 tbsp garlic powder
  1. Mix together all ingredients and pour over the meat in a non-corrosive container. Allow to marinate at least 2 - 4 hours or overnight.
  2. Drain the meat, setting aside the marinade. On a hot gas, charcoal or wood grill, cook about 12 - 15 minutes per side (depending upon thickness) for medium-rare to rare. Increase grilling time for medium or well done. For a more woody flavor, add wood chips to the fire, a few at a time.
  3. Over a low flame, heat the marinade for about 8 - 10 minutes. Meanwhile, slice the meat thickly, cutting across the grain and arrange on a platter or on individual plates. Serve with garlic mashed potatoes and grilled corn on the cob. Pour marinade over the meat before serving.                                      Use our Oak Kentucky Whiskey Barrel Chunks to cook with

Kentucky Bourbon Skewers

 * 3 tbsps toasted sesame or peanut oil
* 1/4 cup tomato sauce (or substitute BBQ sauce)
* 1/4 cup honey
* 1/3 cup Kentucky Bourbon
* 1/8 cup soy sauce
* 1 tbsp hot sauce
* 1/2 cup smooth peanut butter
* 1 tbsp lemon juice
* 1/2 tbsp garlic, finely chopped
* 1 pound beef, lamb or chicken cut into 1/8 x 2 pieces wooden skewers, soaked in water for 20 - 30 minutes
  1. In the bowl of a food processor, add all ingredients except the meat. Puree until smooth, about 1 minute or less.
  2. Skewer the meat on the wooden skewers, about 4 - 6 per piece. Place in a container large enough to hold the skewers and drizzle the sauce over the meat, covering completely, leaving the ends (handles) dry.
  3. Grill over a hot gas, charcoal or wood fire about 6 - 8 minutes on each side. Or you may prepare in an oven pre-heated to 425F for about 15 minutes or until the meat is cooked.   Use our Oak Kentucky Whiskey Barrel Chunks on your grill
  4. Serve with extra sauce on the side for additional dipping, rice and fresh green beans with toasted almonds.

Sour Cream Kentucky Bourbon Sauce

 * 1 tbsp extra virgin olive oil 3 chopped scallions (including tops)
* 1/4 cup Kentucky Bourbon
* 3/4 cup sour cream
* 2 tsps honey
* 2 tsps Dijon mustard
* 1/4 tsp salt#000000
* Freshly ground pepper to taste
  1. Heat oil in small saute pan. Add the scallions and cook for 30 seconds, then carefully add the Kentucky Bourbon. Use caution when adding the Bourbon because it can flame up; allow flames to dwindle. Saute the scallions and Bourbon until the scallions are translucent and the alcohol is cooked off, about a total of 3 - 5 minutes. Let mixture cool slightly.
  2. In a small bowl, combine the sour cream, cooled scallions and remaining ingredients. Season to taste with additional salt and pepper. 

Kentucky Bourbon Chili

 * 4 pounds lean ground beef
* 1 cup Kentucky Bourbon
* 3/4 cup chili powder
* 1 teaspoon oregano
* 1 tablespoon diced onion
* 3/4 teaspoon salt
* 1 16-ounce can kidney beans
* 2 ounces semi-sweet chocolate
* 1 8-ounce can tomato sauce
* 6 8-ounce cans water
* 1 teaspoon cumin
* 2 teaspoons paprika
* 2 teaspoons garlic powder
* 4 small cans chopped green chilis
* 1 14-ounce can whole corn
Brown ground beef and drain off fat. Add ingredients one at a time in order listed. Simmer 1 to 1 1/2 hours. Makes about 1 1/2 gallons of chili.

Heavenly Duck Breasts with Kentucky Bourbon

Date Marinade (Make this first):
 * 3 tablespoons Kentucky Bourbon
* 2 tablespoons orange juice concentrate
* 1 cup chicken broth
* 10 dried dates, pitted
Duck Breast Marinade:
 * 1 cup light brown sugar
* 1/2 cup each: dark molasses, honey, maple syrup and orange juice concentrate
* 1/2 cup Kentucky Bourbon
* 2 tablespoons unsalted butter
Duck Breasts:
 * 4 whole duck breasts, boned and halved
Date Sauce:
 * 1 cup raspberry vinegar
* 2 tablespoons minced shallots
* 8 tablespoons unsalted butter
* 1/2 cup Kentucky Bourbon
* 2 cups whipping cream
* Salt
* Cracked black pepper
* Clarified butter
  1. Combine all Date Marinade ingredients, blend. Let stand 3 hours or chill overnight.
  2. Combine all Duck Breast Marinade ingredients in a medium saucepan., simmer until melted. Cool. Add duck breasts. Let stand 3 hours or chill overnight.
  3. Combine all Date Sauce ingredients to Date Marinade, blend. Simmer uncovered on low heat about 20 minutes until dates are tendered and liquid is absorbed. Transfer mixture to food processor. Process into puree. Boil whipping cream, reduce by half, blend into puree. Keep mixture warm.
  4. Remove breasts from marinade, drain. Season breasts with salt and cracked black pepper. Sauta breasts in heavy frying pan with about 6 tablespoons clarified butter. Fry about 3-4 minutes on skin side; same on meat side for medium rare. Glaze breasts 1 minute under broiler. Cut into thin slices. Arrange slices over warm sauce on plate.

Kentucky Bourbon Sweet Potato Supreme

 * 3 sweet potatoes, cooked in jackets
* teaspoon cinnamon
* 1 cup chopped pecans
* 2 tablespoons Kentucky Bourbon
* 1 cup half & half
* 4 tablespoons orange juice
* 3 tablespoons butter
* 4 tablespoons brown sugar
Peel sweet potatoes and mash. Add next seven ingredients and blend well. Spread in medium size baking dish.

Combine:
1 cup miniature marshmallows
1 cup Kentucky Bourbon

Soak marshmallows in Bourbon 1 hour. Spread on top of sweet potatoes.

For topping, combine:
1 cup brown sugar
2 tablespoons finely chopped pecans
2 tablespoons butter
1 teaspoon cinnamon

For special effect:
Cut three large oranges in half and scoop out pulp. Fill orange halves with sweet potato mixture and top with marshmallows and pecans. Broil until
marshmallows melt.


Kentucky Bourbon Sweet Potatoes

INGREDIENTS
  • 6 large sweet potatoes, peeled and sliced.  If you prefer to use canned sweet potatoes, it takes three (18 ounce) cans."
  • 1 cup white sugar
  • 1/2 cup butter
  • 1/2 cup bourbon
  • 1/2 teaspoon vanilla extract
DIRECTIONS
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange sweet potatoes in a 9x13 inch baking dish.
  3. Combine sugar, butter, bourbon and vanilla extract in a large saucepan and heat to a boil. As soon as the sauce comes to a boil pour it over the sweet potatoes.
  4. Bake 30 to 40 minutes or until the sweet potatoes are soft.

Kentucky Bourbon Steak

Marinade:
 * 1/2 cup Kentucky Bourbon
* 1 tbsp. cooking oil
* 1 tbsp freshly cracked pepper
* 1 tbsp white vinegar
* 2 cloves garlic, crushed
* 1/2 tsp dry mustard
* 1 tsp salt
* 1 small onion, finely diced
* 4 beef tenderloin or rib eye steaks
  1. Mix all of the marinade ingredients in a large bowl.
  2. With a sharp knife, pierce the meat about 20 times on each side, making sure not to cut through.
  3. Marinate the meat, covered, at room temperature for 4 hours, stirring often.
  4. Grill the steaks over a barbecue or indoor grill, basting with remaining marinade.  Use our Oak Kentucky Whiskey Barrel Chunks on your grill

Drunken Spareribs

 * 4 pounds spareribs
* 1/4 cup Kentucky Bourbon
* 1/4 cup soy sauce
* 1/4 cup brown sugar
* 1 Tbsp Dijon mustard
Place ribs on rack in roasting pan. Mix remaining ingredients and spread thickly over both sides of ribs. Roast in 350-degree F oven until brown and crisp (1-1/4 to 1-1/2 hours), turning once and basting frequently with sauce.


Kentucky Bourbon Slush
A refreshing summer Kentucky Bourbon drink
  • 2 tea bags
  • 1 cup boiling water
  • 1 cup sugar
  • 3 1/2 cups water
  • 1 (6 ounce) can orange juice concentrate, thawed
  • 1/2 cup Kentucky Bourbon
  • 1/3 cup frozen lemonade concentrate, thawed, (1/2 of 6 ounce can)
Steep tea bags in the boiling water for 3 minutes; remove tea bags and stir in sugar. Add remaining ingredients; mix well until sugar is dissolved. Pour into freezer containers and freeze until firm. Remove from the freezer about 10 minutes before serving.  Spoon into cocktail glasses and garnish with lemon or orange wedges. Makes about 6 cups.

Kentucky Bourbon Beef Tenderloin
  • 1 cup Kentucky Bourbon
  • 1 cup brown sugar
  • 2/3 cup soy sauce
  • 1 cup chopped cilantro
  • 1/2 cup lemon juice

    4 tablespoons cocoa
    2 cups powdered sugar
    1/2 cup good-quality bourbon whiskey
    1/4 cup light corn syrup
    2 1/2 cups crushed vanilla wafers
    1 cup chopped nuts (pecans, walnuts, or hazelnuts)
    1/2 cup powdered sugar

    In a large bowl, sift cocoa and powdered sugar together. Add the whiskey and corn syrup; mix until well blended. Fold in crushed vanilla wafers and nuts and mix thoroughly.

    Roll dough into small balls and then roll in powdered sugar. Store in air-tight container.

  • 1 tablespoon plus 1 teaspoon Worcestershire sauce
  • 2 cups water
  • 1 teaspoon dried leaf thyme
  • 1 beef tenderloin, about 5 pounds, trimmed
Combine the Kentucky Bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme. Fold the tail end of the beef back underneath itself so that it is an even thickness. Secure with cooking twine and place in a nonreactive dish or pan.  Pour marinade over tenderloin, cover, and refrigerate for 6 to 10 hours. Turn meat from time to time to keep it coated with marinade. Preheat oven to 400°. Roast, uncovered, basting occasionally, for 45 to 50 minutes for medium-rare to medium. Meat thermometer should read 140° for medium rare, 155° for medium. Serves 8 to 10.

Kentucky Bourbon Balls
  • 4 tablespoons cocoa
  • 2 cups powdered sugar
  • 1/2 cup Kentucky Bourbon whiskey
  • 1/4 cup light corn syrup
  • 2 1/2 cups crushed vanilla wafers
  • 1 cup chopped nuts (pecans, walnuts, or hazelnuts)
  • 1/2 cup powdered sugar

In a large bowl, sift cocoa and powdered sugar together. Add the whiskey and corn syrup; mix until well blended. Fold in crushed vanilla wafers and nuts and mix thoroughly.

Roll dough into small balls and then roll in powdered sugar. Store in air-tight container.


Kentucky Bourbon Marinade And Glaze Use this marinade and glaze for baked chicken or turkey pieces. The baking times depend on the size of the chicken or turkey pieces.
  • turkey legs and thighs, or chicken pieces, 6 to 8 pounds

    Marinade

  • 1 cup dry red wine
  • 1/3 cup Kentucky Bourbon
  • 1/3 cup dry sherry
  • 1/2 cup soy sauce
  • 3 tablespoons vegetable oil
  • 2 tablespoons sugar
  • 1 tablespoon finely minced ginger

    Glaze

  • 1 cup Kentucky Bourbon
  • 2/3 cup honey
  • 2/3 cup ketchup
  • 1/4 cup (packed) brown sugar
Combine marinade ingredients large bowl; add turkey or chicken pieces, turning to coat all pieces. Cover and refrigerate for 1 hour. Preheat the oven to 325°. Take chicken or turkey pieces from marinade and arrange in a large roasting pan.  Pour 1/2 cup of the marinade over the pieces.  Bake for 40 to 60 minutes, depending on size of pieces, until tender. Baste with pan juices and turn every 15 to 20 minutes.  Turn oven temperature up to 450°. Combine the glaze ingredients in a bowl, blending well. Brush the turkey or chicken pieces generously with the glaze. Bake for 15 to 30 minutes longer, brushing and turning every 5 minutes. Chicken or turkey pieces should be tender and juices should run clear when pierced with a fork. Serves 6 to 8.

Kentucky Bourbon Cake The dried fruit is soaked in bourbon overnight, so plan to begin this cake a day in advance.
  • 8 ounces red candied cherries, halved
  • 8 ounces green candied cherries, halved
  • 8 ounces seedless raisins or chopped dates
  • 2 cups Kentucky Bourbon
  • 1 1/2 cups (3 sticks) butter, room temperature
  • 2 cups granulated sugar
  • 1 cup firmly packed light brown sugar
  • 6 large eggs, separated
  • 5 cups all-purpose flour
  • 2 cups chopped pecans
  • 2 teaspoons ground nutmeg
  • 1 teaspoon baking powder
In a medium bowl, combine the cherries, raisins, and bourbon; cover and let soak overnight. Preheat the oven to 275°F. In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy; add the egg yolks and beat well.  Stir in the soaked fruit with bourbon. In a small bowl, combine 1/2 cup of the flour with the pecans; set aside. Add the remaining flour, nutmeg, and baking powder to the creamed mixture and blend well. In a bowl, beat the egg whites with an electric mixer until stiff peaks form; gently fold into the cake batter. Sprinkle the floured pecans over batter and fold in gently. Grease and flour a 10-inch tube pan and line the bottom with greased waxed paper. Pour the batter into the pan; bake at 275° for 3 to 3 1/2 hours, or until a wooden pick or cake tester inserted in center comes out clean. Cool the cake. Turn cake out of the pan, peel off waxed paper, and store in a tightly covered container for several days.

Creamy Kentucky Bourbon Chicken
Chicken is basted with bourbon as it cooks, then it's served with a creamy fresh mushroom sauce made in the pan drippings.
  • 4 to 6 boneless chicken breast halves, skin removed, or about 3 to 4 pounds bone-in chicken pieces
  • 1/2 cup all-purpose flour
  • salt and pepper, to taste
  • 8 ounces sliced mushrooms
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 green onions, chopped
  • 1/3 to 1/2 cup Kentucky Bourbon
  • 1 cup heavy cream
Sprinkle chicken breasts with salt and pepper; lightly dust with flour. Set aside. In a large, heavy skillet over low heat, heat butter and olive oil. Add the chicken pieces and chopped scallions and sauté, turning pieces frequently, until chicken is golden and tender, about 15 to 20 minutes. If bone-in chicken is used, cook about 10 to 15 minutes longer, or until chicken is tender and juices run clear. While the chicken cooks, baste with a few spoonfuls of the Kentucky Bourbon every few minutes, adding in very small amounts so liquid cooks off while the chicken cooks and does not accumulate in pan. When the chicken is cooked through and golden, transfer to a warm platter.  Add sliced mushrooms to the skillet and sauté, stirring constantly, for about 3 minutes.  Add the heavy cream to the mushrooms and scrape loose any browned bits that may be stuck to the skillet. Simmer until the mixture is hot and starting to thicken. Taste the sauce and add salt and pepper to taste, then pour the sauce over the chicken. Serves 4 to 6.

Candied Sweet Potatoes With Kentucky Bourbon Here's a sweet potato recipe using cooked sweet potatoes, maple syrup and other syrups, and bourbon.
  • 6 to 8 large sweet potatoes
  • 1/4 cup light corn syrup
  • 1/4 cup dark corn syrup
  • 2 tablespoons maple syrup
  • 1/4 cup Kentucky Bourbon
  • salt and pepper, to taste
  • chopped fresh parsley
Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired. Cool and arrange in buttered casserole pan or dish. combine remaining ingredients except parsley and pour over potatoes. Bake at 350° for 20 to 30 minutes, or until hot and bubbling.
Garnish with parsley.

Kentucky Bourbon Mint Julep  This is a Kentucky favorite especially around Derby time.
  • 2 teaspoons sugar
  • 2 teaspoons water
  • 6 to 8 mint leaves
  • 1/2 cup finely crushed ice
  • 2 ounces Kentucky Bourbon
Chill a silver tumbler or julep mug. Add to chilled mug the sugar, water, and mint leaves. Using a spoon, crush mint gently. Add a scant 1/2 cup of finely crushed ice; pour Kentucky Bourbon over the ice. Do not stir, but let stand a few minutes until the mug is frosty.

Kentucky Bourbon Beef Tenderloin
Prep Time: 1 hour Cook Time: 45 minutes
Yield: 8 to 10 servings
1 cup Kentucky Bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, leaves chopped
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5-pound) beef tenderloin, silver connective tissue removed
Oil, to brush grill

Preheat grill or oven to 350 degrees F.
Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme in a bowl. Make sure the tenderloin has been cleaned. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for approximately 8 to 12 hours turning meat over several times.

When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. The tenderloin will cook to rare in approximately 30 to 45 minutes.

Serve with horseradish cream on the side.
Kentucky Bourbon Chicken

3 pounds Boneless/Skinless Chicken Thighs
3 Cups Kentucky Bourbon
3 Cups Brown Sugar
1 Cup Soy Sauce
½ Cup White Wine
6 Ounces Olive Oil
3 Teaspoons Worcestershire Sauce
2 Teaspoons Liquid Smoke
1 Teaspoon Powdered Ginger Garlic, Pepper and Salt to taste

Cut up Boneless Chicken Thighs into chunks, brown in a skillet and put into a large shallow baking dish. Pour Sauce over Chicken and bake for 60 minutes at 350 degrees basting chicken every 10-15 minutes. Remove Chicken from baking dish and pour chicken and sauce in a large skillet. Bring to a high heat until sauce thickens and caramelizes. Put Chicken back into baking dish and serve with Cajun or Dirty Rice.


Kentucky Bourbon Honey Salmon 8 oz. salmon steaks 1 in. thick
3/4 cup Kentucky Bourbon, 1/2 cup packed brown sugar, 2 tablespoons honey, 2 teaspoons soy sauce, 1/2 teaspoon ground ginger, 1/4 teaspoon pepper.
Marinate 1 hour turning occasionally. Grill 10-12 minutes, brush once halfway thru grilling time.
Kentucky Bourbon Gourmet Mushrooms
Select one cup or more as desired of white button mushrooms.
Wash mushrooms, drain, pat dry and clip part of stems off.
Melt unsalted butter in frypan, and heat until hot but NOT brown.
Add the mushrooms to the butter and toss until the butter is absorbed.

Add an appropriate amount of Kentucky Bourbon to the pan and flambé. (One tablespoon per one cup mushrooms works fine. Light the Bourbon with a long-handled match) Shake pan until flame dies. Serve immediately, with steaks.
Kentucky Bourbon Beef Jerky

4lbs round steak
marinate in mixture of
1/4 cup water
1/2 cup of Kentucky Bourbon
1/4 cup Worcestershire sauce
1 tsp. coarse ground black pepper
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. nutmeg
1 tsp. salt

Marinate overnight.
Put in food dehydrator 135-140 degrees until dry


Kentucky Bourbon Glazed Nut Snacks 1/4 cup pure Maple Sugar syrup
3 tablespoon unsalted butter
1 pound salted mixed Nuts
1/4 cup Kentucky Bourbon
Heat oven to 250 degrees. Combine bourbon, syrup and butter in heavy saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat to medium, boiling and stirring 1 additional minute. Remove from heat. Stir in nuts, tossing to coat evenly. Spread nuts in a single layer on a foil-lined baking sheet. Drizzle with remaining glaze. Bake 1 hour and 15 minutes, stirring every 20 minutes. Immediately remove nuts to wax paper, separating them to prevent sticking together. Cool completely. Store in airtight container up to 2 weeks. Makes 2-1/2 cups.

BARBECUE SMOKIES WITH KENTUCKY BOURBON
3 pounds little beef Smokies
6 ounces Grape jelly
36 ounces bottle Barbecue sauce
8 ounces Kentucky Bourbon
Mix all ingredients in a crock-pot. Simmer for 45 minutes.

KENTUCKY BOURBON FRENCH TOAST Unsliced Bread
2 Eggs
1 teaspoon Sugar
3 tablespoons Milk
1/4 teaspoon Cinnamon
1 ounce Kentucky Bourbon
Cut 4 slices of bread 1-1/2 inches thick. Beat together eggs, sugar, milk and cinnamon. Stir in Kentucky Bourbon. Soak bread in egg mixture. Belt butter in skillet; brown one side of bread, turn, and brown other side. Serve hot with confectioner’s sugar or pancake syrup.

SPICY KENTUCKY BOURBON CHILI
3 pounds ground chuck
1 stick butter
2 large bell peppers, chopped
2 large onions, chopped
8 ounce can cut mushrooms, drained
8 medium garlic cloves, minced
3-1/2 teaspoons ground oregano
2-1/2 teaspoons cumin
3 teaspoons salt
3 tablespoons sugar
1-3 teaspoons ground red pepper
1-1/4 ounce package chili seasoning mix
2 14 1/2-ounce cans diced tomatoes
2 16-ounce can kidney beans, drained
3/4 cup Kentucky Bourbon
2 16-ounce cans tomato sauce
Brown ground chuck and minced garlic. Melt butter in a large pot over medium heat. Add the bell peppers, onion and mushrooms and cook for 10 minutes. Add the ground chuck and garlic mixture to pot (DO NOT DRAIN). Stir in the remaining ingredients except for the Kentucky Bourbon and beans. Use only 1 teaspoon of ground red pepper to begin with, adding more for hotter chili. Simmer uncovered for 1 1/2 hours. Stir occasionally. Add the Kentucky Bourbon and kidney beans and simmer for 1/2 hour longer. Add cooked spaghetti noodles if desired. Makes 8-10 servings.

BEEFY KENTUCKY BOURBON CHILI
2 pounds ground beef
1 large onion, chopped
1 green pepper, chopped
1 stalk celery, diced
1 19-ounce can whole tomatoes
1 14-ounce can kidney beans
2-3 tablespoons chili pepper
1 clove garlic, minced
10 ounces tomato juice
2 ounces Kentucky Bourbon
Salt and pepper to taste
2 5-ounce cans tomato puree/sauce
In a large pan, brown beef. Pour off fat. Add garlic, onions, pepper, and celery. Sauté lightly. Add remaining ingredients and simmer gently about one hour. Serves 6-8

AFTER THE GAME KENTUCKY BOURBON STEW
2 pounds beef stew meat, cubed
1 large can mushrooms
3/4 cup water
1/4 cup Kentucky Bourbon
1 can mushroom soup
1 envelope dry onion soup mix
Mix all ingredients in a large ovenproof casserole. Cover and bake for 3 hours in a 325-degree oven.

KENTUCKY BOURBON STRIP STEAK
1/4 cup Kentucky Bourbon
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons garlic powder
1/4 cup Dijon mustard
1/4 teaspoon powdered ginger
1 teaspoon Worcestershire sauce
1/4 cup vegetable oil
2-½ pounds New York Strip Steak
Combine all ingredients except steak, and mix thoroughly with a whisk. Trim about ½ inch of fat from strip steak. Cut into 4 equal pieces. Place in a pan and cover with marinade. Place pan in refrigerator for at least 12 hours. Grill steak to taste. Baste frequently.

KENTUCKY BOURBON BABY BACK RIBS
2 full racks (quartered) baby back ribs
1 quart beef broth
2 cups Kentucky Bourbon Barbecue Sauce
1 cup honey
Place ribs and beef broth in a large heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside. Preheat the grill to medium heat. In a medium bowl, combine barbecue sauce and honey. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness.

KENTUCKY BOURBON CHICKEN WITH A KICK
4 boneless chicken breasts
1/4 cup dark brown sugar
1/4 cup Dijon mustard
1/4 cup Kentucky Bourbon
2 green onions, thinly sliced
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon butter
1 tablespoon vegetable oil
Place chicken between two pieces of wax paper and pound to ¼ inch thick; place in a baking dish. Combine brown sugar and next five ingredients. Brush mustard mixture on both sides of chicken. Cover and marinate for one hour in refrigerator. Remove chicken, save marinade. Combine butter and oil in large skillet over medium/high heat and sauté chicken until done. Remove drippings from skillet and place chicken on a serving platter. Add marinade to skillet and bring to a boil, our over chicken and serve.

Grilled Marinated Grouper
4-6 fillets Grouper fish
Marinade
¼ cup fresh lemon juice
½ cup fresh orange juice
2 cups Kentucky Bourbon
1 teaspoon fresh grated lemon
2 teaspoons prepared horseradish
1 clove garlic, peeled and chopped
1 teaspoon dry oregano
1 teaspoon thyme
1 teaspoon mint leaves
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
In blender or food processor, combine all marinade ingredients at high speed. Ladle marinade into 13x9x2 inch non-metal dish and add fish. Cover and marinate in refrigerator for 8 hours, turning once. Coat wire basket with olive oil and arrange fish in basket. Heat coals in grill to red-hot. Move coals to side and grill fish in basket for 7 to 8 minutes with grill covered until fish flakes easily in center. Baste often with marinade. Serve immediately with lemon slices.
“Bourbon Style” Bluegrass Beef Barbecue
1 Beef rump roast. (Approximately 3 pounds)
1 bottle Barbecue Sauce (29 ounce bottle)
1 bottle Kentucky Kentucky Bourbon Whiskey
Salt and pepper to taste
Thoroughly rinse the roast with water. Place the roast in a slow cooker or crock pot with enough water to cover thee bottom half of the roast. Apply the salt and pepper to the roast according to your own taste. Set the cooker or crock-pot medium. Allow the roast to cook until a meat thermometer reaches 160-170 degrees Fahrenheit. Remove the roast from the slow cooker or crock-pot and allow to cool. Once the roast is cool, cut it into slices approximately 1/4 inch thick. Using your fingers, pull apart or shred the meat into smaller pieces. Rinse the slow cooker or crock-pot prior to putting all of the shredded meat back into it. Add the 29-ounce bottle Barbecue Sauce. Mix the shredded meat and barbecue sauce thoroughly. Then add approximately 1/4 cup Kentucky Bourbon. Set the slow cooker or crock-pot on low to medium setting. Allow the shredded meat and barbecue sauce to cook for about 2 hours. Stir regularly and add more Kentucky Bourbon to taste. Serve the Bourbon Style Bluegrass Beef Barbecue sandwich style using freshly baked potato bread. Drink the remaining Kentucky Bourbon on ice.
Orange and Black Chicken Breasts
2 boneless Chicken Breasts
1/4 cup Butter
1 teaspoon Basil
1/2 cup Orange juice
1/4 cup Kentucky Bourbon
Melt butter in a frying pan. Sprinkle basil in both sides of chicken breasts and sauté on medium until chicken is done and slightly browned. De-glaze the pan with orange juice and Kentucky Bourbon, simmering until sauce is reduced slightly. Place chicken on rice and op with the orange-bourbon sauce. Serves 2
Spirited Spaghetti Sauce
2 pounds Ground chuck
2 medium onions, chopped
2 cloves garlic, chopped
1/2 cup green peppers, diced
1 tablespoon vegetable oil
1 can (16 ounces) tomatoes, undrained
1 can (16 ounces) tomato sauce
1/4 teaspoon garlic powder
1 bay leaf
Pinch ground red pepper
1 teaspoon dried parsley
1 teaspoon dried basil
2 tablespoons brown sugar
1/4-1/2 cup Kentucky Bourbon
2 small cans mushroom pieces, drained
Brown meat and drain. Set aside. Sauté onions, garlic and green peppers in the vegetable oil. When tender, place in a 2-quart saucepan and add all the remaining ingredients except the mushrooms. Bring to a boil over medium heat. Reduce heat to low and add the browned meat. Simmer for about one hour, stirring occasionally. Add mushrooms a few minutes before sauce is done. Remove Bay Leaf. Serve over cooked spaghetti.
Anniversary Rice
1-1/2 cups wild rice
1 large onion, chopped
2 cloves garlic, minced
6 tablespoons butter
8 ounces fresh mushrooms, slicked
1/2 cup pecans, toasted & chopped
1/2 cup Kentucky Bourbon
1 tablespoon parsley, chopped
1-1/2 tablespoons maple syrup
1 teaspoon rubbed sage
1/2 teaspoon fresh thyme leaves
salt & pepper to taste
1/4 teaspoon nutmeg
Cook rice according to package directions. Cook onion and garlic in butter until tender, about 4 minutes. Add mushrooms; continue to cook about 4 minutes, stirring occasionally. Add remaining ingredients and cooked rice. Increase heat to medium-high. Cook uncovered 8 minutes or until rice and mushrooms are glazed, stirring occasionally.
Kentucky Bourbon Wild Rice
1 cup wild rice, soaked
1/2 stick unsalted butter
1 chopped shallot or small onion
6 large mushrooms, thinly sliced
6-8 fresh chestnuts, peeled or one 10-oz. can
1/2 cup golden raisins
4 ounces Kentucky Bourbon
2 1/2 cups rich chicken stock
Preheat oven to 350 degrees. Sautee shallot and mushrooms in butter. Remove from pan. Add chestnuts and raisins to liquid and brown. Pour in Kentucky Bourbon. Return shallots and mushrooms to pan. Add wild rice and stock. Mix well and season to taste. Cover and place in oven for 45 minutes to one hour.

Kentucky Bourbon Yams
4 medium yams
1 stick butter
1/4 cup brown sugar
1/4 cup Kentucky Bourbon
Cook yams until tender. Cool, peel, and slice lengthwise and layer in a greased, 2-quart casserole. Melt butter in saucepan. Add brown sugar and bourbon. Heat until sugar is dissolved. Pour over yams. Bake at 350 degrees about 20 minutes until bubbly. May be made a day ahead.
Stuffed Mushrooms with Kentucky Bourbon
24 medium sized mushrooms
1 cup melted butter
2 small onions, minced
3 cloves garlic, minced
1/2 cup parsley, minced
2 tablespoons flour
1/2 cup seasoned bread crumbs
1 cup sour cream
salt & pepper to taste
Kentucky Bourbon
Parmesan cheese
Remove and chop mushroom stems. Combine chopped stems with butter, onion, garlic and parsley. Mix well. Add flour, bread crumbs, sour cream, salt, and pepper. Mix well. Arrange the mushroom caps in a shallow baking dish, hollow side up, and drizzle a small amount of bourbon in each cup. Fill with stuffing. Sprinkle with Parmesan cheese. Add enough Bourbon to cover bottom of baking dish. Bake for 20 minutes in 375 degree oven.
Kentucky Bourbon Baked Beans
2 28-oz can baked beans
1/2 cup chili sauce
1/2 cup strong coffee (best if left over from morning)
1/4 cup Kentucky Bourbon
3 teaspoons dry mustard
Combine all ingredients. Pour into a 2-quart casserole dish. Bake at 350 degrees for one hour or until good and bubbly.
Mixed Greens with Kentucky Bourbon Vinaigrette
Dressing
1/4 cup chopped shallots or green onions
1/4 cup olive oil
1/2 cup & 1 tablespoon Kentucky Bourbon
1 tablespoon chopped parsley
1 teaspoon chopped, fresh basil leaves (or1/4 teaspoon dried basil)
1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme leaves)
3 tablespoons cider vinegar
1/4 teaspoon granulated sugar
salt and pepper to taste
Salad
1/2 cup coarsely chopped walnuts
1 pear, cored and cut into 1/2 inch pieces
3 ounces goat cheese, crumbled
6 cups mixed salad greens (endive, bibb, romaine, or any combination, cleaned and torn into pieces
1/2 red bell pepper, cored and seeded, cut into julienne strips
1/2 green bell pepper, cored, seeded, cut into julienne strips
For dressing, cook shallots or onions over medium-high heat in 1 tablespoon olive oil in a small saucepan for 2-3 minutes or until tender. Add 1/2 cup Kentucky Bourbon. Cook about 5minutes, uncovered, until mixture is reduced to a glaze. Add parsley, basil, and thyme. Cook 1 minute. Cool to room temperature. Add remaining oil, vinegar, Kentucky Bourbon, sugar, salt, and pepper. Mix well. Chill at least 2 hours. Toast walnuts in preheated 350-degree oven 6 to 8 minutes, Allow to cool. Combine walnuts and remaining salad ingredients in large bowl. Toss with dressing. Makes 4-6 servings.
Kentucky Bourbon Rib Sauce
1 cup ketchup
1/4 cup Kentucky Bourbon
1/4 cup molasses
1/4 cup apple-cider vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1 clove garlic, crushed
Combine all ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
Kentucky Bourbon Barbecue Sauce
2 cups ketchup
4 tablespoons Worcestershire sauce
1 cup Kentucky Bourbon
4 tablespoons soy sauce
2 teaspoons dry mustard
1 cup packed brown sugar
1/2 teaspoon cayenne pepper
4 tablespoons cider vinegar
In a medium saucepan, combine all ingredients; bring to a boil over high heat, stirring occasionally. Reduce heat to low. Simmer 20-25 minutes, stirring occasionally until thickened. Makes 3-4 cups. Can store in refrigerator up to 1 month.
Kentucky Bourbon-que Sauce
1/2 cup Kentucky Bourbon
1/4 stick butter
1/2 cup chopped onion
1 clove garlic, crushed
1 cup ketchup
1/4 cup lemon juice
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
Melt butter. Add onions and garlic. Sauté until tender. Stir in the rest of the ingredients. Simmer 10 minutes, stirring occasionally. Makes 1 1/4 cup barbecue sauce. Store in refrigerator. Keeps well.
Kentucky Bourbon Butter Sauce
1 cup balsamic vinegar
1 1/4 cups Kentucky Bourbon
1 shallot, cut in half
1/4 cup unsalted butter, cold, cut into pieces
In a heavy bottomed, medium-sized saucepan, combine the vinegar, bourbon and shallot over medium heat and reduce to a syrupy consistency. Using a wooden spoon, incorporate the butter into the sauce one piece at a time. When all the butter is added, remove the shallot pieces.
Tipsy Barbecue Sauce
2 fresh peaches, peeled, sliced and marinated for 1 hour in Kentucky Bourbon
1 tablespoon chili powder
1 tablespoon mustard seed, finely crushed
1 tablespoon black pepper
2 tablespoons dried oregano
2 cloves garlic, diced
2 tablespoons dried basil
8 ounces Kentucky Bourbon
2 ounces cider vinegar
1 small onion, chopped
1 cup chicken stock
2 cups tomato juice
1 can (6 oz) tomato puree
Combine all ingredients and simmer to reduce and meld flavors for about 1 hour. Cool. Put in a blender until sauce is smooth. If sauce does not thicken, reduce by simmering over low heat until it coats the back of a spoon. Great with chicken wings or ribs.
Kentucky Bourbon Cake
1/2 pound Butter
1 pound Confectioner’s Sugar
4 cup Flour
1/2 cup Molasses
1 tablespoon Nutmeg
2 teaspoons Baking powder
1 teaspoon Soda
1 cup Kentucky Bourbon
6 eggs beaten
8 ounces Raisins
8 ounces Chopped Dates
1 pound Chopped Pecans
Cream butter and sugar. Add eggs. Beat until smooth. Add flour, soda, baking powder, and nutmeg alternately with bourbon and molasses. Mix in raisins, dates and pecans. Bake at 275 degrees for one hour in 10-inch tube pan.

Kentucky Bourbon Balls
1 pound powdered sugar
1/4 cup or more Kentucky Bourbon
1/2 cup plus 1 tablespoon butter
1 pound Baker’s semi-sweet chocolate
1/2 block paraffin
Pecan halves
To make fondant, mix sugar, bourbon, and 1/4cup butter thoroughly with electric mixer until very creamy. Refrigerate until hard. In top of double boiler, melt chocolate, paraffin and the remaining butter. When thoroughly melted, roll the fondant into one-inch balls and top each with a pecan half. Dip the fondant ball into the chocolate, using a toothpick as the dipper. Wrap each in plastic wrap and refrigerate.
Kentucky Bourbon Whiskey Cake
1 pound candied cherries
1 cup brown sugar
1/2 pound golden raisins, halved
6 eggs, separate yolks
2 cups Kentucky Bourbon
2 teaspoons nutmeg
5 cups all-purpose flour
1 teaspoon baking powder
12 ounces butter
1 pound pecans
2 cups sugar
Soak cherries and raisins in Kentucky Bourbon overnight. Grease a 10-inch tube pan and line with brown paper or parchment. Preheat oven to 275 degrees. Sift four and reserve 1/2 cup. Cream buttes and sugars until fluffy. Add egg yolks and beat well. Add soaked fruit, the remaining liquid. 4 1/2 cups flour, nutmeg, and baking power to butter mixture. Stir to combine, Beat egg whites by hand or with an electric mixer until they just barely hold stiff peaks, Fold into batter. Toss nuts with 1/2 cup reserved four and fold into batter. Pour batter into prepared pan. Bake 3 to 4 hours or until cake tests done. Remove from over, cool slightly and turn onto rack to cool completely. To store when thoroughly cool, place in tightly covered container. Stuff center hole with cheesecloth soaked in Kentucky Bourbon. Drink any extra Jim Beam. Wrap in heavy wax paper, It isn’t necessary to soak the cake in Bourbon as it will be moist and flavorful. Keep very cool, in refrigerator if necessary. Makes 15 servings
Kentucky Cheesecake
Crust
1-1/2 cups graham cracker crumbs
1/4 cup almonds
1/2 cup sugar
3/4 cup butter, melted
Filling
1 pound cream, cheese, room temperature
3/4 cup sugar
2 eggs
4 tablespoons Kentucky Bourbon
3/4 tablespoon sour cream
Topping
1/2 cup sour cream
1 tablespoon sugar
2 teaspoons Kentucky Bourbon
Combine graham cracker crumbs, ground almonds, sugar and butter, Mix well. Pat into bottom and sides of a 9-inch spring-form pan. Refrigerate until ready to use. Refrigerate until ready to serve. Preheat oven to 350 degrees. Beat cream cheese in a large bowl at low speed until softened. Add sugar. Add eggs one at a time, beating well after each addition. Blend in bourbon and sour cream. Pour mixture into crust. Bake until set, about 45 minutes. Combine sour cream, sugar, and Bourbon in a small bowl and blend. Let cheesecake cool slightly; Spread topping smoothly and evenly over filling. Bake 15 minutes longer.
Bourbon Pecan Cake
6 eggs, separated
1 cup sugar
3/4 pound butter
1 cup light brown sugar
1 cup sugar
1 cup plain flour
2 pounds pecans, chopped
2 cups plain flour
1 teaspoon baking powder
1 teaspoon nutmeg
1-1/2 pounds white raisins
1 cup  Kentucky Bourbon
Separate the eggs and beat the whites until they stand in soft peaks. Beat in 1 cup sugar. Without washing the beaters, beat the egg yolks until thick. Cream butter and gradually beat in brown sugar, white sugar and egg yolks. Beat well. Mix in one cup flour, pecans and raisins. Sift together 2 cups flour, baking powder, and nutmeg. Add to the first mixture, alternating with the bourbon. Stir in floured nuts and raisins. Fold in egg whites. Pour into 3 small, greased loaf pans. Bake at 250 degrees for 2 hours.

Bourbon Apple Cake
1 cup vegetable oil
3 eggs
2 cups sugar
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
3 cups apples, peeled and chopped
1/4 cup  Kentucky Bourbon
1/2 cup walnuts or pecans, chopped
Glaze
1 cup brown sugar, packed
1 tablespoon evaporated milk
2 tablespoons butter
Mix oil, eggs and sugar and beat until creamy. Sift dry ingredients and add to mixture. Add apples, bourbon and nuts. Mix well. Bake in a greased and floured tube pan for 1 hour and 20 minutes. Combine all Glaze ingredients in a saucepan. Bring to a boil and cook, stirring constantly for 2 minutes. Drizzle over cake.
Chocolate Kentucky Bourbon Bites
1/2 cup butter
1/2 cup packed brown sugar
1/4cup  Kentucky Bourbon
1 cup all-purpose flour
3 tablespoons unsweetened cocoa
1/2 cup mini chocolate chips
slightly beaten egg white slightly beaten egg white
1 cup pecans, finely chopped
In a large bowl, beat butter and sugar with a mixer on medium speed until fluffy. Add bourbon and mix well. Combine flour and cocoa and gradually add to butter and sugar mixture, beating until well mixed. Chill until firm enough to handle. Shape dough into 1-inch balls. Roll in egg white, then in pecans. Place on a lightly greased baking sheet. Bake in a 350 degree oven for 12 minutes, or until edges are firm. The center will be soft. Cool on baking sheet. Makes 30
Kentucky Bourbon Fudge
1 14 ounce can sweetened condensed Milk
2 cups milk Chocolate chips
1 cup semi-sweet Chocolate chips
2 tablespoons melted Butter
3 cup Walnuts, coarsely chopped
Pinch of salt
Kentucky Bourbon
Soak walnuts overnight in enough  Kentucky Bourbon to cover them. Melt chocolate chips in sweetened condensed milk, add pinch of salt. Cook over low heat, stirring occasionally until candy forms a hard ball in cold water. Remove from heat and add drained nuts to candy. Put melted butter into a 9” x 13” pan and add fudge. Let stand until firm.
Kentucky Collins
2 parts  Kentucky Bourbon
1/2 lemon juice
1 teaspoon granulated sugar
orange and lemon slices
cherry
club soda
Mix bourbon with lemon juice, sugar, and ice in a cocktail shaker. Shake well and strain into a collins glass. Add ice cubes and fill the glass with club soda. Stir. Garnish with fruit slice and a cherry.
Kentucky Bourbon Smooth & Sour
2 parts  Kentucky Bourbon
1 DeKuyper Amaretto Kiqueur
1 Triple Sec
2 sour mix
2 7UP®/Sprite
Serve shaken in a tall glass with cracked ice. Garnish with a squeeze of lemon.
Old Fashioned
1-1/2 parts  Kentucky Bourbon
2 dashes bitters
water
cherry
orange slice
lemon wedge
sugar
In an old-fashioned glass, place ½ teaspoon sugar and 2 dashes bitters dissolved in water. Fill with ice. Pour 1 ½ parts  Kentucky Bourbon; add cherry, orange slice and lemon wedge.
Whiskey Sour
1-1/2 parts  Kentucky Bourbon
1 lemon juice
1/2 teaspoon sugar
To 1 part lemon juice add ½ teaspoon sugar, add 1 ½ parts  Kentucky Bourbon. Garnish with lemon or orange wedge and a cherry.
Kentucky Cooler
1  Kentucky Bourbon
lemon flavored hot tea
2 tablespoons honey
2 lemon wedges
1/2 Triple Sec or orange liqueur
1 rock candy syrup
Splash ginger ale
Brew tea, squeeze in 1 lemon wedge and add honey while hot to dissolve. Chill. Fill glass with tea. Garnish with mint sprig and remaining lemon wedge, sliced to sit on rim of glass.
Broken Leg 1-1/2 parts  Kentucky Bourbon
4-1/2 hot apple juice/cider
lemon wedge
cinnamon stick
Combine ingredients in a large mug. Garnish with lemon wedge and cinnamon stick.
Kentucky Margarita 1-1/4 parts  Kentucky Bourbon
splash Triple Sec
splash sour mix
lime wedge
Combine 1 ¼ parts Kentucky Bourbon with a splash of Triple Sec and a splash of sour mix and blend with ice. Serve in a salt-rimmed glass with a wedge of lime.
Manhattan 1-3/4 parts  Kentucky Bourbon
3/4 vermouth
dash bitters
cherry
Add ¾ part sweet vermouth to 1¾ parts  Kentucky Bourbon in a Manhattan glass. Add a cherry. Optional; add 1 dash bitters. Enjoy.
Southern Buster 3 parts Kentucky Bourbon
1 DeKuyper Blue Curacao
4 ice cubes
lemon rind
Put the ice cubes into a mixing glass. Pour the curaçao and Kentucky Bourbon over the ice, stir vigorously, then strain into a chilled martini glass. Twist the lemon rind over the drink and drop it in. Serve with a straw.
Kentucky Bourbon Weekend Punch 3 cups  Kentucky Bourbon
1 quart cranberry juice
2 cups pineapple juice
1 cup orange juice
1/2 cup lemon juice
25 ounces ginger ale
ice cubes
Combine all ingredients in a punch bowl. Pour part of the mixture into an ice cube tray and freeze. Refrigerate bowl until well chilled. Before serving, add ice cubes and ginger ale
KENTUCKY SPECIAL WHIP CREAM 1/2 pound Marshmallows
24 crushed Macaroons
1/2 cup Kentucky Bourbon
1 pint double Whipping Cream
1 cup Nuts, chopped
Pour bourbon over marshmallows and let stand for one hour. Whip cream and mix all together. Refrigerate and serve with ice cream or in chocolate cups.

Grilled Chicken in Kentucky Bourbon Barbeque Sauce Unusual and very good. The bourbon gives the sauce a very distinctive flavor.

1/4 cup Kentucky  Bourbon
4 ounces soy sauce
2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, chopped
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
3 lbs skinless chicken breast halves
1/2 cup ketchup
  1. In a food processor or blender, combine all of the ingredients except for the chicken and ketchup and puree until smooth.
  2. Pour the marinade over the chicken, rub it in well, and refrigerate for 3-4 hours, turning the chicken over a couple of times while it's marinating.
  3. Grill the chicken over hot coals for about 10 minutes on each side; baste with marinade while grilling.
  4. Or broil chicken with marinade in a casserole dish at 350F for about 40 minutes, turning chicken and basting with pan juices a couple of times while it cooks.
  5. When the chicken is done remove it from the pan.
  6. Add ketchup to the remaining marinade and boil down until it is a thick dark sauce to coat the chicken with (about 5 minutes).

Kentucky Bourbon Grilled and Glazed Salmon

2 cloves garlic, minced
2 tablespoons oil
1 tablespoon grated fresh ginger
½ cup orange juice
¼ cup hoisin sauce
¼ cup Kentucky Bourbon Whiskey
2 tablespoons soy sauce
1 medium orange cut into thin slices, each slice cut in half
4 to 6 salmon steaks or fillets (about 8 ounces each)

Cook garlic in oil in a small saucepan over medium heat until softened, about 2 minutes. Stir in the remaining ingredients except the salmon and bring to a boil. Simmer the sauce about 15 minutes or until slightly thickened. Place salmon on squares of aluminum foil.

Grill over medium-high heat with the cover down about 10 minutes.

Brush with the glaze and continue to cook 2 to 3 minutes longer or until the fish is cooked through. Serve fish with additional warm sauce spooned over each portion. Makes 4 to 6 servings.
Kentucky Bourbon Cake
  • 2 cups bourbon
  • 8 ounces golden raisins
  • 16 ounces red candied cherries, halved
  • 3/4 pound butter
  • 2 cups white sugar
  • 6 egg yolks
  • 6 egg whites
  • 2 cups packed brown sugar
  • 2 teaspoons ground nutmeg
  • 1 teaspoon baking  powder
  • 5 cups all-purpose flour
  • 1 pound chopped pecans
  • 1 cup bourbon
  1. Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper.
  2. Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon.
  3. In a separate bowl, mix flour, nutmeg and baking powder. Set aside.
  4. In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
  5. In a very large bowl, combine the two sugar mixtures and blend well.
  6. Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.
  7. Add soaked fruit and fold in. Add nuts and fold in.
  8. In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed.
  9. Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours).
  10. Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.
Bourbon-Pecan Cake with Praline Glaze

1 cup golden raisins
1/2 cup Kentucky Bourbon
1 cup (2 sticks) butter
2 1/4 cups sugar
5 eggs
3 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons freshly grated nutmeg
1 cup buttermilk
2 cups chopped pecans

Praline Glaze
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar

1/4 cup (1/2 stick) butter
1/4 cup whipping cream
1/2 cup pecan halves

Combine raisins and Kentucky Bourbon, stirring well. Cover and refrigerate at least 1 hour or overnight. Cream butter; gradually add sugar, beating well. Add eggs 1 at a time, beating well after each addition. Combine flour, baking powder, soda, and nutmeg; add to the creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Mix well after each addition. Fold in pecans and raisin mixture. Pour batter into greased and floured 10-inch tube pan. Bake 1 hour 30 minutes at 325 degrees F. Cool in pan 10 minutes. Remove to wire rack and drizzle Praline Glaze over cake. Cool completely.

For the Praline Glaze:
Combine both sugars, butter and cream in heavy saucepan. Cook over low heat, stirring constantly, to soft ball stage (240 degrees F). Remove from heat and stir in pecans.


Chocolate Bourbon Pecan Pie
  • 1 (9 inch) pie shell
  • 1 cup white sugar
  • 1 cup light corn syrup
  • 1/2 cup butter
  • 4 eggs, beaten
  • 1/4 cup Kentucky Bourbon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 6 ounces semisweet chocolate chips
  • 1 cup chopped pecans

DIRECTIONS

  1. Preheat oven to 325 degrees F (165 degrees F).
  2. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
  3. In a large bowl combine eggs, Kentucky Bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
  4. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Kentucky Bourbon Pecan Raisin Pie

Prep: 10 mins Cook: 45 mins Ready in: Serves: 6

  • 1 Pie Shell
  • 1/4 cup butter
  • 1 cup firmly packed brown sugar
  • 3 eggs
  • 1/2 cup cane syrup
  • 1 cup halved pecans
  • 1/4 cup Kentucky Bourbon
  • 1/2 teaspoon salt
  • 1/3 cup raisins

Method:
  1. Preheat oven to 450 degrees and bake the pie shell partially, (about 5-7 minutes). Allow to cool. Reduce oven heat to 375 degrees.
  2. Cream butter and brown sugar. Beat in eggs one at a time. Stir in remaining ingredients and fill pie shell. Bake the pie about 40 minutes or until a knife inserted in the filling comes out clean. Serve warm or cold.

Last but not least, my favorite desert

    Pour a little Kentucky Bourbon Whiskey on any premium ice cream. I call it a Kentucky Bourbon Float. Give it a try, I know you'll like it.


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P.O. Box 160
Bryantsville, Ky 40410
 
Email: kybarrelquote@gmail.com
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