Sweet and Savory Recipes Featuring Bourbon

Welcome back to our blog series on bourbon! In this final part, we have some recipes from local restaurants featuring bourbon as a key ingredient! Bourbon not only pairs well with food but also goes great in food. The different flavors found in bourbon make it a great ingredient in both sweet and savory dishes.

Bourbon Bacon Jam

Harvest Restaurant
624 E Market St
Louisville, KY 40202
Website | Facebook

Harvest Restaurant Bacon Bourbon JamIngredients

2 pounds bacon
2 yellow onions, thinly sliced
½ cup brown sugar
¼ cup minced garlic
1 tsp cayenne pepper
½ tsp nutmeg
1 cup bourbon
1 cup brewed coffee
½ cup maple syrup
½ cup apple cider vinegar
¾ cup ketchup

Procedure

  1. In a large sauté pan, render the fat from the 2 pounds of bacon and save the drippings.
  2. Remove bacon from drippings with a slotted spoon. Add onions and cook 5 minutes until tender. Add garlic and cook 2 more minutes.
  3. Add the brown sugar, cayenne and nutmeg. Cook until sugar turns syrupy and then add the bourbon, coffee, vinegar, and maple syrup. Reduce by one fourth.
  4. Remove from heat, and add the ketchup. Let cool and blend using a food processor. Refrigerate and serve.

Bourbon Apple Bread Puddin’ with Bacon Caramel Sauce

Featuring: Woodford Reserve Private Selection, Local Winesap Apples, Klaus Pretzel Baguette, Bacon and Peanuts.

Brand Hospitality Group

The Exchange Pub + Kitchen
118 W. Main
New Albany, IN 47150
Website | Facebook
Brooklyn and the Butcher
148 E. Market St.
New Albany, IN 47150
Website | Facebook

For the Bacon Caramel Sauce:

Brand Hospitality Group Bourbon Apple Bread Puddin' with Bacon Caramel SauceIngredients

2 ½ cups brown sugar
1 cup water
1 cup heavy cream
4 strips bacon, coarsely chopped
1 cup peanut butter

Procedure

  1. In a medium sauté pan, over medium heat, render all the fat from the bacon.
  2. Add brown sugar and cook until dissolved.
  3. Add peanut butter and heavy cream, thin out with water and cook until caramel is thick and spreadable.

For the Bread Puddin’:

Ingredients

4 each baguette
12 ounces butter
10 ounces sugar, granulated
17 each eggs
28 fluid ounces milk
2 ounces fresh ginger, minced
2 teaspoons vanilla extract
4 pounds apples
4 ounces bourbon

Procedure

  1. Preheat oven to 350 degrees.
  2. In stock pot combine 12 oz. butter, 28 FL oz. whole milk, 16 oz. heavy cream and steep until butter is melted. DO NOT BOIL.
  3. While Custard base is on stove, cut bread into small cubes and place in a full size baking dish, roughly 12.5″x21″.
  4. Dice apples so they are smaller than bread and mince ginger, combine apples/bread/minced ginger in the pan.
  5. In large stainless steel mixing bowl, add 17 whole eggs at room temp and 10 oz. sugar. Whisk until egg and sugar mixture become light in color, add 2 tsp. vanilla extract and 4 oz. bourbon and whisk again
  6. Once butter and cream mixture come together, take off stove and slowly add to egg and sugar mixture while whisking to temper. Be sure to add slowly to ensure you do not cook eggs.
  7. Pour custard over bread and shake pan a few times. Let stand for 1 hour before baking
  8. Cover with plastic wrap and tin-foil and bake at 350°F for 1 ½ hours.
  9. Remove cover and bake for 20 more minutes or until top is golden brown. Cool bread pudding before cutting.

Makes 18 portions

Orange Bourbon Bordelaise

Gander: An American Grill
111 S English Station Rd
Louisville, KY 40245
Website | Facebook

Gander Orange Bourbon BordelaiseIngredients:

3 tablespoons butter
2 tablespoons garlic, minced
1 cup white onion, large dice
2 each whole oranges, large dice
1 tablespoons dried thyme
2 teaspoons black peppercorns, whole
3 cups bourbon
1 quart beef stock
2 tablespoons maple syrup
2 teaspoons Dijon mustard
½ pound butter, cut into cubes
Kosher salt, to taste

Procedure:

  1. In a sauce pot place the 3 tablespoons butter, minced garlic, white onion, oranges, dried thyme, peppercorns and cook on high heat until mixture starts to brown and then turn off the heat. Be careful not to let the mixture burn.
  2. Add the bourbon and then turn the heat back to high. Let the mixture cook until almost all of the bourbon has evaporated.
  3. Add the beef stock, maple syrup, Dijon mustard and then continue to cook until the mixture has reduced by ⅔.
  4. Turn off the heat and then slowly add the cubes of butter while continuously stirring until all of the butter has been incorporated.
  5. Strain mixture through a fine mesh strainer and then season to taste with kosher salt. Serve finished sauce with your favorite cut of beef.

Makes about 12 servings

We hope you will enjoy these recipes featuring bourbon from local area chefs! Be sure to click the links to their websites and social media so you can plan your visit soon. To see our selection of bourbon related products, you can visit our store at 3110 Preston Highway in Louisville, KY or shop our online store. For more information, please call 866-591-3463 to speak to a product specialist.

 
(502) 637-3232