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Myron’s Pours on the Bourbon Thursday


Myron's pairs bourbon and food.

Myron’s Prime Steakhouse, 10003 N.W. Military Hwy., is hosting a bourbon dinner at 7 p.m. Thursday with Adam Harris, distillery specialist with Beam Global Spirits, as the special guest.

Try bourbon mixed in several cocktails and paired with a multi-course meal.

First up is Kentucky-style egg rolls of pulled pork with an Occidental Express made with Maker’s Mark, followed by salt-roasted jumbo prawns alongside a Blackberry Julep made with Basil Hayden. Sous vide of bourbon-glazed beef tenderloin and Ginger’s Perfect Peach made with Knob Creek will be served before a dessert of Lemon-Bourbon Cake and a Bakershake made with Baker’s.

The price is $69.95 plus tax and tip. Call (210) 493-3031 for reservations.

 

 

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Giving Holiday Spirits This Year? Get a Personalized Label


It’s easy to give a bottle of your favorite spirits for Christmas. This year, you can go a step further and get a personalized label for a bottle of Knob Creek. Both the label and the quality of the Knob Creek will say something extra.

This year, Knob Creek teamed up with celebrity chef Michael Symon to create the limited-edition holiday label.

Not only did Symon design the label, but he also created an exclusive Knob Creek Bourbon holiday recipe that will be sent to each person who orders his signature label.

Ordering a personalized label is free. The only thing is, the label must be ordered by Thursday, Dec. 6, in order to ensure people receive it in time for the holidays.

To order:

  • Go to Facebook.com/KnobCree
  • Enter your personal message and Knob Creek will mail you your customized label.
  • One it arrives, apply the label to any bottle of Knob Creek, including any of the bourbons or rye, and it’s ready for gifting.

You must be 21 to place an order.

 

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Kentucky Bourbon Pecan Pumpkin Pie


Pumpkin pie is a fall favorite with many. This version adds the crunch of pecan and a flaming presentation.

Kentucky Bourbon Pecan Pumpkin Pie

Pie:
3 eggs, slightly beaten
16 ounces canned pumpkin
3/4 cup dark brown sugar
1 1/2 cups half-and-half
3 tablespoons bourbon
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 (9-inch) pie crust, unbaked

Topping:
2 tablespoons butter
1/4 cup dark brown sugar
1/4 cup bourbon, divided use
1 cup pecan halves

Preheat the oven to 425 degrees.

To make the pie: Combine the eggs, pumpkin, brown sugar, half-and-half, bourbon, cinnamon, ginger and salt, and mix well. Pour the pumpkin mixture into the pie crust and bake for 10 minutes. Reduce the heat to 350 degrees and allow the pie to continue baking for 45 more minutes or until the filling is set in the middle. Remove the pie from the oven and let it cool.

To make the topping: Combine the butter and brown sugar in a saucepan; stir and cook over medium heat until the butter melts, the sugar dissolves, and the two ingredients are mixed. Add 2 tablespoons of the bourbon and the pecans, and coat the pecans with the sugar. Szpoon the pecan mixture over the pie.

Before serving the pie, place the other 2 tablespoons of bourbon in a saucepan and gently heat until the fumes are ready to ignite. Carefully ignite the bourbon with a match and pour it over the pie. When the flames die down, the pie is ready to serve.

Makes 6-8 servings.

From Southern Living 1987 Annual Recipes/”The Kentucky Bourbon Cookbook” by Albert W.A. Schmid

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Hot Buttered Kentucky Bourbon Oatmeal


“Another classic breakfast for cold mornings is oatmeal,” writes Albert W.A. Schmid in “The Kentucky Bourbon Cookbook” (The University of Kentucky Press, $24.95). “Although oatmeal is noted as a cholesterol-lowering food, the butter and cream in this recipe negate any gains you might see by eating the oatmeal. Instead of cream and butter, you can substitute skim milk if you are on a heart-healthy diet.”

If you want a non-alcoholic version, try vanilla or almond extract.

Hot Buttered Kentucky Bourbon Oatmeal

1 bowl hot cooked oatmeal
1 tablespoon butter
1 tablespoon brown sugar
1 tablespoon bourbon
Cream, to taste
Salt, to taste

Stir into the oatmeal, the butter, brown sugar and bourbon. Add the cream, salt and more brown sugar, to taste.

Note: This recipe will work best if the oatmeal has been cooked a little longer than usual to develop a nutty, thick oatmeal.

Makes 1 serving.

From “The Kentucky Bourbon Cookbook” by Albert W.A. Schmid

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Kentucky Bourbon Acorn Squash


Add a touch of sweetness to acorn squash and taste this fall staple in anew.

Kentucky Bourbon Acorn Squash

2 acorn squashes, cut in half
Salt, to taste
6 tablespoons bourbon
6 tablespoons brown sugar
3 tablespoons butter
1 1/2 teaspoons cinnamon

Preheat the oven to 350 degrees. Remove the seeds from the squash halves and discard the seeds. Sprinkle the squashes with salt to taste. Place in each vanity 1/2 tablespoon of the butter and 1 tablespoon of the brown sugar. Bake the halves for 30 minutes.

Remove the squashes from the oven; place 1 tablespoon of bourbon in each half and dust with the cinnamon. Cover with foil and return to oven for another 30 minutes.

Makes 6 servings.

From “The Kentucky Bourbon Cookbook” by Albert W.A. Schmid

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Woodford Pudding


Woodford Pudding uses bourbon.

The Woodford of the name refers to Woodford County, Ky., not Woodford Reserve, a bourbon made in that county.

Woodford Pudding

Pudding:
1/2 cup butter, softened
1 cup sugar
3 egg yolks
1 1/2 cup blackberry jam
1 cup flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup milk
3 egg whites, well beaten

Pudding sauce:
4 tablespoons butter, softened
1/2 cup sugar
1 egg, well beaten
1/4 cup bourbon

To make the pudding: Butter 6 (8-ounce) pudding molds or ramekins and preheat the oven to 375 degrees. Using an electric mixer, cream the 1/2 cup butter and sugar together. Mix in the egg yolks and jam. Sift the flour with the baking powder, cinnamon, nutmeg and cloves. Add to the flour mixture alternate amounts of the milk and the butter mixture, mixing after each addition. Folk in the egg whites. Pour the pudding into the buttered molds and bake until set, about 30 to 45 minutes.

To make the pudding sauce: Cream the butter with the sugar. Add the egg. Heat in a double broiler and stir until the mixture thickens (do not boil). Add the bourbon and mix; serve with the hot pudding.

Makes 8 servings.

From “The Kentucky Bourbon Cookbook” by Albert W.A. Schmid

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Bourbon — It’s Not Just for Sipping Anymore


If you’ve ever wondered what you pay Congress for, then rest assured that one item was to name bourbon America’s official native spirit.

Not only that, but the elixir has to be made in the U.S.A. in order to bear the name bourbon The rules that govern its production are strict, too, which Albert W.A. Schmid spells out in the introduction to his collection, “The Kentucky Bourbon Cookbook” (The University Press of Kentucky, $24.95):

  • “Bourbon must be made from at least 51 percent corn mixed with barley and with rye or wheat or both. Many times bourbon has an even higher percentage of corn, but it never exceeds 79 percent of the mash. (When the percentage of mash reaches 80 percent, the beverage becomes corn whiskey.)
  • “Bourbon must be aged for at least two years in charred new oak barrels. If it is aged less than four years, a statement of age must be placed on the label.
  • “Only pure water may be added to bourbon.
  • “Bourbon must not exceed 160 proof off the still or 125 proof going into the barrel.”

What all this means is that the standards for bourbon are high, and that’s probably why so many top producers, such as Woodford Reserve, Maker’s Mark, and Booker’s, command top dollar for their bottlings. Tradition has been that bourbon comes from Kentucky, but a number of distillers have sprung up elsewhere in recent years. Garrison Brothers Distillery in the Hill Country town of Hye is set to release Texas’ first small batch bourbon today.

But bourbon isn’t just for sipping or stirring into a mint julep. As Schmid shows in his collection, it can be a perfect ingredient in food, whether you’re cooking Pork Kebabs with Mustard-Bourbon Glaze or Wilted Spinach Salad with bourbon in the Hot Sweet and Sour Orange Dressing.

Schmid, a culinary professor with Sullivan University in Kentucky, has organized his book by the seasons, so that each section features ingredients that you’re more likely to find fresh and at fullest flavor. That said, I think you can enjoy Seared Scallops with Bourbon Vanilla Beurre Blanc or Bourbon Baked Ham at any time of year. He’s also gotten a fellow Kentucky native, Dean Fearing, now of Dallas, to provide the foreword.

When you cook with bourbon, recipes invariably edge toward a sweet side. That said, I still wanted to make just about every recipe I read, including Kentucky Bourbon Acorn Squash, Kentucky Bourbon Pecan Pumpkin Pie and Woodford Pudding, which gets its name from a county in Kentucky, not Woodford Reserve.

Schmid offers a series of cocktails, including the New Orleans favorite, Bourbon Milk Punch, but I found myself more drawn to more original ideas, such as Hot Buttered Kentucky Bourbon Oatmeal, a perfect holiday breakfast treat, and hot dogs topped with a sauce made from Tabasco, Worcestershire sauce and, of course, bourbon. There’s even a version of that Kentucky stew, burgoo, which mixes pork, veal, beef, lamb and chicken with vegetables to create a real warmer. (The bourbon’s in the sauce, of course, but where’s the squirrel meat?)

But whether you’re interested in tradition or temptation, “The Kentucky Bourbon Cookbook” is a heady cocktail that’s sure to please.

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Texas’ First Bourbon Debuts


Texas’ first bourbon was released Nov. 3.

Garrison Brothers’ Texas Straight Bourbon Whiskey comes from the Hill Country where it was distilled and barreled in 2008.

The distillery, located in the town of Hye, is offering an initial release of 1,800 bottles to liquor stores in Blanco and Gillespie counties. Each custom 750-milliliter bottle is hand-numbered and signed by the distiller. It also features a seal dipped in wax.

“We are extremely proud of this bourbon,” proprietor and distiller Dan Garrison says. “It has reached perfection. We’re so confident of its quality, taste and character, we’ll put it up against any Kentucky or Tennessee bourbon in blind taste tests.”

In the past three years that they’ve been creating their bourbon, Garrison and his staff have been producing a sweet mash of organic Texas corn, wheat and barley, which they distill from a small antique copper pot-still that they’ve nicknamed the Copper Cowgirl.

Barrels of bourbon aging at Garrison Brothers Distillery.

Just 125 barrels were placed in barns for maturation in 2008. Thirty-five of these barrels reached their second birthdays this summer and were hand-selected by the proprietor for this release. More than 900 barrels are currently aging in custom-built barns on Garrison’s ranch in Hye.

Garrison follows the rules on what makes a whiskey a bourbon, including aging the spirit in new American oak barrels for a minimum of two years. (For a list of the other rules, click here.)

Once barreled, the bourbon ages and soaks up the sweet sugars that American oak barrels produce. Let the bourbon breathe a little after pouring and “you’ll discover a complex nose of butterscotch, nutmeg, caramel, molasses and chocolate,” Garrison says.

The suggested retail price is $69.95.

The small distillery is open for tours. For more on Garrison Brothers Distillery, visit www.garrisonbros.com.

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