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Kentuckyaki
It's back! Kentuckyaki is here in a new 12 ounce bottle.
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Fruit Galette
4-6 servings
Preheat oven to 400°
(Use half the recipe of the Galette dough - see below)
Ingredients
1 ½ to 2 cups of fresh berries or peeled fruit
3 Tablespoon of Bourbon Vanilla Sugar
1 Tablespoon of Bourbon Barrel Foods Sorghum (optional)
1 Tablespoon of cold, unsalted butter
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Smoky Paprika Compound Butter
Ingredients
1 stick of softened unsalted butter
1 heaping Tbsp Bourbon Smoked Paprika
Pinch of Bourbon Smoked Sea Salt
1 clove garlic, minced
Preparation
Blend ingredients together in a food processor or mix together by hand with a spatula.
Transfer butter to a sheet of parchment paper and roll to form a log and refrigerate.
Once the butter has hardened, slice into medalions to serve on top of grilled or
roasted meats, corn on the cob and other grilled vegetables. Keep refrigerated. |
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Smoky Red Pepper & Feta Dip
Ingredients
4 red bell peppers
¼ C extra virgin olive oil
2 garlic cloves peeled
1 Tbsp Bourbon Smoked Paprika
2 C crumbled Feta cheese
Directions
Char peppers directly over gas flame or in broiler until blackened on all sides.
Enclose in paper bag for 10 minutes. Peel, seed and quarter peppers.
Puree peppers, oil, garlic and cheese in processor. Season with salt &
pepper. Chill at least 3 hours or overnight.
Yields 3 1/2 cups. |
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