- Goat Cheese Ball
- Spiced Pecans
- Blue Cheese Crostini
- Meatballs
- Cheese Ball
- Oysters Mignonette
- Crostini
- Popcorn
- Roasted Mushrooms
- Spiedini
Goat Cheese crusted with Bourbon Smoked Paprika
2 to 3 ounces of goat cheese
2 Tbsp of Bourbon Barrel Foods brand Bourbon Smoked Paprika
Form goat cheese into a ball with hands and roll in paprika
Chill before serving and garnish plate with fresh basil
Serve with warm bread or crispy crackers
Kentucky Spiced Pecans with Bourbon Vanilla Flavored Sorghum
Sheet of parchment paper
3 Tbsp Bourbon Barrel Foods brand Bourbon Vanilla Sorghum
1 Tbsp natural sugar
3/4 tsp salt
1/4 tsp (generous) freshly ground black pepper
1/8 tsp cayenne pepper
1 1/2 cups pecan pieces
Preheat oven to 325°F and line baking sheet with parchment paper or coat with non-stick spray. Combine Sorghum and next 4 ingredients in large bowl. Stir to blend. Add pecans and stir gently to coat. Transfer to baking sheet. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Place large piece of foil on work surface. Transfer pecans to foil. Working quickly, separate nuts with fork. Cool. Can be made 3 days in advance. Store in airtight container at room temperature. Make these part of a cheese tray or as a snack with cocktails.
Blue Cheese and toasted Walnut Crostinis with Kentucky Sweet Sorghum
6 to 8 oz crumbled blue cheese
2 oz walnut pieces
Bourbon Barrel Foods brand Kentucky Sweet Sorghum
1 baguette sliced into rounds
Preheat oven to 375
Mix cheese and nuts and portion onto bread rounds
Drizzle sorghum on top and toast until melted and slightly browned
Garnish with fresh herbs or fruit
Can be served warm or at room temp
Should keep 2 days in sealed container
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