Posted in Uncategorized on Aug 26th, 2009 No Comments »
On a live webcast at 4 p.m. Tuesday, Sept. 1, Knob Creek Bourbon will offer fans a behind-the-scenes-look at how the super-premium bourbon is made and explain why it’s completely out of supply until November.
The webcast from the Knob Creek House in Clermont will kickoff Bourbon Heritage Month. During the taped portions of the webcast, [...]
Posted in Uncategorized on Jun 3rd, 2009 No Comments »
Woodford Reserve bourbon will toast the final leg of horse racing’s legendary Triple Crown with the Belmont Breeze, the official cocktail of Belmont Park and the Belmont Stakes in New York. Here are recipes from Woodford Reserve for serving at your Belmont Stakes party.
Belmont breeze
½ ounces Woodford Reserve bourbon
2 ounces lemonade
1 ounce pomegranate juice
Combine ingredients [...]
Posted in Uncategorized on Jun 3rd, 2009 No Comments »
At the first series of cooking classes at Just Us Girls, I explained how to make homemade vanilla extract. It was a hit, and I keep getting requests. Here’s how to make it.
Bourbon-vanilla extract
Take two vanilla beans and using kitchen shears, cut the bean within one inch of the top, being careful to keep the seeds [...]
Posted in Uncategorized on Dec 31st, 2008 No Comments »
Here’s how to make Kentucky champagne.
In a champagne flute, add one part of Maker’s Mark Bourbon, then add 3 parts chilled sparkling apple cider. Garnish with a maraschino cherry.
Posted in Uncategorized on Nov 11th, 2008 No Comments »
Red Lobster introduces wood-fire grilled dishes to its menu.
“This is the most comprehensive culinary and menu change in Red Lobster’s history,” Red Lobster President Kim Lopdrup said in a press release. “Wood-fire grilling introduces our guests to a whole new way to enjoy seafood.”
The new menu items, which are grilled over oak, include:
Wood-grilled lobster, shrimp [...]
Posted in Uncategorized on Oct 23rd, 2008 No Comments »
A few weeks ago, Herald-Leader designer Brian Simms introduced the newsroom to chocolate-covered bacon. He was inspired by a Food Network show and made a batch to share with his co-workers.
It appears chocolate-dipped bacon is a tremendous hit around the country and now the latest bacon craze is to make bourbon taste like bacon.
A [...]
Posted in Uncategorized on Apr 14th, 2008 No Comments »
With the addition of a little bourbon, sorghum has leapt from a farm table staple to a gourmet condiment.
Bourbon Barrel Foods of Louisville has added sorghum to its line-up of bourbon barrel-aged Worcestershire sauce and soy sauce. In addition to the classic sweet sorghum, the line includes two specialty flavors, blueberry and bourbon vanilla. Sorghum [...]
