Bourbon Class

Roasted sweet bourbon glazed pork

Butternut squash ravioli

Skillet bourbon green beans

Bourbon Chocolate Pecan Bread Pudding

Spiced pork with Bourbon reduction

  yield: 2

¼ cup bourbon or brandy

2 tablespoons brown sugar

2 tablespoon soy sauce

1 ½ tablespoon apple cider vinegar

1 teaspoon minced garlic

Pepper to taste

Pork:

¼ teaspoon chili powder

Pinch ground cinnamon

Pinch ground all spice

¼ teaspoon garlic powder

1/8 teaspoon onion powder

¼ teaspoon paprika

Pinch cayenne

½ pound pork tenderloin trimmed

Salt and pepper to taste

Perheat oven to 350

To prepare sauce combine bourbon, brown sugar, soy sauce, apple cider vinegar, and garlic in a saucepot. Bring to a bowl and reduce by half. About 11 minutes, set aside.

Combine all the spices for the pork in a small bowl and coat the outside of the pork loin with spice rub. Bake in preheated oven for 30-40 minute or until temp reaches 155F

Cut into 6 slices and serve sauce over it.

Fresh Pasta Dough

Yeild: 2 servings

1 ¼ cups all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

  Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.

  In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

  Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

  Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

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Roasted butternut squash ravioli with mushroom whiskey sage cream sauce

yield 2:

1 fresh pasta dough recipe

1/2 cup roasted butternut squash

1/4 cup ricotta

2oz mascarpone cheese

Salt and pepper to taste

4 tablespoon butter

1/2 cup mushrooms sliced or diced

2 garlic cloves, minced

1 cup heavy cream

1/4 cup whiskey

1/2 cup parmesan

4 sage leaves, chopped

Salt and pepper to taste

White truffle oil for drizzling

Prepare pasta dough and roll out into 4 sheets. In a small bowl smash butternut squash, then stir in both cheeses, adjust seasoning with salt and pepper. Fill into a piping bag or use a spoon. Over 2 sheets of pasta in the center squeeze or dollop the butternut squash filling all the way down the sheet of pasta leaving 2 inches between each of the dollops of filling. Brush pasta lightly with water and lay the other two pieces of pasta dough over the filling mixture. Cut out squares or use a cookie cutter to cut out circles.

In a saucepan or skillet, melt butter over medium heat, add mushrooms and cook for 3 minutes, add garlic and once fragrant add heavy cream and whiskey. Stir in cheese and continue to stir until smooth. Turn heat off, add sage and season with salt and pepper.

Drop ravioli into boiling water, once they float remove from water and place directly into sauce. Stir, and serve with truffle oil.

Skillet Green Beans with Bourbon and Bacon

• 4 strips bacon diced and cooked until crispy
• ▢1 medium sweet yellow onion diced
• ▢1 clove garlic minced
• ▢1 pound green beans cleaned and ends trimmed
• ▢½ teaspoon black pepper
• ▢1 teaspoon kosher salt
• ▢1/8 teaspoon red pepper flakes or to taste
• ▢¼ cup water
• ▢3 tablespoons bourbon
• ▢3 tablespoons dark brown sugar

Instructions

1. Cut bacon into ½” pieces, then place in 12-inch skillet and cook until crisp, but not burned. Remove from bacon grease (save grease) and set aside bacon to use as garnish.
2. Add onion to bacon grease and sauté until onion is translucent. Add minced garlic, and cook just until garlic blooms (softens and releases it’s oil) approximately 15-30 seconds.
3. Add green beans, pepper, salt and red pepper flakes then cook until the beans begin to show brown spots, 6-8 minutes over medium heat.
4. Add water, cover and cook 2 minutes. Beans should still be bright green and crisp.
5. Add bourbon and brown sugar and cook 4-5 minutes, uncovered, until beans are barely crisp. Stir often.
6. Taste the beans and add salt, if needed.
7. Sprinkle beans with crisped bacon and serve.

Bread Pudding with Bourbon Caramel Sauce

½ Cup Raisins

¼ Cup Bourbon

4 Cups Stale French Bread

2 Cups Heavy Cream

¾ Cup Sugar

1t Cinnamon

2 Large Eggs

1 T Vanilla

½ cup chocolate chips

1. In small bowl combine raisins and bourbon, let stand at least 30 minutes preferably overnight.
2. In large bowl combine bread cubes and cream. Set aside.
3. Preheat oven 350. In bowl whisk together sugar, cinnamon, eggs, vanilla and raisins with their liquid.  Add this mixture to the bread mixture and fold together. Mix in chocolate.
4. Place 1 ½ t butter in individual ramekins, put in oven to melt. Scoop bread mixture into them and bake until pudding is firm and knife inserted into the center comes out clean.  Approximately 30 minutes.
5. Serve warm with scoop of ice cream and the bourbon caramel sauce.

Bourbon Sauce

½ Cup Sugar

1 large Egg

1 Stick of Butter

¼ Cup of Bourbon

1. In small bowl set over simmering water, whisk the sugar and egg together until warm to the touch and beginning to fluff up. Whisk in the melted butter; whisk in the bourbon.
2. Pour the sauce over each serving.