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.

Smoked Salmon Crostini with White Wine Aioli

Beef Tenderloin topped with Scallops and Bourbon Browned Butter

Bacon Potato Rose with Spiked Herb crème

Bacon Bourbon Green Beans

Sparkling Strawberry Trifle

 Smoked Salmon Crostini with White Wine Aioli

  Yield: 2

¼ thin baguette

2 tbsp extra virgin olive oil

2 tbsp melted butter

½ cup Greek yogurt

3 tbsp cream cheese

2 tbsp fresh chopped dill

1/2 tbsp fresh lemon juice

Salt to taste

4 oz smoked salmon

Capers and fresh dill for garnish

AOILI

1/4 cup mayo

2 tablespoons sour cream

1/8 cup white wine

Mixed all Aioli ingredients together and set aside.

 Preheat oven to 400 degrees F. Slice the baguette along a diagonal into 1/4 inch slices using a serrated knife. Do not slice them thicker than 1/4 inch, or they will be difficult to bite through when toasted.

Thinly slicing a baguette. Place the slices on a cookie sheet. Stir together the melted butter and olive oil. If using unsalted butter, add a small pinch of salt to the mixture and stir to combine. If using salted butter, no need to add any additional salt. Brush the tops of the bread pieces with the oil and butter mixture.

Brushing sliced baguette with olive oil. Place the bread into the oven and let it toast for 8-10 minutes till the bottoms of the bread slices are golden brown and toasted. Flip the slices to check for doneness– they will brown more on the bottom than they will on the top. Toasted crostini on a baking sheet. While baguette slices are toasting, place 1/4 cup Greek yogurt, cream cheese, dill, and lemon juice into a bowl. Mix till ingredients are well combined. Continue to add Greek yogurt till the mixture is soft and spreadable. Add salt to taste.

. When the baguette slices have cooled, top each slice with 1 tsp of the Greek yogurt mixture. Top the Greek yogurt mixture with a slice of smoked salmon. Place another small dollop of Aioli mixture in the center of the smoked salmon slice. Top the small dollop with a couple of capers and small sprig of dill.

 Beef Tenderloin topped with Scallops and Bourbon Browned Butter

  Yield: 2

Beef Tenderloin

Scallops

2 tablespoons oil

¼ cup bourbon

4 tablespoons butter

Salt and pepper to taste

Preheat Large Skillet over medium heat, Pat scallops dry and add oil to pan. Add scallops and cook until golden brown on one side about 2 minutes. Flip and cook for 30 more seconds. Remove and add to plate. Add extra oil if needed to pan. Season steak with salt and pepper then add to pan. Cook until desired temperature. Remove from pan.  Set scallops on top of steak on a plate. Add butter to pan and allow to brown. Once browned turn heat off and add bourbon. Scrap bottom of pan and spoon brown butter over top of steak topped with scallops.

 Bacon Potato Rose with Spiked Herb creme

  Yield: 6

4 yukon gold potatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon black pepper

1 teaspoon salt

12 strips center cut bacon

fresh thyme, to serve

grated parmesan cheese, to serve

SPIKED HERB CRÈME

½ cup sour cream

2 tablespoons mayo

¼ cup liquor of choice (I like to use bourbon or red wine)

2 tablespoons of dried mixed herbs or ¼ cup fresh (parsley, rosemary, basil, thyme)

Preparation

Preheat oven to 400˚F (200˚C).

Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl.

Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.

On a cutting board, lay out two pieces of bacon overlapping each other vertically.

Line the bacon with the sliced potatoes, making sure each potato is overlapping.

Starting at one end, gently roll up the bacon, creating a potato rose.

Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.

Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes.

Top the roses with thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.

Mix all Crème ingredients together and serve.

Skillet Green Beans With Bourbon And Bacon

• 2 strips bacon diced and cooked until crispy
• ▢¼ cup medium sweet yellow oniondiced
• ▢1 clove garlic minced
• ▢1/2 pound green beans cleaned and ends trimmed
• ▢½ teaspoon black pepperfreshly ground
• ▢1/2 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 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.
8. ENJOY!

 Sparkling Strawberry Trifle

  Yield: 4

2 cups of cubed yellow cake

½ cup champagne

1 cup strawberry compote

1 cup vanilla pudding

½ cup caramel sauce

1 cup whipped cream

½ cup sliced fresh strawberries

  In a small bowl combine strawberry compote with ¼ cup champagne. Set aside. In another small bowl combine ½ cup whipped cream with 1 cup pudding.

In a water glass or any see through bowl, place a layer of cake, saving half of the cake of the middle layer. Pour 2 tablespoons of champagne over cake, drizzle half caramel sauce over cake and layer with half strawberry compote mixture, and half pudding mixture. Place a layer of strawberries and repeat order until all mixture is used leaving second half of strawberries aside. Top with remaining whipped cream, garnish with remaining strawberries and serve.

Caramel Sauce

• 1cup granulated sugar
• 1/4cup water
• 6tablespoons unsalted butter , cut into pieces
• 1/2cup heavy cream
• 1teaspoon vanilla
• pinchof salt

  Instructions

1. Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer.
2. Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.
3. (At this point, do not stir again – simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization.)
4. Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn.
5. Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)
6. Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.
7. Whisk in the vanilla and salt.
8. Set aside to cool in the pan for 10 minutes.
9. Then pour into a lidded glass jar and allow to cool completely. (It will thicken as it cools.)