Bourbon Entertaining Made Easy By Experts

Inspired by the amazing win of Strike Rich, the second biggest upset in the Kentucky Derby’s history, I decided to delve into Kentucky food history by reading and cooking from a new book on the subject, it’s title compelling asking Which Fork Do I use with My Bourbon?: Setting the Table for Tastings, Food Pairings, Dinners, and Cocktail Parties from University Press of Kentucky.

Wondering what fork to use when serving bourbon isn’t a question we commonly ask, but authors Peggy Noe Stevens and Susan Reigler are entertainment and bourbon experts who travel frequently conducting seminars and tastings. The impetus for their book stems from being constantly asked how to go about hosting the perfect cocktail or dinner party starting from table setting to pairing the best foods and bourbons.

Their bourbon credentials are impeccable. Stevens is an inductee into the Bourbon Hall of Fame, the first female master bourbon taster, founder of the Bourbon Women Association, and one of the originators of the Kentucky Bourbon Trails. Reigler is the author of several bourbon and travel books including Kentucky Bourbon Country: The Essential Travel Guide and The Kentucky Bourbon Cocktail Book, a former restaurant critic and beverage columnist, and past president of the Bourbon Women Association as well as a certified bourbon steward.

Now Stevens and Reigler are the type of Kentucky women who if they were going to tailgate at the Kentucky Derby wouldn’t bring a cooler filled will take-out from the deli counter of the local grocery store to be served on  paper plates and eaten with plastic dinnerware. This type of Kentucky woman brings great grandmother’s silver serving dishes and great great Aunt Mabel’s fine China. And, of course, the food would be equally well turned out though not necessarily fussy or hard to make.

Despite the elegance of it all, Stevens and Reigler don’t want anyone “to work their fingers to the bone planning and executing.”

Susan Reigler

Peggy Noe Stevens

After all, they say, “the best form of bourbon etiquette is simple to make people feel comfortable.”

The following recipes are from Which Fork Do I Use With My Bourbon.

Dark and Bloody Mary:

  • 1 teaspoon salt, pepper, paprika mix
  • 2 ounces bourbon
  • 2 large lemon wedges
  • 1 tablespoon Worcestershire sauce
  • 1 can (6 ounces) tomato juice

To prepare the seasoning mix, combine in a mortar (or spice grinder) one part each smoked sea salt, smoked black pepper, and smoked paprika (the authors suggest these should all come from Bourbon Barrel Foods– bourbonbarrelfoods.com). Finely crush with a pestle and shake together in a jar.

To a pint glass or a large mason jar filled with ice, add the bourbon, squeeze and drop in the lemon wedges, and add 1teaspoon of the seasoning mix and the Worcestershire sauce. Shake. Add more ice and the tomato juice. Shake again.

Garnish with a long straw and baby corn, large pitted black olive, and cherry pepper, all on a stick.

Wabbit

Combine all the cocktail ingredients in a shaker. Shake on ice and double-strain into a coupe glass. Garnish with a sage leaf.

Date Syrup

Macerate 1 pint of dates with rich syrup (1 pound of “sugar in the raw” and ½ pound of water, heated and stirred until the sugar dissolves).

Susan’s Tuna Spread:

Author Susan Reigler came across this recipe forty years ago in a small spiral-bound  book of recipes by James Beard that was included with her purchase of a Cuisinart food processor. She always gets raves when she serves it. Spicy and tangy, this is not your bachelor uncle’s bland tuna fish salad.

  • 2 5-ounce cans albacore tuna packed in water, drained
  • cup mayonnaise
  • ¼ cup tightly packed fresh parsley sprigs
  • Juice of 1 lemon
  • 1½ tablespoons coarsely ground black pepper

Combine all the ingredients in a food processor and blend briefly.

Bourbon Pineapple Poundcake:

  • 1 cup brown sugar
  • ¼ cup bourbon
  • 1 to 2 fresh pineapples, quartered and sliced
  • in thick strips
  • 1 pound cake

Preheat the oven to 175 degrees. Mix the brown sugar and bourbon until it forms a thin paste. Lay the pineapple strips side by side in a baking dish.

Brush the brown sugar mixture thickly on the pineapple strips. Put the dish in the oven and allow the mixture to melt over the pineapple until warm.

Lay the pineapple strips over slices of pound cake and ladle any extra juice over each slice. Serve immediately.

Woodford Reserve Chocolate Bread Pudding:

  • 12 cups stale French bread, diced in 1-inch cubes
  • 1 quart whole milk
  • 3 eggs, beaten
  • 1¾ cups sugar
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 6 ounces dark or bittersweet chocolate, chopped in large chunks
  • 3 tablespoons unsalted butter, melted

Place the bread cubes in a large bowl and toss with the milk until the

bread is moistened. Soak for at least 1 hour.

Preheat the oven to 350 degrees. Whisk together the eggs, sugar,

vanilla, and cinnamon and pour over the bread-milk mixture. Fold

together until well mixed.

Fold in the chocolate chunks and mix until evenly distributed. Pour

into a greased, deep 13- by 9-inch pan. Drizzle the melted butter over

the batter and cover with foil.

Bake for 30 minutes covered and then for another 10 to 15 minutes

uncovered, until the pudding is set and firm in the middle and golden

brown on top. Serve warm with Bourbon Butter Sauce.

Bourbon Butter Sauce

Melt the butter in a heavy-bottomed saucepan over medium heat.

Whisk in the sugar and bourbon and bring to a simmer. Crack the eggs

in a large bowl and whisk until blended. Add a little warm bourbon

mixture to the eggs and whisk. Continue to add the bourbon mixture

a little at a time until the eggs have been tempered. Pour all the liquid

back into the pan and return it to medium heat. Bring to a light simmer

and cook for several minutes, until thickened. Keep warm and serve over bread pudding.

Photography by Pam Spaulding.

3 Great Ingredients: Burgoo, Barbecue and Bourbon The Kentucky Trinity

Burgoo, barbecue and bourbon, historically acknowledged as the trinity of good taste in Kentucky, have traditional roots going back to the days of Daniel Boone. W.A. Schmid, a chef and food historian, delves deep into the cultural heritage of these foods in his book, Burgoo, Barbecue, and Bourbon: A Kentucky Culinary Trinity (University Press of Kentucky 2021).

Known as “the gumbo of the Bluegrass,” burgoo is a meat stew consisting of a variety of meats that were often smoked as that’s one of the ways they preserved food back then. The list of ingredients included at least one “bird of the air” and at least one “beast of the field.” The latter could include squirrel, ground hog, lamb, pork jowl, and rabbit. Added to that were whatever vegetables (think corn, tomatoes, turnips, potatoes, carrots, onions, okra, and lima beans) were either in season or still stored and edible in the larder. Sometimes oysters, oatmeal and/or pearl barley were thrown in as well. Schmid also includes, among his many burgoo recipes, one that feeds 10,000 which calls for a ton and a half of beef (I’m not including it but if you’re expecting a huge crowd over email me and I’ll send it) and another that makes 1200 gallons.

“Often you’ll find this dish paired with one of the Commonwealth’s other favorite exports, bourbon, and the state’s distinctive barbecue,” writes Schmid, who immersed himself in archives of early cookbooks.

He takes us back to the days of Daniel Boone, uncovering forgotten recipes of regional dishes and such lost recipes as Mush Biscuits and Half Moon Fried Pies. There are numerous recipes for burgoo starting from early pioneer days, each unique depending on the region, food tastes, and what ingredients were easily sourced. Burgoo was an early community dish with people coming together to prepare it in vast amounts for celebrations.

Women would gather for peeling parties which meant endlessly peeling and dicing vegetables while men would stir the ingredients as they simmered in the huge pots throughout the night, most likely with sips of bourbon to keep them enthused about the task. Whether women got to sip bourbon too, we can only hope so. But in an age where water wasn’t safe to drink and even children were given wine, cider, small beer, and the dregs of their parents sweetened spirits to drink, I’m guessing so.

As for the name burgoo, well, no one, not even Schmid is sure where it comes from.

“It may have described an oatmeal porridge that was served to English sailors in the mid-1700s, or it may have come from the small town of Bergoo, West Virginia,” Schmid hypothesized. The word might also be a slur of bird stew or perhaps bulger; it could also be a mispronunciation of barbecue, ragout, or an amalgam of the lot. If the oatmeal story is true, burgoo continued as a military staple as it became a hearty stew for soldiers who could travel light and hunt and gather ingredients ‘from wild things in the woods’ once they stopped moving for the day—so they did not have to move the supplies from one location to another.”

Of course, a hearty burgoo demands a great bourbon drink and Schmid offers quite a few of those as well. One name I’m particularly taken with is called Kentucky Fog, presumably because over-consumption left one in a fog. Other great names for bourbon drinks mentioned in the book are Moon Glow, Bourbaree, and the Hot Tom and Jerry.

The following recipes are from Burgoo, Barbecue, and Bourbon.

Kentucky Fog

12 servings

  • 1 quart Kentucky bourbon
  • 1 quart strong coffee
  • 1 quart vanilla ice cream

Combine the ingredients in a punch bowl and serve.

Moon Glow

  • Crushed ice
  • 1½ ounces bourbon
  • 2 ounces cranberry juice
  • 2 ounces orange juice
  • 2 teaspoons maraschino cherry juice

Pack a tall glass with crushed ice. Add the cranberry juice and the orange juice. Add the maraschino cherry juice. Then add the bourbon. Stir well with a bar spoon and garnish with 2 maraschino cherries and a straw.

Burgoo

This recipe is used at Keeneland, the famous racetrack in Lexington, Kentucky and dates back to 1939.

  • Oil
  • 3 pounds stew meat
  • 1 teaspoon ground thyme
  • 1 teaspoon sage
  • 1 teaspoon oregano
  • 1 teaspoon garlic, minced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1 cup onion, diced
  • 12-ounce can diced tomatoes in juice
  • 2 16-ounce cans mixed vegetables
  • 7-ounce can tomato purée
  • 2 pounds fresh okra, sliced
  • 1 tablespoon beef base
  • 1 teaspoon Worcestershire sauce
  • 1 cup sherry
  • 3 pounds potatoes, peeled and diced
  • Cornstarch

Heat the oil in a large Dutch oven. Brown the stew meat with the herbs and garlic. Add the remaining ingredients, except the cornstarch, and cover with water. Bring to a boil, reduce heat, and simmer for at least 3 hours. Adjust seasonings to taste and thicken with cornstarch.

Spoonbread with Bourbon

  • 6 servings
  • 2 cups water, boiling
  • 1 cup cornmeal
  • ½ teaspoon salt
  • 2 teaspoons sugar
  • 3 egg yolks, beaten
  • 3 egg whites, stiffly beaten
  • 1 cup buttermilk
  • 4 tablespoons butter
  • ½ teaspoon baking soda
  • 2 tablespoons lard
  • 1 tablespoon bourbon

Preheat oven to 325 degrees F.

Boil the water; add the lard and butter; to this mixture add

the cornmeal, egg yolks, and baking soda. Stir in the buttermilk and stiffly beaten egg whites. Add the bourbon and pour into a buttered casserole dish. Bake for 35 minutes.

Original Kentucky Whiskey Cake

15–20 servings

  • 5 cups flour, sifted
  • 1 pound sugar
  • 1 cup brown sugar
  • ¾ pound butter
  • 6 eggs, separated and beaten
  • 1 pint Kentucky bourbon
  • 1 pound candied cherries, cut in pieces
  • 2 teaspoons nutmeg
  • 1 teaspoon baking powder
  • 1 pound shelled pecans
  • ½ pound golden raisins, halved, or ½ pound dates, chopped

Soak cherries and raisins in bourbon overnight.

Preheat oven to 250–275 degrees F.

Cream the butter and sugars until fluffy. Add the egg yolks

and beat well. To the butter and egg mixture, add the soaked fruit and the remaining liquid alternately with the flour. Reserve a small amount of flour for the nuts. Add the nutmeg and baking powder. Fold in the beaten egg whites. Add the lightly floured pecans last. Bake in a large, greased tube pan that has been lined with 3 layers of greased brown paper. Bake for 3–4 hours. Watch baking time carefully.

Store any leftovers in an airtight container in the refrigerator.

Richard Hougen was the manager of the Boone Tavern Hotel of Berea College and the author of several cookbooks, including Look No Further: A Cookbook of Favorite Recipes from Boone Tavern Hotel(Berea College, Kentucky), Hougen includes the recipe for Boone Tavern Cornsticks. He notes at the bottom of the recipe, adapted here, how important it is to “heat well-greased cornstick pan to smoking hot on top of the stove before pouring in your batter.

Boone Tavern Hotel Cornsticks

  • 2 cups white cornmeal
  • ½ cup flour
  • 2 eggs, well beaten
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups buttermilk
  • ½ teaspoon salt
  • 4 tablespoons lard, melted

Preheat oven to 450–500 degrees F.

Sift the flour, cornmeal, salt, and baking powder together.

Mix the baking soda with the buttermilk, and then add to the dry ingredients; beat well. Add the eggs and beat. Add the lard. Mix well. Pour the batter into very hot well-greased cornstick pans on

top of stove, filling the pans to level.

Place pans on the lower shelf of the oven and bake for 8 minutes. Move the pans to the upper shelf and bake for an additional 5–10 minutes.

Straight Bourbon: Distilling the Industry’s Heritage

“Bourbon is a legacy of blue grass, water and Kentucky limestone,” Carol Peachee tells me when I ask what makes Kentucky bourbon so prized.

Limestone? Water? Bluegrass? What’s that have to do with fine bourbon?

Turns out it’s quite simple. According to Peachee, the limestone filters the iron out of the water as it flows through the rock, producing a sweet-tasting mineral water perfect for making the greatest tasting liquor. Limestone, with its heavy calcium deposits, also is credited with the lush blue grass the state’s prize-winning horses gaze upon — making their bones strong.

It’s been a long time since I took geology in college, but I do like the taste of good bourbon and the sight of stately horses grazing in beautiful pastures and the more I can learn about it all, the better. Which is why I love Peachee’s entrancing photographs.

Carol Peachee

I first met Peachee, an award-winning professional photographer, when she was autographing copies of her latest book, Straight Bourbon: Distilling the Industry’s Heritage (Indiana University Press 2017; $28). Creating beauty as well as a sense of yearning, her books, including The Birth of Bourbon: A Photographic Tour of Early Distilleries, take us on a wanderlust journey of lost distilleries and those now re-emerging from the wreckage of Prohibition. At one time, Kentucky had over two hundred commercial distilleries, but only sixty-one reopened after the repeal of Prohibition in 1933. Now, as Kentucky bourbon becomes a driving force throughout the world, once barely remembered and long closed distilleries are being restored and revamped and are opening again for business.

Using a photographic technique known as high-dynamic-range imaging ― a process that produces rich saturation, intensely clarified details, and a full spectrum of light ― Peachee hauntingly showcases the vibrancy still lingering in artifacts such as antique tools, worn cypress fermenting tubs, ornate copper stills some turning slightly green with oxidation and age, gears and levers —things we would never typically think of as lovely and compelling.

Traveling with the Book

Keeping copies of her books in my car when I travel to Kentucky, I love visiting some of the places and sites she’s photographed.

Her passion for bourbon may also have come about, in part, because she lives in Lexington, Kentucky which is rich in the history of bourbon making (and, we should say, sipping).

To get a taste of how bourbon connects to the land, when in Lexington, Peachee suggests a stop at the Barrel House Distilling Co. including the Elkhorn Tavern located in the old James B. Pepper barrel plant. It’s part of Lexington’s happening Distillery District. But fine bourbon doesn’t just stop in Lexington.

“There are so many bourbon distilleries now,” she says, noting that the heritage of good bourbon making is more than the equipment and the water.

“The cultural heritage of distilling also lays in the human culture,” she writes in the Acknowledgements section of her latest book, “the people who learned the crafts of milling, copper welding and design, barrel making and warehouse construction and then passed them on through the generations down to today’s workers and owners.”

And now Peachee has passed them down to us so we can fully appreciate the art of distilling

Town Branch Bourbon Bramble

  • 2oz Bourbon
  • 3/4oz Fresh squeeze lemons
  • 3/4oz Simple syrup
  • 5 Fresh blackberries muddled

Shake with ice, strain and pour over fresh ice in rock glass with blackberry garnish.

Town Branch Bourbon Mint Julep

  • 2 oz Bourbon
  • 8 mint leaves
  • 1/4oz simple syrup
  • Dash of bitters

Muddle ingredients.

Add crushed ice with mint garnish and straw.

The above recipes are courtesy of the Lexington Brewing & Distilling Company.

Mark Your Calendars for Bourbon Heritage Month

When it comes to bourbon, it’s never too early to start making plans. So even though we have to wait until September, mark your calendars for celebrating Bourbon Heritage Month in Paducah, Kentucky. Paducah, a river town with rich past, is a UNESCO Creative City. And when it comes to bourbon, that creativity is on display at several of the city’s restaurants.


Barrel & Bond

Barrel and Bond is a bourbon-centric bar in Historic Downtown Paducah, recently named one of the Best Bars in Bourbon Country according to Bourbon Review. The new bourbon and cocktail bar features one of largest selections in the United States, boasting more than 1,400 Bourbons and American whiskeys. Expertly curated cocktails and charcuterie boards offer a perfectly paired introduction to Kentucky food and drink. Take the bourbon experience to the next level by attending a meeting of the Paducah Bourbon Society.

Freight House

Freight House, a farm-to-table restaurant in Paducah, serves up traditional Southern flavors, paired with locally sourced meats and garden-fresh fare. Freight House Paducah features a full bar and with a staggering selection of bourbons, as well as a seasonal rotation of cocktails and craft beer. Named one of America’s Best Bourbon Bars by The Bourbon Review and Buffalo Trace.

“Buck 50” at The FoxBriar Cocktail Bar

This cocktail, which has been a year in the making, is inspired by the Kentucky Buck cocktail. FoxBriar takes this ginger beer-based cocktail and combines it with the ratios of a French 75 to create something new and special.

While you’re waiting, here are some recipes to make.

The following recipes are courtesy of the Freight House in Paducah.

Freight House Fried Chicken

marinade

  • 1 pt buttermilk
  • 1/4 c hot sauce
  • 1 T granulated garlic
  • 1 T granulated onion
  • 1 T granulated salt

breader

  • 4 c flour
  • 2 T smoked paprika
  • 2 T salt
  • 1 T cayenne pepper

for the marinade

  1. mix ingredients together, then add chicken to marinate. marinate for about 4 hours.

to fry chicken

  1. mix all breader ingredients into a bowl.
  2. remove chicken from marinade and shake of extra liquid. dredge pieces one by one, shaking excess. make sure to coat chicken well.
  3. let rest at room temperature for 10 min while you heat your oil.
  4. heat oil on stove top to 360 degrees.
  5. slowly lower chicken into oil and fry for about 5-8 minutes (depending on thickness. longer if you have a chicken that has the bone in it) to reach a temp of 160-165f. breading will have a golden brown color.
  6. season with salt.

Champagne Chess Pie

ingredients

  • 1 9 in pie crust (rolled, crimped, and chilled in refrigerator)
  • 2 1/4 c sugar
  • 1/2 t kosher salt
  • 1 1/3 T yellow corn meal
  • 4 1/2 eggs beaten well
  • 1 1/2 T champagne reduction (see below)
  • 1/2 T white wine vinegar
  • 1 1/2 t vanilla extract
  • 6 oz melted butter

Instructions

Preheat your oven to 325 F. combine the sugar, salt, and cornmeal in a medium size bowl and mix. add your eggs, champagne, vinegar, and vanilla and whisk to combine. add the butter and whisk again. make sure everything is well mixed with no lumps. it should be kind of thick.

Pour the mixture into your pie crust.

Bake the pie for 55-60 minutes on the bottom rack of your oven. the pie should have golden brown crust and be pretty firm when done cooking. You only want a little jiggle when you give it a wiggle.

Let it cool for at least 4 hours before serving. it can be cooked the day before and kept in the fridge. bring to room temperature before serving.

For champagne reduction: reduce 1 bottle (25.4 oz) of champagne to 3/4 cup. will hold in the fridge for months.

Freight House Deviled Eggs

1 dozen eggs

hard boil, chill, and split eggs in half (we cut ’em horizontally). remove yolks and set aside.

ingredients

  • 3 e yolks
  • 2 T salt
  • 1 t granulated onion
  • 1/4 c caramelized onion should be dark
  • 4 T red wine vinegar
  • 1 c vegetable oil
  • 1/4 c sour cream

instructions

  1. add all ingredients but the veg oil and sour cream to food processor.
  2. process for about 1 minute.
  3. slowly add oil. taste for seasoning. the base will be highly seasoned.
  4. add the egg yolk and process until smooth.
  5. add the sour cream and pulse to incorporate.
  6. pipe into egg whites. garnish with caramelized onions.