From the Woodford Reserve kitchen

Hearty and savory appetizers–or you can make the filling and sauce and pile it all in split French rolls for a delicious lunch for four.

Makes 3 dozen steak bites

• 1 cup Woodford Reserve bourbon

• 2 pounds filet mignon

• Salt and freshly ground pepper to taste

• 2 tablespoons olive oil

• 2 tablespoons butter

• 1 large white onion, sliced

• 1 large red onion, sliced

• 1 baguette French bread, cut into 1/4 to 1/2 inch slices

• 1/2 cup crumbled blue cheese

• 1/2 cup sour cream

• 1 bunch flat-leaf parsley, trimmed

• 3/4 cup grape tomatoes, cut into halves or quarters

 

Pour the bourbon over the filet in a shallow dish, turning to coat. Marinate in the refrigerator for 1 hour, turning occasionally. Drain, discarding the marinade, and season to taste with salt and pepper.

Preheat the oven to 350 degrees. Heat the olive oil in a large ovenproof sauté pan. Add the filet to the hot oil and sear for 1 minute per side. Roast for 15 minutes or until a meat thermometer registers 145 degrees for medium-rare. Let rest for 15 minutes. Cut the filet lengthwise into halves and cut each half into 18 thin slices for a total of 36 slices.

Heat the butter in a large sauté pan over medium-low heat. Add the onions and cook for 25 minutes or until the onions are deep golden brown in color and caramelized, stirring occasionally. Preheat the broiler. Arrange the bread slices in a single layer on a baking sheet and broil until brown on both sides. Mix the cheese and sour cream in a bowl.

To serve, arrange 1 filet slice on each toasted baguette slice. Layer each with some of the caramelized onions and a dollop of the cheese mixture. Top with a sprig of parsley and a tomato half.

From the Woodford Reserve kitchen

1 (10-inch) cake

• 8 ounces semisweet chocolate, coarsely
  chopped
• 4 ounces bittersweet chocolate, coarsely
  chopped
• 11/2 cups (3 sticks) unsalted butter
• 11/4 cups sugar
• 3 tablespoons Woodford Reserve bourbon
• 10 egg yolks
• 10 egg whites
• 8 ounces pecans, ground
• Confectioners’ sugar to taste
• Caramel Custard Sauce

Beat the butter and sugar in a mixing bowl until light and fluffy, scraping the bowl occasionally. Beat in the bourbon. Add the egg yolks 1 at a time, beating well after each addition. Continue beating until the mixture is smooth. Beat the egg whites in a mixing bowl until stiff but not dry peaks form. Fold the egg whites into the egg yolk mixture alternately with the chocolate and pecans. Spoon the batter into the prepared pan.

Bake for 50 to 55 minutes or until the center is set. Cool in the pan on a wire rack for 1 hour and remove the side. Sprinkle with confectioners’ sugar and slice. Serve with the Caramel Custard Sauce. You may prepare up to 1 week in advance and store, covered, in the refrigerator.

From the Woodford Reserve kitchen

So simple to throw together, but so full of textures and flavors! This will become a regular part of your cooking repertoire.

Makes 4 Servings

• 3 tablespoons butter
• 8 ounces mushrooms, sliced
• 1 red bell pepper, chopped
• 1/4 cup Woodford Reserve bourbon
• 1 pound boneless skinless chicken breasts,
   chargrilled and cut into strips
• 8 ounces penne, cooked al dente and drained
• 3/4 cup heavy cream
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 3 tablespoons grated Romano cheese
• salt and pepper to taste

Heat a large sauté pan over medium heat and add the butter. Sauté the mushrooms in the butter for 2 minutes. Stir in the bell pepper and sauté for 2 minutes longer. Mix in the bourbon. Reduce the heat to low. Simmer for 5 minutes, stirring occasionally. Stir in the chicken, pasta, heavy cream, parsley, thyme and oregano. Simmer for 2 minutes longer, stirring occasionally. Add the cheese, salt and pepper and mix well. Spoon the pasta mixture onto 4 serving plates and serve immediately. 

From the Woodford Reserve kitchen

Wilted lettuce is a simple dish from the country that was used as a side salad, or served as the main dish in summertime with a pan of corn bread on the side. To do the latter, you can make this elegant version even heartier with the addition of grilled chicken strips.

Makes 4 Servings

• 1 cup fresh corn kernels (about 2 ears) or
frozen white Shoe Peg corn kernels
• 2 tablespoons cornstarch
• 2 tablespoons flour
• 1 cup drained hominy
• 2 tablespoons vegetable oil
• 3 slices bacon
• 1 tablespoon chopped shallots
• 1 teaspoon sugar
• 1 tablespoon Woodford Reserve bourbon
• 1 tablespoon vegetable oil
• 1 tablespoon cider vinegar
• 2 teaspoons sugar
• 6 cups mixed seasonal salad greens, such as
watercress, escarole, arugula
• 2 tablespoons chopped red bell pepper
• 2 tablespoons sliced kalamata olives (optional)
• salt and freshly ground pepper to taste

Blanch the corn in boiling water in a saucepan for 1 minute; drain. Mix the cornstarch and flour in a bowl and stir in the hominy. Place the hominy mixture in a sieve and shake to remove the excess flour mixture. Sauté the hominy in 2 tablespoons oil in a medium sauté pan over medium heat for 3 to 4 minutes or until a crust forms; do not want a mushy consistency. Fry the bacon in a skillet until brown and crisp. Remove the bacon to a bowl and coarsely crumble, reserving the bacon drippings. Cool the drippings for several minutes and stir in the shallots and 1 teaspoon sugar. Cook over low heat until caramelized, stirring frequently. Increase the heat to high and stir in the bourbon.

Cook for 30 seconds. Reduce the heat and stir in 1 tablespoon oil, the vinegar and
2 teaspoons sugar. Cook until heated through, stirring occasionally.

Toss the corn, hominy, bacon, salad greens, bell pepper and olives in a bowl and drizzle with the warm dressing. Season to taste with salt and pepper and serve immediately. Add chopped grilled chicken for a nice entrée salad.