The Manhattan

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.

The Old Fashioned

• 3 oz. bourbon
• 3 dashes bitters
• 1 tsp. water
• 1 sugar cube
• 1 whole cherry/maraschino
• 1 slice orange

Glass to Use: Old-Fashioned Glass

Mixing Instructions: Using an old fashioned glass, muddle the bitters, water and sugar cube. Fill glass with ice. Pour bourbon. Garnish with an orange slice and cherry.

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.