Christina Tosch - The Best Bourbon Cookbook: Booze-Infused Sweet & Savory Recipes - Everything tastes better with Bourbon, Americas Native Spirit

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The Best Bourbon Cookbook Booze-Infused Sweet & Savory Recipes Everything tastes better with Bourbon, Americas Native Spirit! BY Christina Tosch Copyright 2019 Christina Tosch

Copyright Notes

This Book may not be reproduced, in part or in whole, without explicit permission and agreement by the Author by any means. This includes but is not limited to print, electronic media, scanning, photocopying or file sharing. The Author has made every effort to ensure accuracy of information in the Book but assumes no responsibility should personal or commercial damage arise in the case of misinterpretation or misunderstanding. All suggestions, instructions and guidelines expressed in the Book are meant for informational purposes only, and the Reader assumes any and all risk when following said information.

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Introduction

The Best Bourbon Cookbook featuring 40 sweet and savory recipes will show you how to elevate everyday foods into dinner-party favorites. From bisques to biscuits, salads to stews, bourbon adds depth and flavor to all sorts of recipes. Bourbon is not only the perfect tipple for boozy beverages but is also the secret ingredient for appetizers and sides, mains, desserts, and sweet treats. While you may think that all bourbon is whiskey, the truth is not all whiskey is bourbon! People in the know usually describe it as whiskeys sweet spot. To earn its name, bourbon has to contain a minimum of 51 percent corn.

And the more corn it is made with, the sweeter it tastes. The majority of bourbon distilleries use between 65-75 percent corn. Read on to find out more fascinating facts about this iconic spirit. The law states that bourbon must be barrel-aged for two years In Kentucky, barrels of bourbon outnumber people! Its official! Bourbon is Americas Native Spirit, so say Congress when in 1964, Lyndon B. Johnson awarded bourbon his presidential stamp declaring it The Official Spirit of America Although historically used for medicinal purposes, bourbon is an excellent ingredient for cooking and baking, too September is National Bourbon Heritage Month A staggering 95 percent of the worlds bourbon comes from the American state of Kentucky As of 2018, there are 68 bourbon distilleries in Kentucky Every year on June 14th, the nation raises a glass to this boozy beverage when it celebrates National Bourbon Day Discover the Best Bourbon Cookbook and get cooking and baking with The Official Spirit of America!

Appetizers & Sides

Apple Arugula Slaw with Orange Bourbon Dressing

Toss a healthy apple and arugula slaw with citrus and boozy dressing, and you will elevate a dull side into an amazing one! Servings: Total Time: 7mins Ingredients: Slaw: 1 large-size Granny Smith apple (cored and julienned) 2 cups arugula (thinly chopped) 1 small-size carrot (peeled and grated) 2 green onions (finely sliced) Dressing: fresh orange juice 2 tbsp bourbon 2 tsp runny honey 2 tbsp mint (chopped) 1 tsp Dijon mustard 1 tbsp olive oil tsp kosher salt tsp black pepper Directions: 1. 2. 2.

In a second, large bowl, combine the orange juice with the bourbon, runny honey, mint, mustard, and oil season with salt and black pepper. 3. Pour the dressing over the slaw mixture and toss to combine. 4. Serve.

Bacon and Bourbon Stuffing

Bacon and bourbon are the perfect combination for a yuletide stuffing and whats more its way better than any store-bought option.

Servings: 6-8 Total Time: 8hours 50mins Ingredients: 2 French bread loaves (one wheat, one white - cut into small-size cubes) 12 ounces cooked bacon 1 Granny Smith apples (cored, cut into bite-sized pieces) 1 large-size onion (peeled, cut into bite-sized pieces) 6 sticks of celery (trimmed, cut into bite-sized pieces) 4 garlic cloves (peeled, minced) 2 tbsp bourbon Salt and black pepper 2 cups vegetable broth 4 medium-size eggs 1 tbsp sage (chopped) 1 tbsp thyme (chopped) 1 tsp parsley (chopped) Directions: 1. Arrange the cubes of bread on a large-size baking sheet and allow them to dry out overnight. 2. In a pan, cook the bacon and cut into small bite-size pieces. Set the bacon fat to one side, for later. 3.

Cook the apples, onion, celery, and garlic in the bacon fat. Add the bourbon and cook until the ingredients start to soften. Lightly season with salt and black pepper. 4. In a large-size mixing bowl, combine the cooked vegetables with the cooked bacon and dried bread cubes. 5.

Stir in the vegetable stock along with the eggs. 6. Stir in the sage, thyme, and parsley. 7. Transfer the mixture to a greased casserole dish and bake in the oven at 375 degrees F for half an hour.

Bourbon and Bacon Deviled Eggs

A popular and classic party appetizer gets a modern makeover with sweet maple syrup and smoky bourbon.

Servings: Total Time: 45mins Ingredients: tsp Dijon mustard 2 tbsp brown sugar tsp pure maple syrup tsp salt 2 tsp bourbon 4 thickly-sliced strips of bacon Eggs: 12 hard-boiled large-size eggs cup mayonnaise 1 tbsp pure maple syrup 1 tbsp Dijon mustard tsp pepper tsp ground chipotle pepper Fresh chives (minced) Directions: 1. Preheat the main oven to 350 degrees F. 2. In a bowl, combine teaspoon of mustard with 2 tbsp brown sugar, and teaspoon of maple syrup, and salt. Stir in the bourbon. 3.

Coat the bacon with the brown sugar mixture. 4. Arrange on a baking rack in a 15x10x1 aluminum lined baking pan. 5. Bake in the oven until crisp, for 25-30 minutes. 6. 6.

Slice the eggs in half lengthwise. Remove the yolks and set the whites aside. 7. In a bowl, mash the yolks. Add the mayonnaise, maple syrup, mustard, pepper, and chipotle pepper and stir until silky smooth. 8.

Finely chop the bacon and fold half into the egg yolk mixture. 9. Spoon the mixture in the egg whites, garnish with the remaining bacon and minced chives. 10. Cover and transfer to the fridge until you are ready to serve.

Bourbon Chicken Liver Pt

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