Albert W. A. Schmid - The Kentucky Bourbon Cookbook

The
K E N T U C K Y
B O U R B O N
C O O K B O O K

Albert W. A. Schmid

FOREWORD BY CHEF DEAN FEARING

Photographs provided by Kriech-Higdon Photography

Copyright 2010 by The University Press of Kentucky

Scholarly publisher for the Commonwealth, serving Bellarmine University, Berea College, Centre College of Kentucky, Eastern Kentucky University, The Filson Historical Society, Georgetown College, Kentucky Historical Society, Kentucky State University, Morehead State University, Murray State University, Northern Kentucky University, Transylvania University, University of Kentucky, University of Louisville, and Western Kentucky University.

All rights reserved.

Editorial and Sales Offices: The University Press of Kentucky
663 South Limestone Street, Lexington, Kentucky 40508-4008

www.kentuckypress.com

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Library of Congress Cataloging-in-Publication Data
Schmid, Albert W. A.
The Kentucky bourbon cookbook/Albert W. A. Schmid.
p. cm.
Includes bibliographical references and index.
ISBN 978-0-8131-2579-4 (hardcover: alk. paper)
1. Cookery (Whiskey) 2. Cocktails. 3. Cookery, AmericanSouthern style. I. Title.
TX726.S365 2010
641.625dc22 2009045877

This book is printed on acid-free recycled paper meeting the requirements of the American National Standard for Permanence in Paper for Printed Library Materials.

Manufactured in Canada.

Member of the Association of American University Presses

TO MY FATHER, the Rev. Dr. Thomas Schmid,
because you love bourbon and my mother.

TO MY MOTHER, Elizabeth Schmid,
because you love fine cuisine and my father.

ENJOY YOUR RETIREMENT!

ALTHOUGH I HAVE MADE TEXAS my home since arriving in Dallas in 1979, I am proud to be from Kentucky. I was born in Ashland, in the far eastern part of the state, where my first food memories are of the simple but perfectly seasoned cooking of my grandmothers. I still use and treasure their recipes to this day, and much of my culinary inspiration can be traced to their early influence. Later, my father ran hotels in Louisville and elsewhere. He encouraged my interest in food and taught me valuable lessons in southern hospitality that have shaped my career as a chef and owner of my own restaurant.

To me, Kentucky means family, history, Bluegrass music, horses, corn bread and biscuits, country ham, barbecue, and bourbon. And oh Lordy, do I love a glass of good bourbon. I also love cooking with bourbon, as my family, friends, and everyone else who has tasted my cooking over the years will tell you.

There has never been a better time for a cookbook that explores the use of bourbon in cooking. People everywhere are interested in fine bourbon, fine cooking, and food and beverage pairing. I applaud Chef Albert Schmid for putting together this valuable collection of bourbon history, lore, and recipes, including my own recipes for Kentucky Bourbon-Pecan Crme Brle with Chocolate Sauce (pp. 3839) and Kentucky Chocolate Bourbon Pecan Pie (pp. 5455). I hope you enjoy this taste of my childhood home, Kentucky.

DEAN FEARING

CHEF/PARTNER, FEARINGS RESTAURANT

DALLAS, TEXAS

MANY PEOPLE CONTRIBUTED to the completion of this book. First of all, I want to thank my wife Kimberly and my sons Thomas and Michael, as well as my Kentucky parents, Richard and Carol Dunn, for their love and support. And I thank my grandfather the Rev. Richard Wheatcroft for his love and support during my entire life.

Thanks are also due to the following people for their direct or indirect support of this project.

My sisters, my brother, and their spouses, Gretchen, Tiffany, Rachel, Justin, Bennett, Anna, Shane, and John: For your love and support.

The late Kerry Sommerville, who died at the tender age of fifty-one: You were both a mentor and a lover of fine food and bourbon. I know you would have loved this compilation of recipes combining the two. Thank you for encouraging the early stages of the project. You were a good friend, a fine boss, and an excellent writer, and you are missed.

Chris Morris, Master Distiller and master teacher: Thank you for helping me understand the complexities of bourbon.

Adam Segar, good friend and former colleague: Thank you for your scholarship on the subject of wines and spirits (especially bourbon). You always raise the bar (pun intended).

Quentin and Tresa Moser, my good friends: Thank you for your appreciation of everything liquid and for pushing me to push myself to a new level of understanding of beverage.

Scot Duvall: Thank you for your friendly counsel.

Lois Crum: Thank you for copyediting this book.

Sarah Nichter: Thanks for being my friend and for copyediting an early version of this book.

Brian and Angie Clute, my good friends: Thank you for your ear and your support.

Chef Thomas Hickey, the Director of the National Center for Hospitality Studies at Sullivan University: Thanks for your mentorship and for allowing me to write.

Edward Jon Bjornson, my new friend: Thank you for your leadership, support, and understanding.

Chef Anne Sandhu, my good friend and fellow chef: Thank you for your friendship and support.

Dawn McGiffen, my good friend: Thank you for your support and advice.

Gaby Berliner, my office neighbor and friend: I appreciate your support.

Abdeljalil Eddie Maamry, my good friend and fellow beverage lover: Thank you for all your support and your friendship.

Chef David Dodd, Chef Alan Akmon, Chef Derek Spendlove, and Chef Kimberly Jones: Thank you for chairing the programs at Sullivan Universitys National Center for Hospitality Studies; and thank you for your leadership and mentorship.

Chancellor A.R. Sullivan: Thank you for your support of my writing and for leading the great university where I work.

President Glenn Sullivan: Thank you for your support of my writing, for your leadership, for your copyediting of this text, and for your love of Kentuckys state beverage, bourbon. Also, thank you for sponsoring the photo shoot and the food styling for this book.

Laura Sutton: Thank you for your thoughts and ideas on my writing and for your support of this project.

The Winstons staff, including Kevin ONions, Sara Abshire, John Lowry, Megan Cantryman, Jordon Kharizana, Matt Flink, Chef John Castro, and Chef Aaron Adams: Thank you for your help and support the day of the photo shoot for this book.

My students, including Josh Wise (who acted as my sous chef for the photo shoot), Seannesha Bussell, Avalon Sutherland, Carolynn Siavaila, Barry Queen, Jimi Weis, Oliver Miller, Erin Polley, TJ Stults, Amanda Mengedont, Duncan Williams, Hilary Lesch, Lauren Tabereaux, Karen Lheureau, Jared Brosmer, Leslie Irvin, Marcia Botner, Mark Garson, Gage Campbell, Sergey Katz, and Ar-monte Yarbrough: Thank you for your help preparing food for the photo shoot.