In his latest, chef and instructor Schmid (The Hospitality Manager's Guide to Wines, Beers and Spirits) presents a collection of seasonal bourbon-based recipes with impressive breadth and depth. Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call for a formidable 2 cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half cup of bourbon); tuck into Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn Squash for dinner; and end the day with a slice of fruitcake-like Kentucky Bourbon Cake. Using a combination of sourced, modified and original recipes, Schmid showcases bourbon's versatility; the liquor's inherent sweetness makes it a natural for bread pudding, pecan pie and barbecue sauce, and it's these flavors and applications that dominate, along with standard libations like the Manhattan and Mint Julep. Those with a taste for this uniquely American spirit will find a wealth of possibilities. "The recipes are excellent and admirably easy to follow. Bourbon beignets -- what an inspired idea! Bourbon chicken wings might turn me into a sports fan." -- Susan Reigler, author of Adventures in Dining: Kentucky Bourbon Country and former restaurant critic, Louisville Courier-Journal "This collection is a great resource and an essential for unlocking the flavors of bourbon in the kitchen." -- Tucson Citizen "[The Kentucky Bourbon Cookbook] provides myriad ways aged Kentucky bourbon can add flavor, savor, and pizzazz to appetizers, salads, main dishes and desserts." -- Courier-Journal |
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