Willett Family Candied Bourbon Sweet Potatoes
Ingredients, Time & Temperature:
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6 large sweet potatoes
salt
3/4 cup brown sugar
1 and one half tablespoons lemon juice
2 tablespoons butter
2 and one half tablespoons of Old Bardstown
greased casserole dish
375 degrees
20 minutes
Preparation:
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Peel and cook the potatoes in boiling
water until tender. Cut the potatoes into 1/2 inch slices and place
in the casserole with a 1/4 cup of water.
Sprinkle the potatoes with salt, paprika,
brown sugar and lemon juice. Dot with butter and bake uncovered.
In the last 5-10 minutes of baking pour the Old Bardstown Bourbon
over the potatoes.
Filet Oscar
Ingredients:
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4 Filet Mignons
1/3 cup of Extra Virgn Olive Oil
1/3 cup Lea & Perrins Worcestershire Sauce
1 teaspoon Tony Chachere’s Original Creole Seasoning
1 tablespoon Old Bardstown Bourbon
1 cup lump crabmeat
Half a stick of butter (cut into 4 equal squares)
Béarnaise Sauce (buy an “envelope” mix and follow their directions)
Preparation:
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With a basting brush coat both sides of the filets well with the olive oil. Mix the Lea & Perrins, Tony Chachere’s, and Old Bardstown Bourbon and pour over the filets. Cover them and let sit in the refrigerator for four hours. Once the coals on the grill are nice and grayed over, place your filets on the grill directly above the fire. The cooking time will vary depending on how everyone likes their steaks. When each respective filet has a couple minutes left, go ahead and move the filet a little bit away from the fire and place the square of butter on top. Once the butter is nice and melted, take off grill and place crabmeat on top and smother it with the Béarnaise sauce (Béarnaise sauce only takes about 5 minutes to prepare).
Blackened Fish
Ingredients:
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¾” redfish, tuna or salmon
1 stick of butter, melted
¼ cup of Tony Chachere’s Original Creole Seasoning
1 lemon
1 tablespoon fresh cracked pepper
1 teaspoon Old Bardstown Bourbon
1 tablespoon fresh chopped parsley
Preparation:
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Mix the melted butter, Tony Chachere’s, Old Bardstown Bourbon, lemon (fully squeezed) and pepper. Fully immerse the fish in the mixture and let soak in refrigerator for one hour. Sprinkle the parsley on top of the fish right before placing in pan. Cook the fish in a very hot, dry skillet, roughly 1 minute on each side.
Grilled Salmon
Ingredients:
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4 salmon fillets
Cedar plank
¼ cup olive oil
2 tablespoons chopped green onions
1 tablespoon brown sugar
1 teaspoon ground ginger
1 teaspoon dried red pepper
½ lemon fully squeezed
Fresh ground pepper
1 tablespoon Old Bardstown Bourbon
1 teaspoon Tony Chachere’s Original Creole Seasoning
Preparation:
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Combine all the ingredients in a shallow dish. Fully immerse fillets in dish and let soak in marinade for four hours. Once coals are grayed over, place fish on a cedar plank. Let sit on plank for 20 minutes (no need for flipping). Use left over marinade for basting while grilling.
Grilled Mustard Pork Roast
Ingredients:
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3 lb. boneless pork roast
1 cup Old Bardstown Bourbon
1 cup Dijon-style mustard
3 tablespoons mustard seed
2 tablespoons Tony Chachere’s Original Creole Seasoning
¼ bottle of Cajun Injector Creole Butter Injectable Marinade
½ tablespoon fresh ground black pepper
Preparation:
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Inject pork roast with injectable marinade and spread mustard over pork roast, sprinkle with pepper and Tony Chachere’s. Place mustard seed in a shallow pan and roll roast in seed to coat thoroughly. Grill away from grayed over charcoal or gas flame for 45 minutes (keep lid closed).
Bourbon
Rolls
(from the Old Bardstown Cookbook – 4th Edition)
Scald 2 cups milk – cool – add 3 cups flour (sift after measuring). Mix 1 cake of yeast with 1 teaspoon sugar in 2 tablespoons warm water. Add to milk and flour mixture – mix well – set aside to rise – covered – until it doubles in bulk – takes about 2 hours.
Cream ½ pound butter and add ¾ cup
sugar gradually and beat until creamy. Add 5 beaten eggs gradually. Then
add 4 - 4 ½ cups sifted flour (sift after measuring) alternately
with 6 ½ tablespoons Old Bardstown and mix thoroughly. Add
this to the yeast sponge and mix well, cover and set aside to rise
until double in bulk. Takes about 2 hours. Spoon into
greased muffin tins – fill half full – 15 to 30 minutes
before baking – place by stove so that they will keep warm. Bake
10-15 minutes until lightly brown at 450 degrees. Glaze when
they come out of the oven with a thin frosting made of Old Bardstown
and confectioner’s sugar. Makes approximately 4 dozen
small muffin rols.
Bourbon
Pork Roast
(from the Old Bardstown Cookbook – 4th Edition)
Ingredients:
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3 lb. pork roast
Lemon
1 heaping teaspoon light brown sugar
teaspoon flour
teaspoon paprika
½ teaspoon salt
freshly ground pepper
Old Bardstown Bourbon
Cooking Sherry
Chopped Parsley
Bay Leaf
Preparation:
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Take a 3 lb. pork roast. Preheat oven to 350 degrees. Cook 45 min. per lb. and bake uncovered, fat side up. Rub roast with juice of a lemon. Mix together 1 heaping teaspoon light brown sugar, teaspoon flour, teaspoon paprika, and ½ teaspoon salt. Rub all over the roast. Sprinkle freshly ground pepper over the top of the roast. Combine ¼ cup water, 1/8 cup Old Bardstown, and 1/8 cup cooking sherry. Pour over the roast. Sprinkle chopped parsley over the top and place bay leaf in the pan. Baste frequently. Takes 2 ¼ hours to cook this roast. After 1 ¼ hours pour ¼ cup Old Bardstown over the top and continue to baste frequently the last hour.
Whiskey Sundae
(from the Old Bardstown Cookbook – 4th Edition)
Ingredients:
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Old Bardstown Bourbon
½ pint whipped cream
ice cream
walnuts or pecans
Preparation:
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Fold 1 tablespoon Old Bardstown into ½ pint whipped cream and tint pale green. In individual dishes place 3 dips vanilla ice cream or your favorite flavor. Pour 1 tablespoon Old Bardstown over the ice cream, top with the whipped cream, and garnish with walnuts or pecans.
Pumpkin Pie
(from the Old Bardstown Cookbook – 4th Edition)
Ingredients:
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Unbaked pie shell
½ teaspoon
cinnamon
2 cups pumpkin
1
teaspoon pumpkin mix
½ cup cream
½stick
melted butter
4 beaten eggs
1
tablespoon sifted flour
1 ¼ cups sugar
1
tablespoon Old Bardstown Bourbon
½ teaspoon salt
walnuts
or pecans
1 ½ teaspoons nutmeg
Preparation:
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Mix all of the above ingredients together and pour into unbaked pie shell. Bake in 400 degree oven for 45 minutes or until done. Insert a knife in the center to test for doneness. When it comes out clean the pie is done. Serve plain or topped with whipped cream with a few walnuts or pecans sprinkled on top.
Chocolate Mouse
(from the Old Bardstown Cookbook – 4th Edition)
Ingredients:
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½ lb. sweet baking chocolate
1 cup sugar
½ cup water
8 eggs, separated
2 tablespoons Old Bardstown Bourbon
Preparation:
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Melt chocolate in the top of a double boiler. Heat the sugar and water in a saucepan until it is syrupy. While chocolate is still on the stove pour the syrup into it in a slow steady stream, beating constantly. Add the egg yolks, one at a time, beating after each addition. Remove from heat and add Old Bardstown. Cool. Beat egg whites until soft peaks form and fold into chocolate mixture. Spoon into an 8-cup soufflé dish or serving dish or individual dishes. Chill overnight. Makes 8 servings.
Bourbon Balls
(from the Old Bardstown Cookbook – 4th Edition)
Ingredients:
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1 cup finely crushed vanilla wafers
1 cup grated pecans
1 cup powdered sugar
2 tablespoons cocoa
1 ½ tablespoons white corn syrup
2 ounces Old Bardstown Bourbon
Preparation:
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Roll wafers fine and mix well with sugar, cocoa and nuts. Dissolve syrup in Old Bardstown and add to dry ingredients. Blend well and form into small balls. Roll in sifted powdered sugar. Store in cool place in tin box until ready to use.
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