Bourbon Iced Tea

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Is there anything more Southern than sweet tea and bourbon? Well, what if you were to mix these two together that make the  ultimate Southern sipper. Pretty ingenious, right? Well this cocktail is prefect for a Sunday brunch or just simply enjoying it on a porch on a summer day…..but remember you must be over 21 to enjoy this refreshing cocktail.

 

 

Makes 1 large pitcher, serves 6 – 8

Ingredients:
Mint Simple Syrup:
1/2 cup sugar
1/4 cup fresh mint leaves

For the tea:
3 cups water
2 or 3 black tea bags of good-quality black tea, such as City Harvest Black Tea

For the Cocktail:
1 lemon, sliced into wedges
1 lime, sliced into wedges
1 orange, sliced into wedges
1 cup Woodford Reserve® Bourbon
Orange slices
Ice cubes, for serving
Fresh mint sprig, for garnish
Lemon wheels, for garnish

Directions:
For the mint syrup: Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil. Cook until the sugar has melted. Stir in the mint and let steep 30 minutes. Strain the mint leaves and set aside.

To make the tea: Combine the water in a small saucepan and bring to a boil. Pour the mint syrup into a large jar. Add the tea bags to the jar and let steep for 5 to 10 minutes, depending on how strong you want your tea. If you like your tea very strong, leave the bags in the tea for 8 to 12 hours or overnight in the refrigerator, if desired.

Remove the tea bags and add the lemon, lime, and orange wedges. Pour in the bourbon. Cover the jar and chill.

For the cocktail: Rub the orange slice around the rim of highball glass and fill with ice. Pour the cocktail over the ice and garnish with the mint sprig and a lemon wheel.

A note on serving: Avoid adding ice directly to the pitcher, as it will dilute the cocktail.

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Waffles with Peaches and Pecan Praline Sauce

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Let me tell you about this dish…..With just one full bite off the fork, you will have thought that you have died and gone to waffle heaven with a taste of the South in your Mouth! It’s a perfect dish to serve for brunch during the month of May, as we continue carrying on a Kentucky theme. 

 

Serves 4

Ingredients:
For the Pecan Praline Sauce:
1 cup packed light brown  sugar
4 tablespoons unsalted butter
1/4 teaspoon salt
1/2 cup heavy cream
1/2 cup chopped pecans, toasted
3 ripe peaches, halved, pitted and sliced

For the Waffles:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
Rounded 1/4 teaspoon salt
1/4 teaspoon ground cardamom
1 cup whole milk
1 cup sour cream
3 tablespoons unsalted butter, melted
2 tablespoons pure cane sugar
1 teaspoon pure vanilla extract
2 large eggs
Nonstick spray or melted unsalted butter, for waffle iron
Confectioners’ sugar, for garnish
Sprigs fresh mint, for garnish

 

Directions: 
For the sauce: In a small saucepan over medium heat, combine the light brown sugar, butter and salt. Cook for 5 minutes, stirring constantly. Whisk in the cream and cook for an additional minute, continuing to whisk. Remove from heat and stir in the pecans and peaches. Keep warm over a double boiler.

For the waffles: Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl. Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.

Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes.

Serve the waffles with the toasted pecan praline sauce, dust with confectioner’s sugar and garnish with a sprig of mint.

 


Louisville’s Legendary Hot Brown

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With so much to boast about —award-winning dining; breathtaking turn-of-the-century architecture; attentive, caring service—some may wonder: “Why the Hot Brown” was created at The Brown Hotel? Briefly here is history behind this now legendary dish.

In the 1920’s, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. By the wee hours of the morning, guests would grow weary of dancing and make their way to the restaurant for a bite to eat. Sensing their desire for something more glamorous than traditional ham and eggs, Chef Fred Schmidt set out to create something new to tempt his guests’ palates. His unique dish? An open-faced turkey sandwich with bacon and a delicate Mornay sauce. The Hot Brown was born!

Available in The Brown Hotel restaurants, bar and through in-room dining, the Hot Brown continues to exemplify our unending dedication to serving their guests. Such culinary prowess and commitment, of course, doesn’t go unnoticed. The Hot Brown—a Louisville tradition with worldwide appeal—has been featured in Southern Living, The Los Angeles Times, NBC’s Today Show, ABC News with Diane Sawyer, Travel Channel’s Man v. Food, and The Wall Street Journal, and is a regular entry in many of the world’s finest cookbooks.

The Legendary Hot Brown

Serves 2

Ingredients:
1 1/2 tablespoons salted butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups heavy cream
1/4 cup Pecorino Romano cheese, plus extra for garnish
Pinch of ground nutmeg
Salt, to taste
Ground black pepper, to taste
14 ounces sliced roasted turkey breast, slice thick
4 slices of Texas toast, with crusts trimmed
4 slices of bacon
2 Roma tomatoes, sliced in half
Ground smoked paprika, for garnish
Finely chopped parsley, for garnish

Directions:
In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of sliccd turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with paprika and parsley and serve immediately.

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