Bourbon Iced Tea

bourbon_sweet_tea

 

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.

Advertisements

Kentucky Bourbon Balls

 Bourbon-Balls-10.jpg
Photo Credit: Christin Marhling, 2018.

These boozy bite-sized treats—were developed in 1936 by Ruth Booe, co-founder of the Rebecca Ruth Candy Co. in Frankfort, Kentucky—can be rolled in powdered sugar or dipped in melted chocolate and topped with pecan halves; on the inside, the creamy center usually consists of some combination of bourbon, sugar, butter, chopped pecans, and semisweet chocolate. These trifles are chilled rather than cooked and do pack a tipsy punch, so you may wish to warn younger or teetotalling guests of their alcohol contents.

 

Makes 24

Ingredients:
1 cup finely chopped pecans nuts
5 tablespoons Kentucky bourbon
1/2 cup butter, softened
One 16-ounce  package confectioners’ sugar
8 ounces semisweet chocolate

Directions:
Place the nuts in a resealable jar. Pour the bourbon over the nuts. Cover and allow the nuts to soak overnight.

The following day, mix the butter and sugar; fold in the soaked nuts. Form into 3/4″ balls and place on a waxed paper lined baking sheet and  refrigerate overnight.

The next day, line a baking sheet with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat. Place a pecan half on top of each ball and  arrange them on the prepared tray. Store in refrigerator until ready to serve.


Waffles with Peaches and Pecan Praline Sauce

Image result for waffle peaches pecans

 

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.