Angel crunch cake
1½ cups cake flour
¾ cup granulated sugar
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
8 tablespoons unsalted butter, slightly softened
2 large eggs
1 teaspoon vanilla extract
¾ cup bourbon
½ cup buttermilk
¼ cup granulated sugar
¾ cup light brown sugar
½ teaspoon ground cinnamon
½ teaspoon salt
8 tablespoons unsalted butter
1¾ cups sifted cake flour
1 tablespoon bourbon
Powdered sugar for dusting
Preheat oven to 325 degrees. Using a mixer fitted with a paddle attachment, mix cake flour, sugar, baking soda, baking powder and salt on low to combine. Add 8 tablespoons butter, one piece at a time. Continue beating on low until mixture resembles cornmeal, 1 to 2 minutes. Whisk together eggs, vanilla, bourbon and buttermilk, and add to the flour mixture; beat on medium-high until light and fluffy, about 1 minute, scraping sides if necessary.
Coat an 8-inch square cake pan with non-stick cooking spray and cut a 16-inch length of parchment paper. Fold lengthwise to an 8-inch width and fit into the pan, pushing the ends into the corners and up the sides; allow excess to overhang the edges of the pan. (You can use these edges to lift the cake out of the pan.) Pour batter into the pan and gently knock the bottom on the counter top to remove any air bubbles.
To make the topping: In the same bowl, whisk together the sugars, cinnamon, salt and butter. Add the flour and bourbon, and mix until it resembles a crumbly dough. Pinch off very small pieces of dough, roll them into little crumbs and drop on top of the batter until all the dough is used. (This will be time-consuming.) Bake on a middle rack for 40 minutes, or until the top is brown and springs back slightly when touched. Cool in pan, dust with powdered sugar and lift out before serving.
Source: Splash of Bourbon, Kentucky's Spirit
Kentucky bourbon-Q sauce for pork tenderloin
1⁄3 cup Kentucky bourbon
1⁄3 cup water
1 tablespoon white wine vinegar
1 tablespoon minced fresh ginger
1 jalapeño pepper, chopped
1 teaspoon minced garlic
1½ pounds pork tenderloin
¼ cup sorghum molasses
¼ cup ketchup
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 teaspoon extra virgin olive oil
Combine the bourbon, water, vinegar, ginger, jalapeño and garlic in a bowl. Add the pork tenderloin, and turn to coat. Marinate the pork at room temperature for 1 hour, turning it every 15 minutes.
Preheat the oven to 350 degrees. Remove the pork from the marinade and pour the marinade into a small saucepan. Boil it over high heat until it is reduced by one-third. Add the sorghum and ketchup, and cook until thickened, or about 20 minutes. Season with kosher salt and pepper.
Brush the pork with the olive oil, and sprinkle with salt and pepper. Grill it over medium heat until the outside of the meat is well marked. Transfer the pork to a pan and place it in the oven at 350 degrees until it reaches an internal temperature of 155 degrees, about 30 minutes. Remove the pork from the oven and allow it to stand at room temperature for 5 minutes. Then slice it against the grain and serve it with the sauce made from the marinade. Makes 4 servings.
Source: The Kentucky Bourbon Cookbook
Saucy Kentucky bourbon punch
2 ounces Kentucky bourbon (80 to 90 proof)
1 ounce brown sugar syrup
1 ounce Smucker's strawberry syrup
1 ounce fresh orange juice
1 ounce fresh lemon juice
1 ounce praline liqueur
To a pint glass filled with ice, add all the ingredients and shake. Garnish with a fresh strawberry and a lemon wheel on the rim. Serve with a long straw.
To make brown sugar syrup: Add 2 cups light brown sugar to 1 cup boiling water. Stir until completely dissolved. Let cool. Bottle, label, and refrigerate.
Source: The Kentucky Bourbon Cocktail Book
Very bourbon fruit dip
½ cup brown sugar
¼ cup Maker's Mark
2 cup sour cream
In a small saucepan, melt the brown sugar with the bourbon; cool. Add sour cream. Thicken with powdered sugar to desired consistency. Serve as a dip for fresh fruit, especially strawberries.
Source: That Special Touch