Recipes

Holiday Entertaining with Woodford Reserve

The holidays can be a hassle, so why don’t you let The Bourbon Review and Woodford Reserve help you entertain your guests with the best gift of all – Bourbon. Bourbon is not only great in a glass by itself or as a cocktail, but is a fantastic ingredient for countless classic foo…

2016-12-20

The holidays can be a hassle, so why don’t you let and Woodford Reserve help you entertain your guests with the best gift of all – Bourbon.

Bourbon is not only great in a glass by itself or as a cocktail, but is a fantastic ingredient for countless classic food recipes. Woodford Reserve has been studying for decades how to incorporate Bourbon into food with help from award winning chefs like Ouita Michel, and have actually pinpointed 212 different flavors that your palette can pick up on. They have even developed a flavor tasting exercise specifically designed to help your palate identify certain flavors.

The many flavors that can be extracted from Woodford Reserve’s line of whiskies are sure to compliment almost anything on the table this holiday season. Here are a few recipe suggestions from lifestyle expert Victor Sizemore and Chef Ouita Michael to kickoff the holidays.

Duck Confit with Bourbon Old Fashioned Glazed Pecan Salad

Recipe card

Holiday Entertaining with Woodford Reserve

Ingredients

Duck legs (at least one per person)
1/4 cup Woodford Reserve Rye
1/4 cup dried cherries
2 tablespoons brown sugar
1 teaspoon kosher salt
1/ 4 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon cayenne pepper
2 cups raw pecan halves
2 tablespoons unsalted butter
1 tablespoon zest from 1 small orange

Instructions

1for Duck: Pat the duck legs dry with paper towels.
2Find a needle or a very pointy knife and prick the skin of the duck all over.
3Focus on the skin that covers fat.
4Do your best to avoid piercing the meat itself by pricking the skin at an angle over the drumstick and the center of the thigh.
5You are doing this to give the fat that lies under the skin a place to seep out – if you don’t do this, it will be far more difficult to get crispy skin.
6Salt your duck legs well, more than you think you ought to, actually.
7Let them rest at room temperature for at least 20 minutes and up to an hour.
8Don’t worry, they’ll be fine.
9Put the duck legs in a small casserole, skin side up.
10How small? You want it just big enough to hold the legs.
11Put a thin sheen of oil or melted duck fat on the bottom of the casserole, then place the duck legs in close together but not overlapping.
12Put the casserole in the oven and heat it to 300°F; if you have a digital oven, you could even go down to 285°F.
13Do not preheat the oven.
14You want to cook the duck as gently as possible.
15Walk away and watch football, go shopping, read a book or something.
16How long? Every duck has a different level of fat, so I can’t tell you exactly.
17But it will be at least 90 minutes, and two hours is better.
18After 90 minutes, check the duck: It should be partly submerged in melted fat and the skin should be getting crispy.
19When the skin is starting to look crispy, turn up the heat to 375°F.
20Check after 15 minutes.
21You’re looking for a light golden brown.
22If you missed some spots with the needle and there are places where the skin won’t crisp that’s OK—better that than burnt skin elsewhere.
23Remove from the oven and let cool for 10-15 minutes before eating.
24Save the accumulated fat for cooking vegetables, other meats or for keeping your skin shiny.
25I strain the fat through cheesecloth, but you really only need to do this if you are saving the fat for several weeks or months; strained, it will keep for 6 months tightly covered in the fridge.
26Well wrapped, the duck meat itself will last up to 2 weeks in the fridge.
27Credit: Hank Shaw For Bourbon Old Fashioned Glazed Pecans
28Instructions: Combine the bourbon and the dried cherries in a small bowl and set aside to soak for 30 minutes.
29In another small bowl, combine the brown sugar, salt, black pepper, and cayenne pepper and stir until well-combined.
30Set aside.
31Place the pecans in a large non-stick skillet over medium heat.
32Cook, stirring frequently, until they just start to brown and smell toasted, 3 to 4 minutes.
33Add the butter to the pan and stir until the butter is completely melted and the pecans are coated.
34Add the sugar and spice mixture to the pan and stir to combine.
35Turn off the heat and immediately pour in the cherries and bourbon.
36Stir for 1-2 minutes more, off heat, until everything is well incorporated.
37Return the pan to medium heat and continue to stir everything in the pan until the liquid thickens and a glaze forms on the pecans, 1 to 2 minutes longer.
38Transfer the pecans to a parchment-lined rimmed baking sheet.
39Using a spatula or wooden spoon, separate the pecans and spread them into an even layer on the parchment paper.
40Allow the pecans to cool completely.
41Once the pecans have cooled, zest the orange over the pecans.
42Transfer the pecans to a large bowl and serve.
43Credit: MARVIN GAPULTOS Herb Crusted Pork Chop with Woodford Reserve Mostarda
44Ingredients: 2 thick cut (1 1/2 to 2 inch) bone-in pork chops
453 tbps. of fresh chopped herbs such as sage, thyme or rosemary
462 tbps of koser or sea salt
47fresh ground pepper to taste 8 oz. dried apricots, quartered
484 oz. dried cherries, halved
491 1⁄2 cups sugar
503 tbsp.
51Dijon mustard
522 tbsp. brown mustard seeds
532 tbsp. canola oil
542 tbsp.
55Woodford Reserve Bourbon
561⁄4 tsp. cayenne
574 green apples, such as Granny Smith, peeled, cored, and cut into 1⁄2″ cubes
583 bay leaves
59Kosher salt, to taste Pre-heat oven to 350F.
60Combine all ingredients and rub both sides of the pork chops.
61Heat a cast-iron skillet on high heat with 1-2 tablespoons of oil.
62Then sear pork chops on each side until golden brown.
63Then transfer pan to oven for 15-20 minutes until internal temperature reaches 150F – 160F.
64Then let rest before serving.
65For Woodford Reserve Mostarda:
66Instructions Bring all ingredients and 3 cups water to a boil in a 4-qt. saucepan over medium-high heat; cook, stirring occasionally, until apricots and cherries are plumped, apples are tender, and liquid is reduced, about 40 minutes.
67Let cool.
68Credit: Todd Colman Chicken Liver Bourbon Pate Makes 4 toasts About 1/4 cup extra virgin olive oil, plus more for drizzling Heaping 1/4 cup finely chopped shallots 1 large garlic clove, thinly sliced 2 tablespoons Woodford Reserve Master’s Collection Brandy Cask Finish 1/2 pound chicken livers, trimmed and separated into lobes Maldon or another flaky sea salt Fresh ground black pepper 4 thick slices crusty bread, or 2 large slices, cut in half Instructions: Pour 2 tablespoons of the olive oil into a large sauté pan and set it over high heat.
69When it’s hot, turn the heat down to medium and add the shallots and garlic.
70Cook until they’re golden brown, about a minute.
71Remove from heat and add the Woodford Reserve Master’s Collection Brandy Cask Finish to the pan and give it a good shake, then scrape the mixture into a small bowl and set aside.
72Rinse the pan and wipe it out well with a paper towel, then set it over high heat and add 1 tablespoon of the olive oil.
73When the oil just begins to smoke, pat the livers dry and add them to the pan.
74Cook until the undersides are golden brown, 1-1/2 minutes or so.
75Carefully turn them over and sprinkle on about 1 teaspoon salt, then give the pan a little shake.
76Cook the livers just until they feel bouncy, like little balloons, about 30 seconds more.
77You want them slightly pink inside, not rare.
78Turn off the heat and add the shallot mixture, liquid and all, to the pan.
79Shake the pan, stirring and scraping it with a spoon to loosen the crispy brown bits on the bottom, then scrape the contents of the pan into a bowl.
80Let it all cool for a few minutes.
81Drizzle about 1 tablespoon olive oil over the liver mixture and sprinkle in about a teaspoon of salt and a couple twists of black pepper.
82Puree with food processor or hand blender.
83Let it cool to room temperature.
84Toast or grill the bread until crispy but still a bit soft in the middle.
85Drizzle the toasts with a little olive oil, spread on a generous amount of the liver mixture, top with Mango or Peach preserves.
86Adapted from April Bloomfield Woodford Reserve Chocolate Bread Pudding with Bourbon Butter Sauce (Serves 12-15) 1 quart whole milk
8712 cups stale French bread, diced in 1-inch cubes
883 eggs, beaten
891 3/4 cups sugar
901 tablespoon vanilla
911 teaspoon cinnamon
926 ounces dark or bittersweet chocolate, chopped in large chunks
933 tablespoons unsalted butter, melted Instructions: Place bread cubes in large bowl and toss with milk until bread is moistened.
94Soak bread in milk for at least one hour.
95Preheat oven to 350 degrees.
96Whisk together the eggs, sugar, vanilla and cinnamon and pour over bread/milk mixture.
97Fold together until well mixed.
98Fold in the chocolate chunks and mix until evenly distributed.
99Pour into a greased deep 13×9-inch pan.
100Drizzle the melted butter over the pudding then cover with foil.
101Bake at 350 degrees for 30 minutes covered, and 10-15 minutes uncovered until pudding is set and firm in the middle and golden brown on top.
102Serve warm with Bourbon Butter Sauce (see below.) For Woodford Reserve Bourbon Butter Sauce 8 ounces butter
1032 cups sugar
1041/2 cup Woodford Reserve Bourbon
1052 eggs Instructions: Melt butter in heavy bottomed saucepan over medium heat.
106Whisk in the sugar and bourbon and bring to a simmer.
107Crack eggs in a large bowl and whisk until blended.
108Add a little warm bourbon mixture and whisk.
109Continue to add the bourbon mixture a little at a time until the eggs have been tempered.
110Pour all liquid back into the pan and return it to medium heat.
111Bring to a light simmer and cook for several minutes, until thickened.
112Keep warm and serve over bread pudding.
113Credit: Ouita Michel Woodford Reserve Egg Nog with Carmel Sauce Drizzle
114Ingredients 4 egg yolks
1151/3 cup sugar, plus 1 tablespoon
1161 pint whole milk
1171 cup heavy cream
1183 ounces Woodford Reserve Double Oaked
1191 teaspoon freshly grated nutmeg
1204 egg whites* Instructions: In the bowl of a stand mixer, beat the egg yolks until they lighten in color.
121Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.
122Add the milk, cream, bourbon and nutmeg and stir to combine.
123Place the egg whites in the bowl of a stand mixer and beat to soft peaks.
124With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
125Whisk the egg whites into the mixture.
126Chill and serve.
127Cook’s Note: For cooked eggnog, follow procedure below.
128In the bowl of a stand mixer, beat the egg yolks until they lighten in color.
129Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.
130Set aside.
131In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally.
132Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.
133Then return everything to the pot and cook until the mixture reaches 160 degrees F.
134Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
135In a medium mixing bowl, beat the egg whites to soft peaks.
136With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
137Whisk the egg whites into the chilled mixture.
138Credit: Alton Brown For Carmel Bourbon Sauce Drizzle 1 cup granulated sugar
1391/3 cup heavy cream
1402 tablespoons of Woodford Reserve Double Oaked Bourbon
1412 tablespoons unsalted butter
142Salt to taste Instructions: In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine.
143Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
144Meanwhile, warm the cream in a small saucepan.
145When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes.
146Remove from heat, then whisk in the butter, and then the salt, to taste.
147Lastly, whisk 2 tablespoons of Woodford Reserve Double Oaked Bourbon.
148Adapted from Bobby Flay