Bless This Spoon

By Stephanie Williams Dean

Grandstand guests with your hospitality by infusing your Derby Day event with a few shots of good ol’ southern comfort they are sure to enjoy. Pick a winner with any of these bourbon inspired dishes, and I bet you’ll need to rein in compliments, especially following a spectacular finish—a traditional, Kentucky inspired pie- chocolate, bourbon, and pecan. Doesn’t get much better than this.

BOURBON CHICKEN

2 boned and halved chicken breasts

3 Tbsp. butter

6 oz. thawed frozen orange juice concentrate

½ tsp. salt

¼ tsp. pepper

2 Tbsp. bourbon

½ cup slivered almonds

In a saucepan, season chicken with salt and pepper, and brown in butter over medium heat. Add orange juice, salt, and pepper to saucepan.  Cook at low heat for 20-30 minutes, basting chicken with the sauce until done. Remove chicken and sprinkle with almonds. On high heat, reduce remaining liquid and stir until light brown. Add bourbon and stir. Pour over chicken and serve over a bed of rice. The recipe is a good one for cooking party wings and drummettes.

PARTY CHEESE SPREAD

1 pkg. grated sharp cheddar cheese (8 oz.)

½ pkg. grated Colby or other mild cheese (4 oz.)

¼ cup mayonnaise-style creamy salad dressing

3 small, chopped sweet gherkin pickles

2 Tbsp. chopped red onion

1 jar drained diced pimientos (4 oz.)

1 tsp. bourbon

1 tsp. Worcestershire sauce

¼ tsp. cayenne pepper

Few dashes of hot sauce

Combine all ingredients in a processor. Process until smooth. Serve as a spread for crackers or on pumpernickel finger sandwiches.

HOT CRAB DIP

1 pkg. cream cheese (8 oz.)

1 Tbsp. mayonnaise

1 can flaked crabmeat (6½ oz.)

2 Tbsp. chopped onion

1 tsp. mild horseradish

1 tsp. lemon juice

1 tsp. Worcestershire sauce

1/4 tsp. salt

1 Tbsp. bourbon

1/3 cup toasted almonds

In a mixer, combine cheese, mayonnaise, crabmeat, onion, horseradish, lemon juice, Worcestershire, salt, and bourbon. Bake in a 350-degree oven for 20-30 minutes or until bubbly. Top with toasted almonds. Serve with crackers.

MINTED JUG O’ JULEPS

4 cups water

3 cups sugar

Leaves from fresh mint stalks 15-20

Bourbon

Crushed ice

Make a simple syrup by bringing water to a boil and adding sugar and 15-20 mint leaves. Boil for 10 minutes. Cool and refrigerate for a month. For a julep, pour 1 ½ ounces of sugar mixture and 3 ounces of bourbon over crushed ice. Stir and serve with a mint sprig for garnish.

CHOCOLATE BOURBON PECAN PIE

3 beaten eggs

1 cup sugar

¼ cup melted butter

¾ cup light corn syrup

1 tsp. vanilla

2 Tbsp. bourbon

¼ tsp. salt

½ cup chopped pecans

½ cup semi-sweet chocolate chips

1, 9 inch unbaked pie shell

In a mixer, beat eggs. Add sugar, butter, corn syrup, vanilla, bourbon, and salt. Mix well. Spread pecans and chips in bottom of pie shell. Pour filling into pie shell. Bake at 375 degrees for 30-40 minutes or until firm.

BOURBON BALLS

3 cups crushed vanilla wafers

1 cup confectioner sugar

1 Tbsp. cocoa

1/3 cup bourbon

3 Tbsp. light corn syrup

1 ½ cup chopped pecans or walnuts

½ cup confectioner sugar for coating

In a mixer, combine wafers, sugar, cocoa, bourbon, and corn syrup.  Roll into 1inch balls. Roll in additional confectioner sugar to coat. Store in tightly covered container.

CANDIED PECANS

1 cup light brown sugar

½ cup sugar

½ cup sour cream

1 tsp vanilla

Dash of cinnamon

2 ½ cup pecan halves

Combine the sugars and sour cream in a saucepan. Cook to soft ball stage (234 degrees) while stirring. Remove from heat. Add vanilla and cinnamon. Beat until mixture begins to thicken. Fold in nuts and stir until well coated. Spread on a well-buttered cookie sheet and cool. Break into pieces.