Thursday, March 24, 2011

And The Bourbon Goes On...

We've continued to savor the flavors of Kentucky since returning home.  I especially enjoy the combination of booze and dessert.  Here are a couple of my favorites...

Since a barrel may be used only once to age bourbon, Kentucky has a flood of used bourbon barrels.  Many are used to age scotch, but recent years have them holding beer, as well.  We picked up two varieties of bourbon barrel beer - a stout from Bluegrass Brewing Company and an ale from Alltech.

Both are delicious and our a wonderful companion to vanilla ice cream in a beer float.

Bourbon Barrel Beer Float
Makes 2 floats

4 - 6 scoops premium vanilla ice cream
12 oz bottle bourbon barrel beer (ale or stout)

This is a super easy dessert.  Put two to three scoops each of vanilla ice cream in two pint glasses.

Slowly pour 6 ounces of beer in each glass.

Sip through a straw and try not to pour yourself another...

A popular dessert in Kentucky is a pie made with bourbon, chocolate, and nuts.  A version is sold in most restaurants, but only Kern's Kitchen can call it "Derby Pie" after having it trademarked both in Kentucky and the Federal Government.  The family rigorously defends this trademark, so in restaurants or recipe books you will see the pie referred to as "First Saturday in May Pie," "Pegasus Pie," "Thoroughbred Pie," or other such winks to the reference.

The Dessert That Cannot Be Called Derby Pie for Fear of Trademark Violation
Makes 1 9-inch deep dish pie

9-inch deep dish pie crust
1 1/4 cup pecans
1/2 cup butter, melted
1/4 cup white sugar
3/4 cup brown sugar
3/4 cup light Karo syrup
4 eggs, beaten
1 tsp vanilla
1/4 cup bourbon
1 cup chocolate chips

I won't provide pie crust instructions here, but you can follow mine, or create your own.

Preheat oven to 350 degrees F.

Spread pecans onto a baking sheet and place in oven for about 10 minutes or until fragrant and slightly toasted.  Remove from oven and let cool.

Line pie pan with pie crust, flute edges, and place in refrigerator while you prepare filling.

Blend melted butter, sugars, and Karo syrup in a medium bowl.  Stir in beaten eggs, vanilla, and bourbon.  Set aside.

Take out pie crust and sprinkle chocolate chips and pecans in bottom of pan.

Add egg and sugar mixture.

Bake for 50 to 60 minutes or until filling is set, and crust is lightly browned.


  1. Yes please! I want all of these things. Immediately. Katie I love this blog!

  2. Thanks, Ami! That means a lot to me. We'll have to find an opportunity for me to make something for you very soon!

  3. Alcohol and food... a chef endorsed combination :) Glad to have found you!

  4. Thanks for stopping by, Chefandsteward!