Friday, April 06, 2007

Speaking Of Bourbon...


Be a good boy and eat your bourbon.

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Bourbon Dipping Sauce for Strawberries

2 pints strawberries
2 cups sour cream
½ cup brown sugar
1 teaspoon vanilla
2 tablespoons Jim Beam® Bourbon

Wash the strawberries but do not remove the stems.
Combine the remaining ingredients until smooth.
Use as a dipping sauce for the strawberries.
Makes 3 cups.

Bourbon and Champagne Punch
- makes 14-16 servings

3 cups Jim Beam Black® Bourbon
3 cups cranberry juice
1 quart lemon-lime soda
1 cup fresh lemon or lime juice
dash bitters
6 cups champagne
ice block
orange and lemon slices

Pre-Chill ingredients.
Pour into a punch bowl over a large piece of ice, adding champagne last.
Decorate with slices of lemon and orange.

Orange and Black Chicken Breasts

2 boneless chicken breasts
¼ cup butter
1 teaspoon basil
½ cup orange juice
¼ cup Jim Beam Black® Bourbon

Melt butter in a frying pan.
Sprinkle basil on both sides of chicken breasts and sauté on medium heat until chicken is done and slightly browned.
De-glaze the pan with orange juice and Jim Beam Black® Bourbon, simmering until sauce is reduced slightly.
Place chicken on a bed of rice and top with the orange-bourbon sauce.
Serves 2.

Bourbon Wild Rice

1 cup wild rice, soaked
½ stick unsalted butter
1 chopped shallot or small onion
6 large mushrooms, thinly sliced
6-8 fresh chestnuts, peeled or one 10-oz can
½ cup golden raisins
4 ounces Jim Beam® Bourbon
2 ½ cups rich chicken stock

Preheat oven to 350 degrees.
Sauté shallot and mushrooms in butter.
Remove from pan.
Add chestnuts and raisins to liquid and brown.
Pour in Jim Beam® Bourbon.
Return shallots and mushrooms to pan.
Add wild rice and stock.
Mix well and season to taste.
Cover and place in oven for 45 minutes to one hour.

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