Red Barn Kitchen shares summer recipe pleasers - WDRB 41 Louisville News

Red Barn Kitchen shares summer recipe pleasers

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LYNDON, Ky. (WDRB) Red Barn Kitchen kicks your summer barbecue, drink and dessert game up with some grilling tips and recipes.

Mixologist Tim Schofield demonstrated how to make the perfect Summer Bubble Punch.

Chef Reed Johnson will be giving grilling tips and showing viewers how to make his Bourbon BBQ Wings.

Award-winning pastry chef Shelley Yoder offers up her Peach Crostata with brown sugar ice cream al a mode.

Tim’s Red Barn Summer Bubble Punch

  • 2 oz. vodka
  • ½ oz. of simple syrup
  • ½ oz. lime juice
  • ½ ounce of blood orange concentrate
  • Granulated sugar for the rim
  • 1 oz. of champagne

Serve over ice

Shelley’s Red Barn Peach Crostata

Makes 4-5  crostatas

Dough

2 cups                            All Purpose Flour

4 Tablespoons                 Sugar

½ Tablespoon                  Salt

6 oz                                Cold butter, cut into pieces

4 Tablespoons                 Cold water

Place flour, sugar, salt and butter in a food processor. Pulse until mixture resembles cornmeal and all the butter pieces are incorporated. With processor running, slowly add cold water until dough comes together. Turn out onto a floured surface and work any dry crumbs into the dough by hand. Chill for at least one hour.

On a floured work surface, roll dough out to 1/8’’ thickness. Cut into 7’’ circles.

Peach Filling

5 ea                                Peaches, peeled, pitted and sliced

4 Tablespoons                 Granulated sugar

2 Teaspoons                    Vanilla extract

¼ cup                             Peach liquor

1” piece                           Fresh ginger, grated 

Combine all ingredients in a bowl and toss to coat peaches. Let set at room temp for one hour or refrigerate overnight.

Sugar Streusel Topping

1 cup                            All Purpose Flour

1 cup                            Granulated Sugar

1 Tablespoon               Salt

1 Tablespoon               Ground Cinnamon

6 oz                              Butter, softened

In mixer with paddle attachment, beat butter until soft. Add sugar until combined, scraping sides as needed. Add remaining ingredients. Mixture should form small clumps. Refrigerate until ready to use.

Assembly

Place ½ cup of peaches on center of dough circle. Fold the edges of the dough up and around the peaches. Top with sugar streusel. Place on a sheet tray lined with parchment paper. Bake at 350 degrees for 20 min or until peaches are bubbly and dough is golden in color.

Reed’s Red Barn Bourbon Barbecue Wings

5 lbs. of wings

Sweet Tea Brine

  • 1 qt sweat tea
  • Kosher salt 1 cup
  • 10 garlic cloves whole
  • 1 T fresh thyme
  • 2 sprigs fresh rosemary
  • 1 t chili flakes
  • 1 t mustard seeds
  • 4 bay leaves
  • 2 whole lemons juiced rinds and all

Place all ingredients into a 2 qt. sauces pot, cool overnight. Next day add your chicken and brine up to 24 hours.

Chicken Rub

  • 2 Cups brown sugar
  • ½ C kosher salt
  • ¼ C cumin
  • 1/8 C coriander
  • 1 T cayenne
  • 2 T black pepper
  • ¼ C onion powder
  • ¼ C granulated garlic
  • ½ C paprika

Place all ingredients into a mixing bowl and mix thoroughly before rubbing wings add just a splash of vegetable oil to make the wings coat better. Don’t be shy with the rub! Go for that big flavor, rub liberally. Smoke chicken for about two hours at 220 degrees until the wings reach an internal temperature of 175 degrees then remover from the smoker. You can eat them straight off the smoker but we like to char grill them with some of their bourbon BBQ sauce for added flare.

Red Barn Bourbon BBQ sauce

  • 1 large yellow onion diced
  • 1 red bell pepper rough chopped
  • 1 lb brown sugar
  • 1 C Worcestershire sauce
  • 1 qt ketchup
  • 2 C apple cider vinegar
  • 2 T black pepper
  • ¼ C kosher salt
  • 1 pt bourbon
  • Juice of 1 lemon

Saute the onions and bell pepper until soft. Add the bourbon and steam off the alcohol be careful not to boil it, it may ignite! After steaming off the bourbon add the rest of the ingredients. Cook for 45 minutes on low. Puree sauce in a blender and its ready to go. This sauce is great on everything and lasts for up to a month so it can be made in advance. After your wings come off the smoker toss, them in a bit of this sauce then grill until beautifully charred, glazed, and delicious. Enjoy!

Red Barn Kitchen is not even a year old, but it's bringing in traffic with its laid-back atmosphere and quality cooking. It offers a patio, often with live music. On the last Thursday of every month, Chef Reed Johnson puts on a hog barbecue roast. Brunch is also served from 12 p.m. to 3 p.m. on Saturday and Sunday.

Red Barn Kitchen is located at 8131 New La Grange Road in Lyndon.

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