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
Serve over ice
Shelley’s Red Barn Peach Crostata
Makes 4-5 crostatas
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.
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.
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
Place all ingredients into a 2 qt. sauces pot, cool overnight. Next day add your chicken and brine up to 24 hours.
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
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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