Tim Laird shows us how to make Liquid Bourbon Balls and Bourbon Chocolate Pecan Pie
Find these recipes and more in Tim's new book, The Bourbon Country Cookbook.
LOUISVILLE, Ky. (WDRB) -- Chief-entertaining officer Tim Laird shows us a drink recipe perfect for Derby parties.
Liquid Bourbon Ball (Chocolate Martini)
Makes: 1 cocktail
1 ounce Woodford Reserve bourbon
½ ounce nut-flavored liqueur (hazelnut, pecan, or walnut)
½ ounce dark crème de cocoa or chocolate liqueur
Bourbon ball candy, for garnish (optional)
In a shaker filled with ice, combine the bourbon, nut-flavored liqueur, and crème de cocoa. Shake the mixture and strain it into a chilled martini glass. Garnish with bourbon ball candy, if using, and serve.
Bourbon Chocolate Pecan Pie
Makes: 8 servings
1¼ cups all-purpose flour, plus more for rolling out the dough
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1 stick unsalted butter, chilled and cut into ½-inch cubes
3-5 tablespoons ice water
3 large eggs
1 cup packed dark brown sugar
½ cup light corn syrup
½ cup dark corn syrup
¼ cup Woodford Reserve bourbon
2 tablespoons unsalted butter, melted
½ teaspoon kosher salt
1½ cups pecan halves, divided
¾ cup bittersweet chocolate chips, divided
To make the pie crust, in a large bowl, combine the flour, sugar, and salt. Add the butter and, using a fork, cut it into the flour mixture until the butter is about the size of large peas. Slowly add 3 tablespoons of the water, mixing with a fork just until the dough holds together. Add more water only if needed. Using your hands, flatten the dough into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour, or until chilled.
On a floured work surface, roll the dough into a ?-inch-thick round. Transfer the dough to a 9-inch pie plate. Trim the edges of the dough, allowing ½ inch to hang over the rim of the plate. Fold the extra dough onto the rim of the plate and crimp the edge with a fork.
Preheat the oven to 325°F.
To make the filling, in a large bowl, whisk together the eggs, brown sugar, light and dark corn syrups, bourbon, butter, and salt. Stir in 1 cup of the pecans and ½ cup of the chocolate chips. Pour the filling into the crust and sprinkle with the remaining ½ cup of pecans and the remaining ¼ cup of chocolate chips. Bake for 50 to 60 minutes, until the crust is golden brown and the filling is set. Cool the pie on a wire rack to room temperature before serving.
Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.
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