Evan Williams' Bourbon Recipes - WDRB 41 Louisville News

Evan Williams' Bourbon Recipes

Cooking with bourbon has gone from country kitchens to haute cuisine over the past several decades.

And Evan Williams Bourbon is sponsoring it's 23rd annual cooking contest Friday at the Kentucky State Fair.

Josh Hafer from Heaven Hill Distilleries and Mike Cunha, the Chef de Cuisine at Limestone Restaurant share their best bourbon recipes.

2006 Blue Ribbon Winner

Peach Time Summer Soup

A cold appetizer soup for special elegant summer meals

2 ½ to 3 pounds of RIPE fresh peaches - preferable locally grown and harvested when ripe for optimum flavor.

Remove pit and peel. Puree in food processor until smooth. 4 cups required.

3 cups of Peach Yogurt

1 cup of Evan Williams Kentucky Straight Bourbon

Mint leaves for garnish

Combine all ingredients and chill thoroughly. Frost your favorite clear bowls or glass mugs in freezer. Immediately before serving, ladle a portion for each serving and garnish with a mint leaf sprig.

2007 Blue Ribbon Winner

Maple-Chipotle Bourbon Glazed Wings

3 lbs. (about 36) Chicken Wings

Maple Chipotle Sauce Ingredients:

2 tablespoons oil

1 cup chopped onion

½ cup maple syrup

¾ cup ketchup

½ cup Evan Williams Bourbon

4 tablespoons Hoisin Sauce

2 tablespoons Chinese Barbeque sauce

1-2 teaspoons Chipotle paste

1 cup real mayonnaise

In a medium saucepan, heat oil over medium heat. Cook onion until golden. Add all ingredients (except for the mayonnaise) to the onion mixture. Bring to a boil then reduce the heat and simmer for 5 minutes.

Remove from the heat and whisk in the mayonnaise. Reserve ½ cup of sauce. Brush and cover each wing with some of the remaining sauce, then grill or broil for about 15 minutes, basting with sauce during cooking.

Serve reserved sauce with cooked chicken wings.

Here are the recipes John will be preparing that the cooking contest.

Chef Varanese's Customized Recipes

Oven Roasted Pork Loin with a Bourbon-Golden Raisin Sauce, Blended Rice, and Braised Swiss Chard with Apples

Pork Loin Serves 4

3# Pork Loin

1tbls. Char Crust

¼ tsp. Granulated Garlic

1oz. Brown Sugar

¼ tsp. Kosher Salt

1/8 tsp. Coarse Pepper

Method: Mix all dry ingredients together, rub on pork and roast in a 400-degree oven for 35 minutes.

Blended Rice

2c. Basmati Rice, cooked

1c. Wild Rice, cooked

Method: Blend together and reheat when needed

Bourbon Raisin Sauce

1/2c. Bourbon

1c. Ginger ale

1/4c. Brown sugar

2tbls. Black strap molasses

1/4c. Golden Raisins


Method: Bring all ingredients to a simmer and thicken with a slurry.

Braised Swiss Chard with Apples

1/2ea. Onion, sliced

2ea. Gala Apples, peeled and diced

2bu. Swiss Chard, Rough chop

1/2c. White balsamic vinegar

1c. Water


Method: Sauté onion until lightly browned. Add the rest of the ingredients and bring to simmer until chard wilts down.

Smoked Turkey Breast with a Bourbon Honey Vinaigrette over Bibb Lettuce, Fried Corn, Tomatoes and Cucumbers

Bourbon Honey vinaigrette

¼ c. Honey

¼ c. Bourbon

1 oz. Rice vinegar

1 ea. Lemon, juiced

1 c. Canola oil

1 ea. Egg, yolk

¼ tsp. Thyme, fresh, minced

Method: In a blender add everything except oil. Begin to mix and slowly add in the oil. Salt and pepper to taste.


1# Turkey breast, table top smoke and bake till 160-degrees, thick sliced

1/2c. Corn kernels, deep fried

¼ c. Red grape tomatoes, halved

¼ c. Yellow grape tomatoes, halved

½ ea. Cucumber, peel half and slice

1 ea. Bibb lettuce

2ea. Lolo rosso, baby

Bourbon Honey vinaigrette

White Chocolate Bread Pudding with Bourbon Sauce

2 qt. Stale Bread

1 # White chocolate, small chunks

½ c. Dried Currants

2 ea. Granny Smith Apples, seeded and diced

2 c. Heavy Cream

12e ea. Eggs

1 c. Sugar

Method: Mix eggs, cream and sugar together. Place rest of the ingredients in a baking dish and pour cream mixture over. Make sure bread mixture is really moist. Cover with foil and bake at 350-degrees for 45 minutes or until firm. Served with bourbon sauce.

Bourbon Sauce

1 can Condensed milk

1 c. Heavy Cream

1/2c. Bourbon

1/3 c. Brown sugar

¼ tsp. Cinnamon


Method: Bring ingredients to a simmer and thicken with slurry.

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