Thanksgiving can be very competitive for cooks trying to show off their skills. Woodford Reserve distillery chef in residence Ouita Michel shows some thanksgiving dishes --including a way to kick up ham steaks with a little of the "family recipe." She also has a few tricks for the turkey gravy.

Woodford Reserve Distillery in Versailles, Kentucky is hosting several holiday lunches, dinners and tours for the holidays. Each has a special menu for visitors.

Holiday Lunch at the Woodford Reserve Distillery

Chef-in-Residence Ouita Michel and her culinary team have created a bountiful holiday buffet full of Kentucky favorites and seasonal specialties. As a finishing touch to a wonderful meal, take a guided tour of our distillery to discover the five sources of flavor that make our bourbon unique and the authentic. Visit our award-winning gift shop for special holiday promotions and ideas.

November 23th - December 23rd, 2012

Wednesday - Saturday, 11:00 a.m. to 2:00 p.m. and Sunday - 12:30 p.m. to 2:00 p.m.

Cost: $25.00 per person, plus tax and gratuity

Reservations: For seating times and reservations, please call (859) 879-1953. Reservations are recommended, but walk-ins are always welcome when space is available.

Woodford Reserve Holiday Dinner and Evening Tour

Before your wonderful meal, take a guided tour of our distillery to discover the five sources of flavor that make our bourbon unique and the authentic. Return and savor a delicious Woodford Reserve Cocktail, and a beautiful Holiday buffet dinner. Red or white wine will be paired with dinner and special Woodford Toddy with dessert.

Friday and Saturday Evenings- 2 seatings: 5:30 p.m. and 7:00 p.m.

November 23, 24, 30, December 1, 7, 8, 14, 15, 21, 22

Tours will be at 4:30 p.m. for the 5:30 p.m. seating, and 6:00 p.m. for the 7:00 p.m. seating, must have a reservation for the tour.

Gift Shop will be open from 5:00-6:00 p.m.

Cost: $50.00 per person, plus tax and gratuity

 

Woodford Reserve Distillery Visitor Center

7855 McCracken Pike

Versailles, KY 40383

For seating times and reservations, please call (859) 879-1953. Reservations are recommended, but walk-ins are always welcome when space is available.

 

For information: http://www.woodfordreserve.com/kentucky-bourbon-map-directions

 

Holiday Open House at the Woodford Reserve Distillery

December 8th , 2012

This weekend we'll be offering guided tours of our distillery for you to discover the five sources of flavor that make our bourbon unique and authentic. On Saturday December 8th, meet local artisans and browse our gift shop to find special holiday promotions and ideas or purchase a personalized, engraved bottle of Woodford Reserve!

Saturday's activities include:

Chef-in- Residence Ouita Michel will provide us with complimentary Bourbon White Cheddar Cheese Balls Rolled in Parsley, Warm Artichoke Spread with Crackers, Creamy Spinach Dip with Dill and Greek Yogurt with Crudités, Bowls of the Five Flavor Snack Mix, Cranberry Vanilla Short Bread, Woodford Chocolate Oatmeal Cookies. She'll also be serving Gourmet Spiced Hot Chocolate and Mint Iced Tea.

Midway School Bakery will be selling holiday cookie boxes and bags of Five Flavor Snack Mix.

Flavor Wheel demonstrations will be offered at 11:30 a.m. and 12:30 p.m. Demonstrations include Toasted Nut, Parmesan, Chocolate, Dried Berry and Sorghum.

Rona Roberts will be signing copies of her cookbook, 'Sweet, Sweet Sorghum: Kentucky's Golden Wonder'

Bourbon Barrel Foods will be demonstrating how to prepare some delicious finger foods with their bourbon-inspired products.

Ruth Hunt Candies will have samples of their delicious chocolates to taste.

Barrelheads will be available for purchase from the gift shop and can be personalized for you at no cost.

Engraved bottles will also be available for purchase from the gift shop.

Special Activities in the Visitor Center on Saturday, December 8th

10:00 a.m. - 1:00 p.m.

Cost: No cost to attend and reservations are not required.

Holiday Recipes from Woodford Reserve Chef-In-Residence Ouita Michel

Bourbon White Cheddar Cheese Spread

8 ounces cream cheese, softened and cut into pieces

6 ounces grated sharp white cheddar cheese

1 tablespoon Worcestershire sauce

3 tablespoons minced yellow onion

1 tablespoon Woodford Reserve bourbon

1/4 teaspoon sweet paprika

Pinch cayenne pepper (to taste)

1/4 cup milk

1. In a medium bowl, whip cream cheese, white cheddar, Worcestershire sauce, onion, bourbon, paprika and cayenne until well blended and fluffy. Add enough milk to make the mixture spreadable.

2. Chill at least one hour before using.

Yield: About 1 pound

Note: Leaving out the milk will result in a thick mixture that can be formed into a cheeseball and rolled in crushed toasted pecans or fresh minced parsley.

Chocolate Bread Pudding

Serves 16

Ingredients:

3 quarts cubed Italian Style Bread

1 quart Milk

3 eggs

2 cups sugar

2 Tbsp. vanilla

1 tsp. ground cinnamon

1 pound dark chocolate, cut into chunks

3 Tbsp. melted butter

Method:

1. Soak the bread in the milk for 1 hour

2. Mix the eggs, sugar, cinnamon and vanilla together with a whisk. Add to the bread mix.

3. Add chocolate pieces

4. Melt the butter in a 4 quart baking pan. Pour in the bread pudding mix. Bake at 350 degrees covered for 40-50 minutes, then uncover and bake 10-15 minutes until firm and slightly crusty on the top.

Woodford Reserve Sauce

Ingredients:

8 ounces butter

2 cups sugar

2 eggs whisked well

½ cup Woodford Reserve

Method:

1. Melt Butter in a small sauce pan.

2. Add sugar and stir to dissolve

3. Remove from heat and whisk in eggs until smooth

4. Whisk in Bourbon. Hold in a gentle, warm water bath.

Woodford Reserve Holiday Ham

Glazed in Bourbon and Orange with Black Berry Cumberland Sauce

Serves 8-.

For the Ham

1 pit cured ham- about 5 pounds. Bone in or out.

For the Bourbon Orange Glaze:

1 cup orange juice concentrate

¼ tsp. ground cinnamon

¼ tsp allspice

¼ tsp ground ginger

¼ tsp. ground clove

½ cup Early Times Bourbon

¼ cup Sorghum

¼ cup Brown sugar

¼ cup Woodford Reserve Bourbon

Combine all the ingredients and stir until the brown sugar is dissolved.

For the Blackberry Cumberland Sauce

1 tablespoon butter

¼ cup minced onion

½ of a (12-ounce) jar red currant jelly

6 ounces blackberry jam

1 tablespoon grated orange zest

¼ cup orange juice

¼ cup lemon juice

1 tablespoon Dijon

1 cup Woodford Reserve bourbon

Sauté onion in butter.

Add jam and jelly and stir until melted.

Add remaining ingredients and bring to a simmer, stirring constantly. Remove from heat.

Tips for roasting the Ham

· For a ham that has only been partially cooked, you will need to allow about 20 minutes per pound in a moderate (350 degrees F/175 degrees C) oven.

· A fully cooked ham will require about 10 minutes per pound in order to be heated all the way through.

To help keep your ham moist and juicy:

Pour half the glaze over the ham before putting it in the oven. Baste the ham through out the roasting period, about every 15-20 minutes with both new and old glaze.

Woodford Reserve Cranberry Orange Relish

¾ cup sugar

¼ cup Woodford Reserve

¼ cup orange juice or cranberry juice

1 large navel orange, cut 8ths (peel on)

2 cups fresh cranberries

1 cup dried cranberries or dried cherries

In a food processor, combine sugar and orange wedges. Pulse for 30 seconds to chop coarsely. Add fresh cranberries and pulse for 45 seconds, or until all ingredients are coarsely chopped and well mixed.

Warm the juice and Woodford Reserve and soak until soft. (about 45 minutes) add to the chopped fresh cranberries.

Refrigerate before serving.

Distillers Grain Pilaf

Serves 12

Ingredients:

1 cup pearl barley

1 cup wheat berries

1 cup rye berries

1 cup wild rice

1 cup long grain white rice

1 cup minced onion

1 cup minced celery

½ cup minced carrot

½ cup chopped fresh parsley

1 cup dried cranberries or raisins

1 cup good quality olive oil

salt and pepper to taste

Method:

Cook all grains

Boil 1 cup barley with 2 cups water until tender

Boil 1 cup wheat berries with 2 cups water until tender

Boil 1 cup rye berries with 2 cups water until tender

Boil 1 cup wild rice with 3 cups water until opened and tender

Cook 1 cup long grain rice with 2 cups of water, covered until tender.

Cook the minced onion, carrot and celery in the olive oil until translucent. Combine the grains, the vegetables and olive oil, parsley, dried fruits, salt and pepper. Taste for seasoning. Serve warm or at room temperature.

Also great to add: toasted pecans or walnuts, lemon or orange juice, rosemary