Bourbon Cooking

Bourbon Corn Chowder

When the alcohol has dissipated, bourbon takes on a new flavor which complements food. This dish is fun because you get to flame the bourbon. Be careful!
4 tbs unsalted butter
1 small onion, diced
2, 14oz cans of creamed corn
¼ cup bourbon
¼ tsp. nutmeg
2 - 3 drops hot red pepper sauce
½ cup chicken broth
½ cup heavy cream
salt and pepper to taste
Melt butter over medium heat in large heavy pan. Sauté onions until soft. Stir in creamed corn. Heat bourbon in separate small sauce pan, carefully ignite and add to corn. Stir in remaining ingredients and serve immediately.


Braised Chicken in Creamy Bourbon Sauce
3 - 4 chicken breasts, boneless skinless
wax paper
1 tbs butter
2 tbs olive oil
½ onion, chopped
2 cloves garlic, minced
¼ cup chicken broth
¼ cup bourbon
¼ cup heavy cream
Pound chicken breasts between wax paper until thinner and somewhat uniform in thickness. Melt butter with olive oil in large sauté pan over medium high heat. Add onions and garlic and stir for 2 minutes. Add chicken breasts and brown (about 3 minutes per side). Add chicken broth and bourbon, let simmer until chicken is done. Remove chicken and keep warm. At this point, the liquid should have reduced by at least one half. Stir in heavy cream. Add salt and pepper to taste. Serve cream sauce over chicken breasts.

Bourbon Pie (allow several hours to chill)

21 regular-sized marshmallows
8 oz evaporated milk

1 cup whipped cream
3 oz bourbon

chocolate cookie pie shell

Using a double boiler, melt marshmallows with evaporated milk. Take off heat and cool to room temperature. Whip cream and bourbon, then fold into marshmallow mix. Spoon into pie shell. Chill for at least two hours or until firm.