JUST THE FACTS…
What distinguishes bourbon from other whiskeys? Four things:
1. It must be comprised of at least 51% corn.
2. It must be aged in new American oak barrels for a minimum of two years.
3. It cannot be distilled higher than 160 proof (80 percent alcohol).
4. It can be cut only with water to reduce the alcohol level.
Beyond that, bourbons can be made with blends of grains that include wheat and rye. Generally speaking, wheat bourbons are dense and smooth, while rye bourbons have a characteristic spicy kick that some compare to Scotch whiskey.
BOURBON & FOOD
Keep the holiday cookie thing going with this tasty dessert pairing! (Or just keep this one in mind for Valentine’s Day, which is somehow just around the corner!)If the idea of tender, dense coconut dipped in dark chocolate appeals to you, then you’ll love ’em!
Recipe: Cookies & Candies: Chocolate-Dipped Coconut Drops
Makes 3-4 dozen
3/4 cup sugar
1/2 cup egg whites (from 3 or 4 large eggs) (not beaten)
2 1/2 cups unsweetened grated coconut
10 ounces semisweet chocolate, divided
Preheat oven to 350F and line 2 cookie sheets with parchment paper.
Combine sugar, egg whites and coconut in a bowl and stir. Measure out teaspoonfuls of the mixture and place 1 inch apart on the cookie sheets. (This can get a little sticky, so have a finger bowl of water and a towel nearby!) Chill for 30 minutes.
Bake for 10-12 minutes or until light golden brown on the edges. Let cool completely on the cookie sheets.
Melt half the chocolate in a small bowl. Carefully dip the base of each cookie into the chocolate and place back on the parchment-covered tray, chocolate side down. Allow chocolate to set completely.
Melt remainder of chocolate and re-dip the base of each cookie. Again, replace on tray and allow chocolate to set completely.
Pairing: Your favorite Bourbon, of course!
BOURBON IN FOOD
This recipe comes from Maker’s Mark Bourbon and a menu of fall/winter dishes paired with Maker’s cocktails. Try Maker’s on the rocks to go with!
Recipe: Salads: Maker’s Mark, Blue Cheese & Spinach Salad
1 lb. fresh spinach, cleaned and stems removed
1 Tbs. shallots
2 strips bacon (uncooked)
1 tsp. butter
2 oz. red wine vinegar
4 mushrooms, thinly slices
2 Tbs. Maker’s Mark
4 oz. crumbled Bleu Cheese
Clean and rinse spinach thoroughly. In small pan, lightly sauté shallots and bacon in butter; drain bacon, break into pieces and return to pan. Add red wine vinegar and mushrooms. Flame mixture with bourbon. In large bow, toss spinach and bleu cheese with hot vinegar/bourbon mixture until all leaved are thoroughly coated. Serve immediately.
