In her long history as a mixologist, Joy Perrine has cooked up some wicked cocktails for sure.

Her signature ingredient is Kentucky bourbon, and at last, she’s teamed with writer/bourbon appreciator Susan Riegler to put some of those recipes together in The Kentucky Bourbon Cocktail Book.

Bourbon, for all its popularity, has long been sold short as a one-dimensional spirit, says Perrine.  “But,” she says, now, “it’s not just for sipping anymore!”

The book’s cocktail recipes — more than 100 in all — are extremely varied.  Classic recipes (“Old Fashioned”, “Manhattan” variations, the “Julep”, etc.) give way to some of Perrine’s award-winning concoctions, including the signature cocktail of Jack’s Lounge, the “Bourbonball.”

The coolest chapter is called “Bourbon Cocktails by the Calendar,” which gives recipes for drinks for each season.  (A lot of folks around this time of the year will appreciate the Feel Better Kentucky Bourbon Toddy, which, featuring lemon and sourwood honey, is prescribed for the oncoming cold.)

For Riegler, this book represents the first in a trilogy of books showcasing America’s only native spirit.  Her next two bourbon books will be a Bourbon Trail travel guide and a guide to Bourbon tasting.

It seems that publication time for the book will just miss Kentucky Bourbon Heritage Month — which Gov. Steve Beshear recently proclaimed September 2009 ; look for the first-ever bourbon cocktail recipe book to hit shelves in October.

Although I just finished testing the soups and have moved on to double check the salad and appetizer recipes in my forthcoming publication, The Bourbon Cookbook, I’ll share one last soup creation to help you make it through the cold days ahead.

This creamy soup features Knob Creek Bourbon, a JBB Small Batch selection with bright aromas of rye and sea salt that highlight the caper garnish. The spicy, somewhat biting palate of the bourbon pairs well with the bit of horseradish in the soup, and the Knob Creek finish – slightly oily, yet smooth and long – makes it a perfect match for the richness of the smoked salmon. Enjoy this soup with a dash of fresh lemon juice and serve with a green salad and toasted rye bread. Serves 6-8.

Peep the recipe after the jump…

Potato and Leek Puree with Smoked Salmon

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 large leeks, cleaned and chopped, about 3 cups
• 6 cloves garlic, smashed
• 4 pounds red potatoes, peeled and diced
• 1 sprig fresh thyme
• 2 cups bourbon
• 10 cups chicken stock
• 3 teaspoons kosher salt
• ½ teaspoon ground white pepper
• 2 teaspoons prepared horseradish
• ½ teaspoon freshly grated nutmeg
• 1 cup heavy cream
• 12 ounces sliced smoked salmon

Capers for garnish

In a large stockpot heat olive oil and butter over medium heat and sauté leeks, onion and garlic until soft. Add diced potatoes, thyme and bourbon and cook until half of the bourbon has cooked off. Add chicken stock, salt, pepper, horseradish, and nutmeg and simmer, uncovered, until potatoes are soft, approximately 30 minutes. To finish soup, add cream and puree with a hand blender. Add half of the smoked salmon, which has been roughly chopped, and heat through. Add additional salt, pepper, and horseradish to taste. Ladle potato leek puree into bowls and garnish with bits of remaining smoked salmon and capers.

by David Dominé, The Bluegrass Peasant

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 large bone-in chicken breasts with skin (2½ pounds total)
• Kosher salt
• Freshly ground black pepper
• 2 cups country ham, cubed
• 1 cup andouille sausage, sliced
• 2 celery ribs, with leaves, diced
• 1 large green bell pepper, diced
• 1 large red bell pepper, diced
• 1 medium red onion, diced
• 4 large cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups bourbon
• 6 cups chicken broth
• 2 cups peeled, diced tomatoes
• Cooked white long-grain rice
• Thinly sliced green onion for garnish

Read the rest after the jump…

In a heavy pot, heat the oil and butter until it smokes. Season the breasts with salt and pepper and brown, skin side down, over high heat, for about 5 minutes; turn over and cook until browned on the other side. Transfer to a plate and discard the skin. In the same pan, brown the country ham over medium heat and add to the plate with the chicken. Then brown the sausage and add to the chicken and ham.

dd the celery, bell pepper, onion, and garlic to the pan and cook over medium heat until lightly browned. Whisk in the flour to mix with the vegetables, stirring constantly until the flour browns and smells nutty. Pour in the bourbon and stir to make sure there are no lumps; cook for 10 minutes or until the bourbon has reduced by half.

Add the broth and tomatoes; bring to a rolling boil. Reduce the heat to low and add the chicken, ham, and andouille. Cover and simmer until the chicken starts to fall from the bone, about 45 minutes. Remove the bone and tear the chicken into pieces with a fork. The ham should add enough salt to the soup, but you may have to correct the seasoning with more salt and pepper. Serve with a spoon of white rice and a scattering of green onions.

by David Dominé, The Bluegrass Peasant

Peep the tasty recipe after the jump…

Cream of Cauliflower Soup from The Bluegrass Peasant

2 tablespoons olive oil

1 medium yellow onion, chopped

½ cup celery, chopped

2 large cloves garlic, minced

1 medium potato, peeled and diced

1 large head cauliflower chopped or broken into florets (about 2 ½ pounds)
1 cup bourbon
4 cups chicken stock
2 ½ teaspoons kosher salt
½ teaspoon ground white pepper

¼ teaspoon freshly grated nutmeg
½ teaspoon turmeric
2 cups half and half
Dried thyme

In a large kettle over medium-high heat, heat olive oil and sweat the onion, celery, and garlic; add potato and cauliflower and continue cooking for 5 minutes. Pour in bourbon, cover and let steam for another 5 minutes. Add stock, salt, pepper, nutmeg and turmeric and bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes or until cauliflower and potatoes are fork tender. Use a stick blender to purée potato-and-cauliflower mixture in the cooking liquid to the desired consistency. Stir in half and half, warm through and correct the seasoning before serving. Sprinkle with dried thyme and enjoy.

The special dinner begins with a reception at 6:30 p.m. with canapés such as Potato Cube served with crème fraîche caviar and micro beets, and Roasted Squab with cassis reduction on toasted foie gras brioche paired with Gruet Brut, New Mexico NV, and dinner follows at 7:00 p.m. Tramonto’s executive chef, Tim Graham, will also be on hand to orchestrate the memorable evening.

The special menu is as follows:

Amuse-Bouche

Tête de Cochon,

Lentil Salad, Truffle Powder

Sarsaparilla Quail

Smoked Cipollini, Fig, Hazelnut

Torbreck “Woodcutter’s” Semillon, Barossa Valley 2006

Olive Oil-Poached Salmon

Daikon Noodles, Thai Long Peppercorn

Arlaud Morey-Saint-Denis 1er Cru “Les Ruchots” 2003

Intermezzo

Lemon Rosemary

Pâte de Fruit

Prosciutto-Wrapped Rib-eye

Whipped Raclette, Paprika Jus

Saggi by Ambrogio and Giovanni Folonari, Columbia Valley 2005

Dessert

Chocolate Pomegranate Pavé

Sea Salt Caramel Mousse

Pomegranate Reduction

Sugar Stick

Mas Amiel Maury, Roussillon 2006

The cost is $115 per person, and tax and 20% gratuity are additional. Tramonto will also be on hand to sign copies of his cookbook “TRU,” which will be available for purchase for $35. David DuBou, wine specialist for Vintner Select will be available to comment on the wine pairing. Reservations are required for this event and can be made by calling English Grill manager Neal Ward at 502-736-2998 or by visiting The Brown’s website or calling 502-583-1234.

Bourbon in soup? you ask. Yes, bourbon goes with practically anything, as my newest cookbook points out, so give it a try. Today, we’ve got a comforting corn and sweet potato chowder that is thick and satisfying without being too heavy. Although any bourbon will work, I used American Eagle Rare from Buffalo Trace in Frankfort. It has a creamy texture, with hints of vanilla, caramel and toffee that match up well with the main ingredients in the soup. Remember, I’m at the testing stage, so let me know what you think.

Read the rest after the jump…

Corn and Sweet Potato Chowder from The Bluegrass Peasant

• 2 tablespoons butter
• 3 tablespoons olive oil
• 2 large yellow onions, coarsely chopped
• 4-5 large garlic cloves, minced
• 2 teaspoons kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon ground white pepper
• ½ ground black pepper
• ½ teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 1 cup bourbon
• 6 cups milk
• 2 large sweet potatoes, peeled and cut in large chunks
• 3 cups fresh corn kernels
• 3 tablespoons all purpose flour
• ½ cup heavy cream
• Fresh cilantro for garnish

Melt the butter with the olive oil over medium heat in a heavy-bottomed soup pot. Add onions, garlic, salt, cumin, and pepper, and cook for 5 minutes, stirring frequently. Whisk in flour and stir for 30 seconds. Slowly add bourbon, whisking constantly to prevent lumps from forming. When the mixture starts to boil, add milk and sweet potatoes. Simmer, uncovered, over low heat, stirring often, until sweet potatoes are tender, about 30 minutes. Add corn kernels and simmer another five minutes, seasoning with additional salt and pepper as needed. To thicken the chowder, whisk together flour and cream and stir into the soup. Warm through, adjust the seasoning and ladle into individual soup bowls to enjoy. Garnish with sprigs of fresh cilantro or kernels of corn if desired.

by David Dominé, The Bluegrass Peasant

Tru, an acronym for “Tramonto” and “unlimited,” came about after the former Wendy’s employee paired up with the talents of legendary restaurateur Rich Melman and pastry chef Gale Gand; their goal was to remain true to the chef’s art, while keeping flavors alive and drawing on unlimited creativity and access to a wide variety of resources from around the world.

Tramonto’s first cookbook, co-authored with Gand, was American Brasserie. It hit the shelves in October 1997 and became a finalist for the Julia Child Cook Book Awards through the International Association of Culinary Professionals. Their second book, Butter Sugar Flour Eggs, hit the shelves in October of 1999 and was nominated for the 2000 James Beard Award for the Best Cookbook in the category for baking and dessers. In October 2002, Random House published Amuse-Bouche, a title that features the little bites Tramonto has become known for, and in November 2004 Tru: A Cookbook From the Legendary Chicago Restaurant was released to critical acclaim. His latest book, Osteria, deals with hearty fare in Italian kitchens and was published in October 2008.

Demonstrations and a book signing are scheduled for his Sullivan appearance.

by David Dominé, The Bluegrass Peasant

In the last decade, abandoned coal mines and man-made ponds have become the breeding ground for species of seafood previously unknown to Bluegrass waters, and the state has emerged as a leading producer of Macrobrachium rosenbergii, also known as the Malaysian or giant river prawn. Native to Southeast Asia and the Indo-Pacific region, prawns tend to be very easy to prepare since, unlike shrimp, they usually do not have a highly visible vein that necessitates cleaning. In addition, freshwater prawns are larger than average shrimp and have a texture similar to lobster. Because, unlike their marine cousin, they’re not naturally preserved by saltwater, freshwater prawns cook much quicker than shrimp as well.

If you haven’t heard of this new Bluegrass delicacy before, good news: Over the next five weeks, you can buy fresh Kentucky Proud freshwater prawns from growers throughout the Commonwealth. Sheila and Joe McCord will harvest prawn every Saturday in September, starting September 6, at Avalon Farm in Winchester. They will also harvest on Thursday, September 18. Other prawn harvests will get started on Friday, September 12 and continue through Saturday, October 4. Here’s a complete schedule of the state’s prawn harvest.

Read the rest after the jump…

“There are about 30 growers throughout the state,” said Angela Caporelli, aquaculture marketing specialist for the Kentucky Department of Agriculture. She says the preferred method of sale to the public is “mostly pondside.” Grasshoppers Distribution in Louisville has also been buying fresh prawns to supply to restaurants. “I encourage all Kentuckians to experience a freshwater prawn harvest,” says Kentucky Agriculture Commissioner Richie Farmer. “Bring a cooler full of ice and head to a pond near you. Fresh is always better, and it doesn’t get any fresher than right out of the pond.”

To help you prepare your first batch of freshwater prawns, here’s a recipe from my cookbook “Adventures in New Kentucky Cooking with the Bluegrass Peasant.” This recipe combines one of Kentucky’s newest products – freshwater prawns – with one of its oldest – fine whiskey – to produce a Bluegrass treat that will make a perfect appetizer or main course addition to your next feast.

Grilled Freshwater Prawns with Bourbon and Lemon by the Bluegrass Peasant

18 whole freshwater prawns, shells on

1 cup bourbon (I like to use Woodford Reserve here.)

Juice of 4 lemons

4 cloves of garlic, crushed

1 teaspoon kosher salt

2 teaspoons cracked black pepper

¼ cup olive oil

Chopped parsley for garnish

Rinse the prawns and place in a large bowl with the bourbon, lemon juice, garlic, salt and pepper. Toss until well coated and marinate in the refrigerator for one hour. Heat a grill or grill pan to medium-high and remove the prawns from the marinade, reserving the liquid in a saucepan placed over high heat. Toss the prawns in the olive oil and place on the grill, cooking about 3-4 minutes on each side. While the prawns grill, stir the cooking marinade until the mixture thickens and reduces by half. Remove the prawns from the heat, arrange on a serving platter and drizzle with the reduction before correcting the seasoning and garnishing with the chopped parsley.

by David Dominé, The Bluegrass Peasant

I just got back from a couple of weeks in Europe (Thanks for the travel grant, Bellarmine University!) and I made sure to spend some time eating my way through Austria, where I lived from 1989 to 1993. Most Americans know very little about this country – and even less about its gastronomic traditions – but Austrians like to refer to their national cuisine as “German food with finesse.”

Wherever you go in this small alpine country of some 8 million inhabitants – from the grand coffee houses and rustic farmhouse restaurants of Vienna in the east to the mountain inn chalets and lakeside cafés in the western part of the land – one dish is sure to make an appearance on the menu: Wiener Schnitzel. For most speakers of English in this country, it’s a somewhat exotic-sounding word with nonsensical overtones that conjure up nostalgic images of a bedirndled Julie Andrews twirling herself around a mountaintop meadow or the ever-hungry, bumbling Sergeant Schultz on Hogan’s Heroes, but the dish itself is a rather ordinary concoction in the culinary world.

Versions of this meat-scallops-coated-in-breadcrumbs-and-then-fried standard can be found in many countries around the globe, and chicken-fried steak or breaded pork cutlets would count as distant American cousins of what many consider the quintessential Germanic staple. Roughly translated as “Viennese Cutlet” in English, Wiener Schnitzel has origins that have become somewhat clouded by the sands of time, but many agree that around the 16th century it most likely arrived in Vienna, the imperial capital of the Austro-Hungarian empire, from nearby Italy, where it was known as cotoletta alla Milanese or Milanese cutlet.

Whatever the background of this popular dish, the preparation is relatively straightforward and just to prove that you don’t have to be a Colonel Klink or a Baron von Trapp to enjoy it, here’s a simple preview recipe from my latest project, The Bourbon Cookbook. Although traditional Wiener Schnitzel calls for veal, pork is regularly substituted, so I’ve incorporated the other white meat in this Kentucky-fied update of the Austrian original.

Bluegrass Schnitzel by the Bluegrass Peasant

1 ½ pounds pork scallops, pounded thin
¼ cup bourbon
2 large eggs, lightly beaten
½ cup all-purpose flour
1 – 1 ½ cups fresh breadcrumbs
2 tablespoons spicy brown mustard
Salt and ground white pepper
1 cup canola oil
1 lemon

Place the pork cutlets in a shallow baking dish or a plastic zip lock bag with the bourbon and let marinate in the refrigerator for 2 hours. Once the pork has marinated, remove the cutlets and pat them dry, combining the leftover marinade with the two beaten eggs. Set a cast iron skillet with the canola oil over medium-high heat, and place the flour, egg mixture, and breadcrumbs in 3 individual separate shallow dishes, in that order. Brush each cutlet with mustard and season with salt and pepper. To prepare the cutlets, dredge each in flour, shake off the excess and dredge through the egg mixture before coating thoroughly with the fresh breadcrumbs. (To ensure an even crust, make sure to firmly press the crumbs onto the pork to make sure they adhere.)

Once the oil has heated enough so that that the end of wooden spoon starts to sizzle when inserted and placed against the bottom of the pan, add 2 or 3 schnitzels to the pan, frying on both sides till golden brown, about 2 to 3 minutes. Transfer each cutlet to a plate lined with paper towels and place in a 250-degree oven to keep warm. Repeat until all the cutlets have been used, garnish with lemon wedges and dig in. For an authentic Austrian dinner or lunch, serve the schnitzel alongside a green salad and French fries or with steamed white rice studded with peas. Or, for a great sandwich, slip a schnitzel between the halves of a sliced Kaiser roll and enjoy.

In case some of you haven’t seen it yet, a nice Kentucky cookbook came out not too long ago. It’s called Flavors of Kentucky and its author is Lexington food writer Sharon Thompson.

“I learned to appreciate planting a garden, picking blackberries, and canning pickles while growing up in rural Clark County, and I attribute my cooking skills to years of interviewing the finest chefs and home cooks in the Bluegrass,” says Thompson, who has written for more than 30 years at the Herald-Leader. In Flavors of Kentucky, she explores Kentucky’s foodways and includes “recipes that have graced the tables at horse farm mansions, won awards for creative cooks, and are favorites at church potlucks and family reunions.”

Two of my favorite recipes are the Kentucky Beer Cheese and the Fried Banana Peppers. According to Thompson, beer cheese originated at Allman’s restaurant on the Kentucky River in Boonesboro in the 1940s, but I know several sources who claim it got its start much earlier than that – and outside of the Bluegrass.

Whatever the origins, this recipe calls for extra sharp Cheddar spiked with stale beer and spruced up a bit with garlic and Tabasco. It is best served with saltines, radishes and celery sticks. The fried peppers are said to owe their creation to Allman’s as well and the straight-forward recipe requires nothing more a dozen or so seeded banana pepper halves that are dredged in egg and flour and then fried crisp in oil and garnished with cocktail sauce.

Other tasty recipes that caught my eye are the Green Garlic Soup, Country Ham Salad, and the Shrimp Samuels, which gets a generous dose of Maker’s Mark bourbon. I plan on trying them soon. I made both the Ale-8-One Pound Cake and the Sweet Potato Biscuits several weeks ago and liked them both. The biscuits had a nice, buttery texture with an earthy sweetness and can be enjoyed on their own or with any type of meal. The pound cake, moist and rich, is flavored with Winchester’s most famous fizzy beverage.

Louisville native Mark Cornelison took the many attractive pictures for Flavors of Kentucky. Even though this was the first food project for the staff photographer at the Lexington Herald-Leader, the photos are beautiful and help sell the recipes. The hardcover book lists for $24.95 and can be found at most local book stores and at online booksellers.