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.

Beer No Matter Where It’s From: Fans of football and good beer have a great day ahead  Saturday.  Flanagan’s Ale House will host an event dubbed East Coast, West Coast, No Coast, in which brewing giants Dogfish Head (from Rehoboth Beach, Del.) and Stone (San Diego, Calif.) meet brewmasters from the Bluegrass Brewing Company (the Ville!) in a celebration of some of their finest beers.  For a list of all beers present, check here and here.  The event, which starts at 5 p.m., carries a $5 cover (and presumably something for every beer you order), with all the proceeds benefitting Henry’s Ark in Prospect.

Meet a Master Brewer — Delivering the Stone cold brew to the East Coast, West Coast, No Coast event will be Greg Koch, the owner and founder of Stone Brewing Co.  Before heading over to Flanagan’s he’ll be at Ray’s Monkey House Café hanging out with his pal (and mayoral candidate) Dr. Nimbus Couzin.  Starting at 2:30 he’ll be giving away Stone pint glasses, chatting with customers, and maybe even drinking some of that 13th Anniversary Ale.

And a Master Distiller — To celebrate National Bourbon Heritage Month, Jack’s Lounge will be hosting the first in its Master Distiller Dinner Series on Sept. 29.  The guest at the dinner will be Wild Turkey master distiller Jimmy Russell, who will join mixology queen Joy Perrine to create Wild Turkey cocktails to go with each of the dinner’s three courses.  A spot can be reserved for $60, plus tax and tip.

And a Master Cause — Morton’s Steakhouse is partnering with Feeding America to raise money for local and national food banks.  The Louisville Morton’s is hosting a cookbook signing event on October 13 to promote its new “Morton’s: The Cookbook,” with $5 from the $59 ticket being donated to Feeding America.  The steakhouse will also auction off a dinner for six at the Chef’s Table, featuring dishes from the book as well as wine pairings.  Morton’s also plans to auction a 3-litre bottle of Chateau St. Michelle and an autographed copy of the movie “Scream,” which stars David Arquette and Courtney Cox.

Here in the heart of bourbon country, even premium single malt scotch whisky can be a tough sell.  The natives – even those of us with Scots-Irish ancestry – have never really been brought up to fully appreciate the subtle nuances of heather and other such woodsy, grassy flavors that scotch embodies (the oak barrels in which the whisky is aged, of course, we understand pretty well).

Or maybe we just gave up on scotch with our first hideous taste of Usher’s Green Stripe, the absolute lowest common denominator blended version of scotch, which I remember upon first tasting surely being something akin to licking an ashtray.

Undaunted by such Bluegrass prejudice, Café Metro‘s Gary Byler, Jr., welcomed the opportunity of creating a scotch themed dinner with help from The Glenlivet Corp. and its delightful, kilted, knowledgeable and entertaining representative, Winston Evans.  I was privileged to be in attendance May 28 for this exclusive presentation, which consisted of a thoughtfully concocted, four-course meal designed to pair exquisitely with a variety of aged Glenlivet vintages.

We were greeted at the bar with a Rob Roy cocktail, which I never even finished, mostly because each successive course was accompanied by an even older, more distinguished pour.  Our caramelized onion and mushroom soup with bacon was served with a Glenlivet 12-year old scotch, which was a perfect match for the sweetness of the onion and the meaty taste and texture of the mushrooms.

An artful pork paté with dried fruit and green olives was served with a 15-year old French Oak Reserve, and our salad of roasted leeks in honey Dijon vinaigrette came with a 16-year old Nàdurra, which is unique even among single malts for its process.  The end result is a slightly more cloudy spirit than its more refined cousins, but it’s the closest one can really come to drinking the stuff straight from the barrel.

If they wanted a marketing slogan for it, it could be “Mother’s Milk for Those in Kilts.”  (You’re welcome; I’ll be sending the invoice soon).

There were four entrée choices – mine was the pan seared duck breast with red chile pear sauce, blue cheese potato cakes and Asian pear relish.  One of my dining companions opted for the orange glazed salmon with parsnips and gingered carrots, and the other two available choices were a scotch and cherry glazed smoked pork chop with creamed leeks and applesauce, and a seared filet of beef with a scotch thyme pan sauce over rice pilaf with cranberries and almonds.  All were presented with a Glenlivet 18-year old, and all of the ingredients and flavors were carefully considered.

Chef Gary’s menu was a masterpiece, even without dessert, for which I wouldn’t have had room, anyway.  As an impoverished student, I don’t really get out much these days, so I ended up spending more time drinking and talking than I did eating, and ended up taking most of my duck home with me.  Fortunately, I just live around the corner, so I could stumble home safely with my to-go box.  It’d been a rather long time since I’d indulged in any scotch . . . and yes, I felt it the next morning.

We were entertained in between each course by the aforementioned Mr. Evans, who has apparently never met a question about scotch he couldn’t answer.  If you have questions about scotch that you’d like answered, The Glenlivet website is packed with information including tasting notes, history, and a “society” for those who are already aficionados.

Given the enthusiastic response from Thursday night’s diners, I think you can look for more such adventurous pairing dinners at Café Metro in the not too distant future.

It’s sure to get your sweetie in the mood, and you’ll be happy when the check comes and you see how much you saved by eating in. For under $50, you can use recipes from my first cookbook, Adventures in New Kentucky Cooking and the upcoming Bourbon Cookbook to whip up something as good as you’d find at any local restaurant. All the recipes are designed to serve six, so make the necessary adjustments or invite two more couples over and make a night of it. Don’t forget the roses and champagne.

To start, mix up a batch of shrubs. Raspberry shrub was one of the most popular drinks in the America of the 1800s and owes much of its popularity to the Temperance Movement, which promoted it as an alternative to hard spirits and beer. The word shrub comes from the old Arabic word meaning drink and amounted to a tart, fruit-based syrup that would be cut with cold water and sometimes alcohol to produce a refreshing summertime beverage. In Kentucky, as in most parts of the country, shrubs were also known as vinegars, no doubt because vinegar was a key ingredient used to macerate the fruit, and they could be made from a wide variety of fruits and berries. Not surprising, Kentuckians often added bourbon whiskey to their shrubs for a more potent concoction. The beautiful pink color makes this the perfect Valentine’s Day cocktail.

Raspberry Bourbon Shrubs

• 4 cups fresh raspberries (frozen will work)
• 2 cups apple cider vinegar
• 2 cups granulated sugar
• Sparkling water
• Bourbon

Simmer the raspberries and vinegar in a large saucepan for 20 minutes or until the berries have started to break down. Transfer the mixture to a blender and purée. Once the mixture has cooled slightly, strain it through a sieve to remove all the seeds and pulp. There should be at least 3 cups of juice, if not, you’ll have to add some water to make up the difference. Transfer to a saucepan with the sugar and simmer for 20-30 minutes until the sugar is dissolved and the syrup is thick and ruby red. For each shrub, you will need to mix together 1 part syrup with 2 parts sparkling water and a splash of bourbon. You won’t even taste the vinegar, by the way.

Read the rest and get the recipes after the jump…

Then, start off with the following appetizer using one of my favorite local delicacies, smoked spoonfish. The spoonfish, also known as the paddlefish or spoonbill catfish, is one of the tastiest byproducts of recent trends in which Kentucky tobacco farmers have turned to aquaculture as a way of diversification. This relative of the sturgeon has firm, white flesh that has become a favorite with seafood aficionados across the country.

Lewis Shuckman, a third-generation fishmonger who operates the family business at his west Louisville smokery, has won numerous awards for his smoked treats. His smoked spoonfish has also gained national recognition for its exceptional quality, and Kentucky spoonfish caviar such as that produced at Schuckman’s has received attention around the world for its exceptional quality. Paired up with savory pancakes flavored with sweet potato, the smoked fish is sure to be a hit.

Smoked Spoonfish with Sweet Potato Pancakes

• 1 ½ cups sifted all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons sugar
• 1 teaspoon salt
• ½ teaspoon freshly grated nutmeg
• 1 ¼ cups cooked mashed sweet potato
• 2 eggs, slightly beaten
• 1 ½ cups buttermilk
• ¼ cup melted butter
• Vegetable oil for frying
• 1 cup flaked smoked spoonfish
• Unsweetened whipped cream and chopped green onion for garnish

Sift all the dry ingredients together into a mixing bowl. Combine remaining ingredients and add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto a hot greased griddle or skillet and fry, turning once, until browned on both sides. Serve warm with a dollop of whipped cream topped off with flaked spoonfish and green onion.

After you’ve finished the appetizers and cocktails, move on to the soup, which you can make in advance and reheat to serve. Although it has a wonderfully creamy texture, there’s no dairy here, other than a bit of butter. If you want to make it vegan, use olive oil and vegetable stock instead. Now might be the time to pop the cork on that bottle of champagne.

Bourbon Butternut Squash Soup

• 1 medium yellow onion, diced
• 4-5 cloves fresh garlic, smashed
• 4 tablespoons unsalted butter
• 6 cups butternut squash, diced, peeled and deseeded
• 1 cup bourbon
• 3 teaspoons kosher salt
• 1 teaspoon ground ginger
• 1 teaspoons nutmeg
• 1 teaspoon cinnamon
• ½ teaspoon ground white pepper
• ½ teaspoon cumin
• 6 cups chicken broth
• ¼ cup honey
• Pumpkin seed oil

Sauté onions and garlic with the butter in a 4-quart saucepan over medium heat until onions become translucent. Add squash and cook an additional 5 minutes. Turn up the heat and add bourbon, cooking until the liquid has reduced by half. Stir in salt, ginger, nutmeg, cinnamon, pepper and cumin. Pour in chicken stock and simmer, covered, for 25 minutes or until the pieces of squash have started to break down. Add honey and use a handheld blender to puree the soup in the saucepan until perfectly smooth. Correct the seasoning and enjoy with a healthy drizzle of pumpkin seed oil.

Now, it’s time for the salad course. This creation is another take on the famous open-faced sandwich from Louisville’s celebrated Brown Hotel, and incorporates all of the main ingredients from the original, but adds the crisp crunch of iceberg lettuce and the tangy zing of bourbon and buttermilk in the dressing. Pop open another bottle of bubbly if you’re out, or switch to a bottle of sauvignon blanc if you’re in the mood for something else.

Cold Brown Salad with Bourbon Buttermilk Dressing

• 1 head iceberg lettuce
• 1 cup buttermilk
• 1 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 3 tablespoons bourbon
• ½ teaspoon kosher salt
• ¼ teaspoon ground white pepper
• 2 large tomatoes, sliced
• 1 small turkey breast, cooked and chopped (about 2 cups)
• 6-8 slices cooked bacon
• Asiago cheese
• Toast points

Wash the lettuce and cut into 6 wedges. Prepare the dressing by whisking together the buttermilk, mayonnaise, vinegar, bourbon, salt and pepper. Assemble individual salads by laying several slices of tomato over each wedge of lettuce and drizzling with buttermilk dressing. Top with chopped turkey and bacon, and garnish with slivers of Asiago cheese and toast points.

For the main course, try one of my most popular recipes: filets of beef marinated in bourbon. The steaks need to sit in the bourbon for a while, so make sure you do that before your date arrives. As a side, make a skillet of corn and lima bean maque choux, a Louisiana-inspired succotash. If you want, you could open a bottle of cabernet sauvignon to go with the entree, but everybody knows champagne goes with everything, so pop open another bottle and fill up your glasses. Or, switch over to a bottle of rose champagne. Trust me, it’s not the pink champagne that your parents drank on the night of their honeymoon. Any decent wine shop will have a couple of varieties of this trendy sparkling wine. And it’s pink: think cupid and roses.

Bourbonnaised Filet Mignon

• Six 4-ounce filet mignons
• 1 cup bourbon
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons butter
• ½ teaspoon kosher salt
• 1 tablespoon light brown sugar
• 2 tablespoons brown mustard
• ¾ cup heavy cream

Lay the filets in a single layer in a shallow dish and pour in the bourbon and lemon juice. Place the dish in the refrigerator and let marinate for at least four hours, turning each filet over at least once to ensure an even marinade. To cook the filets, melt the butter in a well-seasoned skillet over medium-high heat. Remove the beef from the marinade and pat dry with a paper towel. Season each side with salt and rub with a bit of the brown sugar. Once the butter has started to sizzle, sear each filet for about 4 minutes on each side. Remove the steaks to a plate and cover with aluminum foil to keep warm. To make the sauce, turn the heat under the skillet up to high and add the leftover bourbon marinade. Once it begins to boil, whisk in the mustard and cream and reduce the sauce by half. Correct the seasoning. Spoon over the filets and enjoy.

Corn and Lima Bean Maque Choux

• 2 tablespoons unsalted butter
• 1 cup chopped yellow onion
• ½ cup diced red bell pepper
• ½ cup diced green bell pepper
• ¼ cup diced celery
• 4 cups corn (about 6 ears)
• 2 cups frozen lima beans, thawed
• 1 cup bourbon
• 1 teaspoon kosher salt
• ½ cup heavy cream

Melt the butter in a large skillet over medium-high heat and sauté the onions, peppers and celery for 2-3 minutes. Add the corn, limas, bourbon, and salt. Cook, stirring often, until most of the liquid has evaporated. Add the cream and cook for 2 minutes. Remove from the heat, correct the seasoning and serve piping hot with a garnish of chopped parsley.

And, for the piece de resistance: everybody’s favorite, crème brûlée, for dessert. The flavors of orange and bourbon are perfect together in this creamy, not-too-sweet finish to your Valentine’s Day feast courtesy of the Bluegrass Peasant.

Orange Bourbon Crème Brûlée

• Juice of 4 large oranges, about 1 cup
• 1/3 cup bourbon
• ¼ cup granulated sugar
• 8 large egg yolks
• ¼ cup granulated sugar
• 2 cups heavy cream
• ½ teaspoon vanilla extract
• 1/8 teaspoon iodized salt
• Sugar for the top

Preheat oven to 300 degrees. Whisk together the orange juice, bourbon and sugar in a heavy skillet and cook over medium heat until the liquid reduces by half and forms a syrup. Remove from heat and set aside to cool. There should be around ½ cup of syrup. In a large mixing bowl, whisk together the egg yolks with the sugar until pale yellow and frothy, about 10 minutes. Whisk in the cream, vanilla, and salt. Add the cooled orange-bourbon syrup and continue whisking. Divide the mixture between 6-8 ramekins and transfer the individual ramekins to a large baking dish. Set on the middle rack of the oven and add enough very hot water so that at least half of the ramekin sits below the surface of the water. Close the door and bake in this bain marie for 15 minutes. Reduce the heat to 250 degrees and cook for another 45 minutes. Remove the hot water bath and allow the custards to cool in the water. Once they have cooled, sprinkle about a teaspoon’s worth of sugar over the top of each and caramelize under a broiler or with a kitchen torch to achieve the signature sugar crust.

So, pop open another bottle of champagne and get out that box of chocolates. Turn the light down a little more, and get out the candles. You can leave the dishes for tomorrow. I got you started; now the rest is up to you.

by David Dominé, The Bluegrass Peasant

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.

One of several adult continuing-education programs offered through U of L’s Delphi Center, this particular course will feature interactive discussions and seminars on the ins and outs of Kentucky bourbon. According to Delphi Center spokeswoman, Anita Block, a popular course about food and wine has been offered there for the last 15 years now, so it only seemed logical to design a course built around the allure of Kentucky’s most popular export. “We expanded to offer a bourbon course since Kentucky is the center of bourbon production, and because of its rise in popularity throughout the years.”

Topics included in this class will include an overview of the history of bourbon, and the basics of how bourbon whiskey is produced. In addition, participants will learn the proper tasting techniques of bourbon and how to enjoy it at its best. Not only that, students will delve into the art of cooking with bourbon and discover what foods pair well with Kentucky’s native spirit.

“Being able to talk knowledgeably about one of Kentucky’s signature industries can be a terrific icebreaker in social and networking events, and can be useful when entertaining out-of-state guests or business clients,” said Bourbon Hall of Fame Master Distiller Rutledge. “Whether someone has been a connoisseur for years or is just curious about learning more about Kentucky bourbon, we’ve come up with a great curriculum to give people a wealth of knowledge.”

“We were lucky to snag one of the best distillers in the business for this wonderful opportunity,” added Block. “Jim has an outstanding background and major achievements to his name, so we were excited to bring him on board.”

Rutledge has earned a reputation for his proficiency in crafting quality bourbon, with Four Roses single barrel and small batch bourbons recently earning numerous awards, including five-star ratings from liquor industry publication, Spirit Journal. With more than 42 years in the industry, Rutledge is active with the Kentucky Distiller’s Association and will serve as chairman of the famed Kentucky Bourbon Festival for the seventh year in 2009. In addition, he has received many honors such as Whisky Magazine’s 2008 Ambassador of the Year for American whiskies, and Malt Advocate Magazine’s Lifetime Achievement Award.

To register for the Delphi Center’s “Bourbon101″ course, visit the website or call (502) 852-6456. Cost is $134 to participate in all four sessions.

by David Dominé, The Bluegrass Peasant

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

Every year, I bake big batches of multi-sized gingerbread stars and hang them on the tree along with simple red-and-white striped candy canes. As result, the tree always has an informally festive, almost whimsical appearance, and the house smells great.

This year I put up a second tree, and instead of clear lights, I wrapped the Frazier fir with strands of multi-colored bulbs and hung ornaments in different shades of pink and gold. To finish it off, I took wax-paper wrapped pieces of homemade taffy and wired them to the ends of the branches. The tree appears elegant and playful at the same time, and guests are encouraged to help themselves to a piece of candy. It’ll also come in handy as bait when I invite people over to take down the tree on January 6th. But I find that hanging miniature bottles of bourbon from the branches really ensures that I have a crowd to help take down the tree.

I’ve heard some people say they don’t like putting edible things on their tree for fear of attracting ants or other sweet-toothed insects, but I’ve never had a problem with bugs in the many years I’ve been hanging cookies and candy on my trees.

Pets, on the other hand, are a different story.

Read the rest after the jump…

I remember one year I baked dozens of extra-large gingerbread boys and girls. After dusting them with confectioner’s sugar, I hung them all over the 12-footer in the front parlor. The tree looked spectacular and I was very proud of myself, but toward the end of the evening I noticed that some of the gingerbread men hanging from the bottom branches had mysteriously become double amputees. Thinking their legs had just succumbed to the laws of gravity and fallen down into the abyss of presents below, I didn’t think much of their tragic loss until I spied a trail of powdered-sugar foot prints leading into the next room. I followed the track and at its end I found our little schnauzer, Bess, with crumbs and confectioner’s sugar in her beard and a very large grin on her face.

I suppose I could always avoid hanging cookies from the bottom branches – the ones she can reach – but I don’t have the heart. Bess is 15 years old now and every year she looks forward to her Christmas tree. Such is her degree of shamelessness and entitlement now that she doesn’t even bother gently working the gingerbread ornaments off the branches when everyone else has left the room – instead, she brazenly walks up to the low-hanging temptations and snatches them off in full view of all assembled. I guess you could say she’s a little bitch.

Decorate your tree with cookies and your pets will love you. You can also hang doggie biscuits if you’re worried about Fido’s nutritional intake. Forget about the cat, though. Cats and Christmas trees don’t mix. I had to find out the hard way one year when I hung a pair of jingle bells stuffed with catnip from one of the branches. It took days to clean up that mess. Silly me.

Don’t forget about your outside trees, either. Birds love suet balls rolled in seed, but there’s any number of other goodies for winged creatures that you can find in the pet aisle.

Here are some things your human friends might like when you decorate your tree:

• Miniature popcorn balls
• Cinnamon sticks and vanilla beans tied to branches with a bit of gold ribbon
• Strings of cranberry and/or popcorn
• Hard candies wrapped in cellophane such as starlight mints, butterscotch discs or cinnamon lozenges
• Fresh red and green pears
• Clove-studded oranges and tangerines, or lemons and limes (pomander balls)
• Dried fruit such as prunes and apricots
• Whole, unshelled nuts like walnuts or pecans

Use your imagination and chances are, you’ll start hanging edible goodies on your tree for years to come. But don’t be too imaginative. I had a foodie friend who one year hung salamis and other hard sausages from his Christmas tree. Truth be told, it looked sort of gross, not to mention perverted. For that reason, I recommend hanging sweet treats from your holiday tree and no meat products.

Here’s a good website with some Scandinavian-inspired recipes for things to hang on your tree:

Merry Christmas from David Dominé, The Bluegrass Peasant