The Bourbon Country Cookbook by Tim Laird, Lori Laird and David Danielson and Photography Dan Dry -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Foreword Introduction: America’s Original Distilled Native Spirit Chapter 1: Juleps, Jiggers, and Classic Bourbon Cocktails

Sours and Syrups Our Signature Mint Julep Bourbon Country Manhattan Seelbach Bourbon Bee Ward 8 Maple Old Fashioned Horse’s Neck Whiskey Sour Proper Old Fashioned Bourbon Breeze Bluegrass Negroni Bourbon Crusta French Manhattan Kentucky Mule Bourbon Peach Cooler Liquid Bourbon Ball Berry Muddler Bourbon Lemonade

Chapter 2: Small Bites That Make a Big Impression

Bourbon Bacon Toasts Bacon and Pecan Pimento Cheese Deviled Eggs with Country Ham Benedictine Spread Kentucky Bourbon Cheese Fondue Country Ham, Pear, and Arugula Flatbread Peach and Country Ham Flatbread Crispy Chicken Skins with Bourbon Honey Butter Sweet and Spicy Nuts Fried Green Tomatoes with Smoky Aioli

Chapter 3: Wouldn’t You Like to Meet the Genius Who Invented Brunch?

Sausage and Spring Onion Scramble over Cheesy Grits Cornmeal Griddle Cakes with Blueberry Lemon Compote Smoked Ham, Spinach, and Cheese Bread Pudding Sorghum Baked French Toast Derby Eggs Benedict Manhattan Salmon Bourbon Maple-Glazed Bacon Tomato Watermelon Salad Strawberry Snap Pea Salad Sunday Bird Bluegrass Peaches with Ice Cream

Chapter 4: Getting Pickled (and Preserving the Best)

Quick Pickling Brine Bourbon Pickled Peaches Red Wine Pickled Beets Kentucky Chow Chow Pickled Watermelon Rind Tomato Bacon Jam Peach BBQ Sauce Mom’s Strawberry Jam

Chapter 5: Vegetables: The Real Winner’s Circle

Green Beans with Kentuckyaki and Smoked Sesame Seeds Charred Carrots with Toasted Pecans and Honey Skillet Turnips with Bacon and Pickled Mustard Seeds Cauliflower Market Salad Simmered Pole Beans with Tomato and Jowl Bacon Creamed Collard Greens with Buttered Crumbs Bourbon Baked Black-Eyed Peas Sweet Potato and Dandelion Salad with Bourbon Sorghum Dressing Beet and Strawberry Salad with Arugula and Poppy Seed Dressing Butter Bean Succotash Roasted and Pickled Asparagus Salad

Chapter 6: Bourbon Country Grits, Grains, Pastas, and Breads

Farrotto with Pears and Butternut Squash Cast Iron Spoonbread Pecan Barley Risotto Rosemary Sour Cream Biscuits Couscous with Grilled Garden Vegetables Grit Fritters with Country Ham Hickory Smoked Mac and Cheese

Chapter 7: Whistle and Fish

Raw Oysters with Champagne-Bourbon Mignonette Rainbow Trout with Creamed Collard Greens Bloody Mary Shrimp Salad Cast Iron Scallops with Country Ham, Corn, and Tomatoes Charbroiled Oysters Cornmeal Dusted Catfish with Bread and Butter Pickle Tartar Sauce Derby Shrimp and Grits with Tasso Gravy Poached Salmon with Cucumber Scales Fried Fish Sticks with Buttermilk Ranch Dipping Sauce

Chapter 8: Barnyard Bounty

Roasted Pork Tenderloin with Bourbon Glaze Dry Brine Roasted Chicken Kentucky Smoked Lamb Shoulder Giant Hot Brown Bacon Wrapped Beef Tenderloin with Henry Bain Sauce Herb Roasted Turkey Breast with Bourbon Pickled Peaches Nashville Style Hot Wings Kentuckyaki Glazed Pork Belly Bourbon Mustard Glazed Beef Short Ribs Derby Day Burgoo

Chapter 9: Sweet Endings

Bourbon Cherries with Grilled Pound Cake Bourbon Bacon Chocolate Chip Cookies Bourbon Pecan Fudge Bourbon Caramel Crème Brûlée Mixed Berry Hand Pies Bourbon Bread Pudding Apple Pie Cobbler with Brown Sugar Pecan Topping Bourbon Chocolate Pecan Pie Strawberry Rhubarb Shortcake Blackberry Peach Cobbler with Lemon Rosemary Topping

Acknowledgments Resources Index About the Authors