5 Drool-Worthy Bourbon Dishes Courtesy of Some of Boston’s Top Chefs
To celebrate National Bourbon Month in September, we asked some of our favorite Boston chefs to make a dish highlighting the smoky yet spicy flavor of Woodford Reserve – and boy did they deliver. From apple pie cinnamon rolls to New England stuffies, here are 5 drool-worthy bourbon dishes courtesy of some of Boston’s top chefs:
Bourbon Turnip Polenta from Chef Kevin O’Donnell – Boston, MA
The ultimate comfort food – thisWoodford Reserve based dish was specially made with the fall and winter months in mind. Filling the bowl with polenta, musetto sausage, baby white turnips, turnip brovada, and turnip greens is the perfect recipe for a chilly night in.
Stuffies from Chef Gilson – Cambridge, MA
Fresh quahog clams, herbs, and lots of love make these Stuffies simply irresistible. These clams were made to pair perfectly with a bourbon on the rocks. Want to recreate this at home?
Here’s the recipe:
1/2 lb. butter
1/2 large onion, chopped finely
2 cups flour
3 cups milk
1/2 cup chopped quahog clams
1/2 cup grated parmesan cheese
1 tbl. thyme, chopped
1 tbl. parsley chopped
zest of 1 lemon
1 tsp paprika
2 cups of bread crumbs
Cook onion in butter until soft. Add flour and whisk over low heat until the mixture resembles roux. Add milk and whisk over high heat and continue cooking until the mixture thickens to the consistency of cookie dough. Add clams, herbs, cheese and seasoning. Cool before portioning into 2 oz balls. Freeze. Remove frozen portions and bread with flour, then eggs, then breadcrumbs. Fry each stuffie in 350 degree oil for 4-5 minutes.
Grilled Bacon Slab from Chef Jon Sanchez – Boston, MA
This grilled bacon slab (infused with Woodford) starts off with a double cream sauce that is seasoned with lemon zest, shallots and salt. Blanched peas are then folded into the sauce, heated gently. Thick cut bacon tops off this dish, which is finished with a delicate salad of pea greens, pickled lemon zest, olive oil, pickled shallots and a touch of salt. Drooling yet? We are.
Kentucky Woodford Mousse from Chef Tru Lang – Somerville, MA
A light mousse flavored with touch of Woodford, earthy wild mushrooms toasted in brown butter and glazed with a splash of the bourbon whiskey. Accented with salted ham powder and thinly sliced smoked pork, a nod to Kentucky’s country ham tradition. Shaved raw kohlrabi brings a little crunch and lightness to an otherwise rich and smoky dish.
Apple Pie Cinnamon Roll from Chef Gita Kantrow – Boston, MA
Chef Gita sure knows the way to our hearts (and our stomach). This sweet morsel of delight (otherwise known as an apple pie cinnamon roll) is the perfect combination of sweet and tart. The smoky flavor from Woodford Reserve glaze, gives this dessert the ultimate fall campfire sensation.This is a paid partnership between Woodford Reserve and Boston Magazine