Peach Time Summer Soup

• 2 to 3 pounds of RIPE fresh peaches - preferable locally grown and harvested when ripe for optimum flavor
  • Remove pit and peel. Puree in food processor until smooth. 4 cups required
• 3 cups of Peach Yogurt
• 1 cup of Evan Williams Kentucky Bourbon Whiskey
• Mint leaves for garnish

Evan Williams Paella

• 4 tbls. butter
• 2 tbls. olive oil
• 3 stalks celery, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1 medium onion, diced
• 5 cloves garlic, diced
• 1.5 cups basmati rice
• 1 cup cooked chorizo sausage
• 1 tsp. saffron
• 0.5 cup Evan Williams Bourbon
• 3 cups chicken broth
• 1 lb. shrimp, peeled and butterflied
• 6 sea scallops, split in half
• 1 lb. mussels
• 0.25 cup chopped chilantro
• Salt and pepper to taste

Holiday Pork Tenderloin with Orange-Bourbon Cream Sauce

• 2 pork tenderloins, about 1 lb. each
• 2 tbsp. olive oil
• 1 tbsp. finely chopped fresh sage
• 2 cloves minced garlic
• 2 tsp. finely grated orange peel
• 2 tsp. finely chopped fresh thyme
• ½ tsp. salt
• ½ tsp. freshly ground black pepper
• ¼ cup water

• ½ cup reduced-sodium chicken broth, divided
• 2 tsp. flour
• ½ cup orange juice
• ½ cup Evan Williams Bourbon
• ½ cup heavy cream
• 1 tbsp. honey
• ¼ freshly ground black pepper

In 2 tbsp. chicken broth, whisk flour until dissolved. In saucepan, bring steaming broth to boil over medium-high heat. Stir in flour mixture and remaining ingredients. Boil, stirring frequently, until sauce reduces by half.

Aunt Betsy's Bourbon Chowder

• 12 oz. salt pork - diced
• 1-2 chopped onions (sweet)
• 4 medium potatoes, in medium bite-sized pieces (pre-cooked)
• 12 oz. can of cocktail clams and juice
• 1 ½ cup large-tailed shrimp, halved
• ½ pound sea scallops, halved
• 7 oz. can lump crab meat and juice
• ½ pound white meaty fish (halibut), in medium bite-sized pieces
• 3 cups half-n-half
• 3 large pinches of kosher salt (or as needed)
• ½ to 1 tsp. black pepper
• 1/3 to ¼ cup of Evan Williams Bourbon

Brown salt pork (if salt pork is not salty enough add 3 large pinches of salt.) Half way through cooking, add onions and ½ of Bourbon. Brown. Drain off fat. Add clam juice, crab juice, remaining Bourbon and simmer for 8-10 minutes. Add potatoes, clams, shrimp, scallops, crab, fish and half-n-half. Add pepper. Cook for several minutes. DO NOT BOIL, as half-n-half will curdle.

• onion pita rounds, quartered.
• shredded Monterey jack cheese
• 3 tbsp. butter, softened
• 1 tsp. Evan Williams Bourbon

Creole Tilapia Fillets

• 4 fresh tilapia fillets
  (Season to taste with salt, pepper and Caribbean jerk seasoning.)

• ¾ cup Allegro hot & spicy marinade
• 1/3 cup Evan Williams Bourbon

Kentucky Country Ham Ravioli with Bourbon Mustard Sauce

• 1 onion, chopped fine
• 1 tbsp. unsalted butter
• 1-½ pounds cooked Kentucky Country Ham, chopped fine
• freshly Ground Pepper to taste
• 8 cornichons (French sour gherkins)
• 2 tbsp. breadcrumbs
• 1 tbsp. Evan Williams Bourbon
• 1 large whole egg
• 1 large egg yolk
• 1/3 cup `mayonnaise
• 2 tbsp. sour cream
• 1 tbsp. Dijon mustard
• tbsp. Worcestershire
• Dash of Tabasco Sauce
• fresh pasta sheets
• egg wash (1 tbsp. water beaten with one egg)

• 1 tsp. olive oil
• 1/3 cup minced shallot
• 1 garlic clove, minced
• cup Evan Williams Bourbon
• 2 cups chicken stock
• 1/3 cup heavy cream
• 2 tsp. corn starch
• 1 tbsp. coarse grained mustard

Place one pasta sheet on a floured surface and drop two tsp. of filling onto it. Brush around it with egg wash, place another pasta sheet on top and cut with ravioli cutter. Makes about two dozen ravioli. Cook in boiling water about ten minutes or until al dente.

Sauce
Place oil in skillet over medium heat, add shallots and garlic and cook for one to two minutes until softened. Deglaze with Evan Williams Bourbon. Add stock. In a small bowl, combine cream and cornstarch. Whip cornstarch mixture into sauce and simmer until slightly thickened. Whisk in mustard and add more Evan Williams Bourbon, as desired. Season with salt and pepper. Pour sauce over hot ravioli.

Bourbon Glaze Kabobs

• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 1 sweet onion
• 1 jar baby corn cobs
• 1 can pineapple chunks
• 2 portabella mushroom caps
• 4 tomato wedges
• 1" thick ham steak

• 32 oz. apricot preserves
• 1 1/8 cup Evan Williams Bourbon
• 1 ½ tsp. fresh grated ginger
• 1 tsp. horseradish
• 1 tsp. corn starch

• 3 large sweet potatoes
• 3 Tbs. sugar
• 1 ½ Tbs. Evan Williams Bourbon
• 3 Tbs. butter

Heat grill to medium heat. Cube ham, peppers, onions and mushrooms. Lightly blanch peppers, onions and drain. Assemble skewers with mushroom, ham, peppers, onions, pineapple, corn cobs and tomatoes. Set aside. In a sauce pan bring Bourbon, preserves, ginger and horseradish to a boil. Continue boiling for 5 minutes. Dissolve corn starch in ½ cup water and add to glaze. Split glaze in half. Put half in pitcher so it can be served with meal. Using remaining half, baste kabobs while grilling. Cook until done. Place kabobs on bed of potatoes and serve.

Heaven-ly Gator Purses

Prepare pastry dough first: Sift flour and salt in a bowl. Cut in shortening. Mix in rum. Mix in iced water 1 tbsp. at a time for 4 tbsp. Finish adding water as necessary 1 tsp. at a time. Roll out dough onto lightly floured surface. Cut into desired size circles or use a Calzone mold/cutter to desired size.

Prepare Filling: Cook alligator meat in 2 tbs.. Wait to add Evan till just done (do not brown).

Remove from heat and set aside. In large pan melt butter and add onion, peppers. Saute until tender. Turn off heat and stir in alligator meat. Add remaining ingredients. Stir gently. Spoon mixture into of the pastry circles/shapes. Fold dough over to form a pocket or purse. Seal edges to prevent leakage. Place purses on foil lined baking sheets. Bake approximately 15-18 minutes until golden brown. Serve with dipping sauce.

To prepare sauce: Mix all ingredients together. It's that easy. It's HOT!