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The Bourbon Country Cookbook: New Southern Entertaining: 95 Recipes and More from a Modern Kentucky Kitchen
224
by David Danielson, Tim Laird, Edward Lee (Foreword by)
David Danielson
The Bourbon Country Cookbook: New Southern Entertaining: 95 Recipes and More from a Modern Kentucky Kitchen
224
by David Danielson, Tim Laird, Edward Lee (Foreword by)
David Danielson
Hardcover
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Overview
Bourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. The region conjures images of verdant hills of bluegrass, rolling pastures punctuated like an intricate quilt with horse farms’ defining white fences, cold bourbon cocktails sweating in the sun, and hundreds of well-dressed racegoers urging their steeds of choice to the finish line—all culminating into one distinctive southern heritage.
However, bourbon has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon’s evolution through once unheard-of collaborations between kitchen and bar, a renewed interest in seasonal local ingredients, and the influence of the delicious food traditions of the region’s growing migrant populations.
This book distills the spirit and hospitality—both new and old—of great southern food and drink into 90 accessible recipes designed to help you achieve the ease and elegance of Bourbon Country entertaining in your own home. Arranged by the kind of traditional fare you’d find on a Kentucky table—pickles, vegetables, ancient grains, bounties from the barnyard, bourbon cocktails, and more—these recipes pay homage to the rituals and victuals of yesteryear while embracing the new southern palate and the flavors of modern Kentucky bourbon.
However, bourbon has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon’s evolution through once unheard-of collaborations between kitchen and bar, a renewed interest in seasonal local ingredients, and the influence of the delicious food traditions of the region’s growing migrant populations.
This book distills the spirit and hospitality—both new and old—of great southern food and drink into 90 accessible recipes designed to help you achieve the ease and elegance of Bourbon Country entertaining in your own home. Arranged by the kind of traditional fare you’d find on a Kentucky table—pickles, vegetables, ancient grains, bounties from the barnyard, bourbon cocktails, and more—these recipes pay homage to the rituals and victuals of yesteryear while embracing the new southern palate and the flavors of modern Kentucky bourbon.
Product Details
| ISBN-13: | 9781572842489 |
|---|---|
| Publisher: | Agate |
| Publication date: | 05/08/2018 |
| Pages: | 224 |
| Sales rank: | 375,829 |
| Product dimensions: | 8.20(w) x 10.10(h) x 1.00(d) |
About the Author
Tim Laird is an authority on wines and spirits with more than thirty years of experience in the hospitality industry. He is the chief entertaining officer of Brown-Forman, a major producer of fine wines and spirits (including Jack Daniel’s, Woodford Reserve, and Old Forester whiskeys and bourbons) based in Louisville, Kentucky. Laird hosts two local weekly television shows—Secrets of Bluegrass Chefs and Secrets of Louisville Chefs—and is a featured columnist for Louisville’s Food & Dining Magazine. He has appeared on Today, The Early Show, Fox & Friends, The Tonight Show, and World News Now, among many others.
David Danielson is the executive chef at Churchill Downs, the home of the Kentucky Derby. Prior to joining the team at Churchill Downs, Chef Danielson held executive chef positions at the Rockefeller Center in New York with Restaurant Associates, the United Nations Plaza Hotel, and The Palmer House Hilton in Chicago. Over the course of his more than 20 years in the industry, Chef Danielson has managed and catered numerous momentous events including the Kentucky Derby, the Super Bowl, the US Open, the PGA championship, and the Olympics, among others. He was featured in People for the food he cooked for the 2016 Kentucky Derby.
David Danielson is the executive chef at Churchill Downs, the home of the Kentucky Derby. Prior to joining the team at Churchill Downs, Chef Danielson held executive chef positions at the Rockefeller Center in New York with Restaurant Associates, the United Nations Plaza Hotel, and The Palmer House Hilton in Chicago. Over the course of his more than 20 years in the industry, Chef Danielson has managed and catered numerous momentous events including the Kentucky Derby, the Super Bowl, the US Open, the PGA championship, and the Olympics, among others. He was featured in People for the food he cooked for the 2016 Kentucky Derby.
Table of Contents
ContentsForeword
Introduction: America’s Original Distilled Native Spirit
Chapter 1: Juleps, Jiggers, and Classic Bourbon Cocktails
Chapter 2: Small Bites That Make a Big Impression
Chapter 3: Wouldn’t You Like to Meet the Genius Who Invented Brunch?
Chapter 4: Getting Pickled (and Preserving the Best)
Chapter 5: Vegetables: the Real Winners’ Circle
Chapter 6: Bourbon Country Grits, Grains, Pastas, and Breads
Chapter 7: Whistle and Fish
Chapter 8: Barnyard Bounty
Chapter 9: Sweet Endings
Acknowledgments
Resources
Index
About the Authors
Preface
Introduction: America’s Original Distilled Native Spirit
Certain places in the world conjure up taste-and-smell memories, oftentimes centered on food and drink. When you recall visiting special, memorable locations, you usually remember what, when, where, and with whom you shared a meal. France’s Champagne region, Spain’s Basque Country, Germany’s Black Forest, for example: When you think about these places, you can taste the distinctive bubbles of true Champagne, smell the aromas of fresh seafood paella, and imagine the grilled sausages and aromatic strudels in a small café along the Rhine.
Despite the fact that the name “bourbon” is French in origin, Kentucky bourbon is as American as it gets. And like other rich, culinarily defined parts of the world, Bourbon Country boasts its own signature food and drink and its own traditions of entertaining with effortless grace. When you’re here—whether as a visitor or as a resident—anticipate the epitome of Southern hospitality, all served up alongside the mellow amber of generous bourbon.
But what if you’re not here? What if you’re simply striving to pull off some effortless entertaining and Southern hospitality at home? You hold in your hands the perfect Bourbon-Country-made-easy primer.
With its rolling, verdant hills of bluegrass punctuated by classic white fences that define elegant horse farms like an intricate quilt, Bourbon Country is an authentic American region like no other. With it comes centuries-old traditions—multi-generational distillers, farmers, and producers—representing a uniquely Southern heritage. And yes, we remember and pay respect to our forebears who established our area as the home of the American thoroughbred horse.
Make no mistake, however, about the young chefs, distillers, farmers, and producers who are redefining Bourbon County. As innovative as they are, they also embrace the legacy and profundity of the agricultural South—while making it all their own. We are returning to the comfort of fresh food prepared simply and well and in season. And where once upon a time, there was little to no connection between the kitchen and the bar, today the chef and the mixologist collaborate around handcrafted, made-from-scratch food and beverage.
The Bourbon Country lifestyle is one where gracious hospitality is second nature. And that welcoming generally involves imbibing in bourbon. This is, after all, the birthplace of the first uniquely American distilled spirit. While it’s always been Kentucky Proud, today’s bourbon is nothing like the bourbon of yesteryear. Today, making good bourbon is an art, a craft, and a valuable, nuanced skill. Some small-batch bourbons, in fact, fetch the price of a roundtrip ticket for two to Bourbon-l’Archambault, the French town to which bourbon owes its name.
All of this may sound very high brow, but underlying our idyllic Kentucky home is the very accessible food and drink of the modern American South. People are entertaining more and more in their homes, inside their roomy indoor kitchens and outside in their welcoming outdoor kitchens. If it’s college game night, they are home-gating. If it’s a girlfriend get-together, they’re swapping recipes. This new way of “eating Southern” is fresher, lighter, imaginative, inventive, and often influenced (wonderfully) by the region’s new diversity of delicious food cultures from around the world—from Latin America to Southeast Asia.
Of course there will always be fried chicken and hot browns and meat with Henry Bain Sauce (which originated at Louisville’s Pendennis Club). But at Churchill Downs, we are also in the kitchen reimagining what we’re buying from local farms, making Simmered Pole Beans with Tomato and Jowl Bacon and putting together Sweet Potato and Dandelion Salad with Sorghum Dressing.
Regardless of your station in the great Commonwealth of Kentucky, your home should always be a House of Bourbon. The Kentucky Derby is the Rosetta Stone of Bourbon Country entertaining done right—as only the Southern table traditions of the Run for the Roses sanction. This type of culinary entertaining is celebratory, convivial, and joyful. It always appears effortless and easy. It’s a way of life down here, sipping a little bourbon together in the late afternoon.
Our goal is to distill both the spirit and traditions of great Southern food and drink into accessible recipes for memorable entertaining in a thoroughly modern setting. The recipes in this book for libations and all manner of culinary goodness are our take on Southern ingredients for creating a memorable and successful gathering of friends and family.
Certain places in the world conjure up taste-and-smell memories, oftentimes centered on food and drink. When you recall visiting special, memorable locations, you usually remember what, when, where, and with whom you shared a meal. France’s Champagne region, Spain’s Basque Country, Germany’s Black Forest, for example: When you think about these places, you can taste the distinctive bubbles of true Champagne, smell the aromas of fresh seafood paella, and imagine the grilled sausages and aromatic strudels in a small café along the Rhine.
Despite the fact that the name “bourbon” is French in origin, Kentucky bourbon is as American as it gets. And like other rich, culinarily defined parts of the world, Bourbon Country boasts its own signature food and drink and its own traditions of entertaining with effortless grace. When you’re here—whether as a visitor or as a resident—anticipate the epitome of Southern hospitality, all served up alongside the mellow amber of generous bourbon.
But what if you’re not here? What if you’re simply striving to pull off some effortless entertaining and Southern hospitality at home? You hold in your hands the perfect Bourbon-Country-made-easy primer.
With its rolling, verdant hills of bluegrass punctuated by classic white fences that define elegant horse farms like an intricate quilt, Bourbon Country is an authentic American region like no other. With it comes centuries-old traditions—multi-generational distillers, farmers, and producers—representing a uniquely Southern heritage. And yes, we remember and pay respect to our forebears who established our area as the home of the American thoroughbred horse.
Make no mistake, however, about the young chefs, distillers, farmers, and producers who are redefining Bourbon County. As innovative as they are, they also embrace the legacy and profundity of the agricultural South—while making it all their own. We are returning to the comfort of fresh food prepared simply and well and in season. And where once upon a time, there was little to no connection between the kitchen and the bar, today the chef and the mixologist collaborate around handcrafted, made-from-scratch food and beverage.
The Bourbon Country lifestyle is one where gracious hospitality is second nature. And that welcoming generally involves imbibing in bourbon. This is, after all, the birthplace of the first uniquely American distilled spirit. While it’s always been Kentucky Proud, today’s bourbon is nothing like the bourbon of yesteryear. Today, making good bourbon is an art, a craft, and a valuable, nuanced skill. Some small-batch bourbons, in fact, fetch the price of a roundtrip ticket for two to Bourbon-l’Archambault, the French town to which bourbon owes its name.
All of this may sound very high brow, but underlying our idyllic Kentucky home is the very accessible food and drink of the modern American South. People are entertaining more and more in their homes, inside their roomy indoor kitchens and outside in their welcoming outdoor kitchens. If it’s college game night, they are home-gating. If it’s a girlfriend get-together, they’re swapping recipes. This new way of “eating Southern” is fresher, lighter, imaginative, inventive, and often influenced (wonderfully) by the region’s new diversity of delicious food cultures from around the world—from Latin America to Southeast Asia.
Of course there will always be fried chicken and hot browns and meat with Henry Bain Sauce (which originated at Louisville’s Pendennis Club). But at Churchill Downs, we are also in the kitchen reimagining what we’re buying from local farms, making Simmered Pole Beans with Tomato and Jowl Bacon and putting together Sweet Potato and Dandelion Salad with Sorghum Dressing.
Regardless of your station in the great Commonwealth of Kentucky, your home should always be a House of Bourbon. The Kentucky Derby is the Rosetta Stone of Bourbon Country entertaining done right—as only the Southern table traditions of the Run for the Roses sanction. This type of culinary entertaining is celebratory, convivial, and joyful. It always appears effortless and easy. It’s a way of life down here, sipping a little bourbon together in the late afternoon.
Our goal is to distill both the spirit and traditions of great Southern food and drink into accessible recipes for memorable entertaining in a thoroughly modern setting. The recipes in this book for libations and all manner of culinary goodness are our take on Southern ingredients for creating a memorable and successful gathering of friends and family.
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