Tag Archives: desserts

Celebrate National Bourbon Heritage Month With These Bourbon Books

Nobody in Kentucky needs a reason to celebrate bourbon more than we already do each day, but if Congress wants to dedicate a whole month to the cause, we certainly won’t object. Thankfully, Congress did just that in 2007 when it declared September National Bourbon Heritage Month.

Over the past decade, bourbon has exploded on the national scene in a big way finally catching up with what Kentuckians knew all along. Here at the University Press of Kentucky, we’ve long been connoisseurs of the historic spirit so we’ve compiled a list books that should interest everyone from the bourbon historian to the home cook. Enjoy and read responsibly!


Bourbon New Books on America's Native Spiritmanhattan.final.inddThe Manhattan Cocktail covers everything that the aficionado needs to know about the classic cocktail through an examination of its history and ingredients. Author Albert W. A. Schmid dispels several persistent myths, including the tale that the Manhattan was created in 1874 by bartenders at New York City’s Manhattan Club to honor the newly elected Governor Samuel Jones Tilden at Lady Randolph Churchill’s request. Schmid also explores the places and people that have contributed to the popularity of the drink and inspired its lore, including J. P. Morgan, who enjoyed a Manhattan every day at the end of trading on Wall Street.


PeacheeCvCompF.inddIn The Birth of Bourbon, award-winning photographer Carol Peachee takes readers on an unforgettable tour of lost distilleries as well as facilities undergoing renewal, such as the famous Old Taylor and James E. Pepper distilleries in Lexington, Kentucky. This beautiful book also includes spaces that well-known brands, including Maker’s Mark, Woodford Reserve, Four Roses, and Buffalo Trace, have preserved as a homage to their rich histories.


If it’s a month-long bourbon tour you’re looking for, this travel guide will not let you down.

Kentucky Bourbon Country: The Essential Travel Guide

Like wine lovers who dream of traveling to Bordeaux or beer enthusiasts with visions of the breweries of Belgium, bourbon lovers plan their pilgrimages to Kentucky’s bourbon country. And what a country it is! Some of the most famous distilleries are tucked away in the scenic countryside of the Bluegrass region, stretching between Louisville, Bardstown, and Lexington. Locals and tourists alike seek out the finest flavors of Kentucky as interest in America’s only native spirit continues to grow.

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Bourbon Desserts: Always-in-the-Pantry Bourbon Pound Cake

Always-in-the-Pantry Bourbon Pound Cake

Always-in-the-Pantry Bourbon Pound Cake

“Bourbon does for me what the piece of cake did for Proust.”—Walker Percy

Why not combine the two?

What better way to celebrate National Bourbon Heritage Month than with this home-cook staple from Lynn Marie Hulsman’s Bourbon Desserts.

Introducing the recipe, Hulsman says, “The loveliest thing about about pound cake, though, is that it’s rootsy.” This is the kind of recipe that anyone with a well stocked home kitchen can make at just about any time. That’s not to say, however, that making a truly inspired pound cake doesn’t take a good deal of love and attention.

With that said: break out the whisks and get to baking. When you’re bourbon-loving friends drop by, you’ll be more than ready to entertain with this delicious cake.

Always-in-the-Pantry Bourbon Pound Cake

Makes two 8 x 4-inch loaves

2 cups (4 sticks) butter, cold (but not hard),
plus more for greasing pan
2½ cups granulated sugar
7 large eggs, at room temperature
4 cups cake flour, sifted before measuring
1 tablespoon bourbon

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Bourbon Desserts: The Best of Both Worlds!

Many people think of bourbon as a dessert because of its deliciously sweet taste. But what happens when you actually add bourbon to a dessert? Pure magic. You can take our word for it on this one.

Kentucky Chocolate Bourbon Pecan Pie with Bourbon Whipped Cream

You might already be familiar with the traditional bourbon desserts that are popular in and around the Bluegrass state. Bourbon Balls, a sinfully delicious candy made with bourbon, chocolate, and pecans, have been a staple of the bourbon-dessert industry for decades.

bourbon balls

For fans of colder treats, Bourbon Ball Ice Cream has become an increasingly popular dessert to many. Keeneland has been adding bourbon to their famous bread pudding for years—and you don’t hear anyone complaining!

Now that we’ve gotten your attention, we’re sure you want to try all of these desserts yourself. Just to ensure that we weren’t making anything up and to do some of your own field research, of course.

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The best place to start your bourbon dessert journey is in UPK’s book Bourbon Desserts by celebrated food writer and home chef, Lynn Marie Hulsman. The title says it all people.

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This book features more than seventy-five decadent desserts using America’s native spirit. Hulsman brings together a collection of confections highlighting the complex flavor notes of Kentucky bourbon, which are sure to delight the senses. Giving readers the confidence to prepare these easy-to-execute desserts, this cookbook also features fun facts about bourbon and its origins as well as tips and tricks for working in the kitchen.

Interested? We know. Keep reading for a never-before-seen recipe from the book!

Sinner’s Chocolate Angel Food Cake

Growing up, I heard lots of talk from my Grandma and the ladies in her front-room, one-chair beauty salon about “reducing.” Apart from cantaloupe and cottage cheese, or half a grapefruit with a maraschino cherry on top, the only virtuous dessert was angel food cake. I never cared for the sticky, Styrofoam redolent packaged concoctions from the supermarket, though. Here’s my twist: A homemade version that actually tastes like wholesome food. Perhaps it’s a little lighter, with fewer calories than some desserts. I don’t really care. I’m after thrills like bourbon and chocolate, and they’re in there. Sinful? You decide.

Makes 1 10-inch x 4-inch angel food cake

1 tablespoon butter, for greasing
3/4 cups all-purpose flour, sifted twice, plus more for flouring
1/2 cup cocoa powder (I like Scharffenberger’s)
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup egg whites (from 6 to 7 large or 8 to 9 small eggs), at room temperature
1 tablespoon bourbon

Grease a 10-inch x 4-inch tube pan with butter, dust it with flour, and set it aside.

Preheat the oven to 350 degrees F.

Sift the flour twice into a large mixing bowl, then measure it into another large mixing bowl.

Add the cocoa to the flour, then sift together three times. Add the cream of tartar, and sift the dry mixture together one more time, then set it aside.

In a separate large mixing bowl, combine the sugar and salt, and sift them together four times, then set the mixture aside.

Using an electric mixer, set to medium-high speed, beat the egg whites until stiff, but not dry, until you have medium-high peaks, about 5 minutes.

Sprinkle on enough of the flour-cocoa mixture to dust the top of the foam without collapsing it, then gently fold it in with a spatula. Alternate with small amounts of the sugar-salt mixture, and continue until all of the dry ingredients are folded into the egg whites.

Add the bourbon to the mixture, and fold in gently using the spatula.

Pour the batter into the prepared cake pan, and bake for 15 minutes at 350 degrees F. After 15 minutes, reduce the heat to 300 degrees F, and bake for 45 more minutes or until a wooden cake tester or metal skewer inserted into the center of the cake comes out clean.

Invert the entire pan onto a wire rack on the countertop, and allow it to cool for two to three hours. Once it’s cool, loosen the cake from the pan using a butter knife, and set it upright on a cake plate.

Store in an airtight plastic cake safe or tin for up to 1 week.


 

If you’re interested in buying the book, you can pre-order it on our website. It’s expected to be released in August of this year! Be sure to check out Hulsman’s website if you can’t get enough of this talented author!