Cooking With BourbonIf you're thinking it's time you want to test the waters with using bourbon in the kitchen, we've got you covered. Check out these curated bourbon cooking recipes which are perfect to get you started on your new bourbon culinary adventure.
Start Cooking With Bourbon Tonight
Bourbon has been a worldwide favorite of many a bartender and the key ingredient in several legendary cocktails for nearly two centuries. With its robust and smoky flavor spectrum, it’s really no shock that bourbon is beginning to make its way into kitchens at home as well as with professional chefs around the globe. Bourbon goes surprisingly well with a full range of foods, everything from desserts like chocolate truffles, pies, and milkshakes to savory offerings such as salad dressings, meat marinades, and glazes, plus foods you wouldn’t expect could be bourbon-ized like grilled cheese or braised scallops.
Honey Glazed Bacon
- 1/4 cup clover honey
- 2 tablespoons bourbon
- 12 slices double-smoked, thick-cut bacon
- Coarsely ground black pepper
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Combine honey and bourbon and bring to a boil.
- Remove from heat and let cool slightly.
- Lay the bacon on baking sheet and roast for 10 minutes.
- Brush with the honey-bourbon syrup.
- Continue roasting until caramelized and crispy, another 10 to 15 minutes
- Sprinkle with 1/4 teaspoon pepper and serve.
Bourbon Sea Salt Caramels
- Nonstick vegetable oil spray
- 2 cups sugar
- ½ cup light corn syrup
- 1 14-oz. can sweetened condensed milk
- ½ cup (1 stick) unsalted butter, cut into small pieces
- 2 tablespoons bourbon
- ½ teaspoon kosher salt
- Flaky sea salt
- Coat an 8×8” baking pan with nonstick spray and line with parchment paper; spray parchment.
- Bring the sugar, corn syrup, and ¼ cup water to a boil over medium-high heat, stirring to dissolve sugar.
- Cook while swirling the pan occasionally, until mixture turns a deep, 8–10 minutes.
- Remove pan from heat and whisk in sweetened condensed milk and butter until smooth.
- Add thermometer and return to medium-low heat. Cook, whisking constantly until thermometer registers 240°.
- Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool.
- Sprinkle caramel with sea salt, cut into ¾” pieces, and wrap individually in parchment paper.
Spicy Bourbon Chicken
- 2 lbs boneless chicken breast, cut into bite-size pieces
- 1-2 tablespoon olive oil
- 1 garlic clove, crushed
- 1/4 teaspoon ginger
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup apple juice
- 1/3 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
- Heat oil in a large skillet
- Add chicken pieces and cook until lightly browned
- Remove chicken
- Add remaining ingredients, heating over medium Heat until well mixed and dissolved
- Add chicken and bring to a hard boil. 6. Reduce heat and simmer for 20 minutes.