All recipes created by “The Spirited Chef”, Mark Williams, Brown-Forman Corp., Louisville, KY
Benedictine Spread on Yeast Rolls with Kentucky Country Ham
• 8 ounces of cream cheese, softened
• 2 tablespoons grated cucumber
• 1 tablespoon grated red onion
• 1 teaspoon salt
• a few grains of cayenne pepper
• 2 drops green food coloring (optional)
4 yeast rolls, sliced in half
4 ounces thinly sliced Kentucky country ham
8 sprigs of watercress
Peel and grate a cucumber, then wrap in a clean dish towel and squeeze out juice. Discard juice. Do the same for the onion. Mix all ingredients with a fork until well blended. Spread on yeast rolls, top with country ham and watercress.
Cheddar Cheese Wafers
1/3 cup all purpose flour, sifted
Pinch of salt, cayenne pepper
3 tbsp. cold butter, diced
2/3 cup cheddar cheese, grated
Equipment: 1 ½ inch round pastry cutter; baking parchment
Preheat oven to 350 degrees
Place flour, a pinch each salt and cayenne, butter, cheddar cheese, and any additional flavoring, if using, in a food processor: pulse to form smooth dough. Roll out dough on a floured surface to a ¼ inch thickness. Cut out 40 rounds with the pastry cutter. Place dough rounds on parchment lined baking sheets ¾ inch apart and refrigerate for 30 minutes. Bake until golden brown, 8 minutes. Cool completely before topping. Makes 40 wafers.
Early Times Kentucky Whisky Mint Julep Brownies
12 ounces semisweet chocolate
2 sticks unsalted butter, at room temperature
1 1/3 cups sugar
1 cup cake flour
½ cup Early Times Kentucky Whisky Mint Julep Cocktail
½ cup chopped pecan or walnut pieces (optional)
Line a 9-by-13-inch baking pan with parchment or waxed paper. Butter and flour parchment and sides of pan. Chop or break chocolate into small pieces. Melt in a heavy-bottomed saucepan over low heat. Pour into mixer bowl. Cool slightly. Beat butter into warm chocolate. Beat in sugar. Add eggs one at a time. Blend in flour on low speed. Do not over mix. Stir in Early Times Whisky Mint Julep Cocktail and nuts. Pour into pan. Bake at 350 degrees for 35 to 40 minutes. Cool in pan. Dust with powdered sugar and cut into 20 large brownies.
For an extra special treat, serve with vanilla ice cream topped with Chambord Liqueur.