Woodford Reserve Cheese Spread & Bread Pudding - wave3.com-Louisville News, Weather & Sports

Woodford Reserve

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Bourbon White Cheddar Cheese Spread
8 ounces cream cheese, softened and cut into pieces
6 ounces grated sharp white cheddar cheese
1 tablespoon Worcestershire sauce
3 tablespoons minced yellow onion
1 tablespoon Woodford Reserve bourbon
1/4 teaspoon sweet paprika
Pinch cayenne pepper (to taste)
1/4 cup milk
1.  In a medium bowl, whip cream cheese, white cheddar, Worcestershire sauce, onion, bourbon, paprika and cayenne until well blended and fluffy.  Add enough milk to make the mixture spreadable.
2.  Chill at least one hour before using.
Yield:  About 1 pound
Note:  Leaving out the milk will result in a thick mixture that can be formed into a cheeseball and rolled in crushed toasted pecans or fresh minced parsley.
 
 
 
 
 
 

Chocolate Bread Pudding
Serves 16
Ingredients:
3 quarts cubed Italian Style Bread
1 quart Milk
3 eggs
2 cups sugar
2 Tbsp. vanilla
1 tsp. ground cinnamon
1 pound dark chocolate, cut into chunks
3 Tbsp. melted butter
Method:
1. Soak the bread in the milk for 1 hour
2. Mix the eggs, sugar, cinnamon and vanilla together with a whisk. Add to the bread mix.
3. Add chocolate pieces
4. Melt the butter in a 4 quart baking pan. Pour in the bread pudding mix. Bake at 350 degrees covered for 40-50 minutes, then uncover and bake 10-15 minutes until firm and slightly crusty on the top.
Woodford Reserve Sauce
Ingredients:
8 ounces butter
2 cups sugar
2 eggs whisked well
½ cup Woodford Reserve
Method:
1. Melt Butter in a small sauce pan.
2. Add sugar and stir to dissolve
3. Remove from heat and whisk in eggs until smooth
4. Whisk in Bourbon.  Hold in a gentle, warm water bath.
Woodford Reserve Holiday Ham
Glazed in Bourbon and Orange with Black Berry Cumberland Sauce
Serves 8-.
For the Ham
1 pit cured ham— about 5 pounds. Bone in or out.
For the Bourbon Orange Glaze:
1 cup orange juice concentrate
¼ tsp. ground cinnamon
¼ tsp allspice
¼ tsp ground ginger
¼ tsp. ground clove
½ cup Early Times Bourbon
¼ cup Sorghum
¼ cup Brown sugar
¼ cup Woodford Reserve Bourbon
Combine all the ingredients and stir until the brown sugar is dissolved.
For the Blackberry Cumberland Sauce
1 tablespoon butter
¼ cup minced onion
½ of a (12-ounce) jar red currant jelly
6 ounces blackberry jam
1 tablespoon grated orange zest
¼ cup orange juice
¼ cup lemon juice
1 tablespoon Dijon
1 cup Woodford Reserve bourbon
Sauté onion in butter.  Add jam and jelly and stir until melted.  Add remaining ingredients and bring to a simmer, stirring constantly.  Remove from heat.
Tips for roasting the Ham
• For a ham that has only been partially cooked, you will need to allow about 20 minutes per pound in a moderate (350 degrees F/175 degrees C) oven.
• A fully cooked ham will require about 10 minutes per pound in order to be heated all the way through.
To help keep your ham moist and juicy:
Pour half the glaze over the ham before putting it in the oven. Baste the ham through out the roasting period, about every 15-20 minutes with both new and old glaze.