Bourbon On Your Plate
Kentucky Bourbon Trail
Walk into a bar these days and you’ll find more whiskeys than you can shake a swizzle stick at.
So where to begin?
Two words: Bourbon. Onyourplate.
We’re on a bourbon kick—sipping it on the rocks, splashing it into cocktails. So it was only a matter of time before America’s Native Spirit made its smoky-sweet way into our more solid nourishments.
Part of what makes bourbon bourbon is also what makes it so great with food. By law, in order to be called bourbon, it must be aged in new charred oak barrels, a process that gives the liquor its reddish hues and imparts a range of flavors from wood to tobacco, from caramel to vanilla.
And how many foods go well with caramel and vanilla? We’d tell you, but our mouths are full ofwhiskey-soaked dark chocolate bundt cake.
Inspired by bourbon’s Southern roots, we started with a simple sweet potato mash
before moving to more savory pursuits, and then it wasn’t long before we really had the bourbon bug and were drizzling it into braises, glazes and batters. Our rule: If a recipe calls for brown sugar, try bourbon. Like, for instance, the next item on our to-whiskey list, bourbon cured salmon.
Which we suspect would go nicely with a glass of bourbon.