Have you ever wondered which bourbon expression to pair with each course when enjoying your favorite meal? Similar to wine, Bourbon should be enjoyed with certain foods to bring out the full palate of flavors in both the food and the Bourbon. Lucky for you, we’ve got the perfect meal sample for you. Learn how to prepare a five-course Four Roses® Bourbon dinner. Wow your friends and family and enjoy something delicious all at the same time.
First Course – Fried Green Tomato, Lucky Penny Chèvre, Ohio Cider Reduction
- 2 cups apple cider
Simmer the cider in a small saucepan until it becomes a thick, golden syrup, about 1 hour. Let cool until ready to serve.
Fried Green Tomatoes
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 eggs, lightly beaten
- 1 (12 fluid ounce) bottle high-quality beer
- 1 cup milk
- 1/2 cup oil for frying
- 5 green tomatoes, sliced 1/2 inch thick
- 6 ounces chèvre, crumbled
In a bowl, mix 1 1/2 cups flour, black pepper, garlic powder, eggs, and beer. The mixture should resemble pancake batter.
In another bowl, place remaining cup of flour, and in a third the milk.
Heat the oil in a skillet over medium heat. Dip tomato slices first into the milk, then the flour, then into the batter to coat evenly. Fry in the skillet 5 minutes on each side, until golden brown. Serve immediately topped with chèvre and a drizzle of cider reduction.
Kentucky Apple Cocktail (pair with Fried Green Tomato dish)
- 1 ounce Four Roses® Bourbon such as Yellow Label or Small Batch
- 1 teaspoon pure maple syrup
- Dash Angostura bitters
- 4 ounces hard apple cider such as Crispin Original or Brut
- Fresh apple slice
Fill a tall glass with ice cubes. Add Four Roses® Bourbon, maple syrup and bitters. Top with hard apple cider; stir gently. Garnish with a fresh apple slice.
Adapted from drinkandcocktailrecipes.com
Second Course- Apple Plank-Grilled Scallop with Honey Gastrique
- 1 oz. black peppercorns
- 6 cardamom seeds
- 4 whole allspice, cracked
- 8 oz. honey
- 3 oz. rice vinegar
Toast spices in a dry sauté pan until aromatic, then transfer to a food processor and blend into powder. Reserve. Heat honey until bubbly, add spices and cook until caramelized. Remove from heat and stir in vinegar as desired, using care as it will bubble up. Let cool and reserve.
- Salt and freshly ground pepper
- 1/4 cup canola oil
- 12 large sea scallops
- 2-4 applewood planks or ovals, depending on size
Soak wood plank in water for a minimum of an hour. Light grill. When grill is ready, place wood plank on grill. Oil scallops and sprinkle with salt and pepper. After three minutes, place scallops on plank, close grill and let cook for about 10 minutes (depending on size of scallops!). Remove scallops from grill and serve. Remember – food will continue to cook on plank after removed from grill, so adjust time according to your food!
Serve with gastrique on the side. Serves 6
Four Roses Yellow Label (pair with Scallops)
A worldwide favorite, especially when creating mixed drinks with a sophisticated, contemporary flair. Hints of pear and apple compliment floral aromas and mix with a taste of honey and spice. Smooth and mellow with a unique, long and soft finish.
- Nose: Fruity, floral, gentle spice, honey.
- Palate: Crisp, yet soft & smooth, fresh fruit, hints of pear & apple.
- Finish: Soft & smooth.
Third Course- Berkshire Baby Back Ribs, House Bourbon BBQ Sauce, Smoked Corn/ Cheddar Grits
- 2 tablespoons olive oil
- 1 onion, finely diced
- 6 garlic cloves, roughly chopped
- 1 tablespoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons salt
- 1/4 cup brewed espresso
- 1/2 cup apple cider vinegar
- 1/4 cup Four Roses® Bourbon
- 2 cups catsup
- 1 1/2 cups firmly packed brown sugar
Heat the olive oil in a saucepan over medium heat. Add the onions, garlic, cumin, red pepper flakes and salt and cook, stirring frequently, until the onions are soft and translucent and the garlic is soft, about 10 minutes. Do not allow the garlic to brown.
Add the espresso, vinegar, and Four Roses® Bourbon and bring to a boil. Remove from the heat and transfer the mixture to a blender. Blend on high until smooth. Return the mixture to the pan and whisk in the ketchup and brown sugar until fully incorporated and smooth.
Makes 3 cups Adapted from The Meatball Shop Cookbook
- 4 ears sweet corn, husks and silk removed
Prepare charcoal or gas grill or traditional smoker for indirect smoking on low heat. Use one layer charcoal for smoker and place food on top grate. For best results, use hickory or mesquite wood chips or chunks.
Place corn on cooking grate of fully smoking grill or smoker. Smoke 1 to 1-1/2 hours over charcoal or 20 minutes over gas. Remove corn and allow to cool. Cut corn kernels from the cob with a sharp knife.
- 6 cups water
- Salt to taste
- 1 1/2 cups quick cooking or old-fashioned grits (not instant!)
- 2 cups milk
- 1 cup heavy cream
- 8 tablespoons butter
- 8 ounces grated sharp cheddar
- Freshly ground black pepper, to taste
In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Stir in cheese until melted. Stir in smoked corn. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
Adapted from Bon Appétit, January 2012
- 4 slabs babyback ribs
- Bourbon-based barbecue sauce, above
Preheat oven to 350°. Place the ribs bone side down on a rack in a foil-lined roasting pan. Bake until tender (1 1/2 – 2 hours), basting every 20 minutes with barbecue sauce. Serve with additional sauce to pass.
Four Roses Small Batch (pair with Ribs)
Marrying, or mingling, multiple Bourbon flavors is an art in itself. Four original and limited Bourbons have been expertly selected by our Master Distiller at the peak of maturation to create a perfectly balanced small batch Bourbon that rewards you with a mellow symphony of rich, spicy flavors along with sweet, fruity aromas and hints of sweet oak and caramel. Finishes soft, smooth and pleasantly long. Best enjoyed straight up, on the rocks, or with a splash.
- Nose: Spicy, rich, mellow, fruity, hints of sweet oak & caramel.
- Palate: Creamy, mellow, ripened red berries, rich, spicy, well-balanced, moderately sweet.
- Finish: Soft, smooth & pleasantly long.
Fourth Course- Grilled Angus Strip Steak, Spiced Cherry/Bourbon sauce, Roasted Asparagus
- 24 large asparagus spears (about 2 pounds), trimmed and peeled
- Extra-virgin olive oil
- Coarse sea salt and freshly ground black pepper
Preheat oven to 400°F. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.
Adapted from Bon Appétit
Spiced Cherry Bourbon Sauce
- 2/3 cup Four Roses® Bourbon
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
- 1/4 cup finely chopped shallots
- 2/3 cup beef stock
- 1/2 cup crushed spiced cherries, pitted and chopped, or left whole (your preference)
Heat Four Roses® Bourbon in heavy small saucepan over medium heat until warm. Remove from heat; carefully ignite with match. Let burn 30 seconds, then cover to extinguish flame.
Heat 1 tablespoon butter in a skillet; add shallots and sauté 2 minutes. Add stock, cherries, and Four Roses® Bourbon; boil until reduced by half, about 3 minutes. Remove from heat. Add remaining 5 tablespoons butter, 1 tablespoon at a time, whisking just until melted. Spoon sauce over your favorite grilled steaks and serve.
Four Roses Single Barrel (pair with Steak)
A premium Single Barrel Bourbon with a taste you’ll want to savor again and again. Complex, full bodied and surprisingly smooth with a delicate long finish that’s unbelievably mellow. Contains hints of ripe plum and cherry tastes with fruity, spicy aromas including maple syrup and cocoa.
- Nose: Fruity, spicy, floral, cocoa, maple syrup, moderately woody.
- Palate: Hints of ripe plum & cherries, robust, full body, mellow.
- Finish: Smooth & delicately long.
Fifth Course- Pear Spice Bread Pudding, Bourbon Hard Sauce
- 2 2/3 cups granulated sugar, divided
- 1 tbsp ground cinnamon
- 4 large fresh pears, cored and sliced
- 1 loaf of Italian bread, cubed
- 1/2 cup melted unsalted butter
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 9 eggs
- 2 tablespoons vanilla extract
Mix 2/3 cup granulated sugar and cinnamon together. Toss 2 tablespoons of cinnamon-sugar mixture with pears. Set pears aside. Toss bread cubes with melted butter and sprinkle liberally with remaining cinnamon-sugar. Arrange on baking sheet, cut side up, and bake for 5 to 7 minutes or until golden brown. Cool at least 5 minutes.
Butter sides and bottom of 9- by 13- by 2-inch glass baking dish; set aside. Combine milk, cream, eggs, 2 cups granulated sugar and vanilla in mixing bowl and beat until smooth. Place 1 layer of bread cubes, in glass dish. Arrange layer of pear slices on top. Repeat layers, ending with bread cubes. Pour egg mixture over all. Cover with foil and refrigerate overnight.
Preheat oven to 350° F. Place pudding pan with foil cover in larger pan of cold water on lower shelf in oven. Bake at 350° F for 2 to 2 1/2 hours or until sharp knife inserted in center comes out clean.
- 1 cup butter
- 3 cups powdered sugar
- 4 tablespoons Four Roses® Bourbon
Cream butter before slowly adding powdered sugar. Blend the mixture until it is light and fluffy before adding the liquor. Once thoroughly combined, chill the hard sauce until you are ready to serve it. Hard sauce can keep for several days in the refrigerator.
Chef interpretation of scaled-up recipes may vary from home results.