County Line Bourbon Sauce Recipes

COUNTY LINE BOURBON SAUCE

Steps:

• Place heavy pan on burner at a medium heat setting. Melt butter - DO NOT BURN.
• Break up brown sugar and slowly add to melted butter. Continue to whisk constantly until sugar is dissolved and mixture is smooth and almost at the point of simmering. DO NOT ALLOW SAUCE TO BOIL OR SIMMER!
• Slowly add the heavy whipping cream, continuing to stir the mixture as you do so. Blend well and immediately remove from heat.
• Add the Jack Daniels Bourbon.
• Whip final ingredient into mixture, mixing well and you are ready to rip.

CHICKEN FETTUCCINE IN BOURBON SAUCE

Steps:

• Cook the fettuccine according to package instructions, but do not drain until just before serving.
• Melt the butter in a frying pan and saute the onions until transparent, then add the garlic.
• Add the flour and ground red pepper, stir and then add the half and half, followed by the chicken stock.
• Take the pan off the cook top briefly while adding the bourbon.
• Return the pan to the cooktop and add the chicken. Stir until the sauce has thicken and the chicken is hot.
• Place the cooked and drained fettuccine into a serving bowl, and pour the chicken and sauce over the top.

BOURBON SAUCE

Steps:

• Put butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture registers 160 degrees on a candy thermometer, about 7 minutes.

CRANBERRY BOURBON SAUCE

Steps:

• In small saucepan combine bourbon, shallots, and orange zest. Use SHALLOTS - small bulbs that look similar to a small yellow onion NOT scallions.
• Bring to boil over medium heat, and simmer until syrupy, about 10 minutes.
• Add cranberries and sugar, and stir until sugar dissolves.
• Reduce heat.
• Simmer uncovered until cranberries burst.
• Remove from heat, stir in pepper, and let cool.

COUNTY LINE POTATO SALAD

Steps:

• Put unpeeled potatoes in a large pot of salted cold water; bring to a boil and cook until tender throughout, about 25 minutes. Test by inserting a knife into a potato. Refrigerate 30 minutes to allow potatoes to cool. Carefully peel potatoes and cut into 1-inch cubes; set aside.
• In large mixing bowl, blend together onions, celery, relish, sour cream, mayonnaise, pepper, garlic salt, celery salt and salt. Add cubes of potato and mix gently.
• Cover and place in refrigerator until ready to serve.
• For Garnish: Dust with paprika and garnish with a sprig of parsley.
• Recipe can be halved, if desired.