5 Recipes For Cooking With Breckenridge Bourbon

Sipping your whiskey or enjoying a hand-crafted cocktail doesn’t have to be the only way to consume Breck’s award-winning spirit. We’re giving you 5 other reasons to bust out the bottle of whiskey because as it turns out, whiskey goes well with food and IN your food too…so get cookin’.

Maple Bourbon Bacon // Breckenridge Distillery Restaurant

8 strips of 1/2 inch thick bacon or as thick as u can get (Apple smoked)
2 oz Breckenridge Bourbon
4 tbsp maple syrup
1/2 tsp orange zest
2 tsp of Dijon mustard
2 tbsp ground black pepper
2 tbsp cracked black pepper

In a mixing bowl, mix together Breckenridge Bourbon, maple syrup, orange zest, and dijon. Paint bacon with ¾ of the mixture front and back. Then sprinkle the two different grinds of pepper. Place on a wire rack over a sheet pan. Bake at 350-degrees for 6min. Then flip and bake an additional 6 min or until desired crispiness. Brush again with remaining 1/4 bourbon mixture and serve.

Maple Bourbon Glazed Brussels Sprout // Breckenridge Distillery Restaurant

Maple Bourbon Glazed Brussels Sprouts

7 Brussels Sprouts
1 tbsp of maple syrup
1/2 oz of Breckenridge Bourbon
Green Apple
Salt & pepper
Olive oil
*Yields 1 approx. serving 

Approx. 7 Brussels cut in half longways. Toss in a bowl with a pinch of salt, pepper, and a tsp of olive oil. Roast for 20 minutes a 350-degree oven. Remove from oven and cool for future use. 

Finish in the Sautee pan. Sauté 2 oz of chopped bacon till crispy. Add roasted Brussels and a pinch of salt and pepper. When the pan is hot, and the Brussels are heated through add maple syrup and Breckenridge Bourbon (careful not to get your face to close as the bourbon could flame up in the pan.) Sauté until the Brussels sprouts are nice and caramelized and coated in the syrup/bourbon mixture. Finish with 2 tbsp of toasted hazelnut tossed in the pan.

Spoon into dish and top with a tbsp of fresh diced green apple.

Bourbon Glazed Salmon // Overland Eats

Bourbon Glazed Salmon

3-5 skinless salmon fillets
3 tbsp brown sugar
3 tbsp of Breckenridge Bourbon
3 tbsp of soy sauce
2-4 tbsp of freshly chopped ginger
1 half of a lime juice
3 garlic cloves minced
Freshly ground black pepper
Olive Oil
1/4 cup of green onions sliced
1 tbs of sesame seeds.

Combine all your ingredients but the green onions and sesame seeds into a bowl, and then lay your fish down in the bowl. If you’re using this for camping you can just do it in a plastic bag ahead of time or the night before. Let it marinate for at least 2-3 hours.

Get your skillet hot and add enough olive oil to lightly coat the pan. Then gently add your fish and the contents of the marinade for about 3 minutes on each side. You want your marinade to thicken up a little and reduce by about 1/4.

Once your fish is fully cooked, just garnish with green onions and sesame seeds and you’re all set! Super easy and quick.

Bourbon Glazed Donuts // Overland Eats

Bourbon Glazed Donuts

For the donuts:
1 can of Grands Biscuits (the non-flaky kind)
1 cup of vegetable oil

For the glaze:
1/4 stick of butter
1/2 cup of maple syrup
3 tbsp of Breckenridge Bourbon
1 cup of powdered confectioner’s sugar
3/4 cup of finely chopped toasted pecans

To make, simply make large holes in the center of each Grands Biscuit and then fry in a skillet in the vegetable oil until golden brown on both sides.

For the glaze, bring the butter and maple syrup to a simmer, then add Breck Bourbon and cook for another minute. Next, turn off your heat and stir in your confectioner’s sugar until everything is nicely mixed. Dip your biscuit donut in the mixture, and then sprinkle the toasted pecans over the top. If you do this while the glaze is still nice and warm, they should stick to the top.

Johnny Cake Waffle w/ Vanilla Ice cream and Pepper Bourbon Sauce // Breckenridge Distillery

1 1/4 tbsp of all-purpose flour
1 3/4 tbsp cornmeal
1/2 tbsp baking powder
1/2 tbsp brown sugar
1 cup milk
1 1/2 tsp vegetable oil
1 egg
1 tsp vanilla

Mix all dry ingredients together. Mix together all wet ingredients. Slowly incorporate dry ingredients into the wet ingredients until well blended. Following the instructions on your waffle maker, use mix to make your waffle.

*Yields approximately two 7” waffles

Pepper Bourbon Sauce: 

Add to a small saucepot on medium heat-
4 tbsp maple syrup
2 oz Breckenridge Bourbon
1/2 red pepper, diced small
1/2 yellow pepper, diced small

Heat till the peppers are cooked through but not a mush. To plate, put a small dollop of the sauce on the bottom of the serving vessel. Add your waffle straight from the waffle maker. On top of the waffle add a large scoop of vanilla ice cream. Then spoon the desired amount of sauce over the waffle and ice cream. Garnish with fresh berries.



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