J.P. Wiser's Rye Series No. 1: Caramel Crisps

J.P. Wiser’s is a family of Canadian whiskies, who pride themselves in using high quality ingredients & distinguished craftsmanship to produce premium products. J.P. Wiser’s whisky is aged for a minimum of 3 years in white oak barrels to produce a light & smooth taste. Today I’m featuring J.P. Wiser’s Rye in a deliciously sweet and crunchy treat. Their rye has a well-balanced, full-flavor profile with a rich aroma. Tasting notes include oak, toasted grains, & rich toffee. Enjoy this rye neat or on the rocks while snacking on the caramel crisps.

J.P. Wiser’s Rye Caramel Crisps

Ingredients:

Caramel Sauce:

• 2 cups Sugar

• ½ cup Water (optional, helps prevent burning)

• 1 stick of Butter

• 1 cup (1/2 pint) Heavy Cream

• 2-3 tbsp. J.P. Wiser’s Rye (to taste)

• Pinch of salt (optional)

Crisps:

• 17-3/4 x 12-7/8 Half-Sized Sheet Pan

• 1-½ sleeves of Original Saltine Crackers

• 10 oz. bag of Dark Chocolate Chips

• 1-½ cups of Pecans, crushed (substitute with your favorite nut)

Directions:

For the Rye Caramel:

Simmer 2 cups of Sugar and ½ cup Water over medium heat, for about 20 minutes, stirring with a silicone (non-stick) utensil, or swirling pan occasionally until sugar and water have blended. Once the water has evaporated, the sugar will begin to crystalize. At this point, add the 1 stick of Butter and continue to stir until blended with the sugar. The sugar/butter mixture will melt and start to caramelize. Once the caramel has reached an amber color, turn off the burner, remove the pan from heat and slowly add 1 cup of Heavy Cream while continuing to stir. Add pinch of Salt and 2-3 tbsp. of J.P. Wiser’s Rye and place back on the burner at very low heat, for ~2 minutes while continuing to stir. If keeping the caramel for something other than J.P. Wiser's Caramel Crisps, transfer to a heat-safe dish or jar and let cool. Store covered in the refrigerator. You will want to bring the caramel to room temperature or heat in the microwave before serving. For J.P. Wiser's Caramel Crisps you can keep the caramel in the pan, off of heat, and continue with the instructions that follow.

For the crisps:

1. Preheat the oven to 350 degrees F.
2. Line the sheet pan with parchment paper; arrange a single row of Saltine Crackers on top of the paper. You may have to cut some crackers to fill in the space along the edges.
3. Pour the Rye Caramel Sauce over the crackers, shaking the pan gently to spread the caramel around.
4. Place the baking tray in the oven, back for ~12-14 minutes, checking periodically to make sure the caramel is not burning.
5. Remove the tray from the oven then sprinkle with the Dark Chocolate Chips. Place tray back in the oven for 2 minutes to allow the chocolate to melt, then remove from oven and use a spatula to spread the melted chocolate evenly over the crackers.
6. Top the melted chocolate with the crushed Pecans, then place back in the oven for 2 minutes.
7. Remove the cookie sheet from the oven and let cool until chocolate has become solid again.
8. Cut into wedges and serve.
9. Store in cool place with wax paper or parchment paper between slices to prevent sticking.

Woodford Reserve Series No. 3: Rye Manhattan Cake

 Woodford Rye Manhattan Cake

Woodford Reserve’s Kentucky Straight Rye Whiskey is crafted from a mash bill that is 53% rye, lending to spice notes of rye, black pepper, & clove. There is a subtle lingering sweetness of molasses and honey at the finish.

I have created a Rye Manhattan Cake using this delicious spirit based on a Rum cake recipe that my grandmother used to make!

Note, the whiskey is not cooked out of this cake, so enjoy responsibly!

Ingredients:

Cake:

• 1 c. dried Tart Cherries + ½ c. Luxardo Maraschino Liqueur ***
• 1 (18.25 oz.) pkg. Golden Butter Yellow Cake Mix
• 1 (3.4 oz.) pkg. Instant French Vanilla Pudding Mix (you can also use Butterscotch)
• 4 Eggs
• ½ c. Milk
• 1 stick Butter, melted
• ½ c. Woodford Reserve Kentucky Straight Rye Whiskey

            Glaze:

• 1 stick Butter
• 1 c. White Sugar
• 1 tbsp. Water
• 2 tbsp. Sweet Vermouth
• 2 tbsp. Luxardo Maraschino Liqueur
• 1 tsp. Angostura Bitters
• ½ c. Woodford Reserve Kentucky Straight Rye Whiskey

Directions:

Cake:

*** 1. Add ½ c. of Luxardo Maraschino Liqueur to the 1 c. of Tart Cherries. If you have the time, let the cherries sit in the liqueur overnight to soak up the liqueur, if not, throw the cherries & liqueur in the microwave for ~1 minute.

2. Preheat oven to 325 degrees.

3. Grease and flour the Bundt pan.

4. In a large mixing bowl, whisk Yellow Cake Mix, French Vanilla Pudding Mix, Eggs, Milk, melted Butter, & ½ c. Woodford Reserve Kentucky Straight Rye Whiskey. Combine until batter is well blended, either by hand, or with electric mixer.

5. Pour the Luxardo Cherries evenly into the bottom of the floured Bundt pan.

6. Pour the batter on top of the cherries; tap the Bundt pan on the counter to get rid of air bubbles and even out the batter in the pan.

7. Place the pan in the preheated oven and bake for ~55-60 minutes. Test for doneness by inserting a toothpick in the cake, if the toothpick comes out clean, the cake is done.

8. Once cake is ready, remove from the oven and let cool for ~10 min (prepare the glaze while the cake is cooling). After cooling, place a cake plate over the top of the Bundt pan and turn the pan upside down on to the cake plate. Let the Bundt pan sit for a couple minutes on the cake plate to loosen the cake and allow it to release from Bundt pan. Remove Bundt pan in order to glaze the cake.

            Glaze:

1. In a medium saucepan, over medium heat, combine butter and sugar. Stir continuously until butter is melted and sugar has begun to melt. Add 1 tbsp. of water and continue stirring and cooking for ~4 minutes. Add the Luxardo Liqueur and Angostura Bitters, continue to mix and cook for ~2 minutes.  Remove the pan from the heat and add the ½ cup of Woodford Rye. Stir until blended. The glaze should be the consistency of real maple syrup.

2. Using a pastry brush, brush the glaze over the top, sides, & center of cake. I recommend brushing on a couple layers of the glaze, and then let the cake sit for a few minutes, then brush on a few more layers of glaze. Any left over glaze can be used to pour atop individual slices of the cake.

Virgil Kaine Series No. 4: Ginger Bourbon Biscuit Cobbler

Virgil Kaine Ginger Bourbon Biscuit Cobbler

This easy to assemble cobbler features bourbon soaked tart cherries, pears, & apples. Serve warm with vanilla bean ice cream or homemade bourbon vanilla whipped cream.

Ingredients:

Filling:

• 1 c. dried Tart Cherries
• 1/2 c. Virgil Kaine Ginger Infused Bourbon
• 3 Bosc Pears, peeled, cored, and cubed
• 3 Fuji or Pink Lady Apples, peeled, cored, and cubed
• Juice (and Zest) from 1 Lemon (reserve the zest for the topping)
• 2/3 c. Light Brown Sugar
• 2 tbsp. + 1 tsp. All-Purpose Flour
• 1/4 tsp. ground Cinnamon
• 1/4 tsp. ground Nutmeg
• 1/8 tsp. ground Cloves
• 1/8 tsp. Kosher Salt

Topping:

• 2 c. All-Purpose Flour
• ¾ c. White Sugar
• 2 tsp. Baking Powder
• 1 tsp. Kosher Salt
• Zest from 1 Lemon 
• 1 ½ sticks Unsalted Butter, diced into cubes
• 1/3. Hot Water
• 2 tbsp. White Sugar

Whipped Cream:

• 1 c. Heavy Whipping Cream
• 3 tbsp. Confectioners’ Sugar
• 2 tbsp. Virgil Kaine Ginger Infused Bourbon
• 1 tsp. Vanilla Extract
• Zest from ½ an Orange

Directions:

1. Preheat the oven to 400 degrees. Prep the pears, apples, & lemon.

In a microwave safe bowl, add the bourbon to the tart cherries, microwave for ~40 seconds to allow the cherries to soak up the whiskey. (You can also soak the cherries in bourbon overnight and forgo microwaving.)

In a large bowl, toss the cherries, pears, & apples with the lemon juice, brown sugar, flour, cinnamon, nutmeg, cloves, & kosher salt. Pour the mixture into a 13 x 9” cake pan. Top fruit with biscuit dough; see instructions below.

2. In a medium bowl, whisk together the flour, ¾ c. sugar, baking powder, salt, & lemon zest.

Cut the cubes of butter into the flour mixture using your hands, two forks, or a pastry blender. Cut in the butter until a coarse meal forms.

Slowly mix in the hot water to form a wet dough. Drop small clumps of the dough over the fruit filling, and then sprinkle with 2 tbsp. of sugar.

3. Pour heavy whipping cream into a medium bowl with confectioners’ sugar. Using an electric mixer beat the cream and sugar until soft peaks form. Fold in the bourbon, vanilla extract, & orange zest, continue beating until stiff peaks form. Serve immediately or chill in the refrigerator.