Welcome! I am excited to offer two cookbooks that use Kentucky Spirits as part of each recipe.
Kentucky Spirited Treasures
BOURBON, WINE and ‘SHINE
My new cookbook (released in September 2019) includes appetizers, main dishes, sides and desserts that are enhanced with one of three of the Kentucky Spirits: bourbon, wine or moonshine. Some recipes include more than one. All recipes are carefully chosen and tested dishes using Kentucky spirits. Each recipe includes a photo of the finished culinary creation with easy to follow instructions. Enjoy!
Beyond the Glass
BOURBON RECIPES FROM HORSE COUNTRY
My first book contains many bourbon recipes came from a family recipe book dating from the early 1900-1940’s including multi-generational recipes dating before 1900. All recipes are carefully chosen Bourbon dishes that have been perfected through the years and are guaranteed to become your family and your guest’s favorite dishes that will have them asking for more!
Kentucky has a rich history of producing spirits. Moonshine was a source of illicit income in the Appalachian region for many years during the 20th Century. In 2010 the government legalized moonshine products allowing for wide distribution. The first commercial vineyard in the United States was planted along the Kentucky River and currently more than 60 wineries or vineyards are producing grapes and/or wine for sale. And Kentucky is the birthplace for bourbon and is America’s only native spirit made with at least 51% corn and must be made in the United States with very exacting standards to be called bourbon.
These spirited treasures began in Kentucky and they play an integral role in our heritage, agriculture, families and cuisine. During prohibition distillers provided “liquid refreshment” to those who knew how to make a connection, and speakeasys dotted the countryside.
Currently Kentucky boasts wine and bourbon festivals; the Kentucky Bourbon Trail ™; vineyard tours; and Kentucky Proud products made with bourbon, wine and moonshine.
Kentucky has a rich and diverse culinary heritage drawing from many regions and cultures. Many of my family’s historic recipes called for a “a teacup” or “lots of butter” as part of the list of ingredients, but now have been revised to include measurements we all recognize. They incorporate both new creations and family favorite recipes guaranteed to become new favorites of your family and guests.
By Kentucky Spirited Chef / Dayna Seelig