Lucky 32 Southern Kitchen recipes

Green Chile Pimento Cheese

1 pound White Cheddar Cheese, extra sharp – grated

½ pound Diced Green Chiles – roasted, peeled

2/3 Duke’s Mayonnaise

2 teaspoons Lemon Juice

Grate cheese and add to a large mixing bowl. Drain excess liquid from diced chiles and add to cheese. Toss to combine.

In separate mixing bowl combine mayonnaise and lemon juice. Whisk until smooth.

Pour mayonnaise mixture over cheese and using a kitchen spoon, mix until well blended.

Makes – about 3 cups

Bayou Punch
1.25 ounces Mount Gay Rum

.75 ounce apricot brandy

.75 ounce Courvoisier

Splash of orange juice

Splash of sour mix

Serve in an ice filled mason jar with a garnish flag (orange wheel and cherry on a skewer).

Makes – 1

Apple Margarita
1.25 ounces tequila

.75 ounces Pippin Gold, apple port

3 dashes apple bitters

3 ounces sour mix

Pour into a sugar rimmed glass and garnish with a lime wheel.

Makes – 1

White Bean Salad
2 cans cannellini beans

1/4       teaspoon                      black pepper

1          tablespoon                   kosher salt

1          cup                              extra virgin olive oil

1/2       cup                              red wine vinegar

1          tablespoon                  minced garlic

1/3       cup                              blue cheese crumbles

Drain beans in a colander and rinse under cold water.

Combine beans with remaining ingredients.

Makes – 4 cups
Boozy Hot Chocolate
1  cup              heavy cream

4  ounces         white chocolate chunks

2  ounces         Godiva White Chocolate Liqueur

Heat cream to a simmer in a heavy bottomed pan.

Turn off heat; add chocolate chunks and let sit until melted (about 5 minutes).

Stir with a rubber spatula.

Add liqueur to a warm mug and add melted chocolate mixture.

Makes – 1
Chatham Artillery Punch
Adapted from Punch by David Wondrich

.75  ounce                    lemon juice

.75  ounce                    superfine sugar

1  ounce                       rye whiskey

1  ounce                       Cognac

1  ounce                       dark Jamaican rum

3  ounces                     Champagne

nutmeg

Dissolve sugar in lemon juice.

Combine rye, Cognac and rum with the lemon-sugar mixture in a shaker filled with ice.

Shake well. Strain into an ice-filled glass and top with Champagne.

Garnish with grated nutmeg.

Makes – 1
Hot and Buttered
3  tablespoons             hot buttered rum batter (see recipe)

2  ounces                     Elijah Craig bourbon

4  ounces                     boiling water

3  dashes                     orange bitters

Add batter and bourbon to the bottom of a warm mug.

Slowly fill with hot water, stirring to thoroughly incorporate all ingredients.

Add bitter.

Makes – 1
Hot Buttered Rum Batter
From Zig Zag Café bartender Kasy Fitch via Imbibe magazine

1  quart                        vanilla ice cream

1  pound                      unsalted butter

1  pound                      brown sugar

1  pound                      pounded sugar

3  teaspoons                 ground nutmeg

3  teaspoons                 ground cinnamon

In a large bowl, let ice cream and butter sit at room temperature until soft.

Add remaining ingredients and mix on medium speed until smooth.

Return batter to freezer and use as needed.

Bourbon Pecan Bars

3          cups                 all purpose flour

1.5       teaspoons         baking powder

1/8       teaspoon          salt

1          cup                  light brown sugar

1.5       sticks               butter – very cold, grated

9          each                 eggs

1 1/8    cups                 light brown sugar

1 1/8    cups                 all purpose flour

2          teaspoons         salt

3 ½      cups                 Karo syrup

2.5       tablespoons      bourbon

2          cups                 pecan pieces

Preheat oven to 350 degrees.

Sift together flour, baking powder, and salt. Stir in 1 cup brown sugar.

Using a stand mixer with paddle attachment, cut in butter until mixture looks like cornmeal.

Pan spray a sheet tray and pat the mixture evenly into the bottom of the tray.

Bake at 350 degrees for 10-12 minutes.

Meanwhile beat eggs until well mixed but not light. Add sugar, flour, and salt.

Add syrup and bourbon. Mix well.

Pour syrup mixture over prebaked crust and then sprinkle pecans over. Bake at 350 for 35-40 minutes.

Allow dough to cool and cut into 12 portions. Drizzle bourbon icing over the top.

Makes – 12 portions

Bourbon Icing

1/4       cup                  butter – softened

2          cups                 10x sugar

3          tablespoons      bourbon

1/2       cup                  whole milk

Whisk together bourbon and butter. Add in small amounts of powdered sugar and milk, alternating until all is incorporated.

Makes – 14 fluid ounces
New Jersey Cocktail
1.25     fluid ounces                Apple Brandy

1                                              sugar cube

3          dashes                         Angostura bitters

4          fluid ounces                hard cider

Place sugar cube in a Champagne flute.

Add 3 dashes of bitters and apple brandy.

Fill with cider.

Makes – 1

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