Brown-Forman's Tim Baird stopped by our show this morning to give us two great Derby Day recipes, the Bourbon Breeze and Bourbon Pecan Fudge.
Bourbon Breeze
In a shaker with ice, add:
1½ ounces Woodford Reserve bourbon
2 ounces lemonade
1 ounce cranberry juice
Dash of bitters
Squeeze of lemon
Shake and strain into a rocks glass with ice.
Garnish with a lemon wedge.
Bourbon Pecan Fudge
20 ounces dark chocolate chips
1 14-ounce can sweetened condensed milk
2 ounces Woodford Reserve bourbon
2 teaspoons vanilla
½ teaspoon salt
2 cups pecans, chopped, lightly toasted
Line an 8 x 8-inch baking dish with waxed paper, leaving a 2-inch overhand on each side.
In a large, microwaveable bowl, add the chocolate chips. Heat on high for 90 seconds. Remove and stir well. Repeat for another 90 seconds and stir until fully melted. Add the sweetened condensed milk, bourbon, vanilla and salt. Stir until smooth. Add the nuts and stir until fully incorporated, then pour into the prepared pan. Refrigerate for 1 hour, or until firm. Using the waxed paper, lift the fudge out of the pan and turn onto a cutting board. Remove the waxed paper and cut into 8 slices by 8 slices to make 64 one-inch squares. Wrap the fudge in waxed paper and store in an airtight container in the refrigerator for up to one week.