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Did you know that September is National Bourbon Month? We're celebrating with a private class tonight all about Cooking with Bourbon and we'd love to share with you, too! Add sweet, rich and deep flavor to sweet and savory alike with this American spirit. And if a little happens to "evaporate" while you're cooking, well...we can't blame you! Bourbon has seen an amazing increase in distillation and distribution over the past 5 years. Where it was previously thought of along with Kentucky, in Colorado we currently have more than 90 distilleries in the Centennial State. Good, bad or ugly - we're in the Bourbon business. So get to know this liquor that embodies our country! “All bourbon is whiskey, but not all whiskey is bourbon.” Bourbon: Must be made in the United States. Must contain 51 percent corn. Must be aged in new oak charred barrels. Must be distilled to no more than 160 proof and entered into the barrel at 125 proof. Must be bottled at no less than 80 proof. Must not contain any added flavoring, coloring or other additives. Quick Facts: In 1964, under President Lyndon B. Johnson’s administration, Congress declared bourbon "America’s native spirit". Today, bourbon is recognized around the world as America’s native spirit. Bourbon is kind of like whiskey’s “sweet spot.” Because corn is a sweet grain, the more corn, the sweeter the whiskey—and bourbon needs to be at least 51% corn. The only thing that can be added to bourbon is water (and only to bring it down to proof). Other whiskey makers can add colors (often caramel) and flavors to their products. But then, they can’t call their whiskey bourbon. It can’t say “bourbon” on the label if it’s not distilled and aged in the United States. It can’t be “Kentucky Straight Bourbon” unless it’s distilled and aged in Kentucky for at least 2 years. Why we love cooking with Bourbon: Bourbon adds a lovely sweet and smoky flavor to sweet and savory dishes. It can be used to balance out richness and also used to add a kick. When using, pay attention to the proof! The lower proof bourbons will burn off the alcohol taste faster and are perfect for sauces and lower heat recipes. Higher proof will retain it's flavor better and give a better flame when used for high heat applications, like deglazing and flamed desserts. Also consider the overall flavor of the bourbon that you are using - it will bring the subtle notes to your dish once the alcohol is burned off. Give bourbon a try in your kitchen! Our Favorite Bourbon Recipes: Pressure Cooker Bourbon Peach Baked Beans Drunken Shrimp Bourbon Chicken Chocolate Bourbon Pecan Pie Facts provided by: jimbeam.com

Ingredients: For the Crust · 1 C. flour · 1/3 C. butter, cut into large chunks · ¼ C. water, or more if needed · 1 tsp sugar · ½ tsp salt For the Pie · 4 T. butter · 4 oz. dark chocolate chips · 4 eggs · 1 C. dark corn syrup · ¾ C. dark brown sugar · 1 tsp vanilla · ½ tsp salt · 3 T. bourbon · 1.5 C. pecan halves Method: For the Crust 1. Mix the flour, butter, sugar, and salt together in a bowl. Using a pastry cutter, cut the butter into the flour until the butter is in small pieces. Add the water and work in gently until a dough has formed. Shape into a ball, and place on floured work surface. Using a floured rolling pin, roll the dough out until it is large enough to lay across a 9” pie plate. Gently work the dough into the pie dish, shape crust as desired, and cut off any overlaying pie dough with kitchen shears. Refrigerate for 20-30 minutes. For the Pie 2. In a small saucepan on low heat, combine the butter and the chocolate chips; stir well to combine, making sure the chocolate and the butter are completely melted. Set aside. 3. In a large mixing bowl, combine the eggs, corn syrup, brown sugar, vanilla, and salt; mixing well until all of the ingredients are fully combined. Next add the melted chocolate butter mixture and the bourbon; stir to fully incorporate. 4. Pour batter into prepared pie shell and bake at 325 degrees for 50-55 minutes, or until fully cooked. Let cool on a wire rack for a minimum of 2 hours.

Ingredients: Marinade: 1/2 cup Bourbon 1/2 cup soy sauce low sodium 1/2 cup water 4 cloves garlic minced 1/2 cup brown sugar 1 tsp fresh ginger minced 2 tbsp red wine 1 tsp sesame oil Bourbon Chicken: 2 lb chicken thighs boneless and skinless, cut into smaller pieces 2 tbsp olive oil 1 tbsp chives chopped Instructions: Whisk all the marinade ingredients together in a medium bowl thoroughly. Add the chicken pieces to the bowl, toss them around, cover with plastic wrap and refrigerate for at least 30 minutes to overnight. In a large skillet heat the olive oil over medium to high heat. Add the chicken pieces and cook until the meat is no longer pink, about 5 minutes. Add half the marinade to the chicken and continue cooking until the marinade turns into a thicker sauce and the chicken is fully cooked. Should take another 5 to 10 minutes. If you want some extra sauce, cook the remaining marinade in a small saucepan over medium heat, for about 5 to 10 minutes until it reduces about half and thickens a bit. Serve the chicken over rice and garnish with chives.

Ingredients: 1 pound 16/20 size shrimp, peeled & deveined (optional) 2 tbsp Cajun seasoning (recipe below) 2 cloves garlic, minced 1 stick melted butter 2 tbsp bourbon 2 tbsp Worcestershire sauce 2 tbsp brown sugar 1/4 cup fresh lemon juice 1/2 cup parsley chopped 1/2 cup green onion, chopped Salt and pepper to taste Instructions: 1. Preheat oven to 375 degrees. 2. Rinse and pat your shrimp dry. In a bowl, mix shrimp with Cajun seasoning, garlic and salt & pepper to taste. Make sure shrimp are coated on all sides. 3. Place shrimp in a glass or ceramic baking dish in a single layer. 4. In a medium glass bowl, combine garlic, bourbon, Worcestershire sauce, brown sugar, and lemon juice. Microwave until the butter mixture melts. Pour over the shrimp. 5. Chop parsley and green onion. Spread evenly over shrimp. You can sprinkle a little more lemon juice and Cajun seasoning on top if you would like. 6. Bake the shrimp for 12-15 minutes, or until pink. Remove from oven and baste shrimp with juices from the pan. 7. Serve while hot with french bread. Eat the shrimp and soak up the sauce. Yum! Cajun Seasoning: · 3 Tbsp smoked paprika · 2 Tbsp kosher salt · 2 Tbsp garlic powder · 1 tsp ground black pepper · 1 Tbsp chipotle chili powder · 1 Tbsp dried oregano · 1 Tbsp dried thyme In a bowl combine ingredients. Use as desired.

Ingredients: · 3 pieces bacon, chopped · 1 small onion, diced · 2 garlic cloves, diced · 2 ripe peaches, peeled and diced · 1/4 cup bourbon or whiskey · 1 cup dry cranberry beans · 1 cup dry pinto beans · 1-8 ounce can tomato sauce · ¼ cup maple syrup · 2 tablespoons balsamic vinegar · 1 tablespoon molasses · 1 tablespoon dry mustard · 1 tablespoon dry ginger · 1 chipotle in adobo with sauce · 1 teaspoon smoked paprika · Pinch ground cloves · Salt & pepper to taste Method: On brown setting, render bacon in pot. Once fat has rendered, remove bacon and set aside. On saute setting, saute onion and garlic until translucent. Add peaches and cook until peaches are soft. Deglaze with bourbon. Add all remaining ingredients, adding bacon back into pot. Cover with water (approx. 1”). Place on high pressure for 45 minutes. Let pressure naturally release. Enjoy!

We're always amazed at the amount of questions that we get about freezing. But it's also led us to dive into the blast chiller (brrr...) and find out how we can best guide you to what you can and can't freeze. And you can bet your suspenders that these two food nerds have done some research to keep you cool! But first - here is a quick explanation of what happens to your food when you freeze it. When you freeze food, the nice round water droplets in the cells of the food freeze and become prickly, sharp ice crystals. As the ice crystals form they break through and pierce the cell walls. As you reheat the frozen food the pierced cells leach their ice crystals as they cook. The cells can no longer retain moisture and the texture of your food is changed from the freezing process. Commerical food that we buy frozen is blast-chilled in sub-zero commercial freezers. At home our freezers do not reach those sub-zero temperatures, so as you are freezing food at home you just cannot replicate the blast-chilled textures and temperatures. This is why the food you freeze at home may by dry when you reheat it or you may see it develop freezer burn and not keep for as long as store-bought frozen items. But all is not lost! You can still get great results following our tips for freezing at home:

Ingredients: · 2 medium potatoes · ½ cup olive oil · Salt & pepper to taste · 1-2 garlic cloves, minced · ¼ cup parmesan, grated · Fresh Rosemary, some chopped, some left whole Directions: 1. Preheat oven to 375 degrees. Grease a mini muffin pan and set aside. 2. With a mandoline, thinly slice potatoes. 3. On a cutting board, overlap the potato slices in a long row, approx. 12-15 slices. Brush with olive oil, sprinkle with salt, pepper, cheese and rosemary. 4. Place into mini muffin tin and open edges until they look like blooming roses. 5. Bake for 30-35 minutes. 6. Remove from oven. Use rosemary branches as garnish and enjoy!

Ingredients: 1 large carrot, finely diced 1 celery rib, finely diced 2 quarts chicken stock ¼ cup orzo 1 pound ground pork ¼ cup grated parmesan ¼ cup dry bread crumbs 5 ounces baby spinach, chopped 1 can chickpeas, rinsed and drained Kosher salt and freshly ground black pepper Directions: 1. In a bowl, knead the pork with the parmesan, bread crumbs and salt and pepper. Form into 1-inch meatballs. 2. In a pressure cooker, saute the carrot and celery. Season with salt and pepper. 3. Add the stock and bring to a boil. Add the meatballs, orzo and chickpeas into the soup and put under high pressure for 7 minutes. Stir in the spinach until wilted. Enjoy!

Ingredients: For the Crust: · 1 cup raw almonds, soaked overnight · 7-8 dates For the filling: · 3 cups raw cashews soaked for three hours · ¾ cup fresh orange or lemon juice · ¾ cup honey or agave · ¾ cup coconut oil · 1 teaspoon vanilla · ½ teaspoon sea salt · 1 teaspoon fresh rosemary · 1 teaspoon orange zest Method: 1. To make the crust: Place almonds and dates in a food processor and mix until well incorporated. Pour into a 9inch springform pan and spread with a spatula. 2. To make the filling: Blend the cashews, juice, honey, coconut oil, vanilla, rosemary and sea salt. Blend until smooth and stir in orange zest. 3. Pour the mixture on top of the crust and carefully tap the pan on the counter to release any air bubbles. Top with a layer of cranberry sauce. 4. Place the pan in the freezer for at least three hours. Before serving, let thaw slightly.

Ingredients: 2 medium Sweet Potatoes ½ cup +1 tablespoon Olive Oil 1 teaspoon Garlic Powder 1 can Garbanzo Beans ½ teaspoon Sweet Paprika Salt & Pepper to taste Directions: Peel and cube sweet potatoes. Toss with 1 tbsp olive oil, salt, pepper and garlic powder. Roast at 375 degrees for 45 minutes, until soft and lightly golden brown. Remove from oven and add to food processor. Drain and rinse garbanzo beans. Add to food processor with the sweet potatoes. Blend together while drizzling olive oil in for desired consistency. Add paprika. Salt and pepper to taste. Serve with pita chips, crackers or fresh vegetables.

Fall is in the air and apples are on the ground! We can't wait to start baking and cooking our fall favorites with this all-American fruit. Whether sweet or savory, baked, roasted or even fried into a hand pie, we'll be using apples all fall to wow you in our classes. Here is a quick guide of our favorite apples to help you decide which ones to reach for this season:

Ingredients: 2T + ½ c. butter 1 c. packed light brown sugar 1# opal apples, peeled and sliced 2 c. flour 1.5 tsp baking powder 1 tsp salt 1.5 tsp cinnamon .5 tsp clove .5 tsp nutmeg ½ c. molasses ½ c. maple syrup 2 eggs 1.5 T minced fresh ginger 1.5 T. crystallized ginger, minced 1.5 tsp baking soda ½ c. Heavy Cream, divided equally between all Method: Preheat oven to 350 degrees. Parchment line individual ramekins and spray with nonstick baking spray or use mini bundt pan by preparing with spray or butter. In a medium saucepan, add 1/2 cup plus 1 tablespoon butter, brown sugar and 2 T. water until butter is melted and sugar dissolved. Cook med heat (swirling) until it makes a caramel. Divide between 6-8 ramekins. Melt 1 tablespoon butter in same pan. Toss apples well, cook 4 -5 mins. Arrange between ramekins. Mix all dry ingredients in a bowl. In another bowl mix molasses and maple syrup until smooth. Add eggs and ginger. Dissolve soda in 1/4 cup hot water, then combine with wet ingredients. Add dry ingredients to wet and stir until combined. Divide evenly into ramekins. Bake 30 minutes, or until done. Serve warm with cream poured over the tops.