Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
The cookbook distinguishes a nut-butter-sugar chocolate-coated bourbon ball from a graham-crumb variant. It follows with bread pudding, two different sauces, a periodically bourbon-fed fruitcake, and a Dean Fearing crème-brûlée adaptation. One sauce repurposes leftover bourbon balls; fruit or nuts may be soaked and the remaining liquid reused.
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 59–68 (Winter — bourbon balls through crème brûlée).
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 59–68 (Winter — bourbon balls through crème brûlée).
PDF 68
PDF 59
Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 59–68 (Winter — bourbon balls through crème brûlée).
Winter — bourbon balls through crème brûlée
Locator and paraphrase checked against text and page images. Review before using the underlying historical or technical claim; this is not independent claim validation. Do not merge similarly named recipes. The first bread-pudding method does not clearly join its dissolved sugar-water to the rest of the mixture; reserved bourbon allocation also needs testing. Long fruitcake storage and complete alcohol removal are not validated by these recipes. The crème-brûlée water depth is one-half inch in the image.
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Supplied PDF screens 59–68; Winter — bourbon balls through crème brûlée.
Formatted outputs
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 59–68 (Winter — bourbon balls through crème brûlée).
Short: Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 59–68 (Winter — bourbon balls through crème brûlée).
Bibliography: Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
Usage map
Supports attribution of this source's account: The cookbook distinguishes a nut-butter-sugar chocolate-coated bourbon ball from a graham-crumb variant. It follows with bread pudding, two different sauces, a periodically bourbon-fed fruitcake, and a Dean Fearing crème-brûlée adaptation. One sauce repurposes leftover bourbon balls; fruit or nuts may be soaked and the remaining liquid reused.
Do not merge similarly named recipes. The first bread-pudding method does not clearly join its dissolved sugar-water to the rest of the mixture; reserved bourbon allocation also needs testing. Long fruitcake storage and complete alcohol removal are not validated by these recipes. The crème-brûlée water depth is one-half inch in the image.
No public History, Claim or manuscript placement has been made. Empty usage relations are intentional.
Verification checklist
Status: Needs Review. Locator and paraphrase checked against text and page images. Review before using the underlying historical or technical claim; this is not independent claim validation. Do not merge similarly named recipes. The first bread-pudding method does not clearly join its dissolved sugar-water to the rest of the mixture; reserved bourbon allocation also needs testing. Long fruitcake storage and complete alcohol removal are not validated by these recipes. The crème-brûlée water depth is one-half inch in the image.