Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
Anna Sandhu’s Barm Brack adapts an Irish seasonal bread with bourbon-soaked fruit and a separately applied glaze. Joan and Edward “Jon” Bjornson contribute fudge, suggesting Maker’s Mark. Pumpkin pie, an Isaac Hayes-adapted sweet-potato/pecan pie with bourbon whipped cream, applesauce cake, and Robert W. Beighey’s layered cheesecake complete the season.
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 157–170 (Fall — Barm Brack through double-chocolate cheesecake).
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 157–170 (Fall — Barm Brack through double-chocolate cheesecake).
PDF 170
PDF 157
Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 157–170 (Fall — Barm Brack through double-chocolate cheesecake).
Fall — Barm Brack through double-chocolate cheesecake
Locator and paraphrase checked against text and page images. Ready for faithful attribution only; this is not independent claim validation. Whipped cream, frosting, and cooled ganache receive bourbon late; do not label them alcohol-free. The pumpkin-pie topping splits its listed bourbon across topping and flaming service rather than using it all at the first step. Brand suggestions are contributor preferences, not evidence of comparative superiority. Fudge's 236-degree soft-ball target is a source specification, not our trial result.
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Source and locator
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Supplied PDF screens 157–170; Fall — Barm Brack through double-chocolate cheesecake.
Formatted outputs
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 157–170 (Fall — Barm Brack through double-chocolate cheesecake).
Short: Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 157–170 (Fall — Barm Brack through double-chocolate cheesecake).
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: Anna Sandhu’s Barm Brack adapts an Irish seasonal bread with bourbon-soaked fruit and a separately applied glaze. Joan and Edward “Jon” Bjornson contribute fudge, suggesting Maker’s Mark. Pumpkin pie, an Isaac Hayes-adapted sweet-potato/pecan pie with bourbon whipped cream, applesauce cake, and Robert W. Beighey’s layered cheesecake complete the season.
Whipped cream, frosting, and cooled ganache receive bourbon late; do not label them alcohol-free. The pumpkin-pie topping splits its listed bourbon across topping and flaming service rather than using it all at the first step. Brand suggestions are contributor preferences, not evidence of comparative superiority. Fudge's 236-degree soft-ball target is a source specification, not our trial result.
No public History, Claim or manuscript placement has been made. Empty usage relations are intentional.
Verification checklist
Status: Ready. Locator and paraphrase checked against text and page images. Ready for faithful attribution only; this is not independent claim validation. Whipped cream, frosting, and cooled ganache receive bourbon late; do not label them alcohol-free. The pumpkin-pie topping splits its listed bourbon across topping and flaming service rather than using it all at the first step. Brand suggestions are contributor preferences, not evidence of comparative superiority. Fudge's 236-degree soft-ball target is a source specification, not our trial result.