Food Recipes

Bourbon Boca Negra

Adapted from a classic french recipe, this elegant, rich chocolate cake will become an instant favorite during the holidays and year round. The name translates to “black mouth,” which you just might have after taking a bite of this fudgey dessert! Serve warm or make a day ahead, just save the decorating until right before you serve it.



12 oz bittersweet or dark chocolate
1 ⅓ cups sugar
½ cups Belle Meade Bourbon
1 cup unsalted butter, at room temperature, cut into 10 pieces
5 large eggs, at room temperature
1 ½ T flour
powdered sugar, for decorating*

Preheat oven to 350. Prepare your pan: Cut a circle of parchment paper to fit the bottom of a 9-inch springform cake pan. Butter entire pan, place parchment in pan, and butter the parchment. Place cake pan into larger roasting pan. In a food processor, place chocolate and pulse to finely chop. In a small saucepan, combine sugar and bourbon over medium heat until sugar is completely dissolved and mixture come to a full boil. With food processor running, slowly pour bourbon syrup into chocolate until chocolate is completely melted and smooth. Add butter, one piece at a time, allowing each piece to melt and incorporate before adding the next. Add eggs, one at a time, allowing each egg to be fully incorporated before adding another. Once eggs are all in, add flour and mix to fully combine. Pour batter into prepared cake pan and carefully smooth top. Fill roasting pan with water until it reaches 1 inch up the side of cake pan. Bake for 30 minutes or until a very thin, dry crust forms on top of the cake. Allow cake to cool and carefully remove from pan. When ready to serve, sift powdered sugar over top and serve with fresh berries.

*Download Oak Leaf decorating stencil here

Bourbon Vinaigrette

A perfect dressing for any salad, any time of year! We like to keep it simple. Use your favorite salad greens, some type of fruit, cheese, and nuts and toss with Bourbon Vinaigrette for an easy, light salad!





3 T Belle Meade Bourbon
1 ½ T Maple Syrup
2 T Apple Cider Vinegar
6 T Olive Oil
¼ tsp salt
⅛ tsp pepper
¼ tsp dijon mustard
1 T diced shallot

Combine all ingredients in a bowl and whisk until fully combined. For a smoother dressing, combine all ingredients in a blender. We made our salad with mixed greens, pears, crumbled goat cheese, red onion, and walnuts. It was delicious!


Savory Bourbon Bread Pudding

Bread Pudding isn’t only for dessert! We made ours savory, with bacon, blue cheese, and of course Belle Meade Bourbon! If you’re tired of boring stuffing at holiday dinners, why not try this recipe out? It’s perfect at any meal, even breakfast!





1 ½ lbs crusty bread, cut into 1-inch cubes
½ cup unsalted butter
2 cups diced onion
1 ½ cups diced celery
1 cup chopped red bell pepper
2 T chopped fresh rosemary
1 T plus 1 tsp salt
1 tsp plus ½ tsp pepper
8 large eggs
3 ½ cups cream
¾ cups Belle Meade Bourbon
1 lb bacon
2 cups chopped fresh parsley (flat leaf)
2 cups crumbled gorgonzola cheese

Preheat oven to 375. Place bread cubes on large baking sheet and toast in oven until crusty, but not brown. Remove from oven and place in large bowl. Cook entire pound of bacon until slightly crisp. Chop or crumble and set aside. In large skillet over medium heat, melt butter. Add onions and sautee until softened, about 3 minutes. Add garlic, celery, 1 tsp salt and ½ tsp pepper.  Sautee another 3-5 minutes or until onions are translucent. Add red peppers and cook until peppers have just begun to soften, but haven’t lost any color. Remove pan from heat and stir in rosemary. In a large mixing bowl whisk together eggs, cream, bourbon, 1 T salt and 1 tsp pepper. Add onion mixture, bacon, parsley, and gorgonzola to bread cubes and toss to combine. Pour egg custard over bread mixture and gently stir to coat. Place pudding in a buttered 9x13 baking dish or 12 inch cast iron skillet and bake for 30-40 minutes or until top is evenly browned.


Bourbon Brined Turkey

Turkey is a staple of the holiday season. We’ve all had delicious turkey, and we’ve all had turkey that was a little bit, ahem, dry. Making a brine for your turkey will seal in all of the natural juices while seasoning the entire bird in one easy step and help create a beautiful brown skin worthy of the main dish centerpiece of your holiday meal. We have created an easy recipe for brine that adds a little bit of bourbon flavor to your turkey. It’s so good you’ll be cooking turkeys year round! It also works great with chicken, pork chops, and shellfish; just half or quarter the recipe to suit your needs!

2 gallons water (separated, 1 gallon iced, 1 at room temp)
1 cup Belle Meade Bourbon
1 cup kosher salt
¾ cup molasses
2 T vanilla
1 T Worcestershire sauce
fresh thyme sprigs

In a large stock pot, combine 1 gallon room temperature water with salt, molasses, vanilla, and Worcestershire. Over medium heat, stir all ingredients until completely dissolved and combined. Boiling is not necessary. Remove from heat. Add bourbon, and stir to combine. Add ice water and stir until brine is cool. Place your turkey in a container large enough to hold it. Pour brine mixture over turkey to completely cover the bird. Add thyme sprigs. Cover your container with a lid or plastic wrap and store in refrigerator overnight or up to 48 hours. Remove turkey from brine and discard liquid. Fry or roast your turkey according to your usual method.

Belle Meade Bourbon Chocolate Pecan Pie

1 cup sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, lightly beaten
1/4 cup Belle Meade Bourbon
1 tsp. vanilla extract
1/4 tsp. salt
1 cup semisweet chocolate chips
1  1/4 cup pecan pieces
1 unbaked pastry shell, fitted to a 9-inch deep-dish pie plate

Preheat oven to 325 F. Combine sugar, corn syrup and butter in a small saucepan and cook over medium heat, stirring constantly until butter melts and sugar dissolves. Cool slightly.

In a medium bowl, beat eggs, bourbon, vanilla, and salt. Gradually add cooled sugar mixture, beating well with a wire whisk. 

Stir in chocolate chips and half of the pecans. Pour into pastry shell and arrange remaining pecan pieces on top.

Bake for 50-60 minutes or until set. Serve warm or chilled. And with a glass of bourbon.


Bacon-Infused Bourbon

Per 1 pint of Belle Meade Bourbon, add 2-3 strips of cooked bacon. Cover tightly and let sit for 24 hours. Remove bacon. Place bourbon in freezer overnight (bourbon will not freeze).  Strain Bourbon through cheesecloth. Makes an excellent Old Fashioned or great mixed with cola.

Bourbon Beer Bratwurst

6 uncooked beef bratwurst
1 green bell pepper
1 red bell pepper
1 medium onion
1 cup Belle Meade Bourbon
4-12 oz beers
1 T salt
1 T red pepper flakes


Slice peppers and onion into medium sized strips. In a large pot, combine peppers, onions, bourbon, beer, salt, and red pepper. Bring mixture to a boil. Add bratwurst and reduce heat to med-low. Simmer until brats are cooked through and peppers are tender. Heat grill or grill pan to medium, and sear brats to desired browning. Serve with cooked peppers and onions.

Bourbon Party Mix

3 cups each Rice Chex, Corn Chex, Wheat Chex
1 cup pretzels
1 cup cheddar cheese crackers
1 cup mixed nuts
2 T  Belle Meade Bourbon
1 stick butter
2 T Worcestershire sauce
1 ½ tsp Seasoned Salt
1 tsp garlic powder
½ tsp onion powder

Preheat oven to 250. In microwave safe dish, melt butter. Whisk in worcestershire,seasoned salt, garlic powder, onion powder, and bourbon. In large roasting pan, mix together cereal, pretzels, crackers, and nuts. Pour butter mixture over cereal mixture and toss to coat. Bake for 1 hour, 15 minutes stirring every 15 minutes. Spread mixture out on paper towels to cool and store in airtight container.

Bourbon Bacon Cheese Ball

8oz Cream Cheese
2 cups shredded sharp Cheddar
6 pieces bacon, crisp and crumbled
¼ cup blue cheese crumbles
2 T Belle Meade Bourbon
1 tsp dark brown sugar
1 tsp hot sauce (Tabasco)
1 tsp black pepper
½ cup Pecans

In mixer, combine all ingredients except pecans, mix until smooth. Form into ball and roll in pecans. Wrap in plastic wrap and refrigerate to set.