{"id":24652,"date":"2015-10-27T06:00:59","date_gmt":"2015-10-27T13:00:59","guid":{"rendered":"https:\/\/shescookin.com\/?p=24652"},"modified":"2022-08-16T13:44:02","modified_gmt":"2022-08-16T20:44:02","slug":"eat-your-bourbon-pumpkin-risotto","status":"publish","type":"post","link":"https:\/\/shescookin.com\/eat-your-bourbon-pumpkin-risotto\/","title":{"rendered":"“Eat Your Bourbon” Pumpkin Risotto"},"content":{"rendered":"

\"Pumpkin<\/p>\n

Yes, you can have your bourbon and eat it too! Bourbon Barrel Foods<\/a> in Louisville, Kentucky is making small-batch gourmet food products aged in American White Oak bourbon barrels, more specifically, Woodford Reserve<\/a> bourbon barrels.<\/p>\n

\"Bourbon<\/p>\n

Bourbon Barrel Foods’ Microbrewed Aged Soy Sauce<\/h2>\n

Matt Jamie, founder and owner of Bourbon Barrel Foods<\/a>, and his team have developed the Bourbon Barrel Foods brand into a cornerstone of the bourbon and gourmet foods industries. A Louisville native, Jamie established Bourbon Barrel Foods in 2006 as the U.S.\u2019s only soy sauce microbrewery. Their signature product, Bluegrass Soy Sauce<\/a>, is microbrewed in small batches using only whole Kentucky grown Non-GMO soybeans, soft red winter wheat, and the purest limestone filtered Kentucky spring water. The soybean mash is then fermented and aged in re-purposed bourbon barrels for a minimum of 6 months. It’s smoky and brothy with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon.<\/p>\n

Since the creation of Bluegrass Soy Sauce, Bourbon Barrel Foods expanded its products to include smoked spices, artisan sugars, gourmet sauces and marinades, grill wood, sorghum, vanilla extract and a Woodford Reserve\u00ae<\/sup> branded line<\/a>. All of Bourbon Barrel Foods\u2019 products incorporate innovative uses of bourbon barrels and are crafted with care in small\u00a0batches.<\/p>\n

\"Pumpkin<\/p>\n

Bourbon Barrel Foods’ Smoked Spices<\/h2>\n

I’m currently infatuated with the Bourbon Smoked Togarashi. A fan of Shichi-mi t\u014dgarashi<\/em> (\u4e03\u5473\u5510\u8f9b\u5b50, seven-flavor chili pepper), the peppery Japanese spice blend, which varies by maker, generally includes red chili pepper flakes or powder, black pepper, sesame seeds, dried mandarin orange peel, green nori seaweed flakes, prickly ash pods, hemp seeds and poppy seeds. Add a smoky, subtle bourbon flavor to it – what’s not to like!<\/p>\n

The Bluegrass Soy Sauce is a delicious condiment on its own, but its delicate, umami flavor is a unique addition to your arsenal of \u00a0“secret” ingredients. \u00a0Last weekend we had some friends over and I made the Red-Chile Bluegrass Soy Butter from the Southern Heat<\/a> cookbook by Seviche’s Chef Anthony Lamas and Gwen Pratesi – everyone raved about it and I’ll share it on She’s Cookin’, once I have some photos…<\/p>\n

Bourbon Barrel Foods’ Bluegrass Soy Sauce has been\u00a0featured on\u00a0Bizarre Foods America,\u00a0America’s Heartland<\/em>, and How It’s Made\u00a0<\/em>and written up\u00a0in\u00a0The New York Times,\u00a0Southern Living, Garden and Gun, and Food and Dining. You can find\u00a0Bluegrass Soy Sauce on the menus of such distinguished restaurants as\u00a0Milkwood<\/a> (Louisville), 610 Magnolia<\/a> (Louisville),\u00a0Seviche<\/a>\u00a0(Louisville), Simply Thai<\/a> (Louisville), MOPHO<\/a> (New Orleans), Husk<\/a>\u00a0(Nashville and Charleston), and more.<\/p>\n

\"Bourbon \"Bourbon<\/p>\n

Now for that recipe! Togarashi adds a touch of spice to Japanese noodles and soups and also perks up fish, poultry and beef. Besides a touch of heat, Bourbon Smoked Togarashi imparts a subtle smokiness and complexity to almost any dish, including this almost traditional, creamy Italian risotto with fall flavors of pumpkin and sage.<\/p>\n

\"Pumpkin<\/p>\n