You've got to love any cookbook that includes a recipe for a "Kentucky breakfast" made up of a man, a dog, a steak, and a quart of bourbon. The instructions are fairly simple—throw the steak to the dog and drink the quart of bourbon. But for those who would rather ease their way into that quart of bourbon, chef-author Albert W.A. Schmid, chef-author of The Kentucky Bourbon Cookbook has compiled a seasonal guide to cooking with this uniquely American tipple.
Cooking from The Kentucky Bourbon Cookbook gives you license to spike all sorts of unlikely dishes, including pancakes, steak sauce, crème brûlée, even tomato soup. And of course, being a bourbon book, there are no shortage of cocktail recipes, from classics like the julep to lesser known concoctions such as the Presbyterian.
This weekend we are giving away five copies of The Kentucky Bourbon Cookbook. Five lucky winners will be chosen at random to receive a copy of the book. All you have to do is answer the following question in the comments below:
What is your favorite spiked recipe?
Contest will end and comments will close at noon EST, Monday, September 20, 2010. One entry per community member. Winners are limited to residents of the continental U.S. The standard Serious Eats contest rules apply.