SPVAQ42021 - 19

APPETIZERS
MAMA'S COCK AND BULL
SOUP
Chanel Payne, Regional Manager
Staunton-Covington
My husband came across an old
recipe called Cock and Bull Soup
and he was intrigued with a soup
that had both chicken and beef.
This began my search to create my
own version. It became a staple
meal of the fall and winter in our
home when I started adding honey
whiskey. The honey flavor brings a
sweetness and depth to the soup
without even a hint of alcohol.
You can jazz this soup up with any
veggies you like.
▷ ½ POUND STEW BEEF
▷ ½ POUND BONELESS CHICKEN
BREAST CUT INTO CUBES
▷ 2 TABLESPOONS OLIVE OIL
▷ 2 CARROTS CHOPPED
▷ 3 STALKS CELERY CHOPPED
▷ 1 SMALL ONION CHOPPED
▷ 3 POTATOES DICED INTO CUBES
▷ 4 CUPS BEEF OR CHICKEN BROTH
▷ 1 50ML BOTTLE WILD TURKEY
AMERICAN HONEY WHISKEY
(OR ANY HONEY-FLAVORED
BOURBON)
▷ SALT AND PEPPER
In a soup pot, heat the olive oil, add
the stew beef and cubed chicken
and cook thoroughly. Remove from
the pot and set aside. Deglaze the
bottom of the pot with the Honey
Whiskey. Add the onion, celery and
carrots to the pot and cook until
the onions are translucent. Add
back in the stew beef and chicken,
then add the potatoes and the
broth. Bring pot to a slow boil then
reduce to a simmer. Cook until the
potatoes are fork tender, about 20
minutes. Salt and pepper to taste.
WOODFORD RESERVE BARRELHEAD BRIE
Woodford Reserve
The subtle taste of bourbon, herbs and berries makes this simple
appetizer the hit of any party. The recipe was created by the chefin-residence
at the Woodford Reserve Distillery. A tough job, but,
you know, somebody has to do it.
▷ 1 CUP SUGAR
▷ 1 CUP WATER
▷ 3 TABLESPOONS WOODFORD RESERVE BOURBON
▷ ¼ CUP DRIED APRICOTS, DICED
▷ ¼ CUP GOLDEN RAISINS
▷ ¼ CUP DRIED CRANBERRIES
▷ ¼ CUP DRIED CHERRIES
▷ ½ CUP CHOPPED, TOASTED HAZELNUTS
▷ 8-OZ. BRIE ROUND
▷ MINCED FRESH THYME AND PARSLEY
Combine the sugar and water in a small saucepan and simmer
until the sugar dissolves. Stir in bourbon, dried fruit and toasted
hazelnuts. Bring to a light simmer, remove from heat and set
aside. Place brie round on a baking dish that can go from oven to
table and also be used for final display (we used an iron skillet.).
Bake brie at 375 degrees for 8 to 10 minutes, until slightly puffed
and warm. Garnish with the fruit syrup mixture and fresh herbs.
Serve with crackers.
(NOTE: You can use leftover syrup for another brie, or as a garnish
for pound cake or ice cream.)
SPIRITED VIRGINIA | OCTOBER | NOVEMBER | DECEMBER 2021 19

SPVAQ42021

Table of Contents for the Digital Edition of SPVAQ42021

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