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Author Archive | Lauren Coe

Old Fashioned Tenderloin with Orange-Bourbon

Makes 6 to 8 servings

1 cup orange juice
1 cup Texas bourbon
1 cup soy sauce
1 cup brown sugar
2 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, smashed
2 sprigs rosemary plus more for garnish
½ small yellow onion
2½ to 3 pounds beef tenderloin
1 tablespoon butter
1tablespoon canola oil
Fresh ground pepper
Granulated garlic
Glaze (recipe follows)
Orange slices for garnish

For marinade, mix together orange juice, bourbon, soy sauce, brown sugar, mustard, Worcestershire sauce, garlic, rosemary and onion.…

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Clove ‘N’ Thyme Toddy

Photo by Lauren Coe

Herbs give this timeless toddy an elevated flavor profile.

Makes 1 serving

TODDY

1 jigger (1½ ounces) Texas bourbon
1 tablespoon (½ ounce) lemon juice
1 tablespoon (½ ounce) Clove-Thyme Honey (recipe follows)
Thyme sprig and lemon peel

Add all ingredients to mug and top with hot water.…

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Bourbon Butternut Squash Soup with Roasted Mushrooms

Photo by Lauren Coe

Warm whiskey flavors paired with the mellow sweetness of the squash make this an ideal starter to any holiday meal, or serve it solo on a chilly evening.

Makes 6-8 servings

1 (3-to-4-pound) butternut squash
Olive oil
Salt and pepper
Smoked paprika
4 tablespoons butter
6 sage leaves
1 small yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
½ cup Texas bourbon
4 cups chicken broth (divided use)
Roasted Mushrooms (recipe follows)
Chives

Cut ends off of squash, and cut in half lengthwise, then remove seeds.…

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Native Spirits


Pouring Texas bourbon at Feed Company

Story by Lauren Coe and Terri Taylor • Photography by Teresa Rafidi

No spirit makes a better fireside companion than bourbon. With its aromatic bloom of fresh-baked cookies, a dram of bourbon is warm comfort on a wintery night.…

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BISHOP 75

A play on the French 75, hard apple cider provides a mellow effervescence and cool, fruit-forward flavor. The addition of rosemary makes for a more robust, autumn-friendly adaptation of this classic cocktail.

Makes 1 serving

1 ½ ounces gin
1 tablespoon lemon juice
½ tablespoon Rosemary Simple Syrup (recipe follows)
Ice
Bishop Cider Co.…

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SAGE BLOSSOM

This bourbon-based cocktail combines the warmth of maple syrup with herbal notes that complement the season.

Makes 1 serving

1 ½ ounces bourbon
1 tablespoon lemon juice
1 tablespoon maple syrup
3 to 4 sage leaves, torn, plus a few for garnish
Ice
Trinity Cider Deep Ellum Dry (or any dry hard cider)

Shake first 4 ingredients in a shaker with ice and strain into cocktail glass over rocks.…

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CIDER-MARINATED PORK CHOPS WITH APPLES, LEEKS AND THYME

Makes 2 servings

2 (1½-inch) center-cut, bone-in pork chops
Brine (recipe follows)
Salt and pepper
1 tablespoon canola oil
½ bottle (¾ cup) Outlaw Tea-Rex (or hard cider of your choice)
3 cloves of garlic, smashed
2 teaspoons thyme leaves plus a few sprigs for garnish
2 leeks, sliced into rounds and cleaned
1 small yellow onion, sliced
1 tablespoon flour
1 small Gala apple, cored and sliced
1 cup chicken stock
1 tablespoon chopped Italian parsley for garnish

Place the pork chops in the brine.…

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