Then it's cleaned and frozen.

You can't get it any fresher unless you went to the farmer's market.

So just remember that.

Keep a whole freezer full of frozen vegetables and fruit, and you you're just

got something to eat.

And you don't have to worry about wasting it.

Yeah.

Okie dokie smoky.

We got consumer tips as well as delicious recipes today.

And

guess what

else?

You have spinach.

Do I really?

Uh-huh.

It's on your lips.

Correct.

You got it on your finger now.

Okay.

Ladies and gentlemen, thank you for coming to the Kirby and Chef Nancy Show.

Hi, I'm Stacey.

Welcome to the kitchen of my old Kentucky home.

Today on Bourbon and Biscuits, we're going to be making two bourbon treats that are sure to warm up your winter's night.

Let's get started.

Let's make some bread pudding with a Kentucky bourbon sauce.

Here's what we'll need.

A half a loaf of French bread, one and a half sticks of butter, one cup of heavy cream, three cups of milk, two and a half cups of sugar, seven eggs, two tablespoons of bourbon vanilla extract, and one-third a cup of Kentucky bourbon.

The first thing we'll need to do is cube our French bread.

And you can really use other types of bread too, even sourdough.

You can use leftover croissants or even biscuits.

You'll want about four cups.

The next thing we'll need to do is pour over our whipping cream and our milk.

And we're gonna let that soak for about 30 minutes.

Meanwhile, we'll beat our six eggs with one and a half cups of sugar and the two tablespoons of vanilla bourbon vanilla extract.

We'll get that nice and creamy to pour over our soaking bread mixture.

And our final step will be melting a fourth of a cup of butter and adding it to a two-quart baking dish.

We'll pour our basically pudding into this dish and bake it at 350 for one hour.

Now

we're going to make our Kentucky bourbon sauce.

We're gonna take one stick or a half a cup of butter.

We're just gonna melt that in a saucepan.

Okay, now that the butter has melted, I'm gonna slowly add this cup of sugar.

And a fourth a cup of water.

We're just gonna let this heat through.

Then we're gonna add it to a beaten egg and add the third a cup of fine Kentucky bourbon.

And then we'll have our Kentucky bourbon sauce.

So

this is completely set after an hour.

I wish you could smell the aroma in my kitchen right now.

It's going to be so good with that Kentucky bourbon sauce poured over it.

So while we get plated up, let's go to Jessica.

He's gonna do a bourbon rip on an espresso martini to pair with this.

Alright, so the cocktail that I'm making today is kind of a perfect marriage between a Manhattan and an espresso martini.

And this cocktail is actually created at Prouvant Main, which is the Urban Bourbon Trail stop in Louisville's 21C Museum Hotel, which is actually the flagship of the 21C Hotel Brands.

So to make this, we're going to do an ounce and a half of Woodford Reserve.

And

then we're gonna do one ounce of coffee liqueur.

And

we're also gonna do an ounce of sweet vermise.

Alright, we're just gonna strain this into a martini glass.