PDA

View Full Version : Evan Williams Cooking Contest Winner



cowdery
10-03-2001, 10:59
Some of you may have heard me rave about the winning recipe in this year’s Evan Williams Cooking Contest, which I helped judge back in August. I just received a copy of the recipe and here it is. It looks like a lot of work, but it was really delicious.

“Hog Wild Ravioli”
Kentucky Country Ham Ravioli with Bourbon Mustard Sauce
Created by Peggy Harlowe

Ravioli ingredients:
1 onion, chopped fine
1 tablespoon unsaled butter
1-1/2 lb cooked Kentucky country ham, chopped fine
Freshly ground pepper, to taste
8 cornichons (French sour gherkins)
2 tbsp bread crumbs
1 tbsp Evan Williams Kentucky Straight Bourbon Whiskey
1 large whole egg
1 large egg yolk
1/3 c mayonnaise
2 tbsp sour cream
1 tbsp Dijon mustard
1/4 tbsp Worcestershire sauce
dash of Tabasco sauce
Fresh pasta sheets
Egg wash (1 tbsp water beaten with one egg)

Sauce ingredients:
1 tsp olive oil
1/3 c minced shallots
1 clove garlic, minced
1/4 cup Evan Williams Kentucky Straight Bourbon Whiskey
2 c chicken stock
1/3 cup heavy cream
2 tsp corn starch
1 tbsp coarse grained mustard

Filling directions:
In a skillet, cook the onion in the butter over moderately low heat, stirring until soft. Let cool slightly. In a bowl, toss together the onion mixture, ham, pepper, cornichons and bread crumbs. In another bowl, whisk together the bourbon, whole egg, yolk, mayonnaise, sour cream, mustard, Worcestershire sauce and Tabasco sauce until mixture is smooth. Stir egg mixture into ham mixture until both are combined well. Refrigerate for at least two hours.

Place one pasta sheet on a floured surface and drop two teaspoons of filling onto it. Brush around it with egg wash, place another pasta sheet on top and cut with ravioli cutter. Makes about two dozen ravioli. Cook in boiling water about 10 minutes or until al dente.

Sauce directions:
Pour oil in skillet over medium heat. Add shallots and garlic and cook for one to two minutes, until softened. Deglaze with bourbon. Add stock. In a small bowl, combine cream and cornstarch. Whip cornstarch mixture into sauce and simmer until slightly thickened. Whisk in mustard and add more bourbon, as desired. Season with salt and pepper. Pour sauce over hot ravioli.


<A target="_blank" HREF=http://cowdery.home.netcom.com>--Chuck Cowdery</A>