Looking for a few easy recipes with canned pumpkin to help you bring in the fall season? Similar to canned vegetables, canned pumpkin is a nutrient-packed, convenient option that can be found in the grocery store year-round.

Working out is an amazing way to stay in shape, relieve stress, and live a healthy lifestyle, but it is equally as important to make sure you are properly fueling your body for these workouts. This omelet is a great way to get protein before your workout.

I have had many friends tell me what a great experience the “Bourbon Trail” in Kentucky is and also how much fun the Kentucky Bourbon Festival is to attend that is happening this week. But, for some reason I cannot seem to wrap my head around the whole bourbon phenomenon. I have also noticed that within the gourmet food industry there is a significant increase of recipes and food items that contain bourbon: bourbon pecan pie, bourbon chicken, bourbon balls and my favorite, bourbon glazed bacon. So I figured it was time for me to educate myself on Bourbon 101, so I reached out to David J. Montgomery (aka Professor Cocktail), a writer and critic specializing in books, publishing, spirits, and cocktails, to help educate me on bourbon.

What is whiskey?

The legal definition in the United States is: “Spirits distilled from a fermented mash of grain at less than 95% alcohol by volume (190 proof) having the taste, aroma and characteristics generally attributed to whisky and bottled at not less than 40% alcohol by volume (80 proof).”

Here’s how it works: You take grain and cook it in water. The extracts the sugars from the grain and puts them into solution. This mixture is called the mash. This new mash is then combined with some old mash — aka “sour mash,” the stuff that’s left at the end of the previous distillation process. The sour mash is used because it maintains a consistent level of acidity from distillation to distillation, which is important for the yeast to work properly.

Adding the yeast is the next step. Yeast consumes sugar and releases alcohol through the process of fermentation. The mash ferments until it reaches approximately 11-12% alcohol. At that point, the alcohol kills the yeast and the fermentation process stops.

In order to raise the concentration of alcohol — because who wants 22-proof whiskey? — it needs to be distilled. The fermented mash is heated up to a point where the alcohol begins to evaporate, but the water does not: somewhere between 176 °F and 212 °F. The alcohol vapor is collected and then cooled, which condenses it down to a highly alcoholic liquid (known as the distillate). It is then usually distilled at least one more time, to further concentrate the percentage of alcohol.

Presto! Grain + Water + Yeast = Whiskey

What is bourbon?

Again, the legal definition: “Whisky produced in the U.S. at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 51 percent corn and stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers.”

The important factors here are: bourbon is made from a mash containing at least 51% corn, and after distillation the whiskey must be aged in new, charred oak containers.

What is bourbon made of?

As noted above, the mash must be at least 51% corn. But other grains can also be used. A typical mash might consist of 80% corn, 10% of a flavoring grain, and 10% malted barley. The precise breakdown is known as the mash bill.

The flavoring grain is most commonly rye, which adds an assertive, spicy flavor to the whisky. Popular examples of rye bourbon include Wild Turkey, Jim Beam, and Evan Williams.

Some bourbons, however, use wheat as the flavoring grain, which gives the whiskey a mellower, sweeter flavor. Maker’s Mark, W.L. Weller, and Pappy Van Winkle are all popular wheated bourbons.

The flavor grain could also be oats, rice, quinoa, or any other grain. But these aren’t typical.

Malted barley is added because it helps to promote the process of converting the starch in the grains into sugar. “Malt” means grain that has been allowed to germinate, and then has the process halted by heat. So malted barley is just barley that has begun to sprout.

What is “high rye bourbon”?

This is a whiskey made with a mash bill that reduces the proportion of corn and replaces it with more rye. The mash bill might be something like 70% corn, 20% rye, 10% malted barley. Although still bourbon whiskey, it takes on more of the qualities commonly found in rye whiskey, intensifying the bold, spicy, peppery flavor. High rye bourbons are very dry. Popular examples include Bulleit, Four Roses, and Old Grand Dad.

What about aging?

Aging whiskey in wood barrels is a crucial part of the process, giving the final product much of its flavor (and color). Aging tames the whiskey, smoothing out its rougher edges and giving it a milder, more nuanced and complex flavor. The barrels are charred before use because the introduction of carbon into the process lends additional flavor to the whisky. Aging whiskey in oak gives it the flavors of vanilla, caramel, cinnamon, nuts, and fruits — most of the flavor notes that we commonly find in bourbon.

Bourbon can be aged for any length of time, in any type of container, as long as it’s made from charred new oak. If the whiskey is rested for 30 seconds in a box made of charred new oak, it’s bourbon. “New” containers is key. Barrels cannot be reused to age bourbon, although they can be used to age rum, tequila, or other types of whiskey. If you age your whiskey in a previously used bourbon barrel (like they do with Early Times Kentucky Whiskey), it is not bourbon, even if it meets all the other requirements.

What is straight bourbon?

Most bourbon is labeled as “straight bourbon.” This means that the whiskey was aged for at least two years in new, charred oak barrels. If it’s aged for at least two years, but less than four years, the age has to be stated on the label. If it’s aged for at least four years, it does not need to include an age, although it can.

What does an age statement mean?

If a bourbon is labeled “8 Years Old” it means that all of the whiskey in the bottle has been aged for at least eight years. The contents can consist of — and often do — whiskey that is older than that. But the age on the label is a minimum.

What is proof?

Proof is the traditional term for the alcoholic content of a spirit. It is two times the percentage of alcohol. So an 80-proof bourbon would be 40% abv (alcohol by volume). Proof is used for nostalgic reasons on most whiskey labels, but abv is the legally mandated number.

Is bourbon watered down?

Most of the time, yes. Bourbon comes out of the barrel at a much higher proof than people usually drink it. It also varies depending on the individual barrel — some barrels might contain 120-proof bourbon, some might contain 140-proof bourbon. To ensure a consistent proof for their whiskey, the distiller adds enough water to bring the alcohol down to the desired level. This is usually anywhere from 80 to 100 proof.

The exception to this is “barrel-strength” or “cask-strength” whiskey. These whiskeys do not have water added to them. Whatever proof comes out of the barrel is what goes into the bottle.

What is the Angels’ Share?

The longer the whiskey is aged, the more is lost to evaporation. In the Kentucky climate, this usually amounts to around a 4% loss every year. This evaporated whiskey is known as the “angels’ share.”

Does whiskey age in the bottle?

Once the whisky is removed from the barrel and bottled, it stops aging. If the bottle is stored in the right conditions, the whiskey inside will remain virtually unchanged forever. In this way, it is very different from wine.

What is “bottled in bond”?

Bottled in bond or bonded whiskey is a legal designation created by the Bottled-in-Bond Act of 1897. It specifies that the whisky was made at one distillery by one distiller, and that it was the product of one distilling season. (In other words, it can’t be a mixture of whiskeys from different years or different distilleries.) It must be aged for at least four years, and be bottled at a minimum of 100 proof. (In all cases, I think, it is bottled at precisely 100 proof.)

What are “small batch” and “single barrel”?

These are marketing terms rather than official designations. Single barrel, at least, has a precise definition. It means that all of the whiskey in the bottle came from a single barrel. (The usual practice is to dump many barrels into big tanks and have the whiskey bottled from there. The advantage to this is that it enables the distiller to ensure a consistent flavor for the product by adjusting the batch of whiskey with the addition of barrels with certain flavor profiles.)

Small batch can mean whatever the person using it wants it to. The term implies that the whiskey was made in smaller quantities, or perhaps was batched from a smaller number of barrels. But there is no legal requirement that it mean anything.

Is all bourbon made in Kentucky?

Bourbon does not have to be made in Kentucky, but it does have to be made in the United States. Any state of origin claimed on the label (e.g., “Kentucky Bourbon Whiskey”) must be accurate.

Why are some whiskeys labeled “sour mash”?

Marketing reasons. Virtually all bourbon is sour mash, as mentioned in the section above on how whiskey is made. For whatever reason, some companies choose to advertise this fact. But for all practical purposes, it’s meaningless.

Well, there you have it. I am officially hooked. I will be sharing my Bourbon recipe tomorrow.

Making potato gnocchi is one of those rewarding endeavors that gets easier the more times you do it. At Bellisari’s we pride ourselves on Gourmet Convenience and what is more gourmet than homemade gnocchi so why not pair it with one of our open and serve spreads. We have an amazingly easy but delicious recipe below with bacon and our Blue Cheese, Honey & Shallot Spread but remember, it can take all afternoon to make a batch of homemade gnocchi so why not freeze some for later. Our Blistered Jalapeno & Fig Spread, Balsamic, Black Garlic and Shallot Spread and our Calabrian and Sweet Tomato Fennel Spread are all a perfect sauce with homemade gnocchi. Below are some helpful tips from Fine Cooking Magazine that are sure to help when making gnocchi.

▪ Pick the right potato. Starchy russets give gnocchi a light texture. Boiling potatoes whole and unpeeled helps to keep them from absorbing excess water. Remove the peel as soon as you can so that steam is released rather than absorbed into the flesh.

▪ Use a ricer. Passing boiled potatoes through a ricer, a tool that looks like an oversize garlic press, instead of mashing ensures a fine texture—no one wants lumpy gnocchi— and aerates them as well.

▪ Make the dough with still-warm potatoes. This will encourage the egg to bind the dough.

▪ Be stingy with the flour. The exact amount will vary depending on the flour, potatoes, and humidity in your kitchen, but add additional flour sparingly. You want enough to hold the dough together, but not so much to cause the gnocchi to become heavy.

▪ Handle gently. Overworking develops gluten, which can make gnocchi tough. Mix and shape with a light touch.

▪ Test for texture. Before you shape all of your gnocchi, make and cook just a couple. If the gnocchi fall apart, add more flour to the dough.

▪ Freeze ‘em. Frozen gnocchi are easier to handle than fresh and hold their shape better during cooking. (To loosen frozen gnocchi from a baking sheet, give the pan a shake.)

▪ Don’t overcook. If your gnocchi cook for too long, they can absorb too much water and become dense and chewy.

▪ Forgo the colander. Delicate gnocchi can get squashed if drained. Remove them from the pot with a skimmer or slotted spoon and toss gently with sauce to coat.

Gnocchi with Blue Cheese, Honey & Shallot Spread with Bacon

Serves 4

Ingredients

1 Jar of Bellisari’s Blue Cheese, Honey & Shallot Spread

5 slices bacon, thinly sliced

Coarse salt and ground pepper

4 cups of Potato Gnocchi (see below)

Fresh parsley, chopped

Parmesan, shaved

Directions

In a large skillet, cook bacon over medium-high until crisp. Drain on paper towels; pour out all but 2 teaspoons fat from skillet. Add Bellisari’s Blue Cheese, Honey & Shallot Spread; season with salt and pepper. Add gnocchi and bacon. Toss until gnocchi are heated through and coated with sauce. Sprinkle with parsley and Parmesan; serve immediately.

Made From Scratch Gnocchi

8-10 Servings

Ingredients

2 lb. russet potatoes (about 4 medium), scrubbed

6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour, more for kneading and rolling

1 tsp. kosher salt

1 large egg, lightly beaten

Directions

Put the unpeeled potatoes in a large pot. Fill the pot with enough cold water to cover the potatoes by at least 2 inches and bring to a simmer over medium-high heat. Reduce the heat to medium, partially cover the pot, and simmer the potatoes until they are completely tender and easily pierced with a skewer, 30 to 35 minutes.

Drain the potatoes, let them cool just enough that you can handle them, and then peel them. Cut them in half crosswise and pass them through a ricer into a large bowl. Let cool until almost at room temperature, at least 20 minutes.

Lightly flour a work surface. In a small bowl, mix the flour with the salt. Add the egg to the potatoes and then add the flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together; the dough will still be a bit crumbly at this point. Gather the dough together and press it against the bottom of the bowl until you have a uniform mass. Transfer it to the floured surface and wash your hands.

Knead gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. (Don’t over mix it, or the gnocchi will be tough; the dough should feel very delicate.) Move the dough to one side, making sure the surface underneath it is well floured. Cover it with a clean kitchen towel.

Cover two large rimmed baking sheets with parchment and sprinkle lightly with flour.

Remove any lingering bits of dough from your work surface and lightly re-flour the surface. Tear off a piece of dough about the size of a large lemon and put the towel back on the rest of the dough so it doesn’t dry out.

With the palms of both hands, roll the dough piece on the floured surface into a rope about 3/4 inch in diameter.

With a sharp knife or a bench knife, cut the rope crosswise every 3/4 inch to make roughly 3/4-inch-square gnocchi. Arrange the gnocchi in a single layer on the parchment-covered baking sheets, making sure they don’t touch. Repeat until you run out of dough, re-flouring the work surface as needed. When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour.

If you’re going to use the gnocchi within 2 to 3 hours, they can sit out on the counter. For longer storage, see the make ahead tips below.

Make Ahead Tips

You can serve freshly made gnocchi right away or within a couple of hours, or you can freeze them for later use. Put the gnocchi in the freezer while they’re still on the baking sheets and freeze until they are hard to the touch, at least one hour. Transfer them to a large zip-top bag or several smaller bags and freeze for up to two months. Cook frozen gnocchi in boiling water in two batches. Frozen gnocchi cause the temperature of the cooking water to drop, so they’ll fall apart before the water returns to a boil if there are too many in the pot. Don’t refrigerate fresh gnocchi for more than two or three hours, as they tend to ooze water and become soggy.