Wednesday, October 24, 2012



By Doc Lawrence

LYNCHBURG, TENNESSEE-The clean air, fall foliage and beautifully preserved village combine to stimulate the appetite. Here in Lynchburg, the birthplace of Jack Daniel’s Tennessee Whiskey, tourists from England are lined up to enjoy lunch at Miss Mary Bobo’s Boarding House where the great cookbook author Lynn Tolley is proprietress. Food is served family style, and more than a few dishes are seasoned with whiskey bearing the Jack Daniel’s label.

I learned from Ms. Tolley and in her wonderful cookbooks that Jack Daniel’s is a delightful substitute for vanilla in desserts. Most of the world’s grillers already know that the whiskey has a prominent place in barbecue sauce, but the usefulness in other dishes might surprise many.

Ms. Tolley served me her stewed apples that were elevated by the inclusion of her ancestor’s Tennessee whiskey (she is a Jack Daniel’s descendant), and life has been better at dinner time in my home since I followed suit.

The rising star celebrity chef Lara Lyn Carter, whose show is a highly popular feature on NBC affiliate WALB-TV in Albany, Georgia, has developed other recipes using whiskey and has a big winner I am delighted to share with the thousands coming this weekend to “The Jack,” the 24th annual Jack Daniel’s World Championship Barbecue Competition here in this historic Lynchburg.

(The magazine feature story of The Jack 2011 is a helpful guide for this year’s festivities:

Each year at The Jack, I find new recipes, new possibilities with the world-famous whiskey and the journey to desserts is filled with promise for the upcoming holiday feasts. What could be more All-American than a Thanksgiving dinner with creative dishes enhanced with appropriate amounts of Jack Daniel’s? The subtle taste of sugar maple is no accident. It’s part of the process the whiskey goes through before final bottling.

What happens when a gentleman named Jack meets a sweet Georgia peach? “It’s magic,” says Lara Lyn Carter.

Jack Daniel’s Peachy Rice Pudding
                  Created by Lara Lyn Carter


2 dried peaches
1 lemon
1/3 cup medium grain rice
3 cups whole milk
4 tablespoons sugar
8 tablespoons peach preserves
4 tablespoons of Jack Daniels Whiskey
Chop the peaches into tiny bite size pieces and place in a bowl. Pour 1 tablespoon of Jack Daniel’s Tennessee Whiskey over the peaches.
Using a vegetable peeler, remove the rind from the lemon. Place the lemon rind, rice, milk, and sugar in a pot and bring to a boil; then reduce heat and simmer for 15 minutes stirring often to prevent the mixture from sticking. Drain the residual Jack Daniels from the chopped peaches and stir the peaches into the rice pudding mixture. Remove the pudding from the heat and divide evenly into 4 serving bowls.
For the glaze, stir the preserves and 3 tablespoons of Jack Daniel’s into a saucepan. Heat the mixture over medium-high heat until bubbly and the preserves have been reduced. Remove the glaze from the heat and allow the glaze to thicken by allowing it to cool for a few minutes. Pour the glaze evenly over the pudding and enjoy!

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