What's Cooking in Kelli's Kitchen -

It’s harvest season in the Great Basin. The final stalks of hay are being cut and bailed; combines gently crush dry corn kernels, and winter squash is curing for storage. And at the Frey Ranch, they are harvesting whiskey. 

In 2021, I wrote about Colby and Ashley Frey and their inaugural Whiskey Harvest Celebration. I was thrilled to join 100 other lucky individuals at a private event at the ranch, which included distillery and farm tours. We shot the corn cannon and enjoyed a delicious meal on the lawn. 

At the time, I thought about how many more people would enjoy spending a leisurely day at the ranch celebrating Whiskey Harvest season. So, I was thrilled when the folks at Frey Ranch invited me to partner with them on a public Whiskey Harvest Festival.

On October 14, you are invited to the Frey Ranch to learn how Colby and Ashley plant, grow, harvest, and malt their grains to distill, age, and bottle their award-winning whiskey and bourbon. You can try your hand at target shooting with the corn cannon, enjoy live music by the local band The Coaches, and sip delicious specialty cocktails featuring a variety of Frey Ranch ingredients. In partnership with the Fallon Food Hub, shop with local vendors like Fallon’s Snake Farm, Boho Gypsy Treasures, Johnson Family Farms, and talented crafts folk, including Song Dog Silver and Drink It to Build It. 

The Whiskey Harvest Festival is a free event; no reservation or ticket is necessary. For those interested, food and beverages will be available for purchase from three food trucks (We Can Warriors, Mendoza’s Tacos, and Kitchen 1851). 

Whiskey and bourbon are fantastic ingredients, even if they are not your top pick for a cocktail. Even better, whiskey pairs brilliantly with another late summer ingredient, peaches. 

Here are two different ways you can use Frey Ranch whiskey and peaches to celebrate a bountiful harvest!

Peach Tea and Whiskey Cooler

INGREDIENTS:

3 black tea bags or 1 T loose black tea

4 large mint leaves 

Ice, as needed

4 oz Frey Ranch whiskey

4 oz Peach nectar or puree

1 oz Triple Sec

½ oz pure vanilla extract

Mint sprigs for garnish

DIRECTIONS:

1. Heat 2 ½ c water to a boil. Remove from heat and transfer 2 c water into a heatproof vessel.  Add the tea and let steep for 10 minutes.  Let cool to room temperature.
2. Muddle the mint leaves in a cocktail shaker.      Fill the shaker halfway with ice, then add the whiskey, peach nectar, triple sec, vanilla extract, and 6 oz of the tea.  Shake for 30 seconds then strain into a glass over fresh ice.  Garnish with a mint sprig and enjoy.

Grilled Peach Sundaes with Salted Whiskey-Caramel Sauce

INGREDIENTS:

For the Peaches:

4 ripe peaches

3 T vegetable oil

Sea Salt

For the Caramel:

1 c sugar

¼ c water

2 T light corn syrup

¾ c heavy cream

4 T butter

1 t sea salt

¼ c Frey Ranch whiskey

For the Whipped Cream:

1 c heavy cream

3 T powdered sugar

1 t vanilla

¼ c buttermilk

Ice Cream

DIRECTIONS:

1. Heat up your grill while you bring a pot of water to a boil.  Cut an X in the bottom of each peach, the blanch in boiling water for about 45 seconds until the skin at the X starts to come loose.  Remove peaches and place in a bowl of ice water to cool.  Peel the peaches then cut in half and remove the pit.
2. Lay the peaches cut side up, brush lightly with oil, and sprinkle with sea salt.  Grill peaches cut side down until there are grill marks (about 2 minutes).  Brush with oil, sprinkle with salt and flip to grill the other side.
3. Make the caramel: Combine the sugar, water, and corn syrup in a saucepan and bring to a low boil.  Gently swirl the mixture in a circular motion (do not stir) and allow it to boil down until it is a deep amber color (about 10 minutes).  Carefully whisk in the cream–the mixture will hiss, steam, and spatter.      Immediately whisk in butter and continue to stir over low heat until the mixture is smooth.  While continually whisking, add in salt and bourbon.  Remove from heat and allow to cool before using.
4. Whipped Cream: whip the cream until soft peaks form.  Stir in powdered sugar and vanilla and whip to stiff peaks.  Drizzle in the buttermilk and whip until combined.      Refrigerate until ready to use.
5. To assemble: Place 2 peach halves in a bowl; scoop ice cream into each pit and add a dollop of whipped cream.  Drizzle salted bourbon-caramel sauce over the top and enjoy.