Bourbon, Vanilla Bean, and Brown Butter Crispy Rice Squares

Bourbon, Vanilla Bean, and 

Brown Butter Crispy Rice Squares

Dress up a childhood classic for the grown-up palate without turning on the oven! Vanilla bean and bourbon-infused brown butter transform the sweet marshmallow treat into a warm, 

mellow, adults-only delight that stores well and makes a 

wonderful addition to a holiday treat box.

Ingredients:
1/2 cup (125 mL) unsalted butter
2 tbsp + 1 1/2 tsp (30 + 7 mL) bourbon, divided
1 bag (455 g) regular marshmallows
2 tsp (10 mL) vanilla paste
3/4 tsp (4 mL) fine sea salt
8 cups (2 L) crispy rice cereal

Directions:
Line a 9 × 13-inch (23 × 32-cm) baking dish with parchment paper and set aside.

In a large pot, melt butter over medium heat, stirring often, until beginning to foam. Once foaming, stir continuously until butter smells sweet and nutty and turns golden brown, about 3 to 5 minutes.

Pour 2 tbsp (30 mL) bourbon into browned butter and continue stirring for 1 minute to cook off some of the alcohol.

Add marshmallows, stirring constantly, until almost melted and smooth. Working quickly, stir in vanilla paste, salt and remaining bourbon, and stir until mixture is smooth and creamy.

Reduce heat to low and immediately stir in cereal, stirring until fully combined.

With lightly buttered or damp hands, press mixture evenly into the prepared dish. Cool to room temperature, about 1 hour, before cutting into squares. Store at room temperature in a tightly sealed container for up to 1 week.     

Makes 12 large or 24 small squares

Che Fico's Persimmon Butter

Persimmon Butter

Persimmons have a unique flavor.  If you ask someone who has eaten one, you may get several different answers.  However they tend to taste like a hybrid of an apricot and a tomato.  As they ripen, they tend to take on a honey like sweetness.

Ingredients:

2 1/2 pounds Fuyu Persimmons. (the riper the better)

1 cup unsalted butter

4 ounces plus one Bourbon

4 ounces maple syrup

1 vanilla bean cut in half and scraped

1 1/2 tablespoon course sea salt 

2 cups heavy whipping cream

1 ounce lemon juice
Directions:
Wash, hull and peel the Persimmons                                                  

Cut each persimmon into quarters and use the tip of the knives to remove any seeds.    Slice the persimmon into thin even slices.

Add the butter and sliced persimmon to a cold saucepan and turn the heat to medium-high.

Add the maple syrup, 4 ounces Bourbon, the scraped vanilla and its bean pod and 1/2 tablespoon salt to the pot.  Cook for 10 minutes  stirring constantly.  The persimmons should be soft and start to melt in the pot.

Add heavy whipping cream and stir constantly until the mixture has thickened. 

Turn the heat off and continue stirring until the creamed melted persimmons are homogenized.  You should not be able to see any fat from the butter on the surface of the cream mixture.

Remove the vanilla pod and discard it.

Put the mixture in a food processor and blend 

Add the remaining 1 tablespoon salt and 1 ounce bourbon and lemon juice.  Taste and adjust the seasonings to your preference.

Store in Mason jars or Tupperware.

*Serving suggestions:  Spread on toast, or pancakes, or add to oatmeal.

Wine Spectator,  12/15/2024

Peach Bourbon Blizzard

Peach Bourbon Blizzard

The winning combination of sweet peaches and bold bourbon hits the blender for a simple summer sipper. Optionally add 3 tbsp (45 mL) chopped mint just before blending and take it into frozen Julep territory. It’s the perfect start to any backyard meal, especially if American style barbecue is on the menu.

 Ingredients:                                     

4 oz bourbon

6 oz peach nectar

1½ oz Simple Syrup

1½ oz fresh lemon juice

1 cup (250 mL) frozen peach slices

Peach slices and mint sprigs to garnish

Short straws, preferably reusable (not metal) or compostable

Directions
Pour bourbon, peach nectar, Simple Syrup and lemon juice into an airtight container. Freeze overnight and up to 3 days.

Place 2 lowball glasses or 250-mL Mason jars in freezer for at least 30 minutes.

Place drink mixture and frozen peaches in blender. Blend, stopping to scrape down bowl several times to get things moving. Once there are no big chunks of peach, gradually raise speed to high to get it smooth. 

Divide among chilled glasses with a spoon. Garnish with peach slices and mint sprigs. Serve with straws.    Makes 2 drinks

Simple syrup

Bring 1 cup (250 mL) water to a boil and stir in 1 cup (250 mL) refined white sugar until dissolved. Pour into jar and let cool. If storing, cover and refrigerate. Remaining syrup will keep in the fridge for up to a month.   Makes 1½ cups (375 mL) syrup.

Smokey Lemon And Iced Tea

Smoky Lemon And Iced Tea

Add sultry smoke flavor to the classic summertime combo of lemonade and iced tea before flipping it into the Italian soda realm with the addition of fizz. The result is a big-batch punch that is superb with barbecued dishes. Applewood or hickory wood chips

Ingredients:
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) water
8 lemons, cut in half
1 can (473 mL) hard iced tea
3 oz bourbon (optional)
Lemon wheels for garnish
Fresh thyme for garnish, preferably flowering lemon thyme
3 cups (750 mL) sparkling water or 2 cans (each 355 mL) club soda
Directions:
Soak wood chips in warm water for 20 minutes.

Meanwhile, pour sugar and 1/2 cup (125 mL) water into a small saucepan. Bring to a boil and stir until dissolved, about 5 minutes. Remove from heat and cool completely. Syrup will keep well, in an airtight container in the fridge, for up to 2 weeks.

When wood chips have soaked for 20 minutes, drain well. Place in a smoker box or wrap in heavy-duty foil. Lift grill and place smoker box on heat source.

Preheat grill to medium.

When chips start to smoke, turn grill on the side without smoker box to low. Place lemons, cut side down, on that side. Barbecue until they soften and grill marks form, about 10 minutes. Remove to a bowl. When lemons are cool enough to handle, squeeze juices through a fine sieve into a measuring cup. Swirl and press with a ladle if you’re dealing with a lot of pulp. Strained juices should measure about 1 1/2 cups (375 mL). Pour juice into a pitcher and stir in sugar syrup. Chill.

Just before serving, add iced tea and bourbon. Stir to mix. Pour into tall glasses filled with ice. Garnish with lemon wheels and thyme, if you like. Top with soda right before serving. 

Makes 6 cups (1.5 L) for 6 servings

 

Hot Mulled Cider

Mulled Apple Cider

Pairs well with a good book or an evening stroll.

Ingredients

1 ½ quarts of unfiltered apple cider
1 honeycrisp apple cut in thin cross-sections
5 cinnamon sticks, 1 for mulling and remaining for each mug
1 orange
1 star anise pod
2 whole cloves
4 ounces of your favorite bourbon (optional)

‍Directions:
Juice one half of the orange. Cut the remaining half into thin triangular slices and set aside for garnish.

Add all ingredients, except 4 cinnamon sticks, sliced orange and bourbon if using, into a 2 quart pot.

Simmer on low for ten minutes.

Remove from heat and add bourbon if using and stir.

Pour into mugs and add one cinnamon stick and a slice of orange into each mug.

Gingerbread With Lemon Sauce or Bourbon-Chantilly Cream

 

Gingerbread With Lemon Sauce 

or Bourbon Chantilly Cream

James Beard Award-winning author Toni-Tipton Martin showcases the techniques, ingredients, and dishes of African American cookery in Jubilee: Recipes from Two Centuries of African American Cooking. Paying homage to the “old-time ginger cake” she, alongside chef Joe Randall, creates her version of the dessert made even sweeter with lemon sauce and a bourbon-chantilly cream.

Ingredients
2-1/2 cups all-purpose flour, plus extra for the pan
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup molasses
1 cup boiling-hot coffee
1 stick (4 ounces) butter, melted
1/2 cup packed dark brown sugar
2 large eggs, beaten
Lemon Sauce or Bourbon Chantilly Cream, for serving
Directions:
Preheat the oven to 350°F. Lightly coat a 13 × 9-inch baking pan with butter or shortening. Dust with flour, tapping out the excess.

In a bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. In a bowl or measuring cup, stir together the molasses and coffee.

In a stand mixer fitted with the paddle attachment, beat the melted butter, brown sugar, and eggs on medium speed until light. Beat in the flour mixture in three additions, alternating with the coffee molasses mixture, beginning and ending with the flour mixture. Scrape down the sides of the bowl, then beat for 30 seconds longer.

Pour the batter into the pan. Bake until a wooden pick inserted in the center comes out clean, 30 to 45 minutes. Cool the gingerbread in the pan on a wire rack, then cut into squares and serve warm with lemon sauce or bourbon-chantilly cream.The Gingerbread with Lemon Sauce is excerpted from Jubilee: Recipes from Two Centuries of African American Cooking ©2019 by Toni-Tipton Martin. Photography by Jerelle Guy. Reproduced by permission of Clarkson Potter, an imprint of Penguin Random House, LLC. All rights reserved. Serves 12 to 15

James Beard Award-winning author Toni-Tipton Martin showcases the techniques, ingredients, and dishes of African American cookery in Jubilee: Recipes from Two Centuries of African American Cooking. Paying homage to the “old-time ginger cake” she, alongside chef Joe Randall, creates her version of the dessert made even sweeter with lemon sauce and a bourbon-chantilly cream
                                            Lemon Sauce
Ingredients
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water
2 to 3 tablespoons butter (to taste), cut into pieces, at room temperature
Grated zest and juice of 1 lemon
1/2 teaspoon vanilla extract
Pinch of salt
Directions:
In a small saucepan, whisk together the sugar and cornstarch until well mixed. 

Gradually whisk in the boiling water. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until the sauce is thick and resembles syrup, about 5 minutes.
Add the butter, lemon zest, lemon juice, vanilla, and salt, and stir until the butter has melted. Cool to room temperature to serve. Yield 1 cup

The Lemon Sauce is excerpted from Jubilee: Recipes from Two Centuries of African American Cooking ©2019 by Toni-Tipton Martin. Photography by Jerelle Guy. Reproduced by permission of Clarkson Potter, an imprint of Penguin Random House, LLC. All rights reserved.

Bourbon-Chantilly Cream

Ingredients
1 cup heavy whipping cream
2 teaspoons powdered sugar, sifted
2 teaspoons bourbon
Directions
In the chilled bowl of an electric mixer with chilled beaters, whip the cream to soft peaks. Sprinkle in the sugar and beat until blended, no more than 30 seconds. Add the bourbon, beating until stiff peaks form. Do not overbeat.

The Bourbon Chantilly Cream is excerpted from Jubilee: Recipes from Two Centuries of African American Cooking ©2019 by Toni-Tipton Martin. Photography by Jerelle Guy. Reproduced by permission of Clarkson Potter, an imprint of Penguin Random House, LLC. All rights reserved.  Yield 2 cups

Old Fashioned Baked Apples

Old Fashioned Baked Apples

If you’re looking for a light and easy dessert that will make your house smell like apple pie, look no further than old-fashioned baked apples. Filled with brown sugar and spices, and then baked in boozy apple cider, baked apples are perfect for a chilly evening when you’re craving something sweet and comforting but don’t want to expend much effort. The hardest part is coring the apples, but a melon baller makes quick work of it.

Ingredients:

• 6 baking apples, preferably Fuji or Gala
• ½ cup (packed) dark brown sugar
• ¾ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon salt

• 1½ tablespoons unsalted butter, cut into small chunks
• 1½ cups apple cider or apple juice
• 2 tablespoons brandy or bourbon (optional)
• 2 tablespoons fresh lemon juice, from 1 lemon

• Vanilla ice cream, for serving (optional)
• 
  

Directions:
Preheat the oven to 350°F and set an oven rack in the middle position.

Using the smaller side of a melon baller or a sharp-edged measuring teaspoon, core the apples, leaving the bottom ½ inch of the apples intact, and remove. (Do not use an apple corer, as it's hard to prevent the corer from going all the way through the apples.)

In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and salt.

Place the apples in a 2 to 2.5-qt baking dish (they should fit snugly). Spoon the brown sugar mixture evenly into the apples. Top each apple with a chunk of butter.

In a liquid measuring cup, combine the apple cider (or juice), brandy (if using), and lemon juice. Pour around the apples. The liquid should come about 1 inch up the sides of the baking dish. Add more cider if necessary.

Bake for about 45 minutes, until the apples are tender when pierced with a sharp knife. Let cool for a few minutes, then carefully transfer the apples (and some of the cooking juices, if you like) to serving bowls. Serve with vanilla ice cream, if desired.

Celebration Punch

Celebration Punch

It’s time to celebrate! To commemorate a special occasion, I raise a glass to you, dear readers. Ten ingredients combine to make one truly delectable beverage.  Flavors warm and spicy, crisp and cool, all at once. In keeping with our ongoing kitchen pantry preserve/ cocktail experiments, we use fig jam here to special effect, a subtle note that captures the essence of the season, and lingers on the tongue with a silky mouthfeel.
Ingredients:
½ gallon unfiltered apple juice
6 cardamom pods, crushed
2 cinnamon sticks
2 star anise pods
2 tablespoons fig jam
2 cups bourbon
2 12-ounce bottles ginger beer
5 oranges (use 4 to make 2 cups freshly squeezed orange juice and slice 1 into wheels for garnish)
½ cup crystalized ginger, sliced
10 dashes Angostura bitters
Directions:
Pour the apple juice into a large pot. Add the cinnamon sticks, cardamom and star anise and let simmer for about 20 minutes. Add the fig jam and stir to dissolve. Remove from heat and let cool, then transfer to the refrigerator to chill for several hours or overnight.

Pour the spiced apple juice into a large punch bowl or pitcher, using a strainer to remove the whole spices. Add the bourbon, ginger beer and orange juice and mix well. Top with the crystalized ginger, orange slices and bitters. Add ice to serving glasses if desired. Serves 8.

Apple Frangipane Galette

 

Apple Frangipane Galette

"This is a longtime favorite recipe from David Lebovitz. It was published in Fine Cooking years ago, and I think I’ve made it 1,000 times. I finally have my method down, which is reflected in the recipe below. Pastry dough yields 2 rounds. Don’t halve the recipe. Freeze the other round or keep it in the fridge for 3 to 5 days". Alexandra Cooks.com
Frangipane can be made up to a week in advance. Double the recipe if you are making 2 galettes. Use 1 egg for a double recipe.

Ingredients:
For the Pastry
2½ (320g) cups all-purpose flour
2 T. sugar
½ tsp. table salt
2 sticks (16 tablespoons | 8 oz | 227g ) unsalted butter
½ C. + 2 T. ice water
For The Frangipane
1/2 cup almond flour
2 tablespoons sugar
pinch salt
2 tablespoons butter at room temperature
1 egg (small if possible)
2 teaspoons Bourbon, rum, brandy or vanilla
For The Assembly
1 to 2 apples, I like Honey Crisp or Fuji, peeled and thinly sliced
2 tablespoons melted butter
1 to 2 tablespoons sugar, turbinado is nice
vanilla ice cream for serving

Directions:
Preheat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. 

Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. 

Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. 

Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggar’s purse pressing the dough into a disk. Use your hands to pack and pat the disk together. Store one of the rounds. Keep one handy.

Don’t wash the food processor! Combine almond flour, sugar, salt, butter and egg in the dirty bowl of the food processor. Pulse until combined, then add vanilla or alcohol. Purée until smooth.

On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. 

Spoon the frangipane into the center leaving a 1-inch border. Arrange the apple slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed apples. Sprinkle the sugar evenly over the top. 

Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.

Alexandracooks.com

Pork Chops With Bourbon Mushroom Sauce

Pork Chops With Bourbon Mushroom Sauce

Ingredients: 1/2 pound sliced fresh mushrooms
2 tablespoons chopped onion
2 tablespoons olive oil, divided
1 tablespoon butter
1 garlic clove, minced
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons bourbon
1/2 cup reduced-sodium chicken broth
1/4 cup heavy whipping cream
2 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1 large egg
2 tablespoons water
3 tablespoons all-purpose flour
1/2 cup panko (Japanese) bread crumbs
4 teaspoons minced fresh basil

Directions

• In a large skillet, saute mushrooms and onion in 1 tablespoon oil and butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add wine and bourbon; cook over medium heat until liquid is evaporated. Add chicken broth and cream; bring to a boil. Reduce heat and simmer until sauce is thickened, stirring occasionally; keep warm.
• Sprinkle chops with salt, paprika and pepper. In a shallow bowl, whisk egg and water. Place flour and bread crumbs in separate shallow bowls. Dip pork in the flour, egg mixture, then bread crumbs.
• In a large skillet, cook chops over medium heat in remaining oil until crisp and juices run clear, 4-5 minutes on each side. Stir basil into mushroom sauce; serve over pork.

Bacon Wrapped Figs

Ingredients

• 8 slices thick-cut bacon, cut in half
• 8 firm, ripe fresh figs, halved lengthwise
• 6 ounces (170g) creamy blue cheese, crumbled (see note)
• 1/2 cup (120ml) bourbon
• 3/4 cup (6 ounces/170g) unsalted butter
• 3/4 lightly packed cup light brown sugar (6 ounces/170g)
• Flaky salt, such as Maldon, for sprinkling (optional)

Directions

1. 1.
   Preheat the broiler and set oven rack in top position. Line a rimmed baking sheet with aluminum foil.
2. 2.
   In a large skillet over medium heat, cook bacon until most of the fat has rendered but the bacon is still pliable. Transfer the bacon to a paper towel–lined plate to absorb excess grease. Set aside.
3. 3.
   Using a melon baller or small spoon, scoop out the center of each halved fig. Fill each hollowed fig half with blue cheese. 
4. 4.
   Wrap a half-strip of bacon around each filled fig half and secure with toothpicks. Place, cut side up, on the prepared baking sheet. 
5. 5.
   In a medium saucepan, cook bourbon over medium heat until reduced by half. Whisk in the butter and brown sugar until butter is melted and brown sugar is dissolved. Continue to cook, whisking occasionally, until sauce is thick enough to coat the back of a spoon.
6. 6.
   Using a pastry brush, brush bourbon glaze all over the top side of each bacon-wrapped fig. Broil until the bacon has browned, about 4 minutes. Sprinkle lightly with coarse sea salt, if desired, and serve warm.

Bourbon Glazed Carrots

Bourbon Glazed Carrots

Ingredients
1/4 cup butter
1 -1 1/2 pounds carrots, bias-sliced into 1/2-inch thick slices
1/4 cup packed brown sugar
3 tablespoons fresh ginger

3 tablespoons bourbon
1/4-1/3 cup orange juice
1 teaspoon salt
Ground black pepper

*

Directions:

In a large skillet, melt butter over medium-high heat. Add carrots. Cook and stir for 4 minutes.
Add brown sugar and ginger, cook until sugar melts, about 2 minutes. Add bourbon and orange juice. Cook and stir until carrots are tender and liquid has thickened, about 8 minutes more. Season with salt and pepper.

Beef Tenderloin With Bourbon Pecan Beurre Brun

Beef Tenderloin With

Bourbon Pecan Beurre Brun

The French are known for having one of the more complex and time consuming cuisines, however they have given us one of the simplest and quickest sauces possible with their classic Beurre Brun, which is literally browned butter. A splash of bourbon and some crunchy pecans make this Beurre Brun even more intriguing while still letting the tenderloin be the focal point of the dish. Serve with boiled fingerling potatoes and some wilted spinach.

Ingredients:

1 1/2 lbs. beef tenderloin

(Whole piece, not fillets)

Salt and freshly ground pepper to taste

2 Tablespoons olive oil

3/4 cup bourbon

1 tablespoon fresh sage, finely chopped

1/4 cup unsalted butter

1/2 cup pecan pieces, toasted

Directions:

Season tenderloin generously with salt and pepper. In a thick-bottom saute pan (that just fits the meat) heat olive oil over medium-high heat. Carefully place beef in oil and brown well on all sides, about 9 minutes. Be sure not to burn the bottom of the pan as this pan will be used to make the sauce.

Place the browned beef in a baking dish (set saute pan aside) and continue cooking beef in a 400 F oven to desired doneness. Use a meat thermometer for proper internal temperature, medium is 140F.

Pour excess grease out of saute pan, turn off the heat and add bourbon and sage to the pan. Over medium high heat reduce the bourbon by half, about 2 minutes.

Add butter and pecans and a pinch of salt, and cook over medium-low heat until the butter melts; continue to cook until the milk solids in the butter begin to toast and turn golden brown. Take off the heat immediately so as to not burn the butter. Carefully warm through just before serving.

Remove cooked beef from oven, let rest for 8 minutes covered with foil. Slice into 4 pieces and serve with butter drizzled overtop. Serves 4