Guinness Whiskey Baileys Cupcakes
This recipe is from someone I can only assume is a genius over at smittenkitchen.com and the instructions are based on the ones shared there (with some added tips on the best times to drink while baking):
Cupcake Ingredients:
· 1 cup Guinness
· 1 cup (2 sticks) unsalted butter
· 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
· 2 cups all purpose flour
· 2 cups sugar
· 1 1/2 teaspoons baking soda
· 3/4 teaspoon salt
· 2 large eggs
· 2/3 cup sour cream
Ganache Filling
· 8 ounces bittersweet chocolate
· 2/3 cup heavy cream
· 2 tablespoons butter, room temperature
· 2 teaspoons Irish whiskey (I used Teeling – a nod to the resurgence of distilleries opening in Ireland)
Baileys Frosting
· 3 to 4 cups confections sugar
· 1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
· 4 tablespoons Baileys
Instructions: Preheat oven to 350°F. Line 24 cupcake cups with liners.
Cupcakes:
Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. [Pour rest of stout into glass and hand to husband.] Add cocoa powder to the beer and butter, and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 3/4 of the way. Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cupcakes on a rack completely.
Filling:
Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey, and stir until combined. [Pour shot of whiskey into glass and drink it.]
Let the ganache cool until thick but still soft enough to be piped. If you have a 1-inch round cookie cutter or an apple corer, you can use those to cut the centers out of the cooled cupcakes. [I did it old-school style with just a paring knife.] You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. [Put the insides into a bowl, so you can eat them to test quality and consistency in the cupcakes. That step is really important. You may need to test several to make sure the cupcakes will be ok. You may need to pour another glass of whiskey and drink that with another sample to make sure all ingredients are sound.] Put the ganache into a piping bag with a wide tip [or into a Ziploc bag with the corner cut off] and fill the holes in each cupcake to the top.
Frosting:
Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined. [Full disclosure, I added extra Baileys – to the frosting and then just to my mouth.]
When it comes to frosting the cupcakes, they are already so rich that just a smear of frosting on top seemed to do the trick. I suppose you could add green sprinkles or shaved chocolate or draw little Shamrocks. But I liked the way they resembled an Irish coffee just as they were.And then I wanted an Irish coffee – cup of coffee with a shot of whiskey, a spoonful of sugar, and some cream poured over the back of a spoon to rest on top.
I’ll leave you with some words to live by from my grandfather, who died on St. Patrick’s Day a few years ago:
“May the Lord keep us and bless us.
And may we always have whiskey for breakfast.”
Cupcake Ingredients:
· 1 cup Guinness
· 1 cup (2 sticks) unsalted butter
· 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
· 2 cups all purpose flour
· 2 cups sugar
· 1 1/2 teaspoons baking soda
· 3/4 teaspoon salt
· 2 large eggs
· 2/3 cup sour cream
Ganache Filling
· 8 ounces bittersweet chocolate
· 2/3 cup heavy cream
· 2 tablespoons butter, room temperature
· 2 teaspoons Irish whiskey (I used Teeling – a nod to the resurgence of distilleries opening in Ireland)
Baileys Frosting
· 3 to 4 cups confections sugar
· 1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
· 4 tablespoons Baileys
Instructions: Preheat oven to 350°F. Line 24 cupcake cups with liners.
Cupcakes:
Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. [Pour rest of stout into glass and hand to husband.] Add cocoa powder to the beer and butter, and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 3/4 of the way. Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cupcakes on a rack completely.
Filling:
Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey, and stir until combined. [Pour shot of whiskey into glass and drink it.]
Let the ganache cool until thick but still soft enough to be piped. If you have a 1-inch round cookie cutter or an apple corer, you can use those to cut the centers out of the cooled cupcakes. [I did it old-school style with just a paring knife.] You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. [Put the insides into a bowl, so you can eat them to test quality and consistency in the cupcakes. That step is really important. You may need to test several to make sure the cupcakes will be ok. You may need to pour another glass of whiskey and drink that with another sample to make sure all ingredients are sound.] Put the ganache into a piping bag with a wide tip [or into a Ziploc bag with the corner cut off] and fill the holes in each cupcake to the top.
Frosting:
Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined. [Full disclosure, I added extra Baileys – to the frosting and then just to my mouth.]
When it comes to frosting the cupcakes, they are already so rich that just a smear of frosting on top seemed to do the trick. I suppose you could add green sprinkles or shaved chocolate or draw little Shamrocks. But I liked the way they resembled an Irish coffee just as they were.And then I wanted an Irish coffee – cup of coffee with a shot of whiskey, a spoonful of sugar, and some cream poured over the back of a spoon to rest on top.
I’ll leave you with some words to live by from my grandfather, who died on St. Patrick’s Day a few years ago:
“May the Lord keep us and bless us.
And may we always have whiskey for breakfast.”
Butterscotch Whiskey Bread Pudding
Butterscotch Sauce
- 1 cup (packed) light brown sugar
- 1/2 cup light corn syrup
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/2 cup heavy cream
- 1 tablespoon bourbon (optional)
- 1 pound day-old rustic white bread cut into 1/2” cubes (12 cups)
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tablespoons plus 1 1/2 cups sugar
- 5 large eggs
- 4 cups heavy cream
- 1 1/2 tablespoons poppy seeds
- Pinch of kosher salt
- 3 tablespoons bourbon
- 1/2 vanilla bean, split lengthwise
- 2 cups pecan pieces
Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/2 cups, about 3 minutes. Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. Rewarm before serving.
Pudding
Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside. Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend. Place bourbon in a small bowl; scrape in seeds from vanilla bean. Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well. Transfer mixture to a 13x9x2” glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.
Preheat oven to 325°. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4–1 1/2 hours. Serve bread pudding with butterscotch sauce.
Whiskey Rye Chocolate Chunk Cookies
This recipe is thanks to Bon Appetit. They had it in a Super Bowl slideshow of recipes, but I find it more appropriate for Valentine’s Day. Because I am in love with these cookies.
Ingredients: modified from Bon Appetit
Instructions:
Ingredients: modified from Bon Appetit
- 1 ½ cups chocolate chunks
- 2 cups all-purpose flour
- ½ cup rye flour
- ½ teaspoon baking soda
- 1 ½ teaspoon salt
- ¾ cup plus 1 tablespoon unsalted butter
- ¾ cup dark brown sugar
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ teaspoon bourbon
- 1 vanilla bean, split lengthwise
- 1 teaspoon flaky sea salt
Instructions:
- Whisk all-purpose flour, rye flour, baking soda, and salt in a medium bowl.
- Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and fluffy, 3–4 minutes. Add egg, vanilla, and bourbon and beat until fully incorporated, about 1 minute. Reduce speed to low and slowly add dry ingredients, mixing just to blend. Fold in chocolate chunks.
- Portion dough into 16 balls (about ¼ cup each) and transfer to a rimmed sheet as you go. Wrap tightly with plastic wrap and chill at least 3 hours or up to 1 day. (Suggestion here to make these smaller)
- Position rack in middle of oven and preheat to 350°. Scrape vanilla seeds into sea salt in a small bowl and mix to combine.
- Divide dough balls between 2 parchment-lined baking sheets, spacing 3" apart. Flatten each ball to about ¾" thick and sprinkle with vanilla salt. Bake cookies, rotating sheets halfway through, until golden brown around the edges, 14–18 minutes (cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks and let cool completely.
Bourbon Apple Crumble Pie
For pie crusts, I use the Martha Stewart recipe. Preheat the oven to 400 degrees. Prick crust several times with a fork, then cover with foil and fill with pastry weights or dry beans. Bake for 8 minutes, then remove the foil and weights and cook another 8 minutes. Set aside.
For the crumble, I used the New York Times recipe:
3/4 cup all-purpose flour
1/4 cup, packed, light brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
Salt
6 tablespoons cold unsalted butter
1/2 cup chopped pecans
Place flour, brown sugar, granulated sugar, cinnamon and salt in food processor and process briefly to blend. Dice butter and add, along with pecans; pulse until mixture resembles breadcrumbs. Set aside. Increase oven temperature to 450 degrees.
For the filling, I played off of one from this Food Network recipe:
A splash of lemon juice
3 pounds apples – recipe suggests Golden Delicious, Cortland, or Mutsu (about 6 apples)
1 1/2 pounds pears – recipe suggests Bosc or firm Bartletts (about 3 pears)
2/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine salt
Generous pinch freshly grated nutmeg
1/4 cup unsalted butter (1/2 stick)
1/4 cup all-purpose flour
A couple of generous splashes of bourbon
A splash of pear liqueur
Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, add a splash of whiskey and the flour and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Splash in some more whiskey, splash in some pear liqueur and remove from the heat. (The filling should resemble a tight compote.) Cool completely.
Spoon the filling into the pie crust. Cover the top evenly with the crumbs. Cover the edges with foil. Put pie on a cookie sheet. Put in oven for 10 minutes. Reduce head to 350 degrees and cook 40 minutes longer. Topping should be brown and the juices bubbling. Cool pie completely before cutting (or as long as you can hold out!).
Top with some Scotch whipped cream. Yum.
For the crumble, I used the New York Times recipe:
3/4 cup all-purpose flour
1/4 cup, packed, light brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
Salt
6 tablespoons cold unsalted butter
1/2 cup chopped pecans
Place flour, brown sugar, granulated sugar, cinnamon and salt in food processor and process briefly to blend. Dice butter and add, along with pecans; pulse until mixture resembles breadcrumbs. Set aside. Increase oven temperature to 450 degrees.
For the filling, I played off of one from this Food Network recipe:
A splash of lemon juice
3 pounds apples – recipe suggests Golden Delicious, Cortland, or Mutsu (about 6 apples)
1 1/2 pounds pears – recipe suggests Bosc or firm Bartletts (about 3 pears)
2/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine salt
Generous pinch freshly grated nutmeg
1/4 cup unsalted butter (1/2 stick)
1/4 cup all-purpose flour
A couple of generous splashes of bourbon
A splash of pear liqueur
Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, add a splash of whiskey and the flour and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Splash in some more whiskey, splash in some pear liqueur and remove from the heat. (The filling should resemble a tight compote.) Cool completely.
Spoon the filling into the pie crust. Cover the top evenly with the crumbs. Cover the edges with foil. Put pie on a cookie sheet. Put in oven for 10 minutes. Reduce head to 350 degrees and cook 40 minutes longer. Topping should be brown and the juices bubbling. Cool pie completely before cutting (or as long as you can hold out!).
Top with some Scotch whipped cream. Yum.
Bacon Bourbon Brussel Sprouts
Ingredients for very non-vegetarian veggie dish:
· 3 thick-cut slices of bacon, cut into 1/4" wide strips
· 1 pound small Brussels sprouts, halved (stems and any wilted outer leaves removed)
· 1/4 c. water
· 2 t. apple cider vinegar
· 2 T. whiskey (I went with Old Forester)
· 1/4 c. walnut pieces
· Salt & Pepper
Instructions (from The Lunchbox Tree)
Heat a large skillet over medium heat. Once heated, cook the bacon until crispy. Remove bacon and all but 1 T. of the bacon drippings. Add the sprouts into the skillet with the remaining bacon drippings, along with 1/4 c. water. Let cook over medium heat, stirring occasionally, until the water has mostly evaporated. Remove the skillet from the burner and add in the apple cider vinegar and whiskey, and give the sprouts a stir. Return the skillet to the burner and cook for 2-3 minutes, until most of the liquid has evaporated and the sprouts are beginning to caramelize. Turn off the heat, and mix in cooked bacon and walnuts.
· 3 thick-cut slices of bacon, cut into 1/4" wide strips
· 1 pound small Brussels sprouts, halved (stems and any wilted outer leaves removed)
· 1/4 c. water
· 2 t. apple cider vinegar
· 2 T. whiskey (I went with Old Forester)
· 1/4 c. walnut pieces
· Salt & Pepper
Instructions (from The Lunchbox Tree)
Heat a large skillet over medium heat. Once heated, cook the bacon until crispy. Remove bacon and all but 1 T. of the bacon drippings. Add the sprouts into the skillet with the remaining bacon drippings, along with 1/4 c. water. Let cook over medium heat, stirring occasionally, until the water has mostly evaporated. Remove the skillet from the burner and add in the apple cider vinegar and whiskey, and give the sprouts a stir. Return the skillet to the burner and cook for 2-3 minutes, until most of the liquid has evaporated and the sprouts are beginning to caramelize. Turn off the heat, and mix in cooked bacon and walnuts.
Bacon Bourbon Stuffing
Bacon Bourbon Stuffing Ingredients
Instructions (taken from Creative Culinary)
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
2. Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour remaining bacon fat in the skillet into a bowl.
3. Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat.
4. Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the cooked bacon pieces, eggs, thyme, sage, pecans and onion mixture, and toss to mix evenly.
5. Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency (or in my case, a little less). Use your hands to evenly mix the ingredients together. Spoon stuffing mixture evenly in the prepared baking dish and pat down lightly.
- ½ lb thick-cut bacon, chopped
- ½ cup butter
- 1 large onion, peeled and chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary
- ½ loaf day-old pumpernickel bread, cubed
- ½ loaf day-old dark rye bread, cubed
- 4 eggs, lightly beaten
- 2 tsp fresh thyme
- 2 Tbsp fresh sage leaves
- 1 cup toasted, chopped pecans
- 1 quart chicken stock
- ½ cup good quality bourbon whiskey (I used Four Roses bourbon and topped it up with Old Forester)
Instructions (taken from Creative Culinary)
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
2. Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour remaining bacon fat in the skillet into a bowl.
3. Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat.
4. Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the cooked bacon pieces, eggs, thyme, sage, pecans and onion mixture, and toss to mix evenly.
5. Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency (or in my case, a little less). Use your hands to evenly mix the ingredients together. Spoon stuffing mixture evenly in the prepared baking dish and pat down lightly.
Scotch Bacon Gravy
Scotch Bacon Gravy Ingredients:
Directions: (taken from Chef a la Porte)
1. Rough chop the onion, carrot, and celery.
2. Sautee the onion, celery, and carrot in 1 tsp turkey (or bacon) fat or oil until very brown, almost burnt (about 10 minutes).
3. Add in 2 cloves of garlic, smashed, and stir for 1 more minute
4. Set aside the vegetables and the garlic for later.
5. In the same pan, add ¼ c flour and ¼ c turkey fat or oil and stir constantly over high heat until caramel brown.
6. Remove the pan from the flame (if using a gas stove).
7. Stir in 1/3 c whiskey until thoroughly incorporated.
8. Place back over the flame, being careful of flare ups.
9. While stirring slowly, add in 2 cups of chicken broth.
10. Bring to a boil.
11. Add the vegetables, thyme, and rosemary.
12. Reduce to a simmer.
13. Stir frequently until it reaches the desired thickness.
14. Strain out the vegetables and thyme sprigs.
15. Add salt to taste.
- 1 onion
- 1 large carrot
- 2 stalks celery
- 1/4c + 1 tsp turkey fat or oil
- 2 cloves garlic, smashed
- ¼ c flour
- 1/3 c Scotch (I used Johnny Walker Red Label)
- 2 c chicken broth
- 4 or 5 sprigs thyme (or 2 tsp dried)
- 2 tsp rosemary (or 1 tsp dried)
Directions: (taken from Chef a la Porte)
1. Rough chop the onion, carrot, and celery.
2. Sautee the onion, celery, and carrot in 1 tsp turkey (or bacon) fat or oil until very brown, almost burnt (about 10 minutes).
3. Add in 2 cloves of garlic, smashed, and stir for 1 more minute
4. Set aside the vegetables and the garlic for later.
5. In the same pan, add ¼ c flour and ¼ c turkey fat or oil and stir constantly over high heat until caramel brown.
6. Remove the pan from the flame (if using a gas stove).
7. Stir in 1/3 c whiskey until thoroughly incorporated.
8. Place back over the flame, being careful of flare ups.
9. While stirring slowly, add in 2 cups of chicken broth.
10. Bring to a boil.
11. Add the vegetables, thyme, and rosemary.
12. Reduce to a simmer.
13. Stir frequently until it reaches the desired thickness.
14. Strain out the vegetables and thyme sprigs.
15. Add salt to taste.
Husked Ground Cherry Upside Down Cake
This recipe comes from edibleparadise.com with a few alterations:
Ingredients:
· 1 1/2 cups ground cherries, husked and washed
· 2 nectarines
· 12 tablespoons butter, divided
· 1 cup light brown sugar, packed
· 1/4 cup dark bourbon
· 1 1/2 cups all-purpose flour
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 1/2 cup white sugar
· 1/2 cup milk
· 1 large egg
Preheat oven to 400°F.
Remove the husk cherries from their husks by squeezing at the stem end. Rinse the cherries and discard any that have split or are discolored. Wash the nectarines and slice them thin.
Sift together the flour, baking powder, salt, and granulated sugar in a medium bowl, and set aside.
Over low heat, melt 4 tablespoons butter in a small saucepan over. Whisk in the brown sugar. Carefully whisk in the bourbon and continue cooking for 3-4 minutes. The sugar may not completely dissolve. Remove from the heat and pour the sugar mixture into the bottom of an ungreased 9-inch cake pan. Add the husk cherries and nectarine slices and arrange them in a single layer in the bottom of the pan. Set the pan aside.
Over low heat, melt the remaining 8 tablespoons butter.
In a small bowl, whisk the egg with the milk, and slowly add in the melted butter, whisking to combine. Add the milk mixture to the flour mixture and stir until combined.
Pour the batter into the cake pan and smooth to the edges with a spatula. Bake the cake for 35 minutes or until a toothpick comes out clean (check early). Let the cake rest ten minutes. Place a large plate over cake pan and carefully invert the cake onto the plate. Let it cool an additional 20 minutes. Serve the cake warm with lightly whipped cream and a glass of bourbon.
Original Source: Recipe adapted from the Fanny Farmer Cookbook by Marion Cunningham.
Ingredients:
· 1 1/2 cups ground cherries, husked and washed
· 2 nectarines
· 12 tablespoons butter, divided
· 1 cup light brown sugar, packed
· 1/4 cup dark bourbon
· 1 1/2 cups all-purpose flour
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 1/2 cup white sugar
· 1/2 cup milk
· 1 large egg
Preheat oven to 400°F.
Remove the husk cherries from their husks by squeezing at the stem end. Rinse the cherries and discard any that have split or are discolored. Wash the nectarines and slice them thin.
Sift together the flour, baking powder, salt, and granulated sugar in a medium bowl, and set aside.
Over low heat, melt 4 tablespoons butter in a small saucepan over. Whisk in the brown sugar. Carefully whisk in the bourbon and continue cooking for 3-4 minutes. The sugar may not completely dissolve. Remove from the heat and pour the sugar mixture into the bottom of an ungreased 9-inch cake pan. Add the husk cherries and nectarine slices and arrange them in a single layer in the bottom of the pan. Set the pan aside.
Over low heat, melt the remaining 8 tablespoons butter.
In a small bowl, whisk the egg with the milk, and slowly add in the melted butter, whisking to combine. Add the milk mixture to the flour mixture and stir until combined.
Pour the batter into the cake pan and smooth to the edges with a spatula. Bake the cake for 35 minutes or until a toothpick comes out clean (check early). Let the cake rest ten minutes. Place a large plate over cake pan and carefully invert the cake onto the plate. Let it cool an additional 20 minutes. Serve the cake warm with lightly whipped cream and a glass of bourbon.
Original Source: Recipe adapted from the Fanny Farmer Cookbook by Marion Cunningham.
Whiskey French Toast with Whiskey Syrup
You will need:
Beat eggs with a dash of milk. Add a little whiskey.
Dip bread in egg mixture, both sides. Sprinkle with cinnamon if using.
Heat butter in pan on medium heat. Cook egg-dipped bread on both sides until the eggs are no longer runny and the bread is heated through.
Meanwhile, mix pure maple syrup with whiskey to your liking (I err on the side of starting the day with more whiskey).
Pour whiskey syrup over whiskey French toast and enjoy!
- Bread (stale is fine – French toast was invented to save “lost bread” to eat the next day. I used miche bread, which has a nice, full flavor)
- Eggs (about 2 eggs for 3 large slices of bread)
- Dash of milk
- Cinnamon (optional)
- Whiskey (not optional)
- Small pat of butter
- Pure maple syrup
Beat eggs with a dash of milk. Add a little whiskey.
Dip bread in egg mixture, both sides. Sprinkle with cinnamon if using.
Heat butter in pan on medium heat. Cook egg-dipped bread on both sides until the eggs are no longer runny and the bread is heated through.
Meanwhile, mix pure maple syrup with whiskey to your liking (I err on the side of starting the day with more whiskey).
Pour whiskey syrup over whiskey French toast and enjoy!
Bacon Bourbon Chocolate Chip Cookies
Ingredients:
· 8 ounces sliced bacon, cut into 1/4-inch squares
· 2 1/4 cups cake flour
· 1 teaspoon baking powder
· 1 teaspoon kosher salt
· 1/2 teaspoon baking soda
· 1 cup (packed) dark brown sugar
· 2/3 cup sugar
· 1/2 cup (1 stick) unsalted butter, room temperature
· 2 large eggs
· 1 teaspoon vanilla extract
· 2 tablespoons bourbon
· 1 cup old-fashioned oats
· 2/3 dark chocolate cut into pieces
Directions (per Bon Appétit website but ingredients and cooking time modified):
Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.
Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2–3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla and bourbon; mix on medium speed until pale and fluffy, 4–5 minutes. Mix in dry ingredients.
Fold bacon, oats, and chocolate into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-oz. ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3 inches apart. Chill dough for 1 hour or cover and chill overnight.
Arrange racks in upper and lower thirds of oven; preheat to 350°. Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft about 15 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. Store airtight at room temperature.
· 8 ounces sliced bacon, cut into 1/4-inch squares
· 2 1/4 cups cake flour
· 1 teaspoon baking powder
· 1 teaspoon kosher salt
· 1/2 teaspoon baking soda
· 1 cup (packed) dark brown sugar
· 2/3 cup sugar
· 1/2 cup (1 stick) unsalted butter, room temperature
· 2 large eggs
· 1 teaspoon vanilla extract
· 2 tablespoons bourbon
· 1 cup old-fashioned oats
· 2/3 dark chocolate cut into pieces
Directions (per Bon Appétit website but ingredients and cooking time modified):
Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.
Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2–3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla and bourbon; mix on medium speed until pale and fluffy, 4–5 minutes. Mix in dry ingredients.
Fold bacon, oats, and chocolate into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-oz. ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3 inches apart. Chill dough for 1 hour or cover and chill overnight.
Arrange racks in upper and lower thirds of oven; preheat to 350°. Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft about 15 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. Store airtight at room temperature.
Eggnog Tart with Bourbon Coffee Sauce
The eggnog tart is really more of a cheesecake custard. I modified it from a recipe that called for cranberry jam to be layered below and above the eggnog filling. Instead, I layered chocolate on the tart crust and filled it with the eggnog layer, then topped it with a bourbon coffee sauce. It is rich and full of that eggnog flavor (although I would actually play with adding more nutmeg). The bourbon coffee sauce is thick and luscious – a caramel-like flavor that is delicious. I recommend a little Scotch whipped cream to cut the richness a bit. But then I recommend a little Scotch whipped cream on most things.
Ingredients:
Tart Crust (From Whiskey Chocolate Tart on In the Kitchen page)
***Update - regular pie crust also works well for this.
***Alternative option below - chocolate whiskey sauce
Alternate topping option: Chocolate Whiskey Sauce
Ingredients:
Instructions from seriouseats.com (and it really is this easy):
Melt chocolate in a double boiler. Set aside. In a medium saucepan, whisk together milk and sugar. Bring milk to a steady simmer, stirring until sugar has dissolved. Whisk in chocolate until smooth. Whisk in cream. Let mixture come to room temperature, then mix in whiskey.
Ingredients:
Tart Crust (From Whiskey Chocolate Tart on In the Kitchen page)
***Update - regular pie crust also works well for this.
- 8 oz Shortbread cookies
- 1 tbsp Sugar
- 1/2 tsp Salt
- 2 oz (half a stick) unsalted butter, melted
- 5 oz good-quality dark chocolate (60 to 72 percent cacao), coarsely chopped
- 1 1/2 (8-oz) packages cream cheese, softened (Trader Joe's whipped cream cheese gives this a lighter, more pudding texture)
- 2 tablespoons crème fraîche or heavy cream
- 1/2 cup plus 2 tablespoons sugar
- 2 whole large eggs
- 2 large egg yolks
- 3 tablespoons bourbon
- 1 teaspoon vanilla
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
***Alternative option below - chocolate whiskey sauce
- 6 tablespoons unsalted butter (3/4 stick)
- 1 cup light brown sugar (packed)
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons bourbon
- 2 teaspoons instant espresso powder
Preheat the oven to 300° F and position a rack in the center. Lightly spray a 9-inch springform pan with nonstick cooking spray. In a food processor, pulse the cookies into very fine crumbs. (You should have approximately 1.75 cups.) Place the crumbs into a bowl, add the sugar and salt, and stir to combine. Pour the butter over the crumbs and mix with a fork until combined. Turn the mixture out into the prepared pan and press it into the bottom and up the sides using your fingers or the bottom of a metal measuring cup. Place the pan in the freezer for about 5 minutes, then place on a baking sheet, and bake until the crust is just dry to the touch but not browned, about 12 minutes. Sprinkle chocolate pieces over the top and spread over the crust with spatula as it melts. Remove from the oven and place on a wire rack to cool.
Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth. Pour over chocolate covered crust. Cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools).
Melt the butter in a medium heavy-bottomed saucepan over medium heat. Add the brown sugar, cream, and corn syrup and stir until smooth. Bring the mixture to a boil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat, whisk in the bourbon and espresso, and set aside until slightly cooled, about 20 minutes. Before serving, whisk the sauce until smooth.
Alternate topping option: Chocolate Whiskey Sauce
Ingredients:
- 5 ounces good quality dark chocolate (can’t say enough how much I LOVE scharffen berger
- 1/2 cup milk
- 2 tablespoons sugar
- 3 tablespoons heavy cream
- 2 tablespoons (or a little more) whiskey (Four Roses original is my cooking bourbon this season)
Instructions from seriouseats.com (and it really is this easy):
Melt chocolate in a double boiler. Set aside. In a medium saucepan, whisk together milk and sugar. Bring milk to a steady simmer, stirring until sugar has dissolved. Whisk in chocolate until smooth. Whisk in cream. Let mixture come to room temperature, then mix in whiskey.
Gluten Free Apple Crumble
I used a recipe billed as “the best apple crisp you'll ever have” with all of its buttery and sugar goodness and just made it gluten-free. And it made a dessert of lush, soft apples and a full crispy layer on top - with a hint of whiskey, of course. I served it with Scotch whipped cream and our hostess made salted caramel ice cream. It was a delightful twist on a holiday classic. Alternative Update: Top with Steve's Small Batch Bourbon Vanilla Ice Cream and whiskey caramel sauce
Ingredients:
Topping
Whiskey Caramel Sauce
Cooking Instructions (as modified from the Ambitious Kitchen website)
Instructions for Whiskey Caramel Sauce (from the Dixie Crystal’s website):
Mix sugar and water in a large heavy bottom sauce pan with wooden spoon until combined. Stir continually over medium-high heat until mixture boils. Then leave alone until mixture turns into a caramel/amber color. Remove pan from heat when color is achieved.
While the sugar is cooking, in a separate sauce pan mix cream, butter, and salt. Cook over medium heat until warmed through and butter is melted.
After sugar has been removed from heat, carefully and slowly pour cream mixture into pot. Mixture will bubble furiously (they are not kidding on this!). Gently stir using a silicon spatula and continue to stir until well combined.
Once combined, add whiskey and stir to combine. Set aside to cool slightly. If you don’t eat it all right away (amazing self restraint), just refrigerate and take it out of the fridge an hour before you use it so it softens up.
Ingredients:
Topping
- 1 cup all-purpose flour (gluten-free blend)
- 1 cup old-fashioned oats (look specifically for gluten-free)
- 1 cup dark brown sugar
- ½ cup chopped pecans (or almonds)
- 1 stick (1/2 cup) unsalted butter, softened and cut into pieces
- 1 stick (1/2 cup) unsalted butter
- 1 vanilla bean, split lengthwise (I used a few drops of bourbon vanilla extract because I didn't have a vanilla bean)
- 3 medium-sized Granny Smith apples and 3 sweet apples (such as MacIntosh) peeled, cored, and very thinly sliced
- 1/3 cup dark brown sugar
- 1 tsp. cinnamon
- 1 tbsp. bourbon (it's ok if a little more spills in)
Whiskey Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 cup Irish whiskey (I used bourbon)
Cooking Instructions (as modified from the Ambitious Kitchen website)
- Preheat oven to 350 degrees F. Generously grease an 8×8 baking pan.
- To make the topping: Combine the flour, oats, brown sugar and pecans in a large bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand.
- Once finished, place topping in the fridge and begin making the apple filling.
- To make the filling: Place butter and seeds from the vanilla bean (or a few drips of vanilla extract) in a medium saucepan, and turn heat on medium. After a couple of minutes the butter will begin to crackle and foam—make sure you whisk consistently during this process! Another minute or two, and you will notice the butter turning a slight brown (caramel) color on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to give off a nutty aroma. Immediately transfer the butter to a bowl to prevent it from burning. Set aside to cool for a few minutes.
- While the butter is cooling, place apples, 1/3 cup brown sugar, cinnamon and bourbon in a large bowl and toss to combine. Add the brown butter to this apple mixture and toss again to combine.
- Take a heaping ½ cup of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pan and sprinkle evenly with topping.
- Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 55-60 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with Scotch Whipped Cream (recipe on In the Kitchen page).
Instructions for Whiskey Caramel Sauce (from the Dixie Crystal’s website):
Mix sugar and water in a large heavy bottom sauce pan with wooden spoon until combined. Stir continually over medium-high heat until mixture boils. Then leave alone until mixture turns into a caramel/amber color. Remove pan from heat when color is achieved.
While the sugar is cooking, in a separate sauce pan mix cream, butter, and salt. Cook over medium heat until warmed through and butter is melted.
After sugar has been removed from heat, carefully and slowly pour cream mixture into pot. Mixture will bubble furiously (they are not kidding on this!). Gently stir using a silicon spatula and continue to stir until well combined.
Once combined, add whiskey and stir to combine. Set aside to cool slightly. If you don’t eat it all right away (amazing self restraint), just refrigerate and take it out of the fridge an hour before you use it so it softens up.
Whiskey Chocolate Tart
The chocolate whiskey tart is decadent, but not very hard. The key is getting amazing chocolate, so I went for Scharffenberger. The filling for the chocolate tart calls for milk and dark chocolate, heavy cream, and whiskey, so it would be tough to make this tart not taste good.
The crust is a simple shortbread cookie recipe with cookies, sugar, and butter. The first time I tried it, it was super crumbly, so I took extra care this time to make sure I had enough butter. I also lined the tart pan with butter instead of the recommended cooking oil.
The one caution I have with this tart – have some milk handy. You will need it.
For this recipe, you will need:
• 8 oz shortbread cookies
• 1 tbsp sugar
• 1/2 tsp salt
• 2 oz (half a stick) unsalted butter, melted
• 3/4 cup heavy cream
• 1/3 cup whole milk
• 5 oz good-quality dark chocolate (60 to 72 percent cacao), coarsely chopped
• 4 oz good-quality milk chocolate, coarsely chopped
• 1 large egg, plus 1 large egg yolk
• 1 tbsp flour
• 2 tbsp good-quality whiskey (I used a blended, non-peaty Scotch)
This recipe was originally listed on Liquor.com. Full instructions are available at:
http://liquor.com/articles/spirited-cooking-chocolate-whiskey-tart/#tart-recipe
Preheat the oven to 300° and position a rack in the center. Butter a 9-inch springform tart pan.
Crust:
In a food processor, pulse the cookies into very fine crumbs. Place the crumbs into a bowl, add the sugar and salt, and stir to combine. Pour the butter over the crumbs and mix with a fork until combined. Turn the mixture out into the prepared pan and press it into the bottom and up the sides using your fingers. Place the pan in the freezer for about 5 minutes, then place on a baking sheet, and bake until the crust is just dry to the touch but not browned, about 12 minutes. Remove from the oven and place on a wire rack to cool. Increase the oven temperature to 325 degrees.
Chocolate Filling:
In a medium saucepan over medium-low heat, stir together the cream and milk. Bring the mixture just to a low simmer (bubbles will start to form around the edge of the pan) but do not scald or boil. Remove the pan from the heat, add both types of chocolate and whisk very gently until the mixture is completely smooth. Continue stirring to release excess heat. Set aside for 5 to 10 minutes, or until the mixture is only slightly warm. In a small bowl, lightly beat the egg, egg yolk, flour and whiskey. Add the egg mixture to the chocolate mixture and whisk until completely blended.
Pour the filling into the tart shell and bake for 20 to 25 minutes or until the edges are slightly set but the middle is still slightly jiggly. Remove from the oven and transfer to a wire rack to cool for at least 15 minutes. Carefully remove the tart from the pan and let cool completely.
Scotch whipped cream would go very well with this.
The crust is a simple shortbread cookie recipe with cookies, sugar, and butter. The first time I tried it, it was super crumbly, so I took extra care this time to make sure I had enough butter. I also lined the tart pan with butter instead of the recommended cooking oil.
The one caution I have with this tart – have some milk handy. You will need it.
For this recipe, you will need:
• 8 oz shortbread cookies
• 1 tbsp sugar
• 1/2 tsp salt
• 2 oz (half a stick) unsalted butter, melted
• 3/4 cup heavy cream
• 1/3 cup whole milk
• 5 oz good-quality dark chocolate (60 to 72 percent cacao), coarsely chopped
• 4 oz good-quality milk chocolate, coarsely chopped
• 1 large egg, plus 1 large egg yolk
• 1 tbsp flour
• 2 tbsp good-quality whiskey (I used a blended, non-peaty Scotch)
This recipe was originally listed on Liquor.com. Full instructions are available at:
http://liquor.com/articles/spirited-cooking-chocolate-whiskey-tart/#tart-recipe
Preheat the oven to 300° and position a rack in the center. Butter a 9-inch springform tart pan.
Crust:
In a food processor, pulse the cookies into very fine crumbs. Place the crumbs into a bowl, add the sugar and salt, and stir to combine. Pour the butter over the crumbs and mix with a fork until combined. Turn the mixture out into the prepared pan and press it into the bottom and up the sides using your fingers. Place the pan in the freezer for about 5 minutes, then place on a baking sheet, and bake until the crust is just dry to the touch but not browned, about 12 minutes. Remove from the oven and place on a wire rack to cool. Increase the oven temperature to 325 degrees.
Chocolate Filling:
In a medium saucepan over medium-low heat, stir together the cream and milk. Bring the mixture just to a low simmer (bubbles will start to form around the edge of the pan) but do not scald or boil. Remove the pan from the heat, add both types of chocolate and whisk very gently until the mixture is completely smooth. Continue stirring to release excess heat. Set aside for 5 to 10 minutes, or until the mixture is only slightly warm. In a small bowl, lightly beat the egg, egg yolk, flour and whiskey. Add the egg mixture to the chocolate mixture and whisk until completely blended.
Pour the filling into the tart shell and bake for 20 to 25 minutes or until the edges are slightly set but the middle is still slightly jiggly. Remove from the oven and transfer to a wire rack to cool for at least 15 minutes. Carefully remove the tart from the pan and let cool completely.
Scotch whipped cream would go very well with this.
Honey Whiskey Cake
I was sad this recipe was not included in the Amy’s Bread cookbook – The Sweeter Side of Amy’s Bread – but they kindly agreed to share the recipe with me. This recipe is based on their recipe – I had to convert it from grams to cups and from convection oven to regular oven and from paper baking pans to metal pans, so it is almost their cake. The cooking times are somewhat approximate because each one that I have made so far seems to be done at a different time.
Preheat oven to 325 degrees.
5 eggs yolks – save the whites for later
¾ cup sugar
Beat egg yolks and sugar until pale and thick (5-7 minutes).
2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon Kosher salt
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
(a little less than) 1 cup honey
4 Tablespoons + 1 teaspoon brewed coffee (I used extremely strong coffee, but you can also add ½ teaspoon of instant coffee to basic brewed coffee)
1 ½ teaspoon tightly packed lemon zest
1 Tablespoon lemon juice
1 teaspoon vanilla bean paste (this is a little tough to find, but specialty kitchen stores – like Brooklyn Kitchen – have it)
2 Tablespoons bourbon
Combine the liquids and flavorings and gradually add to egg mixture.
Gently fold in dry ingredients, in 3 batches, just until incorporated.
5 egg whites
Pinch of salt
Beat whites with a pinch of salt until stiff but not dry. Fold ¼ into batter.
Add remaining whites, gently folding until just incorporated.
This will make enough for 2 9-inch cake pans. Sprinkle the top with sliced almonds.
Bake for 7 minutes, rotate, bake 7 more minutes, rotate again, bake 5-10 more until set and browned and cake springs back when lightly pressed.
Toy, pastry goddess over at Amy’s Bread, gave this good advice: “One tip on the honey cake - don't overcook it - it gets dry and tasteless faster than most cakes. A few moist crumbs left on a test toothpick, rather than a clean pick, means it's time to take it out.”
Creamy Whiskey Buttercream
This frosting recipe comes from the delectable flour cookbook by Joanne Chang. And the secret is to whip the hell out of it. The frosting is really a rum buttercream meant for the Nutmeg-Spice cake (page 170), but why use rum when you can use some Bernheim whiskey? Just the hint of whiskey in this buttercream frosting is a light topping for any cake or cookies. The frosting separated the first time I tried it, so I just added at least one to two minutes more mixing to each step to make it pure creamy perfection.
Creamy Whiskey Buttercream:
1 1/2 cups sugar
6 egg whites
3 sticks unsalted butter, at room temperature, cut into 2-inch chunks
1 teaspoon vanilla extract
1/4 teasponn kosher salt
1/4 to 1/3 cup whisky
Directions:
"In a small heatproof bowl, whisk together the sugar and egg whites to make a thick slurry. Place the bowl over (not touching) simmering water in a saucepan and heat, whisking occasionally, for 6 to 8 minutes (I did 10) or until the mixture is hot to the touch. It will thin out a bit as the sugar melts.
"Remove from the heat and scrape the mixture into the bowl of a stand mixer fitted with the whip attachment (or a hand mixer works fine). Whip on medium-high speed for 6 to 8 minutes (I did 10) or until the mixture becomes a light, white meringue and is cool to the touch.
"Turn down the speed to low, add the butter, one chunk at a time, and mix for 2 to 3 minutes (I did 4). The mixture will look curdled at first, but don't worry. Increase the mixer speed to medium and beat for 2 to 3 minutes (I did 5). The buttercream will be smooth.
"Add the vanilla, salt, and 1/4 cup whiskey and whip for another 1 or 2 minutes (or 3), or until the whiskey is completely incorporated. Taste the buttercream and whip in a little more whiskey if desired. (I added a couple drops food coloring for Valentine pink.)
"Use within 30 minutes, or transfer to an airtight container and store at from temperature for up to 3 days, then beat with the stand mixer fitted with the paddle attachment until smooth before using."
Creamy Whiskey Buttercream:
1 1/2 cups sugar
6 egg whites
3 sticks unsalted butter, at room temperature, cut into 2-inch chunks
1 teaspoon vanilla extract
1/4 teasponn kosher salt
1/4 to 1/3 cup whisky
Directions:
"In a small heatproof bowl, whisk together the sugar and egg whites to make a thick slurry. Place the bowl over (not touching) simmering water in a saucepan and heat, whisking occasionally, for 6 to 8 minutes (I did 10) or until the mixture is hot to the touch. It will thin out a bit as the sugar melts.
"Remove from the heat and scrape the mixture into the bowl of a stand mixer fitted with the whip attachment (or a hand mixer works fine). Whip on medium-high speed for 6 to 8 minutes (I did 10) or until the mixture becomes a light, white meringue and is cool to the touch.
"Turn down the speed to low, add the butter, one chunk at a time, and mix for 2 to 3 minutes (I did 4). The mixture will look curdled at first, but don't worry. Increase the mixer speed to medium and beat for 2 to 3 minutes (I did 5). The buttercream will be smooth.
"Add the vanilla, salt, and 1/4 cup whiskey and whip for another 1 or 2 minutes (or 3), or until the whiskey is completely incorporated. Taste the buttercream and whip in a little more whiskey if desired. (I added a couple drops food coloring for Valentine pink.)
"Use within 30 minutes, or transfer to an airtight container and store at from temperature for up to 3 days, then beat with the stand mixer fitted with the paddle attachment until smooth before using."
Pumpkin Butterscotch Pie
This seems obvious now, but I did not realize that the way to get butterscotch flavor is to literally mix butter and Scotch. And a little sugar and cream. It's a bubbling, caramelized pot o' goodness that is then mixed with the pumpkin, eggs, and spices. It creates a lighter pumpkin filling, which is soft, creamy and smooth. It is also incorporates a lot of different spices without favoring any of them too much. According to Mom, we are not going to be going back to the regular pumpkin pie anytime soon.
For the filling, you will need:
3/4 cup (packed) golden brown sugar, divided
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon salt
1/4 cup Scotch
1 1/4 cups heavy whipping cream
1 cup canned pure pumpkin
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
*For the crust, I use the Martha Stewart recipe then put the filling in raw dough and cook according to the pie recipe at: http://www.bonappetit.com/recipes/2008/11/pumpkin_butterscotch_pie#ixzz1esR8kWyM
Scotch Whipped Cream
1 cup chilled whipping cream
1 tablespoon sugar
1 tablespoon Scotch
Beat until it has whipped cream consistency.
1 tablespoon sugar
1 tablespoon Scotch
Beat until it has whipped cream consistency.
Sweet Potatoes with Bourbon and Maple
I have never been a huge fan of candied yams, so I decided to do what I always do when I am struggling to like a dish – add whiskey. In this case, it is a bourbon, maple syrup, coffee sauce that goes over sweet potatoes that have been baked in the oven.
For this recipe, you will need:
· 1 1/2 cups strong hot coffee
· 9 Tbsp pure maple syrup
· 3 Tbsp (packed) dark brown sugar
· 1/2 tsp instant espresso powder
· 1/3 cup bourbon
· 9 Tbsp unsalted butter, divided
· Kosher salt and freshly ground black pepper
· 5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2-inch–3-inch pieces
· 3 tablespoons olive oil
· 1/2 cup chopped smoked almonds (or toasted almonds)
For the sauce:
Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper.
Sweet Potatoes:
Arrange racks in upper and lower thirds of oven; preheat to 425°. Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes.
Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce along-side for those who want more.
This recipe was featured in Bon Appetit. Full instructions can be found at: http://www.bonappetit.com/recipes/2012/11/sweet-potatoes-with-bourbon-and-maple#ixzz2CxH8jYsf
For this recipe, you will need:
· 1 1/2 cups strong hot coffee
· 9 Tbsp pure maple syrup
· 3 Tbsp (packed) dark brown sugar
· 1/2 tsp instant espresso powder
· 1/3 cup bourbon
· 9 Tbsp unsalted butter, divided
· Kosher salt and freshly ground black pepper
· 5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2-inch–3-inch pieces
· 3 tablespoons olive oil
· 1/2 cup chopped smoked almonds (or toasted almonds)
For the sauce:
Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper.
Sweet Potatoes:
Arrange racks in upper and lower thirds of oven; preheat to 425°. Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes.
Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce along-side for those who want more.
This recipe was featured in Bon Appetit. Full instructions can be found at: http://www.bonappetit.com/recipes/2012/11/sweet-potatoes-with-bourbon-and-maple#ixzz2CxH8jYsf
Whiskey Chili
The
cold weather is creeping in here in Brooklyn, which is the perfect
season for chili. Whiskey goes well on the side of chili, so I figured
it must go well in a chili. I found quite a few recipes, but ended up
trying out one with plenty of spices and just a hint of cocoa powder.
In the recipe, originally found at http://www.thefreshmarket.com/recipes/recipes_details_review.aspx?RecipeId=1421, I substituted one can of black beans and one can of kidney beans for the half pound of ground pork – I just happen to like beans in my chili and couldn’t find ground pork at the local grocery store (it’s NY - our basic grocery stores tend to be small and limited on selection, although there’s a specialty store somewhere for anything you could need). I also left out the bacon in an attempt to make the recipe ever so slightly healthier, although I’m sure it would make for a delightful topper.I topped the chili with shredded mozzarella and sliced green onions instead. I liked the bit of cocoa powder, giving just the hint of mole. It is a flavorful recipe without being too hot. And the great thing about chili is it’s kind of luck stew – aside from a little chopping, you just dump everything in the pot, heat it up, and let it simmer. It’s easy, yummy, and is even better as leftovers.
For this recipe, you will need:
1 pound ground beef
1 can black beans
1 can kidney beans
1 medium red onion, diced
1 red bell pepper, diced
1 green pepper, diced
2 (14.5 ounce) cans petite diced tomatoes
1 (8 ounce) can tomato paste
4 tablespoons chili powder
1 tablespoon cumin
1 tablespoon paprika
4 cloves garlic, minced
1 tablespoon garlic powder
½ teaspoon cayenne pepper
½ cup water
1 tablespoon cocoa powder
¼ cup whiskey
Salt and pepper to taste
¼ cup mozzarella cheese, shredded
3 green onions, sliced
(Directions altered to incorporate my changes):
In a large skillet, brown beef, onion, and peppers until cooked through and vegetables are soft. Transfer to a large pot and add tomatoes, tomato paste, beans, chili powder, cumin, paprika, garlic, garlic powder, cayenne pepper, and water. Cover and simmer over medium heat for one hour, stirring occasionally.
After one hour, stir cocoa, whiskey, salt, and pepper into chili. Cover and simmer for 10 more minutes.
To serve, spoon into bowls and garnish with mozzarella cheese and onions.
In the recipe, originally found at http://www.thefreshmarket.com/recipes/recipes_details_review.aspx?RecipeId=1421, I substituted one can of black beans and one can of kidney beans for the half pound of ground pork – I just happen to like beans in my chili and couldn’t find ground pork at the local grocery store (it’s NY - our basic grocery stores tend to be small and limited on selection, although there’s a specialty store somewhere for anything you could need). I also left out the bacon in an attempt to make the recipe ever so slightly healthier, although I’m sure it would make for a delightful topper.I topped the chili with shredded mozzarella and sliced green onions instead. I liked the bit of cocoa powder, giving just the hint of mole. It is a flavorful recipe without being too hot. And the great thing about chili is it’s kind of luck stew – aside from a little chopping, you just dump everything in the pot, heat it up, and let it simmer. It’s easy, yummy, and is even better as leftovers.
For this recipe, you will need:
1 pound ground beef
1 can black beans
1 can kidney beans
1 medium red onion, diced
1 red bell pepper, diced
1 green pepper, diced
2 (14.5 ounce) cans petite diced tomatoes
1 (8 ounce) can tomato paste
4 tablespoons chili powder
1 tablespoon cumin
1 tablespoon paprika
4 cloves garlic, minced
1 tablespoon garlic powder
½ teaspoon cayenne pepper
½ cup water
1 tablespoon cocoa powder
¼ cup whiskey
Salt and pepper to taste
¼ cup mozzarella cheese, shredded
3 green onions, sliced
(Directions altered to incorporate my changes):
In a large skillet, brown beef, onion, and peppers until cooked through and vegetables are soft. Transfer to a large pot and add tomatoes, tomato paste, beans, chili powder, cumin, paprika, garlic, garlic powder, cayenne pepper, and water. Cover and simmer over medium heat for one hour, stirring occasionally.
After one hour, stir cocoa, whiskey, salt, and pepper into chili. Cover and simmer for 10 more minutes.
To serve, spoon into bowls and garnish with mozzarella cheese and onions.
Apple Pie with Whiskey-Soaked Cherries
This one follows a pretty basic recipe for an apple pie except for the dried cherries soaked in Scotch. They are little flavor bursts that make the pie come alive and add a richness. Don't worry if you soak the cherries longer than the recipe calls for - it does't hurt them a bit.
For the filling, you will need:
1 cup dried tart cherries
2 tablespoons Scotch whisky
3 to 3 1/2 pounds medium-size Golden Delicious apples (about 8), peeled, halved, cored, thinly sliced (For a variation, mix in Granny Smith apples)
1/2 cup (packed) golden brown sugar
2 teaspoons ground cinnamon
*For the pie crust, I use the Martha Stewart recipe, then put the filling in raw dough, cover with a crust, and follow cooking instructions according to: http://www.bonappetit.com/recipes/2005/10/apple_pie_with_whisky_soaked_cherries#ixzz1ese24PmY
Bourbon Cranberry Sauce
Bourbon Cranberry sauce - I've never been much for cranberries, either fresh or from a can. However, adding a little whiskey has a way of turning me in favor. This is a simple recipe that sweetens up the dish and can be made up to a week ahead of time. You mix the cranberries, sugar, and cinnamon in a 9x13 inch pan, then bake at 350 degrees for 30 minutes, stir and bake another 30 minutes. Add the bourbon, stir, and stick in the fridge until you need it.
For this recipe, you will need:
4 cups cranberries
2 cups sugar
1/4 teaspoon ground cinnamon
1/4 cup bourbon (I used Maker's Mark)
For full instructions on preparing this recipe, please visit: http://www.bonappetit.com/recipes/1991/11/bourbon-cranberry-sauce#ixzz1esQO1QkQ
For this recipe, you will need:
4 cups cranberries
2 cups sugar
1/4 teaspoon ground cinnamon
1/4 cup bourbon (I used Maker's Mark)
For full instructions on preparing this recipe, please visit: http://www.bonappetit.com/recipes/1991/11/bourbon-cranberry-sauce#ixzz1esQO1QkQ
Bourbon Milkshakes
I haven't tried this recipe yet, but can't wait to and seriously don't see how anything could go wrong when vanilla ice cream, bourbon, caramel, and toffee are involved. This recipe came via a friend, but looks like it was first featured here: http://www.cookingchanneltv.com/recipes/grandmas-treat-recipe/index.html
Put the bourbon and ice cream in a blender and blend on high until it is thick. Drizzle caramel in a spiral around the inside of a glass, turning as you drizzle. Pour in the ice cream/bourbon. Dollop some whipped cream on top and sprinkle on some toffee pieces.
- 3 scoops vanilla ice cream
- 1 ounce bourbon (recommended: Maker's Mark)
- 2 tablespoons caramel ice cream topping
- 1 dollop whipped cream
- 1/2 toffee bar, chopped for garnish (recommended: Hershey's Skor Bar)
Put the bourbon and ice cream in a blender and blend on high until it is thick. Drizzle caramel in a spiral around the inside of a glass, turning as you drizzle. Pour in the ice cream/bourbon. Dollop some whipped cream on top and sprinkle on some toffee pieces.
