![]() I made some yummy whiskey dessert discoveries in the past couple of weeks that added delightful variations to this year’s Thanksgiving whiskey treats. Discovery #1: Chocolate Whiskey Sauce The original version of the eggnog tart had a coffee caramel sauce. And that was fine. But then I found a creamy and delicious chocolate sauce that paired even better and is easy enough to make that it is worth having on hand always. Spoon ready in the other hand. ![]() The bar was full before 5 p.m. with people anxiously lined up on their stools and one thing on their mind. I was obviously not the first to order the Pappy van Winkle. “I’ll get that for you as soon as we get it up here,” said the bartender patiently. Char No. 4 had sent an email that they would be serving 13-year Pappy van Winkle rye starting at 5 p.m. on Friday the 13th. It was two minutes to 5. We were counting. Pappy van Winkle, also known as “Pappy” in the whiskey world, is not just a whiskey. It is THE American whiskey, and bottles of any kind and year are difficult to come by. People share memories of it like a good first kiss. They talk about sightings and upcoming appearances in hushed voices so too many people won’t hear. And I had yet to try it. ![]() Another Thanksgiving, another excuse to put whiskey in pie. Our cousins hosting Thanksgiving graciously allowed me to bring desserts, so I could try some new recipes. In addition to an old but much-loved standby – the butterscotch pumpkin pie - I also made an eggnog tart with a bourbon coffee sauce and a gluten-free apple crumble with whiskey. |
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November 2017
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