You know it’s a going to be fun cooking when you have to buy bourbon, Scotch, and Irish whiskey for the recipes.
This Thanksgiving, I am still thankful for whiskey and have kept some of my favorite whiskey recipes from last year – bourbon cranberries, butterscotch pumpkin pie, and Scotch whipped cream (recipes available In the Kitchen). I will also be welcoming guests to my apartment with a mug of whiskey cider (recipe available In a Cocktail).
But there’s always room for some new traditions. This year, my whiskey additions to the menu are: baked sweet potatoes with a bourbon and maple sauce and a whiskey chocolate tart for dessert.
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 tip I have with this tart – have some milk handy when you eat it.
Chocolate Whiskey Tart
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.
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.
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.
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. Full disclosure – today is this dish’s debut for me, so I haven’t tasted it yet. But the sauce smelled delightful.
Sweet Potatoes with Bourbon and Maple
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.
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