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.