Sunday, December 25, 2011

Merry Christmas to All!

An extra merry Christmas to all of you! 

Our first Christmas in Louisville is coming to a close.  We spent an extraordinarily late night in the garage constructing on our daughter's single Christmas wish - a pretend kitchen with a window and counter space and a sink and a stove and lots of pretend food and a hook for her apron and a blackboard for the day's menu - out of a broken down entertainment center obtained from Craigslist.











So, we punted on Christmas dinner and served something simple for lunch.  (True confessions: a frozen pizza and jalapeno poppers.)  For supper, we tucked the kids in early and had an easy and elegant dinner for two.  Homemade potato latkes (because really, what's Christmas without Hanukkah food?), smoked salmon, creme fraiche, apple sauce, and a bourbon and ginger, since we opted to save our champagne for tomorrow's belated feast.

To my delight, the bourbon and ginger went perfectly with the smoky salmon and lacy potato cakes.  The sweet smokiness matched the salmon and the crisp ginger ale cut through any heaviness of the fried potatoes.  It's such a simple recipe, it feels silly to post, but just in case you're curious...

Bourbon and Ginger

1 shot Kentucky bourbon (we used the Ridgemont Reserve 1792.  Divine.)
1/2 can of ginger ale.
3 ice cubes

Pour together in a glass and enjoy!

I'm looking for recommendations for a high quality ginger ale.  For this, we used Canada Dry.  It was perfectly adequate, but I'd prefer something a little drier.  Please post any thoughts!

Also, I received this from a friend this morning.  It's a great article from the NYT on the current bourbon boom!  (Although reading it did make me wonder if Woodford Reserve was sponsoring it...)

Bourbon's All-American Roar

A very merry Christmas to you all, and a happy new year!

Friday, December 9, 2011

Chocolate Chip Bourbon Brownies


1-1/4 c. unsalted butter
1-1/4 c. sugar
3/4 c. plus 2 Tbs unsweetened cocoa powder
1/2 tsp salt
2 Tbs bourbon
2 cold large eggs
1/2 c. APF
2/3 c. chocolate chips (I prefer Ghirardelli 60% cacao chocolate chips.) 

Melt butter and mix with sugar, cocoa, salt, and bourbon.  Cool mixture slightly and mix in eggs one at a time.  Mix in chocolate chips.  Fold in flour until mixed.  Pour into 8 x 8 baking pan and bake for 35-40 minutes at 325 degrees.  Toothpick should come out mostly clean when inserted.  Remove and cool slightly before serving.  Enjoy!

Wednesday, November 23, 2011

Bourbon Dark Chocolate Fudge

This is my grandmother's recipe for fudge tweaked by my bourbon-loving self, and it's spoiled me for any other kind.  Fudge-connoisseurs, before you start squawking, I know it's not true fudge (different cooking method), but I defy anyone out there to produce a candy as smooth and dark and delicious as this is.  It's a great example of great ingredients making even simple recipes decadently delicious.

18 oz. good quality dark chocolate (I prefer the Ghirardelli 60% cacao chips)
1 can condensed milk
1 Tbs salt
1 shot bourbon

Melt the chips with the condensed milk and salt in a double boiler over low heat.  Remove the chocolate from the heat.  Stir in the bourbon.  

Press evenly into wax- or parchment-paper-lined 8 inch square pan.  Press a square of parchment paper over the surface of the fudge to keep refrigerator odors out of fudge.  (Chocolate is a scent-sponge.  Trout-scented fudge = not fabulous.)

Turn fudge out onto cutting board and peel off paper. Cut into squares and store loosely covered at
room temperature. 

Makes about 2 pounds.

Thursday, October 6, 2011

Mashed Sweet Potatoes with Bourbon and Spices

I love sweet potatoes.  It's like having dessert with dinner.  I made these to go with a bison flank steak, with plenty of leftovers for tonight!  The bourbon enhances the cinnamon and nutmeg, without being overpowering.

Five sweet potatoes
3 Tbs brown sugar
1 Tbs. cinnamon
1/2 tsp. freshly grated nutmeg
1/4 c. milk
1/2 shot (.75 oz.) bourbon

Rinse sweet potatoes and brush potatoes liberally with olive oil.  Pierce each side with fork.  Place on a cookie sheet, in 350 degree oven.  Bake in oven for 30-45 minutes.  Potatoes are done when pierced easily with a fork.  Remove potatoes from oven and cool.

When cooled, peel potatoes and place in large mixing bowl.  Add other ingredients and beat until well-incorporated.  Mix in bourbon.

***My potatoes were particularly stringy, so hitting them with an immersion blender took most of the stringiness out.

Wednesday, September 14, 2011

Grilled Late Summer Peaches with Bourbon Spice Caramel

Okay, before any of my pickier readers start showering abuse, this is not a true caramel sauce.  It's a caramel-ish sauce, but that title just didn't have the same zip.

Four peaches, pitted, peeled, and split in half.
1.5 c. bourbon - I used Weller's because of its strong cherry and vanilla notes.  It's a bear to drink, but perfect for cooking.
1/2 c. sugar
2 tsp. cinnamon
1 tsp. freshly ground nutmeg
vanilla ice cream

Sprinkle the peaches with sugar and let stand for 15-20 minutes.  Place them flat-side down over coals until peaches are a light caramel cover on the grilled side.  (Thanks to my hubs for the grilling instructions.)




While the peaches are cooling, heat bourbon over medium-high heat.  Don't forget, alcohol boils twice as quickly as water, so keep an eye on it.  It'll boil over quickly if not watched.  Dissolve the sugar in the bourbon and add the spices.  Reduce by roughly one third, until slightly thickened. 



Remove from the heat and cool slightly. 

Spoon over the peaches and ice cream and enjoy!


Monday, September 12, 2011

Bourbon-Laced Cinnamon Strawberries with Bourbon Whipped Cream

So, so easy and elegant.  This can be thrown together just before dinner and served as a great mid-summer dessert! (I'm a little late on this, but I'll repost next summer, too!)

Ingredients:
Serves ~6
One pound of strawberries, topped and cut into bite-sized pieces
1/4 c. granulated sugar
2 tsp cinnamon
1/2 tsp. freshly ground nutmeg
One shot (1.5 fl oz) good quality bourbon

Mix first four ingredients in medium sized bowl. When incorporated, pour bourbon over strawberries and put in fridge for 45 minutes.

Whipped cream:
1 c. heavy whipping cream (Hey, I never said it was low-fat.)
Sugar to taste - Extra fine if you've got it, but I usually only have granulated which also works.
1/2 shot (.75 fl oz.) good quality bourbon.

Pour cream in stand mixer and turn on medium.  When cream starts to thicken slightly and hold its shape, gradually add sugar (I usually add about a Tbs.)  When cream forms soft peaks, drizzle in bourbon.  Mix until cream forms stiff peaks.  DO NOT OVERMIX, or you'll make bourbon butter.  We'll save that for another week!

For plating, I like to use white dessert dishes and dust the bottoms with cinnamon and freshly-grated nutmeg.  The white makes a nice palate for the colors and smelling the spices really enhances the experience.  Spoon the strawberries into the dishes and add a generous dollop of whipped cream! 

Wednesday, August 10, 2011

Bourbon - A Primer

The Federal Standards of Identity for Distilled Spirits (27 CFR 5) state that bourbon made for consumption within the United States must meet these requirements:
  • Only whiskey produced in the United States can be called bourbon.
  • Bourbon must be made from a grain mixture that is at least 51% corn.
  • Bourbon must be aged in new, charred oak barrels. 
  • Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
  • Bourbon must be entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume).
  • Bourbon, like other whiskeys, must be bottled at 80 proof or more (40% alcohol by volume.)
Bourbon has no minimum specified duration for its aging period, although it must be aged at least briefly. However, bourbon that meets the above requirements, has been aged for a minimum of two years, and has no added coloring, flavoring, or other spirits may (but is not required to) be called Straight Bourbon.

Over 95% of all bourbon is produced in the great Commonwealth of Kentucky, and Bardstowne, Kentucky is the "Bourbon Capital of the World."  Bardstowne is just 45 minutes or so outside of Louisville, our new home.  This means plenty of opportunity to tour the six distilleries on the Bourbon Trail: Four Roses (Lawrenceburg), Heaven Hill (Bardstown), Jim Beam (Clermont), Maker's Mark (Loretto), Wild Turkey (Lawrenceburg), and Woodford Reserve (Versailles).

From http://en.wikipedia.org/wiki/Bourbon_whiskey 

I'm new to the whole bourbon thing, so I'll be including tasting notes from bourbons we encounter, tour information, and recipes.  If you try a good (or bad) bourbon, recreate the recipes or have any ideas, please post!

See you on the trail!