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!