tag:blogger.com,1999:blog-86098498587032841392024-03-06T15:05:22.066-05:00Whisky BusinessWe just moved to Louisville, Kentucky, galactic center of all things bourbon. It's just about the most versatile spirit on earth, and this is a journal of our tastings, tours, and culinary experiments.Unknownnoreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8609849858703284139.post-5085007639333463952013-02-02T19:50:00.001-05:002013-02-03T19:48:19.854-05:00Bourbon Mascarpone MousseMy blessed husband braved the two inches of snow Louisville got today and returned with arms full of produce and cheese. He's now in our kitchen whipping up this creamy, deceptively simple dessert. <br />
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<br />
8 oz mascarpone cheese<br />
scant 1/4 c. powdered sugar<br />
1/4 tsp cinnamon<br />
a sprinkle of nutmeg to taste<br />
1/2-3/4 shot of your good stuff (you'll really taste the bourbon in this recipe)<br />
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Put all ingredients in your food processor and pulse once to combine. Scrape down the sides and pulse again. Scraping makes sure the mixture doesn't separate. Make sure not to overbeat the mixture. It breaks. Delicious, but clumpy.<br />
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If it needs additional creaminess, add a tablespoon of heavy cream. (NB: this won't resolve the clumping.) Spoon into dessert dishes and refrigerate for 20-30 minutes and serve with fresh strawberries, chocolate dessert wafers, or just a spoon!<br />
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8609849858703284139.post-29607825838456004362013-01-25T12:59:00.001-05:002013-01-25T13:16:12.190-05:00Chocolate Bourbon Shortbread<div class="separator" style="clear: both; text-align: center;">
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I've never seen the point of shortbread. Frankly, if I'm going to eat cookies, they'd better have chocolate in them. Enter this recipe. It's so rich, I make it about once a year, and it seems especially appropriate to make it in preparation for Valentine's Day.<br />
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Ingredients<br />
<br />
2 cups all-purpose flour<br />
1.5 cups unsweetened cocoa powder<br />
2-3 generous pinches kosher salt<br />
3 sticks salted butter<br />
1.25 cup granulated sugar<br />
1.5 Tablespoon bourbon<br />
1 Tablespoon cinnamon<br />
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It's a nasty day outside - lots of sleet, freezing rain, and the occasional flurry. My plans to finally get all of us out of the house backfired, so I had my eldest assist me this morning. <br />
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1. Preheat oven to 325°F and line two baking sheets with parchment paper. (Pam for Baking also works very well.)<br />
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2. Sift together the flour, cocoa powder, cinnamon, and salt in a bowl. (Don't
skip this step as cocoa powder has a tendency to clump. Sifted dry
ingredients = delightfully tender cookies.) Set aside.<br />
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3. Beat the butter and sugar together on medium speed in a mixer for 5
minutes, being sure to scrape down the sides and bottom as needed. Most shortbread recipes call for the butter to be softened, but honestly, I use it out of the fridge and cream it with the sugar in my stand mixer. The resulting dough is stiff enough to roll without refrigerating it.<br />
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4. Add
the bourbon and mix for 30 seconds. Add about half the
flour mixture and mix on low speed. Scrape down the bottom and sides and
add the rest of the flour mixture. Once incorporated mix at medium
speed for 2 minutes.<br />
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5. Lay out a sheet of parchment paper and place the dough on it. Cover
with another sheet of parchment paper and roll out to 1/4-inch thickness
with a rolling pin. You can also lightly flour a work space with cocoa and powdered sugar, but I
find my method easier. You may find the dough
getting too soft. If it does, place it in the freezer for ten minutes to
firm it up before you continue rolling or cutting. (The dough is very
hard to work with when soft.) Cut into desired shapes and place on the
baking sheets about 1-inch apart.<br />
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6. Bake for 13-15 minutes, rotating the pans halfway through baking. Remove the pans and allow the cookies to cool completely before moving them.<br />
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A warning: these cookies crack if you look at them wrong. Let them cool
COMPLETELY before trying to move them. Rolling
them to 1/4 inch helps too, but using something with out sharp corners
helps, too. The first time I made them, I used a dove cookie cutter. Fully 2/3s of my doves ended up headless. It
reminded me of the duct-taped-headed parakeet from Dumb and
Dumber.<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8609849858703284139.post-21771395192933271192013-01-23T15:55:00.003-05:002013-01-23T16:03:41.922-05:00Not Your Grandpappy's Cough MedicineIt's been almost a year since my last post, and several months from the one before that. A brief update to life on the Bourbon Trail: <br />
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1. I got pregnant. Doctors frown upon pregnant women drinking whisky. Go figure.<br />
<br />
2. I had a baby. She's awesome and universally adored. Her father packed a bottle of whisky to toast her birth at the hospital. He had a bourbon while I breastfed his child and gave him the stink-eye. <br />
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3. We temporarily moved to Indianapolis for my husband's job. I learned some important things in Indy - the weather is cold, the people are warm, and the restaurant workers know not a thing about bourbon. I asked what kinds they had at a local watering hole and the woman offered me a selection of two Canadian whiskies, a single malt Scotch, and Jack Daniels. I ordered a beer.<br />
<br />
Which brings us to January 2013. It's cold and flu season, and being the mother of three small children, one of whom insists on chewing on the Target cart handles when I'm not looking, we've all shared some hellish combination of upper respiratory infection, flu, and what I'm assuming is the black plague. This has brought a slew of suggestions that I publish a folk remedy involving some magical combination of bourbon, lemon juice, rock candy, honey, cayenne pepper, eye of newt, etc.<br />
<br />
I have tried the various permutations of this concoction, most of which are horrid. I drank a corrosive combination of boiling hot bourbon, lemon juice, and honey for years. I do not recommend it. I also do not claim to dispense legitimate medical advice. This is not medical advice. Seriously. Go see a doctor if you're sick. <br />
<br />
This is, however, delicious. It's like a hot drinkable caramel apple, good enough to serve as a post dinner drink (and often is at our house!), and excellent at clearing the sinuses and fuzzing the head. <br />
<br />
So what I now present is...Not Your Grandpappy's Cough Medicine. <br />
<br />
6 oz. fresh-pressed apple cider (the fresh stuff is better, but if it's not available, any cider will do)<br />
1/2 to 1 shot (1.5 oz) bourbon Don't waste the good stuff on this. I used Old Forrester.<br />
<br />
Warm the cider in the microwave for 60-90 seconds and stir in the bourbon. Breathe in the vapor with your mouth open. Drink it while it's hot, cuddle up with a blanket and a Doctor Who rerun.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8609849858703284139.post-18649647157368747162012-02-21T16:50:00.000-05:002012-02-21T16:53:14.966-05:00Sweet Tea Bourbon CocktailsHappy February, readers! It's been ages since my last post. The reason: we received an enormous surprise last month and will be welcoming our newest family member at the end of the summer. Daisy (as in "oops-a") has put a serious cramp in my bourbon-loving ways, but I still wanted to pass on a little something to put you in a springtime frame of mind. Can't you just imagine sipping these beauties while the steaks are grilling? <br />
<br />
Please check out this gorgeous recipe from JoytheBaker.com - <a href="http://joythebaker.com/2011/05/sweet-tea-bourbon-cocktails/" target="_blank">Sweet Tea Bourbon Cocktails</a>.<br />
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Please test it out and let me know how it goes. I might just have a pitcher of them waiting for everyone at the other end of the delivery room...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8609849858703284139.post-66155543160382758842011-12-25T20:48:00.001-05:002011-12-25T20:55:20.270-05:00Merry Christmas to All!An extra merry Christmas to all of you! <br />
<br />
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.<br />
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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.<br />
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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...<br />
<br />
Bourbon and Ginger<br />
<br />
1 shot Kentucky bourbon (we used the Ridgemont Reserve 1792. Divine.)<br />
1/2 can of ginger ale.<br />
3 ice cubes<br />
<br />
Pour together in a glass and enjoy!<br />
<br />
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!<br />
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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...)<br />
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<a href="http://www.nytimes.com/2011/12/25/business/bourbons-all-american-roar.html?_r=2&nl=todaysheadlines&emc=tha25" target="_blank">Bourbon's All-American Roar</a><br />
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A very merry Christmas to you all, and a happy new year!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8609849858703284139.post-51181758360331991562011-12-22T16:36:00.001-05:002011-12-22T16:37:04.904-05:00Hawk of Achill - Possibly the Best Whisky Commercial Ever.<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://1.gvt0.com/vi/OT3JOj_aUqU/0.jpg" height="266" width="320"><param name="movie" value="http://www.youtube.com/v/OT3JOj_aUqU&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><embed width="320" height="266" src="http://www.youtube.com/v/OT3JOj_aUqU&fs=1&source=uds" type="application/x-shockwave-flash"></embed></object></div><br />
Enjoy, gentle readers!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8609849858703284139.post-90702549778856109742011-12-09T19:03:00.000-05:002011-12-09T19:16:10.923-05:00Chocolate Chip Bourbon Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvREfYcCyaaRg2y_G2BFoKQ6mf5HhCbQ1se-672DXchXSLmYhd7Egwamit1n4GdOF7y-IHiDC0aQLjz41FSGQ_hbJYvt5LI8BGyF0CPoCAo8kYI5oaQPcu_O4td02xNX6oKAB-RoVcnWn/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvREfYcCyaaRg2y_G2BFoKQ6mf5HhCbQ1se-672DXchXSLmYhd7Egwamit1n4GdOF7y-IHiDC0aQLjz41FSGQ_hbJYvt5LI8BGyF0CPoCAo8kYI5oaQPcu_O4td02xNX6oKAB-RoVcnWn/s320/019.JPG" width="320" /></span></a></div><br />
<span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif; font-size: 13px; text-decoration: none; vertical-align: baseline;">1-1/4 c. unsalted butter</span><br />
<div><span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif; font-size: 13px; text-decoration: none; vertical-align: baseline;">1-1/4 c. sugar</span></div><div><span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif; font-size: 13px; text-decoration: none; vertical-align: baseline;">3/4 c. plus 2 Tbs unsweetened cocoa powder</span></div><div><span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif; font-size: 13px; text-decoration: none; vertical-align: baseline;">1/2 tsp salt</span></div><div><span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif; font-size: 13px; text-decoration: none; vertical-align: baseline;">2 Tbs bourbon</span></div><div><span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif; font-size: 13px; text-decoration: none; vertical-align: baseline;">2 cold large eggs</span></div><div><span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif; font-size: 13px; text-decoration: none; vertical-align: baseline;">1/2 c. APF</span></div><div><span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif; font-size: 13px; text-decoration: none; vertical-align: baseline;">2/3 c. chocolate chips (I prefer Ghirardelli 60% cacao chocolate chips.) </span></div><div><span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif; font-size: 13px; text-decoration: none; vertical-align: baseline;"><br />
</span></div><div><span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif; font-size: 13px; text-decoration: none; vertical-align: baseline;">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!</span><br />
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</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8609849858703284139.post-61752189466754442392011-11-23T16:27:00.001-05:002011-12-22T18:33:58.838-05:00Bourbon Dark Chocolate Fudge<span style="background-color: transparent; color: black; font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 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.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">18 oz. good quality dark chocolate (I prefer the Ghirardelli 60% cacao chips)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 can condensed milk</span><br />
<span style="background-color: transparent; color: black; font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 Tbs s</span>alt<br />
<span style="background-color: transparent; color: black; font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 shot bourbon</span><br />
<br />
<span style="background-color: transparent; color: black; font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Melt the chips with the condensed milk and salt in a double boiler over low heat. Remove the chocolate</span><span style="background-color: transparent; color: black; font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> from the heat. Stir in the bourbon. </span><br />
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<span style="background-color: transparent; color: black; font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Press evenly into wax- or parchment-</span><span style="background-color: transparent; color: black; font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">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.)</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: black; font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Turn fudge out onto cutting board and peel off paper. Cut into squares and store loosely covered </span><span style="background-color: transparent; color: black; font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">at</span><br />
<span style="background-color: transparent; color: black; font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">room temperature. </span><br />
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<span style="background-color: transparent; color: black; font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Makes about 2 pounds.</span><br />
<span style="background-color: transparent; color: black; font-family: Courier New; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8609849858703284139.post-46011713666188563122011-10-06T16:54:00.000-04:002011-11-23T16:40:58.442-05:00Mashed Sweet Potatoes with Bourbon and SpicesI 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.<br />
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Five sweet potatoes<br />
3 Tbs brown sugar<br />
1 Tbs. cinnamon<br />
1/2 tsp. freshly grated nutmeg<br />
1/4 c. milk<br />
1/2 shot (.75 oz.) bourbon<br />
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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.<br />
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When cooled, peel potatoes and place in large mixing bowl. Add other ingredients and beat until well-incorporated. Mix in bourbon.<br />
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***My potatoes were particularly stringy, so hitting them with an immersion blender took most of the stringiness out.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8609849858703284139.post-40638755706884711352011-09-14T21:34:00.000-04:002011-09-14T21:34:29.957-04:00Grilled Late Summer Peaches with Bourbon Spice CaramelOkay, 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.<br />
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Four peaches, pitted, peeled, and split in half.<br />
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.<br />
1/2 c. sugar<br />
2 tsp. cinnamon<br />
1 tsp. freshly ground nutmeg<br />
vanilla ice cream<br />
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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.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzB9aMY9nsuptO-mjb3dyOY1Xntfr8swRqX0ASfPnYoPBK2pHspZz678mWCPPD0JZZWq284uol6anY9KIrX0Vd-F70xSbF2LQp4EAm0vSzruvfHhZ9vyjagUBRWNuSLZCMdgYjs0CcNoBB/s1600/073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzB9aMY9nsuptO-mjb3dyOY1Xntfr8swRqX0ASfPnYoPBK2pHspZz678mWCPPD0JZZWq284uol6anY9KIrX0Vd-F70xSbF2LQp4EAm0vSzruvfHhZ9vyjagUBRWNuSLZCMdgYjs0CcNoBB/s320/073.JPG" width="320" /></a></div><br />
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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. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlTZy4vSqeBq8nIIt6-9JNXbQ6SCW6Y7pKhe5vr_ctzl2UvKB3F6Q8VVZBsp5TZgSlqUkJGrF5RjGHsYunuFVo4yZxaxt9zuzmc8shV2J_6X2-QQP41riSoPxMW7l0ZLSjldBojALOVCa/s1600/084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlTZy4vSqeBq8nIIt6-9JNXbQ6SCW6Y7pKhe5vr_ctzl2UvKB3F6Q8VVZBsp5TZgSlqUkJGrF5RjGHsYunuFVo4yZxaxt9zuzmc8shV2J_6X2-QQP41riSoPxMW7l0ZLSjldBojALOVCa/s320/084.JPG" width="320" /></a></div>Remove from the heat and cool slightly. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEhn-d8yTc6iWe-A92GU-dx_1w1xziU-nzUHFGhoAWLBjPaDETSr62XXQK2wX0aKi0hNd92eu7ri-Drisjr-XvqIyBSimF_0NsCJ7i3dBcgL9MdgsLcEuDSoSAV-dTcjgpG7bSB-mz699/s1600/085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEhn-d8yTc6iWe-A92GU-dx_1w1xziU-nzUHFGhoAWLBjPaDETSr62XXQK2wX0aKi0hNd92eu7ri-Drisjr-XvqIyBSimF_0NsCJ7i3dBcgL9MdgsLcEuDSoSAV-dTcjgpG7bSB-mz699/s320/085.JPG" width="320" /></a></div>Spoon over the peaches and ice cream and enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodBPg0b0wEWPnQ9wMDo_ME3ZjZdPu6jAkD5gXaFu51hTthWlTehbVrWh8NjAg_rMkXk9w8edxBmXxEldQwRIC49N5NO_dcoTCOoHOyG0uOW02xipJlOwMN11GKw6OpfVXFzn0NUENUO0D/s1600/086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodBPg0b0wEWPnQ9wMDo_ME3ZjZdPu6jAkD5gXaFu51hTthWlTehbVrWh8NjAg_rMkXk9w8edxBmXxEldQwRIC49N5NO_dcoTCOoHOyG0uOW02xipJlOwMN11GKw6OpfVXFzn0NUENUO0D/s320/086.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8609849858703284139.post-67100032731973199522011-09-12T14:51:00.000-04:002011-09-12T14:51:32.867-04:00Bourbon-Laced Cinnamon Strawberries with Bourbon Whipped CreamSo, 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!)<br />
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Ingredients:<br />
Serves ~6 <br />
One pound of strawberries, topped and cut into bite-sized pieces <br />
1/4 c. granulated sugar<br />
2 tsp cinnamon<br />
1/2 tsp. freshly ground nutmeg<br />
One shot (1.5 fl oz) good quality bourbon<br />
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Mix first four ingredients in medium sized bowl. When incorporated, pour bourbon over strawberries and put in fridge for 45 minutes.<br />
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Whipped cream: <br />
1 c. heavy whipping cream (Hey, I never said it was low-fat.)<br />
Sugar to taste - Extra fine if you've got it, but I usually only have granulated which also works.<br />
1/2 shot (.75 fl oz.) good quality bourbon.<br />
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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!<br />
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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! Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8609849858703284139.post-18062051729203877892011-08-10T18:49:00.000-04:002011-08-10T18:49:44.933-04:00Bourbon - A PrimerThe Federal Standards of Identity for Distilled Spirits (<span>27 CFR 5</span>) state that bourbon made for consumption within the United States<sup class="reference" id="cite_ref-cfr51_3-1"><span> </span><span></span></sup>must meet these requirements:<br />
<ul><li>Only whiskey produced in the United States can be called bourbon.<sup class="reference" id="cite_ref-cfrl1_4-0"><span></span><span></span></sup></li>
<li>Bourbon must be made from a grain mixture that is at least 51% corn.<sup class="reference" id="cite_ref-cfrb1i_5-0"><span></span><span></span></sup></li>
<li>Bourbon must be aged in new, charred oak barrels. </li>
<li>Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).<sup class="reference" id="cite_ref-cfrb1i_5-2"><span></span><span></span></sup></li>
<li>Bourbon must be entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume).<sup class="reference" id="cite_ref-cfrb1i_5-3"><span></span><span></span></sup></li>
<li>Bourbon, like other whiskeys, must be bottled at 80 proof or more (40% alcohol by volume.)<sup class="reference" id="cite_ref-cfrb_6-0"><span></span><span></span></sup></li>
</ul>Bourbon has no minimum specified duration for its aging period, although it must be aged at least briefly.<sup class="reference" id="cite_ref-CowderyMyths_7-0"><span></span><span></span></sup> 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 <i><a href="" title="Straight whiskey">Straight</a></i><sup class="reference" id="cite_ref-cfrb1iii_8-0"><span></span></sup> <i>Bourbon.</i><br />
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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).<br />
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<i>From http://en.wikipedia.org/wiki/Bourbon_whiskey </i><br />
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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! <br />
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See you on the trail!<br />
<i></i>Unknownnoreply@blogger.com1