bourbon

Bourbon Hot Fudge Sauce

January 8, 2020

Bourbon Hot Fudge Sauce – a sophisticated hot fudge that you will insist is on all your ice cream. Sundaes will never be the same once you try this hot fudge..

Hot Fudge is a must when you are enjoying a bowl of ice cream. The contrasting temperature, the luxurious texture, and rich chocolate make hot fudge a requirement when enjoying your favorite ice cream. All hot fudge is good, but this Bourbon Hot Fudge is a must make.

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Holiday Bourbon Nut Bundt Cake

December 13, 2019

This Bourbon Nut Bundt Cake is a fluffy, moist vanilla cake that is studded with nuts and loaded with rich bourbon. It packs a delicious flavorful punch!

I love holiday baking! You can crank up your oven to stay cozy warm while whipping up a delicious treat to share with family and friends. I have a feeling that your friends and family will love this Bourbon Nut Bundt Cake. It’s a wonderful cake that is easy to whip up and gift.

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Bourbon Pecan Pie

November 14, 2014

Tuesday is Autumn’s first birthday. {Que freak out}

So we are hosting her farm themed party tomorrow.

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Kentucky Derby Chocolate Walnut Pie

May 2, 2014

This time last year Price and I were visiting his family back in central New York so we could attend his niece’s Christening. And we just happened to enjoy watching the Kentucky Derby there as well. It was so much fun with the big group of us cheering on the horses kick up lots of mud. Plus, Price won the money in the pool in the super competitive pick-a-piece-of-paper-with-a-name-on-it game. (Thanks Orb!!)

While there we also did the fun game of “pass the drink”. It was still early on in my pregnancy so we didn’t want to share the news just yet so we were trying to act normal so no one would suspect anything. So Price would drink his beer and I would hold on to a beer then we would each out our beers down and swap so it would look like I had been drinking. We did this over and over until our beers would run out and I’d say that I was getting ‘us’ new beers. ha!

Well now I’m able to enjoy a fun bevie every now and then so I am ready to enjoy one tomorrow while we watch the Kentucky Derby. And while enjoying a Mint Julep I can enjoy some Kentucky Derby Pie.

The offical Derby Pie recipe is Top Secret! (And the name is even trademarked too!) So this is a version that is close to the pie that the Kern family created and has made ever since.

This pie is very similar to the Chocolate Chip Cookie Pie I made back in January. But with Bourbon!!!! Oh man, I L-O-V-E Bourbon. I actually missed white wine and bourbon the most while I was pregnant. The bottles of bourbon I had on hand just sat there collecting dust. So sad! But now I can enjoy making Kentucky Mules again with my favorites, Woodford Reserve and Bulleit Bourbon.

I bet you have all of the ingredients for this pie at home and it only takes about 10 minutes to mix together so you better make one to enjoy while watching the Kentucky Derby.

Kentucky Derby Chocolate Walnut Pie

Makes a 9″ pie

Ingredients

1 9″ pie crust
1/2 cup flour
1 cup sugar
2 eggs, beaten
1/2 cup melted butter
3 tablespoons Kentucky bourbon
1 cup chopped walnuts
1 1/4 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
pinch of salt

Process

Preheat oven to 350 degrees. Place the 9″ pie crust in the pie plate.
Combine flour and sugar in a mixing bowl. Beat in the eggs and butter. Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt.
Pour the mixture into the unbaked pie crust.
Bake for 40 to 45 minutes. Let cool before slicing.

Sightly adapted from American Food

Thirsty Thursday: Homemade Eggnog

December 20, 2012

One thing that I’ve always wanted to do at the holidays is make eggnog. I really love eggnog but it really is a treat. I figured this year I wouldn’t have any until I made it to make sure I don’t over indulge and I would actually get around to making it. It was so easy and so good that I’ll be making it again when I go back home to Connecticut for Christmas.

I recently saw this article in The New York Times about eggnog, making it, and comparing store-bought eggnog vs homemade. The author felt that a cooked custard eggnog has better taste and texture than a typical eggnog that does not completely cook the eggs. I’m not too worried about eating raw eggs as I’ve had them in cocktails and eat runny eggs just about every weekend so I could have gone with an quick eggnog but I wanted to focus on making one that really tasted awesome.

I really enjoyed the process of making this eggnog, although I immediately goofed on the directions. Nothing major but I put in all 4 cups of milk into the sauce pan instead of just 2. I just kept going from there. Cooking the eggnog took the most time and attention so it will cook slowly and evenly. It took about 20 minutes for the milk, egg, sugar mixture to get thick enough. I was aiming for just a bit thinner than being thick enough for the back of the spoon test since eggnog is pretty thick.

While the author remarked that she prefers a dark rum with her eggnog I used bourbon as that was in the house. I used the 1 1/2 cups that was called for, which resulted in an eggnog with a real kick. If you prefer a more subtle flavor then I suggest mixing in 1 cup first and tasting it at that point.

Since eggnog is not a fan always a favorite, Amanda brings an Eggnog Quick Bread to this week’s Thirsty Thursday. Hey, just because it’s not a drink doesn’t mean it doesn’t count! It uses a great bevie to flavor it! So festive and creative.

Homemade Eggnog

Serves 8

Ingredients

4 cups whole milk
3/4 cup sugar
5 large eggs, separated
1 cup heavy cream
1 1/2 cups bourbon
Whole nutmeg

Process

In a medium sized saucepan, heat 4 cups milk over medium low heat. Do not boil and stir occasionally so it does not burn. Turn off the heat.
In a mixing bowl, combine the the sugar into the egg yolks and whisk until thick and pale.
Whisk 1 cup of the warm milk into the egg and sugar mixture. Slowly add the warm egg sugar mixture into the rest of the milk in the saucepan. Put over low heat again, stir regularly until the milk mixture has thickened. Turn off the heat and then quickly stir in the cream.
Put a bowl inside another bowl bowl and fill the space between with ice water. Add the milk mixture to the bowl and stir occasionally, until chilled. When completely chilled, stir into a punch bowl and add rum.
Beat the egg whites until they form soft peaks and then fold them into the eggnog. Top each serving of the eggnog with freshly grated nutmeg.

Chocolate Bourbon Truffles- SRC

November 26, 2012

I’m so ready for Christmas and all the craziness that comes with it. Actually, I’m not at all but I’m trying. At least I will bake and cook myself into the holiday spirit. I have so many recipes bookmarked it’s a bit crazy. But I’m looking forward to tackling that list.

Something you should add to your holiday baking list are these Chocolate Bourbon Balls. As soon as I saw these on Shari’s blog, The Saucy Gourmet, I knew that these would be perfect to make for this month’s addition for Secret Recipe Club. We are taking next month off from posting so I wanted to share something perfect for the holidays.

These are so simple to make and a great treat for the holiday season. In all they took me an hour to make and that included 30 minutes of me watching Parenthood while they cooled for 30 minutes. Not bad at all. Shari suggests that you make them a few days in advance of serving them to allow the flavors to meld together and for the bourbon to mellow out. I follow no such instructions and didn’t wait so they had a real kick to them but were still soooo good. But it’s really great that you can make these in advance of a party or a cookie swap when you are super crazy swamped with a million other holiday things they will be ready and waiting for you.

Prior to making these I recruited one of the general contractors I work with into explaining bourbon to me. Bourbon is American made whiskey that is barrel-aged, which is why it is pricier than something like vodka. We discussed what bourbon to use in this recipe as well. Since this doesn’t have many ingredients it would be best to use a good quality bourbon so you don’t pucker up as you eat the bourbon balls. Basically, he suggested to skip using Jack Daniels (unless you get a nice specialty bottle). I was still confused so I called him from the liquor store… after work. Oh those general contractors are such good sports, which is why I gave them all of these bourbon balls!

Chocolate Bourbon Truffles

Makes 30 1” round truffles

Ingredients

6 oz (1 cup) Semi-Sweet Chocolate Chips
1/4 cup sugar
3 tablespoons light corn syrup
1/3 cup bourbon, such as Maker’s Mark
55 Nilla wafers cookies
4 oz (1 cup) walnut pieces
Sugar of rolling

Process

Using a food processor (or a knife and some patiences), crush the Nilla Waffers and walnuts together until fine.
In a medium sized, heavy-bottom pot, melt the chocolate on low heat. Once melted, remove from heat and add the sugar, corn syrup, and bourbon and mix until chocolate mixture is smooth again. Thoroughly mix in the Nilla Waffers and walnut mixture to create a dough.
In the pot, divide the dough in half by scoring the top, then divide those 2 sections in 5 equal sections. Let the dough cool for 30 minutes.
Once the dough has cooled, remove from the pot and roll the 10 sections into even sized logs and then cut each into 3 pieces. Roll the balls and then coat with sugar.

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