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Posts Tagged ‘bourbon’


The big tip with boozy milkshakes is to chill the alcohol if you are using something you don’t already keep cold. In this one, I use bourbon and a hint of Kahlua along with good vanilla ice cream. Always a good end to a meal.

Boozy Bourbon Milkshake

2 cups vanilla ice cream

2 ounces bourbon

1 ounce Kahlua

1/4 cup milk

chocolate covered coffee beans to garnish

Combine the vanilla, bourbon, Kahlua, and milk in a big glass and stir to combine. You can also use a blender, but I prefer making these by hand. Garnish with chocolate covered coffee beans.

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There’s nothing I like more than a grilled cheese. I like every kind, from the traditional diner cheddar on white bread to the fanciest, wild mushroom truffled grilled cheese. When I saw a recipe for bacon jam, I immediately thought that would make a great grilled cheese– everything’s better with bacon and this jam has a nice sweetness from the caramelized onions. You can use it as a condiment for many things, I’m already thinking about eggs and of course, egg sandwiches. I planned to make this with sliced peaches when they are in season, but for now I’m using apples.

Grilled Cheese with Peaches (Apples) and Bacon Jam
2 1/2-3/4 inch slices (extra thick) of good pullman loaf or brioche
2 tablespoons room temperature unsalted butter
2 half inch thick pieces of Taleggio or other semi-soft cheese
4 quarter-inch thick slices fresh peach (or apple out of peach season)
Handful of spinach or arugula leaves
2 tablespoons bacon jam (below)
Butter both sides of each slice of bread and lightly toast on a grill or griddle for 2-3 minutes until it just starts to develop color. Spread the bacon jam on one slice and layer the peach or apple slices and the cheese slices on top. Top with the other slice.
Grill for 5 minutes on each side (depending on grill heat) until the cheese starts to melt and the peaches are warmed through. Add the spinach or arugula after you remove from the heat.

Bacon Jam

1/2 pound thick cut appplewood smoked bacon, chopped into 1/4 inch slices
1 onion, minced
3 garlic gloves, minced
2 tablespoons dark brown sugar
3 tablespoons bourbon
3 tablespoons coffee, freshly brewed
2 tablespoons sherry vinegar
1 tablespoon maple syrup
1 cup water, as needed
salt and pepper to taste
Render the bacon until most of the fat has been rendered and can be drained off. Remove to a paper towel, leaving a tablespoon of bacon fat. Saute the onions in the bacon fat until they have caramelized, about 12-15 minutes. Add the garlic and stir through. (Garlic is added later so that it doesn’t burn) Add the rest of the ingredients and simmer on low heat for about an hour, adding water as necessary.

 

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It’s peak stone fruit season, so I came home from the farmers market with peaches, nectarines, and plums. The plums were already ripe so I immediately set to work on a tart. I made some delicious sherbet with the peaches and nectarines, as well. But now for the plum tart.

I intended to leave a piece of this to photograph in the morning, but it was a little runny and I’ve tweaked the recipe a bit to make it less so. I will hopefully make another one soon and update the post, but until then, here’s the new recipe. It’s loosely based on a tart recipe from Ina Garten, I originally used another recipe for the pastry cream.

Plum Tart

For the pastry dough:

1 1/4 cups flour

3 tablespoons sugar

1/2 teaspoon salt

6 tablespoons unsalted butter, diced and cold

2 tablespoons Crisco vegetable shortening, cold

1/4 cup ice water

For the pastry cream:

5 egg yolks, room temperature

3/4 cups sugar

3 tablespoons cornstarch

1 cup 1% milk

1/2 cup heavy cream

1/2 teaspoon vanilla extract

1 teaspoon Bourbon

1 tablespoon unsalted butter

1 pint plums, sliced

1/4 cup Apricot jam

1 tablespoon hot water

Combine the flour, sugar, and salt in a food processor. Add the butter and shortening and pulse until combined and the pieces are the size of peas. Slowly add the ice water in a drizzle just until it comes together. Turn out on a floured board and wrap in plastic wrap. Refrigerate for at least an hour and up to a day.

Beat the egg yolks and sugar together with a hand mixer for a couple minutes until thick. Add the cornstarch and combine. Bring the milk and cream to a simmer and then slowly add to the egg mixture. Return the whole mixture to the pan and cook over low heat with a wooden spoon until it thickens, about 5-7 minutes. Switch to a whisk when it starts to get thicker. Cook for another couple of minutes until it is the consistency of pudding. Stir in the vanilla, bourbon, and butter, and then strain through a sieve. Chill in a bowl with plastic wrap directly on the surface of the cream.

Preheat the oven to 375 degrees.

Roll out the dough on a floured surface to about 1/4 inch thickness. Keep rotating the dough as you roll it out so that it doesn’t stick to the surface. Put into the tart pan making sure not to stretch the dough because it will shrink. (Mine did anyway) Cut off the excess and patch any holes carefully. Line the tart shell with a buttered piece of aluminum foil and fill with baking beans (beans reserved just to use for blind baking). Place tart shell on a baking sheet and bake for 10 minutes, then remove the beans and dock the bottom of the tart (prick with a fork so that it doesn’t create steam bubbles). Bake for another 15-20 minutes, until the shell is lightly browned. Let cool.

Spread a layer of chilled pastry cream on the chilled tart shell. Arrange the slices of plum around the tart. Combine the jam and hot water to create a glaze and brush over the tart so that it doesn’t dry out.

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