More Bourbon Recipes

[magnusfide]

Remember these?
Bourbon Ham Balls
Ingredients
2 pounds fully cooked boneless ham
1 thick boneless pork loin chop (8 ounces)
1/2 pound bacon strips
1 cup panko (Japanese) bread crumbs
1 cup 2% milk
2 large eggs, lightly beaten
Oil for frying

SAUCE:
1-1/2 cups packed brown sugar
1/2 cup white vinegar
1/2 cup bourbon
2 teaspoons spicy brown mustard

Directions
1. Cut ham, pork chop and bacon into 1-in. pieces; arrange in a single layer in a foil-lined 15x10x1-in. pan. Freeze 30 minutes or until partially frozen.

2. Preheat oven to 350°. Transfer meat to a food processor in batches; pulse until coarsely ground, 20-24 pulses. In a large bowl, combine bread crumbs, milk and eggs. Add pork mixture; mix lightly but thoroughly. Shape into 1-1/2-in balls.

3. In a large skillet, heat 1/4 in. of oil over medium heat. Add ham balls in batches; cook 3-4 minutes or until cooked through, turning occasionally. Remove from pan; drain on paper towels.

4. In a large bowl, whisk sauce ingredients; reserve 1 cup for serving. Add ham balls to remaining sauce, a few at a time, allowing ham balls to soak 1-2 minutes. Transfer ham balls to a foil-lined 15x10x1-in. baking pan. Bake 15-20 minutes or until heated through, brushing occasionally with remaining sauce from soaking. Serve with reserved sauce.

[JasseJackson]

I like smoothie more!
Healthy Green Strawberry Spinach Smoothie
Ingredients:
1 cup Strawberries
1 ripe Banana
3 ounces Baby spinach
½ cup Almond Milk
1 cup Water
Try!)
Really tasty)

[magnusfide]

magnusfide wrote:
I'm making this one this Saturday.

Bacon Bourbon Caramel Cheesecake
Bourbon caramel cheesecake topped with crispy bacon & drizzled with chocolate-caramel.

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Author Gina Kleinworth

Ingredients

Crust
1-1/2 cups graham cracker crumbs 9-10 full-sheet graham crackers
6 Tablespoons butter melted
1/3 cup granulated sugar

Cheesecake
4 8 oz pkgs cream cheese, room temperature
5 large eggs room temperature
2 cups sour cream room temperature
8 tbsp 1 stick butter, room temperature
1½ cups granulated sugar
2 tbsp cornstarch
3 tsp bourbon caramel syrup
1 tsp lemon juice

Toppings
Bacon- cooked to crispy- cooked & chopped
Chocolate-caramel sauce

Instructions
Crust

Using a food processor or blender, grind graham crackers into fine crumbs

Add in sugar & pulse a couple times to blend

Finally, add in melted butter, pulse until crumbs are moist

Press the mixture into the bottom of 10" springform pan and slightly up the sides.

Place in freezer to set until you are ready to add in your filling

Cheesecake

Wrap 2 layers of foil around the outside of a 10" springform pan making sure to cover the bottom and sides.

If you aren't using a non-stick pan, spray pan liberally with cooking spray

Preheat oven to 300º.

Use an electric mixer with paddle attachment, combine cream cheese & butter & beat until smooth.

Add eggs one at a time until blended.

Beat in sour cream

Add sugar, cornstarch, bourbon caramel syrup & lemon juice, beat until very smooth

Pour into prepared chilled pan

Place in a large roasting pan

Place pan in preheated oven & carefully pour boiling water into roasting pan to fill halfway up sides of cheesecake pan.

Bake 2 - 2.5 hours, or until cake is lightly browned on top. I baked 2 hours & then turned on my convection for another 30 minutes.

Remove from water bath & foil & cool at room temperature
Cover & refrigerate overnight

When ready to serve, top with bacon pieces & drizzle with chocolate caramel sauce

There's none left. Every last crumb of this cheesecake is gone. Kaput. Herself had made a pot roast with carrots and potatoes and the cheesecake was the dessert. None of it is left!

[magnusfide]

Garlicky Bourbon Chicken Thighs
INGREDIENTS
2 tbsp. unsalted butter
extra-virgin olive oil
2 lb. bone-in skin-on chicken thighs, patted dry with paper towels
Kosher salt
Freshly ground black pepper
6 garlic cloves, minced
1 large onion, sliced
1 c. bourbon
2 1/2 c. low-sodium chicken broth
1 c. frozen peas
2 tbsp. freshly chopped parsley

In a large skillet over medium-high heat, melt 1 tablespoon each butter and oil. Season chicken thighs with salt and pepper.

Sear chicken skin-side down until golden, about 5 minutes, then flip and cook 2 minutes more. Transfer to a plate.

Add remaining tablespoon butter to skillet and let melt. Add garlic and onions and cook until just soft, about 3 minutes. Add bourbon and chicken broth and simmer 5 minutes. Season with salt and pepper and return chicken skin side up. Simmer until chicken is cooked through and sauce is thickened, about 15 to 20 minutes.

Add peas to skillet and cook until warmed through, 2 minutes.

Garnish with parsley before serving.

[magnusfide]

Braised Brisket with Bourbon-Peach Glaze

INGREDIENTS
3 tbsp. kosher salt
2 tsp. Freshly ground black pepper
1/2 tsp. smoked paprika
1/4 tsp. ground cinnamon
1 whole flat brisket
3 tbsp. grape seed oil
1 large onion
6 clove garlic
2 large carrots
3 celery stalks
3 plum tomatoes
2 bottle stout
1 1/2 c. bourbon
1 tbsp. bourbon
1/2 c. soy sauce
2 tbsp. balsamic vinegar
1/2 c. light-brown sugar
8 c. beef stock
1 handful thyme sprigs
1 jar peach jam or preserves

DIRECTIONS
In a small bowl, mix together salt, pepper, paprika, and cinnamon. Set aside.

Cut brisket in half, top to bottom, against the grain. Place on a rimmed baking sheet and rub all over with reserved spice mixture. Refrigerate for 2 hours.

Preheat oven to 350 degrees F. Meanwhile, in a large shallow pot or Dutch oven over high heat, heat 2 tablespoons oil. Add onion and garlic and cook for 5 minutes. Transfer to a plate with a slotted spoon. Set aside.

Add remaining oil to pot and heat until nearly smoking. Add brisket, fat sides down, and cook, untouched, until nicely browned, 5 to 6 minutes. Using tongs, flip brisket. Return reserved onion mixture to pot, and add carrots, celery, tomatoes, stout, 1 1/2 cups bourbon, soy sauce, vinegar, brown sugar, stock, and thyme leaves. Bring to a simmer over high heat.

Cover pot with a double layer of foil and transfer to oven. Cook about 4 1/2 hours, until brisket is very tender but still holds its shape. Transfer brisket to a platter and tent with foil.

Strain braising liquid and discard the solids. Transfer 1/2 cup of the liquid to a small bowl and set aside; return the rest to the pot. Over high heat, cook liquid in pot for 15 minutes more to reduce it.

Meanwhile, in a blender, combine peach jam, remaining bourbon, and reserved 1/2 cup braising liquid. Purée until smooth; season with salt and pepper to taste. Set aside.

Once brisket has cooled a bit, use a sharp paring knife to score the fat side of each half by making 1/4-inch-deep slits in a crosshatch pattern.

Preheat the broiler. Once the braising liquid has reduced, return the brisket to the pot, fat sides up. The meat should be submerged in the liquid, but the fat should be exposed; remove excess liquid as needed. Glaze the brisket with 3 to 4 tablespoons of the reserved peach mixture. Broil 4 to 5 minutes, until glaze is brown but not burned (check frequently).
Source

[magnusfide]

Grilled Cheese with Bourbon Melted Onions

INGREDIENTS
1 tbsp. olive oil
1 large red onion
1 tbsp. brown sugar
1/4 tsp. salt
Freshly ground black pepper
1 tbsp. bourbon
1 1/2 tsp. unsalted butter
4 tbsp. unsalted butter
12 oz. of your favorite cheeses coarsely shredded
8 slices of crusty bread

DIRECTIONS
Heat oil in a large skillet over medium heat. Add onion and cook 20 minutes, stirring frequently, until caramelized and very tender. Stir in sugar, salt, and pepper. Add bourbon, scraping up all brown bits in bottom of skillet. Stir in 1 1/2 teaspoon butter until melted; keep warm. (Makes about 1 cup.)

In a medium bowl, toss cheeses until well combined. Divide evenly into 4 portions; press each into a disk-like patty to fit the size of the bread slices.

Spread 1/4 cup of the onion mixture on each of 4 slices of bread.

Top each with a cheese patty and another slice of bread. Spread 1 1/2 teaspoon of the butter on 1 side of each sandwich.

Heat a large nonstick skillet over medium-low heat. Place 2 sandwiches, butter side down, in skillet. Cook 3 to 4 minutes, until golden brown. While first side is cooking, spread 1 1/2 teaspoon of the butter on other side of each sandwich. Turn sandwiches and cook 3 to 4 minutes, until second side is crispy and golden brown and cheese has melted. Repeat with remaining 2 sandwiches.

[dons2346]

Woodford Reserve + clean glass = excellent

[magnusfide]

Bourbon Chocolate Pecan Pie

INGREDIENTS

* 4 large eggs
* 1 cup light corn syrup
* 6 tablespoons butter melted
* 1?2 cup sugar
* 1?4 cup firmly packed light brown sugar
* 3 tablespoons Bourbon
* 1 tablespoon all-purpose flour
* 1 tablespoon vanilla extract
* 1 cup coarsely chopped pecans
* 1 cup semisweet chocolate morsel
* 1(9 inch) pie shells

DIRECTIONS
* Whisk together eggs and next 7 ingredients until mixture is smooth; stir in pecans and morsels.
* Pour into piecrust.
* Bake on lowest oven rack at 350 degrees for 1 hour or until set.

[magnusfide]

You can put it on the Bacon Bourbon Cheesecake recipe above.

Or drizzle it over plain cheesecake to dress it up.

It's a good dip for fruit and cheese bites (think fondue).

Dip cake doughnut pieces in it like a fondue.

Drizzle over a spice cake recipe with or without icing. If with icing, cream cheese holds up the best.

Drizzle on bread pudding.

Drizzle it on pumpkin bread or squash bread.

Serve buttermilk pancakes to adults drizzled with it.

[wannavolunteerF]

So Magnusfide, what do you put the Sauce on? Sounds really interesting, but the only thing I can imagine it on is ice cream. Any other suggestions?

[magnusfide]

Bourbon Pecan Caramel Sauce

Author: Adapted from Jill O'Conner's book Sticky Chewy Messy Gooey

Ingredients
½ cup bourbon
1 teaspoon lemon juice
2 cups white granulated sugar
2 cups heavy cream
1 teaspoon salt
1 tablespoon vanilla paste (may substitute extract)
1 cup pecans, roughly chopped and toasted

Instructions
In a high-sided saucepan, pour the bourbon and lemon juice. Gently pour the sugar into the center of the pan, allowing it to spread towards the edges--do not stir.

Cook over medium heat for 4-6 minutes, swirling the pan occasionally. Keep a close eye--the sugar can quickly burn as it changes color. When it is a dark amber, remove from heat.

Immediately add the cream--don't be alarmed as the caramel seizes and hisses. Stirring with a wooden spoon, return the pan to low heat and cook until the sauce thickens (5-10 minutes).

Add salt and vanilla, stir to combine. Add pecans.

Store sauce in an airtight container in the refrigerator. Sauce will keep for up to 1 month.

[magnusfide]

I'm making this one this Saturday.

Bacon Bourbon Caramel Cheesecake
Bourbon caramel cheesecake topped with crispy bacon & drizzled with chocolate-caramel.

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Author Gina Kleinworth

Ingredients

Crust
1-1/2 cups graham cracker crumbs 9-10 full-sheet graham crackers
6 Tablespoons butter melted
1/3 cup granulated sugar

Cheesecake
4 8 oz pkgs cream cheese, room temperature
5 large eggs room temperature
2 cups sour cream room temperature
8 tbsp 1 stick butter, room temperature
1½ cups granulated sugar
2 tbsp cornstarch
3 tsp bourbon caramel syrup
1 tsp lemon juice

Toppings
Bacon- cooked to crispy- cooked & chopped
Chocolate-caramel sauce

Instructions
Crust

Using a food processor or blender, grind graham crackers into fine crumbs

Add in sugar & pulse a couple times to blend

Finally, add in melted butter, pulse until crumbs are moist

Press the mixture into the bottom of 10" springform pan and slightly up the sides.

Place in freezer to set until you are ready to add in your filling

Cheesecake

Wrap 2 layers of foil around the outside of a 10" springform pan making sure to cover the bottom and sides.

If you aren't using a non-stick pan, spray pan liberally with cooking spray

Preheat oven to 300º.

Use an electric mixer with paddle attachment, combine cream cheese & butter & beat until smooth.

Add eggs one at a time until blended.

Beat in sour cream

Add sugar, cornstarch, bourbon caramel syrup & lemon juice, beat until very smooth

Pour into prepared chilled pan

Place in a large roasting pan

Place pan in preheated oven & carefully pour boiling water into roasting pan to fill halfway up sides of cheesecake pan.

Bake 2 - 2.5 hours, or until cake is lightly browned on top. I baked 2 hours & then turned on my convection for another 30 minutes.

Remove from water bath & foil & cool at room temperature
Cover & refrigerate overnight

When ready to serve, top with bacon pieces & drizzle with chocolate caramel sauce

[K_Charles]

I agree with wildtoad. "Take two ice cubes and place them in a small glass. Cover with your favorite Bourbon"

[wildtoad]

There is only one recipe required for Bourbon (and very easy to remember)... Take two ice cubes and place them in a small glass. Cover with your favorite Bourbon. (Eagle Rare or Buffalo Trace). Bring to lips and sip. I once made 100 proof Bourbon balls for a x-mas party. Those that remembered, liked them.