Bourbon

Equipment Food processor Mini baking cups and/or – parchment lined baking sheet Ingredients 280 grams (2 ½ cups) vanilla (Nilla) wafers, broken/crushed into large chunks 125 grams (1 ¼ cups) toasted pecans ½ cup bourbon (see note) 120 grams (1 cup) confectioners’/powdered sugar, plus more for rolling ⅓ cup cocoa powder 1 tablespoon honey Flaky/course salt- optional (see note) Preparation In the bowl of a food processor, pulse the cookies and pecans to a fine crumb. In a small bowl, wisk together: Bourbon Confectioner’s sugar Cocoa powder Honey Pour liquid over the cookie/pecan crumbs in the food processor bowl. Pulse in food processor just until combined. Transfer dough to a clean bowl. Cover with a towel (do not cover airtight) and let stand overnight. Roll the dough into balls about 1 inch in diameter. Toss in confectioners’ sugar and salt (optional) then place mini baking cups or on a parchment paper lined pan. Store airtight for a more moist crumb, or store lightly covered to develop a crunchy exterior. If desired, toss with more powdered sugar before serving. Notes For high-proof bourbon, reduce the amount of bourbon measured into a ½ cup measuring cup; add water to make up remaining volume. For a 120 proof bourbon, try ¼ cup each, bourbon and water. To counter the sweetness of the balls, consider adding a flaky or crunchy salt to the finishing confectioners’ sugar.

Ingredients 1 quart fresh strawberries, hulled, quartered, or sliced ½ cup water Seeds of 15 cardamom pods, lightly ground 1 tablespoon granulated sugar 1 tablespoon honey 1 teaspoon molasses 2 tablespoons bourbon Method Syrup Into a small saucepan, add: Water Cardamom seeds Sugar Honey Molasses Bring to a boil, reduce heat, and simmer until reduced by 75%; stir occasionally. Add bourbon and stir until the alcohol has evaporated (30 to 60 seconds). Let cool to room temperature. Add to strawberries Places hulled and sliced strawberries in a non-reactive bowl. Pour syrup over strawberries. Lightly stir. Let set for at least one hour or overnight in the refrigerator. ...

Special Equipment 9" Pie Plate One-half recipe Pâte Brisée Stand Mixer Preheat Oven Preheat oven to 350°F Ingredients 200 grams (1 cup) dark brown sugar 2/3 cup cane syrup 1 ½ teaspoons Vanilla Extract 2 tablespoons Bourbon Whiskey 55 grams (4 tablespoons) Unsalted Butter, melted 3 eggs, slightly beaten ¼ teaspoon Salt ¼ cup heavy cream 1 cup Pecans, chopped ½ cup Chocolate Chips Preparation Prepare crust; place in 9" pie pan; refrigerate while preparing pie filling. Sugar Syrup In a large saucepan, heat until boiling, stirring constantly Brown sugar Cane syrup Vanilla Bourbon Butter Remove from heat and let cool until tepid. Eggs Meanwhile, in a separate bowl, whisk Eggs Salt Cream Combine Remove the chilled pastry crust from the refrigerator; evenly distribute the pecans and chocolate chips over the bottom of the crust. Into the cooled sugar syrup, beat in the egg mixture. Pour the filling evenly over the nuts. Bake for about 45 to 50 minutes, or until the filling is just set (a toothpick inserted into the center of the pie will come out clean). If you find the edges of the pie crust are over browning during baking, cover with foil Cool Remove from oven and place on a wire rack to cool Serve warm or at room temperature with whipping cream.

This recipe is modified from the source to cut out extra fat and boost flavor. Source https://cooking.nytimes.com/recipes/1017797-pumpkin-bread-with-brown-butter-and-bourbon Change Log Swapped unsweetened applesauce for oil Swapped extra bourbon for water Swapped dark brown sugar for light Increased cinnamon and ginger slightly Chose 4 cardamon pods instead of measured amount Special Equipment 2 9" loaf pans Parchment Paper Pre-heat Oven Pre-heat over to 350°F Move rack to center position Ingredients 113 grams (1 stick) unsalted butter ¼ cup bourbon (plus extra; see notes below) 1 tablespoon vanilla 1 ¾ cups pumpkin purée (Roast Pumpkin) 4 eggs ½ cup unsweetened applesauce 256 grams all-purpose flour 120 grams whole wheat flour 350 grams dark brown sugar 1 ½ teaspoons baking soda 5 grams fine sea salt 10 grams ground cinnamon 2 grams ground ginger 4 cardamom pods; seeds ground Preparation Prep Pans Grease the insides of two 8-inch loaf pans with butter Line with parchment paper; butter the paper Dust with flour Brown Butter In a large skillet, melt butter over medium-high heat. Reduce heat to medium and cook until the frothy white milk solids sink to the bottom of the pan and turn a fragrant, nutty brown, 5 to 7 minutes. Brown butter can burn quickly, so watch it carefully. Brown butter is almost ready when the frantic sound of bubbling begins to die down. Wets In a glass liquid measuring cup, combine bourbon and vanilla. Add additional bourbon until you reach the 2/3 cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and applesauce. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine. Drys In another large bowl, whisk together: all-purpose flour whole wheat flour brown sugar baking soda salt cinnamon ginger cardamom Combine Pour liquid ingredients into dry ingredients and stir to combine. Bake Divide batter between the two greased loaf pans. Use a scale to ensure equal amounts are in both pans. Place them on a rimmed baking sheet and transfer to oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the center of the loaf comes out clean. Allow bread to cool completely before removing from pan.

Ingredient and Measurement Table Ingredient 8 Servings 16 Servings 24 Servings Fresh Eggs (separated) 4 8 12 Sugar (divided into 2 equal parts) ½ cup (¼ cup, ¼ cup) 1 cup (½ cup, ½ cup) 1 &frac12 cup (¾ cup, ¾ cup); Dark Rum ½ cup 1 cup 1 ½ cup Whole Milk 1 &frac12 cup 3 cups 4 ½ cups Whiskey (Bourbon or Canadian) 1 &frac12 cup 3 cups 4 ½ cups Heavy Cream (divided into 2 equal parts) 1 cup (½ cup, ½ cup) 2 cups (1 cup, 1 cup) 3 cups (1 ½ cup, 1 ½ cup) Ground Nutmeg Enough to sprinkle on servings. Preparation Separate eggs into yolks and whites in separate bowls. Beat egg-yolks with 1/2 of sugar, set aside. Beat egg-whites until stiff, then mix in other 1/2 of sugar. Pour the yolks into the whites and mix together slowly. Stir in white rum slowly. I’ve tried dark rum and it works. Stir in milk slowly. Stir in whiskey slowly. Stir in 1/2 of cream slowly. Whip rest (1/2) of cream and fold in carefully. Presentation Serve at room temperature. Ladling eggnog into cups. Sprinkle nutmeg on top.