It’s Better With Butter and Bourbon.

Desserts / October 3, 2018
The saying goes, “good to the last drop.” Nothing could be truer. Especially when it comes to — drum roll — Bourbon! Hiccup.

It’s unfortunate that when most of us hear the word bourbon we think of bar fights, predatory motorcycle gangs, and the 12 Step Program™. I submit to you with fervor, that bourbon’s hidden gifts are much deeper than that. Especially if you’re looking for an addition of richness and exquisite flavor.

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Not unlike the descriptions we study when it comes to wine, bourbon is also crafted with care and time to create a flavor profile and mouth feel that sets it at the forefront of cooking. Deep sweetness and heat, a caramel undertone that is aligned with soft leather, and old, moss, this is my kind of liquid and right there you KNOW I’m going to jump all over it. IT IS so versatile. And sexy. And alluring in every way.

Then there’s butter.

​Um, that might be the MOST alluring word of all. And this blog post is all about what happens when they are put together. Like the marriage of Romeo and Juliet it’s a little bit forbidden and a lot passionate.

I offer here three little recipes that will make you a star and all include a little of the golden good stuff. My Bourbon Caramel Sauce for scones, a rich and easy Butter Bourbon Cream Sauce for steak, and then my Butter Bourbon Cinnamon Pull-Apart Breads with Orange Glaze.

Hey, don’t faint yet! The fun is just beginning… (And remember, y’all. When you cook it the alcohol burns off. YESSSS.)

 

Pecan Scones with Bourbon Caramel Sauce

Makes 12


Ingredients:

2 C all-purpose flour
1 heaping T baking powder
1 cube/8 T unsalted butter
½ C sugar
1 ½ C heavy cream
2 t vanilla
½ t kosher salt
1 C pecans, rough chopped
Top with Bourbon Caramel Sauce*


Direction:

  • Chill butter well, cut into ½ inch chunks and put in freezer. In another bowl, toss the chopped pecans with about 2 T flour.
  • In a large glass bowl add the flour, sugar, baking powder, and salt. Using your hands, massage the butter into the flour mixture until the size of large lima beans. Add 1 C of the cream and the vanilla and the pecans. With a large wooden spoon, begin to blend using large sweeping motions. Add the other ½ C to bring it all together. Dough should be moist but hold together as a dough. Empty out onto a floured surface, form into a disc with your hands, and then using a rolling pin flatten into a 9-10” circle. Cut into 12 portions. Place on a buttered baking sheet and cook at 375 degrees for about 15 minutes, or until golden brown. Remove and let sit for at least 5 minutes. Cover with sauce.
  • *Caramel Sauce Inspired by The Pioneer Woman:
  • 1 C Brown Sugar, 1/2 stick butter (4 T), 1/2 cup heavy cream, 1 T vanilla, ¼ t salt, 2 T good bourbon. In a saucepan add all the ingredients except the bourbon. Bring to a slow boil, lower heat just to keep it bubbling. Cook, stirring almost constantly for about 3-4 minutes until it thickens. Take off the heat and let it sit for about a minute and then add the bourbon. Stir in well, return to heat, let bubble for about another minute. Remove and cool. Or serve warm.

Herb Rubbed Filet & Butter Bourbon Cream Sauce With Maple Bacon Roasted Brussel Sprouts And Broth Braised Red Quinoa

Serves 4


Ingredients:

4 6 oz tenderloin filets rubbed with spices grilled to medium rare
(Spice Rub — see list at bottom)
¾ C good bourbon
2 T salted butter
2 T heavy cream
2 T beef broth
Salt and pepper
3 C Brussel sprouts, stem cut off and quartered
1 large Granny Smith apple slices
¼ C thick sliced red onion
5 slices crisp cooked thick bacon
¼ C real maple syrup
3 T light oil
Salt and pepper
Cook ½ C red quinoa with 1 C beef broth according to package directions. Add salt and pepper if needed.


Method:

  • SAUCE – Heat in small pan to boiling and reduce the bourbon to half. Let cool slightly. Add the butter to melt. Add salt and pepper to taste. Add the broth. Add the cream. Serve over filets.
  • BRUSSEL SPROUTS – Toss the sprouts, the apple, and the onion, with 2 T of the oil, half the maple syrup, and salt and pepper to taste. Roast at 375 for 30 minutes. Remove to bowl, toss with a little more oil, add the crumbled bacon, and the rest of the maple syrup. Serve warm.
  • RUB: ¼ t each of paprika, oregano, coriander powder, cumin, pepper. ½ t kosher salt and good dried oregano. 3 t oil. 3 small cloves of garlic chopped. Rub over filets and grill to medium rare.

Bourbon Butter Cinnamon Pull Apart Breads With Orange Glaze

Ingredients:

2 8 oz containers of regular store-bought croissant rolls
6 T salted butter
½ C golden raisins
2 T bourbon
¼ C + 2 T sugar
1 t good cinnamon
Pinch of salt
Juice of one orange
Zest of one orange
1 t vanilla extract
2-3 C powdered sugar, depending upon how much juice you have, to make it the consistency you want.
Chopped toasted pecans or toasted slivered almonds to garnish


Method:

  • Open the croissant containers and without unrolling, cut the roll into ½ inch slices and then cut each slice into 4 pieces. Place cut up dough pieces in a bowl. In another bowl combine the butter, cinnamon, raisins, bourbon, sugar, and a pinch of salt. Melt in microwave, (don’t let it get to hot and bubble. Just get melted), then combine well with whisk. Pour over the dough knobs and gently toss with large spatula so you don’t smash the dough too much. Divide them evenly into 12 regular sized muffin tins moving things around in each tin to try and get an even distribution of raisins, etc. (No need to grease muffin cups.)
  • Cook in a preheated 375 degree F oven for about 13-15 minutes until golden brown. I did mine on the convection setting for 15 minutes. Let cool for about 5 minutes and remove to a rack. Let cool for another 15 minutes. Arrange on a platter, and drizzle orange glaze over the top. Garnish with nuts!


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