Honey-Bourbon Toddy

honey-bourbon-toddy
Recipe and photo credit: https://www.bonappetit.com/recipe/honey-bourbon-toddy

INGREDIENTS

  • 2 tablespoons honey
  • 1 cup hot water
  • 6 tablespoons bourbon or Apple Bourbon (see below for recipe)
  • 2 3×1/2′ strips lemon peel
  • 2 cinnamon sticks

RECIPE PREPARATION

  • Stir honey and water in a 2-cup measuring cup until honey dissolves. Add bourbon (or better yet, Apple Bourbon, in which case you’ll use 1 Tbsp. honey). Divide between 2 Toddy glasses. Twist a strip of lemon peel over each drink, then add to glass. Stir each with a cinnamon stick and serve.

  • To make Apple Bourbon, combine a 750-ml bottle of bourbon, 4 cored, sliced Fuji apples, and 4 cinnamon sticks in a pitcher. Cover; chill for 3 days. Strain and sip of use in recipe above.

Chocolate Pecan Pie with Bourbon

Recipe and photo by: http://www.foodandwine.com/recipes/chocolate-pecan-pie-bourbon

Chocolate Pecan Pie August 20

Ingredients

CRUST

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 stick (4 ounces) cold unsalted butter, cut into pieces
  • 1/4 cup ice water

FILLING

  • 2 cups (about 7 ounces) pecans
  • 3 large eggs
  • 3/4 cup dark brown sugar
  • 2/3 cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons bourbon
  • 1/2 teaspoon salt
  • 3/4 cup semisweet or bittersweet chocolate chips

How to Make It

Step 1

In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.

Step 2  

On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.

Step 3    

Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.

Step 4   

Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.

Make Ahead

The pie can be stored at room temperature for up to 1 day. Rewarm at 325° for 15 minutes.

Maple Spice Ice Cream by Bobby Flay

maple spice ice cream.jpg

Ingredients

  • 1/2 vanilla bean
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1/2 cup maple sugar
  • 15 whole allspice berries
  • 6 whole cloves
  • 4 cinnamon sticks
  • Small piece nutmeg
  • 1 cup pure maple syrup, grade B
  • 7 large egg yolks
  • Pinch fine sea salt
  • 2 tablespoons bourbon or dark rum (Recommended: Myers’s)
  • 1 teaspoon maple extract
  • 2 cups Walnut Brittle, chopped, recipe follows

Walnut Brittle:

  • 2 cups sugar
  • 1/2 cup water
  • Cooking spray
  • 1 cup walnuts, toasted and coarsely chopped

Directions

Split the half vanilla bean lengthwise and scrape out the seeds. Put the seeds, pod halves, milk, cream, spices and brown sugar in a heavy-bottomed, medium saucepan. Scald the mixture over low heat. Remove from heat, and let the mixture steep for 1 hour. While the mixture is steeping, reduce the maple syrup by 1/3 over medium-low heat.

Combine the egg yolks and salt in a large bowl and whisk just to blend. Bring cream mixture back to a simmer. Dissolve the reduced syrup into the hot milk mixture.

While gently whisking the yolks, drizzle in the hot cream/syrup mixture so the yolks are gradually warmed. Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon. Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil.

Strain the custard through a fine sieve. Press out all the liquid in the vanilla bean and discard bean. Stir in the bourbon and maple extract. Place the bowl with the custard into a large bowl of ice. Let it cool, stirring occasionally.

Transfer mixture to an ice cream machine and freeze according to the manufacturer’s instructions. Put the finished ice cream in a storage container and freeze until firm.

Once frozen, mix in walnut brittle and serve.

Walnut Brittle:

Combine the sugar and water in a medium saucepan over high heat and cook until it reaches a deep amber color. Meanwhile cover a baking sheet with cooking spray. Remove from heat, stir in the walnuts and pour onto sprayed baking sheet. Let sit until hard and crack into desired pieces.