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Influenza Sorbet

By on January 23, 2013 in Bourbon Banter, Bourbon Food

Influenza Sorbet

 

Can a sorbet infused with Bourbon really cure the flu?

What if it costs as much as $12?

Still not buying it?

It may not cure the flu, but a lot of folks think that Influenza Sorbet from Jeni’s Splendid Ice Creams does a fantastic job of treating the flu’s symptoms. Inspired by Jeni’s grandmother’s homemade cough remedy, it’s made from a combination of honey, ginger, orange juice, lemon juice, cayenne pepper and Maker’s Mark bourbon. Not sure if it helps with the flu but it does sound tasty. (BTW, the Bourbon in the mix is in trace amounts so apparently this sorbet is even kid friendly.)

It sounds like a Hot Toddy in ice cream form which is fine idea if you ask me. The price is a bit steep as well but if you find yourself with the flu this season I imagine you’d pay just about anything that helped make you feel better.

I’d love to hear about other bourbon-infused remedies people use for dealing with colds and the flu. Take a moment and share them in the comments section below.

Looking forward to gaining some home remedy knowledge from my fellow Bourbon lovers.

 

 

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Bourbon Marshmallow & Bacon S’mores

By on November 13, 2012 in Bourbon Food

Bourbon Marshmallow & Bacon Smores

Bourbon Marshmallow Bacon S’more.

The name pretty much says it all, don’t you think?

I came across this recipe last night on how sweet it is and immediately tweeted it out to the bourbon loving masses. After dreaming about it last night I realized I need to share it on the blog as well to make sure as many people as possible were exposed to it’s sweet, smoky, sticky goodness.

I’m going to look into making some of these for myself soon but I hope that if you beat me to it you come back and let us know how it went in the comments.

Click here to read the original recipe blog post and get the details on how to treat yourself this weekend with these adult s’mores. 

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Apple Bourbon Tart Recipe

By on October 23, 2012 in Bourbon Food

I’m pleased that the Redhead has agreed to share with everyone another one of her bourbon creation recipes. If you like the recipe please let her know in the comments. If we can get enough feedback I’m sure that we can convince her to provide us with more bourbon inspired recipes.

My husband has asked me once again to provide a recipe.  In the last 24 hours we have consumed not one, but two, apple tarts.   The first tart consisted of a crust made with baking soda and apples soaked in armagnac, a French brandy that has a distinct prune flavor.  My husband was relegated one piece, the neighbors received another in exchange for an emergency glass of wine, and the rest, well, I ate.  Happily.   He declared that ice cream would really round out the flavor profile, and since I ate the whole thing, I felt obliged to make another.  Tart number two was made with a baking powder crust and apples soaked in  Old Weller Antique bourbon.   He declared it a raging success, and topped it off with two scoops of vanilla ice cream drizzled with Buffalo Trace bourbon cream liquor.   And then, did it all over again an hour later.  Enough said.

Apple Bourbon Tart Ingredients
  • 3/4 pound tart apples, peeled, cored and sliced thin
  • 2 tablespoons Minute tapioca (ground to powder is ideal, but not essential)
  • 2 tablespoons bourbon, player’s choice
  • 1 3/4 cups sugar, divided
  • 1/4 pound (1 stick) unsalted butter or margarine, at room temperature
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder OR baking soda

 Apple Bourbon Tart Recipe Apple Bourbon Tart Recipe

Directions

Preheat the oven to 350 degrees.

Butter and flour a 9-inch springform pan and place it on a sheet pan.

Place the apples, tapioca, bourbon, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes.

In a large bowl, cream the butter and remaining 1 cup of sugar until light and fluffy. 

In a small bowl, combine the flour, cinnamon, salt, and baking powder (or baking soda.)   

Add the dry ingredients to the butter mixture and mix until it forms small, dry crumbs.

Add 1 tablespoon of cold water and continue to mix until the mixture forms large, moist crumbs.**

Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan.

With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides.

Spread the apples evenly on the crust. Sprinkle the remaining crumb mixture evenly on top.

Bake for around 45 minutes-1 hour; until the fruit is bubbling and the crust is golden.

Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temp.

**I find that using your hand to combine the flour with the sugar works more quickly than any other method.  The point is not to over work the flour;  thus avoiding a tough crust.  

 Apple Bourbon Tart RecipeApple Bourbon Tart Recipe

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Bacon Wrapped Pork Tenderloin With Bourbon Glaze

By on July 30, 2012 in Bourbon Food

It’s a big day over at Bourbon & Banter. I’m excited and proud to share with you all a guest blog post by my wife…the Redhead. As I’ve said before I’m a truly blessed to be married to such an amazing woman and while she still won’t drink bourbon straight I have convinced her to incorporate bourbon into her already stellar cooking. Hopefully this will be the first post of many to come on the topic of cooking and baking with bourbon. If you enjoy the post please drop a note in the comments and let her know. The more we encourage her the better I eat and the more recipes I get to share with everyone. Bacon Wrapped Pork Tenderloin With Bourbon Glaze

My husband just doesn’t understand why I hate bourbon.  He keeps telling me it is an acquired taste.  This make a certain amount of sense to me since I spent my entire life before children hating coffee and after children walking around with a coffee cup practically attached to my hand.   Despite my, well, let’s face it, mediocre attempts to drink the stuff of his dreams, I just can’t do it.  Not to be discouraged, he began a full-scale attempt for me to cook with the stuff. 

I have been gracefully dogging efforts like a seasoned wife for months now, but the other day 108 degree weather and a parcel of workmen created a perfect storm and I caved.  What was dinner became bacon-wrapped pork tenderloin medallions with bourbon glaze.   Now my husband, with an appreciation for each bourbon’s unique flavor profile, immediately wanted to know why I chose Knob Creek 9 year for the glaze.   The short and the short of it is that I opened a few bottles and smelled them.  I chose the one that smelled the best. Not too scientific, but I sure wasn’t going to drink the stuff.   I will confess that I liked the finished product.   The combination of the sweet glaze and the savory bacon is delicious.  

After several requests via Twitter for the recipe I’m happy to share with you the steps that went into making this fantastic bourbon inspired dish.

Bourbon Glaze

½ cup honey
¼ cup light brown sugar
3 TBS bourbon
1 TBS Djion mustard
¼ cup orange juice—use fresh (I used a tangerine) 

Combine all the ingredients and bring to a boil and simmer for 5-7 minutes. Set aside.

Bacon Wrapped Pork Tenderloin With Bourbon Glaze         Bacon Wrapped Pork Tenderloin With Bourbon Glaze

Pork Tenderloin

Heat oven to 350* 

1. Salt the pork and let it sit. Yes, don’t be afraid to let that meat come to room temperature. 15 minutes or so. It will actually take less time to cook the pork and allows the pork to absorb the salt.

2. Slice pork into 1.5 inch medallions and wrap with a piece of bacon. Secure with a toothpick.

3. Heat 2 TBS of olive oil in an ovenproof skillet. Brown the tenderloins on both sides.

4. Take pan off the heat and generously brush the pork with glaze.

5. Bake in the oven until done. (OK my husband says that is too vague, so I am going to guess 5-7 minutes)

6. Give a final glaze after you remove the pork from the oven.

7. Serve them with your favorite sides. We enjoyed some country green beans and cornbread with the pork tenderloins. Delicious.

 

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