Posts filed under ‘Bourbon’
Before I get to the recipe, I am aggravated today by a fellow blogger who has seen fit to take others photos (not mine as far as I can tell), put HER watermark on them, and claim them as her own. It’s people like her that give ALL bloggers a bad name ~ especially those who use lots of pictures. I wrote a comment on her latest post where she calls what she is doing “recipe sharing” and since it won’t get approved, I’ll post it here, on my FB page and my personal FB page:
“Photos are the intellectual property of the photo taker. You have used other people’s photos from food.com and claimed them as your own ~ even so far as putting your watermark on them. You CANNOT do that. Every blogger knows this. A recipe cannot be copyrighted BUT any verbiage that is unique to the recipe CAN be. Again, every blogger knows this. Really, you might want to read up on copyrights in regards to photos and recipes. Screen shots have been taken and will be passed on to the proper people. I will be copying and pasting this to my blog and FB page since I doubt this will see the light of day on your blog.”
This annoys me to no end. I have no problem sharing my pictures with anyone that asks. They aren’t that great but I did take the time to make the recipe and photograph it. I’m really beginning to wonder if this certain blogger is making any of these recipes or just passing them off as if she did. I wouldn’t trust anything she puts on there. I won’t give her any publicity by naming her but I’ll be happy to pass along her blog addy if you want to check to make sure she is not stealing anything that you have posted. Email me at a_recipe_a_day at yahoo dot com.
On to the recipe ~ I found this recipe on Pinterest ~ which if you haven’t been there, you should. You will need an invite so just email me at the above address and I’ll send an invite (I’ll need your email address). I am hopelessly addicted to it. The original recipe came from The Pastry Queen and it was posted by Smells Like Home.
This is the best dessert I have made in YEARS!! I did not use a tart crust but you could certainly use your favorite. I used a Pillsbury ready made crust and just cut it up to fit my rectangle tart pan. Next time, I would leave off the streusel. It doesn’t add anything and really doesn’t look very appetizing.
Bourbon Pumpkin Tart
1 (15 oz) can pure pumpkin
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 tbsp flour
1/2 cup heavy whipping cream
1/4 cup bourbon
3/4 cup flour
1/3 cup sugar
1/3 cup firmly packed brown sugar
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup chilled butter
Preheat oven to 350º. Line your tart pan with the dough. Place tart pan on a cookie sheet for ease in getting into and out of the oven.
Pour pumpkin into large bowl and whisk in the eggs, one at a time, until it is well mixed. Add sugars, salt, cinnamon, ginger, cloves and flour and whisk for about 30 seconds. Whisk in the heavy cream and bourbon. The filling may seem a bit runny but it’s fine.
To make the streusel put all ingredients EXCEPT the butter into a food processor bowl. Cut up the butter into small cubes and add to the flour mixture in the bowl. Pulse until the mixture looks crumbly.
Pour the pumpkin mixture into the prepared tart crust. Spoon the topping evenly over the pumpkin mixture.
Bake for 45 to 50 minutes until the filling is set.
Let cool at least one hour before serving.
Serve warm or at room temperature. It also tastes good cold. Store leftovers in the refrigerator.
Makes 6-8 servings.
I am a huge Pinterest addict and I found this recipe there. It is wonderful and meets my criteria of being easy to make. These are going to be on my Thanksgiving table instead of my usual sweet potato casserole. They are even good as leftovers warmed up.
This is a Martha Stewart which I typically don’t like but I knew when I read it, that it would be great.
Bourbon Sweet Potatoes
3 1/2 lbs sweet potatoes, cut into wedges
1/2 cup packed brown sugar (light or dark, whichever you have)
2 tbsps bourbon
salt and pepper
3 tbsps butter, room temperature
Preheat oven to 350º.
Place potato wedges in a 9×13 pan and add the brown sugar and bourbon and toss to combine. Season with salt and pepper.
Bake until potatoes are glazed and tender, about 1 to 1 1/2 hours, tossing them every 30 minutes.
Stir in butter before serving.
Makes about 6-8 servings.
We always have ham for Easter and I always wonder if it’s the baked ham we love or the ham salad sandwiches the day after (that recipe is included), LOL!
Here a few that I’ve made and loved.
I don’t know what recipe I’m going to be using but I think I’ll be trying a new one! What about you?
We made it back in one piece! We had a great vacation ~ it was great seeing our son and our daughter ran her first half marathon and did a great job! We are glad to be home and trying to get back in our routines. The biggest lesson we learned is that Mr. Meat Eater and I are too old to make a 12 hour drive in one day anymore I will probably not be posting every day this week but will be soon.
I love bourbon chicken but for some reason haven’t made it in a long time. I saw a recipe recently calling itself Bourbon Chicken but it doesn’t even have bourbon in it. I would have thought that was a prerequisite.
This recipe is very easy but does need time to marinate. Make sure you use the chicken thighs as I think they taste best in this recipe. as the white meat would dry out too much. I have made this using Splenda brown sugar instead of regular and I have made about half the marinade but if you do make half the marinade, make sure to use the full 2 tbsps. of bourbon. I usually serve with rice and stir fry vegetables.
Oven Baked Bourbon Chicken
3 lbs boneless skinless chicken thighs, trimmed of fat and cut into bite-size pieces
1 cup soy sauce
1/2 lb dark brown sugar
1 teaspoon garlic powder
2 tablespoons bourbon
Make marinade and add chicken. Pour into a large ziplock bag, and refrigerate several hours or overnight, turning occasionally.
Pour contents into a baking dish, cover, and bake at 350º for 45 to 60 minutes.
Serve over rice if desired.
Makes 4-6 servings.
We had a REALLY bourbon-y Fourth of July this year and this recipe was the star of the show! The steaks turned out so good ~ we are really looking forward to having them again. The marinade is on the sweet side but not overly so.
Bourbon Marinated Rib Eyes
1 cup water
2/3 cup bourbon
1/2 cup soy sauce
1/4 cup packed brown sugar
3 tbsps Worcestershire sauce
2 tbsps fresh lemon juice
4 rib eye steaks, bone-in or boneless just use your favorite
Put all ingredients except the steaks in a ziplock bag and smoosh is all around until it is mixed. Place the steaks in the bag and smoosh around making sure all the meat gets marinated. Put the bag in the refirgerator and marinate at least 8 hours or overnight.
Preheat grill to medium high heat. Remove the steaks from the bag and throw away the marinade and bag.
Grill the steaks until they reach your desired degree of doneness.
Makes 4 servings.
I’ve been wanting to try these beans for a couple of years and finally got around to it on the Fourth. They are yummy and bourbony which I love. The only thing I would do different next time is to drain the can of beans because I don’t like my beans quite so saucy. If you like them saucy, don’t drain.
Bourbon Baked Beans
6 slices bacon
1 large onion, chopped
1 green pepper, chopped
2 (16 oz) cans pork and beans (I used Bush’s Vegetarian Beans)
1/4 cup packed brown sugar
1 tsp Worcestershire sauce
1 tsp dry mustard
1 cup ketchup
1 tbsp molasses
1/4 cup bourbon
Preheat oven to 350º.
Cook bacon in a skillet until done but not yet crisp. Remove from pan, drain, chop, and set aside.
Drain all but 2 tbsps bacon grease from the pan and add the onion and green pepper and saute until soft.
Combine all the ingredients, except bacon, in a 1-quart casserole dish. Top with the bacon.
Bake for 40-45 minutes.
Makes 8 servings.
I mishmashed two recipes together for our dessert on the Fourth of July. I’ve made the pineapple before and when I saw Paula Deen grill pound cake the light bulb went off in my head. The cake and the pineapple are fabulous together. They are also super easy to do and will definitely impress.
I love cooking with bourbon and marinating the pineapple in a simple syrup/bourbon mixture really makes the pineapple taste outstanding. To make sure you buy a ripe pineapple, simply smell the bottom of it. If it smells nice and pineapply, it’s ripe. The pineapple needs to marinate in the fridge for several hours. I make it in the morning and put together dessert at dinnertime.
As for the pound cake, I saw Paula Deen grill it but I couldn’t remember how she did it exactly so I just sort of played it by ear and it worked great.
Grilled Pound Cake and Tipsy Pineapple
1 frozen Sara Lee pound cake, thawed
Slice pound cake into 1/2 inch or so slices. Brush each side with softened butter and sprinkle with brown sugar. Grill each side for about 2 minutes or until it is browned and toasty.
1/2 cup sugar
1/2 cup water
1/2 cup bourbon
2 fresh pineapples, cut into cubes
Bring the water and sugar to a boil and let it simmer for 5 minutes. Remove from heat and add the bourbon. Pour mixture over the pineapple and let it marinate in the refrigerator for several hours.
Assembling the shortcakes:
After grilling the pound cake, place a slice on a dessert plate, spoon some pineapple over the pound cake, top with whipped cream and a few blueberries or whatever berry you like.
As if there was ever any doubt ~ I LOVE bourbon. I can’t stand to drink it but I do love to cook with it. I have recipes for bourbon everything, LOL!
I have made this ham several times and I made it again for Christmas Eve. It gives the ham a really nice flavor. The recipe makes a ton so you can easily cut it in half and still have plenty to baste with.
1 cup honey
1/2 cup molasses
1 1/4 cups bourbon
1 1/2 cups orange juice
2 tablespoons Dijon mustard
6-8 lbs ham, fully cooked
In a microwave safe bowl, microwave honey and molasses at HIGH for 1 minute. Whisk in bourbon, orange juice, and mustard.
Remove any skin and excess fat from the ham and place in a roasting pan. Pour glaze over the ham.
Bake at 325º for 1 1/2 hours or until a meat thermometer inserted in the thickest part of the ham registers 140º. Baste with glaze in pan every 15 minutes.
Makes 12-14 servings