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.
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.)
RECIPE: Pecan Scones with Bourbon Caramel Sauce
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*
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.
©Photo Camine Pappas, All Rights Reserved. 2017
RECIPE: Herb Rubbed Filet with Butter Bourbon Sauce
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.