The addition of bourbon to a dessert dish can transform it from an innocent confection to an intriguing after-dinner conversation piece. Bourbon has a particularly significant presence during the holidays in its region of origin, the American South. The caramelized burn that characterizes bourbon's distinct flavor comes from the charred oak barrels where it ages for at least two years. The storage technique began in the 18th century because it destroyed potentially harmful bacteria, but it eventually became known for creating bourbon's hallmark flavor that sets it apart from the other four whiskey types. In confections, the flavor adds spicy character to otherwise ordinary dishes, such as pie, chocolates and whipped cream.
Step 1
Measure the following ingredients into a medium-size bowl to make a bourbon-flavored whipping cream: heavy cream, sour cream, brown sugar, a pinch of salt and 1 tbsp. of bourbon. Combine them with an electric mixer set on high until stiff peaks form. Cover the cream with plastic wrap and refrigerate for at least four hours. Fluff with the electric mixer on high for about two minutes before serving.
Step 2
Begin the process for making a bourbon pudding cake by preheating the oven to 325 degrees. Combine the sugar, butter, egg yolks and salt with an electric mixer on the highest setting. Add the flour, vanilla, milk and 2 tbsp. of bourbon. In a separate bowl, beat the egg whites until stiff peaks form and add them to the other ingredients. Pour the mixture into an 8-inch round cake pan coated with butter and place it in a roasting pan half filled with water on the center oven rack. Bake for approximately 30 minutes.
Step 3
Start making chocolate-covered bourbon pecan bars by preheating the oven to 350 degrees. Line a baking sheet with parchment paper, spread the pecans in a single layer and toast for approximately eight minutes until fragrant. Set the pecans aside. Place half of the chocolate in a bowl resting on the rim of a pan of simmering water, or in a double boiler, and melt. Remove the saucepan from the stove top and stir in the remaining chocolate. Add the pecans to the chocolate and stir. Heat the caramel, salt, cream and 2 tbsp. of bourbon in a 2-quart saucepan. Spread the chocolate-covered pecans on the parchment paper and drizzle caramel over the top, covering evenly. Cool at room temperature for at least an hour and cut the confection into small bars.
Tips and Warnings
- A serving of bourbon-laced pie will not make you tipsy, but note that as much as 51 percent of the alcohol survives the cooking process.
Things You'll Need
- Bourbon, Old Forester, Jim Beam or Old Crow
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup brown sugar
- Salt
- Medium-size mixing bowl
- Plastic wrap
- Electric mixer
- 1 1/2 tbsp. butter
- 1/3 cup sugar
- 2 egg yolks
- 1 1/2 tbsp. flour
- 2 tsp. vanilla
- 1 cup milk
- 3 egg whites
- Small mixing bowl
- 8-inch round cake pan
- Roasting pan
- 1 cup pecan halves
- Metal baking sheet
- Parchment paper
- 1/2 lb. chopped semisweet chocolate
- Double boiler or bowl set inside a 3-quart saucepan
- 1/2 cup caramel
- 2 tsp. heavy cream
- 1/8 tsp. salt
References
- "Food Lover's Companion"; Sharon Tyler Herbst and Ron Herbst; 2007
- Real Simple: Cookie Myths Debunked
- Jim Beam: Bourbon History
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