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TIP OF THE DAY: Add Bourbon To Dessert

You can simplify this fancy Cherries &
Bourbon dessert and still enjoy the delicious combination of flavors. Photo courtesy Trace
Restaurant | Austin.

 

Adding spirits to baked goods—Bourbon, Grand Marnier, liqueur, rum—adds a subtle nuance. We serve spiked desserts with a shot or liqueur glass of the featured spirit. It‘s a lovely end to an evening. And it can be as simple as drizzling the spirit over a scoop of vanilla ice cream.

September is Bourbon Heritage Month. Bourbon and cherries are a wonderful pairing, as demonstrated by this recipe from Janina O’Leary, executive pastry chef at Trace restaurant in the W Hotel in Austin, Texas.

Cherries and Bourbon features an airy cupcake dipped in tres leches milk and fried. Alternatively, you can bake the cake in a pan and serve it as squares.
The cake is then topped with cherry sorbet and Bourbon ice cream swirl with meringue and cherry pie filling.

If this sounds like a lot of work (it is!), try the simplified version. Don’t fry the cake. Don’t swirl the sorbet and ice cream together, but serve two separate, small scoops. Don’t have time to make the cherry sorbet? Just make the vanilla-Bourbon ice cream. Don’t have time to make the ice cream? Buy a pint of vanilla, soften it and stir in the Bourbon.

 

CHERRIES & BOURBON DESSERT RECIPE

Cupcake Ingredients

  • 1-1/4 cup white sugar
  • 1/2 cup butter (2 sticks), room temperature
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1-3/4 teaspoons baking powder
  • 1/2 cup milk
  •  
    Preparation

    1. Preheat oven to 350°F (175°C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.

    2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

    3. Bake for 30 to 40 minutes in the preheated oven; for cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

    4. Fry at in shortening oil at 350°F. Serve warm

     

    CHERRY SORBET RECIPE

    Ingredients

  • 4 cups pitted sour or sweet cherries, fresh or frozen
  • 1 cup water
  • 2 tablespoons confectioners’ sugar or superfine sugar
  • 1 tablespoon lemon juice
  • For garnish: cherry pie filling (go for a natural brand or make our easy recipe below)
  •  
    Preparation

    Mix all ingredients, strain and process in an ice cream machine.

     
    MAKE YOUR OWN CHERRY PIE FILLING

    You can substitute any fruit for the cherries. Whatever the fruit, this will be far better than most canned products.

    Ingredients

  • 2 tablespoons all purpose flour
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1 cup water
  • 1-1/2 cups cherries + 1 cup, fresh or frozen
  •  

    No time to make your own vanilla Bourbon ice cream? Buy vanilla ice cream, soften and stir in the Bourbon. Photo by FunkyBG | Dreamstime.

     

    Preparation

    1. COMBINE. Add the ingredients to a medium sauce pan; stir to combine.

    2. HEAT. Cook over a medium-low heat for 10 minutes, stirring occasionally. Raise heat and bring to a gentle boil; cook until desired consistency.

    3. ADD. Stir in the final cup of cherries. Remove from heat and set aside until ready to serve.
     

    BOURBON ICE CREAM RECIPE

    Ingredients

  • 1-1/3 cups milk
  • 2 cups heavy cream
  • 1/4 cup brown sugar
  • 6 egg yolks
  • 1/2 teaspoon sea salt
  • 2 tablespoons vanilla extract
  • 1/2 cup Bourbon
  •  
    Preparation

    1. COMBINE. Combine the cream, milk, sugar, and salt in a large saucepan and cook, stirring frequently, over medium heat.

    2. WHISK. Put the egg yolks in bowl and whisk lightly.

    3. COMBINE. When the cream mixture is starting to steam and tiny bubbles have formed along the edge of the pot, whisk a cup or so, ¼ cup at a time into the yolks, to temper the eggs.

    4. WHISK. Once the eggs are tempered, whisk them into the cream mixture. Stirring constantly, cook over low heat or until the cream mixture has thickened enough to coat the back of a wooden spoon.

    5. ADD. Turn off heat and stir in the bourbon and vanilla extract. Process according to your ice-cream maker’s instructions

     
    ASSEMBLE

    1. Place cake in center of plate or bowl. Surround with spoonfuls of cherry pie topping.

    2. Top cake with cherry sorbet and vanilla ice cream.

    3. Garnish with bourbon whipped cream or cherry whipped cream. Chef O’Leary has also garnished with cherry powder and edible flowers.
     
    MORE RECIPES WITH BOURBON

  • Bourbon Pecan Pumpkin Pie
  • Spiced Bourbon Pecans
  • Bourbon Cherry Butter With Orange—delicious with ham, pork, poultry and veggies: acorn squash, beets, carrots and sweet potatoes
  • Bourbon Roasted Oysters
  • Classic Bourbon Cocktails
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