Tag Archives: bourbon

what are you bananas!!

With a few bananas remaining from the cake I made this past weekend, I decided rather than tossing then out they’d do better mashed up into a wonderful banana bread! This wasn’t just any banana bread, but rather a boozy banana bread…
I soaked sweet little golden raisins in some delicious bourbon. Once plumped up and juicy, they went into my batter that was full of the mashed bananas, chopped pecans, vanilla, two eggs, one cup of flour, two teaspoons of baking powder, a half teaspoon of baking soda and salt, one stick of melted butter and sugar.
Once everything was combined, it was into a loaf pan and then off for a nap for fifty minutes on 325. After a quick test for complete doneness, I had to taste! There was very little willpower, but tasting this freshly baked beauty was a necessity. Served up with some vanilla-infused mascarpone made this luxurious delight even more spectacular!
The boozy raisins offered a wonderful addition to the sweetness of the bananas. This definitely will be on my breakfast menu tomorrow!

at a low simmer…
-R

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taking a ‘dip’ in pure deliciousness!

After realizing that I had a few eggs that would be passing their peak, I decided to make a vanilla bean dipping sauce and a batch of insatiable fried dough!
The dipping sauce was simple, one cup of cream and one of milk [brought to a simmer], into the simmering liquid went a vanilla bean that I split and scraped…
In a separate bowl went four egg yolks and one-fourth cups of sugar. This was whisked until a pale yellow color. The simmering liquid mixture was then slowly added into the egg mixture while constantly whisking.
Once the mixture was incorporated, it was back onto the heat and constantly stirred until slightly thickened. Off the heat a half teaspoon of bourbon was whisked in…
The mixture was set aside to cool until it met its fluffy and golden counterparts…
Dip… bite… dip… bite… this could have went on forever!

at a low simmer…
-R

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lethal libations…

For an ending to a great Monday, I decided to have a nice [and strong] cocktail…
Since I wasn’t in Manhattan tonight, the best thing to do was to bring Manhattan to me… well in the form of a lethal, vintage libation!
Good bourbon, sweet vermouth and a dash of bitters is shaken till chilled, and then a cherry is tossed in to finish off this smooth drink…
Maybe a nightly cocktail is necessary going forward!

at a low simmer…
-R

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going vintage for the weekend…

To start off the weekend right, I decided to sit back and relax with a nice vintage cocktail, an old fashioned… silky, almost smokey bourbon created the perfect backdrop to this classic concoction! An orange slice was muddled with a small touch of agave nectar, bitters, cherry juice and a rotund little cherry. Gently stirred with a good bourbon topped off with a stemmed cherry and we were in business….

at a low simmer…
-R

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gettin’ my grill-on!!

So today I decided early on in the spirit of summer officially starting tomorrow [just couldn’t wait till tomorrow], I was going to make barbecued chicken with homemade potato salad…
I marinated the chicken [which I had the butcher de-bone but leave the skin on], in a bourbon barbecue sauce for a good long time… The sauce was a touch smokey with a wonderful rich sweetness. Onto the grill till cooked and then set to rest and recoup their juices… It would soon be time to plate and dig in, but this barbecue chicken dinner wouldn’t be complete without my homemade potato salad.
For the potato salad it’s super simple… diced potatoes, shredded carrots, chopped celery and onion, good mayo, salt and pepper [and perhaps something special to add a little extra kick]. I made this salad early on in the day to let the flavors all marry together.
Wow what a meal… succulent barbecued chicken that had the perfect spices and flavors paired with a creamy delightful potato salad [as well as a fantastic white wine]…

at a low simmer…
-R

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whoops forgot the cornbread…

So tonight was a Southern themed meal! On the menu… baby back ribs with a side of homemade slaw.
The ribs were glazed in a smokey bourbon sauce. Slow cooked on the grill [wrapped gently in foil and turning once] till cooked through and tender. These meaty little guys were fall of the bone good!
The side was full of vibrancy and zip! Shredded savoy cabbage amd carrots, mayo, champagne vinegar, salt, crushed red pepper and for a special something… dried cranberries. Creamy, tangy and full of flavor!
This dish may make an appearance again quite soon for a weekend meal…

at a low simmer…
-R

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