recipe for Eggnog Waffles with Cinnamon Whipped Cream
only requires one tablespoon of bourbon, which means
you can add a kick to your waffles without draining
the whole bottle.
Murphy loves bourbon so much that he has found ways to enjoy
the barrel-aged spirit at every meal.
breakfast, the Alabama-based travel writer and food critic
dapples his oatmeal with extract made by infusing bourbon
with vanilla beans. At lunch he spikes sandwiches with
apple-bourbon barbecue sauce, and at dinner he sips Sazeracs
and dines on steak topped with bacon, onion and bourbon
doesn’t stop there: "I just love cooking bourbon in a
dessert," he said in a recent phone interview.
book "Southern Living Bourbon & Bacon: The Ultimate
Guide to the South’s Favorite Food Groups" (Oxmoor
House 2014) contains a dozen recipes for decadent,
bourbon-infused desserts that are perfect for the cold
nights. Think bourbon-pecan pralines and pie, bourbon-cream
cheese brownies and bread pudding drizzled with buttery
adds complexity to sweets, Murphy says, and the alcohol
"puts a kick in your girdle."
is made by aging whiskey in new charred American white oak
barrels, which contribute to the spirit’s amber color and
smoky flavor. By law, bourbon must be made from at least 51
percent corn, and bottled between 80 and 160 proof (that’s
40 and 80 percent alcohol by volume).
BEGIN OPTIONAL TRIM)
is often associated with the American South and Kentucky,
but not all bourbon is made there. Dark Horse Distillery in
Lenexa, Kan., makes small batches of bourbon in a copper pot
still. Sip on the maple syrup-colored spirit, and you might
notice notes of vanilla, caramel and smoke.
Garcia, Dark Horse Distillery’s director of marketing,
says he has heard from customers who use the bourbon in
everything from glazes for pork, beef and chicken to savory
soups, stews and chili. "For desserts," Garcia
adds, "we’ve seen tarts, cakes, pies, brownies and
Horse Distillery’s bourbon has a sweet spiciness that adds
kick to a wide variety of kitchen creations. "Our
recipe is a combination of corn and rye," Garcia says,
"so you get the natural sweetness in the corn and a
robust spice from the rye."
bourbon has a unique flavor profile, and those flavors shine
through in a dessert. When it comes to selecting a spirit
for a recipe, Murphy recommends skipping the cheap stuff and
selecting an affordably priced bottle that you would enjoy
sipping. (Choosing a higher or lower proof bourbon, however,
does not affect the end result.)
uses Bulleit bourbon in his pecan tarts. In his book he
writes that Bulleit is an "amber beauty, with its notes
of spice, rye and cedar." The spirit’s woodsy
characteristic "pulls out the complex flavors of the
pecan," Murphy says. "So pecan pie tastes — this
isn’t a word — pecan-ier."
can echo and amplify nutty, caramel or vanilla flavors in a
dessert. But it can also contrast those flavors with
unexpected hints of leather, tobacco or smoke. Murphy’s
Bourbon and Coke Cake, for example, looks like a classic
chocolate Bundt cake. But the spirit in the batter and glaze
adds an intoxicating aroma and a jolt of vanilla-tinged fire
to every sweet bite.
is not a meek flavor," Murphy says. "It’s a bold
flavor that marches across your palate."
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bourbon desserts aren’t exclusive to the South.
District Pour House & Kitchen in Kansas City, executive
chef Johnny Magno makes pecan pie out of nuts left over from
the bar’s popular brown sugar- and pecan-infused bourbon.
baking them into pies, Magno flambés the pecans on the
stovetop to burn off excess alcohol, then roasts them in the
oven to enhance nuttiness and concentrate the residual
bourbon’s flavor. The chef also candies the bourbon-soaked
pecans and uses them as a garnish.
Maker’s Mark Bourbon House & Lounge in Kansas City,
executive chef Derek Kieffaber adds the restaurant’s
namesake drink to cobblers, crisps and caramel sauce.
says bourbon complements fruit that grows on trees,
particularly apples, pears and peaches. He likes to cook off
most of the alcohol, because its astringent flavor can
bourbon into a cake, tart or pie should safely burn off most
of the alcohol. Flambéing works too, but it can be
dangerous. "When cooking with alcohol, you need to be
mindful if you do anything around a flame," Kieffaber
says. Keep in mind that baking in an oven using a
bourbon-spiked marinade or syrup can also be flammable.
has another tip for anyone who wants to incorporate his
favorite drink into recipes. "Always taste a lot of
bourbon before you start dessert-making," he says.
"It’s the best way to make cooking a joy."
KNIGHT’S BOURBON PECAN PIE
Murphy says this is his favorite recipe from "Bourbon
& Bacon." "I just love what the bourbon does
for the pecans," he says.
6 to 8 servings
(9-inch) frozen unbaked deep-dish pie crust shell, thawed,
or 1 (9-inch) refrigerated pie crust, defrosted as directed
cup unsalted butter
dark corn syrup
cup granulated sugar
cup firmly packed dark brown sugar
teaspoon fresh lemon juice
teaspoon vanilla extract
finely chopped pecans
cup coarsely chopped pecans
oven to 425 degrees. If using a refrigerated pie crust,
place the crust in a pie pan, pressing it into the bottom
and sides. Press a fork’s tines into the rim of the crust
for a crimped appearance.
butter in small saucepan over low heat, swirling pan
occasionally, about 2 minutes. Butter should foam and bubble
and turn a light golden brown. Do not allow butter to burn.
Set aside to cool.
beat eggs at medium speed with an electric mixer until
blended. Gradually stir in syrup, sugars, lemon juice,
vanilla and salt; beat until smooth. Add bourbon, stirring
until blended. Fold in melted butter until combined. Stir in
filling into pie crust and arrange pecan halves on top. Bake
in a 425-degree oven for 10 minutes. Reduce oven temperature
to 325 degrees and continue baking for 40 to 45 minutes or
until set. Remove from oven, and cool on a wire rack.
serving, based on 6: 937 calories (55 percent from fat), 58
grams total fat (15 grams saturated), 147 milligrams
cholesterol, 99 grams carbohydrates, 9 grams protein, 656
milligrams sodium, 4 grams dietary fiber.
Southern Living Bourbon & Bacon: The Ultimate Guide to
the South’s Favorite Food Groups (Oxmoor House 2014)
AND COKE CAKE
vanilla notes in Dark Horse Distillery’s Reserve Bourbon
Whiskey complement the rich cocoa and tangy buttermilk in
this moist Bundt cake. Note: Most of the alcohol in the cake
will evaporate, but the glaze is pretty potent, so this
dessert is strictly for the 21-and-over set.
(15-cup) Bundt cake
cups unsalted butter, softened
teaspoons vanilla extract
cola soft drink
cup unsweetened cocoa powder
teaspoons baking soda
cup unsalted butter
tablespoons cola soft drink
tablespoons unsweetened cocoa
plus 2 tablespoons confectioners’ sugar
make the cake: Preheat oven to 350 degrees. Beat butter with
an electric mixer at medium speed until creamy. Gradually
add sugar; beat until blended. Add eggs and vanilla; beat at
low speed until blended.
small bowl, stir together cola, buttermilk and bourbon.
Combine flour, cocoa powder, baking soda and salt in another
bowl. Add flour mixture to butter mixture alternately with
cola mixture, beginning and ending with flour mixture. Beat
at low speed until just blended after each addition,
stopping to scrape bowl as needed. Pour batter into a
greased and floured 15-cup Bundt pan. Bake at 350 degrees
for 45 to 50 minutes or until a wooden pick inserted in the
center comes out clean. Cool in pan on a wire rack for 10
minutes, then carefully transfer the cake to a plate and
cool for 30 minutes.
make the glaze: While the cake cools, combine butter, cola
and cocoa in a 2-quart saucepan over medium-low heat,
stirring constantly, until butter melts. Remove from heat;
stir in bourbon. Beat in confectioners’ sugar with an
electric mixer at medium speed until smooth.
warm glaze over the cake.
serving, based on 10: 795 calories (40 percent from fat), 35
grams total fat (21 grams saturated), 151 milligrams
cholesterol, 110 grams carbohydrates, 8 grams protein, 667
milligrams sodium, 3 grams dietary fiber.
"Bourbon & Bacon" (Oxmoor House 2014)
TART WITH CIDER-BOURBON SAUCE
tart tastes and smells as good as it looks. Bake one and
your house will smell like spiked apple cider for hours.
(9-inch) refrigerated pie crust, defrosted as directed on
cup packed brown sugar
tablespoons finely chopped crystallized ginger
teaspoon ground cinnamon
thinly sliced, peeled cooking apples (about 4 medium)
cups apple cider
tablespoons unsalted butter
tablespoons packed brown sugar
oven to 450 degrees. Place cookie sheet in oven while oven
heats. Place pie crust in 9-inch tart pan, then bake crust
on preheated cookie sheet for 7 minutes, or until golden
in large bowl, mix 1/2 cup brown sugar, 2 tablespoons
cornstarch, ginger and cinnamon until blended. Add apples,
toss until evenly coated. Arrange apples in concentric
circles in partially baked crust, overlapping slices and
beginning at outside edge and working toward center.
top of tart with foil; place on preheated cookie sheet. Bake
40 minutes. Remove foil; bake 8 to 10 minutes more, or until
apples are tender and crust is golden brown. Cool on cooling
rack 30 minutes while making sauce.
make the sauce: In a 1-quart saucepan, bring cider to
boiling over high heat. Boil 4 to 6 minutes, stirring
occasionally, until reduced to 1 cup. Stir in butter and 2
tablespoons brown sugar; continue boiling 2 minutes,
stirring occasionally. In small bowl, stir 1 tablespoon
cornstarch into bourbon until dissolved. Stir bourbon
mixture into sauce; boil 1 minute, stirring constantly.
tart into wedges and serve with warm sauce.
serving: 235 calories (33 percent from fat), 9 grams total
fat (3 grams saturated), 8 milligrams cholesterol, 40 grams
carbohydrates, 2 grams protein, 183 milligrams sodium, 2
grams dietary fiber.
"The Big Book of Pies & Tarts" (Houghton
Mifflin Harcourt Publishing Co. 2013)
WAFFLES WITH CINNAMON WHIPPED CREAM
waffle recipe is a great way to use up excess eggnog. Bonus:
There’s only 1 tablespoon of bourbon in the batter, so you
don’t have to drain your favorite bottle to make a batch.
3 to 4 servings
cups all-purpose flour
tablespoon baking powder
teaspoon nutmeg, plus more for garnish
tablespoons unsalted butter, melted and cooled slightly
the whipped cream:
teaspoon vanilla extract
make the waffles: In a medium bowl, whisk together flour,
baking powder, salt, sugar, cinnamon and nutmeg. In a large
bowl, whisk together the eggs, eggnog, butter and bourbon.
Add the dry ingredients to the wet ingredients and mix until
just combined. The batter will be slightly lumpy.
a waffle maker according to manufacturers’ instructions.
Pour the recommended amount of batter into the waffle maker.
Cook until golden brown.
make the whipped cream: Add the heavy cream, sugar, cinnamon
and vanilla to the bowl of a stand mixer fitted with the
whisk attachment. Start with the mixer on low (to avoid
splatters) and then increase the speed gradually to medium
high. Whip until stiff peaks form. Do not overbeat or it
will look curdled.
serve, top the hot waffles with a generous dollop of whipped
cream. Serve with a sprinkle of cinnamon and nutmeg.
serving, based on 3: 1,031 calories (58 percent from fat),
66 grams total fat (39 grams saturated), 387 milligrams
cholesterol, 90 grams carbohydrates, 18 grams protein, 1,356
milligrams sodium, 3 grams dietary fiber.