Baking with Bourbon
With it’s smooth vanilla and caramel flavors, and hint of sweetness, Bourbon makes the perfect addition to any treat. While it’s warming quality makes it a favorite drink choice in the Fall and Winter months, it pairs exceptionally well with some of Summer’s seasonal produce, and makes a fantastic ice cream flavor. While I am always experimenting with new ways to sneak Bourbon into my recipes, this Bourbon Vanilla Cherry Pie, Brown Butter, Bourbon, and Pecan Blondies, and Peanut-Bacon Brittle Bourbon Ice-Cream are my favorites for any time of the year.
Bourbon Vanilla Cherry Pie
Pie Crust (use your favorite recipe, or see here)
1 lb Fresh Cherries, pitted.
2 T Bourbon, I like to use Maker’s Mark
1/2 c sugar
1/2 c dark brown sugar
2 t lemon zest
1/4 t cinnamon
1/2 vanilla bean, halved, and scraped with knife
3 T cornstarch or tapioca
1 T heavy cream
1.Heat oven to 375. Mix all ingredients in a large bowl.
2.Roll out one pie crust to a 10-inch round, line a pie pan, and fill with cherry mixture, refrigerate while rolling out top crust.
3. For a lattice-topped pie like the one pictured, roll out the second piece of pie dough, and cut into 10 strips of equal length. Lay 5 down vertically across the pie, and fold every other strip half way down.
Place one strip down horizontally, replace vertical strips. Then repeat the process with the two strips that you did not fold over last time, and continue with this process until you have used all the strips of dough.
4. Mix the egg and cream, and gently brush the top of the pie. Sprinkle generously with sanding sugar, and bake for at least 35 minutes, or until the crust is golden brown and the juices are bubbling.
This recipe was borrowed and modified from Mark Bittman’s recipe in How to Cook Everything.
2 1/2 sticks unsalted butter
2 1/4 cups + 2 T AP flour
1 1/2 t baking powder
1 cup light brown sugar
1 cup dark brown sugar
1 1/2 c sugar
2 1/2 t good vanilla
1/2 c bourbon
1 c chopped pecans
1. Heat oven to 350. Cut butter into small cubes, and cook in a small sauce pan over medium high heat until golden brown, about 10 minutes, swirling occasionally. Remove from heat.
2. Whisk flour and baking powder together in a large bowl.
3. Combine butter and sugar in the bowl of an electric mixer. Add eggs, beat to combine. Add vanilla and bourbon. Change to low-speed, and add dry ingredients. Place batter in a buttered 9X13 inch pan. Bake 35 minutes.
Peanut-Bacon Brittle Bourbon Ice-Cream