Search Results (1,149 found)
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An easy caramel sauce recipe made with cream, brown sugar, bourbon, and espresso for serving over cake or ice cream.
An easy caramel sauce recipe made with cream, brown sugar, bourbon, and espresso for serving over cake or ice cream.
www.allrecipes.com
You'll be well on your way to making restaurant-quality steaks after mastering this bourbon pepper pan sauce by Chef John.
You'll be well on your way to making restaurant-quality steaks after mastering this bourbon pepper pan sauce by Chef John.
Ingredients:
strip steaks, duck fat, garlic, butter, bourbon, chicken broth, heavy cream, cayenne pepper
www.allrecipes.com
This heavenly wild mushroom ragout with creme fraiche is fantastic for breakfast, lunch, or dinner.
This heavenly wild mushroom ragout with creme fraiche is fantastic for breakfast, lunch, or dinner.
Ingredients:
olive oil, butter, wild mushrooms, salt, shallots, cognac, white wine vinegar, creme fraiche, chicken broth, marjoram
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Balanced and boozy with Cherry Heering, bourbon, Punt e Mes, and lemon juice.
Balanced and boozy with Cherry Heering, bourbon, Punt e Mes, and lemon juice.
cooking.nytimes.com
This recipe first came to The Times in 1941, published under the rather humdrum title “Grapefruit Dessert,” only to be revived in 2010, as part of Amanda Hesser’s Recipe Redux column Adapted from Maurice Gonneau, the executive chef at the Park Lane and the Chatham in New York City, this recipe is whipped up with just a few items you may already have on hand: egg whites, sugar, grapefruits, and a bit of brandy The end result is, Hesser wrote, “the love child of broiled grapefruit and baked Alaska,” a dish “as joyful as it is unexpected.” A photo accompanying the column bears an enticement, and a mild warning: “This dessert is best served to good friends with an appreciation for weird and delicious treats.” Find those friends, and you have a dish worth sharing.
This recipe first came to The Times in 1941, published under the rather humdrum title “Grapefruit Dessert,” only to be revived in 2010, as part of Amanda Hesser’s Recipe Redux column Adapted from Maurice Gonneau, the executive chef at the Park Lane and the Chatham in New York City, this recipe is whipped up with just a few items you may already have on hand: egg whites, sugar, grapefruits, and a bit of brandy The end result is, Hesser wrote, “the love child of broiled grapefruit and baked Alaska,” a dish “as joyful as it is unexpected.” A photo accompanying the column bears an enticement, and a mild warning: “This dessert is best served to good friends with an appreciation for weird and delicious treats.” Find those friends, and you have a dish worth sharing.
www.foodnetwork.com
Get Mint Julep Recipe from Food Network
Get Mint Julep Recipe from Food Network
www.allrecipes.com
Brown sugar and lemon-baked pear halves filled with a brandied nut stuffing and topped with liqueur-scented whipped cream. Pretty enough, light enough, and easy enough for any occasion.
Brown sugar and lemon-baked pear halves filled with a brandied nut stuffing and topped with liqueur-scented whipped cream. Pretty enough, light enough, and easy enough for any occasion.
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A frothy bourbon drink with a dash of absinthe.
A frothy bourbon drink with a dash of absinthe.
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A classic cocktail recipe of bourbon, mint, and a little sugar served over crushed ice, the mint julep is too good to save just for the Kentucky Derby.
A classic cocktail recipe of bourbon, mint, and a little sugar served over crushed ice, the mint julep is too good to save just for the Kentucky Derby.
Ingredients:
superfine sugar, bourbon
cooking.nytimes.com
As my friend Karen always says, “You know it’s going to be a good party if the host is deep-frying something when you arrive.” If you agree, consider serving these crisp-edged, golden grits cakes topped with bourbon mayonnaise and country ham at your next holiday shindig These golden cubes, from the chef Kyle Knall at Maysville restaurant, can be prepared ahead of time, except for the frying part, which should be done within 20 minutes of serving Southern country ham is worth seeking out, but if you can’t find it and didn’t have time to mail-order it ahead, you can substitute a good Serrano ham or prosciutto
As my friend Karen always says, “You know it’s going to be a good party if the host is deep-frying something when you arrive.” If you agree, consider serving these crisp-edged, golden grits cakes topped with bourbon mayonnaise and country ham at your next holiday shindig These golden cubes, from the chef Kyle Knall at Maysville restaurant, can be prepared ahead of time, except for the frying part, which should be done within 20 minutes of serving Southern country ham is worth seeking out, but if you can’t find it and didn’t have time to mail-order it ahead, you can substitute a good Serrano ham or prosciutto
Ingredients:
egg yolk, dijon mustard, juice, grapeseed oil, bourbon, mayonnaise, black pepper, milk, butter, hot sauce, corn grits
www.delish.com
Here's how to sleigh your holiday party.
Here's how to sleigh your holiday party.
