Let's be lushes together

[susan_foster]

So, I'm not a drinker, but there are a ton of recipes out there that call for various forms of alcohol. I'd love to see some people's favorites. I'd especially love to see recipes that call for bourbon, because I have a bottle that I bought for a recipe that I never used - and before someone suggests it, my friends don't drink either. :)

Susan

[shoezoo]

O.K. I'll play. It is a holiday after all. We mostly drink wine and beer but in the winter we love brandy old fashioneds and in the summer we like spiced rum and tonic with a lot of lime.

[little_bopeep]

OK, so it only calls for 1 tablespoon of Jack....but it's a great recipe! :cool:

T.G.I. Friday's Jack Daniels Grill Glaze

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

Cut about 1/2-inch off of top of garlic. Cut the roots so that the
garlic will sit flat. Remove the papery skin from the garlic, but
leave enough so that the cloves stay together. Put garlic into a
small casserole dish or baking pan, drizzle olive oil over it, and
cover with a lid or foil. Bake in a preheated 325F oven for 1 hour.
Remove garlic and let it cool until you can handle it.
Combine water, pineapple juice, teriyaki sauce, soy sauce, and
brown sugar in a medium saucepan over medium/high heat.
Stir occasionally until mixture boils then reduce heat until mixture
is just simmering.
Squeeze the sides of the head of garlic until the pasty roasted garlic
is squeezed out. Discard remaining skin and whisk to combine.
Add remaining ingredients to the pan and stir.
Let mixture simmer for 40-50 minutes or until sauce has reduced by
about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

Makes 1 cup of glaze

[Dee_Lish]

Ok, this isn't light at all, but the bourbon does give this a great flavor...it's a very good poundcake. Also, there are several bread puddings that use a bourbon sauce posted on the board. Vicki

Cream Cheese Bourbon-Pecan Pound Cake

Prep: 20 min.; Bake: 1 hr., 35 min. The bourbon gives this pound cake a wonderful aroma and flavor, but you may substitute an equal amount of milk, if desired.

1 1/2 cups butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup bourbon
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped pecans, toasted

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12-cup tube pan.

Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

Cream Cheese-Coconut-Pecan Pound Cake: Substitute 1 cup chopped toasted pecans and 1/2 cup shredded coconut for 1 1/2 cups chopped toasted pecans. Proceed with recipe as directed.

Yield: Makes 10 to 12 servings

Daphne Harrell, Brownwood, Texas
Southern Living, DECEMBER 2004

[valchemist]

that cream cheese pound cake vicki posted is excellent. I made it as is, I thought the nuts kind of stuck out like sore thumbs in the creamy velvety rich texture. so I would leave those out next time.

here is another great bourbon recipe.


* Exported from MasterCook *

Bourbon Fudge Brownies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter -- softened
1/2 teaspoon vanilla extract
2 large eggs
cooking spray

Preheat oven to 350 degrees.

Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture, beating at low speed just until combined.

Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350 for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.



NOTES : excellent! Just the right texture. Sort of fudgy, but still has a crumb to it. I probably baked them for only around 20 minutes. Boubon flavor was faint, but definitely there.


148 cal, 5g fat, 2.2g pro, 23.2g carb, 1g fiber, 31mg chol, 1.5mg iron, 121mg sod, 20mg calc.

[mbrogier]

I don't drink, either, but I have DiSarrona, Port, Sweet Vermouth, Marsala, Sherry, and white and red wines. The DiSarrona was for a birthday cake--but someone posted an amaretto cheesecake that I keep meaning to make. The recipes in Everyday Italian looked so good--but Veal Marsala is not good without Marsala! :p My favorite beef roast recipe calls for lots of red wine--and so does my French onion soup recipe.

I haven't bought any bourbon yet, but I do have a few recipes that I have been meaning to try. I just wish those small mini bottles were easier to find. (and I live in the land of liquor stores on every corner)

[lindrusso]

Here's one:


* Exported from MasterCook *

One-Pan Whiskey-Flavored Pork Chops

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Meat Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup fat-free sour cream
1/2 cup water
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried rubbed sage
1/4 teaspoon black pepper
4 bone-in center-cut pork chops -- (6-ounce) trimmed
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon olive oil
1/2 cup chopped onion
1 package presliced mushrooms -- (8-ounce)
1/2 cup whiskey

Preheat oven to 300º.

Combine the first 6 ingredients in a small bowl.

Sprinkle the pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork.

Wrap handle of skillet with foil. Cover and bake at 300º for 1 hour. Serve immediately. Yield: 4 servings.

Calories 310 (28% from fat); Fat 9.6g (sat 3g, mono 4.5g, poly 1.1g); Protein 29.5g; Carb 24.3g; Fiber 1.3g; Chol 71mg; Iron 2mg; Sodium 546mg; Calc 16mg. 7 WW Points.

Source:
"Cooking Light, Jan/Feb 2001, page 90."

[wallycat]

I have subbed bourbon, brandy or rum for vanilla in recipes.

I think the Egg nog creme brulee uses bourbon and rum :)

[deniseannsc]

This one is excellent!!


* Exported from MasterCook *

Bourbon-glazed Salmon

Recipe By :Robin Vitetta-Miller
Serving Size : 8 Preparation Time :0:00
Categories : Fish & Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
6 tablespoons bourbon
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons fresh ginger -- grated peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves -- crushed
8 (6-ounce) salmon fillets -- (about 1 inch thick)
cooking spray
4 teaspoons sesame seeds
1/2 cup green onions -- thinly sliced

Combine first 8 ingredients in a large zip-top plastic bag; add salmon fillets. Seal bag, and marinate in refrigerator 30 minutes, turning bag once. Remove fillets from bag; discard marinade.

Preheat broiler.

Place fillets on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork. Sprinkle each fillet with 1/2 teaspoon sesame seeds and 1 tablespoon onions.

Calories 307 (34% from fat); Fat 11.6g (sat 1.8g, mono 3.9g, poly 4.7g); Protein 34.4g; Carb 14.9g; Fiber 0.4g; Chol 94mg; Iron 2mg; Sodium 288mg; Calc 53mg

Description:
"Best by far!"
Source:
"Cooking Light Magazine, September 2001, page 117"
S(Formatted by):
"Terri"
Copyright:
"© 2001 by Southern Living, Inc."


NOTES : The marinade in this recipe is also good on pork tenderloin or boneless chicken breasts.

[ADM]

This is a super recipe! I reaally have never been a turnip lover, BUT, this is great! It is a perfect fall and winter meal!

PorkTenderloin - With Yams & Turnips

2 Turnips, peeled and sliced
2 sweet potatoes, peeled and sliced
3 tablespoons butter
1 teaspoon thyme
1/4 teaspoon pepper
1 tablespoon butter
1 pound pork tenderloin
2 tablespoons molasses, preferably sorghum molasses
2 tablespoons bourbon

Mix turnips and yams in a 9x13x2" baking dish. Top with butter, thyme and pepper. Bake 325 degrees, 30 minutes, stirring vegetaables occasionally, to coat with butter. Melt remaining butter in a skillet. Season pork, brown on all sides. Transfer to the baking dish, pushing vegetables aside. Mix molasses, thyme and bourbon in skillet. Spoon over pork and vegetables. Roast about 15 minutes, turning vegetables occasionally. Transfer vegetables to plates, slice pork. (You can double, or triple the recipe.)

[Dee_Lish]

Waving to Val! I'm trying not to be such a lurker here, lol. The brownies look delish!

This is similar to my tried and true, but my daughter has my recipe binder which has my exact recipe in it...mine also calls for cocoa powder, and provides an option of using orange zest, coconut, or finely diced marischino cherries, and is at least double this one. I'll post that at another time, when I get my beloved "treasure book" back, lol. I only make these at Christmas time, but they are enjoyed by all.

Bourbon or Rum Balls

1 (6 ounce) package semi-sweet chocolate chips
1/2 cup sugar
5 tablespoons light corn syrup
1/3 cup bourbon
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped pecans
confectioners' sugar (to roll balls in)

Microwave chocolate chips until 2 minutes or until melted.
Add in sugar and corn syrup.
Blend in bourbon.
Combine vanilla wafers and corn syrup.
Mix well, Form into 1 inch balls and roll in confectioner's sugar.
Let ripen in covered container for several days.
Will keep for 3 to 4 weeks in tightly covered container.

[shoezoo]

You can see where my mind was yesterday. I was thinking of drinking the alcohol not cooking with it. Fresh every day has a wonderful recipe for tequila marinated skirt steak that only uses a few tablespoons-it is very good.

[SweetSueDonym]

Here are a couple:

Frosted Bourbon Brownies
1 cup sugar
1 cup butter
1/4 cup water
2 cups semisweet chocolate chips
1/2 cup bourbon
2 teaspoons vanilla extract
4 large eggs, lightly beaten
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped walnuts
1/2 cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
2 ounces chocolate candy coating
Combine first 3 ingredients in a saucepan; bring to a boil. Remove from heat and add chocolate chips, bourbon and 2 teaspoons vanilla, stirring until chips melt. Gradually add eggs, stirring until blended.
Combine flour, baking soda, and salt. Add to chocolate mixture, mixing well. Stir in nuts. Spoon batter into greased 15x10x1-inch jellyroll pan. Bake at 325 degrees for 15 to 20 minutes; cool in pan on a wire rack.
Combine 1/2 cup butter, powdered sugar, and 1 teaspoon vanilla; beat at medium speed with an electric mixer until smooth. Spread over brownie layer; cover and chill.
Place candy coating in a small ziptop bag. Microwave at 50% for 2 minutes or until melted. Snip a small hole in one corner of bag; drizzle over brownies. Cover and chill until coating hardens. Cut into 2-inch squares.



Bourbon Bacon Scallops
3 tablespoons minced green onion
2 tablespoons bourbon
2 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon dijon mustard
1/4 teaspoon pepper
24 large sea scallops
6 slices bacon

Combine first 6 ingredients in a bowl; stir well. Add scallops, stirring gently to coat. Cover and marinate in refrigerator 1 hour, stirring occasionally.
Remove scallops from bowl, reserving marinade. Cut each slice of bacon into 4 pieces. Wrap 1 bacon piece around each scallop (bacon might only wrap halfway around scallops if they are very large). Thread scallops onto 4 skewers, leaving some space between scallops so bacon will cook.
Place skewers on a broiler pan coated with cooking spray. Broil 8 minutes or until bacon is crisp and scallops are done, basting occasionally with reserved marinade.

[KimberlyS]

I second the Bourbon Bacon Scallops, posted above. We accidentally wrapped entire trips of bacon around the scallops! :D MMMmmmm, Bacon! I was a little worried that the bacon wouldn't crisp up, or the scallops would be overdone, but thet were delicious.

[ellielk]

I've been halving a quart or two of strawberries and sprinkling them with about 1/4 cup sugar and a scant 1/4 Cointreau or Triple Sec. Mix that up thoroughly and let sit and marinate at room temperature for a couple of hours then refrigerate.

I've added seedless grapes to that as well.

[Terrytx]

* Exported from MasterCook *

Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Grilling


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Steak:
1/4 cup packed brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
1 (2 pound) flank steak, trimmed
cooking spray
1/2 teaspoon cornstarch
Potatoes:
3 pounds small red potatoes
6 cloves garlic, peeled
1/2 cup reduced-fat sour cream
1/3 cup 2% low-fat milk
2 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives
Garnish:
8 chives, cut into 1-inch pieces

To prepare steak, combine first 7 ingredients in a large zip-top plastic
bag; add steak. Seal and marinate in refrigerator 8 hours or overnight,
turning bag occasionally. Remove steak from bag, reserving marinade.

Prepare grill.

Place steak on grill rack coated with cooking spray; grill 5 minutes on
each side or until desired degree of doneness. Let stead 10 minutes. Cut
diagonally across grain into thin slices.

Combine reserved marinade and cornstarch in a saucepan. Bring to a boil;
cook 1 minute, stirring constantly.

To prepare potatoes, place potatoes and garlic in a large Dutch oven;
cover with water. Bring to a boil. Reduce heat; simmer 30 minutes or
until tender. Drain.

Return potatoes and garlic to pan, and place over medium heat. Add sour
cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture
to desired consistency with a potato masher. Stir in chopped chives.
Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces of steak
around each serving of potatoes. Drizzle 1 tablespoon sauce on each
plate; sprinkle with chive pieces, if desired.

456 cal, 15.4g fat, 29.1g pro, 45.9g carb, 3.7g fiber, 77mg chol, 4.8mg
iron, 887mg sod, 84mg calc.

Source:
"Cooking Light-9/02"



NOTES : Pork tenderloin will also work in this recipe.






* Exported from MasterCook *

Grilled Chicken with Whiskey-Ginger Marinade

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grilling Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 (4 ounce) skinless boneless chicken breast halves
1/3 cup bourbon
1/3 cup low sodium soy sauce
3 tablespoons brown sugar
2 tablespoons hoisin sauce
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons grated peeled fresh ginger
2 tablespoons dark sesame oil
1/4 teaspoon crushed red pepper
2 cloves garlic, minced
cooking spray
1 tablespoon water
1/2 teaspoon cornstarch
1 teaspoon sesame seeds, toasted

Place each chicken breast half between 2 sheets of heavy-duty plastic
wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.

Combine bourbon and next 9 ingredients (bourbon through garlic). Reserve
1/3 cup marinade. Pour remaining marinade into a zip-top plastic bag; add
chicken. Seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat grill to medium-hot using both burners.

Turn left burner off (leave right burner on). Remove chicken from bag;
discard marinade. Coat grill rack with cooking spray. Place chicken on
grill rack over right burner; grill 2 minutes on each side or until
browned. Move chicken to grill rack over left burner. Cover and cook 5
minutes or until done. Slice each breast diagonallu into thin strips;
place chicken on a platter. Cover loosely with foil.

Combine water and cornstarch, stirring well with a whisk. Place reserved
1/3 cup marinadein a small saucepan; stir in cornstarch mixture. Bring to
a boil; cook 15 seconds, stirring constantly. Drizzle sauce over chicken;
sprinkle with sesame seeds.

Yield: 4 servings (serving size: 1 chicken breast half, about 1 tablespoon
sauce, and 1/4 teaspoon sesame seeds). 202 cal, 3.6g fat, 27.3g pro, 7.1g
carb, 0.3g fiber, 66mg chol, 1.3g iron, 610mg sod, 27mg calc.

Source:
"Cooking Light-10/02"