Nothing says Happy Holidays up North like a warm cup of hot chocolate, and these homemade marshmallows take the seasonal treat to a whole new level. Of course, a splash of bourbon mixed in your mug doesn’t hurt either– so spread some cheer– this recipe is fun, easy, and makes a great gift when packaged.
Bourbon along with the sweet flavors of caramelized onions and raisins in this side dish makes this plate an impressive addition to any dinner.
Browning butter gives it a wonderful nutty aroma and flavor that makes a perfect partner to the profile of any bourbon. These blondies are rich, chewy, and have a grown-up taste that has made this treat a favorite of mine and many others. This recipe has been borrowed and modified from Mark Bittman’s recipe in How to Cook Everything. Try, and enjoy!
Roasting fresh figs for about ten minutes in a 400 degree oven allows them to carmelize and really intensifies the fruits natural sweetness. By brushing them with a few tablespoons of good bourbon first, the complimentary flavors of vanilla, oak, and maple, just adds more depth to the mouth-watering taste. To balance all the sweet, top with a bit of tart cheese, like chevre, and wrap with thinly-sliced salty prosciutto. These tasty bites are quick and easy to make, and are great for fall and winter parties and gatherings. Enjoy!
On one of my favorite episodes of Barefoot Contessa, Ina Garten makes her husband Jeffery a batch of “Fresh Whiskey Sours” to get him into the “party mood.” Well Ina recognizes that this classic drink is back in fashion, and should be made with fresh ingredients– not bottled sour mix, ugh! I don’t like my whiskey sours overly sweet, and I shake the ingredients with an egg white to make it stand out from your everyday cocktail. With a homemade Maraschino cherry at the bottom of the glass, and a delicate red swirl of bitters on top of the foam, who wouldn’t be in the mood to party with one of these in your hand?
