This post is dedicated to bourbon. So, grab a bottle and use these recipes to get you through the holidays! ;)
Bourbon Slush
Ingredients:
7 cups water
3 cups bourbon whiskey
12 oz frozen lemonade
6 oz frozen orange juice
1 1/2 cups sugar
2 cups strong tea
Directions:
Mix all ingredients a day ahead and place in freezer. When ready to serve, take out of freezer and put desired amount in blender for a second or put in a bowl and mix till it is semi-liquified. Serve in old-fashioned glasses.
Bourbon Chicken
This is a Louisana favorite, and definitely one of mine as well. (:
Ingredients:
4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
1/2 cup packed brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder
Directions:
1. Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
Chocolate Bourbon Pecan Pie
Ingredients:
1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans
Directions:
1. Preheat oven to 325 degrees F (165 degrees F).
2. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
3. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
4. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.
And if you prefer to not have the crust, these are a great option...
Chocolate Pecan Chews
Ingredients:
2 cup(s) all-purpose flour
1/2 teaspoon(s) ground allspice
1 teaspoon(s) salt
1 cup(s) unsulfured molasses
1/2 cup(s) (1 stick) unsalted butter, softened
1/4 cup(s) bourbon
1 cup(s) packed light-brown sugar
4 cup(s) coarsely chopped pecans, toasted
Directions:
1. Whisk together flour, allspice, and salt in a small bowl; set aside.
2. Melt molasses and butter in a small saucepan over low heat. Remove from heat; let cool slightly. Stir in bourbon. Transfer to a medium bowl; whisk in sugar until smooth. Stir in flour mixture and 1 cup pecans. Refrigerate dough until firm, at least 1 hour or up to overnight.
3. Preheat oven to 400 degrees F. Scoop balls of dough using a 1 1/4-inch (1-ounce) ice cream scoop; roll in remaining 3 cups pecans. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake until flattened and lightly colored on edges, 9 to 11 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Store in airtight containers at room temperature up to 1 week.
or these...
Bourban Balls
Ingredients:
1 cup chopped nuts
5 tablespoons Kentucky bourbon
1/2 cup butter, softened
1 (16 ounce) package confectioners' sugar
18 ounces semisweet chocolate
Directions:
1. Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
2. Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
3. Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.
<3 H
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