Category: Recipes

Posted on » by Michael » Theme:

The Dalmatian

drink

Coral-pink and slightly opaque, this cocktail (developed by SAVEUR online
editor Helen Rosner) looks demure, but it packs serious heat: bitter and sweet,
earthy and deep, with a slow, lingering burn from the vodka and pepper. It’s one
of those drinks that makes you look at the glass in wonderment after your first
sip.

INGREDIENTS
1.5 ounces black pepper simple syrup*
1.5 ounces Karlsson’s Gold Vodka or other vodka
3 ounces fresh grapefruit juice

INSTRUCTIONS
Combine the simple syrup, vodka, and grapefruit juice in a
cocktail shaker filled with ice. Shake vigorously for about
a minute; strain into an ice-filled glass.
*To make the black pepper simple syrup:
1/4 cup crushed black peppercorns
1 cup water
1 cup sugar
Place sugar, water and peppercorns in a small pot and
bring to a boil, stirring once or twice. Once sugar is
dissolved take off the heat and let cool. Leave the
peppercorns in the syrup to lend it a stronger flavor; strain them out when it is spiced to taste

Posted on » by Ashley » Theme:

Bourbon BBQ Baked Beans

Bourbon BBQ Baked Beans
A Dash of Soul

Serves: 8

1 T. olive oil
1 T. butter or buttery spread
1/2 c. diced onions
1/2 c. diced bell peppers
1/3 c. prepared barbecue sauce (whatever you have lying around)
1/4 c. ketchup
1/4 c. brown sugar
2 t. molasses
2 t. apple cider vinegar
1/2 t. Worcestershire sauce
1/3 c. bourbon whiskey
40 oz. canned baked beans

Preheat oven to 375.

In a large skillet, heat the olive oil and butter over medium heat.
When the pan is hot, add the onions and bell peppers and sautee until they are soft and just begin to brown.

Add the barbecue sauce, ketchup, brown sugar, molasses, vinegar, and whiskey to the pan. Stir together and let boil for a few minutes.

Remove the skillet from the heat.

Drain the canned baked beans as much as you possibly can (I like to remove the top from the can and then press it into the can to squeeze the liquid out).

Pour the drained beans into the skillet, then stir gently to coat the beans in the sauce.

Spray a casserole dish or other baking pan with nonstick spray.

Pour the bean mixture into the dish and bake in the preheated oven for about 30 minutes, or until the beans are bubbling throughout and brown on top.

Let cool for a few minutes before serving.

Posted on » by Ashley » Theme:

Bourbon Whipped Cream

Bourbon Whipped Cream
Big Flavors from a Tiny Kitchen – Ashley Covelli

2 cups (1 pint) heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
2 tablespoons premium bourbon (I prefer Maker’s Mark)

Pour cream into a large bowl and whip with a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment) on medium-high speed. Once it starts to thicken, slowly add sugar until fully incorporated. Add vanilla and bourbon and whip until stiff peaks form, being careful not to over-mix (or you’ll end up with bourbon butter, which actually sounds pretty good… I’ll file that away for future use).

Serve immediately.

Notes:
-If you have a few minutes to spare, chill your bowl in the freezer for a few minutes before you start.
-If you don’t have an electric mixer, you can do this in a large, chilled bowl with a wire whisk – it’s a great arm workout!