All Purpose Bourbon Glaze Food

BOURBON GLAZE

Steps:

• In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
• Use to baste meat, especially chicken or salmon, while cooking.

BOURBON GLAZE

Steps:

• Serve and enjoy.

ALL-PURPOSE BOURBON GLAZE

Steps:

• 1) Combine all the glaze ingredients into a small pot and bring to a simmer over medium heat.
• 2) Simmer, stirring regularly for about 20-25 minutes until the glaze reduces to about 1/3 of it's original volume.
• 3) Remove the glaze and let it cool slightly.
• 4) Put it on anything!

BOURBON GLAZE

Steps:

• Melt butter in a skillet over medium-high heat; stir in brown sugar, sugar, and vanilla.
• Cook, stirring constantly, 1 minute. Remove skillet from heat, and stir in bourbon.
• Carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. Let stand until flames disappear.

BOURBON-GLAZED PORK BELLY OVER BLACK-EYED PEA CAKES WITH COLLARDS

Steps:

• For the collards: Add the pork belly and onions to a large Dutch oven over medium heat. Cook, covered, stirring occasionally, until the onions start to become translucent, 5 minutes. Add the collards, chicken stock, sugar, chile flakes, cider vinegar, hot sauce, garlic powder and onion powder. Bring to a simmer and cook until the greens are tender, 45 minutes to 1 hour.
• For the bourbon bacon: Cook the pork belly in a skillet over medium-high heat until crispy, stirring occasionally. Drain on paper towels. To the skillet, carefully add the bourbon (it may flame) and butter. Bring to a simmer, then stir in the brown sugar. Cook until slightly thickened. Turn off the heat and add the crispy pork belly.
• For the pea cakes: Add the black-eyed peas to a food processor; process until semi-smooth. Transfer to a bowl, add the bacon, red peppers and flour, and blend well. Form the mixture into 4 cakes.
• Heat the butter and olive oil in a large nonstick skillet until smoking hot. Add the pea cakes and cook until browned on both sides.
• Divide the collards along with some of their cooking liquor among 4 bowls. Top with the pea cakes. Spoon the bourbon bacon over the top and serve immediately.

BOURBON-GLAZED COFFEE CAKE WITH FIG PRESERVES

Steps:

• Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the fig preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and bourbon in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

BOURBON-CIDER GLAZE SAUCE

Steps:

• Combine ketchup and bourbon in a small saucepan over medium-high heat.
• Whisk apple cider and cornstarch together in a small bowl until smooth; pour into the saucepan. Bring to a boil, whisking occasionally, and cook until sauce is thickened, about 10 minutes.
• Remove sauce from heat and stir in black pepper; set aside to cool.

BOURBON MARINADE

Steps:

• Combine all ingredients in a small bowl.
• Mix well and refrigerate.

BOURBON GLAZE

Steps:

• Beat cream cheese and vanilla in medium bowl with mixer until blended.
• Add sugar gradually, mixing well after each addition.
• Blend in bourbon.