Bobby Flays Bourbon Cherry Slushie Food

BOBBY FLAY'S BOURBON-CHERRY SLUSHIE

Steps:

• In a large bowl or pitcher add the water, orange and lemon juice concentrates, cherry juice and bourbon, stir well. Cover and place in refrigerator for approximately two hours or unit very well chilled.
• Pour some of the mixture into a blender and add ice as needed for a slushie drink. Pour into a margarita glass and garnish with the lemon and/or orange slices and sprig of mint.
• Repeat with remaining juice in your bowl or pitcher.

SWEET CHERRY SLUSHY CUPS

Steps:

• Combine the cherries, 2 tablespoons sugar and cherry eau die vie in a bowl and muddle using a muddler or a potato masher, leaving some chunks in the cherries. Let sit at room temperature for at least 15 minutes to allow the cherries to break down and the juice to flow.
• Whip the cream to super soft peaks with the remaining 2 tablespoons sugar.
• Add the crushed ice to the cherries and toss well. Divide among 4 small bowls and top with a few tablespoons of the loosely whipped cream. Garnish with mint.

BOBBY FLAY'S WHITE PEACH-BOURBON FRENCH TOAST WITH WHITE PEACH-P

Steps:

• Whisk together eggs, sugar and salt in a large bowl.
• Add the milk, cream, peach puree and vanilla. Whisk until combined.
• Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes.
• Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat.
• Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side.
• Place 1 slice of the French toast on a plate, ladle some of the peach syrup on top. Top with a second slice of toast and ladle more of the peaches on top.
• Garnish with a mint sprig.
• WHITE PEACH-PECAN MAPLE SYRUP: Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes.