Bourbon Apples Food

BOURBON FRIED APPLES

Steps:

• Combine water, butter, and Bourbon in a large skillet over medium heat; stir until butter melts. Add apples, raisins, brown sugar, and cinnamon; stir to coat. Bring to a boil, reduce heat to low, and simmer, stirring frequently, until apples have softened and liquid has reduced to a syrup, about 10 minutes. Stir lemon juice into apples and serve warm.

BOURBON APPLE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse until it is in pea-size pieces. Add the bourbon and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
• Make the filling: Peel the apples and slice about ¼ inch thick. Toss with the lemon juice and ¼ cup bourbon. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples and sprinkle with half of the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook until the apples soften, about 7 minutes. Transfer to a bowl. Add 2 more tablespoons butter to the skillet and repeat with the remaining apples and sugar. Add to the bowl and toss with the cinnamon and ginger. Let cool completely.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use.
• Spoon the apple filling into the prepared pie crust. Drizzle with the remaining 1 tablespoon bourbon and dot with the remaining 1 tablespoon butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.
• Put a baking sheet on the lowest oven rack; preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours.

BOURBON CANDY APPLES

Steps:

• Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
• Combine sugar, corn syrup and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until thermometer registers 290 degrees F (143 degrees C). Remove from the heat and stir in the bourbon if desired.
• Keep the saucepan over low heat to keep the caramel liquid for dipping the apples. Working quickly, carefully dip apples in the caramel. Place apples on the greased aluminum foil until coating has cooled and hardened.

BOURBON FLAMED APPLES

Steps:

• Combine the apple slices and lemon juice in bowl.
• Melt butter in medium skillet over medium heat.
• Add the apples and cook, turning frequently, until crisp-tender (about 10 minutes).
• Stir in the brown sugar.
• Add the bourbon and ignite, shaking the skillet gently until the flame subsides.
• Serve warm with ice cream (my favorite) or creme fraiche.

BOURBON APPLES

Steps:

• As you peel and slice the apples, toss them with the lemon juice in a bowl.
• In a medium saucepan over medium heat, melt the butter, then add the apples with lemon juice. "Fry" the apples for several minutes in the butter, stirring frequently, for 5 - 10 minutes or until they begin to get tender.
• Stir in the remaining ingredients. Cook for about 5 - 10 minutes longer. Store in a covered glass jar or airtight container in the fridge. Serve warm over French toast, pancakes, cake, ice cream ... anything that goes well with apples ... or just eat them with a spoon.

BOURBON APPLES

Steps:

• heat 1/4 c butter in a skillet.
• add shallots, cook 5 minutes to soften.
• add apples, bourbon and maple syrup, cook for 3 minutes.
• add cider and boil for 5 minutes until most of the liquid evaporates.
• reduce heat and stir in remaining butter 1 tbsp at a time.
• add nutmeg, cloves and sage, stirring.
• serve warm.

BOURBON APPLE GALETTE

Steps:

• Preheat the oven to 400 degrees F.
• Make the filling: Peel the apples and slice about 1/4 inch thick. Toss with the bourbon and lemon juice in a medium bowl.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add half of the apples and sprinkle with half of the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook until the apples soften, about 7 minutes. Transfer to a bowl. Add the remaining 2 tablespoons butter to the skillet and repeat with the remaining apples and sugar. Add to the bowl and toss with the cinnamon and ginger. Let cool completely.
• Roll one of the dough rounds on a lightly floured surface into a 12-inch disk (reserve the other dough round for another use). Transfer the dough to a baking sheet. Starting 2 inches from the edge, spoon the apple filling in a circle in the center of the dough. Fold and pleat the dough over the edge of the filling. Brush the crust with the beaten egg and sprinkle with the coarse sugar.
• Bake until the crust is brown and the apples are tender and caramelized, about 55 minutes. Cool the galette briefly on a wire rack. Cut into wedges and serve.

APPLE CRISP WITH BOURBON CREAM

Steps:

• Preheat oven to 350 degrees F.
• For the Filling:
• Butter a 9 by 13-inch casserole dish. In a large bowl mix all the filling ingredients together and toss to coat all the apples. Pour in the prepared baking dish.
• For topping:
• In a food processor combine the flour, brown sugar, cinnamon and salt in large bowl. Pulse to blend. Pulse in the butter until mixture forms pea size lumps. Add the pecans and pulse 1 or 2 more times. Sprinkle over filling. Bake crisp for 45 to 50 minutes. Cool 10 minutes before serving.
• For Bourbon cream:
• a medium sized bowl, beat the cream until it begins to thicken. While beating, add the sugar and bourbon and beat until soft peaks form. Dollop over servings of apple crisp.

FRIED APPLES WITH BOURBON CARAMEL SAUCE

Steps:

• Heat the butter over high in a 12 inch skillet until frothy. Add the apples. Cover and cook, stirring occasionally, until soft, about 3 minutes. Stir in water, brown sugar, and cinnamon. Cook covered, stirring occasionally, for about 5 minutes. Syrup will become thick, apples soft, and pan almost dry. Add the cream and cook, uncovered, until juice is syrupy, 1-2 minutes. Turn off heat and stir in bourbon. Let stand another minute to allow alcohol to evaporate.

BAKED APPLES WITH TOFFEE, BOURBON AND MOLASSES

Steps:

• Preheat oven to 350°F. Peel skin off top third of each apple. Using small melon baller, scoop out stem and core, leaving bottom intact. Stand apples in 11x7x2-inch baking dish. Place 2 tablespoons toffee bits around apples in dish. Divide remaining bits among cavities of apples. Add 1/2 tablespoon bourbon and 1/2 tablespoon butter to cavity of each apple. Whisk cider, molasses, sugar and ginger in bowl; spoon over and around apples.
• Bake apples until tender, basting often with pan juices, about 1 hour 20 minutes. Transfer apples to bowls. Pour juices from dish into small saucepan. Boil juices until thick enough to coat spoon, about 6 minutes. Spoon sauce over apples. Serve apples warm with vanilla ice cream.

BOURBON APPLE PIE

Steps:

• Preheat oven to 400 degrees. Peel and core the apples. In a large bowl mix sugar, flour, cinnamon, nutmeg, ginger and apples. Toss to coat evenly.
• In a wok or large skillet over medium heat, melt butter and add apple mixture. Cook until apples start to soften and brown slightly, about 7-10 minutes. Reduce heat to low and add bourbon (you can use brandy instead). Simmer down to a light syrup, about 10 minutes. Remove from heat and add the orange zest.
• Put one pie crust into a 9" deep pie dish. Add filling. Slice the second pie crust into 1/2" strips. Lattice the top using the strips and using a basting brush coat lattice with egg wash (beaten egg plus 1 tablespoon of water). Sprinkle evenly with tablespoon of sugar.
• Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. Keep a cookie sheet on the oven rack below to catch any spillage from the pie. Serve warm with ice cream and La Lechera Dulce de Leche.