Bourbon Brown Sugar Sundae Food

GINA'S BUTTERSCOTCH SUNDAE

Steps:

• Scoop ice cream into sundae glasses. Top with warm Butterscotch Sauce, chopped toffee, whipped cream, and a cherry.
• In a small heavy bottomed saucepan, add the brown sugar, corn syrup, and butter and cook over medium low heat, stirring, until sugar dissolves. Add bourbon and vanilla extract, stirring well.

BOURBON-MAPLE-PECAN SUNDAE

Steps:

• Melt the butter in a saucepan over medium-high heat until it foams. Add the pecans and toss to coat evenly; toast for about 1 minute. Add the brown sugar and swirl until it melts; toss to coat the nuts. Add the bourbon and maple syrup and remove from the heat. Swirl the sauce to mix, and then allow to cool slightly in the pan. Pour the sauce over scoops of ice cream to serve as a sundae. Season with a little pinch of salt. Serve immediately.

BOURBON BROWN SUGAR SUNDAE

Steps:

• Place the ice cream insert in the freezer a full 24 hours before making your ice cream.
• Whisk together the cream, milk, brown sugar, bourbon and cinnamon together in a large liquid measuring cup and refrigerate until cold, about 30 minutes.
• Turn your ice cream machine on and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, about 15 minutes. Remove the canister from the ice cream maker and place in the freezer for several hours until firm enough to scoop.
• Divide the ice cream amongst 4 ice cream bowls and top with caramel sauce, crushed gingersnaps and Maple Whipped Cream.
• Whip the heavy cream in a cold bowl with an electric hand mixer until it looks thick. Add the powdered sugar and maple syrup and continue beating until medium peaks appear.

SARASOTA'S SPICY MAPLE, BROWN SUGAR AND BOURBON GLAZE

Steps:

• Roasted Pepper -- This is the first thing I make. Heat the oven to 450 and put the pepper right on the middle rack and roast until good and charred on all sides. Remove and wrap with a small piece of plastic wrap. After 5 minutes or so, remove the pepper, peel the skin off, remove the ribs and seeds and fine chop.
• Sauce -- To a small pot, add the butter and bring to medium heat. Add in the shallot, garlic and jalapeno (you can use 1/2 of the minced pepper if you don't want it too hot) but the roasted pepper has a mild flavor. Cook on medium just until the onion is translucent, you don't want to brown them. Then, deglaze the pan with the bourbon. Don't forget to remove the pot from the stove top when you add any alcohol. Return to the stove, reduce the heat to medium low/low and cook, 30 seconds if that. Add in the brown sugar, maple syrup, a pinch of the red pepper and a pinch of salt. Bring the sauce to a low boil (not rolling) and cook for about 5-6 minutes.
• Done -- The sauce will be thin, but will thicken upon cooling. When you remove the sauce from the heat, taste for any additional seasoning. Once it thickens, it will coat the back of a spoon. Make sure to use the glaze cooled.
• Options -- If you want, you can add in pecans at this point, but that is just an option. Just brush on the fish, meat or chicken as it bakes or grills. ENJOY!

BOURBON BROWN SUGAR POUND CAKE

Steps:

• Preheat oven to 325°F.
• Grease and flour a 12-cup bundt pan.
• In a medium bowl, combine flour, salt, baking powder, and baking soda.
• Combine the milk, vanilla, and 4 tablespoons bourbon.
• In large bowl, with mixer at medium speed, beat brown sugar and 1/2 cup sugar until lump free.
• Add butter and beat at high speed until light and creamy, about 5 minutes.
• Add the eggs, one at a time, beating well after each addition.
• At low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture.
• Pour batter into prepared pan.
• Bake 1 hour and 20 minutes or until cake springs back when toothpick inserted in center comes out clean.
• Cool cake in pan on a wire rack for 10 minutes.
• Remove cake from pan.
• Frosting:.
• In small bowl, combine orange juice, 1/3 cup sugar, and 2 tablespoons bourbon.
• Brush mixture all over warm cake.
• Cool cake completely.
• Garnish with berries or other fruit for a pretty presentation.

BOURBON BROWN SUGAR POUND CAKE

Steps:

• preheat oven to 350.
• in a large bowl mix flour, baking powder and sida and salt.
• butter and flour a 12 cup bundt pan.
• in a stand mixer add butter and whip for 2-3 minutes.
• add sugar and mix 3 minutes more.
• add eggs one at a time, scraping down bowl a few times.
• add vanilla and mix until combined.
• mix buttermilk and bourbon.
• alternately add flour mix and buttermilk mix, starting and ending with flour.
• add nuts and stir in well.
• pour mixture into bundt pan and bake for 70 minutes until cooked.
• cool in pan 15 minutes.
• meanwhile make the glaze, heat bourbon and sugar together in micro for 1 minute or on stovetop to simmer, brush over warm cake.