4-INGREDIENT BOURBON CARAMEL SAUCE
A dreamy 4-ingredient bourbon caramel sauce that makes the perfect addition to sundaes, crisps, cookies, cakes and more.
Provided by Minimalist Baker
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Simmer sugar and water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn.
- Turn off burner and remove from heat and slowly add cream while stirring.
- Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
- Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.
Nutrition Facts : ServingSize 1 serving, Calories 51 kcal, Carbohydrate 10 g, Fat 1 g, SaturatedFat 0.5 g, Sugar 10 g
GRILLED PEAR SUNDAE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat grill to medium.
- In a small saucepan add butter, brown sugar, apple cider, cinnamon, ginger, and salt. Place onto grill until butter melts. Mix together until well combined.
- Place pears directly onto grill for 2 to 4 minutes. Turn and cook on the other side. Brush both sides of the pears with the butter mixture to glaze. Immediately take pears off the grill after glazing and place on a plate.
- Scoop ice cream into 4 serving bowls. Top with pears, pecans and whipped cream. Drizzle the remaining butter mixture on top and serve.
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.
DIJON BROWN SUGAR BOURBON CHICKEN
Provided by Food Network
Time 1h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- 1. MIX Marinade Mix, oil, water and mustard in small bowl. Reserve 2 tbsp. marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
- 2. REFRIGERATE 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- 3. GRILL over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally and brushing with reserved marinade.
- Copyright © 2011 McCormick & Company, Inc. All Rights Reserved. The Taste You Trust™
BOURBON AND BROWN SUGAR BARBECUE SAUCE
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Provided by Steven Raichlen
Categories Sauce Bourbon Mustard Low Fat Quick & Easy Low Cal Backyard BBQ Low Cholesterol Molasses Simmer Boil Bon Appétit Sauce Secrets
Yield Makes 2 cups
Number Of Ingredients 13
Steps:
- Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes. DO AHEAD: Can be made 2 weeks ahead. Cover; chill. Use at room temperature.
BOURBON AND BROWN SUGAR MARINATED STEAK
One of our favorite summer time grill recipes. Don't omit the glaze... it's fabulous! from Fine Cooking, #73.
Provided by jenpalombi
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, sugar, mustard, and hot sauce in a large zip-top bag. Seal and shake to combine the ingredients and dissolve the sugar. Add the steak to the bag, seal, massage to cover the steaks with marinade, and set aside for 15 to 20 minute at room temperature.
- When the grill is ready, remove the steak from the marinade and shake off any excess, but don't pat it dry. Reserve the marinade. Grill the steak until good sear marks appear, 3 to 4 minute With tongs, rotate the steak 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the edges are a little crisp, another 3 to 4 minute Flip the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 10 to 12 minute total cooking time for medium rare. Let the steaks rest for about 5 minute.
- Meanwhile, pour the marinade into a small saucepan and boil over medium-high heat until syrupy, about 3 minute (watch carefully to prevent burning). For flank steak, slice the meat thinly across the grain. For strip steaks, slice thickly or serve in chunks. Serve with a drizzle of the sauce.
Nutrition Facts : Calories 429.1, Fat 14.3, SaturatedFat 5.9, Cholesterol 115.7, Sodium 2181.7, Carbohydrate 20.2, Fiber 0.4, Sugar 18.4, Protein 40.1
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