PEACH-BOURBON JAM
Steps:
- Place 2 small plates in freezer to chill. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Stir vanilla bean and seeds, peaches, sugar, apple, bourbon, and lemon juice together in large saucepan, cover, and let sit for 20 minutes.
- Bring mixture to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches are softened, about 10 minutes.
- Off heat, crush fruit with potato masher until mostly smooth. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture resisters 217°F-220°F, about 6 minutes. (Temperature will be lower at higher elevations.) Remove pot from heat and discard vanilla bean.
- To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.
- Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.
- Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months)
BOURBON PEACH JAM
Bourbon has been popular at our house since we visited the Kentucky Bourbon Trail a few years ago. Every bite of this jam reminds me of that fun trip. -Katie Ferrier, Houston, Texas
Provided by Taste of Home
Time 1h20m
Yield 3 half-pints.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
HABANERO BOURBON GLAZED HAM
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine the orange juice, lime juice, brown sugar, bourbon, maple syrup, vinegar and habanero in a large saucepot. Bring to a boil then reduce to a simmer. Simmer until reduced and slightly thickened, about 30 minutes. Remove from the heat and cool completely (the mixture will thicken as it cools). Remove the habanero and set aside until ready to use. This can be done ahead of time.
- Preheat the oven to 425 degrees F.
- Put your ham in a roasting pan and cook until gently warmed through, about 45 minutes. Then begin basting it was the glaze until it's nicely caramelized, another 20 minutes. Remove the ham, tent with foil and let rest for 10 minutes before slicing. Serve with any remaining glaze.
BOURBON MEATBALLS
Kick-start your meatballs with a splash of bourbon and vinegar for punchy sweet-and-sour flavor. These Kentucky Derby bourbon meatballs are perfect to snack on while you watch the race. -Kimla Carsten, Grand Junction, Colorado
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 5
Steps:
- Prepare meatballs according to package directions. , In a large skillet, whisk together remaining ingredients. Bring mixture to a simmer; cook 5 minutes. Stir in meatballs; simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 95 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 192mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 4g protein.
BOURBON APPLE JELLY
Make and share this Bourbon Apple Jelly recipe from Food.com.
Provided by AmandaEmily
Categories Jellies
Time 30m
Yield 4 8-oz jars
Number Of Ingredients 4
Steps:
- Combine apple cider, bourbon and sugar in saucepan.
- Bring to a boil, stirring constantly.
- Stir in pectin, stirring briskly.
- Return to boil, boil 1 minute. Test for gel. Skim off foam.
- Pour into jars, seal and process 10 minutes in waterbath or according to instructions with pectin.
Nutrition Facts : Calories 721.8, Carbohydrate 150.5, Fiber 0.5, Sugar 149.9
STRAWBERRY BOURBON VANILLA PRESERVES
Undoubtedly, making jams, jellies and preserves is best with a reliable thermometer. However, there are other ways to ensure the recipe is working and the preserves will set. Before you start, place a couple of small plates or saucers in the freezer for testing the consistency of the preserves. When ready to test, spoon a sample onto the frozen saucer: if it's thick enough to stay mounded without running or spreading, the preserves are ready. If it's too runny, return the pot to a boil and cook for about 5 minutes more before testing again. Jam is a thick spread made from chopped, crushed, sliced, or puréed fruit and sugar. It can be made with or without commercial pectin. Jelly is made from juice only. It can be made with or without commercial pectin. Preserves are another thick fruit spread made from fruit cooked with sugar, but in this case, large pieces of the fruit, or the whole fruit (as in the case of berries), are suspended in a firm jelly or less-gelled syrupy base. Marmalade is a soft spread made from the peel and pulp of citrus fruit and are used as spreads and glazes.
Provided by Virginia Willis
Categories condiment
Time 5h
Yield Makes about 5 cups or 2 1/2 pints
Number Of Ingredients 5
Steps:
- Combine the strawberries with the sugar, lemon juice and salt in a large, nonreactive bowl. (You can also just macerate the fruit in the pot you will be using to cook the preserves.) Cover and let stand for at least 4 hours in the refrigerator or up to overnight.
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the preserves.
- Stir the strawberries to evenly distribute the sugar and transfer to a heavy 6- to 8-quart non-reactive pot. Place over medium-high heat and cook, stirring frequently, until the sugar has melted completely, the strawberries begin to foam and the mixture looks thick, shiny and darker, about 20 minutes. Cook the preserves until it reaches the jelling point, 220 degrees F on an instant-read thermometer, about 20 minutes. (If you don't have a thermometer, you can also dribble a few drops of the jam on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the jam, it's ready. If not, check it every 5 minutes or so.)
- While the preserves are cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. When the preserves reach the jelling point (220 degrees F), use a slotted spoon to skim the excess foam from the surface. Add the split and scraped vanilla seeds and stir to combine.
- Place six clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the preserves, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
- Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of preserves at room temperature for up to 1 year. Once the preserves are opened, store in the refrigerator for up to 1 month.
BOURBON WIENERS
Great appetizer. Family favorite for many years. Make them in a pan or a slow cooker. You can use uncut small smoky sausages, too.
Provided by Aimee Stooksbury Hower
Categories Appetizers and Snacks Meat and Poultry
Time 20m
Yield 10
Number Of Ingredients 4
Steps:
- Place hot dogs, bourbon whiskey, ketchup, and brown sugar into a saucepan over medium heat. Heat, stirring often, until the brown sugar has dissolved and sauce is bubbly, 10 to 15 minutes.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 15.6 g, Cholesterol 23.7 mg, Fat 13.3 g, Protein 5.3 g, SaturatedFat 5.2 g, Sodium 647.6 mg, Sugar 14.9 g
BOURBON JELLY
Steps:
- Soften gelatin in 1/3 cup water. Heat remaining ingredients to boiling. Add softened gelatin, and the sugar, stir to dissolve. Stir in orange juice and bourbon and pour into jelly glasses. Serve with poultry , ham and vegetables. Makes 2 jars.
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