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Kentucky Bourbon-Vanilla Soaked Cherries Recipe

June 26, 2013

Kentucky Bourbon-Vanilla Soaked Cherries | Fake Food Free | The perfect ice cream topping or cocktail garnish!

Last week at the Farmers Market, I saw this sign.

That sad face sums up my feelings pretty well. I have enjoyed my first cherry season in California so much. I think it’s because I wasn’t expecting to have such a selection. It completely took me by surprise.

Aside from a few cherry trees here and there in Kentucky, I’ve always associated cherries with Michigan. My past experience includes picking out a few in the grocery store and barely getting enough from a tree to make a mini cherry pie. This year, I had all the cherries I wanted. I took full advantage, too. I can’t begin to estimate how many pounds I carried home throughout the season.

But alas, it is coming to an end. I know there will be other fruits to take their place, but I will miss them all the same.

Every time I carried home by big bag of joy I said I was going to make bourbon cherries. It was now or never. Well, maybe now or next season, but the pressure motivated me to get on it.

I came across these Vanilla-Bourbon Cherries at Sweetsonian a little while back. (Aren’t her pictures gorgeous?) I wanted those same flavors so I adjusted it and then got some exact measures for the ingredients. I know I’ll want to make them again and I’m horrible at remembering what I did from recipe to recipe so I’m hoping this will help me recreate them next year.

Dark red Bing cherries make pretty soaked cherries, but as always, I was steered by the sale. These yellow-red Rainier cherries were priced to sell so my cherries look a little lighter in their bourbon bath.

I’ve had them in the fridge a little over a week and they are delicious. I’ve dropped a few in our cocktails and I hope to use them on a dessert if I can stop eating them straight from the jar.

Kentucky Bourbon-Vanilla Soaked Cherries

Inspired by Vanilla-Bourbon Cherries by Sweetsonian

Ingredients

1 pint cherries, pitted
4 tbsp sugar
3 tbsp water
1 tsp pure vanilla extract
1/3 to ½ cup Kentucky bourbon

Prep

Tightly pack the cherries into a clean pint jar leaving about ½ inch headspace.

In a small sauce pan, heat the sugar and water on medium-high. Bring it just up to a simmer and cook until the sugar dissolves and it thickens a little, about 2 to 3 minutes. Remove from the heat and stir in the vanilla.

Pour the sugar syrup over the cherries. Pour the bourbon into the jar. How much you need will depend on how tightly your cherries are packed in. Ensure that all the cherries are covered, leaving about a ½ inch headspace.

Seal the jar. Give it a shake to mix the sugar syrup and bourbon.

Store in the refrigerator for at least 3 days before eating to allow the flavors to soak into the cherries. Then they should keep in the fridge for about a month.

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Mint Julep Blondies (Pecan Blondies with Bourbon Mint Buttercream)

May 4, 2012

When people tell me they want to visit central Kentucky, I always say — come in April or October. Not only is the weather gorgeous, but the horses are running at Keeneland in Lexington.

The exception to this rule? You want to experience the Kentucky Derby. Then you’ll need to visit the first week in May.
Derby week is one of the best times to be in the state. There is a spirit of excitement in the air, and everyone is focused on everything Kentucky from food, to bourbon, to hats, to horses.

We’ve never been to the Derby, but we take part in the celebration. Last Saturday my husband and I ran the Kentucky Derby Half Marathon, an event that kicks off the week’s festivities.

To further celebrate the big day, I’m always on the lookout for ways to recreate Derby favorites. Last year I went with Mint Julep Scones and Bourbon Chocolate Chip Pecan Cookies with coconut oil.

The Mint Julep is the classic Derby drink that combines Kentucky bourbon with mint-infused simple syrup. Chocolate chips, pecans and bourbon are the traditional ingredients in Derby day pie.

I find that mint rarely has it’s time to shine, especially right now when it’s at peak season in the herb garden. In order to give it the attention it deserves, I stuck with the Mint Julep theme again this year, but I decided on a dessert.

These pecan blondies have a touch of mint-infused simple syrup in the batter, and then they are topped off with a bourbon mint buttercream frosting!

Whether you prefer drink or dessert, enjoy your Mint Julep and celebrations of the Bluegrass State!

Mint Julep Blondies

2018-05-03 09:46:20

Makes: 9 blondies

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Pecan Blondies

½ cup (one stick) unsalted butter, melted
1 cup mascavo/muscovado sugar*
1 large egg
½ teaspoon pure vanilla extract
1 tablespoon mint-infused simple syrup**
Pinch of sea salt
1 cup unbleached, all-purpose flour
1/3 cup chopped raw pecans

Bourbon Mint Buttercream Frosting

¼ cup unsalted butter, softened
2 cups powdered sugar
2 ½ tablespoons Kentucky bourbon
2 leaves fresh mint, very finely chopped
Pinch of salt

Blondies

Preheat the oven to 350 degrees F, and grease an 8x8 inch pan.
In a large mixing bowl, stir together the melted butter and sugar. Add the egg and continue to stir until it is blended into the batter. Add the vanilla and simple syrup. Stir in the salt.
Gently fold in the flour. Mix just the dry ingredients are blended in. Finally, stir in the pecans.
Pour the batter into the prepared pan, and spread evenly. Bake for 20 minutes, or until the edges are browned and the center is firm. Remove from the oven and cool on a wire rack.

Frosting

Beat the butter and powdered sugar together until the butter is distributed throughout the sugar. Add the bourbon and beat until light and fluffy, about 1 minute. Add the mint and salt, and beat about 30 seconds more.
Frost the blondies and serve.

Notes on ingredients

*Brown sugar can be used in place of mascavo sugar, but if you can find mascavo, I encourage you to try it. I still have friends from Brazil bring it to me when they travel to the States because it is so affordable there. I did recently find it at our Asian market here (more often called muscovado). It is much less expensive in an international market, and in a larger quantity than what you will find in a health food store.
**You can make mint-infused simple syrup by combining 1 cup water with 1 cup sugar in a saucepan. Bring to a simmer and cook until the sugar dissolves. Remove from the heat, and place several sprigs of fresh mint in the syrup. The mint will infuse the syrup as it cools. Once cooled (it's best when left to infuse for several hours) remove the mint and store the syrup in an air tight container in the fridge for up to 2 weeks.

By Lori Rice

Adapted from Basic blondie recipe originally adapted from a recipe Smitten Kitchen

Fake Food Free https://www.fakefoodfree.com/

Banana Bourbon Scones with Walnuts

October 17, 2011

I seem to be big on adding spirits to my breakfast pastries. I justify this by considering them brunch-friendly. I mean, you break out the champagne or vodka at breakfast and people will look at you like you are a weirdo. Name your breakfast brunch and they’ll have a glass with you.

I experimented with bourbon in my scones back in April for Derby with Mint Julep Scones. I was happy with the result, so when those oh-so-common brown bananas were staring at me from the counter, scones came to mind, followed by bourbon.

Banana Bourbon Scones with Walnuts | Fake Food Free

With these scones, I cooked the banana down with butter and bourbon, caramelizing it just a bit. That went into the white whole wheat flour and I added a little crunch with walnuts. These scones are pretty sweet on their own, but for a little seasonal flavor I did a very light drizzle of a maple glaze.

Once again, don’t be afraid to have a little bourbon for breakfast.

Banana Bourbon Scones with Walnuts

Makes: 6 to 8 scones

Ingredients

1 overripe banana
1 tbsp unsalted butter
2 tbsp Kentucky bourbon
2 cups white whole wheat flour
2 tsp baking powder
2 tbsp Demerara sugar
½ tsp salt
¼ cup unsalted butter, cold and cubed
¼ cup walnuts, chopped
1-2 tbsp milk or cream

Glaze (optional):
3 tbsp confectioner’s sugar
1 tbsp maple syrup
Milk

Prep

Preheat the oven to 400 degrees F. In a skillet over medium-high heat, melt the butter. Add the banana and mash with the butter. Pour in the bourbon and cook, stirring often, for about 3 minutes. Set aside

In a mixing bowl, combine the flour, baking powder, sugar and salt. Add the butter and blend with a pastry blender or fork until the butter is in pea-size pieces throughout the flour.

Pour in the banana mixture and stir until incorporated. Add the walnuts. Slowly add the milk or cream a tablespoon at a time until a dough forms. It should be firm enough to roll out for cutting the scones.

Place the dough on a floured surface and use your hands (or a rolling pin) to press it out to about ¾ inch thickness. Use a biscuit cutter or drinking glass to cut out the scones. Place on an ungreased baking sheet.

Bake for about 15 minutes, until the scone begins to brown and is firm in the center. Remove from the oven and place on a cooling rack.

To glaze, mix the confectioner’s sugar with the maple syrup in a small dish. Slowly add milk, one teaspoon at a time, until a thin, drizzling consistency is reached. Drizzle over cooled scones and let set before serving.

Bourbon, Chocolate Chip, Pecan Cookies for Derby Day: More Baking with Coconut Oil

May 6, 2011

Every now and then I like to post a recipe that needs few words. This would be one of them.

Bourbon, Chocolate Chip, Pecan Cookies for Derby Day: More Baking with Coconut Oil| Fake Food Free

I modified my coconut oil chocolate chip cookie recipe in honor of the Kentucky Derby. While in the oven, you will smell the wonderful aroma of coconut and bourbon blending together. Once cooled, they become a bourbon ball, cookie and pecan pie in one.

This year leave the classic Run for the Roses pie to someone else. Get your Derby Day dessert with these cookies!

Bourbon, Chocolate Chip, Pecan Cookies

Makes: About 2 dozen

Ingredients

½ cup virgin, cold-pressed coconut oil, at room temperature
1 cup Demerara sugar
1 large egg
2 tbsp Kentucky bourbon
1 ¼ cups white whole wheat flour
½ tsp baking soda
½ tsp fine ground sea salt
½ cup dark chocolate chips
½ cup raw pecans, chopped

Prep

Preheat the oven to 375 degrees F. In the bowl of an electric stand mixer, combine the coconut oil and sugar. Mix on medium-high for 2 to 3 minutes, or until well blended. Mix in the egg and then add the bourbon.

In a medium bowl, stir together the flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients in the mixing bowl, keeping the mixer on low. Turn to medium and mix until everything is incorporated. Stir in the chocolate chips and pecans.

Scoop by the tablespoonful onto an ungreased cookie sheet and gently flatten each cookie. Bake for 10 to 12 minutes until the edges are browned and cookies are firm. Allow to cool on the pan for 2 minutes. Transfer to a wire rack to cool completely.

Bourbon Sweet Potato Waffles with Maple Cinnamon Butter

November 14, 2010

Towards the end of last week we were able to catch up on the DVR. One show we’ve been anxiously awaiting was the recent Iron Chef America episode on the Food Network. While I didn’t intend to keep with the theme of my last post, the secret ingredient just happened to be bourbon!

Since I still have some sweet potatoes from my Dad’s garden in the kitchen, I perked up when I saw that Iron Chef Cat Cora was roasting some sweet potatoes for one of her dishes. The final creation was a bourbon sweet potato waffle.

Can you guess what I made for Sunday breakfast this weekend?

I used a combo of whole wheat flour, white whole wheat flour and maple syrup to make a hearty, slightly sweet waffle. A little nutmeg and cinnamon in the batter gave it a mild holiday flavor.

I decided to top it off with a simple, sweet butter made with cinnamon and maple syrup. If you add the butter when the waffles are warm, it will melt down into a cinnamon sauce and you won’t need any additional syrup at all.

Bourbon Sweet Potato Waffles

Makes: 6 to 8 waffles

Ingredients

2 tbsp unsalted butter
1 cup whole wheat flour
2 cup white whole wheat flour
1 tbsp baking powder
¼ tsp ground nutmeg
¼ tsp ground cinnamon
1 tsp salt
2 cups milk (any variety)
2 large eggs
1 tsp pure vanilla extract
¼ cup maple syrup
2 tbsp bourbon
¼ cup mashed sweet potato

Prep

Preheat your waffle iron and melt the two tablespoons of butter. This will be used to brush on the iron before cooking the waffles.

In a large bowl, sift together the flours, baking powder, nutmeg, cinnamon and salt. Set aside.

In a separate bowl, whisk together the milk, eggs, vanilla, maple syrup and bourbon. Whisk in the sweet potato vigorously to break up any clumps.

Slowly add the dry ingredients to the wet ingredients, stirring gently to incorporate. Once the batter is mixed, brush butter on the waffle iron and pour by ¼ to 1/3 cup portions onto the hot waffle iron. Cook about 3 to 4 minutes, until the waffled is puffed and slightly browned. Makes 6 to 8 waffles. Top with maple cinnamon butter when warm. (recipe below)

Maple Cinnamon Butter

Makes: About 1/4 cup

Ingredients

½ stick unsalted butter, softened
2 tsp maple syrup
¾ tsp ground cinnamon

Prep

Stir all ingredients together until combined. You can also use a small food processor to blend the ingredients. Add more cinnamon or syrup to taste if desired. Makes about ¼ cup.

Newer Posts

bourbon

Kentucky Bourbon-Vanilla Soaked Cherries Recipe

Kentucky Bourbon-Vanilla Soaked Cherries

Mint Julep Blondies (Pecan Blondies with Bourbon Mint Buttercream)

Banana Bourbon Scones with Walnuts

Bourbon, Chocolate Chip, Pecan Cookies for Derby Day: More Baking with Coconut Oil

Bourbon Sweet Potato Waffles with Maple Cinnamon Butter

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