Pumpkin Bourbon Pie

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This boozy dessert is from F&W. It is delicious, but was a little strong for a few folks. Also, I would bake in a 8 inch springform pan next time.

For the crust
1-1/2 c chocolate wafer cookies, crushed
4 TBSP unsalted butter, melted

For the filling
½ c dark brown sugar
Salt
2 tsp cinnamon
1-1/2 tsp ginger
½ tsp allspice
¼ tsp nutmeg
1 c pumpkin purée
½ c heavy cream
¼ c bourbon
2 eggs, beaten

For the crust
Preheat the oven to 375 degrees F.
In a medium bowl, mix together the cookie crumbs, butter, and sugar until evenly combined. Press this mixture into a 8-in. springform pan, with foil wrapped around the outside. Bake for 15 minutes. Remove from oven, and let it cool on a wire rack while you prepare the filling.

For the filling
Reduce the oven temperature to 350 degrees F.

In a medium bowl, whisk together the dark brown sugar, salt, ginger, cinnamon, allspice, and nutmeg. Add in the pumpkin and whisk until combined. Stir in the heavy cream and bourbon. Then whisk in the eggs until combined.

Pour the filling into the tart shell, and bake for 35 minutes, until set (a toothpick inserted should come out clean).

Cool on a wire rack.

Mint Julep

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In honor of the Kentucky Derby we are drinking Mint Juleups!

Ingredients
1/2 c sugar
1/2 c water
Soda water
Mint springs
Bourbon

In a small saucepan bring water and sugar to a boil. Stir until sugar is dissolved. Add mint sprigs and chill overnight.

Add 1 TBSP mint syrup to 2 oz bourbon and mint leaves. Muddle, add ice and soda.

Boozy Bundt Cake

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I need a cake to bring to a baby shower and what could be better than a chocolate bourbon bundt cake?

2 sticks unsalted butter, softened, plus more for the pan
2 c all-purpose flour, plus more for the pan
5 oz. unsweetened chocolate
1/4 c instant espresso powder
2 TBSP unsweetened cocoa powder
1 c bourbon, plus more for sprinkling
1/2 tsp kosher salt
2 c granulated sugar
3 large eggs
1 TBSP vanilla extract
1 tsp baking soda
Confectioners’ sugar, for garnish

Preheat oven to 325 degrees F. Grease and flour a 10-cup-capacity Bundt pan.

Set a heat-proof bowl over—but not touching—a saucepan of simmering water and melt the chocolate until just smooth, stirring occasionally. Let cool.

Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Stir until the powders dissolve. Add the whiskey and salt. Let cool.

Using an electric mixer, beat the butter until fluffy. Add the sugar, and beat until well combined. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down the sides of the bowl with a rubber spatula.

With the mixer on low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with the whiskey mixture. It may seem like there is too much liquid, but don’t worry; it’s okay. Scrape the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes for a Bundt pan. (Loaf pans will take less time; start checking them after 55 minutes.)

Transfer the cake, still in its pan, to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey.

Cool completely before serving, garnished with confectioners’ sugar, if you like.

Fox & Hound Cocktail

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This was Chow’s weekly Friday night cocktail this week – it sounded great, so I figured I’d give it a try. I used Pernod since I don’t have any absinthe on hand – it still tasted great!

INGREDIENTS
1 1/2 oz bourbon
1/2 oz lemon juice
1/2 oz Simple Syrup
1/4 oz absinthe
1 large egg white
Ice
3 dashes Orange Bitters

Place the bourbon, lemon juice, simple syrup, absinthe, and egg white in a cocktail shaker and shake vigorously to combine, about 10 shakes. Add enough ice to fill the shaker about halfway and shake vigorously until the egg white is frothy and the drink is thoroughly chilled.

Strain into a chilled cocktail glass and top with the bitters.

Bourbon Cocktail

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This week it’s Bourbon cocktail time! It’s been a long long work week, and I wanted something special and came across this one on chow.com. I made a couple changes by using orange bitters instead of regular.

1 1/2 oz bourbon
1/2 oz freshly squeezed lemon juice
1/4 oz Bénédictine D.O.M.
1/4 oz Cointreau
Ice
Orange bitters
Lemon twist, for garnish

Combine the bourbon, lemon juice, Bénédictine, and Cointreau in a cocktail shaker and fill it halfway with ice. Shake vigorously until the outside of the shaker is frosted. Strain into the chilled cocktail glass, top with a dash of bitters, and garnish with the lemon twist.