When it comes to Kentucky's signature liquor, we don't limit ourselves to just pouring a glass. Here are five of our favorite ways to incorporate this Derby day favorite into dessert.
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If you haven't thought of using bananas in a fruit crisp, this sweet, boozy dish will make you think again.
Some boozy sweets don't really taste like booze. That's not the case with these cookies, which marry the flavors of brown butter, pecans, and bourbon.
A tipple of bourbon pairs nicely in these blondies, which get some crunch from walnuts.
For me, there are few things that taste as strongly of summer as Ginger Peach Iced Tea. This easy oatmeal crumb topped pie takes that summertime pairing and gives it a kick in the pie pan, as it were, with a healthy dose of bourbon.
Sometimes, the name tells you all you need to know. Buttery, boozy, toothsome and rich, this bread pudding from The Back in the Day Bakery Cookbook is just the thing for Sunday brunch. Or, you know, any time you want.
This tart from Baking Out Loud: Fun Desserts with Big Flavors is ridiculously rich, dark, sweet, and indulgent. In other words, pure chocolate pleasure.
With the warm sweetness of brown sugar and the honeyed flavor of bourbon, this peach ice cream is basically a cobbler in a cup.
Rich but delicate, this cheesecake is perfect for summer, especially when it gets a double-dose of juicy peaches roasted in brown sugar and smoky Bourbon.
The Old Fashioned is what I turn to whenever I want to feel like a civilized grownup. I love how the force of the booze is set off by the delicate sweet-bitterness of citrus skin and the warm spice of Angostura. It eventually hit me that if this combination tastes so good in a cocktail glass, there's no reason it can't be similarly awesome in an ice cream.
Bourbon has never experienced the same celebrity among ice cream makers as, say, rum. But aside from just working the spirit into the flavor, I've recently stumbled upon two genius ways to bring bourbon and ice cream together.
Fresh apricots are like the slightly tarter cousins of peaches, but similarly rosy, fuzzy, and up for a little boozing. And when is it more fun to booze than breakfast?
Stateside, particularly in Louisiana where the biggest Mardi Gras bash explodes every year, the cake is a sweet brioche-like confection with a cinnamon filling which includes a dried bean or pea (a stand-in for the baby doll). The person who discovers it is crowned king or queen for the day.
All summer long I interrupted serious conversations about bills and travel and getting ready for the move to New York, cooing dreamily, "Wouldn't a date cake with bacon be so ahhh-maaaazing?" I was a girl smitten with a confectionary Prince Charming, this close to doodling "I heart bacon" and "Mrs. Medjool" on my binder.
Few things in life are better than biting into a fuzzy, sun-warmed peach, the nectar dribbling down your chin. This simple jam is full of ripe, fresh peach flavor with hints of bourbon, cinnamon, and vanilla.
The mint julep is a brilliant cocktail, a study in contrasts. There's mint of course, flighty and effervescent. And there's bourbon, robust and complex and just a tad sweet—like a half-deserved slap from a comely Southern belle. There's nothing else to muck up the duet, save some crushed ice and a sprinkle of sugar. This ice cream follows the same principles to minty, bourbon-y nirvana.
Banana cream pie always brings to mind those revolving fridges at diners, stockpiled with chilled desserts gussied up with from-the-can whipped cream bouffants. I love bananas—and those lit-up iceboxes—but it has never once occurred to me to order banana cream pie. It always looks jiggly and a bit sad, especially next to the buxom double-crust apple pie and the luscious chocolate silk. It was time to give the banana cream pie some help. And yes, bourbon is very much involved.
What's more appealing than sweet, gooey jam infused with the flavors of brown sugar, maple syrup, coffee, and bacon? I certainly can't think of anything.