Bourbon - - Page 2

by BS

Cooking with Booze: Bourbon Bananas Foster

It’s never too early to start planning Valentine’s Day! And single folks, it’s definitely never too early to start planning a mid-winter, anti-romantic gorge fest, right? We’re thinking a weekend staying in Vegas, ordering up ridiculously lavish steaks and tracking down various booze-soaked desserts like the ridiculously good banana’s foster at Hugo’s Cellar in Four Queens Hotel and Casino Las Vegas. It’s prepared tableside, bananas served up over vanilla ice cream and then set on fire! Who’s with us?

Or you know, either way you could just stay home and cook up your own lavish mid-winter feast. Chef Nisa Burns of Kitchenability.com and author of the new book Kitchenability 101: The College Student’s Guide to Easy, Healthy, and Delicious Food, shares a sweet, spiked dessert. This bananas foster is made with bourbon rather than rum (we like), and is actually quite easy to make.

Easy Bananas Foster with Ice Cream

by Katt Kasper

The Bourbon Grilled Cheese Sandwich of Etherus

Hey, guess who I bumped into the other day? Etherus. You know, the Santharian God of Excess. Not to brag but he’s a personal friend. Yeah, we go waaay back. He likes to drop by unexpectedly. Usually whenever I break out the bourbon. That’s a bad habit of his but what can I do? He just doesn’t take a hint. Like the other night while I was watching a football game and sipping on some sour mash when, sometime after the half, who shows up? The E-Man. It seems that E was hungry and thought that a grilled cheese sam’itch might hit the spot. Yeah, that might taste real good about now. But not just ANY grilled cheese. Oh, noooooo. Not for the G of E. He had a reputation to uphold. It was time to step it up! A little cheese between two hunks ‘a bread just wasn’t gonna cut it! It was all in and balls out! The following abomination is what he came up with.

The Bourbon Grilled Cheese Sandwich of Etherus

in Bacon / Cheese / Featured / Personal / Recipe / Sandwich 4 comments

by snebbu

100 Ways to Use Beer in Food and Drinks: #14 Cake

Upon skimming through the latest version of Cooking Light, we fell upon a “breads” section—correction—“quick breads” section. You’re wondering why I’d be skimming through Cooking Light? The gf has a subscription and you do know I’m watching my girlish figure… Anyway, we decided to go with the maple stout “quick bread” recipe since I had some of my homebrew stouts left.

But first: I’ve come to the conclusion that the jerks at Cooking Light have some gall to call this thing bread…er “quick bread.” I have no f’ing clue what the hell quick bread is, but this thing is cake…and I’m proud of it. I’m not doing research on what quick bread is either—I don’t want to know. Okay, now we can move on.

I got out my Vanilla Cafe Con Leche Stout and we started baking. Typically, when the two of us do some form of cooking/baking, there is an ample amount of bickering (and in my case, exaggerated *sighs*) occurring. However, this time we did well as a team; I had a good feeling about this.

The cake came out really well, with rave reviews from the fam. Probably the best of these cooking with beer recipes to date. I claim fame to this recipe for two reasons:

in Desserts / Drinks / Recipe 2 comments

by hungry monster

Bourbon. Chocolate. Cherries. Win.

Yes, I know I’ve introduced to the world my love of chocolate and cherries in my individual chocolate cherry cake.

But, bourbon. It’s a game changer, folks.

Plus, this makes cupcakes-plural. So, you can actually share them with others.

And while they are baking, you can drink shots with your favorite taste-testers:

in Desserts / Featured / Recipe 7 comments

by BS

The Endless Road Trip: Salt and Straw

We’re no strangers to crazy ice cream flavors here at ES, and let’s be real—in this brave new dessert world where salted caramel sundaes and olive oil ice cream have become the norm, a chef putting something insane inside your cone is not really newsworthy. HOWEVER, when I heard there is an ice cream shop in meat-mad Portland serving bone marrow ice cream, clearly I was there in a New York minute.

The bad news: Salt and Straw did not have the bone marrow flavor in stock on the day I visited, but really for the very best reason possible: they were waiting for cherry season to start, so that they could make a bone marrow-black cherry ice cream. Obvi.

The good news: I had enough friends with me to order up a smorgasbord of outrageous flavors: honey balsamic strawberry with cracked pepper, sea salt with caramel ribbons, coffee-bourbon, blue cheese and pear (!), honey-lavender, blood orange, and blueberry with key lime marmalade. All head-over-heels amazing. the sweet-and-savory balsamic-strawberry-pepper took top honors for me.

The better news:

in Desserts / Food Travel / Red Meat / Restaurants 4 comments

by BS

Gratuitous Adult Milkshake Porn of the Day

I just realized if I post this, it will be our third story in a row about mixing sweet treats and booze. Clearly, I’m continuing.

This beauty of a bourbon-spiked shake is brought to you by Puccini & Pinetti in San Francisco.

Screw you, Monday. Is it milkshake o’clock yet?

Vanilla Bourbon Shake

6oz. vanilla gelato
1.5 oz. bourbon of choice
3-4oz. whole milk

Blend all to desired thickness.

More: Milkshakes Gone Wild!

in Desserts / Drinks / Endless Cocktails / Recipe 1 comments

by bakersroyale

Poptail O’Clock: Bourbon Butterscotch Latte

If you enjoyed the bourbon butterscotch latte we brought you for last week’s cocktail o’clock, good news: we found a way to improve on it. How? How do you think? Turning it into a poptail!

We took the coffee, cream, bourbon, butterscotch and threw it all into a blender. Then we gave it a rush of cold for a few hours and created a new kind of latte.

And there you have it, another option for your coffee beyond black or with cream.

Bourbon Butterscotch Latte Popsicles

in Desserts / Endless Poptails / Recipe 4 comments

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