magnusfide
On the Road Again and Again and Again...
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Joined: 10/30/2009
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Remember these?
Bourbon Ham Balls
Ingredients
2 pounds fully cooked boneless ham
1 thick boneless pork loin chop (8 ounces)
1/2 pound bacon strips
1 cup panko (Japanese) bread crumbs
1 cup 2% milk
2 large eggs, lightly beaten
Oil for frying
SAUCE:
1-1/2 cups packed brown sugar
1/2 cup white vinegar
1/2 cup bourbon
2 teaspoons spicy brown mustard
Directions
1. Cut ham, pork chop and bacon into 1-in. pieces; arrange in a single layer in a foil-lined 15x10x1-in. pan. Freeze 30 minutes or until partially frozen.
2. Preheat oven to 350°. Transfer meat to a food processor in batches; pulse until coarsely ground, 20-24 pulses. In a large bowl, combine bread crumbs, milk and eggs. Add pork mixture; mix lightly but thoroughly. Shape into 1-1/2-in balls.
3. In a large skillet, heat 1/4 in. of oil over medium heat. Add ham balls in batches; cook 3-4 minutes or until cooked through, turning occasionally. Remove from pan; drain on paper towels.
4. In a large bowl, whisk sauce ingredients; reserve 1 cup for serving. Add ham balls to remaining sauce, a few at a time, allowing ham balls to soak 1-2 minutes. Transfer ham balls to a foil-lined 15x10x1-in. baking pan. Bake 15-20 minutes or until heated through, brushing occasionally with remaining sauce from soaking. Serve with reserved sauce.
First law of science: don't spit into the wind.
Bacon is the duct tape of the kitchen.
Magnus
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wildtoad
Blythewood, SC
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Joined: 06/05/2011
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There is only one recipe required for Bourbon (and very easy to remember)... Take two ice cubes and place them in a small glass. Cover with your favorite Bourbon. (Eagle Rare or Buffalo Trace). Bring to lips and sip. I once made 100 proof Bourbon balls for a x-mas party. Those that remembered, liked them.
* This post was
edited 02/18/19 04:01pm by wildtoad *
Tom Wilds
Blythewood, SC
2016 Newmar Baystar Sport 3004
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K Charles
Connecticut
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I agree with wildtoad. "Take two ice cubes and place them in a small glass. Cover with your favorite Bourbon"
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magnusfide
On the Road Again and Again and Again...
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I'm making this one this Saturday.
Bacon Bourbon Caramel Cheesecake
Bourbon caramel cheesecake topped with crispy bacon & drizzled with chocolate-caramel.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Author Gina Kleinworth
Ingredients
Crust
1-1/2 cups graham cracker crumbs 9-10 full-sheet graham crackers
6 Tablespoons butter melted
1/3 cup granulated sugar
Cheesecake
4 8 oz pkgs cream cheese, room temperature
5 large eggs room temperature
2 cups sour cream room temperature
8 tbsp 1 stick butter, room temperature
1½ cups granulated sugar
2 tbsp cornstarch
3 tsp bourbon caramel syrup
1 tsp lemon juice
Toppings
Bacon- cooked to crispy- cooked & chopped
Chocolate-caramel sauce
Instructions
Crust
Using a food processor or blender, grind graham crackers into fine crumbs
Add in sugar & pulse a couple times to blend
Finally, add in melted butter, pulse until crumbs are moist
Press the mixture into the bottom of 10" springform pan and slightly up the sides.
Place in freezer to set until you are ready to add in your filling
Cheesecake
Wrap 2 layers of foil around the outside of a 10" springform pan making sure to cover the bottom and sides.
If you aren't using a non-stick pan, spray pan liberally with cooking spray
Preheat oven to 300º.
Use an electric mixer with paddle attachment, combine cream cheese & butter & beat until smooth.
Add eggs one at a time until blended.
Beat in sour cream
Add sugar, cornstarch, bourbon caramel syrup & lemon juice, beat until very smooth
Pour into prepared chilled pan
Place in a large roasting pan
Place pan in preheated oven & carefully pour boiling water into roasting pan to fill halfway up sides of cheesecake pan.
Bake 2 - 2.5 hours, or until cake is lightly browned on top. I baked 2 hours & then turned on my convection for another 30 minutes.
Remove from water bath & foil & cool at room temperature
Cover & refrigerate overnight
When ready to serve, top with bacon pieces & drizzle with chocolate caramel sauce
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magnusfide
On the Road Again and Again and Again...
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Bourbon Pecan Caramel Sauce
Author: Adapted from Jill O'Conner's book Sticky Chewy Messy Gooey
Ingredients
½ cup bourbon
1 teaspoon lemon juice
2 cups white granulated sugar
2 cups heavy cream
1 teaspoon salt
1 tablespoon vanilla paste (may substitute extract)
1 cup pecans, roughly chopped and toasted
Instructions
In a high-sided saucepan, pour the bourbon and lemon juice. Gently pour the sugar into the center of the pan, allowing it to spread towards the edges--do not stir.
Cook over medium heat for 4-6 minutes, swirling the pan occasionally. Keep a close eye--the sugar can quickly burn as it changes color. When it is a dark amber, remove from heat.
Immediately add the cream--don't be alarmed as the caramel seizes and hisses. Stirring with a wooden spoon, return the pan to low heat and cook until the sauce thickens (5-10 minutes).
Add salt and vanilla, stir to combine. Add pecans.
Store sauce in an airtight container in the refrigerator. Sauce will keep for up to 1 month.
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wannavolunteerFT
South Georgia
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So Magnusfide, what do you put the Sauce on? Sounds really interesting, but the only thing I can imagine it on is ice cream. Any other suggestions?
2015 FR Georgetown 378TS
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magnusfide
On the Road Again and Again and Again...
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Joined: 10/30/2009
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You can put it on the Bacon Bourbon Cheesecake recipe above.
Or drizzle it over plain cheesecake to dress it up.
It's a good dip for fruit and cheese bites (think fondue).
Dip cake doughnut pieces in it like a fondue.
Drizzle over a spice cake recipe with or without icing. If with icing, cream cheese holds up the best.
Drizzle on bread pudding.
Drizzle it on pumpkin bread or squash bread.
Serve buttermilk pancakes to adults drizzled with it.
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magnusfide
On the Road Again and Again and Again...
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Joined: 10/30/2009
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Bourbon Chocolate Pecan Pie
INGREDIENTS
* 4 large eggs
* 1 cup light corn syrup
* 6 tablespoons butter melted
* 1?2 cup sugar
* 1?4 cup firmly packed light brown sugar
* 3 tablespoons Bourbon
* 1 tablespoon all-purpose flour
* 1 tablespoon vanilla extract
* 1 cup coarsely chopped pecans
* 1 cup semisweet chocolate morsel
* 1(9 inch) pie shells
DIRECTIONS
* Whisk together eggs and next 7 ingredients until mixture is smooth; stir in pecans and morsels.
* Pour into piecrust.
* Bake on lowest oven rack at 350 degrees for 1 hour or until set.
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dons2346
Sioux Falls, SD, formerly of So. CA
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Woodford Reserve + clean glass = excellent
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magnusfide
On the Road Again and Again and Again...
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Grilled Cheese with Bourbon Melted Onions
INGREDIENTS
1 tbsp. olive oil
1 large red onion
1 tbsp. brown sugar
1/4 tsp. salt
Freshly ground black pepper
1 tbsp. bourbon
1 1/2 tsp. unsalted butter
4 tbsp. unsalted butter
12 oz. of your favorite cheeses coarsely shredded
8 slices of crusty bread
DIRECTIONS
Heat oil in a large skillet over medium heat. Add onion and cook 20 minutes, stirring frequently, until caramelized and very tender. Stir in sugar, salt, and pepper. Add bourbon, scraping up all brown bits in bottom of skillet. Stir in 1 1/2 teaspoon butter until melted; keep warm. (Makes about 1 cup.)
In a medium bowl, toss cheeses until well combined. Divide evenly into 4 portions; press each into a disk-like patty to fit the size of the bread slices.
Spread 1/4 cup of the onion mixture on each of 4 slices of bread.
Top each with a cheese patty and another slice of bread. Spread 1 1/2 teaspoon of the butter on 1 side of each sandwich.
Heat a large nonstick skillet over medium-low heat. Place 2 sandwiches, butter side down, in skillet. Cook 3 to 4 minutes, until golden brown. While first side is cooking, spread 1 1/2 teaspoon of the butter on other side of each sandwich. Turn sandwiches and cook 3 to 4 minutes, until second side is crispy and golden brown and cheese has melted. Repeat with remaining 2 sandwiches.
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