bourbon

Peaches go with bourbon and/or whiskey very well. I know it may be the start of Fall, but I don’t care. Grilling/BBQ season is all-year round for me, I crave that smokey flavor non-stop, I don’t care how cold it gets. This is a great barbecue sauce to have on hand at all times. Can’t find peaches in the middle of December? Skedaddle on over to the frozen section and get a bag. You can either thaw the frozen peaches out, or let their juices spill into the sauce, but you’ll have to let it evaporate — otherwise, your sauce can be too runny. I want you guys to make this, tasting as you go, to develop your own flavor profiles. I know what I like, but you may want something sweeter, or spicier, or smokier, or tangier, who knows?! Just start with the basic blueprint I’ve provided for you, and put on your adult britches, and do what you want to this sauce! I promise you it’ll be delicious. No matter what you do, add a splash of bourbon right at the very end to complete this. Trust me!

This makes a lot of sauce, I filled up two 16-oz containers, plus one 12oz. container. Of course, depending on how much of whatever you put in yours, the amounts will vary. But be prepared to either freeze some of this up, or give some away in cute little mason jars. See video below for instructions on how to prepare this sauce.

ITEMS USED:

Stick/Immersion Blender
http://amzn.to/2dsF1Cv

Dutch Oven
http://amzn.to/2dbVkC4

Mason jars
http://amzn.to/2d2IKqh

Filibuster Bourbon
http://www.filibusterbourbon.com

Peach-Bourbon BBQ Sauce

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: Resha from CarnalDish

Ingredients

3 large ripe/firm peaches (see note below)
4 tbsp unsalted butter
smoked paprika, to taste
pinch of granulated sugar, to taste
kosher salt, to taste
1 large onion, chopped
2 cloves garlic, minced
1 cup ketchup
¼ cup yellow mustard
⅓ cup apple cider vinegar
¾ cup good bourbon/whiskey
¼ cup Worcestershire sauce
3 tbsp molasses
1 tbsp liquid smoke
½ - 1 cup brown sugar
2 - 3 tbsp honey
2 tbsp hot sauce
cayenne pepper, to taste
black pepper, to taste
smoked sea salt (optional), to taste
chili powder, to taste
cumin, to taste
crushed red pepper, to taste
granulated garlic, to taste
granulated onion, to taste
olive oil, as needed

Instructions

Please see video for instructions on how to make this!

Notes

You could use frozen peaches if you can't find fresh.

Decadence. Pure decadence. This is a recipe for adults, but you’re more than welcome to leave the bourbon out of this recipe if you’re sensitive to alcohol, or feeding kids.

This french toast is flavored with sweet vanilla, cinnamon and is spiked with bourbon, making it perfect for breakfast, brunch, lunch or dinner. It’s your party. I used challah bread, which is an egg bread and super rich and creamy in texture. It soaks up the custard wonderfully, and after being baked off for a good 15 minutes in the oven, you’re ensured it’s all the way cooked thru. You don’t have to use challah bread either, but I suggest giving it a try at least once in your life. It’s pretty awesome for rich french toast recipes. I bought my loaf fresh, so I had to dry it out in the oven for about 20 minutes in a 300 degree oven while prepping. Even after drying it out a bit, it was still incredibly moist. I let it soak about 10 seconds per side, until saturated but not soggy and falling apart. Again, just make sure you bake it after frying it in butter so that all the egg is cooked thru. Nobody wants to chew on raw egg juice lol. It also helps some of the alcohol burn off.

As for the raspberry maple syrup, here’s what I did. I had a bag of frozen raspberries lying around, so I microwaved about a half cup of them in a bowl just until the juices started running. I then poured the juice into some maple syrup, along with a few residual bits of the berries, a little vanilla extract and boom. Raspberry maple syrup! It’s delicious, give it a try.

Also, we kinda dug right into this plate before I was able to take a decent photo of it LOL! Sorry about that, it was just that delicious, what can I say?

so, this is challah bread…

I like to slice from the middle and work my way on both sides

I then place both ends of the loaf together and store until ready to use again

4 egg yolks (2 broke on me lol), half & half

vanilla bean scrapings

cinnamon, bourbon, and sugar tossed in

Start with a cold skillet…

Then slowly let the butter melt over medium heat

Fry each slice for 3 minutes per side, or until golden brown

Like this…

Then bake it in 350 degree oven for about 15 to 20 minutes to ensure all the custard is cooked thru

Raspberry maple syrup

Nom nom nomington!

So good, you just have to try it

yum

Bourbon & Vanilla Bean French Toast

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Ingredients

4 to 6 thick slices of challah bread, dried out in a 300 degree oven for 15 to 20 minutes
1 cup half & half
4 egg yolks
1 tbsp sugar
¼ cup bourbon
½ tsp cinnamon
½ tbsp vanilla extract
1 vanilla bean
1 to 2 tbsp of butter for frying, plus more topping

Instructions

Preheat your oven to 350 degrees.
In a shallow dish, whisk the half & half, egg yolks, sugar, bourbon, cinnamon, vanilla extract, and vanilla bean scrapings until well combined and sugar is dissolved.
Slowly heat 1 to 2 tbsp of butter in a large skillet over medium heat.
Meanwhile, soak each slice of bread in the mixture for about 15 to 20 seconds per side. Lift each slice out of the mixture with a spatula and transfer to the skillet and let each piece cook for about 3 minutes per side.
Line a baking dish with foil and arrange each cooked slice in a single layer.
Place into the oven on the middle rack, and let bake for an additional 10 to 15 minutes.
Remove from oven and serve immediately with butter and raspberry maple syrup.

Raspberry Maple Syrup

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Ingredients

½ cup maple syrup
½ cup frozen or fresh raspberries
1 tsp granulated sugar
¼ tsp vanilla extract

Instructions

In a microwave safe bowl, toss the raspberries with the sugar and microwave in 15 second intervals until the berries release their juices.
With a fork, press the berries so that they release as much juice as possible, then fork out any large pieces if desired. You can leave the entire berries in if you'd like.
Pour in the maple syrup and vanilla extract and microwave an additional 10 to 15 seconds. Mix well and pour over your french toast.

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