A silver bulleit for the holiday blues.

I made a pretty excellent bourbon pecan pie last year. Will have to try the bourbon apple pie this year.

There's very few times that I find that recipes demand the alcohol. Times where the flavor is so integral to the dish that making it without the liquor would ruin in.

Why ruin the alcohol with sweets?

We've all been eating cake and thought, "You know what this needs? Booze!"

My mom makes excellent bourbon balls. But this year, she and my dad are ditching us for Thanksgiving--they'll be on a cruise ship off the coast of Malaga while I'm missing those bourbon balls. Thanks, mom. WHAT ABOUT WHAT *I* WANT?

Maybe that bourbon and caramel tiramisu, though...mmmmmm.

Who the hell would bemoan anything, here on Fark?

/get a flask, moran

I made this one last week because fark you it's fall.

Link

It is delicious

At one part Balvanie Caribbean Cask to appropriate glass (Glencairn here). Add to this one part Balvanie Caribbean Cask. Warm via hand for one minute before consuming. Fill again as necessary. Dessert is served.

Dinodork: I made this one last week because fark you it's fall.

Link

It is delicious

Just to note through your link, recipe testers are also wanted for the "world's best carrot cake". How the f*ck can someone declare world's best while needing testing?

Vangor:

Just to note through your link, recipe testers are also wanted for the "world's best carrot cake". How the f*ck can someone declare world's best while needing testing?

I dunno. I have SEP field blinders on since I do not recognize the legitimacy of carrots.

That pumpkin bourbon mousse looks like it could kill you with tastiness.

Can't wait till POT is as legal everywhere as booze is, so we can have family-time recipes for that!

Do you bemoan the lack of bourbon at your family's Thanksgiving table?

Hell no. We're usually sauced before the food is served. Whenever I pour bourbon it brings back memories of Christmas or Thanksgiving.

There is neither dearth nor surfeit of bourbon at my family's holiday tables. We have this shiat down cold by now.

Bourbon was the only way I could make it through a day with my family. I would get a can of Coke from the fridge, take a big drink from it, then fill it back to the top with bourbon. Everyone thought I was drinking Coke. I thought everyone was tolerable. It's a win-win.

At dessert time take a slice of anything in a bowl and pour a large glass with favorite bourbon. Go sit in comfy chair, put bowl on the floor for dog and drink the bourbon. Good dog!

/i think i'll have seconds

serial_crusher: I made a pretty excellent bourbon pecan pie last year. .

I made a chocolate bourbon pecan pie. Essentially take your pecan pie recipe of choice, and some dark chocolate chips (not too many or it will over-power) and a dash of bourbon (again, go easy).


Miss Nova: get a can of Coke from the fridge, take a big drink from it, then fill it back to the top with bourbon.

I do the same with Aftershock cinnamon schnaps, you get a cinnamon coke. Its quite good. Same can be done with coffee liqueur if your a coffee drinker.

The best part about holiday family dinners is leaving to go home.

KrispyKritter: At dessert time take a slice of anything in a bowl and pour a large glass with favorite bourbon. Go sit in comfy chair, put bowl on the floor for dog and drink the bourbon. Good dog!

/i think i'll have seconds

I like the way you think, my friend.

No mention of my pecan tart with gingerbread crust that requires homemade bourbon whipped cream?

No recipe to add, but only because i have no lack of bourbon to bemoan. In my life my mom has never been without at least one back-up handle.

serial_crusher: I made a pretty excellent bourbon pecan pie last year. Will have to try the bourbon apple pie this year.

Try old-fashioned apple jack brandy in your apple pie filling. it requires multiple doses of apple brandy.

The recipe requires 4 Cups of collapsed fruit (dash to a teaspoon of both salt and sugar tossed into the peeled, seeded, and diced fruit. Allow it to rest in a strainer for 5 or more minutes. Reserve the juice.) Capture the juices in a bowl below your strainer. Combine with 1 ounce of apple brandy, 1 teaspoon of corn starch, dash of cinnamon, dash of ground ginger, dash of nutmeg, 1 grind of black pepper, half a cup of brown sugar, half a cup of AP flour. Drink another ounce of apple brandy.

While your fruit is collapsing, make the dough with a basic 3-2-1-pinch dough. 3 Cups AP flour, 2 Cups fat (vegetable shortening is best, you can substitute some of the shortening for butter, but butter and other animal fats are less forgiving, but tastier), 1 Cup of water, 1 pinch of salt. Form the dough and separate into 2 pieces for top and bottom crust.

Make pie. Drink another ounce of apple brandy. Bake for 35-55 minutes at 375F. Go ahead and sip some apple brandy while waiting. BTW, applejack is the oldest American distilled beverage. Enjoy some patriotism with your baking. Oh, you should have brushed the top of your crust with melted butter and sprinkled coarse sugar on top. Also, "dock" the bottom crust with a fork, by making regular rows of marks horizontally (like that? spellchecker is my friend) and around the circumference of the dough.

Pie comes out perfectly golden brown (don't pull it out it if it is not) and let it rest for at least 5-10 minutes. Make 8 slices. Really, make the cuts now, don't be a noob. Serve with cinnamon or French vanilla ice cream.

Simple rule of thumb: If the recipe calls for vanilla, replace some or all of it with bourbon (depending what you're making you may be able to just add an equal amount if the extra liquid isn't going to ruin things).

Sometime I'm going to try making my own vanilla extract with bourbon instead of vodka.

Another good dessert: chocolat-bourbon-pecan "pie" ice cream: steep toasted pecans and vanilla bean (split and scrape seeds into cream) in warm cream for an hour. Remove them. Make the ice cream as usual, adding bittersweet chocolate chips, chunks, shards or whatever you've got. Add bourbon and toasted pecans (or toasted and candied with butter/sugar bourbon if you're up for it) towards the end of churning.

Dinodork: I made this one last week because fark you it's fall.

Link

It is delicious

I'm almost certain that's the exact bread pudding Keeneland serves, with Maker's Mark sauce, of course.

Dont just want bourbun. Want scotch. Want beer.