karl_lembke (karl_lembke) wrote,
karl_lembke
karl_lembke

Cooking with bourbon

These look good.

Sea Scallops 'Piccata' with Caramelized Spaghetti Squash, Capers and Raisins
(serves 6)

2 spaghetti squash, halved lengthwise
3 tbsp extra-virgin olive oil
Salt
Pepper, freshly ground
8 oz butter, unsalted, cut into tablespoon-sized pieces
3 tbsp butter
2 tbsp lemon juice
2 tbsp capers
6 caperberries, halved
2 tbsp golden raisins
1/4 cup white-wine vinegar
2 tbsp chives, chopped
24 sea scallops, large
10 fresh sage leaves

Soak raisins in vinegar overnight.

Preheat oven to 425 degrees. Scrape seeds out of squash halves and discard. Season squash with 1 tbsp olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake until fork tender, about 30 minutes. Let cool, and use a fork to separate the flesh into long strands. Set aside.

Bring 2 tbsp water to a boil. Over medium heat, whisk in 8 oz butter until it's all melted. (Add pieces one at a time, waiting for the previous one to melt. Don't boil, or the sauce will separate.) Add 1 tbsp of the lemon juice, the capers, berries, raisins, and chives to the butter and set aside.

Heat a large saute pan over medium high heat and add remaining 2 tbsp olive oil. Season scallops with salt and pepper and add to the oil. Brown on first side 3 minutes, turn over, and cook another 3 minutes on the other side. Set aside under foil to keep warm.

Add remaining 3 tbsp butter and the sage leaves to the saute pan. When the butter begins to brown, add the squash and toss it until lightly golden, about 5 minutes.

Arrange the squash on serving plates, and place the scallops on top of the squash. Sauce them with the piccata sauce and serve.

Source: Wall Street Journal, April 29.
Double-Smoked-Ham Salad with Apples, Toasted Pecans, Blue Cheese, and Bourbon Aioli
(serves 6)
3 heads bibb lettuce
1 lb double-smoked ham, shredded
2 Granny Smith apples, cored and thinly sliced
1 cup blue cheese
3/4 cup pecans, toasted whole
1/4 cup terragon leaves
1/4 cup chives, chopped
1/4 cup parsley, flat-leaf
1 shallot, finely chopped
3/4 cup Proof Bourbon Aioli (see recipe)
Salt
Pepper, fresh ground

Separate lettuce into leaves, tearing largest ones in half
Place in a bowl with ham, apples, cheese, pecans, herebs, shallots, and aioli. Mix well, add salt and pepper to taste.
Serve immediately on cold serving plates.

Source: Wall Street Journal, April 29.
Proof Bourbon Aioli
(makes 1 cup)
1 tbsp shallot, finely chopped
1 tbsp Dijon mustard
1 tsp lemon juice, fresh
1/4 cup champagne or white wine vinegar
1 lg egg yolk
1 tsp coarse salt
3/4 cup virgin olive oil (or one part extra-virgin, blended with one part of any vegetable oil)
pepper, freshly ground
1 tbsp bourbon (approx)

In a glender, combine shallot, mustard, juice, vinegar, egg yolk, and salt. Blend on high speed and slowly drizzle in oil to form an emulsified dressing. If it becomes too thick, add a drop of hot water to thin.

Add pepper to taste, and a little bourbon (a little goes a long way).

Source: Wall Street Journal, April 29.
White-Chocolate Vanilla Cake with Bourbon Cherry Syrup
(serves 6)

4 tbsp butter, unsalted
3/4 cup white chocolate chips
2 eggs + 1 egg yolk
1/2 vanilla bean, or 1 tbsp vanilla extract
3 tbsp granulated sugar
1/2 cup granulated sugar
1/3 cup plus 1 tbsp flour, all-purpose
1/2 cup bourbon
1/3 cup dried cherries
powdered sugar for dusting

Gently melt butter in the microwave in a 4-cup glass measuring cup. Be careful so the butter does not separate.

Add the white chocolate and microwave an additional 30 seconds. Remove and stir until the mixture is completely melted. Let rest for 3 or 4 minutes. If it separates or looks broken, discard and start over.

Whip eggs, egg yolk, vanilla, and 3 tablespoons sugar on high speed for 8 minutes. Scrape down the sides of the bowl. Add the chocolate mixture and the flour, whip on high for 4 to 6 minutes more. This can now rest for up to 2 days. (If storing, let it return to room temperature before baking.

Butter or grease six 4-ounce ramekins. Divide the cake mixture among the ramekins and place on a baking tray and bake at 425°F until the cake tops are light golden and puffy, about ten minutes. (The cakes will still be runny in the middle.

While cakes are baking, put 1/2 cup sugar, bourbon, and cherries in a small pan over medium heat. Don't stir. Reduce in half or until syrupy, 5 to 6 minutes. Remove from heat and set aside. It will thicken slightly as it sits.

When cakes are done, immediately remove them from the oven and place each ramekin on a plate, or invert cakes onto plates. Spoon bourbon-soaked cherries into the middle of each cake, and sprinkle with a little powdered sugar. Serve warm.

Tags: cooking
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