bourbon

Like a cross between a giant Danish and a frangipane-filled tart, this not-too-sweet galette is perfect for the holidays and beyond. Maple sugar gives it a warm and toasty note, and fresh ginger and allspice, a delicately spicy nuance. You can substitute other nuts for pecans, and walnuts or slivered almonds would work particularly well. And both the dough and filling can be made a few days ahead. Serve this with whipped cream or ice cream for a sophisticated dessert, then save the leftovers for breakfast the next day. An unadorned slice is fantastic with coffee.

Maple-Pecan Galette With Fresh Ginger

egg,

all-purpose flour, plus more for rolling

sugar

fine sea salt

unsalted butter (1 1/4 stick), cold and cut into 1-inch cubes

whole pecans, lightly toasted (see Note)

unsalted butter

bourbon, brandy or rum (optional)

vanilla extract

ginger

allspice

Flaky sea salt,

Whipped cream cream,

Make the dough: Crack the egg into a measuring cup and beat it with a fork. Add enough cold water to measure 1/3 cup. Transfer 1 tablespoon of the egg mixture to a small covered container and reserve it in the refrigerator for brushing the crust before baking.

To make the dough in a food processor, combine the flour, sugar and salt in the work bowl and pulse two or three times to combine. Add cubed butter, then pulse until the mixture has formed lima bean-size pieces. Drizzle in the egg mixture and pulse just to combine, taking care not overprocess.

To make the dough by hand, put the flour, sugar and salt in a large bowl and whisk to combine. Add cubed butter, then mix it in with your hands, pinching and squeezing with your fingers (or use a pastry blender) until the largest pieces are the size of peas. Drizzle in the egg mixture a little at a time, mixing until the dough starts to come together.

Dump the dough onto a lightly floured surface, and squeeze it once or twice to form a ball. (Add a few drops of water if needed to help the dough come together.) Flatten into a disk, cover in plastic wrap and chill for at least 2 hours or up to 3 days.

Make the filling: Set aside 1/2 cup pecans for the topping. Put remaining 1 cup pecans in a food processor with the sugar and process until finely ground. (If you’ve made the crust in a food processor, don’t bother washing it out.) Pulse in the butter, egg, bourbon, vanilla, ginger, allspice and fine sea salt until smooth. Chill for at least 1 hour and up to 3 days, until the mixture is cold and solid.

Place a piece of parchment paper on a work surface. Unwrap the dough and place it in the center of the paper. Top with another piece of parchment paper. Using a rolling pin, roll the dough into an 11-inch round. (It can be ragged at the edges.) Leaving the dough sandwiched in the parchment paper, transfer it to a rimmed baking sheet.

Remove the top piece of parchment paper from the dough. Spoon the pecan mixture onto the dough circle, leaving a 1 1/2-inch border. Top with reserved whole pecans. Gently fold the pastry over the filling, pleating to hold it in. (Casual folds are fine: The aim is to make sure the filling stays in the tart.)

Put the galette, uncovered, in the refrigerator for another 20 minutes (and up to 1 hour). It should be cold and firm to the touch when you put it in the oven.

As the galette chills, heat the oven to 375 degrees.

Brush pastry with reserved egg mixture. (Add a little water if it thickened as it sat.) Sprinkle the pastry very lightly with flaky sea salt and very generously with maple sugar.

Bake the galette for 25 to 35 minutes, until the crust is golden brown. Transfer baking sheet to a wire rack to cool for at least 30 minutes before cutting. Serve warm or at room temperature, with whipped cream or ice cream.

With a place of honor in the New Orleans drink pantheon alongside the Sazerac and the Ramos Gin Fizz, bourbon milk punch is enjoyed morning and night in the Crescent City, but most commonly at brunch. Restaurants and bars often pride themselves on their particular rendition. This one comes from the famed French 75 Bar in Arnaud’s restaurant in the French Quarter. It is easily whipped up before or after a meal, and offers near-immediate gratification.

Bourbon Milk Punch

dark rum

milk (use cream

simple syrup (see note)

nutmeg

In a mixing glass three-quarters filled with ice, pour the bourbon, rum, milk or cream, vanilla and simple syrup. Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Dust with nutmeg.

Bourbon Smash

simple syrup

mint leaves,

lemon

Put the simple syrup, mint leaves and lemon wedges into a cocktail shaker and muddle them until the lemons are broken down. Add the bourbon and fill the shaker with ice; using a long cocktail spoon, stir vigorously until very cold.

Fill a rocks glass with ice and use a fine strainer to strain the drink into the glass. Put the mint sprig in the palm of one hand and gently smack it with the fingers of your other hand (this releases the oils and fragrance). Garnish the drink with the sprig and serve.

This is my new favorite cocktail . it is great ANY time! The perfect blend of sweet, sour and bourbon. Yum!

<div><br /></div><div><span class="gig-selfreview-field-title">Review:</span><span class="gig-selfreview-body">My husband makes these, but with more lemon and peels off much of the peel, especially if it is a thick peel that can make it a tad bitter. Use good bourbon, my current favorite is Maker's Mark 46. We use fresh mint from our garden. Try them, they are delicious!</span><br /></div>

Delicious! Wonderful show and wonderful drink recipe!

I have been waiting to make this ever since I saw it on The Kitchen.....  I figured, why not Easter??  Wellll....  SO GOOD!!!!!  I can see this in my summer repertoire!

Love this drink! Making it today, my birthday, for a small dinner party. Serving grilled lamb chops and asparagus, so the mint in the drink seems perfect.

Great twist on the traditional bourbon drink.  Definitely not just a winter beverage!

https://www.foodnetwork.com/videos/classic-bourbon-smash-cocktail-0220357

Geoffrey makes a classic cocktail adding bourbon to muddled mint and lemon.

Classic Bourbon Smash Cocktail

Twisting the classic mint julep idea just a bit, this variation substitutes crème de cacao for the sugar, adding a chocolate flavor that pairs well with both bourbon and mint.

Chocolate Mint Julep Cocktail Recipe

mint leaves, mint

(60 milliliters) bourbon or rye whiskey (see note)

In a julep cup or large rocks glass, gently muddle mint leaves until lightly bruised, then swab the glass's sides with the mint's aromatic oils. Add crème de cacao and bourbon or rye and stir well. Half-fill glass with crushed ice and stir to combine. Fill glass completely with crushed ice and stir until outside of glass frosts. Add more crushed ice, heaping generously, then garnish with sprigs of fresh mint. Serve, adding a short straw if desired so that the fragrance of the mint bouquet will greet the drinker with each sip.

Bourbon-spiked eggnog garnished with crispy bacon bits.

Maple Bourbon Eggnog Recipe

eggs, separated

maple syrup

milk

heavy cream

bacon

Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of maple syrup and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.

Add egg yolks and remaining syrup to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, and alcohol and mix on low speed to combine.

Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with a bacon strip.

Bourbon, lemon, and honey combine for a cocktail that's perfect in all seasons.

Gold Rush Cocktail Recipe

honey syrup (see note)

Combine all ingredients in an ice-filled shaker. Shake until well chilled, about 10 seconds. Strain into an ice-filled double old fashioned glass.

The extra kick of a high-proof bourbon is great up against the bold, woodsy sage in this cocktail. We used Wild Turkey 101, which offers caramel and vanilla notes that are an ideal match for pumpkin.

Turkey and Sage Cocktail Recipe

sage leaves

Wild Turkey 101 Bourbon

pumpkin butter (see note)

lemon lemon

Angostura bitters

Reserve two sage leaves for garnish and muddle the rest gently in a cocktail shaker. 

Fill the shaker with ice. Add bourbon, pumpkin butter, lemon juice, and bitters. Shake until well-chilled, about 20 seconds. 

Strain evenly into two coupe glasses and float a sage leaf on top of each drink.

Whipped egg whites lighten up this classic spiked eggnog just a bit, without losing the richness of the original.

Classic Eggnog Recipe

sugar (5 ounces; 140 grams), divided

(700 milliliters) whole milk

(475 milliliters) heavy cream

(475 milliliters) dark rum, brandy, or a mix

For Basic Shaken Eggnog: In a cocktail shaker, combine 2 eggs, 2 1/2 tablespoons (37g) sugar, 3/4 cup (180ml) milk, 1/2 cup (120ml) cream, and 1/2 cup (120ml) rum, brandy, or a mix of the two. Shake vigorously until homogeneous and frothy. Strain into 3 to 4 goblets and top with freshly grated nutmeg. Repeat process with remaining ingredients for further batches.

For Extra-Light and Foamy Eggnog: Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. (Alternatively, use a handheld electric mixer or hand blender in a large bowl.) Increase speed to medium-high and, watching carefully, beat until egg whites are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash mixer bowl.

Add egg yolks and remaining sugar to now-empty mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, and alcohol and mix on low speed to combine.

Using a rubber spatula or handheld whisk, fold whipped whites into egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with grated nutmeg.

For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.

Eggnog

egg whites*

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Also added a splash of vanilla extract freshly grated cinnamon. Way better than store bought. So frothy. 

SO MUCH FRESHER TASTING THAN THE BOTTLED STUFF. I've been making this recipe for 3 years now during Christmas time. I agree that it does come out a little thinner than a lot of the bottled stuff that people are used to but the flavor is WAY better and more natural tasting. Also...this stuff gets thicker and more flavorful the longer you let it sit in the fridge. 

<ul><li>I've made this the past few years. Anyone who says it isn't thick enough isn't whipping the egg whites stiff enough. AND they will separate if left to sit awhile. Just give it a good stir. Only adjustments I make is more alcohol, I used rum, and a little heavier on the spices. Very good recipe to get you started and tweek to your own preferences.  Brittany ♡<br /></li></ul>

Good basic recipe - adjust yolks, alcohol, spices to taste. I added vanilla, cinnamon, clove and used goats milk, 6oz of bourbon and it was very very tasty. Alton's recipes are always solid. 

After reading reviews, I changed it up only slightly, and it was amazing! It actually took my mom back to her childhood when my grandmother made it during the holidays.  
 
I doubled the batch to make a punch bowl full of it for Thanksgiving. I used the cooked method to make sure I wouldn't make anyone sick. If it was just for me, I wouldn't care! 
 
Rather than 1 pint of milk to 1 cup cream, I reversed it to ensure it was thick and rich (1 pint of cream to 1 cup milk). I discovered a complaint through the reviews that it was runny and not thick like the store bought stuff.  
 
I added extra nutmeg that also was suggested, and added a smidge more sugar...2 tablespoons at most. It perhaps needed it since I left out the bourbon.  
 
Great recipe! Will be making it again for Christmas!

Delicious. I really like the layer of foam you get from the egg whites. The only change I think I'll make in the future is using one more egg since I use eggs from my dad's chickens and I think they're a little smaller than store bought, so my nog wasn't as thick as I'd like. 

So delicious! I used an extra egg which seemed to make a thicker eggnog. I also used rum flavoring instead of the bourbon (so I can drink this in the morning, too) which turned out to taste fantastic. The fresh nutmeg really makes a difference!! I can't believe how easy it is to make eggnog that is sooo much better than the store. 

I love Alton Brown.   He is a food alchemist and bonified food scientist.     However, because I literally hang on his every word; I CAN FULLY ASSERT THAT THIS IS NOT THE FULL THROTTLE EGG NOG RECIPE THAT HE HAD MADE ON Good Eats.   How do I know?<div><br /></div><div>He had used three different alcohol libations; bourbon, ????? and rum for a holiday punch bowl.   I don't know why this recipe is not precisely accurate to the one featured on the episode .    Correct me if I am confused, but I adamantly sure that I am totally correct.   I was typically transfixed and delighted to learn the combination of fermented authentic elements that are typically omitted from the true original recipe.  </div><div><br /></div><div>I will render the other two stars when the recipe two missing ingredients are revealed.   </div><div><br /></div><div><br /></div>

This nog is amazing! It has been a holiday tradition in my family since we watched that show and I worked up the courage to serve my family raw eggs.

https://www.foodnetwork.com/videos/eggnog-0153114

Alton's making eggnog, the drink that thinks it's a custard pie.

The classic, three-ingredient cocktail you'll be drinking all year—with a cherry on top, naturally. 

Whiskey Sour

lemon juice

orange wheel (for serving)

Maraschino cherry (for serving)

There’s a simple structure behind all sours, a family of citrus-based cocktails.

Bon Appétit

Combine bourbon, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.

Strain cocktail through a Hawthorne strainer or a slotted spoon into an old-fashioned or rocks glass filled with ice. Garnish with orange wheel and cherry.

Easier and homier than an apple pie, this gently spiced crumble feeds a crowd. If you don't want to make the bourbon cream, serve this with ice cream instead: Vanilla is classic, but ginger, green tea or salted caramel would also be terrific.

Apple Gingersnap Crumble

dark brown sugar,

granulated sugar, plus more to taste

cornstarch

cinnamon

2 3/4 kilograms apples, peeled and cut into 1/4-inch slices (about 11 large)

cranberries

unsalted butter, cubed

all-purpose flour

dark brown sugar

cardamom

cloves

lemon zest

unsalted butter, melted

molasses

Make the filling: Heat oven to 400 degrees. In a large bowl, stir together brown and granulated sugars, cornstarch, cinnamon, ginger and nutmeg. Stir in apples and cranberries, sprinkle with lemon juice, and toss until combined. Taste mixture: An apple slice should be slightly sweeter than you’d like; the cranberries will seem like they need a little extra sugar. Add more sugar or lemon juice if needed.

Scrape apple mixture into a 9-by-13-inch baking dish or a shallow gratin dish, mounding them slightly in the center. (This will even out as it bakes.) Dot top with cold butter cubes. Place baking dish on a baking sheet to catch any bubbling juices that may spill over.

Bake for 25 minutes, stirring once halfway through, while you make the topping.

Make the topping: In a medium bowl, whisk together flour, brown sugar, ginger, cardamom, cinnamon, cloves, salt and lemon zest. Add butter and molasses, and use your fingers to crumble the mixture together to form 1/2-inch crumbles.

After 25 minutes of baking, stir the apples and mound slightly again. Gently press down on them with a spoon or spatula. Scatter crumbles evenly on top of apples.

Bake until topping is crisp and filling bubbles up around the sides of the dish, an additional 30 to 35 minutes. If the top starts to look too dark before the juices are bubbling, loosely cover top of crumble with foil. Transfer to a rack and let cool for at least 30 minutes before serving. If you made it ahead of time, you can also reheat the crumble at 400 degrees for 10 to 15 minutes.

Within an hour of serving, make the bourbon cream. Using an electric mixer or a whisk, beat together cream, confectioners’ sugar and bourbon until soft peaks form. Chill if not serving immediately. Serve with apple crumble.

This recipe, part of our <a href="http://www.bonappetit.com/recipes/holidays-recipes/article/throwback-thanksgiving/">Throwback Thanksgiving feature</a>, is from our 1970 issue. Mincemeat can be purchased at specialty baking shops, or made with a combination of dried fruits, rum or brandy, brown sugar, and baking spices. It's traditionally mixed with beef suet, but you can substitute butter or schmaltz.

Country Mince Pie

Mincemeat Pie Filling

tart apples, diced (about 2 cups)

Pastry for two 9" pie crusts

Whipped cream (for serving; optional)

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Mincemeat can be purchased at specialty baking shops, or made with a combination of dried fruits, rum or brandy, brown sugar, and baking spices. It's traditionally mixed with beef suet, but you can substitute butter or schmaltz.

Mix mincemeat, apple, and bourbon in a large bowl. Line a 9" pie pan with pastry. Fill with mincemeat mixture. Top with remaining pastry cut to fit or lattice top. Slit top crust. Bake at 400° until crust is golden brown, 30–35 minutes. Serve pie warm with whipped cream, if desired.

Adapted from this <a href="https://www.davidlebovitz.com/bourbon-ginger-pecan-pie-recipe-thanksgiving/"><strong>David Lebovitz recipe</strong></a>.

<em><strong>Notes:</strong></em>

If you want to make a double batch of pie dough, follow <a href="https://alexandracooks.com/2017/11/22/bourbon-pecan-pie-no-corn-syrup-foolproof-pie-dough-video/"><strong>this recipe</strong></a> (also included below this recipe). I've written the pie dough as a single recipe should you only want to make a single pie.

I don't blind-bake the crust because I never find it to be worth the effort. I have a couple of Emile Henry pie plates (similar to <a href="https://www.amazon.com/gp/product/B00WRIJ0UY/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00WRIJ0UY&amp;linkId=z7b5638deb81af5805803e8dc94cfdez" target="_blank" rel="nofollow noopener"><strong>this one</strong></a>) with clay bottoms, and the crust always turns out nice and crispy.

UPDATE: This pie has become a Thanksgiving staple.

Bourbon Pecan Pie (No Corn Syrup) with Salted Whipped Cream

(160 grams) all-purpose flour

table salt

C. + 1 T. (71 g) ice water

1 cup (215 grams) packed dark brown sugar

eggs

4 tablespoons melted butter

3 tablespoons bourbon

1 teaspoon vanilla extract

1/4 teaspoon salt

confectioner’s sugar

flaky sea salt,

vanilla

Make the pastry

In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center of the towel. Grab the four corners of the towel together and twist to create a beggar&#8217;s purse, pressing the dough into a round. Use your hands to pack and flatten the round.

On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over.

Roll the dough on a lightly floured surface until it’s 12- to 13-inches in diameter. Transfer it to a 9-inch pie plate or pan. Trim dough that hangs over by a lot — leave at least an inch over hanging; you may not need to trim everywhere. Tuck the overhanging edges under, between the rim of the pie plate and the dough, and crimp the edge of the dough. Chill the dough in the freezer until firm, at least 30 minutes.

To make the filling

, in a large bowl, whisk together the brown sugar, maple syrup, eggs, melted butter, bourbon, vanilla, and salt. Stir in the pecans.

Pour the filling into the tart shell and bake until the center of the pie is seems just about set. It should still jiggle a little. Begin checking it at the 40 minute mark, but it may take 45 to 50 minutes (I find 50 minutes to be about right) to reach that point of doneness. Remove it from the oven and let cool on a wire rack. Serve at room temperature.

To make the salted whipped cream

Whip heavy cream in the bowl of a stand mixer until soft peaks begin to form. (You can do this by hand, too, with a bowl and whisk.) Add confectioner&#8217;s sugar — start with 1/4 cup and add more to taste. Add a big pinch of sea salt and the vanilla and beat to combine and until the peaks begin getting firmer. Taste — the mixture should be slightly sweet and the salt should be noticeable, though the whipped cream should not taste salty. You don&#8217;t want the whipped cream to taste too sweet because pecan pie is very sweet.

This video shows how to make pie dough in the food processor. The trick is to pulse just until the dough becomes crumbly, then to use a tea towel to shape the dough into a round — this ensures the dough will not be over-mixed during the mixing process. If you don't have a food processor, simply use a fork or a pastry cutter. 

This is the dough recipe I use for all of my pies, tarts, galettes, etc. It yields a flaky, buttery, golden crust every time.

Find the full recipe here: https://alexandracooks.com/2018/11/13/favorite-all-purpose-pie-dough-recipe-all-the-pies-i-use-it-with/

Foolproof Homemade Pie Dough

Adapted from Everyday Food. The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try...

Bacon-Bourbon Jam Recipe

regular, supermarket variety bacon, cut crosswise into 1-inch pieces

medium onions, diced (about 2 cups)

garlic,

cider vinegar

coffee

Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.

Transfer bacon to paper towels to drain. Discard fat from one skillet. Pour off all but one tablespoon fat from remaining skillet. Add onions and garlic and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.

Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours. 

Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.

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