Well what I actually mean by that is that you are not limited to using Bourbon only for entrees. Although I have been making a wonderful barbecue sauce with it for years (my old # 7 Sauce) and also make a wonderful meat glaze with it, I recently had an interesting “challenge” with Bourbon last week.
A client of mine was invited to a theme dinner party, and the theme was Bourbon. I do not know the entire menu for the evening but I envisioned some great dishes that can be made using this versatile American Spirit, literally everything from Soup to Nuts!
Well back to the dessert, my first idea was to suggest an upscale bread pudding with Bourbon sauce. But. no matter how much I was selling this idea to myself, it kept on coming back to me that no matter what I call it, its still bread pudding. This would not work. I had to “chef it up”.
My next choice was to put my Southern Gentlemen hat on and think Southern Desserts. That was when Pecan Pie came to mind. I checked a few recipes and it seems that our friends Jim and Jack get along great with Pecan Pie (think Bourbon Pralines) and chocolate was usually mentioned alongside.
I knew that this was the answer and suggested it to my client and when I added that the pie would be served with Bourbon Whipped cream, she thought that it was “da Bomb” and it was added to the menu.
The recipe follows below, and BTW, I understand that the pie was a hit but I’m really not sure who got credit for baking it!
Thanks for reading and remember,
Always be Cooking, or in this case Baking
Chef Rob
