Category: whiskey

Bacon bourbon.

Bacon fat-infused Maker's Mark bourbon.

A couple of years ago, you wouldn’t have thought I’d be interested in doing much of anything with whiskeys or bourbons. Bacon… well, let’s be honest. Bacon is the ONE reason I couldn’t be 100% vegetarian. I have managed to keep most meat products out of my mouth most of the time. The two weaknesses I have? Chicken and bacon. I don’t know why. Maybe because they’re delicious.

Anyway, I have a lot of bourbon here to work with. You think you understand that statement but until you’ve seen a photo of the amount of bourbon Jay has, or seen it in person, you don’t really understand.

And the only one I really like? Maker’s Mark.

Bacon fat infused bourbon.

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Jameson caramel popcorn.

Popcorn with a caramel sauce made from Jameson Irish Whiskey.

Dudes- I have a confession. Popcorn is my FAVORITE snack food. Ever. Those big tins of it at Christmas? With the three different kinds? Oh man. Those are great, even though they’re not the best quality popcorn. I just freakin’ love popcorn. Any kind, really. Movie theatre popcorn, too. Back in the day- many many years ago- I worked at a movie theatre. ‘Nuff said.

I usually make my own popcorn in a Whirley Pop, which is an authentic old timey stove top popcorn maker. Of course, you could use a regular pot with a lid, too, but I actually prefer this after much trial and error. I use Diamond Crystal extra fine salt, a decent amount of ghee (that’s my secret, folks), and a bit of coconut or vegetable oil. As far as the kernels go, I usually buy the Trader Joe’s kind, or a fancy colored kernel from Sur La Table, but any will do in reality. And with this method I get perfectly butter-flavored popcorn every time, without all the chemicals & grease of microwave or pre-made popcorn. Jay declared it the best popcorn he’s ever had, anywhere. It’s my favorite too.

And I make popcorn a lot.

But I don’t often make popcorn like this.

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Toasted walnut maple cupcakes… with a maple rye whiskey butter glaze.

Toasted walnut maple cupcakes with a glaze made from Tap 357 maple rye whiskey.

For some reason, I always associate the maple-y flavors with fall. Maybe because that’s when maple syrup is tapped? Maybe because it goes great with pumpkin & cinnamon & nutmeg- all fall/winter flavors. Who knows. And even though it isn’t “fall” yet, the kids are back at school, the stores are shoving Halloween & Thanksgiving stuff in your face, and- like me- you probably have baking season fever. It’s a real thing, I swear.

So… here’s a cure.

No, not having a drink. Making cupcakes! Maple cupcakes. With an extra oomph: a maple glaze using maple syrup, maple rye, and butter.

It’s that time of year when it’s maybe SLIGHTLY (I emphasize slightly) more comfortable for baking, or having the oven on. Maybe if you’re lucky, the humidity is down too. The windows can perhaps be open during the day, as opposed to the constant hum of the air conditioner. Either way, it’s just that time. The time when I transition from canning my ass off to baking. It’s a slow transition, granted- especially when my garden is still in full swing & I’m wearing shorts. But it’s starting.

The smell of autumn isn’t far away.

Which means that it’s time to get started baking again, forreals.

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Sweet Preservation: mint julep preserved peaches!

An easy canning recipe for mint julep peaches! #sweetpreservation

This is my second year being a Canbassador & participating in the “Sweet Preservation” canning event, using stone fruits provided by the Washington State Stone Fruit Commission. On their Sweet Preservation website, they provide recipes, labels & even a Preservation 101 page to get people canning. Last year I received some amazingly beautiful Sweet Dream peaches & Honey Royale nectarines from them, and I made vanilla brandied peach jam, peach & pepper salsa, and nectarine basil preserves as well as made a beautiful crostata from the leftover peaches (& I even froze some). And this year, it’s peaches once again! This time, it was gorgeous Sierra Rich peaches.

No kidding- these were 22 lbs. of the most beautiful fresh peaches you’ll ever see.

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Down south style bourbon peach tea.

Truth be told, I’ve never really been a bourbon girl. When I was younger, the only liquor I drank was mixed in drinks like a “Madras” or “Long Island Iced Tea” or a plain ol’ rum & coke or something. I never acquired a taste for Jack Daniels, unlike my female college peers (or so they said- liars). And then later on as I got older (& realized some things do not mix well) I just stopped altogether with any kind of so-called hard liquor, and stuck to either beer or wine. Except for Jameson of course, which is a staple around here. Irish coffees!

But Jay is a bourbon guy and so I’ve come to find that there are a few that I quite enjoy with ice or in a drink, and some of those I even like straight up. There’s always a lot to choose from here (as of the time this post is being written there are no fewer than 24 bottles of bourbon/whiskey/etc on hand), so there’s enough to taste & sample & find out what I find to be good (Russell’s, James E. Pepper, and good old Maker’s Mark) & what equates to gasoline (Old Weller Antique).

Bourbon peach sweet tea.

(Note: All opinions above are clearly my own, and do not reflect Jay’s opinion nor what yours might be after trying said bourbons.)

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Irish soda muffins with Jameson soaked raisins, take two!

Irish soda muffins with Jameson-soaked raisins.

Faith & begorrah! Again with the “recipe redux”? Yes. Except, not really.

Irish soda muffins with Jameson soaked raisins. This idea was one I had years ago and it was too good not to do over. However I decided to do it a different way. Last time, it was a different recipe & golden raisins (soaked in Jameson Irish whiskey) on top. This time it’s regular dark raisins mixed into the batter.

Irish soda muffins made with Jameson-soaked raisins!

Green cupcake liners make everything look so appropriate this time of year. It doesn’t even have to be St. Patrick’s Day related. Just put it in a green cupcake liner, and you’re done.

And for me, St. Patrick’s Day meals can be tricky.

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Homemade Irish cream, ’cause why not?

Homemade Irish cream liqueur!

There’s been a lot of baking going on around here lately. I think I’ve put more milage on my new oven in the last 2 months than Jay’s put on his 2 year old car. So I wanted to do something easy that didn’t require doing a load in the dishwasher. And I decided to try this homemade Irish cream. Yes, Irish cream. A staple of the after-dinner drink, collaborator in the infamous “Irish car bomb” shot, and all-around delicious beverage.

Irish cream is a cream liqueur based on Irish whiskeycream, and other ingredients such as coffee, which can be served on its own or used in mixed drinks or as part of a shot or a whole shot. Irish cream is very popular in the United KingdomCanada, and the United States.

It is usually served on the rocks as a moderately strong beverage on its own, but is often mixed stronger by adding more whiskey or sometimes bourbon, which complements the Irish Whiskey used in production. Coffee liqueur such as Kahlúa and many caramel liqueurs are also used. Baileys is a common addition to White Russians, due to its creamy flavour.

Some recipes for Irish cream liqueur have been published, which use various combinations of Irish whiskey, cream, coffee (sometimes, and usually optional), sweetened condensed milk and evaporated milk. Many have significantly less alcohol by volume than the commercial brands.

– Wikipedia

At first, I was skeptical. Obviously, we all know that Bailey’s Irish cream (or Carolan’s, or Molly’s, etc, etc) is made with cream & whiskey. But I couldn’t really believe it was that simple to just make it at home. If it was true, why wouldn’t people do it more often?

I think the answer lies with the people who buy instant pudding mix & gray-colored supermarket pickles.

Don’t get me wrong: there’s always a bottle or two of Irish cream in my house. I will probably always buy it. But at least now I know I can make it myself! I’ll never, ever run out. Plus it just makes a great gift!

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