Bourbon is flavor booster for fall dishes
If ever there was a season for bourbon, it’s fall.
The rich, round vanilla notes of a good bourbon complement our favorite foods. That goes for meats, vegetables and sweets.
It’s an equal-opportunity spirit that makes everything taste better. A splash of bourbon is an easy way to up the flavor ante and elevate your home cooking.
For example, a little bourbon and brown sugar mixed with butter, salt and pepper transforms ordinary sweet potatoes and winter squash into a side dish that steals the spotlight. To coax all the flavor out of these vegetables, make sure to roast instead of boil them.
One of my signature dishes is Sweet Potato Bourbon Mash. When I am feeling extra fancy, I top the mash with sweet and spicy praline pecans. It’s good all year long and a sophisticated substitute for traditional marshmallowtopped sweet potatoes.
My go-to kitchen bourbon is Maker’s Mark because of the high vanilla and caramel notes and the round, full flavor. But I like to use different bourbons for different uses.
If I am using bourbon to flambé a pork chop, for example, I use Booker’s Bourbon because it has a high-alcohol content. The current batch of “Country Ham” Booker’s is perfect for finishing a grilled pork chop with a quick tableside flambé.
In fact, if you’re a fan of country ham and prosciutto, I suggest you serve some thin slices with a thimble of this bourbon as an appetizer. It’s a perfect pairing — take small bites of your favorite salty ham with a small sip of this uncut, unfiltered barrel-strength sweet and fiery bourbon.
Flambé sounds oldfashioned, and it is. But it is also a “wow” presentation and leaves the pork with a whisper of whiskey flavor that adds dimension to the chop.
I like to brine my thickcut chops, grill them directly and finish them over indirect heat before dousing with Booker’s and setting them on fire. Be sure to do this on a heat-resistant platter or sheet pan. After the flames have burned out, remove the chops to a platter, let rest for 10 minutes, carve and serve.
My favorite new bourbon is Uncle Nearest. It’s being distilled in honor of the first African American master distiller, Nathan “Nearest” Green.
The bourbon is bold and spicy with caramel and maple notes. Lately, I have been using it to make whiskey butter that I put on top of a grilled or cast-ironseared steak. It’s also great on fish, chicken and pork.
Since oil and water — or, in this case, butter and bourbon — don’t mix, I soak chopped shallots in a tablespoon of bourbon, then mix them into soft butter and add a bit of coarse salt, white pepper and chopped curly parsley for a multiuse whiskey butter that finishes any dish.
If I don’t have time to make a homemade dessert, I frequently serve dressedup ice cream and cookies. I buy the best-quality vanilla ice cream my grocery store carries, drizzle it with Knob Creek Smoked Maple Bourbon
Whiskey and serve it with crisp store-bought cookies. The smoky maple bourbon isn’t overly sweet and doesn’t taste artificial, like many syrupy liqueurs on the market. It’s also good drizzled on baked or grilled fruit, or in fall squash purees.
On days I do make dessert from scratch, my bourbon is close at hand. I add it to homemade applesauce, apple pie, sweet potato pie, pumpkin pie, pecan pie and anything chocolate. I use it to make a glaze for an apple cake or pound cake. I like to think of bourbon as a maxed-out vanilla extract.
Even if you buy your dessert from a store, you can make it semi-homemade with a “flavor bomb” of Bourbon Whipped Cream. A dollop will make everything taste better.
This is especially helpful during the holidays, when you might not have time to bake a pie or cake from scratch. To make Bourbon Whipped Cream, add 1 tablespoon superfine sugar and 2 tablespoons of your favorite bourbon to heavy cream as it is being whipped. Beat until stiff and serve immediately. Refrigerate any unused cream.