A Classy Affair: Bourbon Caramel Pot De Crème

Wake up. Perform your chores. Go to work, stay there from 9 to 5. Brave the traffic. Every day — day after day. Love takes a hit in urban spaces. But, this one day is like a leaf out of a different book. Valentine’s Day is special-- after all love is all about celebrating your lover and the companionship. And what could be a better way of going about Valentine’s Day than a perfectly planned dinner? This dessert here is a mouthful of sophistication and decadence. With a touch of whisky and a splash of love, here’s how you can make your partner fall in love with you all over again. For that,

Ingredients

    For the Pot de Crème:
  • 1 ½ cups of heavy cream
  • 4 large egg yolks
  • 2 tablespoons packed brown sugar
  • 1/3 cup maple syrup
  • 1 vanilla bean
  • split lengthwise
  • A pinch of sea salt
  • For the topping:
  • ¼ cup heavy whipping cream
  • 1 ½ tablespoon of bourbon
  • For the garnish:
  • Cocoa powder
  • Espresso powder
  • Flaky sea salt

The Process

Then you’ll have to…Take a heavy-bottom saucepot. Whisk the egg yolks with the packed brown sugar, maple syrup, ½ cup of heavy cream. Once blended, add in the rest of the cream. Scrape the vanilla seeds and add to the pot. Add a pinch of salt. Transfer to stove top. Cook on medium flame, whisking continuously until all the ingredients are infused together. Keep stirring until the mixture thickens, enough to coat the back of a spatula (pro tip: use a rubber spatula for checking consistency). Remove from heat. Strain through a fine mesh. Let cool. Portion into individual servings, chill for a minimum of eight hours up to two days.Before serving, whip the heavy cream into soft peaks. Dollop on top of servings. Dust with cocoa and espresso powder. Sprinkle a few flakes of sea salt. Tada! Here’s one for the sweet tooth that can double up as a dessert for a special occasion.


Bourbon-Infused Mini Pecan Pies

With Thanksgiving and Christmas just around the corner, a day of celebration doesn’t feel quite complete, without a few traditional recipes on the table. Hence, pies. Thanksgiving is never as enjoyable without the smell of fresh pie wafting through the air. And what better way to set the holiday spirit in full swing, than with bite-sized pecan pies with a dash of added bourbon.

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Drink Till it Makes News: Meet the Whiskey Journalist

The Journalist dates back to the early 20th century. Though details of its origin are unknown, the recipe first made an appearance in Harry Craddock’s Savoy Cocktail Book during the 1930s.Craddock was one of the most famous bartenders of the ’20s and ’30s. He moved to the United States from the United Kingdom, where he worked at Cleveland’s Hollenden Hotel and New York’s Knickerbocker Hotel and Hoffman House. This enabled him to become a US citizen. However, during the ‘Prohibition’ period, he left the States and joined the American Bar in London, in 1920. Two of his most famous cocktails are the Corpse Reviver #2 and the White Lady.Interestingly, The Whiskey Journalist has been a go-to drink for many journalists and writers. One isn’t sure if the cocktail’s name hatched that stereotype, or if it’s just a coincidence a number of writers happen to enjoy the drink. The present version of this somewhat rare cocktail is strong, yet it offers a lot of delightful flavor and constitutes a medium body. The original Journalist cocktail uses gin for its base, whereas this variation, as the name suggests, uses whiskey. Rye whiskey is usually preferred (but feel free to substitute it with American bourbon) along with balanced ratios of sweet and dry vermouth.

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WHO SPIKED MY POPCORN? WHISKEY GINGER CARAMEL CORN

Transform regular popcorn into a gourmet delight in under 15 minutes with this ridiculously simple recipe for whiskey ginger caramel corn. This boozy, adult-version of the traditional movie theater snack is nothing like the stale bags of over-salted, overpriced gravel sold at the cinema. Plain air-popped corn is dressed in a generous coat of rich, buttery caramel infused with liquor and spice to create a complex, unexpected burst of flavors on the palate. (The alcohol in the whiskey is cooked off, leaving behind its malty, smoky essence.)The combination of sweet and salt in a single mouthful is already a match made in heaven (think salted caramel, peanut butter and jelly). Toss a pinch of ginger for zing, and a splash of whiskey into the mix, and you’re left with a treat that is truly exalted and versatile. Not only does it make a unique tidbit and after-dinner dessert option, but also a gift option for you loved ones, packed in dainty sealed mason jars. Store in an airtight container for up to three weeks, although to be honest, you’ll be lucky if they last that long.These crunchy golden clusters of goodness add a touch of sophistication to plain ol’ popcorn, and takes the banality right out of it.

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