Mark Twain, a great lover of bourbon whiskey, once said, "There is no such thing as too much good whiskey." He was mostly referring to the good old American bourbon that originated from the Bourbon County in Kentucky. Distilled mainly from corn and aged in oak charred barrels, this amber-hued whiskey has a sweet flavour profile with hints of caramel and vanilla.
Besides going well with varied cocktails, the heaviness of bourbon, along with its sweetness, makes it a suitable accompaniment for several kinds of sweet and savoury dishes too. This spirit also makes for delectable glazes and sauces for roasted, grilled meats, baked delights and more.
Bourbon pecan sauce is the most popular and versatile one, with the splash of straight or blended bourbon whiskey. This delicious, rich, caramelised goodness is the secret sauce that complements a spectrum of culinary delights and kicks them up by a few notches.
For toasted pecans:
Lightly brown the pecans in a skillet over low heat
For the sauce:
In a saucepan, combine sugar and water on medium heat.
Stir constantly for 5 minutes or until all the sugar completely dissolves.
Add to it, the toasted pecans, butter, milk and vanilla extract.
Simmer for 2 – 3 minutes or until the sauce is thickened.
Spoon the magic of this buttery sauce and serve.
Drizzled over ravioli, pancakes, cake or bread, any dish draped in the richness of this bourbon pecan sauce will be indulgence all the way.
I love cooking a clean and fleshy haddock. I’d choose it over a cod or a plaice any day.
What holds true for hot dogs and the US, tacos and Mexico, shashliks and Central Europe and shawa