3 Peppercorn Bison With Tennessee Whiskey Sauce Recipes

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CREOLE BREAD PUDDING WITH WHISKEY SAUCE



Creole Bread Pudding with Whiskey Sauce image

Provided by Food Network

Categories     dessert

Yield Makes 8 servings

Number Of Ingredients 14

1 tablespoon butter
12 medium eggs, beaten
2 cups heavy cream
2 tablespoons pure vanilla extract
2 cups sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
4 ounces day-old French bread, sliced 1 inch thick (see Note)
Whiskey Sauce (see below)
1 1/2 cups heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon

Steps:

  • Preheat the oven to 250 degrees F.
  • Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside. (Once in the oven, the casserole will sit inside a larger pan. A roasting pan would be good.) Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl. This helps to evenly distribute the spices. Add the sugar mixture to the egg mixture, and combine thoroughly.
  • Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard. Cover the casserole with foil, place in a larger dish (the roasting pan, if that's what you've decided to use) partly filled with hot water, and bake for 2 1/2 hours. Remove the foil, add increase the oven temperature to 300 degrees. Bake for 1 hour more, or until the pudding is golden brown and slightly firm. Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny. If you're unsure whether it's done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook. Serve slightly warm with whiskey sauce.
  • Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.

BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE



Bread Pudding Souffle with Whiskey Sauce image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 6 servings

Number Of Ingredients 16

3/4 cup sugar
1 teaspoon ground cinnamon
Pinch freshly grated nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon pure vanilla extract (use a high-quality extract, not an imitation)
5 cups day-old French bread, cut into 1-inch cubes, see note
1/3 cup raisins
1 1/2 cups heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon
9 medium egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch square-baking pan.
  • To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature.
  • To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
  • Preheat the oven to 350 degrees F, and butter 6 (6-ounce) ceramic ramekins.
  • To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. This dish needs a good, stiff meringue, and the eggs whites will whip better if the chill is off them. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the souffle will not work.
  • In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Place a portion of this mixture in each of the ramekins.
  • Place the remaining bread pudding in a bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin. With a spoon, smooth and shape the tops into a dome over the ramekin rim.
  • Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle and spoon the room-temperature whiskey sauce into the souffle.

SWEET POTATO PUDDING WITH TENNESSEE WHISKEY SAUCE



Sweet Potato Pudding with Tennessee Whiskey Sauce image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 18

1/4 cup butter
1/2 cup sugar
1/4 cup firmly packed brown sugar
2 eggs, beaten
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Dash salt
2 1/2 cups uncooked sweet potatoes, shredded
1 1/2 cups milk
Tennessee Whiskey Sauce, recipe follows
Whipped cream
1 1/4 cups water
1/2 cup firmly packed light brown sugar
1/4 teaspoon nutmeg
1/4 cup Jack Daniel?s whiskey
1 1/2 tablespoons cornstarch
2 tablespoons butter

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large mixing bowl, cream the butter and sugars. Add the eggs into sugar mixture, one at a time, incorporating each egg into the mixture. Add spices and salt. Stir potatoes into sugar mixture; add milk and mix thoroughly. Pour into a greased 2-quart baking dish.
  • Bake for 50 to 60 minutes.
  • To serve, spoon Tennessee Whiskey Sauce over and top with whipped cream.
  • In a small saucepan combine water, sugar, and nutmeg. Bring to a boil. Combine Jack Daniel?s Whiskey and cornstarch; stir into sugar mixture. Cook until thickened. Blend in butter until melted.

3-PEPPERCORN BISON WITH TENNESSEE WHISKEY SAUCE



3-Peppercorn Bison with Tennessee Whiskey Sauce image

Provided by Food Network

Categories     main-dish

Time 36m

Yield 4 servings

Number Of Ingredients 12

Four 8-ounce sirloin bison steaks, well trimmed
1/4 cup olive oil
1/2 cup mixed peppercorns, black, green and pink, coarsely ground
2 tablespoons kosher salt
2 tablespoons minced shallots
1 tablespoon minced garlic
2 tablespoons butter
1 cup Tennessee Whiskey (Recommended: Jack Daniels)
1 cup veal stock
1/2 cup cream
Salt
Pepper

Steps:

  • One hour prior to cooking, coat the steaks with oil and season liberally with the peppercorn mixture and salt. Grill or saute over high heat to your desired doneness, approximately 4 minutes on each side for medium rare.
  • For the sauce: Sweat the shallots and garlic in the butter in a heavy-bottomed saucepan on medium heat. Add the whiskey and reduce by half. Add the stock and cream and simmer for 5 minutes. Season, to taste, with salt and pepper.

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