Bourbon And Honey Recipes

BOURBON HONEY CAKE

Steps:

• Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
• Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.

BOURBON AND HONEY

Steps:

• 1. In a small sauce pan, combine lemon juice, honey and thyme. Bring to a boil. Remove thyme, then chill.
• 2. Choose a quality bourbon (NOT a Jack Daniels grade. In my opinion, life is too short for subpar whiskey.)
• 3. Chill two tumblers in the freezer. Divide chilled lemon juice/honey mixture between the two tumblers. Stir in 2 shots (or more?) per tumbler. Serve with a spring of thyme in the glass. Enjoy.

BOURBON AND HONEY BLUEBERRY SMASH COCKTAIL

Steps:

• To make the Honey-Mint Syrup, in 1-quart saucepan, mix honey and water. Heat about 2 minutes over medium-high heat, stirring constantly until honey is dissolved. Remove from heat; add the mint and set aside 1 hour to cool. Remove the mint, pour syrup into glass jar. Cover jar; refrigerate until ready to use. Makes about 1 cup.
• In a medium bowl combine 1/2 cup of the blueberries, 1/4 cup of the Honey-Mint Simple Syrup, lemon juice and mint leaves. Using a muddler or a wooden spoon, mash together. Strain blueberry mixture into a 2 quart pitcher. Stir in bourbon and club soda. Add ice to fill the pitcher. Garnish each drink with additional mint and blueberries.

GRILLED WINGS WITH HONEY BOURBON GLAZE AND ROQUEFORT DIP

Steps:

• For the wings: Preheat the oven to 300 degrees F. Preheat a charcoal grill to medium-high heat.
• In a large saucepot, add the wings, salt, vinegar, sugar and chiles. Cover with water and bring to a boil. Immediately turn off the heat and strain the wings, then spread on a baking sheet and carefully pat dry. Roast in the oven to dry out the wings, about 30 minutes.
• For the honey bourbon glaze: Add the oil to a medium high-sided saute pan over medium heat. Add the onion and cook to slightly soften, 2 to 3 minutes. Add the honey and mustard and stir to combine. Carefully add the bourbon off the heat, then return to the heat and boil until it has a syrup consistency and coats the back of a wooden spoon, 5 to 10 minutes.
• Carefully add the reduced mixture to a high-powered blender and blend until thoroughly combined. Add the glaze to a large metal bowl and add the wings directly to the bowl from the oven. Toss until the wings are thoroughly coated.
• Grill the coated wings until charred on both sides, about 5 minutes per side. Add to a large platter.
• For the blue cheese dressing: Combine the Roquefort, sour cream, mayonnaise, cracked black pepper and celery salt in a medium bowl and stir until thoroughly combined. Taste and adjust the seasoning as needed with salt. Keep cold.
• Garnish the dip and grilled wings with the scallions just prior to serving.

HONEY BOURBON SHRIMP

Steps:

• To make the Honey Bourbon Sauce, combine all the sauce ingredients in a mixing jar. Cover and shake until combined. Or, just combine all the ingredients in a bowl and whisk until combined.
• To simmer the sauce, heat a skillet over medium-high heat and pour the sauce in it. Allow the sauce to simmer for 2-3 minutes. Now, Throw in the cleaned and deveined shrimps. Reduce the heat to medium-low. Cook for 4 minutes and toss to combine the Shrimps with the sauce
• Once the shrimps gets cooked, garnish with some chopped cilantro and serve immediately.

BOURBON AND HONEY BEER COCKTAIL

Steps:

• Add bourbon, lemon juice, honey and bitters to a cocktail shaker filled with ice; shake well, until honey is dissolved. Divide between two pint glasses, top with beer. Garnish with a lemon twist.