Molasses Bourbon Butter Spread Recipes

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BOURBON MOLASSES WINGS



Bourbon Molasses Wings image

Provided by Matt Robinson

Number Of Ingredients 8

1 cup ketchup
1/4 cup molasses
1/4 cup balsamic vinegar
1/4 cup bourbon
4 pounds chicken wingettes
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • To make sauce: In a saucepan, over medium heat, stir and cook ketchup, molasses, vinegar and bourbon until boiling. Lower heat to medium-low and simmer until slightly thickened, about 10 minutes. Remove the pan from the heat; set aside.
  • Heat oven to 475 degrees F. Line two bake sheets with foil. Toss wings in oil, salt and pepper. Divide wings between both sheets and spread to wings out into one even layer. Roast until golden brown and tender, about 35 minutes. Remove from oven and let cool for 3-5 minutes or wings easily release from foil. Transfer wings to a large bowl and toss with sauce until well coated.

MOLASSES-BOURBON PECAN PIE



Molasses-Bourbon Pecan Pie image

This not-too-sweet take on a classic pecan pie is packed with crunchy toasted pecans mixed with the rich and robust flavor of molasses.

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 8 tp 10 servings

Number Of Ingredients 13

1 1/4 cups all-purpose flour, plus more for dusting
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons cold vegetable shortening
1 tablespoon granulated sugar
1/2 teaspoon salt
1 tablespoon apple cider vinegar
2 1/4 cups pecans
6 tablespoons unsalted butter
2 large eggs
2/3 cup packed light brown sugar
1/2 cup molasses (not blackstrap) or sorghum
2 tablespoons bourbon
1/2 teaspoon salt

Steps:

  • Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in the vinegar and 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
  • Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least 30 minutes.
  • Meanwhile, make the filling: Position a rack in the lower third of the oven; preheat to 425 degrees F. Spread the pecans on a baking sheet and toast until darkened, about 8 minutes. Transfer to a plate and return the empty baking sheet to the lower oven rack. Melt the butter in a small skillet over medium heat and cook, stirring with a rubber spatula, until brown flecks appear, about 8 minutes; let cool slightly. Whisk the browned butter, eggs, brown sugar, molasses, bourbon and salt in a bowl. Scatter the toasted pecans in the prepared crust; pour in the brown sugar mixture.
  • Put the pie directly on the hot baking sheet in the oven and reduce the temperature to 325 degrees F. Bake until the crust is golden brown and the filling is set, 45 to 55 minutes. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool at least 1 hour before serving.

BOURBON MOLASSES SAUCE



Bourbon Molasses Sauce image

Provided by Shelley Wiseman

Categories     Sauce     Bourbon     Dessert     Thanksgiving     Quick & Easy     Molasses     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 cup

Number Of Ingredients 6

3/4 cup sugar
1/4 cup plus 2 tablespoon water, divided
3 tablespoons bourbon
3 tablespoons unsalted butter
1 1/2 tablespoons molasses (not robust or blackstrap)
1/4 teaspoon salt

Steps:

  • Bring sugar and 2 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber. Remove from heat and stir in remaining 1/4 cup water, then stir in bourbon, butter, molasses, and salt. Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary.

MOLASSES-BOURBON BUTTER SPREAD



Molasses-Bourbon Butter Spread image

Make and share this Molasses-Bourbon Butter Spread recipe from Food.com.

Provided by little_wing

Categories     Low Protein

Time 5m

Yield 1/3 cup

Number Of Ingredients 4

5 tablespoons butter
4 teaspoons molasses
1 teaspoon Bourbon
1/2 teaspoon grated lemon rind

Steps:

  • Combine all ingredients and beat with electic mixer until smooth.
  • Chill until firm.

Nutrition Facts : Calories 1802.5, Fat 172.8, SaturatedFat 109.4, Cholesterol 457.9, Sodium 1256.8, Carbohydrate 60.4, Fiber 0.3, Sugar 44.6, Protein 1.9

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