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Bourbon

Homemade Bourbon Cherry Cordials & A Bourbon Cocktail Recipe

I’m SO excited about this post! Mr. Fit’s first recipe. It’s a bourbon cocktail recipe, he’s so good at cocktail makin'. I’ll share that with you all at the end.

First, these super fun chocolates that make a perfect last minute hostess gift. Or a fun addition to your holiday dessert tray.

Nothing like soaking fruit in liquor to help you get through the holidays!

While my cherries where soaking in bourbon, the three of us headed over to Travel Town to take a few shots of Tater.

I’m trying to challenge myself to get better at photography by taking pictures of non-edible things like humans. Even though she’s so cute I wanna bite her little cheeks!

Even though I am way too hard on myself, I think it is really important for me to take steps towards bettering myself in a lot of different ways. If I want to be a better photographer, it isn’t just going to all of the sudden happen one day. I have to work on it, read, study, shoot, and re-shoot. And I get to take pictures of Tater, and she is pretty stinkin' cute.

When we got back, and I had finished the cordials, I had a 1/2 cup of perfectly good bourbon and nothing to do with it. I hate to waste perfectly delicious booze, so I gave it to Mr. Fits and he wrote up a recipe for us all.

Use good bourbon for this recipe. You taste it, and you want it to taste good. My recommendation is Buffalo Trace. It’s a beautiful, artisan bourbon and it’s affordable. Shocking, I know. It is one of those magical products that is loved by bourbons snobs and inexpensive enough to go out and buy. Don’t tell those Buffalo Trace people that they could probably double the price and I would still buy it. It’s the only bourbon I actually like to drink.

Bourbon Soaked Cherry Cordials

30 fresh, sweet cherries (like Bing, don’t use sour or pie cherries)

1/2 cup Buffalo Trace Bourbon

2 cups dark chocolate (60%-70%)

Pit all thirty cherries and place then in one tight layer on the bottom of a loaf pan. Pour the bourbon on top of the cherries and toss to coat.

You want the cherries to be sitting in the bourbon, about half way covered.

Allow to soak for 1 1/2 hours at room temperature, tossing to redistribute the bourbon every 20-30 minutes.

Remove from the liquid with a slotted spoon and place cherries on a plate covered with 3-4 paper towels. Allow to drain and dry for about 10 minutes. Reserve the bourbon for the below cocktail recipe.

Place chocolate in the top or a double boiler. If you don’t have one (and to be honest, I don’t even have one) add water to the bottom of a pot, then place a metal bowl over the pot (this is what I do). Make sure the bottom of the bowl is not touching the water, very important. I have also heard that you can place the metal bowl on an electric heating pad, but I have never tried it.

Place the chocolate in the bowl, set heat to medium-low. Stir constantly. Use a food thermometer to measure the temperature. You want it to be between 90 and 93 degrees. This is so your chocolate gets that beautiful shine to it and has that crisp snap when you bite into it. If you heat it too much or too little, it won’t have that. 

Once the right temperature is reached, remove the bowl from the heat. Add the cherries in batches (about 8-10 at a time) roll them around in the bowl and remove with a spoon.

Place on wax paper to dry. Chill in the fridge until ready to serve. 

NOW that cocktail recipe I promised you. He even wrote it down for me, I love his handwriting:

Sunday Bourbon Fits

2 oz Cherry Infused Bourbon (from the above recipe)

1 tsp Grenadine

1 tsp Powdered Sugar

1 oz Lemon Juice 

1 Orange Slices (plus 1 additional for garnish)

1 Cherry (for garnish)

(makes one cocktail)

In a shaker half full of ice, add bourbon, grenadine, sugar and lemon juice, stir to combine. Add one orange slice, replace shaker cap, and shake well. Pour into an Old Fashion glass. Garnish with one orange slice and a cherry. 

How To: Make Homemade Pumpkin Pie From Scratch

I took Tater to the pumpkin patch. A huge gigantic pumpkin patch that had the size and personality of a country fair.

She approched the task of picking out her very first pumpkin with abnormal amount of seriousness. After wandering the rows of pumpkins, she decide on a small pie pumpkin, perfect for her little fingers to carry.  once the perfect little pumpkin had been picked out, she wouldn’t let it out of her sight.

When she climbed to the top of a super high hay stack, she took it with her.

When she meet a goat at the petting zoo that she decide was just a "Doggie" she had it with her.

And she let that doggie know that it was not HIS pumpkin, it was hers.

And when we walked to lunch, she carried it.

And still, that little pumpkin is in her outside toy box, surviving relatively well. I didn’t make pie out of it, settle down. I just wish she hadn’t chosen to fall in love with something so perishable.

First question that needs to be answers when talking about scratch pumpkin pie making is: 

What pumpkins can be used? Can you make pie out of those Jack-O-Lantern pumpkins you buy your kids at the grocery store? What is a PIE pumpkin?

First, you can eat any variety of pumpkin, all are squash and all are edible (DO NOT confuse pie pumpkins with gourds, those are not edible) but not all pumpkins were made to be eaten as pie, so the variety you use will affect your results.

Jack-O-Lantern pumpkins have been breed for decades for qualities that have nothing to do with taste. Although still technically edible, the flavors are not taken into account when breeding. Jack-O-Lantern pumpkins are now breed for thick skin that can hold up to carving, as well as a heartiness to survive after being carved, and set outside with a candle stuck in it’s guts.

A pie pumpkin is small, like the one that tater picked out, too small to carve. They are also know as Sugar Pie, Northern Pie or New England Sugar. Most grocery stores will sell pie pumpkins towards the end of October, through November, just ask your produce guy.

Usually, one pumpkin is enough to make a pie.

Preheat your oven to 400.

First, remove the stem. Use a butter knife that you don’t care about too much (it may get bent) and run it around the edge of the stem to loosen it up then pry it off with the butter knife.

Then cut it in half down the middle, right through where that stem used to be.

Then scoop out all the guts, seeds and strings.

Then put the pumpkin, cut side down, on a baking sheet covered in tin foil. Make sure the baking dish has sides, the pumpkin may leak while roasting. Cover with foil.

Bake at 400 degrees for 45-60 minutes or until a fork slides into the skin of your pumpkin easily.

Scoop out the inside flesh of the pumpkin with a spoon.

If your pumpkin flesh is watery, place on a stack of 5-8 paper towels, top with more paper towels and allow to drain for about 5 minutes. For a smoother texture, puree in a food processor for about 3 minutes.

Chocolate Mint Stout Ice Cream

Ingredients

  • 2 cups whole milk
  • 3 fresh mint leaves
  • 1 cup heavy cream
  • 1 cup chocolate stout, or chocolate mint stout
  • 7 ounces of 60% dark chocolate with peppermint oil (such as Dark Chocolate Mint from Green & Blacks), broken into chunks
  • 4 egg yolks
  • 1 1/4 cup white sugar

Directions

  1. In a pot over medium high heat, add the cream, milk, mint leaves cream and stout. Bring to a gentle simmer. Remove from heat, remove and discard mint leaves, and stir in the chocolate until melted.
  2. In a separate bowl, add the egg yolks and the sugar, whisk until well combined. Slowly add the chocolate milk, whisking continually, until about 1/2 the mixture has been added to the egg yolks. Add the egg yolk mixture back into pot, whisk until well combined. Return pot to heat and bring to a mild simmer.
  3. Refrigerator until chilled, about 3 hours.
  4. Churn in ice cream maker according to manufactures directions. Chill until firm.
https://domesticfits.com/how-to-make-homemade-pumpkin-pie-from-scratch/


 

 

 

 

 

 

 

Drunken Southern Scones: Bourbon Peach

I came across these adorable small little white peaches at my local market. Beautiful, firm, fragrant and adorable. I walked around the store muttering to myself, “Peaches, Peaches, what goes with peaches…” Ginger? Too trite. Blueberry? Too expected. Tequila? Hmmm…too “Spring Break Hangover.” Bourbon just seemed to fit the bill. I love cooking with bourbon, the sweetness is a perfect complement to the peaches. The vessel for my bourbon soaked peaches? Scones. Drunken Southern Scones.

scone-peach-bourbon-bottle

If you don’t have the adorable small versions, a regular size peach is fine.  I leave the skin on, but feel free to take it off if that’s what you like. While cutting these little guys, the peach seeds broke in half more often than not. Out came the mellon baller, a perfect sollution

scones-peach-pit-baller

Preheat oven to 375.

Dice two cups of peaches

scones-2-cups

In a pan, over medium heat, add 4 tbs butter, 1 cup sugar and your diced peaches

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Cook over medium heat for about 15 minutes. You will know that the peaches will be ready once the sauce leaves a track behind when you drag your spoon through it

scones-pan-track

Then add a 1/4 cup of bourbon (I like Buffalo Trace) and stir over medium heat until the sauce thickens again, about 3 minutes

scones-bourbon-pour

At some point while the peaches are cooking, start the dry ingredients. 3 cups of flour, 2 1/2 tsp baking powder, pinch of salt, 1/2 tsp baking soda, whisk together in a bowl and form a well in the middle.

scones-flour-well

After the peaches have cooled, add them to the middle of the well you have created in the dry ingredients,

scones-flour-peaches-well

stir together until well combined with the dry ingredients. It will be flaky and crumbly. Add 1/3 cup Greek yogurt and stir until a soft dough forms.

scones-yougurt

Mound the dough onto a floured surface and form a log that is about 14 inches long by 1 1/2 inches tall

scones-log

Cut into 6 to 7 equal sized  slices

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then cut the slices diagnoaly to form two triangles for each slice

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Bake in the oven at 375 for about 12-15 minutes or until goldeny brown.

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Mix 1 cup powdered sugar, 1 tbs lemon juice and 1/2 tsp water in bowl

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Once the scones have cooled, drizzle glaze on top and allow to set.

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