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How to use bourbon?

r
rainey Nov 17, 2013 01:46 PM

My husband was given a bottle of Michter's and that's how he discovered he doesn't like bourbon. I don't really drink so I'm not interested in it either.

How can I use it in cooking? We wouldn't want the flavor to be too front-and-center but are open to a background note.

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  1. b
    BangorDin Nov 17, 2013 01:53 PM

    You know, there are recipes on the Michter website. The obvious bourbon balls come first, but there are others.

    1. chefj Nov 17, 2013 02:35 PM

      Sometimes Non Bourbon folks like the taste when used in sweeter applications
      Ham Glaze
      Sweet Potato Pie
      Candied Sweet Potatoes
      Eggnog
      Fruit Cake
      Bread Pudding
      In brines for Pork or Turkey
      In Pâté instead of Cognac or Brandy

      1. hotoynoodle Nov 17, 2013 02:37 PM

        a splash added to any kind of chocolate batter.

        1. MidwesternerTT Nov 17, 2013 02:40 PM

          Bourbon balls taste strongly of bourbon - probably not the best for your purposes.

          Make some into homemade vanilla (just add vanilla beans and wait about 8 weeks, shaking weekly). I usually use vodka for this, but have often seen bourbon suggested as an alternative.

          Use 1 - 2 T. along with butter and brown sugar as a finishing sauce for skillet-toasted corn - "Drunken Corn".

          Bourbon-butter-eggs cooked sauce to serve over bread pudding.

          Derby pie is one example of chocolate/bourbon combination (along with walnuts or pecans). One recipe is http://americanfood.about.com/od/dess...

          1. k
            kariin Nov 17, 2013 02:43 PM

            Chocolate whiskey cake. NYTimes, Melissa Clark.

            People went crazy when I served this w/tart berry sauce.

            or you can send unwanted whiskey to me. please.

            1. m
              mwhitmore Nov 17, 2013 03:13 PM

              A little splash in French Toast egg mixture.

              1. LulusMom Nov 17, 2013 03:57 PM

                This cake is amazingly easy to make (my daughter helped heavily in making it when she was 3) and is fantastic. Better on days 2 and 3 than the first day, which makes it great for when you have company.

                http://www.epicurious.com/recipes/foo...

                2 Replies
                1. re: LulusMom
                  m
                  masha Nov 17, 2013 04:37 PM

                  Ooh, I may have to make this for dessert this Christmas!

                  1. re: masha
                    LulusMom Nov 18, 2013 04:46 AM

                    I've done just that a few years! Nice to have a special cake that is actually better a day or two after making it, and serves plenty of people. Hope you like it.

                2. s
                  sr44 Nov 17, 2013 04:26 PM

                  There's a vanilla quality to bourbon that you can exploit by adding vanilla beans to a small quantity.

                  3 Replies
                  1. re: sr44
                    m
                    masha Nov 17, 2013 04:35 PM

                    Or substituting bourbon for vanilla in recipes calling for the latter.

                    1. re: sr44
                      m
                      mdzehnder Dec 3, 2013 10:20 AM

                      I make my own homemade vanilla extract by splitting two vanilla beans lengthwise and dropping them in the bottle, letting them extract for about a month, and then using that in any application calling for vanilla extract.

                      1. re: mdzehnder
                        b
                        blaireso Dec 3, 2013 12:58 PM

                        And the vanilla beans benefit from the marination, too! Yum!

                    2. a
                      ankm2 Nov 17, 2013 04:36 PM

                      I just used some in bacon jam last weekend. Also added some to a slow cooking split pea soup. I've found it layers nicely with smoky, salty flavors. A friend recently made some spicy BBQ sauce that contained smoked paprika and bourbon - outstanding.

                      2 Replies
                      1. re: ankm2
                        r
                        rainey Nov 17, 2013 05:37 PM

                        That bourboned bacon jam sounds promising! Is there a bacon jam recipe you recommend?

                        1. re: rainey
                          a
                          ankm2 Nov 18, 2013 12:35 AM

                          Most of the recipes online are very similar/identical. I just reduced the coffee, added the bourbon as an extra and some chipotle flakes and boiled it a little longer with the extra liquid. It is so, so good. I've given most away due to persistent requests :-)

                      2. nokitchen Nov 17, 2013 05:56 PM

                        I throw in a shot or two into red wine-sauteed mushrooms and it gives the dish a nice pop.

                        2 Replies
                        1. re: nokitchen
                          C. Hamster Nov 17, 2013 06:05 PM

                          I flambé sautéed mushrooms in bourbon and serve with steak.

                          We grilled steak last night and the mushrooms were awesome!

                          1. re: nokitchen
                            g
                            GourmetWednesday Nov 17, 2013 06:10 PM

                            I grew up in Kentucky and really enjoy this pie. I sometimes use a graham cracker crust instead of pastry, and sometimes use pecans instead of walnuts.
                            http://www.courier-journal.com/articl...

                            I, however, enjoy bourbon. If you don't like the flavor, you probably won't like it much in recipes. Perhaps you could share it with others who do enjoy the spirit?

                            (Edited because I hit enter too soon and hadn't completed my thoughts!)

                          2. Veggo Nov 17, 2013 05:58 PM

                            There are numerous red meat marinades with bourbon and coffee, bourbon and molasses, you may want to Google them. I have not made one, but they sound interesting.

                            1. hill food Nov 17, 2013 06:29 PM

                              it's always welcome in my BBQ sauce or in a marinade for roasted pork or chicken along with SE Asian fish sauce, ginger, and brown sugar/molasses. (hmm I think I need to buy some bourbon)

                              or just keep it around for guests. whiskey sours next summer on the porch.

                              2 Replies
                              1. re: hill food
                                r
                                rainey Nov 17, 2013 06:43 PM

                                Yeah, well, I don't like whiskey at all and my husband just drinks single malt scotches on the rocks. I don't see either of us ever getting into whiskey sours.

                                Shame, really, that he even opened it.

                                1. re: rainey
                                  hill food Nov 17, 2013 07:20 PM

                                  still it won't go bad, so no rush.

                                  it's always fun and very louche to arrive at a party with an opened bottle or a 5-pack of beer as a hostess gift even if you didn't actually consume any on the way.

                              2. tim irvine Nov 17, 2013 07:15 PM

                                I put some in my chili.

                                1. Atomic76 Nov 17, 2013 09:51 PM

                                  Personally I would save it for entertaining - one less bottle of liquor you would have to buy if you were stocking a bar for a party. Seems like kind of a waste of a good bottle of bourbon to use it up in food recipes.

                                  2 Replies
                                  1. re: Atomic76
                                    scubadoo97 Nov 18, 2013 05:55 PM

                                    Totally agree. Bourbon is very popular right now. Something better than Jack Daniels on the bar would be welcomed by a bourbon loving guest

                                    1. re: scubadoo97
                                      tim irvine Nov 19, 2013 06:18 PM

                                      I find that after a couple of Booker's or Pappy Winkles, everyone loves bourbon. Don't worry, though, they don't go in the chili...just a splash from the handle of 1783 that lives on the counter.

                                      ;0)

                                  2. w
                                    wonderwoman Nov 17, 2013 10:03 PM

                                    i just made some chocolate bourbon by soaking 1/4 cocoa nibs per 1 cup of bourbon in a glass jar for 3 weeks, the strain. initially, it will taste (and smell) harsh and a bit sour. but wait 5 days (at least; 7-10 are better) and the flavor will mellow and deepen.

                                    4 Replies
                                    1. re: wonderwoman
                                      r
                                      rainey Nov 17, 2013 10:05 PM

                                      Thanks for that one!

                                      I wasn't a vodka drinker either until I did chocolate vodka and suddenly martinis were interesting. ; >

                                      1. re: rainey
                                        w
                                        wonderwoman Nov 18, 2013 05:23 AM

                                        forgot to mention that i also throw in a vanilla bean.

                                        also, make sure you wait at least five days before drinking. your initial impulse will be to toss it (as someone did last year:). but a few days' delay, and your patience will be more than rewarded.

                                        one more thing: i strain it through cheesecloth, but there's still some sediment at the bottom of the bottle which doesn't seem to affect the taste.

                                        1. re: wonderwoman
                                          r
                                          rainey Nov 18, 2013 10:25 AM

                                          When I make liqueurs I strain through paper coffee filters. They plug up and need to be replaced but they do a good job and are always available.

                                          1. re: rainey
                                            w
                                            wonderwoman Nov 18, 2013 05:42 PM

                                            thanks for the info. i have a batch brewing (two actually, one with cocoa nibs and dried tart cherries) that will be ready in three weeks.

                                    2. w
                                      weem Nov 18, 2013 12:08 AM

                                      I've made this Lane Cake, which uses bourbon in the filling. If the flavor is still too pronounced, you can probably adjust the amount. The original cookbook it comes from suggests using grape juice when making it for children.

                                      http://www.foodandwine.com/recipes/la...

                                      1. n
                                        nikkihwood Nov 18, 2013 10:48 PM

                                        This is my new 'best' carrot recipe. It's from Edward Lee's Smoke and Pickles.

                                        http://amplebites.com/wordpress/?tag=...

                                        3 Replies
                                        1. re: nikkihwood
                                          r
                                          rainey Nov 19, 2013 01:27 PM

                                          Now that's interesting.

                                          We have roast carrots for Thanksgiving and I'd love to dress them up. Only thing is I don't want something thick and sweet with all the other T-day foods that tend to already be starchy.

                                          If you've tried these carrots do you think bourbon would add something to simple roast carrots without the OJ and glazing?

                                          1. re: rainey
                                            hill food Nov 19, 2013 04:50 PM

                                            anything that might be amenable to brown sugar or molasses is a likely suspect. so yeah carrots, yams, sweet potatoes, pancakes...

                                            1. re: rainey
                                              n
                                              nikkihwood Nov 19, 2013 09:25 PM

                                              They are some sweet, but not thick. The bourbon actually cuts the sweetness a somewhat. You could probably reduce the brown sugar and orange juice. On the other hand, maybe a brief soak in the bourbon after roasting would add a nice touch.

                                              hill food, you are correct.!! :)

                                          2. h
                                            HillJ Nov 19, 2013 06:23 PM

                                            After we make caramel apples and the caramel has set we dip the apples in bourbon just to let the flavor absorb and then we leave them out to dry and serve at parties.

                                            I brush bourbon on whole wheat bread right out of the oven

                                            I add it to french toast batter.

                                            2 Replies
                                            1. re: HillJ
                                              hill food Nov 19, 2013 07:23 PM

                                              so please, add to my list: baked apples, bread and french toast!

                                              1. re: hill food
                                                h
                                                HillJ Nov 19, 2013 08:38 PM

                                                Too funny! Well, I hope you'll give the ideas a try. :)

                                            2. b
                                              brandolini Nov 29, 2013 06:02 AM

                                              when i make an apple dutch baby pancake, i like to warm maple syrup over low heat with a splash of bourbon and lemon zest. lemon wedges squeezed on top. to die for!

                                              1. b
                                                brandolini Nov 29, 2013 06:05 AM

                                                bourbon bacon jam! i sell it to people as the holidays approach. everyone raves!

                                                1. s
                                                  SallyGaspard Dec 2, 2013 06:59 AM

                                                  It's funny how things come back around. My grandmother, born in the 1880's (deceased since 1969), always added a tablespoon or two in her cakes and pies - probably in other things too. She was known as one of the best cooks around, so, maybe give it a try. I used 2 T. in my pecan pie at Thanksgiving. You could not taste it, but it made a pie that I normally dislike into something very good.

                                                  1. m
                                                    MelMM Dec 2, 2013 07:10 AM

                                                    I use it in place of Shao Hsing rice wine for Chinese cooking.

                                                    I also put it my pecan pie, and use it to make vanilla.

                                                    1. b
                                                      blaireso Dec 2, 2013 01:26 PM

                                                      Bourbon is a good substitute for brandy in most dishes. Also any kind of whiskey, rum or rye. I use 1/4 c. in pumpkin pie.

                                                      There's the standard egg nog, pound cake, etc.

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