Tag Archives: bourbon

Nov 07 2011
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Local Eateries, We Eat Well

Mixology 101- A Recap

On Friday, Science Central hosted its 4th Annual Mixology 101, a fundraiser featuring 3 renowned mixologists, food from Catablu, and scientific food demonstrations from Ivy Tech’s culinary department. Jon and I attended and had a fabulous time. Science Central is the perfect venue for a large event- plenty of space, and definitely plenty of things to do since all of the exhibits were open. A few brave souls dared to ride the suspended bike at the tippy top of the 3rd floor, while others enjoyed the 3-story slide and moon bounce simulator. Save the guy walking around with the super scary snake who caused me to run for my life, the entire evening was a blast.

Of course, we most enjoyed the food and libations. Catablu hit this one out of the ballpark with Miniature Buffalo Burger with Mushrooms and Boursin Cheese; Tequila Cured Salmon Crostini with Chipotle Crème Fraiche; Fried Pumpkin with Spicy Cranberry Ketchup; Roasted Butternut Squash Risotto with asparagus and dried cherries; Apple, pear and red onion salad with white balsamic gorgonzola vinaigrette; Caramelized banana foster crème brulee tarts; Miniature cupcakes and Red Velvet whoopie pies. Jon absolutely loved the bison burgers, cooked to just the right temperature (medium rare). And I couldn’t get enough of the salmon crostinis, of which I had about a dozen. Of course, we are both suckers for dessert and the Red Velvet whoopie pies were our favorite.

Clockwise: Don Julio Mixologist from Chicago, Salmon Crostinis, Assorted Desserts, Jim Beam mixologist

Clockwise: Don Julio Mixologist from Chicago, Salmon Crostinis, Assorted Desserts, Jim Beam mixologist

Though I am not a huge alcohol fan, with the exception of cheap beer and fruity wine, I did enjoy sampling the drinks at the 3 mixology stations. The lesser of 3 evils, tequila, takes home the prize for me. The mixologist at the Don Julio table mixed up 3 tasty drinks: a Manhattan, Hot Apple Cider with freshly shaved nutmeg, and a Champagne cocktail with a slice of fresh strawberry, all made with tequila. And that was about enough for me. I couldn’t stomach any of the drinks at the bourbon table, though Jon enjoyed a Hot Toddy made with bourbon and a sample of the new Jim Beam bourbon. I had my first taste of cognac at another table and decided immediately that it’s not something I ever need to try again, though the mixologist was extremely informative.

And as if all of that wasn’t enough, the scientific food experiments performed by Ivy Tech’s culinary department were phenomenal. We sampled powered olive oil that melted in your mouth as soon as it hit and a strange mango concoction with powdered caramel.

If you missed this event this year, make sure you keep it on your radar for next year. Food, cocktails and 3 stories of fun await!

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Aug 22 2011
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Adventures in Baking, We Eat Well

Bourbon Bacon Brownies with Pecans

Last week, Food & Wine magazine tweeted this recipe and I knew we just HAD to make it. How could we not when it combines three of our favorite things: bourbon, bacon and brownies! Though the recipe called for a 9-inch square baking pan, we only had an 8-inch, so the end product was much thicker than intended; however, I think this helped the texture immensely.  They were extremely dense and moist. Contrary to what you’d think, the taste was not that different than any other homemade brownie. The alcohol taste disappeared and was replaced with a slightly bitter after taste. I love the combo of the chocolate with bacon. I did not, however, care for the crunchy pecan on top.

Overall, I give this recipe an okay rating; however, I took a batch to a meeting on Saturday and it received rave reviews, especially for texture. If we were to make these again, we’d leave out the pecans and perhaps the bourbon. A super moist bacon brownie sounds devine.

Ingredients:

  • 1/2 cup pecans
  • 1/2 pound sliced bacon
  • 8 ounces bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 stick plus 2 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 1/2 packed cup light brown sugar
  • 3 tablespoons bourbon
  • 4 large eggs
  • 1 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour

Preparation:

Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.

In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.

In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted; scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.

Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares or rectangles and serve.

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