Best Bourbon And Ginger Recipes

BOURBON, PEACH AND GINGER JAM

Steps:

• In a saucepan over medium heat, combine the peaches, sugar and ginger. Cook for 10 minutes, stirring every couple minutes. Pour in the bourbon, lemon juice and zest. Simmer until thickened, about 20 minutes. Stir every couple minutes to prevent scorching. Stir in the salt. Store refrigerated for up to 1 month.

BOURBON AND GINGER

Steps:

• Divide bourbon among 4 glasses filled with ice. Divide ginger ale among glasses and squeeze 1 lime wedge into each. Serve immediately.

BOURBON-SOAKED BACON AND GINGER CINNAMON ROLLS

Steps:

• Place bacon in a shallow dish; add bourbon. Cover tightly and refrigerate overnight. Remove bacon and pat dry; discard bourbon., In a large skillet, cook bacon in batches over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 teaspoon drippings., Preheat oven to 375°. Separate dough into 8 rolls, reserving icing packet. Unroll spiral rolls into long strips; pat dough to form 6x1-in. strips. Place 1 bacon strip on each strip of dough, trimming bacon as needed, then reroll forming a spiral. Pinch ends to seal. Repeat with remaining dough. Transfer to a parchment-lined baking sheet; bake until golden brown, 9-11 minutes., Meanwhile, combine pecans and maple syrup. In another bowl, stir together ginger with contents of icing packet. In same skillet, heat reserved bacon drippings over medium heat. Add pecans; cook, stirring frequently, until lightly toasted, 2-3 minutes., Drizzle icing over warm cinnamon rolls; top with pecans.

PEACH, GINGER, AND BOURBON

Steps:

• Combine 3 cups sliced peeled peaches, frozen + 2 tablespoons finely grated peeled ginger + 6 ounces bourbon + 3 ounces simple syrup + 2 ounces fresh lemon juice + 2 cups ice optional garnish: Sage sprigs

PECAN PIE WITH BOURBON AND GINGER

Steps:

• To make the dough, mix the flour, sugar, and salt in the bowl of a food processor, or in a stand mixer fitted with the paddle attachment. (The dough can also be made by hand, in a bowl with a pastry blender, or using your hands.) Add the chilled butter and mix or pulse the dough until the butter is broken up into small pieces about the size of peas.
• Add 3 tablespoons of ice water and mix until the dough begins to come together. If necessary, add 1 more tablespoon of water if the dough needs it to come together. Turn the dough out on a work surface and give it a few turns with your hands. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Roll the dough on a lightly floured surface, or between two pieces of parchment paper until it's about 13-inches (33cm) in diameter. Brush off any excess flour and transfer it to a 9-inch (23cm) pie plate or pan. Tuck the overhanging edges under, between the rim of the pie plate and the dough, and crimp the edge of the dough. Chill the dough in the refrigerator until firm.
• To bake the pie dough, preheat the oven to 375ºF (190ºC). Prick the pie dough a few times with a fork. Line the pie dough with aluminum foil and fill halfway with beans, rice, or pie weights. Bake until the dough is set and starting to get lightly golden brown, about 15 to 20 minutes. Lift out the foil with the weights and bake until the dough is well-browned, about 5 to 8 minutes more. Turn the oven down to 350ºF (180ºC).
• To make the filling, in a large bowl, whisk together the brown sugar, maple syrup, eggs, melted butter, bourbon, fresh ginger, ground ginger, vanilla, and salt. Stir in the pecans and candied ginger.
• Pour the filling into the prebaked tart shell and bake until the center of the pie is seems just about set. It should still jiggle a little. Begin checking it at the 40 minute mark, but it may take 45 to 50 minutes to reach that point of doneness. Remove it from the oven and let cool on a wire rack.
• Serving and storage: Pecan pie is best served at room temperature and it's easier to cut when it's cooled completely. Although it's no slouch if slightly warm, as long as you don't mind the pieces looking a little sloppy. Ice cream or whipped cream are fine accompaniments.
• The dough can be made up to two days in advance and refrigerated, or frozen for up to two months, either unrolled, or rolled out and fitted into the pan.
• The baked pie can be kept at room temperature for up to four days. I've not frozen pecan pie but it can probably be done, if well wrapped.