Bourbon Buttered Apple Slices Recipes

BOURBON FRIED APPLES

Steps:

• Combine water, butter, and Bourbon in a large skillet over medium heat; stir until butter melts. Add apples, raisins, brown sugar, and cinnamon; stir to coat. Bring to a boil, reduce heat to low, and simmer, stirring frequently, until apples have softened and liquid has reduced to a syrup, about 10 minutes. Stir lemon juice into apples and serve warm.

BOURBON BUTTERED APPLE SLICES

Steps:

• Heat 1/4 cup butter in large skillet, add shallots, cook uncovered over medium heat for 5 minutes.
• Add apples, maple syrup and bourbon, simmer uncovered 3 minutes.
• Add cider and boil over medium-high heat until most of the liquid has evaporated.
• Reduce heat and stir in remaining butter one tablespoon at a time.
• Stir in sage, nutmeg and cloves.
• Serve warm.

BOURBON APPLES

Steps:

• As you peel and slice the apples, toss them with the lemon juice in a bowl.
• In a medium saucepan over medium heat, melt the butter, then add the apples with lemon juice. "Fry" the apples for several minutes in the butter, stirring frequently, for 5 - 10 minutes or until they begin to get tender.
• Stir in the remaining ingredients. Cook for about 5 - 10 minutes longer. Store in a covered glass jar or airtight container in the fridge. Serve warm over French toast, pancakes, cake, ice cream ... anything that goes well with apples ... or just eat them with a spoon.

APPLE CIDER BEIGNETS WITH BUTTER-BOURBON DIPPING SAUCE

Steps:

• Place the oven rack in the middle of the oven and preheat the oven to 250 degrees F.
• Peel and core the apples and cut crosswise into 1/4-inch-thick slices. Pat apple rings dry.
• In a large, shallow bowl, put 1 1/4 cups of flour and make a well in the center. In a small bowl, beat the egg with a fork, stir in the cider and 1 tablespoon oil, and pour into the well. Stir in a circular motion with the fork slowly incorporating flour, and stir until a lumpy batter forms.
• Over medium-high heat, heat 2 inches of oil in a 5 to 6-quart heavy pot to 375 degrees F. Line a cookie plate with paper towels.
• Working in batches of 3, dredge the apple rings in the remaining 1/2 cup flour, shaking off excess, and then dip in the batter to coat, letting the excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Lay the beignets on the plate and allow the paper towel to absorb excess oil. Transfer to a cookie sheet and keep warm in the oven. Return the oil to 375 degrees F between batches.
• Just before serving, dust the warm beignets with confectioners' sugar. Make sure the Butter Bourbon Dipping Sauce is warm, and serve on the side.
• In a large, heavy skillet, heat the sugar over medium heat, stirring with a fork until it begins to melt. Once it is melting, stop stirring and cook, swirling the skillet occasionally so the sugar melts evenly. Cook until it is dark amber in color, and then remove from the heat. Put an oven mitt on the hand you will be using to stir in the ingredients and stand back to avoid splattering. Using a wooden spoon, stir in the butter, water, bourbon, vinegar, and salt and cook over low heat, stirring occasionally, until caramel has dissolved. Add the cream and bring to a boil and allow to cook for 1 to 2 minutes, stirring, and then remove from heat. Allow to cool down.;

BOURBON APPLES

Steps:

• heat 1/4 c butter in a skillet.
• add shallots, cook 5 minutes to soften.
• add apples, bourbon and maple syrup, cook for 3 minutes.
• add cider and boil for 5 minutes until most of the liquid evaporates.
• reduce heat and stir in remaining butter 1 tbsp at a time.
• add nutmeg, cloves and sage, stirring.
• serve warm.