BROWN BUTTER AND BOURBON MAPLE-GLAZED DOUGHNUTS
Steps:
- For the doughnuts: Preheat the oven to 375 degrees F. Spray a 12-cup doughnut pan with nonstick spray.
- Put the butter in a small saucepan over medium heat. Cook, swirling occasionally, until golden brown, about 6 minutes. Transfer the brown butter to a measuring cup and set aside.
- Combine the flour, baking powder, baking soda, salt and nutmeg in a medium bowl. In a large bowl, whisk together the sugar and eggs until smooth; then whisk in the buttermilk and vanilla until combined. Add the flour mixture and half of the brown butter (1/4 cup) to the egg mixture; mix until just combined -- DO NOT OVERMIX.
- Transfer the batter to a pastry bag and fill the doughnut pan about three-quarters full. Bake the doughnuts until light golden brown and just baked through, about 8 minutes; (They will be darker on the bottom, where the batter cooks against the pan, than on the top.) Set the pan on a baking rack and let cool for 10 minutes. Remove the doughnuts from the pan and place them directly on the baking rack. Set the rack over some parchment or foil before glazing.
- For the glaze: Bring the maple syrup and the remaining half of the brown butter (1/4 cup) to a simmer in a small saucepan over medium heat. Add the bourbon, cook for 1 minute, and then remove from the heat and whisk in the confectioners' sugar until smooth and slightly thick. Transfer the glaze to a shallow medium bowl and leave to thicken slightly. Drizzle the glaze over the doughnuts, sprinkle the pecans on top, and serve.
MAPLE GLAZE FOR DOUGHNUTS
Cider doughnuts are a tradition in Vermont, but here in Texas, we love maple flavors, too. Our glaze of choice features delicious maple syrup. -Barbara Elliott, Tyler, Texas
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk all ingredients until smooth.
Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
BROWN BUTTER AND BOURBON MAPLE-GLAZED DOUGHNUTS
These tasty doughnuts are glazed using grade B maple syrup, bourbon, confectioners' sugar and chopped, toasted pecans.
Provided by Bobby Flay
Categories breakfast,brunch,dessert,eggs and dairy,Fry,nuts
Time 30m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375ºF. Spray a 12-cup doughnut pan with nonstick spray.
- Put the butter in a small saucepan over medium heat. Cook, swirling occasionally, until golden brown, about 6 minutes. Transfer the brown butter to a measuring cup and set aside.
- Combine the flour, baking powder, baking soda, salt and nutmeg in a medium bowl. In a large bowl, whisk together the sugar and eggs until smooth; then whisk in the buttermilk and vanilla until combined. Add the flour mixture and half of the brown butter (1/4 cup) to the egg mixture; mix until just combined - DO NOT OVERMIX.
- Transfer the batter to a pastry bag and fill the doughnut pan about three-quarters full. Bake the doughnuts until light golden brown and just baked through, about 8 minutes; (They will be darker on the bottom, where the batter cooks against the pan, than on the top.) Set the pan on a baking rack and let cool for 10 minutes. Remove the doughnuts from the pan and place them directly on the baking rack. Set the rack over some parchment or foil before glazing.
- Bring the maple syrup and the remaining half of the brown butter (1/4 cup) to a simmer in a small saucepan over medium heat. Add the bourbon, cook for 1 minute, and then remove from the heat and whisk in the confectioners' sugar until smooth and slightly thick. Transfer the glaze to a shallow medium bowl and leave to thicken slightly. Drizzle the glaze over the doughnuts, sprinkle the pecans on top, and serve.
POT ROAST WITH BOURBON MAPLE GLAZE
This recipe came from an old cooking board on AOL and it's a winner! Mashed potatoes are a must to serve with this.
Provided by Lvs2Cook
Categories Roast Beef
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the roast in the red wine overnight in the refrigerator. Remove meat from the marinade and pat dry with paper towels. Heat 1 tbsp of olive oil in a large pot. Brown meat on all sides and remove. Add the remaining olive oil, celery, carrots and onions and cook over medium heat for a few minutes. Add the garlic and cook 1 minute more.
- Deglaze with bourbon (stand back, the bourbon may ignite momentarily). Add the beef stock, roast and maple syrup. The liquid should just about cover the meat and vegetables. Lower the heat to a simmer; cover pot and cook 3 to 3 1/2 hours, turning meat occasionally so that it will cook evenly. If it still seems a bit liquidy after 2 1/2 hours, tip the lid off a bit to allow steam to escape and the sauce to thicken.
- When meat is fork tender, remove from pot. Add peas and corn. Cook for another 10-15 minutes. Slice meat into thick 1/2" slices. Mound mashed potatoes on center of plate. Top with meat slices and pour sauce over everything.
BOURBON MAPLE DOUGHNUT GLAZE
Make and share this Bourbon Maple Doughnut Glaze recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 15m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a heat-proof bowl, scale-out all of the liquids and heat up in a double boiler on the stove.
- Meanwhile, scale-out the confectioner's sugar into a small mixer bowl.
- Add the heated liquids to confectioner's sugar.
- Mix on low until ingredients are incorporated.
- Stop the mixer and scrape the bowl with a rubber spatula.
- Mix on high until smooth.
- Place in a clean container. Use immediately or keep in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 12949.3, Fat 0.1, Sodium 857.9, Carbohydrate 3283.9, Sugar 3212.2, Protein 0.1
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