Bourbon Soaked Babas With Marinated Fruit Recipes

BABA AU RHUM TART

Steps:

• Combine the vanilla syrup and the rum. Douse sponge cake with rum syrup mixture. Fill cake shell with pudding. Top with arranged, sliced strawberries.

PEACH-INFUSED BOURBON

Steps:

• Place the peaches and bourbon in a large covered glass container or cookie jar. Let rest for 3 days, then strain into the bottle. Store at room temperature. Will keep indefinitely.

BOURBON MARINATED RIB-EYE STEAKS

Steps:

• Whisk bourbon, soy sauce, brown sugar, Dijon, olive oil, pineapple juice, Worcestershire, garlic, and ginger together in a medium mixing bowl until thoroughly combined and mustard is well broken down in the mix.
• Place steaks in a large resealable plastic bag. Pour marinade into the bag and squeeze out excess air. Seal the bag and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
• Place steaks on the preheated grill and cook until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium. Turn steaks once during cooking and shift twice to mark the steaks with diamond patterns.

HOLIDAY BOURBON FRUITCAKE

Steps:

• On the first day, combine the candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine the orange juice and the 2/3 cup bourbon; pour over the fruit and nuts. Stir and then cover tightly. Let the fruit marinate in a cool place for 1 full day, or at least 20 hours.
• On the second day, line two 9x5 inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine the flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
• In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in the egg yolks until blended and then mix in the applesauce, the 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add the the flour mixture gradually until well combined. Add the molasses and stir to combine. When the batter is thoroughly mixed, gently mix in the fruit and nut mixture with all of its juices.
• In a separate bowl, whip the egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the batter. Divide evenly between the prepared pans. Cover loosely with a towel and let the batter stand overnight in a cool, dry place.
• On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place the fruit cakes on the baking sheet.
• Bake for 2 1/2 hours in the preheated oven. Check the water level and refill if needed. Cover the cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, set over a wire rack. Once cool, remove the cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container overnight before serving.

BOURBON PEACHES

Steps:

• Select your peaches, its best if you have a relationship with a particular orchard.
• I always buy my peaches at Gold's Orchard, in Stonewall, Texas.
• Lynette Gold gives me the heads up by email when to run on over and pick up those wonderful sweet perfect peaches that the family grows.
• Make sure that the peach is freestone.
• Bring a large pot filled half way with water to a boil, reduce the heat and keep just at a low boil.
• Place whole peaches in water for 2 minutes (this may vary, depending on the ripeness of the peach-the riper they are the shorter it will take) Remove from water, let cool until you can handle the fruit.
• Remove pit by slicing peach in half length-wise, then peel.
• Place fruit in clean hot jars (I use wide mouth jars for this).
• Pack tightly.
• Meanwhile, Take 4 cups sugar, 2 cups filtered water, 2 cups bourbon (I use Ira's Canadian Hunter) Cinnamon to taste, Nutmeg to taste and Allspice berries- about 10 or so- bring to a boil, stir until sugar is dissolved- let simmer while peeling peaches.
• Should be reduced by 1/3.
• Ladle bourbon syrup over peaches, leaving about 1 inch head space at the top of the jar.
• Use new seals and clean rings, screwing tightly down on the top of the jar.
• Place jars in boiling water bath for 45 minutes.
• When you remove the jars from the water bath, the bourbon syrup should still be boiling.
• Set jars aside, allow to cool.