Sweet Bourbon Bronzing Butter Recipes

FAVORITE BREAD AND BUTTER PUDDING WITH BOURBON SAUCE

Steps:

• 1. Butter 1 1/2-quart casserole or spritz with nonstick cooking spray and set aside.
• 2. Spread one side of each slice of bread with butter, cut each slice into four pieces of equal size, spread half of them in casserole, and sprinkle half of raisins on top. Repeat layers and set aside.
• 3. Beat eggs, sugar, vanilla, cinnamon, and nutmeg at high electric mixer speed about 2 minutes until creamy. With mixer at low speed, add milk gradually, then half-and-half.
• 4. Pour over bread and raisins in casserole and let stand uncovered at room temperature 1 hour. After 40 minutes, preheat oven to 350°F.
• 5. When pudding has stood 1 hour, set in large shallow pan, and place on pulled-out middle oven shelf. Pour hot water into pan to depth of 1 inch, slide shelf into oven, and bake pudding uncovered about 1 hour until cake tester inserted in center comes out clean.
• 6. Transfer casserole to wire rack and cool 20 minutes.
• 7. Meanwhile, prepare Bourbon Sauce: Combine sugar, cornstarch, nutmeg, and salt in small nonreactive saucepan. Whisk in water and bourbon and continue whisking until smooth. Add butter, set over moderate heat, and cook, whisking constantly, 2 to 3 minutes until thickened and translucent. Remove from heat, mix in lemon juice, and transfer to heated sauceboat.
• 8. Serve pudding warm at table, trickle a little sauce over each portion, and pass the rest.

SAVORY BOURBON BUTTER

Steps:

• Melt 3 tablespoons butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add shallot and garlic and saute until soft, about 5 minutes. Whisk in bourbon until combined, then cook until reduced, 2 to 3 minutes. Remove from the stove and cool to room temperature, about 10 minutes.
• Combine remaining 3 sticks plus 5 tablespoons butter, parsley, and lemon zest in a mixing bowl. Add cooled bourbon-butter mixture and beat with an electric mixer until smooth. Season with salt.
• Transfer butter to a sheet of waxed paper and roll into a log. Refrigerate until fully chilled, 2 to 3 hours. Use as desired.

SWEET POTATO BOURBON CAKE WITH BROWN BUTTER FROSTING

Steps:

• Preheat your oven to 350 degrees F, make sure a rack is in the center of the oven and grease 2 9" round cake pans and line with parchment round.
• Place the 18 tablespoons butter, granulated sugar and brown sugar in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 4 minutes. Add the eggs one at a time mixing well between each. Add in the sweet potato and mix for 1 minute more. Add the water and vanilla and mix on low for 1 minute.
• In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, sea salt, allspice, nutmeg, ginger and cloves. Add to the sweet potato mixture and mix on low until just combined. Pour the batter into the prepared pans, smoothing the top and gently tapping on the counter several times to release any trapped bubbles.
• Bake in the center of the oven for 40-45 minutes or until a cake tester comes out clean. Let cool for 15 minutes in the pan, remove from the pan and finish cooling on a cooling rack. While the cake is baking combine the sugar and water in a small saucepan over medium-low heat stirring until the sugar has melted. Whisk in the bourbon, cool slightly. Once the cake has cooled, place plastic wrap in the pan and place the cake back in the pan. Pour the bourbon syrup over the cakes. Cakes can be refrigerated overnight before frosting.
• To prepare the buttercream, place the 2 sicks butter in a medium saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, stirring and watching. Small golden bits will start to settle on the bottom of the pan and it will start to smell delicious and nutty. Once this happens, take it off the heat and pour into a small, heat-safe bowl to cool completely.
• In an electric stand mixer fitted with the paddle attachment add the cooled brown butter, softened butter and mix on low until combined. Add in the powdered sugar and mix on low adding cream as needed until fully blended and smooth. Frost the cake leaving the sides naked or lightly frosted. Dust with nutmeg.
• adapted from https://www.displacedhousewife.com/pumpkin-bourbon-cake-with-brown-butter-bourbon-buttercream/.

SWEET BOURBON BRONZING BUTTER

Steps:

• Mix all ingredients together in a small saucepan.
• Bring to a boil and allow boiling for 1 to 2 minutes, and then remove from heat. Divide the bronzing butter (half for basting and half for serving).
• To grill chicken: Place the chicken (or other meat or vegetable of choice) directly onto grill, skin side down, and cook for 10 minutes. Flip the chicken and begin basting with half of the Sweet Bourbon Bronzing Butter, continue grilling the chicken for an additional 10 minutes. Grill until internal temperature reaches 165 degrees F. Remove the chicken from the grill and serve with the remaining bronzing butter.