WHISKEY MAPLE CREAM SAUCE
Steps:
- Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it's cooking.) When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly. Pour into a container and refrigerate until completely chilled. Stir before serving.Drizzle over pies!
PECAN PIE
Provided by Ree Drummond : Food Network
Time 13h20m
Yield 18 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Mix the white sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour the chopped pecans in the bottom of the unbaked pie shell.
- Pour the syrup mixture over the top. Bake the pie until it's no longer loose and jiggly, 1 hour 10 minutes, being careful not to burn pecans and crust. (Cover with foil for part of the baking time if it browns too quickly).
- Allow to cool for several hours or overnight. Serve in thin slivers with freshly whipped cream. Serve with a drizzle of cold Whiskey Maple Cream Sauce.
- Pour the whipping cream into a saucepan. Add the maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about 1/3, approximately 15 minutes. Stir in the whiskey. Refrigerate mixture until it is cold and thick. Drizzle over warm pecan pie.
WHISKEY MAPLE CREAM SAUCE (PIONEER WOMAN)
Courtesy Ree Drummond, Pioneer Woman. This stuff is sooo good drizzled over pecan pie (or anything else, really)! Kid safe as the alcohol is cooked off, but it definitely still has an "adult" taste to it. Must be made a day in advance. Number of servings is a guess.
Provided by RSL5709
Categories Pie
Time 25m
Yield 1 batch, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Combine whipping cream, maple syrup, and corn syrup in saucepan and whisk well.
- Bring to a light simmer over medium to medium-low heat.
- Simmer 15-20 minutes, stirring occasionally, until beginning to thicken and reduce.
- Remove from heat and whisk in whiskey.
- Return to heat and return to a simmer, stirring, 3-5 minutes to cook off the alcohol.
- Pour into container and refrigerate until cold.
- This will thicken significantly in the fridge but still be pourable.
- Drizzle, cold, over warm pecan pie (or just eat with a spoon)!
Nutrition Facts : Calories 210.9, Fat 16.5, SaturatedFat 10.3, Cholesterol 61.1, Sodium 18.2, Carbohydrate 15.1, Sugar 9.4, Protein 0.9
WHISKEY CREAM SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
- Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
- Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
- Serve with beef, baby!
MAPLE WHISKEY BBQ SAUCE
I've tweaked this recipe over the years to something I proudly serve with my pulled pork and ribs. It's also delicious on chicken. As the sauce simmers, it will develop a deep, rich color and flavor. The sauce tastes best if made a day ahead of time.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 24
Number Of Ingredients 13
Steps:
- Combine ketchup, maple whiskey, apple cider, dark molasses, apple cider vinegar, pure maple syrup, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, onion powder, salt, and pepper in a saucepan. Whisk together over medium heat and bring to a boil. Reduce heat to medium-low and simmer until thickened, 25 to 30 minutes. Sauce will thicken further upon cooling.
- Store in the refrigerator for up to 1 week, or freeze for future use.
Nutrition Facts : Calories 42.3 calories, Carbohydrate 7.5 g, Fat 0.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 168.8 mg, Sugar 6.2 g
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