Bacon & Bourbon Waffles

8 Comments February 17, 2023 terrie gura

The countdown to Easter will begin next week, and for many people who follow religious tradition, that means giving things up for Lent. I don’t participate in the observance of Lent myself, but I always know that it’s coming because all the fast-food chains start advertising their fish sandwich options again. When Ash Wednesday arrives, those who do observe will “fast” until Easter from any number of things— whether food, habit or activity— to mirror the fasting and spiritual introspection that the Bible says Jesus modeled during the 40 days he wandered in the wilderness before his trial and crucifixion.

But before that period of fasting and self-restraint, we eat and we party!

According to this article on Food52, the old-time religious faithful observing Lent would spend the day ahead (which they called Shrove Tuesday) ridding their homes of luxury ingredients such as eggs, sugar, butter and milk, so they wouldn’t give in to temptation during those 40 days of self-deprivation. It just so happens that pancakes are an easy way to use up all of those tempting ingredients, and the tradition of eating pancakes the night before Lent was born.

This tradition of indulging the day before Ash Wednesday is also evident with the festivities of Mardi Gras, which translates literally from French to “Fat Tuesday.” Is there a better way to observe a day called Fat Tuesday than chowing down on thick, fluffy pancakes, drenched in butter and sweet syrup? Possibly. If you want to shake things up this year, either for Shrove Tuesday or Mardi Gras, ditch the plain old pancakes and whip up a batch of bacon and bourbon waffles instead.

My waffles have crispy bacon and smoky, maple-infused bourbon— on the inside and the outside. This meal feels perfectly appropriate for Mardi Gras, in the spirit of indulgence and with a whisper of New Orleans— bourbon whiskey, after all, was likely named after the same French ruling family that gave Bourbon Street its name. I put a tablespoon of my smoked maple bourbon right into the batter of my waffles, and kissed the syrup with a splash of it as well. If you can’t get your hands on this bourbon, any quality bourbon will work fine. But for the syrup, you owe it to yourself to use real maple. For waffles this indulgent, supermarket syrup just won’t do.

The smoked maple bourbon is exquisite, and does fine things for cocktails, too!

The waffles make use of my sourdough discard, and the batter includes a bit of cornmeal, for texture but also as a friendly nod to the corn in the mash bill of the bourbon. Start building the batter overnight if you’ll be enjoying the waffles for breakfast (hey, if you’re down with a splash of bourbon at breakfast, you are definitely my kinda people), or in the morning if you want them for Fat Tuesday dinner. Stir together the flour, cornmeal, buttermilk and sourdough starter, then cover it and leave it on the counter til you’re ready to waffle.

If you don’t have sourdough starter, try adding the bacon and bourbon to your favorite waffle recipe.
It’s about the flavors, not the ingredients!

When it’s time to eat, cook up some bacon pieces until they’re crispy, and add the drippings to the melted butter that will be mixed into the batter. We use uncured bacon at our house, and I love the natural flavor. The smoky bacon emphasizes the smoked maple flavors in the bourbon as well, and it’s a nice offset to all the sweetness that hits you in the syrup.

The bacon drippings lend another layer of savory smokiness to the waffles.

Get the waffle iron going, and then mix the rest of the ingredients into the batter. Whisk the butter into the beaten egg, then half of the bourbon. Sprinkle the salt and baking soda over the bubbly overnight batter, then stir in the egg mixture and fold in about half of the crispy bacon bits. Within a couple of minutes, the batter will expand as the soda interacts with the acidic buttermilk. This chemical reaction is what gives the waffles their loft and fluff.

Finish building the batter, and then you’re ready to waffle!

When the waffle iron is hot, add the batter and close the lid. Depending on your model and baking temperature, it may take 5 to 8 minutes for your waffles to be ready. Resist the urge to open the iron before the indicator light comes on, and feel free to give them an extra minute if you prefer your waffles more golden.

Sourdough waffles work great in either a Belgian waffle maker, or a standard one, as I’ve used here.

If you’re making a large batch of waffles, you can keep the first ones warm by placing them on a rack over a baking sheet, inside a 250 F oven. While mine were baking, I warmed up real maple syrup with the remaining tablespoon of bourbon and a pat of butter. Plate the waffles with a quick scatter of the remaining crispy bacon and the syrup.

Melting the butter into the syrup eliminates a step at serving time.

Bacon & Bourbon Waffles

Servings: About 4
Prep Time: 15 minutes, plus overnight rest for batter
Cook Time: About 10 minutes per batch
Difficulty: Average
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Ditch the boring pancakes and shake up Shrove Tuesday with these sourdough waffles, accented with bacon and bourbon from the inside out!

Ingredients

2/3 cup + 1 Tbsp. all-purpose flour (85g)
1/4 cup medium grind cornmeal (40g)
1 cup cultured buttermilk (227g)
1/3 cup sourdough starter (75g; discard is fine)
2 tsp. maple (or granulated) sugar
1/2 tsp. salt
1/4 tsp. baking soda
1 large egg, beaten
3 Tbsp. salted butter, melted and cooled (or swap in some of the bacon drippings for extra bacon flavor)
5 slices uncured smoked bacon, cut into pieces and cooked until crispy (use half in the batter and reserve the rest for topping the waffles)
2/3 cup real maple syrup
2 Tbsp. Knob Creek smoked maple bourbon, divided (use half in the batter and half in the syrup for serving)

I made these waffles using a standard, non-stick waffle maker and they were delicious. I expect that a Belgian waffle maker would produce a lighter, crispier waffle. Follow your manufacturer’s instructions regarding oiling the plates, temperature and baking time.

Directions

The night before, combine flour, cornmeal, sourdough starter and sugar in a large bowl. Stir it well to ensure no pockets of dry ingredients. Cover and leave at room temperature overnight (about 8 hours).
When you’re ready to make the waffles, prep the bacon and set up the waffle iron to preheat. Set oven to 250 F and place a rack inside a baking sheet for keeping waffles warm. Take the egg out of the fridge to bring to room temperature.
Whisk the melted butter into the egg. Stir in 1 tablespoon of the bourbon.
Sprinkle the salt and baking soda over the overnight starter, which should be nice and bubbly. Pour the egg mixture into the batter and stir vigorously but briefly to get the chemical reaction started. Fold in half of the crispy bacon pieces. Let the batter rest until the waffle maker is fully preheated.
Pour batter into waffle iron and close the lid. Avoid the temptation to lift the lid until your waffle iron indicator says it’s time. Keep waffles warm in oven while you prepare the next batch.
Combine maple syrup and remaining bourbon in a small saucepan and heat until warm. If desired, melt a teaspoon or two of salted butter into the syrup.
Scatter remaining crispy bacon over finished waffles and drizzle maple bourbon syrup over for serving.

Pompatus of Love

11 Comments September 2, 2022 terrie gura

We have enjoyed this peachy bourbon cocktail at our house all summer, ever since I first made the peach shrub. What’s that—you say peaches don’t grow on shrubs? True. The peach “shrub” that I speak of is an old-school concoction, otherwise known as a “drinking vinegar,” and though it was a popular way of preserving seasonal fruits back in Colonial times (or as far back as the Roman Empire, depending on whom you ask), the shrub is having a new moment, especially in the world of craft cocktails.

A shrub is a mixture of fruit, sugar and vinegar, usually in equal parts. You can either cook the fruit together with the sugar before adding the vinegar, which results in a jammy, compote-type flavor, or go the fresh route with raw fruit, which takes longer to develop but presents a more vibrant flavor in the shrub. I chose the latter, with enough cut-up peaches to measure a heaping cup. I stirred in a cup of raw turbinado sugar and left it in the fridge about 24 hours.

The second day, I strained the syrupy, macerated fruit (we put the chunky remains on top of vanilla ice cream) and mixed the liquid with a cup of vinegar—half apple cider (raw, with the “mother”) and half white wine.

My peach shrub was strong, tart and a little too “in your face” for the first couple of days, but after a week in the fridge, it had mellowed to become quite enjoyable in this cocktail, and even more so as the weeks have passed. The other ingredients in this drink are bottled-in-bond bourbon (this one has a very low percentage of rye in the mash bill, so definitely choose one on the sweet side), a fresh chunk of muddled peach and a couple of shakes of bitters. I like the ginger bitters, but if you can find peach bitters, they’re nice, too.

This is a bottled-in-bond bourbon from one of our local distilleries.
It’s mostly corn, and only a slight amount of rye, so it’s nice and sweet.

There’s one more thing that makes this cocktail special, and you’d probably never guess—it’s salt. You heard me. I’ve been experimenting with the concept to further balance a cocktail, and it is a pretty amazing thing. We bought this Himalayan pink salt swizzle stick back in February when we visited Asheville Salt cave, and as it turns out, a slight touch of this special salt brings this drink together, the same way a pinch of salt makes a dessert taste better. The things we learn!

By pouring the strained drink over the edge of the salt bar, you only get a hint of the salt. So good!

We have tried several iterations of this libation over the summer, including an infusion of thyme in the peach shrub, minted sugar on the rim of the glass, on the rocks, and up in a Nick and Nora glass, etc. My favorite is simple and straightforward—bourbon and muddled peach, shrub, ginger bitters, no sugar rim, poured over the salt swizzle stick on a giant ice cube, and keep ‘em coming.

I decided to call this cocktail “Pompatus of Love.”

Muddle a chunk of fresh peach, cover with huge ice cube

Now, I won’t make you wrack your brain to figure out why the name sounds familiar to you—it comes from the 1970s classic rock song, “The Joker,” by the Steve Miller Band. You know, right after he sings, “some people call me Maurice.” What you might not know is that the word pompatus is not really a word at all, but something that Miller misheard from a doo-wop song released two decades earlier. I’ll let you explore that on your own time with the help of Google and Wikipedia, because it is a story in itself.

And since you’ve already heard the Steve Miller version of the song at least as many times as I have, I’d like to introduce you to one of our favorite local artists who performs a terrific rendition of this song. Please click to play, while I tell you a little bit more about this peachy bourbon drink, and about our friendship with Colin Allured, the artist featured here.

If you love this, subscribe to Colin’s YouTube channel. He has plenty more where this came from.

I first met Colin almost 8 years ago, when he debuted his one-man act at a wine bar that I frequented. He mesmerized the entire room on that December night, even drawing the kitchen staff out to the front of house to see who was this guy, covering the vocals of everyone from Steve Miller to The Beatles to Justin Timberlake to Katy Perry—as well as plenty of his own (awesome) original music. From that night, I hardly missed an appearance by Colin at the wine bar or anywhere else, and Les quickly caught on as well when we began dating. Fast forward a few years, when Les conspired with Colin to play a very special song for us on an evening we had planned to celebrate my birthday—I say they “conspired” because the night took on a whole new meaning after Colin dedicated the song to us. That’s when Les popped the question and put a ring on my finger. Since then, we have followed our friend around to many venues, including the show where he recorded that version of “The Joker,” and I have no doubt that he will always be a part of our love story, in some way or another.

So what does all of this romance nonsense have to do with this bourbon cocktail, based on a peach shrub?

I named this drink Pompatus of Love because, to me, it embodies a little bit of everything that makes a romantic love relationship great. It’s intoxicating, just sweet enough, a bit tart and sassy, and slightly salty in a way that is unexpectedly addictive. As one of our July 4^th weekend guests put it, “the first sip surprised me, but it’s growing on me.”

Yep. That’s the pompatus of love.

Really love your peaches, wanna shake your shrub.

Pompatus of Love

Servings: 2 cocktails
Prep Time: 5 minutes for cocktail, plus shrub preparation
Cook Time: none!
Difficulty: easy
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This perfect marriage of bourbon and peaches is made even better with a splash of peach shrub, an old school “drinking vinegar” that’s made with fresh peaches, sugar and vinegar. Plan to make the shrub about a week ahead for best results. I like these best on a large ice cube in a double rocks glass, but it can also be shaken and strained into a chilled coupe glass if you’re feeling fancy.

Ingredients

1 small, fresh peach (for muddling)
4 oz. bourbon (use a high-proof, low rye version if possible)
1 oz. peach shrub* (see below)
2 quick shakes ginger (or peach) bitters
large ice cubes for serving

Directions

Place a chunk of peach (about the size of a walnut) into each rocks glass. Crush it with a cocktail muddler or the handle end of a wooden spoon. Place a large ice cube over the peach.
In a cocktail mixing glass or shaker, combine bourbon, shrub and bitters. Add one cup of ice and stir or shake until the mixing vessel is frosty.
Strain into glasses, garnish with slices of the peach.

For the Shrub: choose very ripe peaches, and don’t worry if they have bruises or dark spots. This is a great way to use peaches that are a little “past their prime.” The shrub will be quite intense for the first few days after making, but it mellows after about a week and is lovely in cocktails, or put an ounce in a glass with ice and top it with sparking water for a zero-proof summer treat!

Ingredients

3 or 4 ripe peaches, washed
1 cup raw cane turbinado sugar (white or light brown sugar works, too)
1/2 cup raw, unfiltered apple cider vinegar (such as Bragg’s)
1/2 cup white wine vinegar

Directions

Peel and pit the peaches, and cut them up into chunks.
In a medium bowl (choose one that has a fitted lid), combine the peaches and sugar, stirring until it begins to get syrupy. Cover and macerate in the fridge 24 hours.
Strain peaches through a mesh sieve, catching the liquid in a bowl below. Discard the peach solids, or use them right away in some other dish.
Stir the vinegars into the sweet peach syrup. Transfer to a sealable glass bottle and refrigerate up to 3 months.

Black Forest Cake

10 Comments January 27, 2022 terrie gura

Before we get into it, I’d like to issue my own disclaimer about the inauthenticity of this recipe as a “Black Forest” cake. Any purist would quickly point out that a true, German Schwarzwälder Kirschtorte would be more of a spongy chocolate cake, soaked with kirsch (a clear cherry liqueur) and decorated with whipped cream, sour cherries and shavings of chocolate. But when is the last time you remember me sticking to tradition?

My version of this cake is a departure in almost every category, save for the chocolate and cherry flavors. Cake baking is not in my wheelhouse, so I went for a recipe that I knew I could count on—a sourdough chocolate cake from King Arthur Baking that has served me well before—and I adjusted the fillings to match it. My whipped cream filling is enhanced with mascarpone, making it more substantial to support the sturdy cake. The cake itself is not super sweet, so the cherries had to be. And kirsch liqueur (or any cherry liqueur, for that matter) is nowhere to be found in our liquor stores, so I reached straight for what’s plentiful at our house—bourbon, and that was a very good call.

The cake is not difficult to make, but it is fussy enough that it deserves a special occasion. I was going to save this until the week of Valentine’s Day, but my husband heard on his favorite sports talk show this morning that today is National Chocolate Cake Day, so, heck yeah! We might as well get a jump start on swooning over it. 😉

Every slice has a great balance of cherry and chocolate. Who cares if it isn’t a *true* Black Forest cake? 🙂

We splurged on this decadent, multi-layer dessert to finish our New Year’s Eve meal of White Clam Pizza and our newest addition, the Oysters Rockefeller Pizza, and the cake was delicious for the occasion (and, remarkably, just as good later as leftovers straight from the fridge).

Frosting a cake requires patience that I do not have (especially at the holidays), so I went for a more rustic appearance, which also afforded us a glimpse of the yumminess that was to come, in the form of mascarpone cream and cherries hanging out the sides. There was no whipped cream wrapped around the outside of my cake and no shavings of chocolate, as one would find on a true Black Forest Cake. But it was delicious, with a capital D.

My layers were a little uneven, but the flavors were phenomenal.

So, is it authentic Black Forest Cake? No, but “Sourdough Dark Chocolate Cake with Bourbon-Soaked Cherry and Mascarpone Filling with Ganache Topping” is a mouthful. Plus, it didn’t fit in the title box. 😉

Ingredients

1 recipe Sourdough Chocolate Cake | King Arthur Baking, baked in 9-inch layer pans* (see instruction notes)

Bourbon Cherries and Syrup

1 lb. bag frozen dark sweet cherries

1/2 cup organic cane sugar

1/4 cup unsweetened black cherry juice

2 oz. bourbon

Mascarpone Filling

1 cup heavy cream

8 oz. tub mascarpone

1/4 cup powdered sugar, sifted

1 tsp. real vanilla extract

Ganache Topping

8 oz. dark melting chocolate wafers

1 cup heavy cream

1 oz. amaretto (optional)

8 bourbon cherries or morello cherries, with stems (for decorating cake top)

Instructions

Bake the cake as instructed on King Arthur website. I followed the instructions with one ingredient adjustment; I replaced half of the natural cocoa with KA’s Double Dark Dutch Cocoa. I am crazy about the deep, dark color and chocolate flavor! Also, I baked it in two buttered and cocoa-dusted 9-inch layer pans rather than the 9 x 13 that was suggested, and the cake was done in 30 minutes. Cool the cake layers completely before removing them from the pans.

Not riding the sourdough train? No problem; use any other dark chocolate cake recipe you like, provided the layers are sturdy.

For the cherry syrup, mascarpone filling and shiny ganache topping, I’ll provide a visual walkthrough, and you can scroll to the bottom of the post for a printable recipe if you want to give it a go in your kitchen. Happy Chocolate Cake Day! 🙂

Combine the frozen cherries and sugar in a saucepan.
Add the unsweetened black cherry juice and bring to a slight boil.
When the syrup has simmered a few minutes, drain the cherries into a bowl and return the syrup to the pan.
Pour bourbon over the strained cherries and steep until they are cooled.
Simmer the syrup over medium heat until reduced to 2/3 cup.
Drain the cherries again and add the bourbon syrup to the other syrup.
Transfer the syrup into a squeeze bottle if you have one; I found it an easy way to distribute the syrup over the cake layers.
Sift powdered sugar into the heavy cream.
Whip the sweetened cream until soft and lightly fluffy.
Add the mascarpone and whip on low speed until until combined.
Drizzle 2 tablespoons of the syrup into the mascarpone and fold until blended.
Transfer the mascarpone cream to a large zip-top bag and put it in the refrigerator.
To slice the cake layers, I used a long piece of unflavored dental floss.
The layers may not be totally perfect, but that’s OK.
When you’re ready to assemble the cake, smear a small amount of mascarpone cream onto the cake platter to stabilize the first layer.
Drizzle about 1/3 of the cherry syrup over the cut side of the cake layer.
The syrup will soak into the cake, drenching every bite with the bourbon-cherry flavors.
Snip the corner of the mascarpone cream bag and pipe about 1/4 of it onto the soaked cake layer. Spread gently to get more coverage, or just fill in with a few dots of additional cream.
Arrange 1/3 of the drunken cherries onto the mascarpone cream. Repeat with the next two layers, saving a rounded piece for the top.
Pipe some of the remaining mascarpone cream around the top edge of the final layer. Refrigerate the cake while you make the ganache.
To make the ganache, heat heavy cream over medium-low heat until steaming. Pour over chocolate and leave it alone for 10 minutes.
After 10 minutes, blend with a whisk, stirring mainly in the center of the bowl.
At first, it will seem like it isn’t working, but stay with it.
Aha! Continue to whisk until the entire mixture is smooth and chocolatey.
This is what my ganache looked like after only one minute of whisking.
Stir in a small amount of corn syrup for a glossy shine and to keep the sugars from crystallizing.
Just for fun, I whisked in a half shot of amaretto. We like it in bourbon-cherry cocktails, and it worked here as well.
Slowly pour the cooled ganache onto the cake. The ganache will run off the center of the cake, but the mascarpone will keep it from running off. Keep pouring.
I poured the ganache right to the top of the edge. When the ganache has set, cover and refrigerate the cake until ready to serve.
Just before serving, pipe on the last bit of mascarpone cream, making little cushions for the bourbon cherries. Serve immediately.
The cake keeps very well in the fridge, and we decided the flavors were even better after a day or two!

Black Forest CakePrint the recipe!

Smoked Maple Bourbon Crème Brûlée

8 Comments December 3, 2021 terrie gura

WARNING:
Consumption of this rich and decadent dessert after a big meal may result in excessive lazing on the sofa, and may also force extended procrastination of post-entertaining kitchen cleanup.

At least, that’s what happened at our house—twice.

We had a very small gathering at our home for Thanksgiving—just me, my husband and our friend, Maria. I knew when I was planning dinner that it would not make sense to have large pies, cakes or other desserts that yielded 12 portions. As it is, we are scarce on refrigerator space for the leftover turkey and sides, and we certainly did not need extra portions of dessert hanging around. I wanted to make something special for our intimate holiday, and this crème brûlée definitely fit the bill, both for Thanksgiving Day and again for “leftovers” night on Saturday. And let me tell you, even after said lazing kept us up until after 11 pm washing dishes, I had no regrets about this dessert.

If you follow my blog regularly, you already know about our recent discovery of the Knob Creek smoked maple bourbon—the amazing dark spirit that became the star of our 2021 signature cocktail. I have made crème brûlée before, using the incomparable Ina Garten’s recipe as a guide, but I have never added bourbon to it before now. The warmth of the smoked maple bourbon married so perfectly to the creamy silkiness of our individual little custards, and the maple sugar that I torched on top was exactly what it should have been; crunchy, sweet and toffee-like. The custard inside was silky, sweet and creamy, with hints of the smoked maple bourbon. Yes, it was divine, as you’d expect from a dessert that is made from egg yolks, cream and sugar.

I can only hope that when we smashed the tips of our spoons into the crème brûlée, some of the calories fell out. On second thought, who cares?

Adapted from Barefoot Contessa | Crème Brûlée | Recipes
Recipe yields ~32 ounces, good for 6 to 8 ramekins, depending on their size

Ingredients

3 cups heavy cream

1 small pinch kosher salt*

5 large egg yolks + 1 large egg (at room temperature)

1/2 cup maple sugar* + extra for torching (see notes)

1/2 tsp. real vanilla extract

2 Tbsp. Knob Creek smoked maple bourbon

*Notes

I purchase maple sugar online from Big Tree Maple, a company that is based near my hometown in upstate New York. You might also find it in the baking aisle of a specialty market, or substitute caster sugar, which does not have the maple flavor but is also finely textured for easy dissolving.

Ina’s recipe does not call for salt, but I like to put a pinch in most dessert recipes because it highlights the flavors and balances the sweet.

If you use a stand mixer to make the crème brûlée, keep it fitted with the mixing paddle rather than the whisk, and work on the slowest speed so you don’t create a lot of bubbles. If you mix by hand, use a whisk but keep a gentle touch when adding the hot cream to the eggs.

As if our holiday was not already joyful, I also had the pleasure of finishing our dessert tableside with my kitchen torch, a dramatic endeavor that just pleased the dickens out of my Leo personality.

Instructions

My free range egg yolks are going to give the crème brûlée a rich color.
Gradually add the maple sugar to the eggs, taking care not to whip bubbles into the mixture.
While the cream is heating, prepare a pan for a water bath and arrange the ramekins in it.
Heat the heavy cream with a pinch of salt until it is very hot but not boiling, then drizzle it into the egg mixture, stirring constantly.
Pour the custard through a mesh strainer to catch any curdled bits of egg.
Stir in the vanilla and bourbon. Smells so good!
Divide the custard among the ramekins.
Pour boiling water into the pan, and pop it into the 300° F oven for 35 to 40 minutes, until custards are set. Cool, then chill overnight.
Sprinkle maple sugar over the top of the custards. Tip them to get the sugar even, and all the way to the edges.
The camera always makes the butane flame look like a light saber! Take your time torching the custards, and try to caramelize all the way to the edge.
Just for kicks (and crunch), I sprinkled on another thin layer of maple sugar, and torched them again.
Allow the crème brûlée to cool at least a minute, to harden the sugar top.
Try to restrain yourself. Just try.

Preheat the oven to 300° F. Heat about 2 cups of water in a tea kettle for a water bath. Prepare your ramekins by arranging them in a handled pan with sides at least as high as the ramekins.
In a medium saucepan, heat heavy cream over medium-low heat until hot but not boiling. Stir in a pinch of salt. Transfer the hot cream to a measuring cup with a spout for easier blending in the next steps.
Combine the egg and egg yolks in a mixing bowl, and gradually stir in the maple sugar until the mixture is smooth and even, and the sugar appears somewhat dissolved.
Very gradually pour the hot cream into the egg mixture, stirring constantly to prevent curdling. This is easiest with a stand mixer, but you can do it by hand as well. I recommend placing your mixing bowl on something that will prevent it from slipping while you stir or whisk.
Strain the custard mixture through a mesh strainer over a pitcher bowl or large measuring cup. This is not absolutely necessary, but it will help strain out any curdled bits of egg.
Stir vanilla and bourbon into the custard. Slowly pour the custard into the ramekins. I did this by filling each of them halfway, then “topping them off” around the pan until all were filled equally.
Carefully pour hot water into the pan, taking care to not splash it into the ramekins. The water bath should be about halfway up the sides of the ramekins. Transfer the water bath pan to the preheated oven and bake for 35 to 40 minutes, or until custards are just barely jiggly. They will continue to cook when you remove the pan from the oven. Allow the pan to cool until you’re comfortable handling them. Remove the ramekins and cool on a rack, then cover and transfer them to the refrigerator for several hours to overnight.
To finish the crème brûlée, remove ramekins from the fridge about 20 minutes before you’re ready to serve. Sprinkle about two teaspoons of maple sugar over the entire surface of each custard. Use a kitchen torch to caramelize the sugar evenly. Sprinkle an additional teaspoon onto each, and torch again. Allow the crème brûlées to cool for at least a minute so the melted sugar will harden and create the beautiful, shiny crust.

I’m thinking that maybe I need to make this again. You know, just to be sure.

Smoked Maple Bourbon Crème BrûléeLet the Lazing Begin!

Smoked Maple Cranhattan (a holiday signature cocktail)

12 Comments December 1, 2021 terrie gura

Holiday preparation is fun for me—all the excitement, decorating and special trimmings gives me an exuberant sense of energy. But the extra fussing can also pile on unwanted stress, and having a “signature” cocktail for the holidays relieves some of the pressure when guests will be joining the fun.

Sure, it’s nice to be able to offer up an open bar, and ours is fully stocked with everything our friends and neighbors might ask for (and a few things they probably wouldn’t—I’m looking at you, absinthe). Imagine what that would look like if I related it to other aspects of our entertaining though; say, the decorations or the table settings. Our guests don’t choose those; we decide based on the occasion. Too many drink options can overwhelm a guest and leave them standing there contemplating, when they’d probably rather just enjoy a well-thought-out adult beverage, and I’d rather be back in the kitchen putting the finishing touches on dinner.

Naturally, a few people may request their own favorite (a beer or glass of white wine, perhaps), but most of our friends enjoy the unique tipple that we put together for them, and I do my best to keep the flavors within the season. Not too strong, not too sweet, always with a special ingredient twist.

This year, I agonized over my signature cocktail, not because I fell short of ideas (as if that would ever happen in my crazy brain), but because my best experiments this year felt too similar to the signature drink last year, the Pom-Pom-Hattan. At first glance, this drink may seem almost the same, given that cranberry has a similar tartness to pomegranate and both drinks are made with bourbon. But friends, this is no ordinary bourbon, and it was pleading with me to become part of my signature drink.

Drop what you’re doing and go get a bottle of THIS.

Before I get carried away, I’d like to emphasize that this distiller is not paying endorsement fees for my shameless raving (and if they did, I’d probably just spend it on more bottles). This is just between us bourbon lovers, and it’s what friends do—share the news about great things we find. The maple notes in this bourbon are very smooth, excellent for sipping neat, and I’ve done my share so far this season. The smokiness is subtle, but present, and a little tang of cranberry (spiked with some spices) is a perfect accompaniment for a cocktail that celebrates the warmth of the holidays.

The spiced cranberry syrup takes a few minutes to make, but it’s easy.
The smoked maple bourbon and red vermouth definitely give this drink a Manhattan feel.

The ingredients are simple, though one required a bit of advance effort. Rather than use a store-bought cranberry juice (which I didn’t even consider, frankly), I made a simple syrup infused with fresh cranberries, cinnamon for warmth and pink peppercorns for depth. Simple syrup is exactly that—simple. Just equal parts by volume of sugar and water, and for this one, I added the flavor infusers long enough to draw out the color of the cranberry. The rest of the drink is very Manhattan-like; a quality brand of red vermouth and a few shakes of bitters, with a premium cocktail cherry as garnish.

At our house, we enjoyed these on Thanksgiving and again on Saturday night with appetizers before our Ultimate Thanksgiving Leftover Pizza. But just as with last year’s Pom-Pom-Hattan, I have no doubt that this smoky-sweet-tangy cocktail will carry us through all the way to New Year’s.

Ingredients (makes two cocktails)

3 oz. Knob Creek smoked maple bourbon

1.5 oz. red (sweet) vermouth

1.0 oz. spiced cranberry simple syrup

2 dashes ginger bitters

Good quality cocktail cherries, such as Luxardo brand

Instructions

Measure bourbon, vermouth, spiced cranberry syrup and bitters into a mixing glass or shaker. Add one cup of ice and stir well for about 20 seconds. Strain into coupe (or martini) cocktail glasses and garnish each with a cherry.

Repeat as desired.

Spiced Cranberry Simple Syrup

My confession is that my first attempt at the simple syrup was not great. Cranberries contain a lot of pectin, and I let them simmer a bit too long, releasing all that thickener. It did not taste bad, but left an odd, almost sticky residue in my drink (serves me right for multi-tasking). Keep a close watch over it, as I did with the second batch, and it will be delicious!

It doesn’t take long to dissolve the sugar into the water. Give it a few good stirs along the way.
Pink peppercorns have a slight bite to them, and the fruity notes of the pepper put a bit of an edge on the cranberry syrup.
The cranberries take time to soften, and eventually they will burst open, releasing their flavor and pretty color.
Simmer until the syrup has a prominent flavor, then remove from heat and cool before straining.
My first batch of syrup seemed a little pulpy. Cranberries have a ton of pectin in them.
Even after double-straining, my syrup was too thick and pulpy. Lessons learned…
For the second go-round, I had the idea to toss in a stick of cinnamon for even more holiday flavor.
This time, I was careful to remove and strain the berries before they broke down too much. My syrup was perfect.

In a medium saucepan, combine 1 cup sugar and 1 cup water. Heat over medium heat, stirring until sugar is mostly dissolved. Add 1 cup rinsed cranberries, 2 pieces cinnamon stick and 1 rounded teaspoon pink peppercorns. Bring to a slight boil, and then reduce heat to low and allow it to simmer until the cranberries begin to pop and the syrup takes on a pinkish-red color. Remove from heat and let the berries steep for a few minutes before straining into a jar.

Use the cooked cranberries in another recipe if you wish or discard them.

Smoked Maple CranhattanCheers!

Long Live the King! (a bourbon cocktail)

10 Comments November 12, 2021 terrie gura

This is my version of a cocktail my husband and I enjoyed during our recent whirlwind tour through the tri-state area of New Jersey, New York and Connecticut. At the end of the first full day of our road trip, we stopped for a live music show at Hailey’s Harp & Pub in Metuchen, N.J., and the cocktail menu called this drink “Long Live the King!”

We had not intended to order quite so many rounds of drinks that night (we had four apiece over five hours), but it was an easy way to spend the extra time we had, given that we arrived way early for the performance by our musical pals, Glenn and Oria of Blue Americana. These are the friends who ushered us through the chaos of COVID with their weekly “Quarantunes” concerts on Facebook Live, and the honorees of my Tequila & Lime Pie post back in the spring. We thought our 5:30 pm arrival at the pub would be just right, allowing us time to have a drink and a bite to eat before the show. Except for one thing—because it was a rainy, miserable night, what was supposed to be an outdoor 7 pm show was changed to indoors at 8 pm! So we got cozy at a table right in front, and just stayed and enjoyed. The food was delicious, the drinks were great and the company was delightful.

Blue Americana with Glenn and Oria!
We finally met them in person!

Les and I played the role of geeked-out groupies and Glenn and Oria played along—they signed our CDs and even posed with us for a picture. It was such fun meeting them in person after so many months of rocking out with them (virtually) on Friday nights during Quarantunes. And as was true for so many of the adventures we experienced on that end-of-summer vacation, I found something tasty to bring home and enjoy later. With only twelve days left to decide on a Thanksgiving signature cocktail, I’d say this one is a strong contender. It delivers the warmth of bourbon, the freshness of citrus and just a hint of sweetness.

I have not been able to figure out a good reason for the name given to this drink by Hailey’s Harp & Pub. It’s made with Bulleit bourbon, red vermouth, blood orange liqueur, orange bitters and a lemon peel garnish. It’s a smashing combination—almost a perfect meet-in-the-middle between a Manhattan and an Old Fashioned—but also reminiscent of a Boulevardier without the bitterness of Campari. If I had to give it a name myself, I would call it “One Night in Metuchen,” because I will always remember that fun evening whenever I make it.

Most of the ingredients are easy to find, and I’d encourage you to seek out the Solerno blood orange liqueur. Solerno has a brighter, slightly sweeter flavor than other orange liqueurs, and it is a very nice accompaniment to the bourbon and sweet vermouth. If you cannot find Solerno, I would recommend substituting Cointreau rather than Grand Marnier, which has strong cognac undertones. You want the citrus to shine in this drink.

Cheers!

Ingredients

It’s not quite an Old Fashioned, not quite a Manhattan, and just shy of a Boulevardier.

1.5 oz. Bulleit bourbon
1.0 oz. red (sweet) vermouth
0.5 oz. Solerno blood orange liqueur
2 quick shakes orange bitters
Lemon peel garnish

Instructions

Combine bourbon, vermouth, blood orange liqueur and bitters in a cocktail mixing glass or shaker. Add about one cup of ice and shake or stir vigorously until the outside of the shaker is frosty. Strain over a large ice cube into a double rocks glass. Express the lemon peel over the top of the glass, swipe it around the rim of the glass and drop it into the drink to garnish.

A cocktail mixing glass is perfect for this drink, but a shaker would be OK too.
Always strain the chilled cocktail over new ice, which keeps the drink extra cold.
To express the lemon peel, simply hold it with the outer peel outside, and give it a squeeze. The natural citrus oils will spray out over the surface of the drink.

If you prefer, you can strain the cocktail into a chilled coupe glass and garnish the same. That’s the beauty of this drink—it can be served on the rocks or up, depending on how fancy you’re feeling.

I used the spent ice from the rocks version of the drink to chill the coupe glass for the “up” version.

Long Live the King!Print it

Thai Basil Julep

7 Comments April 28, 2021 terrie gura

The 147^th running of the Kentucky Derby is mere days away, and after the big deal I made about it last year, I had to issue at least a couple of recipes to keep the momentum of this spring occasion. I’m starting this year with the most obvious offering, a cocktail.

I had hoped that the Derby might be an inaugural outing for my husband, Les, and me—an event that could finally find us in the personal company of friends, without masks or restrictions. Alas, I am only halfway vaccinated, with my second COVID jab scheduled for tomorrow (fingers crossed!), so there won’t be time before Saturday for antibodies to take hold just yet. Nevertheless, we will celebrate, probably with a batch of the Kentucky Hot Brown Dip I created last year, or perhaps the Hearts of Palm Citrus Ceviche, maybe finishing with my Southern Belle Lemon Bars, and most certainly, with a cocktail and a fancy hat.

If you missed the special drinks I whizzed up last year, either for the “preview party,” because the Derby was postponed by COVID, or the actual run for the roses, which happened in September, you’ll want to circle back to check out those fun libations.

Run for the Roses 2.0

by terrie gura September 5, 2020

Kentucky Derby Sips

by terrie gura May 2, 2020

Bourbon is a staple on Derby day, being born in Kentucky and all, and in my quest to make good use of all the fresh herbs I am constantly plucking from our countertop Aerogarden, I have come up with a global spin on the drink that is signature to Kentucky Derby—the mint julep. Though I do have some variety of mint (spearmint, maybe?) growing at a very slow pace, I am literally overwhelmed with another herb, Thai basil, and I thought, “why not?” Thai basil is part of the mint family, so it seemed like it might work. It’s decidedly not the same flavor as the Genovese basil that would be on your caprese salad or in your pesto. It is used widely in Thai and Vietnamese food, with subtle notes of basil, of course, but there is a distinct difference that took some time for my taste buds to identify. It’s anise, the same general flavor of fennel or licorice, which is not unlike Peychaud’s bitters, a classic item for any serious cocktail cart. I knew that the Thai basil flavor would work with the bourbon, and to play up the Asian spin, I added the slightest splash of lemongrass-mint white balsamic vinegar, which I picked up in a specialty shop. Strange, you say, to add vinegar? White balsamic is no more tart than a squeeze of citrus (it’s actually sweeter), and the lemongrass is a refreshing complement to the drink.

Turns out, this was a very good call! Paired with the sweetness of the bourbon, this anise-scented herb is a winner. Rather than muddle the Thai basil in the cocktail glass (oh, I can’t stand little bits of things floating in my drink), I have infused a simple syrup with a fat handful of Thai basil, so it is technically a “smash,” rather than a julep. Either way, a half-ounce of this fragrant, slightly exotic syrup flavors a shot of bourbon quite nicely. Mix it up in a cocktail shaker with a splash of the lemongrass-mint white balsamic, strain it over crushed ice, and you are ready for the race. Garnish it with a fresh lemon twist, if you’d like, plus a sprig of the Thai basil, and enjoy!

Ingredients

2 oz. bourbon (I used Elijah Craig Small Batch)

0.5 oz. (1 Tbsp.) Thai basil simple syrup (recipe below)

1 bar spoon (about 1/2 tsp.) lemongrass-mint white balsamic vinegar*

Lemon twist and fresh Thai basil leaves to garnish

Any smooth bourbon is good here, plus the simple syrup, lemongrass-mint white balsamic and garnishes.

*Notes

The lemongrass-mint white balsamic is a specialty ingredient I purchased at a boutique olive oil and balsamic vinegar shop. These stores have popped up everywhere in recent years, and I love being creative with their products. I cannot name a brand because the shops are franchised with various names. But if the shop owner confirms their supplier is “Veronica Foods,” then it is the right stuff! If you can’t find it, leave it out and go for the twist of lemon. Perhaps substitute with a couple drops of bitters. It’s Derby time, so bourbon is the star anyway. 🙂

Instructions

Combine bourbon, syrup and white balsamic in a cocktail mixing glass or shaker. Add about a cup of ice and stir or shake until outside of the container is uncomfortably cold, about 20 seconds.

Strain over crushed ice into a cocktail or julep glass. Garnish with lemon twist or a fresh sprig of Thai basil.

With or without a fancy hat or a horse race, this is a refreshing spring cocktail!

Thai basil simple syrup

1/2 cup filtered water

1/2 cup organic cane sugar

1 handful Thai basil leaves, cleaned and trimmed of heavy stems

The leaves have a warm, aromatic quality that is different from Italian basil varieties. Allow them to steep in the simple syrup until it is cooled, then strain out the leaves and store in the refrigerator.

Combine water and sugar in a small saucepan and bring to slight boil. Remove from heat, stir in Thai basil leaves and steep until cool. Strain out the leaves. Transfer the syrup to an airtight jar, and store it in the refrigerator for up to one month.

This drink is so refreshing, and it is making good use of all my Thai basil. Cheers from my backyard!

Smoked Maple Old Fashioned

10 Comments April 16, 2021 terrie gura

Two weeks from today, I’ll be recovering after my second dose of the Pfizer-BioNTech vaccine for COVID-19, and I feel like celebrating, though I am a bit apprehensive about how my immune system will take it. Mind you, I am not skeptical about the vaccine, which would be an entirely different conversation. I trust the science and I am astonished at how quickly the research teams collaborated to produce an effective safeguard against this dreadful disease. I was in line for my first dose as soon as I became eligible.

And they gave me a nice, sparkly band-aid!

My unease is related to something else, namely the unpleasant symptoms I expect I may have as result of my body demonstrating its immune response. My first dose was uneventful, save for an achy arm for two days, but there have been many anecdotal reports by some second-dose recipients of nausea, fever, chills, migraines and other not-so-fun experiences. And that has me on high alert, which is also a pretty accurate way to describe my immune system.

In 2003, I learned that I have an autoimmune disorder, vitiligo, which some consider to be a dermatological issue, but research shows it is most likely related to a dysfunction of the immune system, possibly triggered by an extended overload of the stress hormone known as cortisol. In short, my immune system is always looking for a fight, and sometimes it attacks on my own healthy cells, specifically my skin.

I am also extremely sensitive to common household chemicals, cosmetics, fragrance and even sunshine. As these disorders go, I feel extremely lucky—I could have been hit with lupus or rheumatoid arthritis, both of which are serious and more complicated to manage—but I am preparing myself for a bumpy ride after my second dose of “the Fauci ouchie.” Still, the jab and any side effects I feel from it will be far better than what my body would have done with COVID, so I am optimistic, grateful and ready.

It almost seems too good to be true to realize that by the time Memorial Day rolls in, antibodies will be standing guard and we can finally breathe easier and spend face-to-face quality time with friends. I want to hug everyone at once, but the past year of social distancing and general wariness of being close to “others not in my own household” is also creating apprehension. I sure hope I can remember how to relax and be myself when we get there.

Until we do, my fully vaccinated husband, Les, and I will spend Friday night as we have for the past 13 months—at home, alone but together, with homemade pizza and cocktails. The pandemic forced all of us to get more creative with our down time, and as the weeks in lockdown progressed, we have made some epic advances in our game for both of our culinary Friday night rituals. It has been a while since I posted any of our homemade pizzas, but rest assured, we have been making them. Here’s a quick gallery of images to catch you up (and make you hungry), or you can find a recipe for tonight on the Pizza Party page.

The cocktail part of our Friday night has varied widely over the past year, and you can hit the Happy Hour page to see a few of them. As of late, my go-to has been a dry gin martini and Les usually locks in on bourbon, a spirit he barely even knew before he met me (you’re welcome, babe). Of all the cocktail variations we have tried, we always seem to come home to this smoked maple old fashioned. It is classic in that is relies on smooth bourbon and bitters, but slightly unconventional in its substitution of smoked maple syrup for the standard muddled sugar cube. Our usual garnish is a simple Luxardo cherry, which, in my opinion, should win an award for “best cherry ever created.” But we sometimes go all-in with an orange peel twist, too, and I like the fragrance that lends to the edge of the glass with each sip we savor.

Friday night is one of the main things that helped us get through COVID lockdown, and this is what it tastes like at our house. Cheers!

Ingredients (see notes for additional info)

1.5 oz. bourbon

0.5 oz. (1 Tbsp.) smoked maple syrup

0.25 oz. (1 ½ tsp.) amaretto almond liqueur

3 drops orange bitters

Large cocktail ice cube

Luxardo cherry and freshly stripped orange peel (optional) for garnish

Notes

We are currently pouring Elijah Craig Small Batch bourbon at our house. It is smooth and easy, and works really well in most of our mixed cocktails, but not as pricey as some of the top-shelf brands.

My first taste of smoked maple syrup was in a gourmet shop in Blowing Rock, N.C., and I was pretty excited recently to find it on Amazon. If you like the idea of maple but not the smoke, then by all means, use regular maple syrup, preferably dark—but do not offend your cocktail with any cheap crap from the grocery store. It may be fine to enjoy your old fashioned on the porch of a “log cabin,” but the high fructose junk that sweetens that fake syrup has no place in your glass (or anywhere). Splurge a little; I promise you won’t regret it.

Addition of amaretto is optional, but we love the slightly sweet, nutty nuances it gives to this cocktail. We use Disaronno brand.

Orange bitters is a classic cocktail ingredient, and if you are building a home bar, this is one item to include from the start. Contrary to the name, bitters do not make your drink bitter; they add layers and complexity, and it’s usually what brings a drink together in the glass. A bottle of orange bitters will run you about $10, and it will last a good long time because you only need a few drops per drink.

Speaking of splurge, Luxardo cherries. They are $20 a jar. But trust me, you want them.

Instructions

The cocktail mixing glass was one of the best investments I’ve made in my mixology experiments. A shaker works fine, too.

Combine the bourbon, amaretto and smoked maple syrup in a cocktail mixing glass or shaker. Add drops of bitters and stir to blend. Add about one cup of ice and stir briskly (or shake, if using a shaker) until the outside of the container becomes frosty, which will be about 20 seconds.

Strain the cocktail into a double rocks glass, over a big, fat ice cube.

Drop in the cherry. If desired, squeeze the orange peel to express the natural oils, and rub the outside of the peel along the rim of the glass before dropping it into the drink.

Enjoy. Repeat as desired.

Smoked Maple Old-Fashioned Print It!

Maple Bourbon Cedar-Wrapped Salmon

10 Comments March 29, 2021 terrie gura

If you were to scroll through your collection of recipes, I wonder which ones are most overlooked, and I wonder why. We all have recipe cards that hang out in the back of the box—either because they no longer suit our taste (which makes them ripe for a makeover), or they are specific to a season or holiday, or the ingredients are too pricy or difficult to find. Sometimes, though, I believe recipes get passed over because they seem complicated or intimidating.

My own “bucket list” of culinary challenges includes items from all those categories, but after recent conversation with various friends and acquaintances, I have noticed one standout category of food that seems to hold an air of mystery to a lot of people: seafood. It seems that most people enjoy seafood, but many are reluctant to make it at home. It’s no wonder seafood restaurant prices are what they are, and that’s a darn shame when some of those dishes are perfectly manageable for a home cook.

Every week or so, I peek at the activity insights offered by WordPress, where Comfort du Jour is hosted, and this helps guide me in deciding what to make next, and what to share with my foodie friends. I can see at-a-glance the number of views and downloads each page has had to date, and overwhelmingly, the recipe with the highest numbers of both is this one:

Really? Mahi Hemingway is the most popular recipe on Comfort du Jour.

It surprises me to see that Mahi Hemingway is so interesting to others, because it happens to be one of the simplest recipes to make, both from an ingredient standpoint and one of skill level. I developed my own version of that recipe because I couldn’t make sense of the $30 price tag on a similar dish in a local restaurant, which I expect points to another reason home cooks shy away from making their own seafood. If it’s so expensive in restaurants, it must be expensive and hard to make, right? Wrong! 😉

Most seafood is surprisingly easy to make, and I’m about to prove it again with this easy-and-done recipe that is cooked on the grill. The salmon fillet portions, which are easily found in most larger supermarkets, take an afternoon bath in a simple marinade of real maple syrup, bourbon and Dijon mustard. The marinade infuses flavor into the fish during this phase, and becomes a flavorful glaze later, when the fish is grilled. If you prefer, you can also make this in the oven, and the cedar wrap is entirely optional, but I believe it is worth the extra expense. I found these in the grilling section of the supermarket , but you might also check your hardware store, Walmart or Target. Cedar wraps impart an aromatic smokiness to the fish, without the extra time and fuss of cedar planks. The wraps are also less expensive than planks (only $10 for eight of them), and they don’t take up much storage space.

I have garnished the salmon with chopped soy-wasabi almonds, which is a great complement to the maple and bourbon flavors, and the wasabi echoes the horseradish that spikes the easy buttermilk mashed potatoes underneath, the same potatoes I made at St. Patrick’s Day for the Bangers & Mash.

You can begin prep for this meal a few hours ahead, and cooking time is less than half an hour, including the mashed potatoes and roasted asparagus. This meal is beautiful, tasty, quick and easy—collectively giving it a good chance at moving to the front of the recipe box.

I’ll bet this plate would be at least $24 in a seafood restaurant.

Two servings, easy to double.

Ingredients

I cut two portions from this whole fillet of salmon for this recipe. A larger chunk went on the smoker when we made our pastrami, and the rest went to the freezer.

2 Atlantic salmon fillets, about 6 oz. each* (see notes)

3 Tbsp. real maple syrup, preferably dark*

3 Tbsp. bourbon

1 tsp. Dijon mustard

Salt and pepper

1 Tbsp. extra virgin olive oil

1/8 tsp. Boyajian maple extract*

2 cedar wraps, soaked at least 5 minutes* (optional, see notes)

Small handful of wasabi & soy sauce almonds*

*Notes

The salmon fillets may be skinless or skin-on; it doesn’t matter because the skin will remain on the cedar wrap after grilling, which makes plating this dish super simple. If your seafood market has steelhead trout or arctic char, they would also be delicious in this recipe, but adjust your grilling time. Both are usually thinner and would cook more quickly.

For the love of good taste, please do not use a fake “maple-ish” syrup from the grocery store. Real maple is the best, and totally worth the expense. There are plenty of resources for good quality maple products; I order mine online from Big Tree Maple in Lakewood, N.Y. Why? Because I grew up under the shade of those lovely trees and they know me.

The maple extract, which is optional, amplifies the flavor of the syrup without adding sweetness. Look for it in gourmet specialty stores, or online at King Arthur Baking Company. Another product I like for this purpose is maple-infused balsamic vinegar, which is easy to find in one of the specialty balsamic shops that have popped up all over the U.S. If you substitute with the balsamic, use about 1/2 teaspoon.

Cedar wood, when soaked and grilled, lends a phenomenal flavor to salmon. If you choose planks, be certain they are designed for culinary use. Cedar grilling planks should be submerged fully underwater for at least an hour, but I like the wraps because they only require soaking a few minutes. You could probably also use soaked cedar chips in a smoker box, alongside the salmon on your grill.

The wasabi & soy sauce almonds are a Blue Diamond product, and you’ll find them in the small cans in the snack aisle of your supermarket, alongside cans of peanuts and mixed nuts. I’m crazy about the horseradish-y flavor, and it is remarkably good against the sweetness of maple and bourbon.

Buttermilk Mashed Potatoes

1 lb. potatoes (I used a combination of russet and golds)

2 Tbsp. salted butter (extra if you’d like)

1/4 cup thick buttermilk

1 tsp. prepared horseradish

Salt and pepper

Asparagus

1 average bundle fresh asparagus

Extra virgin olive oil

Salt and pepper

Zest of 1/2 fresh lemon (optional)

Instructions

You will want to marinate the salmon fillets a couple of hours, so plan this quick prep for mid-afternoon. I’ll run through the easy steps for the salmon here. For visual direction on the buttermilk mashed potatoes, check out my recent post for Bangers & Mash; it is the same recipe, though ingredient amounts are adjusted here for this dish.

Equal parts real maple syrup and bourbon, plus Dijon with salt and pepper. Please do not use fake syrup for this recipe!
Drizzle the olive oil into the marinade, and whisk as you go to create an emulsion. This ensures the marinade evenly flavors the fish.
If you can find it, this maple extract delivers a big punch of maple flavor to the marinade, but use it sparingly! I ordered mine from King Arthur Baking Company, or watch for it in gourmet specialty stores.
Pour the marinade over the fillets, then turn them flesh side-down for a nice long soaking. Hold back a small amount of marinade to drizzle on the salmon at serving time.
The cedar wraps are larger than most of my baking dishes, so I soaked them (and the tying twine) in my deep dish pizza pan. Unlike planks, these thin wraps only require a few minutes of soaking.
Lay out the cedar wrap, with the twine underneath, and angle it in the direction it wants to bend.
Place the marinated fillets on the wraps, fold them up and tie the twine.
The almond garnish is optional, but I love the way the wasabi and soy sauce complement the sweetness of the maple and bourbon. A small handful of almonds is plenty.
Chop them up into rough pieces, either with a knife or a few quick pulses of a food processor. The little bit of texture is nice with the soft, delicate fish.
Yippee for asparagus season! I popped these trimmed spears into the 400° F oven just before the cedar-wrapped salmon hit the grill. 15 minutes is just the way we like it.
I could not resist making our favorite Smoked Maple Old Fashioned cocktails as my husband, Les, and I prepared dinner. I’ll share this recipe soon!
Les tended the salmon, which spent about 13 minutes on the grill at 350° F (direct heat). You can see where he peeled back one edge of the cedar to test the fish for flakiness.
Oh my gosh, I wish you could smell this! Maple, bourbon, cedar… mmm.
The salmon skin gets stuck to the cedar, which makes plating a snap. Lay the fillet over a mound of buttermilk-horseradish potatoes, drizzle with the reserved maple marinade and sprinkle on the almonds.
Time for dinner!

Season the salmon fillets with kosher salt and black pepper. Place them, skin side down, in a glass baking dish.
Combine the maple syrup, bourbon and Dijon mustard in a measuring cup with a pour spout, Whisk in olive oil and maple extract (if using). Pour most of the marinade evenly over the salmon fillets, reserving about a tablespoon of it to drizzle over at serving. Turn the fillets over, so that the fleshy side rests in the marinade, and wiggle them around to be sure the marinade coats the exposed sides of the fish. Cover and refrigerate at least one hour, preferably about two hours.
Peel and cut up the potatoes. Boil gently until they are easily pierced with a fork, then drain over a colander.
Add butter and buttermilk to the cooking pot and stir until butter is melted. Transfer drained potatoes back to the pot and mash to desired consistency. Season with salt and pepper to taste. Stir in horseradish and more butter, if desired. Keep potatoes warm until serving time.
While the potatoes cook, prepare your grill, with temperature at 350° F. Soak cedar wraps and tying twine for at least five minutes.
Remove salmon fillets from marinade. Center them, skin side-down, on the soaked wraps and fold up the sides to enclose them, tying snugly with twine.
Place the cedar-wrapped salmon onto a grilling rack, and cook over direct heat for about 12 minutes, or until fish flakes easily with the twist of a fork. You may need to peel back a piece of the cedar wrap to test the flakiness.
Cut the twine to unwrap the cedar and serve the fish atop a mound of the buttermilk-horseradish potatoes alongside your favorite vegetable. Chop the soy-wasabi almonds into crumb-sized pieces. Drizzle salmon with reserved marinade and sprinkle with almonds.

Make the asparagus concurrently with the potatoes and salmon

Preheat the oven to 400°F. Prep the asparagus by snapping off the trimmed ends. Rinse under running water and roll them around on a paper towel to dry them.
Arrange the asparagus in a single layer on a parchment-lined baking sheet. Drizzle lightly with olive oil and roll them to coat evenly. Season with salt and pepper and roast for about 15 minutes. Finish with a sprinkle of lemon zest. If you slide the asparagus into the oven just before the salmon goes on the grill, it will be done right on time!

Want to make this easy salmon recipe?

Maple Bourbon Cedar-Wrapped SalmonDownload

One more thing…

You may be wondering if I’m a paid endorser for the brands and products I spotlight on Comfort du Jour, and the answer is “no.” I do not receive money or merchandise for my recommendations, and what that means for you is that you can count on me to give an honest opinion. If something changes, I will update my disclosures. Either way, you can still count on me to be honest in my recommendations, as I will only stand behind services and products I believe in. Fair enough? 😀
Terrie

Chocolate-Covered Cherry Old Fashioned

5 Comments February 12, 2021 terrie gura

The whole world seemed to be holding its breath this time last year, as health officials everywhere began sounding major alarms about the potential dangers of COVID-19. If I had known that Valentine’s Day would be one of the last opportunities for life as we knew it—well, I might have made an exception for my usual “let’s stay at home and celebrate” attitude.

Or maybe not. I’ve never quite appreciated the way the food service industry has dealt with Valentine’s Day—raising prices while simultaneously reducing menu options doesn’t seem terribly romantic, just opportunistic. I put this couple’s night out in the same category as New Year’s Eve. Why in the world would a restaurant place restrictions on a “special” occasion, as if they are not capable of handling a full house with their regular menu? It shouldn’t be much different from a typical busy Saturday night. I don’t get it.

Happily though, I love the anticipation of preparing a special dinner at home, and for Valentine’s Day, I pull out all the stops to make decadent dishes for the love of my life. ❤

I have mentioned previously that my husband, Les, is completely crazy over anything that combines chocolate and cherry, as with the triple chocolate-cherry brownie bowls I shared from his birthday last summer, and the entire Valentine’s meal I made for us last year, only a few weeks before I started Comfort du Jour. It was “all about the cherries” for that occasion, and I prepared duck breast with a cherry-pinot noir sauce (it’s what I was making in the “about me” photo in the section at the right, plus chocolate crepes filled with mascarpone and topped with cherry-chocolate sauce, and we began the evening with this candy-inspired cocktail—the Chocolate-Covered Cherry Old Fashioned. Les and I had made fast friends with the classic Old Fashioned, and I knew the cherry and chocolate would give it a perfect twist.

My Valentine’s favorite flavor combination, in a romantic cocktail!

During the holidays this year, we were introduced by his daughter to the most incredible chocolate covered cherries of all time, sold by Trader Joe’s. These sweet little nuggets pack a lot of decadence into one bite, including a rich dark chocolate jacket and a silky, boozy liqueur floating around a candied cherry. It is not unusual for us to choose these little gems for satisfying our post-dinner sweet tooth. We will be bummed when the box is empty, as we will have to wait until next holiday season to get more of them.

This riff on a classic rocks drink replicates the decadent experience of that limited-edition treat, combining the sweetness of cherry and the romance of Valentine’s chocolate with the spirit of bourbon. At our house, we love the accent of almond with cherry and chocolate, so there’s a little splash of amaretto in the cocktail as well. Whether you’re staying home to celebrate Valentine’s Day with a loved one, or simply to enjoy the pleasure of your own company (as you absolutely should), I hope you’ll enjoy this special sweetheart of a cocktail.

Ingredients

Makes one cocktail; simply double ingredients if making for two.

Find the chocolate bitters and cherries in a gourmet shop or online. The Luxardo cherries are, in my opinion, well worth the typical $20.

1.5 oz. bourbon (Elijah Craig Small Batch is on my bar right now)

0.5 oz. (1 Tbsp.) Godiva dark chocolate liqueur

0.5 oz. cherry juice (I used Trader Joe’s, but any brand is fine)

0.25 oz. (1 1/2 tsp.) amaretto

1 bar spoon (about 1/2 tsp.) syrup from Luxardo cocktail cherries* (see notes)

3 drops chocolate bitters*

To garnish:

Cocoa powder (for rimming the glass)

Premium cocktail cherry (such as Luxardo)

*Notes

For the love of cocktails, please put away the artificial maraschino cherries! The Luxardo cherries mentioned here are the Ferrari of all cocktail garnishes, produced in Italy using real Marasca cherries that are macerated in Luxardo maraschino liqueur and packed in the resulting syrup. They are pricey, but completely worth it, and a jar will last a long time. Find these in gourmet shops, the cocktail mixers section of a high-end supermarket or online.

My chocolate bitters are produced by Woodford Reserve (the bourbon maker) and they add depth, not bitterness, to a cocktail. Find them in the cocktail mixers section, perhaps at Total Wine or online.

Instructions

Prepare a double rocks cocktail glass by wetting the rim with a small amount of chocolate liqueur, holding the glass upside-down so that the liqueur doesn’t run down the sides. Then roll only the outside edge of the cocktail glass into a bit of the cocoa powder. This keeps the cocoa outside the drink, giving you an extra hint of chocolate on every sip. Do this a bit ahead of time so that the cocoa rim has time to dry and set up on the glass.

Use your fingertip to wet the very edge of the glass with the chocolate liqueur.

At cocktail time, combine bourbon, chocolate liqueur, amaretto, cherry juice, syrup and bitters in a cocktail mixing glass. Add a cup of ice and stir about 20 seconds to chill down the cocktail mixture. Strain into the cocoa-rimmed glass over a giant ice cube. Garnish with a good cocktail cherry (or take it home by skewering an actual cordial cherry).