Pork Chop w Bourbon Sauce Review
#16
  Re: Pork Chop w Bourbon Sauce Review by cjs ([color=#000000][size...)
I finally made this last night and it was delicious! Made some cauliflower "rice" and asparagus for sides. What an easy dish for a weeknight meal, too. I used half 'n half instead of cream and did use bourbon that Ron picked up for me. Guess I will just have to make my mom's bourbon pound cake one of these days...
Maryann

"Drink your tea slowly and reverently..."
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#17
  Re: Pork Chop w Bourbon Sauce Review by cjs ([color=#000000][size...)
I didn't use cream either - I always have canned milk in small containers in the freezer and that's what I use for cream. Glad you liked it. Good excuse for your mom's cake. Smile
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#18
  Re: Pork Chop w Bourbon Sauce Review by cjs ([color=#000000][size...)
I hope to get this on the menu soon.
Daphne
Keep your mind wide open.
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#19
  Re: Pork Chop w Bourbon Sauce Review by cjs ([color=#000000][size...)
HA! Look what I found - so I can also use up some of my Irish Whiskey I bought for St. Patty's day, at least 1/3 cup Rolleyes

                     

* Exported from MasterCook *
                            Bourbon Pound Cake
Maryann's Mom's recipe

  1              pound  butter or margarine
  2               cups  sugar
  8                     egg yolks
  3               cups  sifted all purpose flour
  2          teaspoons  vanilla
  2          teaspoons  almond extract
     1/3           cup  bourbon
  8                     egg whites
  1                cup  sugar
     1/2           cup  chopped pecans


Cream butter & 2 cups sugar until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition.
Add flour alternately with flavoring and bourbon in thirds, beating until smooth. In a separate large mixing bowl, beat egg whites until stiff but not dry, gradually adding remaining 1 cup sugar.
Gently fold egg yolk mixture into egg white mixture. Fold in nuts or sprinkle nuts in bottom of a well-buttered tube pan. Carefully turn batter into pan. Bake at 350 degrees 1 1/2 hours or until done. Cool in pan.
Servings: 16
Notes: I have made this cake without beating the egg whites separately. Just add whole eggs one at a time and beat well. It will produce a more dense and heavier cake, but turns out just as well. All alcohol evaporates during baking process. Only the flavor remains. This is also good made with rum, but is slightly sweeter. Enjoy!
Description:
  "This is a recipe that is always a hit and I've been asked for it too many times to count."
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What other recipes do we have for bourbon?? 
Whiskey Butter (for Soda bread)

                     

* Exported from MasterCook *
                  Maple-Bourbon Glaze - Fine Cooking*****

     2/3           cup  fresh orange juice
     1/3           cup  pure maple syrup -- preferably grade B
  2               Tbs.  bourbon
  2               Tbs.  light brown sugar
  1               Tbs.  Dijon mustard
  2               Tbs.  soy sauce
  1              Pinch  cayenne
Combine the ingredients in a small saucepan over medium heat, whisking to combine. Bring to a simmer and cook, stirring occasionally, until thickened and reduced by about one-third, about 10 minutes. Let cool.
This glaze can be made ahead and kept refrigerated for days.
Description:
  "Made this 7/30/02 - wonderful"


I'd better stop - I thought I would find 2 or 4 recipes I liked with Bourbon, but turns out I have quite a few. Most are grilling sauces, so guess I'll print out a list - summer SHOULD come sometime!!! Dodgy
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#20
  Re: Pork Chop w Bourbon Sauce Review by cjs ([color=#000000][size...)
Oh, I hope you do try Mom's bourbon cake sometime. It's great for a crowd because you can only eat a small piece of it since it's so rich and it makes a pretty good size cake, too!

Thanks for posting the glaze recipe. Copied and saved!
Maryann

"Drink your tea slowly and reverently..."
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