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Bourbon

By Family Table Contributors | February 14, 2023

Many of us know bourbon as an alcoholic beverage, served “on the rocks” or as a base for cocktails. But bourbon also acts as an incredible additive to any recipe — enhancing flavors already present as well as adding its own smoky-sweet intensity. Barreled down south, this distilled liquid has a depth of flavor that is unique among other alcoholic alternatives. It adds deep notes of smoky oak and toasty nuttiness to meats, sauces, and even desserts like chocolate mousse. If you haven’t used it in your cooking yet, it’s definitely time to give it a try.

Whisk in Some Whiskey

By the Barrel

At 7.4 million, there are more barrels of bourbon in the state of Kentucky than there are people!

Saved by Spirits

During World War II, many bourbon distilleries converted to making penicillin for wounded soldiers.

Scotch vs. Bourbon

While both are whiskeys, scotch is made of malted barley and water, while bourbon must have a majority of corn.

Tongue ’n’ Mustard Spring Rolls with Dipping Sauce

Recipe by Chanie Nayman

Because tongue is so buttery soft, it goes really well with the crispiness of a spring roll. You can easily sub any other cured meat, so no excuses, these are too good to miss!

SERVES 5

1 medium onion, thinly sliced
oil for sautéing, plus more for frying (optional)
1 lb (450 g) sliced pickled tongue (or navel pastrami)
1 tsp Dijon mustard
1 tsp brown sugar
½ tsp salt
4–5 scallions, sliced
8–10 spring roll wrappers

Dipping Sauce

½ cup apricot jam
2 Tbsp bourbon
1 tsp soy sauce

Using a whisk, stir together the dipping sauce ingredients.

Heat oil for sautéing in a medium frying pan. Sauté onion over medium heat until golden, approximately 15 minutes. Add sliced tongue and sauté for 5 more minutes. Add mustard, sugar, and salt; mix to combine. Remove from heat.

Fill spring roll wrappers with the meat mixture and sprinkle with scallions. Roll them up spring-roll style. You can either fry the spring rolls in hot oil or bake at 450°F (220°C) for approximately 20 minutes. Reheat uncovered. Serve with dipping sauce.

Bourbon Chocolate Mousse Pie

Recipe by Brynie Greisman

Sweet, salty, rich, and creamy, this dessert is in a class by itself.

SERVES 10

1 graham cracker crust

Filling

4 oz (110 g) good-quality dark chocolate
2 Tbsp margarine or coconut oil
2 Tbsp instant coffee granules
1½–2 Tbsp bourbon
2 eggs, separated
¼ cup sugar, divided
pinch salt
½ cup pareve whipping cream

Topping

1 8-oz (225-g) container pareve whipping cream
½ tsp salt, or to taste
3–4 Tbsp maple syrup
candied pecans, for garnish (optional)

Prepare the filling: Melt the chocolate, margarine, and coffee over a double boiler. Remove from heat and stir in bourbon. Set aside.

In a separate heatproof bowl, whisk the egg yolks with 2 Tbsp of the sugar over the double boiler. Whisk the mixture until it becomes foamy. Once foamy, whisk into the chocolate mixture. Set aside.

Beat egg whites with a pinch of salt, gradually adding the remaining 2 Tbsp sugar until stiff peaks form. Fold egg whites gently into the chocolate mixture.

Beat the pareve whipping cream until stiff peaks form and then fold into the chocolate mixture. Pour into graham cracker crust and set aside.

For the topping: Beat the pareve whipping cream, salt, and maple syrup until stiff peaks form. Put into a piping bag and pipe onto the pie. Garnish with pecans, if desired. Freeze until serving.