Bourbon Pecan Truffles (perfect for Derby Day)

160 g Pecan Shortbread cookies (or 1/2 package of 320 g - Aldi)

227 g Pecans (chopped or whole) toasted

1 c (230 g) light brown sugar

1/2 t salt

1/4 c Bourbon

1 t vanilla

2 T maple syrup (or more if needed)

10 oz (283 g) semisweet chocolate chips

2 T vegetable shortening

Pulse the shortbread cookies in the food processor until the consistency of sand.  Tip into a medium bowl.  When the pecans are cook, pulse until finely chopped consistency.  Add to the shortbread crumbs. Add the brown sugar and salt until combined.  Add the bourbon, vanilla and maple syrup.  

Mix together using your hands to full incorporate.  The mixture should come together when squeezed.  Scoop the mixture using a tablespoon and press into walnut-sized pieces.  Place on a lined baking sheet and freeze until solid, about one hour.

Melt the chocolate chips in a double boiler (or microwave carefully).  If the chocolate is thick, add 2 T of shortening and stir together.  When the chocolate is smooth and pourable, dip the frozen truffles in using a fork.  Tap the fork on the side of the bowl to remove excess and use another fork to place onto the lined baking sheet.  Let the candies set until firm, about 20 minutes.

Store at room temperature in an airtight container.  

Belgium Liege Waffles

2 c bread flour (may need more)
1 ½ T sugar
1 t salt
2 t instant or rapid rise yeast

Whisk together and add///

12 T unsalted butter – cut into large cubes
½ c warm milk
1 egg
1 T vanilla extract

Using a dough hook mix on low speed for one minute.  Once mostly combined mix at medium low for 12-15 minutes. 

Rest overnight in a bowl covered with plastic wrap in the refrigerator.

Press cold dough out to about an inch thick

Press Belgium pearl sugar into top of dough.  Roll up using a bench scraper, incorporating the pearl sugar.  Form into a log and cut into 8 equal pieces.  Roll each piece into a 2 x 4 inch oval shape.  Place on a cookie sheet, cover with plastic wrap and let come to room temperature – about 1 ½ - 2 hours. 

Dip each piece into granulated sugar and cook on a waffle iron (gently lay the waffle iron lid down without pressing) for 2 ½ minutes.  Let waffles sit on a wire rack.  Be very careful.  You can get a very nasty burn from molten hot sugar – so handle with two forks.   Enjoy as a snack.

Christmas Old Fashioned

2 oz bourbon

1 oz cranberry juice (without sugar or sweetener)

1/2 - 1 oz simple syrup

4 dashes Angostura bitters

Cranberry-Glazed Butternut Squash, Brussels Sprouts and Sweet Potato Salad

Roasted Vegetables

1 small butternut squash, peeled and cubed

1 lb Brussels sprouts, trimmed and halved

2 medium sweet potatoes, peeled and cubed

3 T olive oil

Salt and pepper

1 t dried thyme

For the Cranberry Glaze

1/2 c cranberry sauce

1-2 T honey or maple syrup 

2 T balsamic vinegar

1 T olive oil

4 oz goat cheese, crumbled

1/4 c dried cranberries 

1/4 c pecans, toasted

1 T fresh parsley, chopped

Roast the veggies at 400.  In a large bowl, toss the veggies with olive oil, salt, pepper, and thyme.  Spread the veggies on a large baking sheet lined with parchment paper in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.  

Prepare the cranberry glaze - In a small saucepan over medium heat, whisk together teh cranberry sauce, balsamic vinegar, maple syrup, and olive oil.  Simmer for 3-5 minutes until slightly thickened.  Remove from heat and set aside.

Assemble the salad - After roasting the vegetables, place them in a large serving bowl.  Drizzle the cranberry glaze over the warm veggies and gently toss.  Add the dried cranberries, Crumbled goat cheese, and nuts.  Serve warm or at room temperature.

Crockpot Apple Butter

 

• 2 cups Unsweetened Applesauce homemade or store bought
• 50 gr Granulated Sugar
• 50  gr Brown Sugar
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Cloves
• 1/8 tsp Ground Nutmeg
• Pinch of Salt
• 1 tbsp Apple Cider Vinegar
• 1 tsp Pure Vanilla Extract

Combine all ingredients except vanilla

 in a small crockpot and cook for 6 hours (stirring occasionally).  Use an immersion blender, add the vanilla and cook for 2 more hours.

Pumpkin Old Fashioned

2 oz Bourbon

1/2 oz Pumpkin spice syrup

1 T Pumpkin butter

1/2 oz orange juice or lemon juice or apple juice

Angostura Bitters

Combine in a cocktail shaker with ice. Stain into a cocktail glass with ice and a cinnamon stick for garnish.

Pumpkin spice syrup

Equal parts brown sugar and water with pumpkin spice to taste.  Heat to fully combine. 

Spicy Honey Chicken Thighs

2 t garlic powder

2 t chili powder

2 t salt

1 t ground cumin

1 t paprika

1⁄2 t ground red pepper

8 boneless skinless chicken thighs

cooking spray

6 T honey

2 t cider vinegar