CLASSIC WHISKEY SMASH

After touring the gorgeous home and garden of P Allen Smith, at Moss Mountain Farm, our neighbors new home, a friends re-model and anothers new home, then all the fabulous homes on the Washington School Tour of Homes - I tried to come back to my own place of residence and look at it with a discerning eye - to determine what to love and what to change. Drawing on a little of the Serenity Prayer, and the wisdom to know the difference.
My husband realizes, every time I go on a home tour, it's going to cost him a lot more than the ticket price - but for today, it was enough to sit out on our back deck, enjoy the fresh spring foliage, and a cocktail.

CLASSIC WHISKEY SMASH

Muddle 7 fresh mint leaves, 1 lemon half, quartered lengthwise, and 1 tablespoon agave nectar in a 16 ounce mixing glass or cocktail shaker, 4 to 5 times, just to release juices and oils.
Add 1/4 cup bourbon. Transfer to an old fashioned glass. Fill half way with ice, stir. Garnish with mint.
Enjoy!

Recipe adapted from Bon Appetit, August 2012
www.bonappetit.com/recipes

THE SCREENED PORCH

My husband was out of town this weekend, turkey hunting, and my days were filled with kids activities, laundry and reading on the back porch, and my evenings with friends, food, wine and lots of laughter and great conversation. It was a wonderful weekend, and, wonderful to welcome my husband back.
I cooked a lovely meal, and we began the evening with cocktail hour. I even shared my precious solitary spot with him out on the porch.

THE SCREENED PORCH

Muddle 2 teaspoons of fig preserves, 1 teaspoon of honey, and 2 lemon wedges in a cocktail shaker to release flavors. Fill shaker with ice cubes, and add 1/4 cup Bourbon. Cover with lid and shake vigorously until thoroughly chilled (about 30 seconds). Strain into a cocktail glass.
Enjoy!

Recipe adpated from Southern Living, September 2013
www.southernliving.com/food/‎

BACON WRAPPED BOURBON FIGS and BACON BOURBON APPLE PIE

Bacon and Bourbon is always a winning combination, sweet or savory!

BACON WRAPPED BOURBON FIGS

16 fresh figs
1/4 cup bourbon
1/2 cup water
1 wedge of Gorgonzola cheese, cut into pieces
24 pecan halves, toasted
8 bacon slices, cooked and cut in half

Combine figs, bourbon and water in a medium saucepan. Cook, covered, over low heat about 8 minutes, or until figs are softened. Remove from heat, cool slightly. Drain figs, gently pat dry with paper towels.
Heat oven to 350F.
Cut figs in half lengthwise. Place 1 cheese piece and 1 pecan half on cut side of each fig half. Wrap one bacon piece around each fig and secure with a wooden pick. Place on a cookie sheet and bake for 6 to 8 minutes or until bacon is crisp and browned.
Enjoy!

Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/‎

BACON BOURBON APPLE PIE

1/2 cup brown sugar
1 teaspoon cinnamon
3/4 cup flour
6 tablespoons butter, divided
5 slices cooked bacon, chopped
1 pie crust
6 cups sliced, peeled apples
3/4 cup granulated sugar
2 tablespoons bourbon
1 teaspoon vanilla

Heat oven to 400F.
Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 4 tablespoons of butter until mixture resembles coarse crumbs. Stir in bacon.
Place crust in a 9-inch pie plate. Place apples in large bowl. Add sugar, remaining flour, bourbon and vanilla, mix lightly. Spoon into crust. Cut remaining butter into small pieces, place evenly over apples. Cover with crumb topping. Place on a baking sheet.
Bake for 30 minutes or until apples are tender.
Enjoy!

Recipe adapted from Food and Family, Fall 2013
www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarchivelanding....‎

TRAVEL TUESDAY - NEW ORLEANS - KING CAKE WITH CREAM CHEESE CINNAMON FILLING and KING CAKE WITH BOURBON AND PECANS

Happy Mardi Gras!
I have always loved New Orleans - from the minute I stepped off the plane to take my licensing exam, into the hot and humid summer. Quite a surprise, having just come from the middle of a New Zealand winter.
One of my favorite trips there in recent times, was for the Rotary International Convention - I had a glimpse into parts of the city I had never seen before. There was incredible home cooking, as people from different Rotary clubs fed us, we were able to stroll through the Aquarium after hours, sipping a glass of wine, and we were with friends who introduced us to restaurants and bars we hadn't known about.

One of the fun bars our friends took us to

Jazz band we saw while walking back to our hotel one evening

Although it wasn't Mardi Gras at that time - we have experienced many in New Orleans as my husband rode in a parade for numerous years.
A King Cake is a tasty treat, most plentiful around Mardi Gras time, and one I remember fondly from my days in Louisiana. Although you can buy them up here in Arkansas, they tend to be a little more elusive than down South, so I thought I would attempt to make one for the very first time.
The King Cake with Cream Cheese Cinnamon Filling is a simplified version, using crescent rolls for the dough, perfect to put together for a quick breakfast, snack or dessert.
However the King Cake with Bourbon and Pecans takes a little more preparation.
I planned to start it the day before Mardi Gras, but despite having been to the supermarket twice in three days, I still hadn't picked up the bread flour required in the recipe. My daughter was in a musical at school, and once we were home from that, I finally remembered the essential missing ingredient.
A final trip to the supermarket and I was ready to begin. Unfortunately, I was feeling a little weary by this time, I didn't read the recipe through thoroughly, thoughtlessly used the blender instead of the food processor and hadn't taken into account the hour and a half initial time to let the dough rise, and then the final three hours before I could put it in the refrigerator and call it a night - at 1 AM!
Although this project seemed to be doomed from the start - my cake actually turned out light and flaky and really delicious, with a perfect ratio of filling to crust.

KING CAKE WITH CREAM CHEESE CINNAMON FILLING

2 (8 ounce) cans crescent rolls (I used one, but really did need the second can)
4 ounces cream cheese, softened
2 tablespoons confectioners sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup brown sugar
1 teaspoon ground cinnamon

Heat oven to 350F.
Coat a 10 inch round pizza pan or dish with cooking spray.
Separate crescent rolls at perforations, place slices around prepared pan with points in the center. About half way down from points, press the seams together.
In a mixing bowl, beat cream cheese, confectioners sugar and vanilla until creamy. Spread on dough in the center where the seams have been pressed together.
In another small bowl, combine butter, brown sugar and cinnamon with a fork, until crumbly.
Sprinkle over cream cheese. Fold dough points over filling, then fold bottom of triangle over points forming a circular king cake shape.
Bake for 20 to 25 minutes or until golden brown. Cool slightly and drizzle with icing.

ICING
1 cup confectioners sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract

In a small bowl, combine all ingredients, drizzle over baked cake.
Enjoy!

Recipe adapted from The Morning News, February 2009

KING CAKE WITH BOURBON AND PECANS

FOR THE CAKE
1/3 cup milk
1 package active dry yeast
2 1/2 cups bread flour, plus more for dusting
2 large egg yolks, plus 2 eggs
3 tablespoons sugar
finely grated zest of 1 lemon
1 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 sticks unsalted butter, melted and cooled, plus more for greasing the bowl
FOR THE FILLING AND GLAZE
1/2 cup golden raisins
1/4 cup bourbon
3/4 cup dark brown sugar
2/3 cup toasted pecans, chopped
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 teaspoons grated orange zest
1/4 teaspoon salt
1/2 cup confectioners sugar

MAKE THE CAKE
Heat the milk in a saucepan until scalding, transfer to a food processor, add the yeast and pulse to combine. Add 1/2 cup flour and the egg yolks, process to combine. Pour the remaining 2 cups flour evenly over the yeast mixture, do not process. Put the lid on, set aside for 90 minutes.
Add the 2 whole eggs, sugar, lemon zest, salt and nutmeg to the food processor. Process to make a slightly textured dough, about 1 minute. With the machine running, slowly add the butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap. Let rise in a warm place for 3 hours. Turn the dough out onto a clean surface and knead briefly. Form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.
MAKE THE FILLING
Plump the raisins in the bourbon in a small saucepan over medium heat. Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest and salt, mix until combined and set aside.
On a floured surface, roll the dough into a 20 by 7 inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1 inch border along the top and bottom. Fold the bottom and then the top edge over the filling to make a tight roll, pinch to seal.
Transfer the roll seam side down to a parchment lined baking sheet, tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours.
Heat the oven to 350F. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.
MAKE THE GLAZE
Mix 3 tablespoons water with the confectioners sugar, brush 3 tablespoons of glaze over the cake, then drizzle with the remaining glaze.
Enjoy!

Recipe adapted from Food Network Kitchens
www.foodnetwork.com › Recipes › Baking › Cakes

LEMONGRASS COOKIES and BOURBON CHOCOLATE CHIP BAR COOKIES and DEEP CHOCOLATE POUND CAKES

My husband hosted his annual company meeting at a Razorback basketball game.
Thinking outside the box, he rented a luxury box, and ordered in barbecue and beer, definitely a fun way to get the job done.
I offered to stock the room with desserts, my humble, heartfelt and homemade way of saying thank you for all the hard work and dedication from this amazing team.

LEMONGRASS COOKIES

1/2 cup butter, softened
1/4 cup confectioners sugar
zest from one lemon
1 cup of flour
1/3 cup coconut, shredded
1 heaped tablespoon of lemongrass puree
1 1/2 cups white chocolate chips

Heat oven to 350F.
With an electric mixer, beat butter and sugar in a medium bowl until creamy. Add lemon zest. Gradually beat in flour, coconut and lemongrass. Stir in 1 cup of chocolate chips.
Shape dough into 1-inch balls and place 1/2 inch apart on baking sheets. Bake for 10 to 12 minutes,  or until cookies are set and light golden brown on the bottom.
Cool on baking sheets for 2 minutes, place on wire racks to cool completely.
Microwave remaining chocolate chips, scrape melted chocolate into a plastic bag, snip off one corner and squeeze a dollop of chocolate onto each cookie.
Enjoy!

BOURBON CHOCOLATE CHIP BAR COOKIES

2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter at room temperature
1 cup plus 2 teaspoons of sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla extract
6 tablespoons bourbon
1 1/3 cups semi-sweet chocolate chips

Heat oven to 350.
In a bowl, whisk together the flour, baking soda and salt.
In a separate bowl, beat butter and sugars with an electric mixer until light and fluffy, scraping the bowl as necessary.
Add the egg and vanilla and beat on low speed to incorporate. On low speed, add the bourbon, 1 tablespoon at a time, beating for about 20 seconds after each addition, and scraping the bowl as necessary.
Gradually add the flour mixture, beating until well incorporated, then fold in the chocolate chips.
Press dough evenly into the bottom of a prepared baking dish, bake for about 20 minutes, until set on top and beginning to brown around the edges. Cool in pan for 10 to 15 minutes, before cutting into squares.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

DEEP CHOCOLATE POUND CAKES

2 1/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup sour cream
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup sugar
1/2 cup unsalted butter, room temperature
2 eggs
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips

Heat oven to 350F.
Place paper muffin liners in a muffin tin.
Whisk flour, baking powder, salt and baking soda in a medium bowl. Whisk sour cream and milk together in a small bowl.
Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons of boiling water until smooth. Cool completely.
Using an electric mixer, beat sugar and butter in another medium bowl, until light and fluffy, about 3 minutes. Beat in eggs one at a time, occasionally scraping down sides of bowl. Beat in flour mixture alternately with sour cream mixture until just blended. Stir in the chocolate chips.
Divide batter among the muffin tins, bake until tester inserted into center comes out clean, about 12 to 15 minutes.
Enjoy!

Recipe adapted from Bon Appetit October 2008
www.bonappetit.com/recipes‎

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE and GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE and CHOCOLATE MERINGUES AND STRAWBERRIES

Ever since our first Valentines together, my husband and I have cooked at home. For quite a few years we have had a wonderful and very dear couple join us - they met at our house and then became engaged here - and as our culinary skills have increased, so have the number of people we have included.
We usually begin the evening with appetizers and cocktails upstairs, then we negotiate the stairs down to the wine cellar for the first course, main course and appetizer.
This years meal began with a Cedar Planked Brie, continued with a simple green salad and moved on to a fragrant, delicious leg of lamb, that my husband prepared, before concluding with Chocolate Meringues.
As fantastic as everything was, I must admit, I couldn't wait for the next day - for thinly sliced lamb on soft, fresh bread, with butter, ketchup and a sprinkle of sea salt, which is how I loved it while growing up in New Zealand.
I anticipated the left overs as much as I look forward to our special celebration each year - a lot!!

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE

1 cedar grilling plank
1/4 cup brown sugar
1/4 cup chopped pecans
2 tablespoons dried apricots, chopped
1 tablespoon bourbon
1 round of brie
2 tablespoons blackberry jam

Soak the cedar plank in water for 30 minutes.
Meanwhile, in a bowl, stir together the brown sugar, pecans, dried apricots and bourbon.
Heat oven to 400F.
Place the brie on the wet cedar plank. Spread the jam over the top of the cheese. Spoon the fruit and nut mixture over the jam.
Place the plank with the brie on a cookie sheet in the oven, bake for 10 minutes, or until the brie is slightly softened and the sugar melts.
Serve with grapes and sliced apple and pear, if desired.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE

1 head of butter lettuce, leaves torn
1 head of red leaf lettuce, leaves torn
thinly sliced radishes
1/3 cup olive oil
3 tablespoons chopped shallot
1 cup red wine
5 tablespoons red wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons salt
2 teaspoons freshly ground black pepper

Place lettuce and radishes on individual serving plates.
In a small saucepan, heat oil over medium-high heat. Add shallot and cook for 4 to 5 minutes, or until tender. Add red wine, and bring to a simmer. Cook for 6 minutes. Pour mixture into the container of a blender. Add vinegar, mustard, salt and pepper. Pulse until mixture is emulsified and smooth. Serve warm over salad.
Enjoy!

Recipe adapted from Southern Lady, September/October 2011
www.southernladymagazine.com/recipes/‎

CHOCOLATE MERINGUES AND STRAWBERRIES

8 ounces of frozen strawberries, thawed
3/4 cup plus 2 tablespoons of sugar, divided
1 teaspoon balsamic vinegar (I used a violet balsamic)
3 egg whites at room temperature
1/4 teaspoon cream of tartar
5 teaspoons cocoa powder, sifted
3/4 cup cream
2 tablespoons confectioner's sugar
2 ounces dark chocolate, shaved

Heat oven to 325F.
In a bowl, combine strawberries, 2 tablespoons sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt, beat to combine. Slowly add remaining 3/4 cup sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture, whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper-lined baking sheet.
Place in oven, reduce temperature to 300F and bake until meringues are dry on the outside and soft in the center, about 50 minutes. Cool on sheets.
Using an electric mixer, whip cream and confectioners sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.
Enjoy!

GINGER BOURBON COCKTAIL and MAINBRACE COCKTAIL

 Perfect to warm up a chilly evening!!

GINGER BOURBON COCKTAIL

1/2 cup sugar
1 tablespoon rainbow peppercorns
2 slices fresh ginger
ice
2 tablespoons lemon juice
2 ounces bourbon

In a pan, simmer the sugar with 1/2 cup water, stirring, until sugar dissolves. Off the heat, steep the peppercorns and ginger until cool, strain.
Fill a glass with ice, and 1 tablespoon of syrup, lemon juice and bourbon.
Enjoy!

MAINBRACE COCKTAIL

1 ounce of gin

1/2 an ounce of Cointreau

1/2 an ounce of grapefruit juice

In a cocktail shaker, shake with ice, then strain into a chilled cocktail glass.

Enjoy!

Recipe adapted from Dwell Magazine, September 2012

www.dwell.com/articles/recipes‎

DRY MANHATTAN and PORT WINE COCKTAIL

While at a friends house for cocktails one evening, the ladies were served bourbon over huge round ice balls. I was intrigued by this different and unique way to present a beverage, and immediately ordered a pair of spherical ice molds for my husband for Christmas.

DRY MANHATTAN

2 ounces bourbon
1 ounce dry vermouth
5 drops angostura bitters
ice

Pour bourbon, vermouth and bitters over ice.
Enjoy!

Recipe adapted from Rachael Ray Magazine, November 2011
www.rachaelray.com/‎

PORT WINE COCKTAIL

In a cocktail shaker, combine 2 ounces of ruby port and 1 ounce of triple sec (the original recipe also called for 1 ounce of espresso, but we didn't have any brewed, so I left it out) and 1 cup of ice. Shake firmly to chill, strain into a glass.
Enjoy!

Recipe adapted from Rachel Ray Magazine, November 2011
www.rachaelray.com/‎

BOURBON BROWN SUGAR PORK TENDERLOIN and MASHED SWEET POTATOES

While driving home from the lake house yesterday, we were already making plans for our next trip out of town - to meet family friends in Hot Springs. My husbands parents bought a set time-share week there, and we try and go every year.
We cook dinners in the condo, and shared with our friends, they always seem especially special and festive. I made this pork tenderloin last year, after a day at the races, and served it with mashed sweet potatoes and a mixture of melted brussels sprouts and leeks.

BOURBON BROWN SUGAR PORK TENDERLOIN

2 (1 pound) pork tenderloins
1/4 cup firmly packed brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cornstarch

Remove silver skin from tenderloins. Combine brown sugar and next 5 ingredients in a large zip top plastic bag, add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.
Preheat grill to 350F to 400F, grill pork, covered with grill lid, 8 minutes on each side, or until a meat thermometer inserted into thickest portion registers 155F  (I baked ours in a 350F oven for 35 to 40 minutes). Remove from grill and let stand 10 minutes.
Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat, cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices and serve, drizzling with warm sauce.
Enjoy!

Recipe adapted from Southern Living, February 2011
www.southernliving.com/

MASHED SWEET POTATOES

2 to 3 medium sweet potatoes
1/4 cup heavy cream
2 tablespoons butter
1 tablespoon brown sugar
pinch of ground cinnamon
pinch of ground nutmeg
pinch of salt

Peel and dice sweet potatoes. In a pot of boiling water cook sweet potatoes until tender. Drain water off, leaving sweet potatoes in the pot. Add cream, butter, brown sugar, cinnamon, nutmeg and salt. Heat through, stirring frequently. Mash to desired consistency.
Enjoy!

GIMLET and BLUEBERRY TARRAGON SPARKLERS and THE LUSTY LADY and OLD PAL and LYCHEE MARTINI

My husband enjoys a Gin and Tonic in the summer and a Bourbon and water in the winter, so on the nights we sip and savor a beverage at home, I experiment and mix up an interesting cocktail for myself. I'm accomplished at adapting a recipe to yield one - and on occasion I will mix two and deliver one to my neighbor.

GIMLET

1/4 cup gin
1 tablespoon plus 2 teaspoons fresh lime juice
1 tablespoon simple syrup
1/2 teaspoon Roses lime juice

Pour into a shaker filled with ice cubes. Cover, shake vigorously until outside of shaker is frosty.
Strain into a coupe glass, add 1 large ice cube.
Enjoy! Please share recipedoodle with your friends!

Recipe adapted from Bon Appetit, September 2012
www.bonappetit.com/recipes‎

BLUEBERRY TARRAGON SPARKLERS

1/2 cup blueberries
1/4 cup honey
2 tablespoons chopped fresh tarragon
ice
2 bottles of sparkling white wine

In a medium saucepan, bring blueberries, honey, 1/4 cup water and tarragon to a boil over medium heat. Stir until honey dissolves, about 3 minutes. Off the heat, muddle the blueberries and let stand for 20 minutes, strain and let cool. Spoon 1 tablespoon blueberry syrup each into 8 glasses. Add ice, then the sparkling wine.
Enjoy! Please let your friends know about reciepedoodle!

Recipe adapted from RachaelRay Magazine, July/August 2013
www.rachaelraymag.com/recipes/‎

THE LUSTY LADY

2 ounces gin
1/2 ounce lime juice
1/2 ounce agave nectar
3/4 ounce cranberry juice
3 to 4 dashes of lavender bitters

Fill a shaker with ice. Pour all the ingredients into a shaker. Shake until frothy.
Enjoy!

Recipe adapted from Scrappys Bitters
scrappysbitters.com/lavender/‎
I would love for you to share recipedoodle with your friends!

OLD PAL

3 tablespoons bourbon
2 tablespoons campari
2 tablespoons dry vermouth
1 lime twist

Combine bourbon, campari and dry vermouth in a cocktail shaker. Add ice and stir until shaker becomes frosty. Strain into a coupe glass. Garnish with a lime twist if desired.
Enjoy! I would love for you to share recipedoodle with your friends!

Recipe adapted from Bon Appetit, February 2012
www.bonappetit.com/‎

LYCHEE MARTINI

ice cubes
3 ounces vodka
2 ounces lychee juice
splash of vermouth
2 lychees for garnish

In a cocktail shaker filled with ice, add vodka, lychee juice and vermouth. Shake until chilled. Pour into a martini glass and garnish with lychees.
Enjoy! and please share recipedoodle with your friends!

Recipe adapted from Danny Boome and The Food Network, 2008
http://www.foodnetwork.com/recipes/rescue-chef/lychee-martini-recipe/index.html

VANILLA BEAN OLD FASHIONED and SMOKED SALMON ON RYE

This has been one of my favorite food and beverage pairings - the smoky rye flavor of the particular bourbon I used was a wonderful compliment for the smoked salmon on rye appetizer.
It was a fun evening of food and friends, and although we haven't yet had the chance to invite our guests to return, I have repeated the cocktail, it was so tasty and delicious.

VANILLA BEAN OLD FASHIONED

1/4 cup water
1/4 cup sugar
2 vanilla beans split lengthwise
1 teaspoon orange bitters
1 orange
1/2 cup bourbon
2 maraschino cherries

Bring the water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat and add the vanilla beans, let them steep for 15 minutes. Scrape the seeds out of the beans and leave them in the syrup, remove the bean. Cool simple syrup.
Place a piece of orange peel and 1/2 teaspoon bitters in each of 2 old fashioned glasses. Add 1 tablespoon simple syrup and juice of 1/2 orange to each glass. Fill glasses with ice. Pour 1/4 cup bourbon over ice in each glass, stir to blend. Garnish with a cherry.
Serves 2.
Enjoy!

Recipe adapted from Bon Appetit, October 2008
www.bonappetit.com/magazine/toc/october_2008_toc

SMOKED SALMON ON RYE

4 ounces of cream cheese
2 to 3 tablespoons sour cream
2 tablespoons chopped fresh dill
8 ounces smoked salmon, finely chopped
12 slices of mini rye bread

Mix the cream cheese, sour cream, dill and smoked salmon. Refrigerate until ready to use. With a 1/2 inch cutter, cut out a circle from each slice of bread. Toast them in a 325 degree oven until crisp.
Put a dollop of the smoked salmon mixture on each toast round and garnish with a bit of dill and caviar if desired.
Enjoy!

Recipe adapted from The Morning News, December 2004

BOURBON CHOCOLATE CHUNK PIE

My husbands birthday falls as December is drawing to a close, and as we happened to be out of town for his most recent one, I wasn't able to bake him a cake. I always feel like he gets a bit cheated with all the festivities and creativity being exhausted during Christmas and for the upcoming New Year, so to acknowledge his special day and how special he is, I wanted to bake a cake for him our very first night back.
However, we were out of butter, and as my purse had been stolen during our travels, I had no cash, credit card or check book with which to purchase any. Rolf was at work, and I wanted to surprise him with the birthday treat, so cake turned into pie - no butter needed.
This bourbon delight came highly recommended. Kat Robinson, who is passionate about pie and did extensive research all over Arkansas, for her book "Arkansas Pie", (www.arkansaspie.com) said this slice was her favorite, and I loved that it's from the Greenhouse Grille, right here in Fayetteville. I left out the pecans, and unintentionally overcooked it, as I became distracted taking down the Christmas tree. Thankfully it still tasted wonderful. I especially loved the subtle taste of the bourbon and the delightful burst of sweetness when encountering a chunk of chocolate.

BOURBON CHOCOLATE CHUNK PIE

6 eggs
2 cups corn syrup
2 cups brown sugar
1 1/3 cup bourbon
5 ounces chocolate chunks
2 pie crusts, blind baked

Heat oven to 350F.
Beat eggs until smooth. Slowly add syrup and brown sugar. Pour in bourbon and mix thoroughly.
Place chocolate chunks across bottom of pie shells. Pour batter over the chocolate.
Place on sheet pan and bake for 40 to 45 minutes, or until center is firm.
Makes two pies.
Enjoy!

Recipe adapted from the Northwest Arkansas Times, December 2012
www.nwaonline.com/life/

BOURBON PEACH COCKTAIL and APPLE SAFFRON GIMLET

It has been fun to mix up different cocktails at happy hour for my Uncle, who is visiting from New Zealand. Here are a couple of the recent libations we have enjoyed. With the warmth of the bourbon and the addition of the apple cider, they are both great for fall!! Perfect for a quiet night at home, or to share with friends!!

BOURBON PEACH COCKTAIL

4 tablespoons bourbon
juice of 1 lemon
1 1/2 tablespoons agave nectar
1 tablespoon peach schnapps
2 tablespoons club soda
3 to 4 dashes of bitters

Combine first 4 ingredients in a cocktail shaker, fill with ice. Cover with lid and shake vigorously until thoroughly chilled (about 30 seconds). Strain bourbon mixture into a glass filled with ice, top with club soda and bitters.
Enjoy!

Recipe adapted from Southern Living, July 2012
www.southernliving.com › Food › Recipes

APPLE SAFFRON GIMLET

2 limes, cut into eighths

2 tablespoons sugar

4 threads saffron

1 cup vodka

apple cider

In a pitcher, muddle the limes, sugar and saffron. Stir in the vodka. Cover and let sit for 2 hours.

Fill 2 glasses with ice and strain in the mixture, top with apple cider.

Enjoy!

Recipe adapted from Every Day with Rachael Ray, April 2011

www.rachaelraymag.com › Recipes