Bourbon at Delancey
Knob Creek & I are about to start the Mad Men season premiere.
The Manhattan | by nathanieljames
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This is my jam.
Matt Smith’s Bourbon Fudge Brownies
Ingredients
1/4 c. decent bourbon
1/4 c. + 1/4 c. semisweet chocolate chips
1 1/2 c. flour
1/2 c. unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
1 1/3 c. sugar
6 tbsp soft butter
1/2 tsp vanilla extract
2 large eggs
Bring bourbon to boil in a saucepan, remove from heat, mix in 1/4 cup chips until smooth.
Combine flour, cocoa powder, baking powder, and salt.
In mixing bowl, mix together butter and sugar, add vanilla and eggs, combine well.
Add flour mixture, bourbon mixture, and 1/4 cup chip to mixing bowl, mix until just combined.
Pack into greased 9x9 baking dish.
Bake at 350 for 25 minutes.
Self-serving reblog.
Bacon Bourbon Brownies
Legal Vice Brownies
1/2 lb bacon
8 oz butter
10 oz baking chocolate*
1 cup granulated sugar
1/2 cup firmly packed brown sugar
5 large eggs
Freshly-ground black pepper
1/4 cup unsweetened cocoa powder
1/2 tsp smoked salt
1 1/2 cups flour
1/2 cup chopped pecans
Bourbon**
Preheat the oven to 350F.
Cook the bacon until it is very crisp, drain off the grease and set aside. Pat the bacon dry with paper towels, crumble into tiny pieces, chopping in food processor if possible. Set aside.
Place the pecans in a bowl and just cover with bourbon. When roughly half of the bourbon has been absorbed, scoop out the pecans with a slotted spoon, arrange them in a single layer on a baking sheet and bake until nearly toasted. Reserve one teaspoon of the bourbon, pour the remainder over the pecans, and let them finish toasting. Remove them from the oven and set aside.
In a double boiler, over simmering water, combine the butter and chocolate. When the mixture is nearly melted, remove it from the heat and stir together until blended. Pour the mixture into a medium-sized bowl and let it cool to room temperature.
Once the chocolate mixture is cool, add the granulated sugar, brown sugar, several grinds of black pepper, smoked salt, eggs and reserved bourbon and whisk well to combine.
Add the cocoa powder and stir until thoroughly incorporated. Then stir in the flour 1/2 cup at a time, making sure it is thoroughly incorporated before adding the next portion. Stir in the bacon and pecans.
Use the reserved bacon grease to lightly coat an 8x8 baking pan, and pour in the batter. Bake 25-30 minutes, or until a toothpick inserted near the edge comes out dry, but inserted near the center, comes out lightly coated in batter. Let the brownies cool, and cut into squares to serve.
*I used a haphazard mix of 2 oz of a Dagobah organic unsweetened 100% cacao baking chocolate, 6 oz of Dagobah organic semisweetened 59% cacao baking chocolate, and 2 oz of Callebaut dark baking chocolate.
**Jim Beam in this case, but it’s not set in stone.(via)
I think… I’ll need to try this…
