What a Drop of Bourbon Does to These Recipes ✨

Published about 13 hours ago • 1 min read

Hey friends❣️

Even though I don’t drink it, I use bourbon as a flavor enhancer in so many recipes that I always keep a small bottle on hand ~ it adds warmth, depth, and that little something you can’t quite put your finger on.

I recently re-visited and re-tested my Bourbon Banana Bread and was reminded about how powerful a hint of bourbon can be. I use a drop in the batter and in the glaze ~ it's wonderful!

Bourbon definitely has an affinity for bananas (Warm Banana Pudding Cake), but it also pairs well with:

pumpkin (Pumpkin Ice Cream)
maple (Salted Maple Pot de Crème with Bourbon Whipped Cream)
vanilla (Kentucky Bourbon Vanilla Bean Pudding)
and nuts (Frangipane Pecan Pie)

And my bourbon meatballs and bourbon glazed meatloaf are some of my most popular recipes. I think the bourbon must have a little something to do with that 😊

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Sue Moran

I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn’t that what it’s all about? My recipes are bold and vibrant, but totally approachable ~ and my philosophy? We should all have the tools to feed ourselves well, and the confidence to cut loose a little in the kitchen. Food should be fun!

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