We made this recipe in honor of National Bourbon Month. A fun way to start your day and finish the weekend! Bourbon French Toast 2 eggs 1 teaspoon Vanilla 1 tablespoon cinnamon Fresh nutmeg, about a teaspoon 4 tbsp butter 2 tbsp heavy cream Bourbon (we used Knob Creek, about a shot, or as much as you like) You can use whatever bread you like, we used a french baguette, sliced on a bias. Whisk together the eggs, vanilla, heavy cream and bourbon, then add the cinnamon and nutmeg. Whisk again until combined. Set aside.In a cast iron skillet or large pan heat up 3-4 tablespoons of butter. Do not turn the heat up too high or the butter will...
Usually Whiskey Sours come from a mix that is overly sweet and syrupy. This recipe takes the best ingredients, including Just Jan’s Apricot Fruit Spread and uses them sparingly for a refreshing and easy to make Whiskey Sour.
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Homemade Creme Fraiche
1 Pint Heavy Cream
3 Tbsp. Buttermilk
Simple put the cream in a clean jar, add buttermilk and let it sit out on your counter for 24 hours. Give it a stir if you like. You should have a jar of creamy tangy goodness. The good bacteria introduced into the cream by the buttermilk makes it tangy the cream gives it the richness much like sour cream yet SO much better.
The creme fraiche will last for about 2 weeks in your refrigerator. Once you have it, there are so many ways to add it to recipes and enhance anything from soups to kicking up whipped cream.
Just Jan’s Punchy Gin Martini
Serves 1
1 1/2 oz Gin (we used Hendricks)2 tablespoons Just Jan’s Apricot Spread1 ounce Pama pomegranate liqueur1/2 ounce fresh lemon juice1/2 ounce simple syrup (optional)
Add all ingredients in a cocktail shaker.
Shake vigorously with ice and then strain into a cocktail glass.
Garnish with a slice of fresh lemon and serve.
Buttermilk Biscuits (Dot’s Diner in Boulder, CO) 3 c. all purpose flour 2 Tbsp. sugar (To taste. You don’t have to use any at all, still good) 4 tsp. baking powder 1 tsp. salt 1 tsp. baking soda 1 1/2 sticks of chilled unsalted butter (cut into cubes) 1 c. very cold buttermilk Preheat the oven to 425 degrees. Whisk together dry ingredients. Add the chilled butter cubes and “cut” into the flour mixture with a pastry blender or your fingertips. Blend until the mixture resembles a coarse meal. Add buttermilk and stir until moistened. (Do not over work the dough) At this point you may make drop biscuits by scooping 1/4 c. of dough and placing on a...