Peach, Maple, and Bourbon-Glazed Ham Steaks

Growing up, we always piled into the car on holidays and headed to my grandparents' house. As the grandchildren got older started having children of their own, there were more card tables and folding chairs pulled up from the basement to accommodate everybody. As the family got bigger, so did the bird or the ham that was roasting in the oven.

As the house filled up, the noise level grew right along with the inviting scents wafting out of the kitchen. If you happened to be one of the last ones to arrive, a blanket of warmth and comfort enveloped you the moment you opened the door.

Grandma and Grandpa are getting older now, and though they usually still invite everybody over on the holidays, sometimes we just aren't able to make it. Between my kids getting older and having activities that (yes) overlap with the holidays, unpredictable work schedules, scary road conditions, and the overwhelming desire to hunker down in the house for as long as we possibly can, we often wind up celebrating and making meals for a smaller crowd. A much smaller crowd. Usually just the 5 of us.

"Big House" Cherry Bourbon Sour

Did you know that tomorrow (August 25th) is National Whiskey Sour Day?  True story.  But since I already have a delicious post coming your way, I decided that I needed to start celebrating a day in advance.  Yes, needed.  Ah, the things I'll do to honor a day for honoring booze...

And not just that.  I'm shaking things up a bit in the process {pun intended}.  In the form of cherries.  Mmm-hmm, the #10lbCherryChallenge wages on!

I had a bunch of cherries that I knew were just begging for a Bourbon bath.  Psssh.  You can hardly blame them.  I know several people who wouldn't mind a Bourbon bath.  So I pitted enough cherries to fill a jar, and then I added enough Big House Bourbon to cover.

There's not really a specific recipe, or even ratio.  Basically, just be sure your cherries are completely submerged.  Put on the lid and refrigerate for a week.  At this point, you can pop a drunken cherry in your mouth.  IF you like being slapped in the face, that is.  Because they do that.  They slap you in the face.  And they're really strong.

So really, just strain your cherries out.  Go ahead and keep them in a separate jar.  Store your Cherry Bourbon in the fridge.  Take it out to make cherry-tinged Bourbon cocktails.  Or add simple syrup, to taste, and turn it into a liqueur.  That's good stuff, baby.

As for the cherries, I'd go ahead and cover those in:

          a) the aforementioned Cherry Liqueur
                                    OR
          b) simple syrup

Store them in the fridge and eat them with a spoon every time you pass by over ice cream, with crepes, on a flourless chocolate cake.  Or something like that.  If you're going to make the liqueur, pull out 2 ounces of cherry-tinged Bourbon to make one of these cocktails first.

Cherry Bourbon Sour

yield: 1 cocktail

2 ounces Cherry-tinged Big House Bourbon (see above)
1.5 ounces freshly squeezed lemon juice
1 ounce simple syrup, or to taste

Fill a glass with ice and pour in the bourbon, then the lemon juice, then the simple syrup.  Throw a couple of extra drunken cherries in as garnish.

Enjoy National Whiskey Sour Day!

I received a bottle of Big House Bourbon at no charge.  I received no monetary compensation for this post, and all opinions stated within are my own.

Cashel Blue & Hazelnut Shortbread

I have been nibbling on a wheel of Irish Cashel Blue cheese for a couple of weeks now.  It's creamy, almost buttery texture, and it's delicate, green Roqefortii-veins have a way of beckoning me to snag a crumble and let it melt into a primal, musky puddle on my tongue.

Much to the chagrin of the other inhabitants of my home.  Aka, the family.  The only ones in my house whose senses trill at the presence of blue cheese are me ...and the cat.

But that's not all bad.  That means that I wasn't batting off advances toward my wheel of Cashel Blue as I tossed around recipe ideas and commenced testing.  Mine.  All mine.  Though in all honesty, it would be nice to share.

Spiced Persimmon-Bourbon Fizz {a boozy, boozy Christmas}

I hope you're kicked back enjoying your gifts with friends, family, good food, and a glass full of a warming beverage.  Hopefully a cocktail.  You know, if you have nothing to do but enjoy the day anyway, why not!?

If you want something that packs a punch so big you won't need those slippers to warm your toes... so warm and spicy and inviting that you won't need those Christmas decorations... and so filled with bourbon that all the bent boxes and torn-up wrapping paper in the world won't bother you.

Plus, there's persimmons in there.  Bourbon, persimmons, and lots of cozy warming spices like nutmeg, cinnamon, star anise, ginger, and allspice.  Curl up next to the twinkling tree.  Something new and shiny in one hand.  This cocktail in the other.  Enjoy your day!

Spiced Persimmon-Bourbon Fizz

by Heather Schmitt-González

Prep Time: 30-40 minutes (to make the per

Cook Time: 30-40 minutes

Keywords: beverage alcohol persimmons Christmas New Year American winter

Ingredients (1 large or 2 small cocktails)

for the cocktail

• 3 oz. bourbon
• 2 oz. spiced persimmon puree
• 1 oz. lemon juice
• ginger ale

to garnish

• cinnamon stick
• freshly grated nutmeg
• thin slice of persimmon (peel off)

for the spiced persimmon puree

• 2 c. water
• ¾ c. brown sugar
• 3 fuyu persimmons, roughly chopped
• 1" piece of cinnamon stick
• 1 whole star anise
• big pinch freshly ground nutmeg
• big pinch ground ginger
• pinch ground cardamom
• pinch ground allspice
• ¼ tsp. vanilla bean paste

Instructions

Cocktail:

Combine bourbon, spiced persimmon puree, and lemon juice in a cocktail shaker with ice to fill. Shake well and strain into a glass, leaving at least a half an inch of head room. Top off with ginger ale. Garnish with a grating of fresh nutmeg, a thin slice of persimmon, and a cinnamon stick, if desired.

to make the Spiced Persimmon Puree (yield: ~1⅔ c.):

Combine the water and the brown in a medium pan over medium heat until sugar is dissolved. Add the persimmon, cinnamon stick, and the ground spices. Bring to a boil, then reduce to a low bubble and allow to cook until persimmons are soft and water has reduced, ~30-40 minutes.

Remove cinnamon stick and star anise. Pour into the jar of a blender, and carefully (it's hot!) puree until smooth. Set a strainer over a bowl and push the puree through, discarding solids. Depending on the size of the holes in your strainer, you will have more or less "pulp". Stir in vanilla bean paste.

Transfer puree to a jar, and store in the refrigerator.

notes:

The brown sugar in the persimmon puree lends a brown color to the drink, but it also lends a nice, molasses-like flavor to the puree. If you prefer it look more orange, use granulated sugar in its place.

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WISHING YOU AND YOURS A VERY BOOZY MERRY CHRISTMAS!

Ginger Bourbon Balls

Everybody loves Balls during the Holidays...

Painted Glass Balls hanging from the Christmas tree 

Buckeyes

Chocolate Coconut Balls

Snowballs

Schweddy Balls 

Rum Balls

Costume Balls
Supernatural Balls

Fruit 'n Nut Balls
Disco Balls

Cheese Balls

Footballs

Popcorn Balls

Big Balls 

And of course...

Bourbon Balls

It's true.  I can't resist a good boozy ball on any holiday tray.  These balls in particular have bite... from the ground-up spicy gingersnaps to the punch of bourbon to the lemon sugar they are rolled in... these are some pretty irresistible balls.

Ginger Bourbon Balls

by Heather Schmitt-González

Prep Time: 20-30 minutes

Cook Time: n/a

Keywords: dessert ginger whisk(e)y nuts Christmas cookie American winter

Ingredients (~6 dozen)

• 1 c. granulated sugar
• finely grated zest of 1 fat lemon
• 2½ c. (~100) crushed ginger snaps
• 1 c. finely ground hazelnuts
• 1 c. powdered sugar
• ¼ c. bourbon
• ½ tsp. pure vanilla extract
• 3 Tbs. golden syrup
• 2 Tbs. water

Instructions

Combine sugar and lemon zest in a food processor. Pulse to combine. Pour onto a large sheet of wax paper or parchment paper. Set aside.

Combine crushed gingersnaps, ground hazelnuts, powdered sugar in the bowl of a food processor and pulse to combine.  Whisk together the bourbon, vanilla, golden syrup, and water and drizzle over the crumb mixture; pulse until everything comes together.

Shape into ½ tablespoon-sized balls. Roll in the lemon sugar. Store in an airtight container.

note:

These freeze well. Simply set out on a parchment lined baking tray and freeze until solid. Transfer to a freezer-safe zippered baggie for up to one month. Plus, the alcohol keeps them soft enough, that if you get a hankerin', you can reach into the freezer and grab a boozy bite!