Bourbon Desserts

Bourbon Desserts

LYNN MARIE HULSMAN
Copyright Date: 2014
Pages: 240
https://www.jstor.org/stable/j.ctt13x1s7r
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  • Book Info
    Bourbon Desserts
    Book Description:

    The flavor of bourbon adds flair and sophistication to every occasion. Celebrations in the Bluegrass State -- or any state, for that matter -- are never complete without the unique richness of this signature drink. Every holiday party is made warmer with bourbon balls and velvety bourbon eggnog, and no respectable Kentucky Derby party is complete without ice-cold mint juleps.

    Bourbon Dessertsfeatures more than seventy-five decadent desserts using America's native spirit. Celebrated food writer and home chef Lynn Marie Hulsman brings together a collection of confections highlighting the complex flavor notes of Kentucky bourbon, which are sure to delight the senses. Organized by category and beautifully presented, the delectable recipes include Bourbon Crème Brulee, Watermelon Julep Pops, Drunken Hot-Fudge Pudding Cake, Derby Morning Maple-Bourbon Hotcake Syrup, and Grandma Rose's Big Race Pie. Giving readers the confidence to prepare these easy-to-execute desserts, this cookbook also features fun facts about bourbon and its origins as well as tips and tricks for working in the kitchen.

    Designed for the amateur boozy baker but sophisticated enough for the culinary professional, the indispensable collection of recipes inBourbon Dessertsproves an old saying: "What whiskey and butter won't cure, there's no cure for."

    eISBN: 978-0-8131-4685-0
    Subjects: Sociology

Table of Contents

  1. Front Matter
    (pp. i-vi)
  2. Table of Contents
    (pp. vii-x)
  3. Introduction
    (pp. xi-xiv)

    I come from a long line of bourbon lovers. As a Kentucky-born daughter of Kentucky-born parents, who themselves were born to Kentucky-born parents, it’s my birthright to claim the warming, sumptuous elixir as my own when a bartender asks, “What’s your drink?” True to my heritage, I’m flooded with fond memories with just one evocative whiff of the liquid gold that is bourbon.

    I may live in New York City now, but please don’t stir rye whisky into my Manhattan, like some beverage historians recommend. I take mine with Maker’s Mark, thrilling each time a mixologist reaches for the sturdy,...

  4. 1 Cakes, Sweet Breads, and Other Fluffy Delights
    (pp. 1-42)

    It seems there was never a time when I was growing up when the kitchen counter didn’t feature some variety of baked good, ripe for the plucking. There was always my mom’s renowned Jam Cake made with raspberry jam and caramel icing, or an apple cake stuffed to bursting with tender chunks of fruit, or the remnants of one of the myriad birthday cakes baked for one of the seven members of our family. What’s more comforting than half of a pound cake waiting under the glass dome of a cake stand? I can’t think of many things. Baked goods...

  5. 2 Cookies and Bars
    (pp. 43-68)

    Who among us doesn’t remember bursting into the house as a child, starving after a long day of school? I know the first place I headed, and I’ll bet anything it was the same for you: the cookie jar. It was so satisfying to grab a handful of chocolate chip or oatmeal raisin beauties and wash them down with a tall glass of milk. I’d worked hard. I deserved it.

    As much fun as the eating was the baking. I started on buttering duty, making sure the baking sheets were evenly glossed. Stirring in the chips or nuts and eventually...

  6. 3 Pies, Tarts, and Cobblers
    (pp. 69-88)

    Where I come from, a hot fruit dessert adorned with a high-rise crust made from a simple batter is commonly referred to as a cobbler. Different versions are known as crisps, crumbles, slumps, and grunts. The thing all of these economical and simple-to-prepare goodies have in common is their mission to use what needs to be used up. Sometimes, that’s bushels of fruit gleaned from seasonal trees and bushes. Sometimes, making a cobbler means the final Hail Mary for fruit that won’t last the night, pressing what’s on its last legs into action. The reasons for concocting these satisfying desserts...

  7. 4 Puddings, Trifles, and Custards
    (pp. 89-115)

    Creamy, lush, spoonable desserts from the pudding, trifle, and custard family are the ones most likely to transport us home. Most include rich dairy and lots of sugar, strong features of childhood fare.

    These are the foods that were fed to us by worried bedside mothers when we were under the weather, or given to us prior to a long winter’s nap to smooth away the cares of the day and prepare us to lay our heads on our pillows.

    As basic as these desserts are, their elegance is evident. Most are not out of place on a linen-covered table...

  8. [Illustrations]
    (pp. None)
  9. 5 Frozen Delights
    (pp. 116-129)

    There must have been a glitch on history’s timeline when ice cream became the domain of children. Barring the wares of wildly pricey artisanal ice-cream stores, it’s widely accepted that ice cream is kid stuff.

    Dig deep and you’ll find that wasn’t always so. Certainly in the days before air conditioning, adults found heading to the local ice cream parlor to be a respectable way to pass an evening. And don’t forget: soda fountains turned into small towns’ social hubs during the Prohibition years in America. This was mainly due to the fact that soda jerks and pharmacists shared the...

  10. 6 Syrups, Sauces, and Toppings
    (pp. 130-142)

    What’s your favorite part of a sundae? The syrup, of course! And there’s a reason that something unexpected and extra-special is called “the icing on the cake.” Syrups, sauces, frostings, and other toppings are a bonus. Whatever they enrobe would have been good enough. The added flavor, be it contrasting or complementary, generally makes it great.

    I don’t know about you, but I’d only eat a pile of pancakes au naturel if there was not a jar of jam or bottle of syrup in the house. And then, I’d probably slather them with melted butter and sprinkle on a bit...

  11. 7 Candies
    (pp. 143-163)

    My Grandma Rose was a hairdresser from the time she was fifteen, when she quit the Ursuline Academy for Girls to ride the streetcar downtown in order to apprentice at a beauty shop in Louisville’s glamorous Starks Building. This meant she always had her own money, and she spent it how she liked. People like that are hard to buy gifts for, but one surefire hit for her birthday or Mother’s Day was a box of Modjeskas, otherwise known as Caramel Biscuits, from Muth’s candy store, situated not too far from the banks of the Ohio River. Individually wrapped candies,...

  12. 8 Compotes, Chutneys, Spreads, and Preserves
    (pp. 164-179)

    Something homemade in a jar, with a square of gingham on the top, tied up with a fresh ribbon. Now that is a gift that says, “I care.”

    Everyone who puts up preserves adds his or her own particular spin. More or less sugar. A particular blend of fruits. A proprietary combination of spices. It never stops being fun to try someone else’s.

    A useful gift is a thoughtful gift, and jam, jellies, preserves, and chutneys never go to waste. Spread them on toast, use them to fill tarts or thumbprint cookies, spoon them over ice cream, or put a...

  13. 9 Dessert Drinks
    (pp. 180-194)

    When I was a child, mom and pop dairies were still a staple of community life. We had an insulated box by our back door into which a milkman delivered milk. I’m not quite old enough to remember men in white uniforms leaving glass milk bottles with a paper seal. My neighborhood was served by a milk truck that operated the “modern” way. My kids beg me to tell them about what they see as a very old-fashioned concept they’ve read about in quaint storybooks. It’s hard to paint them a picture of the late 1960s-style “space-age” plastic bags of...

  14. Acknowledgments
    (pp. 195-196)
  15. Index
    (pp. 197-210)