Bourbon Makes Everything Better
Last year (or was it two years ago? Time goes by so fast, it’s hard to be sure), we discovered a yummy new cake at one of our favorite restaurants. Since then, I have tracked down and tried a couple of recipes for this new favorite cake.
I could talk about the soft caramelized pears and how it was a perfect counterpoint to the gingery cake. I could talk about how the pears and cake together almost melted in your mouth. I could also talk about how it was divine served warm. These things are all worthy topics, but the star of the show was the bourbon whipped cream.
The whipped cream was just slightly sweet with a little kick of bourbon at the end. The warmth of the cake caused the bourbon on the whipped cream to evaporate and stand out even more on the palate, so much so that the husband kept asking how much bourbon I had put into it.
Just one or two tablespoons, really!
But, it tasted like more and we were tempted to withhold it from the boys, but decided it really wasn’t necessary. This whipped cream would taste good with any number of desserts: bread pudding, pumpkin pie, plain gingerbread, a rich chocolate cake, etc. Somehow, the bourbon takes the whipped cream to a level that causes us normally civilized people to contemplate licking the plate. Some of us may have tried this. And if you are tempted to do the same, I won’t tell anyone.
Anyway, I think it goes without saying that on this Thankful Thursday, I am thankful for bourbon (hehe!) whipped cream. It is really easy to make. I don’t really even need to give you an official recipe. Just take a cup of whipping cream, whip it to soft peaks, then add a tablespoon each of sugar (brown is nice) and bourbon. Whisk these additions in manually and serve with or without a dessert! Consider adding this to your holiday dessert table. I know it will be on mine.