Coconut Almond Bourbon Blondies - Gluten Free!

Thanks to Kentucky bourbon country, I'm still finding ways to enjoy memories of the trip we made last year. The Woodford Reserve cooking and baking items I picked up at Bourbon Barrel Foods in Louisville are still finding new uses in my kitchen. 

Blame it on the Strip District and Enrico's, but since wandering into that incredible bakery a couple of weeks ago, I haven't been able to stop thinking about my favorite, fondly remembered, blondies. Why on earth would I tempt myself when all that gluten taunted me? I simply felt the urge to peruse beautiful pastries, biscotti, breads, cakes and cookies...and to inhale deeply. And I did.

Duplicate Enrico's blondies at home? And make them gluten free? Why try to recreate perfection? Why not? I used my basic gluten free blondie recipe, added toasted almonds, coconut shreds, mega chocolate chips, then sanded everything with Bourbon Vanilla Sugar and a sprinkle of Bourbon Smoked Sea Salt - both from Bourbon Barrel Foods in Louisville. Also from BBF, I incorporated Bourbon - Madagascar Vanilla Extract. The secret ingredient, of course, is a bit of Woodford Reserve Bourbon! 

Kentucky tastes SO GOOD!

Coconut Almond Bourbon Blondies - Gluten Free

• 4 T unsalted butter, melted and cooled slightly
• 4 T coconut oil
• 1 C light brown sugar, packed
• 1 large egg
• 2 t Woodford Reserve bourbon - or whatever you have on hand (bet dark rum would be pretty amazing, too)
• 1 t vanilla extract (see above for the brand I used and a link to order your own)
• 1 C Jule's gluten free all purpose flour
• 1/4 t baking soda - be sure it's gluten free
• 1/2 t baking powder - be sure it's gluten free
• 1/2 t fine kosher salt
• 3/4 C chocolate chips - I used Guittard mega chocolate chips
• 1 T Jule's gluten free all purpose flour (for tossing with the chocolate chips to keep them from sinking in the batter)
• 1/2 C toasted almond slices - toast them in a dry skillet until lightly browned and fragrant
• 1/2 C Trader Joe's Roasted Coconut Chips
• 1 T Bourbon Vanilla Sugar
• a large pinch of Bourbon Smoked Sea Salt

Preheat oven to 350 degrees.

Butter an 8" X 8" square baking pan. Set aside. Toss chocolate chips with the 1 T flour in a small bowl. Set aside.

In a medium mixer bowl, add the butter and coconut oil and blend well, then add brown sugar and beat at medium speed until thoroughly blended. Add egg, vanilla and bourbon to the mixture and beat until smooth.

In a small separate bowl, mix flour, baking soda, baking powder and kosher salt. Add this dry mixture to the mixer bowl with the wet ingredients and mix at slow speed until just incorporated. Fold in the chocolate chips by hand.

Pour the batter into the buttered pan, working it into the corners and smoothing the top with an offset spatula. Scatter the almonds and coconut over the top, sprinkle with bourbon vanilla sugar, and finally with a big pinch of bourbon smoked sea salt.

Bake for 45 minutes until a toothpick comes out clean. Cool the pan on a rack and cut into squares or bars to serve. 

Why not make a good cup of coffee (and maybe add just a splash of bourbon?) for quite the enjoyable break...kind of like a mental visit to the Bourbon Trail!

Bourbon Blood Orange Mini Bundts - Gluten-Free (and regular, too)

It's not often that I bake, I don't really have much of a sweet tooth. Well, that and the gluten free stuff makes it more trouble than its worth...most of the time. Occasionally, I do get a craving that just won't stop. Usually chocolate is the culprit, but this time it was blood orange. 

Gluten free baking can be tricky, unless you start with a mix. Why reinvent the wheel and the delicate balance of just the right amount of ingredients when a good mix starts it off just right? If you're gluten free and haven't picked up a copy of The Cake  Mix Doctor Bakes Gluten-Free by Anne Byrn, DO IT NOW!!!!! I usually use Anne's recipes as a base for what I want to make and create from there. As I did this time.

Tart, sweet, richly decadent with demerara sugar, bourbon and sliced blood oranges that look like jewels and taste like candied oranges these cakes are simple to make. Even though I used a yellow cake base this time, I'm sure a deep, dark chocolate batter would be fantastic. Who doesn't like luscious chocolate and orange together?!

Depending on which variety of blood orange is in your market (I like Whole Foods for blood oranges), the season is either smack dab in the middle (Tarocco variety) or at the tail end (Moro variety). It's not always easy to find them, so when you spot a display of blood oranges, buy them. And make these!

Bourbon Blood Orange Mini Bundts

Makes 8 mini bundt cakes or large cupcakes

(These instructions use a gluten-free yellow cake mix which makes just one layer. If you use a regular cake mix which makes 2 layers, double all the ingredients except for the cake mix itself. It should make approximately 16 cakes instead of 8.) 

Sugar Mixture for bottoms of cakes:

• 5 T butter
• 3/4 C Demerara sugar
• 2 T bourbon (I used Woodford Reserve)
• 1 T Woodford Reserve Sassafras & Sorghum Bitters (or Angostura)

In a small saucepan, melt the butter. Then stir in the demerara sugar until everything is wet and well combined. Stir in bourbon and bitters and set aside.

Cakes:

• 2-3 large blood oranges (if you can't find blood oranges, use navel oranges...they won't give quite as dramatic a look, but will be delicious nontheless) - cut 1 in half across the equator of the orange, then in half the other way. Cut very thin slices across the grain. Juice the second orange, reserving 1/4 C of juice. Set aside. (The extra orange is just in case you need more orange slices.)
• 1 yellow gluten-free cake mix (15 oz) (I used Betty Crocker)
• 1/2 a box of instant vanilla pudding (1/4 C)
• 1/2 C sour cream or Greek yogurt (I used half of each)
• 1 stick (1/2 C) melted butter
• 1 t finely grated orange zest (blood orange)
• 2 t vanilla extract
• 1 T bourbon

Preheat oven to 350 degrees.

In a mixer bowl with an electric mixer, add the cake mix, 1/4 C instant vanilla pudding, 1/2 C sour cream or Greek yogurt (or half of each like I did), orange juice, orange zest, vanilla and bourbon. Mix on low until just incorporated, scrape down sides and mix again at medium for about 2 minutes. Batter will be thick.

Spray the mini bundt pans  (or large size muffin tins) with Pam. Divide the sugar mixture evenly among the tins, then arrange the orange slices around the bottoms. When all the bottoms are covered, evenly spoon the cake batter into the mini bundt pans or tins.

Bake for 23-25 minutes or until a toothpick comes out clean when inserted into the center of the cakes.

Remove from oven. Take a rimmed cookie sheet and cover it with parchment paper. Turn them upside down over the mini bundt cakes and carefully flip the sheet over. Let them sit for a minute, then gently lift the edge of the mini bundt pan up. The cakes should come out easily.

NOTE:
You notice I used Woodford Reserve bourbon. Why? Because Kimber just won the Pittsburgh Woodford Reserve Manhattan Experience! Now she moves on to a fun and informative few days in Kentucky and the Woodford Reserve Distillery where she and the other regional champions will find out which six go on to compete in NYC for the national championship. Exciting!

Crunchy Roasted Bacon Slabs With Bourbon Peanut Butter Dip

BACON. 

Now that I have your attention, let's get right down to the business of this perfect storm of smoky, salty, sweet and spicy, crunchy bacon goodness. 

If you've been following Dinner Plan-it since our trip to Kentucky Bourbon Country, I've mentioned the crush I have on the Bacon In A Glass at OBC Kitchen in Lexington, Kentucky. It's just one of those food memories that haunts your taste buds, beckons you to indulge again..and again. But it's a 6 hour drive to OBC Kitchen. There was nothing else to do but recreate the dish at home.

Although the OBC Kitchen serves this as an app, I've been making it for brunch without the peanut butter dip. If you can't make it to Kentucky to sample this wonderfulness for yourself, here's my version of their classic. If you CAN make the trip to Lexington (and I strongly urge you to visit the Bourbon Trail), be sure not to miss it!

Crunchy Roasted Bacon Slabs 

With Bourbon Peanut Butter Dip 

• 1 lb VERY thick sliced (slabs of) bacon - packaged bacon just won't do, get it from your butcher. My bacon butcher is Butcher On Butler - tell them I sent you.
• 2/3 C brown sugar
• 2 t ancho chile powder
• Demerara sugar for finishing - Demerara is a large crystal raw cane sugar with a rich molasses note. It's not hard to find, even Giant Eagle has it!

Dip:

• 1/3 C smooth peanut butter
• 2 T Mike's Hot Honey - or regular honey if you don't want extra heat
• 2 T bourbon - I used Bulleit
• 1 T maple syrup
• 2 T water

Preheat oven to 375 degrees.

Line a large baking sheet WITH A RIM (so you don't have molten sugar and bacon grease all over the bottom of your oven) with parchment paper (for easy clean up, you'll thank me). Then set a wire rack on top of the parchment covered baking sheet. 

Mix brown sugar and ancho chile powder together and spread on a plate. Dredge each slice of bacon in the sugar mixture on both sides, then lay the slabs, without touching each other, on the rack on top of the rimmed baking sheet. Bake for approximately 20 minutes. The time could be more or less depending on the thickness of your bacon. 

While the bacon is roasting, spread demerara sugar on a dinner plate or paper plate.

Remove from the oven when the bacon is well browned, but not burned. If the slices are not crisp, that's just fine as they will firm up as they cool. 

As you remove each slice from the rack, immediately coat both sides in demerara sugar. Lay each slice on another parchment covered baking sheet to cool and set. 

For the dip: In a microwave safe small bowl, mix all the dip ingredients. Nuke for a few seconds, stir, nuke again until well combined and warm but not hot. If the mixture is too thick, add a little more water.

Once the bacon slices have firmed up, stand them in a glass, dip in peanut butter and it's party time!

Bourbon Honey Bacon In A Glass with peanut butter dip at OBC Kitchen in Lexington, KY.

Traveling The Bourbon Trail...Finally!

No recipes for you this week, folks, Kimber and I have been traveling! Finally I made it to Kentucky to tour the bourbon distilleries between Louisville and Lexington...it's been a dream for quite a while. So come on, buckle up your seat belt and join us on the Bourbon Trail in Kentucky!

After a 6 hour drive, we headed straight to El Camino outside of Louisville for a late brunch. I mean, who could resist Mexican Tiki?!

Kimber's chilaquiles with chorizo. Magnifico!

Once fortified, we headed for our first stop on the Bourbon Trail, Woodford Reserve. This is an elegant spot to learn about and sip a little bourbon. 

Waiting for the tour to begin.....

Even the room with copper pot stills were elegant!

Barrels as high as the eye could see.

Finally...our first taste of bourbon and the first of many Kentucky Bourbon Creams to come.

What next on our first of three days? Dinner, of course. We checked into our centrally located hotel - halfway between Louisville and Lexington so we could bop back and forth easily - and hit up the OBC (Old Bourbon Country) Kitchen. 

Bourbon and honey thick-sliced bacon and the peanut butter dip. Heaven for Kimber!

Having checked out restaurants ahead of time, the OBC stood out because of its bourbon selection and small plates...especially the Bacon in a glass with peanut butter dip. And then there was the Surry-ano ham (Virginia ham from Berkshire hogs akin to a Spanish ham) that was like butter!

Despite the name, the Sweet Potato Pie was well-balanced and not cloying at all as a result of an acidic sweet potato shrub. Not to mention, we encountered one of the most knowledgeable and affable bartenders on the trip. Thanks, Adam!

Our next, and last for the evening, stop was the Buffalo Trace Distillery and the Ghost Tour. We didn't see any ghosts, but we did sample bourbon and a delightful Bourbon Cream that puts Bailey's on notice that there's a new kid in town! And the distillery is the only place you can buy it. Came home with three bottles...two for gifts. (Really they are.)

Fireside in the Blanton mansion at Buffalo Trace. 

Up bright and early on Sunday, once again we set out on the Trail in search of bourbon enlightenment. The historic Spanish Mission-style site of Four Roses was our next destination. 

Did you know the origin of the distillery name and logo is actually a love story? The founder, Paul Jones, Jr., fell in love with a southern belle, proposed to her by letter, and awaited her answer. She replied that if she accepted his proposal of marriage, she would be wearing a corsage at the grand ball they would both be attending. When she descended the staircase, she was wearing a corsage made of four red roses...thus the logo and legend were born.

From there, we'd intended to tour the Wild Turkey facilities, but despite their advertised hours, we (and others behind us from the Four Roses tour) arrived to find the distillery closed, orange cones blocking the entrance to the gift shop and start of the tour, and we were forced to turn around Turkey-less. Wild Turkey turned out to be the Wally World of distilleries. There should have been a giant turkey at the driveway entrance that said "Sorry folks, distillery's closed!"

We stopped for a nosh along the way, then set the NAV for what we'd been told was the epitome of bourbon bars in Bourbon Country...Haymarket Whiskey Bar And Bottle Shop. "They" were right. There's nothing I like better than a dive bar with an amazing selection of bourbons and one of the most informed and friendly bartenders ever encountered. The bartender being Dave. If (no, WHEN) you make this trip, do NOT miss the Haymarket! It's dirty, gritty, and on just about every "best of" list in the U.S. Those lists are spot on.

There's nothing like an authentic Kentucky Mint Julep made and consumed IN Bourbon Country!

For you fellow bourbon fans, a little detail of a very special bottle of Angel's Envy.

The front of that beautiful bottle...one of my favorite bourbons.

Monday. Our last day of the trip and there's SO much we have left to do. First, a little breakfast in Bardstown and a little local atmosphere. Although the name is less than PC (Mammy's Kitchen), the breakfast is stellar!

Country ham, eggs, fried apples, and hash browns. Oh, and a Kentucky Bourbon Bloody, too. (I can't believe I didn't photograph that!)

Our last stop on the Bourbon Trail was my favorite. The grounds of the distillery are warm, inviting and beautiful...just like the people who work there. I was lucky enough to meet Bill Samuels, Jr. this summer in Pittsburgh during a tasting of Maker's Mark on one of the Gateway Clipper boats. Clearly, Bill's friendliness and storytelling ability flow through the employees at the distillery. 

The view from the back porch of the tour start.

The view in the other direction.

Our tour guide pointing to the hillside excavation where Maker's 46 will be aged in a cavern.

Chihuly glass ceiling between a barrelhouse and the gift barn and "dipping" area. Chihuly glass was the original reason I wanted to do the Bourbon Trail...just to see this magnificent installation. 

Do you see the angel? Obviously enjoying his angel's share! (Is it just me or does the angel actually look like Dale Chihuly?!)

I mentioned "dipping" above. Here's a cheesy picture of me, in proper protective gear, having just dipped a bottle of Maker's White in their distinctive red sealing wax. My daughter, Mieke, said I look like the opening of Laverne and Shirley! She may have a point.

"Schlemiel, Schlemozzel, Hasenpfeffer Incorporated!"
(I'm holding Maker's White...only available at the distillery. Delicious!)

One place I forgot to mention in our travels was the stop we made after brunch the first day at Bourbon Barrel Foods. What a wonderful spot to pick up all sorts of items to cook with! Their tagline is, "Eat your bourbon!"

I can't wait to get cooking!

Believe it or not, I'm already planning the next trip to visit the places we didn't get to this time. Having fallen in love with Bardstown, I'm planning on making that our base camp at one of their lovely bed & breakfasts - it IS centrally located (sort of) on the Bourbon Trail. 

There are stops on the Trail I'll revisit (OBC Kitchen and Haymarket Whiskey Bar) and those earmarked already not to miss next time - Heaven Hill, Barton's, Willett (Angel's Envy is opening up in 2016!). And who knows...maybe Wild Turkey can redeem itself. But you can be assured I'll call ahead this time!

Have A Figgy Old Fashioned Christmas!

'Tis the season for all things figgy. Figgy puddings, trifles, cookies and such just seem to fill the Christmas bill.

It's also the time for cocktails redolent with the spices and deep, rich flavors we associate with the season. In the spice vein, that might include cloves, nutmeg, cinnamon, cardamom and allspice, while in the classic holiday fruits category, raisins, figs, dates, oranges, cranberries and the like would qualify. Which brings me to this year's Dinner Plan-it holiday cocktail, the Figgy Old Fashioned.

Made with a Black Mission fig, warm spice simple syrup, bourbon (or rum perhaps for yet another, sweeter twist) and kissed with a touch of orange bitters, it's a cocktail that will have you remembering Christmases of old by a crackling fire with those you love. Cheers, friends...lots of Christmas cheer to all of you!

Figgy Old Fashioned

• 1/2 oz fig simple syrup* 
• 2 dashes Regan's orange bitters
• 2 oz good bourbon - I used Bulleit or a good spiced rum like Pittsburgh's own Maggie's Farm for a sweeter cocktail
• 2 Amarena Fabri or Luxardo cherries - reserve one for garnish
• 2 strips fresh orange peel - reserve one for garnish
• 1 or 2 whole cloves for garnish

In a cocktail mixing glass, muddle one cherry and the simple syrup together. Add spiced rum and stir well. Strain into Old Fashioned glass (what else would you use?!) over a large ice cube and stir well, add the bitters, twist the peel over the surface of the drink and lightly swipe the orange side of the peel around the rim of the glass. Garnish with another cherry and a clove studded orange peel.

Cheers!

* Fig Simple Syrup: 1 C sugar, 1 C water, 1/2 C dried Black Mission figs - cut in halves or quarters, 3 green cardamom pods - cracked lightly, 1 cinnamon stock - 4" long, 4 whole cloves. 

In a small pot, bring sugar and water to a boil and all the rest of the ingredients. Immediately reduce heat to bring the contents down to a simmer and continue simmering for 5 minutes. Let cool in pot, then strain the liquid into a small bottle. You're all ready to make cocktails now!

NOTE: Try using big, plump Medjool dates (be sure to remove the big pits in the center before adding to the pot) instead of figs if you wish...equally fabulous!

Cinnamon Bourbon Cranberry Sauce

The cranberry. Know what I like about that festive little Christmas red berry that brightens the holidays? Everything.

The tiny garnet orbs are tart little gems (they DO remind me of garnets and rubies!) that help us celebrate both Thanksgiving and Christmas by way of sauces, jellies, desserts, breads, salads and in stuffings, roasts, chops, stews and such, too. So versatile, they do double duty for both sweet and savory dishes equally well.

When the kids were small, we used to string fresh cranberries to decorate our Christmas tree. It kept their little fingers busy while the resultant loops and scallops of red were gorgeous on our tree! Best of all, the kids really felt a part of making our holiday special. Now, everyone's too busy to sit and string cranberries for hours. I miss those times. 

Kimber may not be stringing cranberries these days, but she is the chief cranberry cooker in our family. Every year she comes up with something new in a cranberry sauce to brighten our table and our tastebuds. This year, her sweet and tart little Thanksgiving number was soooooo good, we think it was the best cranberry sauce rendition ever. Really...who doesn't love a kick of bourbon in their cranberry sauce?!

Christmas menu planning has already begun in our house...have you started your next holiday menu yet? Maybe you and your own family might just enjoy this cinnamon-y, orange-y, slightly boozy, sweet and tart cranberry sauce just as much as we did.   

Cinnamon Bourbon Cranberry Sauce

• 1 C sugar
• 1/2 C water
• 2 sticks cinnamon, use nice and fresh sticks that are the 4-5" size
• 12 oz bag of fresh cranberries (Did you know the test for a fresh cranberry is to drop it on the counter? If it bounces, it's fresh!)
• 1/4 C bourbon - Buffalo Trace in this case
• 1 orange, both zest and juice - zest the outside of the orange first and then juice the naked orange halves
• 1/2 C golden raisins

In a large, deep, heavy bottomed pot, stir together the water and sugar, add the cinnamon sticks and bring to a boil. Immediately lower heat to medium and let simmer until the mixture develops a medium caramel color. Stir occasionally until it comes up to color - maybe 15 minutes, more or less - then add cranberries, bourbon, raisins, orange juice and zest. It may be a little difficult at first, but stir until mixture is smooth and comes to a boil. 

Immediately reduce the heat to low and cook until the cranberries have popped and the sauce has thickened. Take out the cinnamon sticks carefully with tongs so you don't burn your delicate fingers! Let cool to room temp before serving. You can make this a day or two ahead.

NOTE: Yeah...this makes amazing ice cream topping!

Bacon-Wrapped Blueberry Bourbon BBQ Pork Tenderloins

Local blueberry season doesn't start until July around here, but I'm not about to let a little thing like THAT stop me from getting a jump on the season!

Grocery store prices on those bountiful, beautiful, USA-grown blue berries (the ones in my fridge are from Florida) are nearing rock bottom prices right now, so until my local farm markets have them fresh from the bush, the supermarket variety will do just fine.

For the next month or so around the Dinner Plan-it household, bargain blueberries from Kuhns, Giant Eagle and Costco will be studding breads and muffins, pancakes and waffles and fruit salads galore. When the REALLY sweet local berries hit the farm markets, that's when I'll crank it up to blueberry pie time. (I may be drooling just a bit thinking of a deep dish, sugar topped and lattice-crusted delightful dessert...WITH vanilla ice cream, of course!)

Last Sunday I took a couple of pork tenderloins, bespeckled them with a healthy polka-dotting of blueberries and garlic cloves, then wrapped them in thinly sliced bacon before roasting the tenderloins off until the bacon was crisp on top and the pork still juicy.

While the tenderloins roasted, I threw together a simple glaze/barbecue sauce that amped up the blueberry-ness of the dish. The result? Pure savory blueberry and pork deliciousness!

Until those precious blue gems make their all-too-short annual appearance at the markets of Shenot's and Soergel's (and hopefully in my Dillner Farms CSA basket...fingers crossed), here's the recipe for Bacon-Wrapped Blueberry Bourbon BBQ Pork Tenderloins. Enjoy!

Bacon-Wrapped Blueberry Bourbon BBQ 

Pork Tenderloins

• 2 pork tenderloins - NOT the preseasoned kind that's shot up with all sorts of artificial flavors and such...just the plain, pure, pork tenderloin itself, thank you
• 1 C fresh blueberries
• 1/2 head of fresh garlic, separated into cloves, peeled and sliced lengthwise in half (or quarters if the cloves are very large)
• 1/2 pound very thinly sliced bacon - more or less to cover the pork tenderloins

Remove the tenderloins from their packaging and dry them off...the ones I buy come packaged 2 to a package which explains why I specify two. (If your package only contains 1 tenderloins, cut the recipe in half!) Nestle the tenderloins into a roasting pan they will fit into nicely.

With the tip of a sharp knife, cut rows of slits into the tenderloins about 1" apart almost to the bottom of the roast. (See pic.) 



Alternate inserting as many blueberries as a slit will hold with a sliver of garlic until all the slits are filled. I push the berries and garlic deep into the meat with a finger. Works nicely.

Once the slits are filled, lay slices of bacon lengthwise until the roast is completely covered. 

Roast at 400 degrees for about half an hour and then brush the reserved sauce over the bacon covering the bacon completely. Brush with the reserved sauce a couple more times and continue roasting until the bacon is browned and the pork still juicy. (I know the hot chefs today cook their pork to still pink inside. I can't do that...I like mine cooked through with NO pink. Sue me. That's why I don't give you a time to take it out of the oven...take it out when it's done to YOUR liking!) 

Remove the roasts from the oven and let rest ten minutes before slicing.

While the tenderloins are roasting, make the sauce.


Sauce:

• 1/2 C store-bought BBQ sauce - I used Soergel's own Sweet & Smoky, but use any GOOD bottled BBQ sauce that fits the sweet/smoky profile
• 2 T balsamic vinegar
• 1/2 C fresh blueberries
• 3 T bourbon

In a small, deep saucepan, bring all the sauce ingredients to a boil and stir until the blueberries begin to burst. Remove from heat and whir smooth with an immersion (stick) blender or carefully pour the sauce into a regular blender and process until smooth. Pour 1/3 of the sauce into a bowl to use as a baste and keep the rest warm to serve as a sauce when serving.

To Serve:
Slice the tenderloins into nice thick pieces, serve with sauce and start looking forward to LOCAL blueberry season and blueberry pie!

NOTE: This would be fabulous on the grill!

Apple Bacon Black Pepper Waffles With Cracked Black Pepper Bourbon Maple Syrup

Hooray! It's brunch-for-dinner night! Honestly, tonight's dinner didn't start out to be waffles...originally they'd been planned for Sunday brunch...and the Sunday before that...and...well, you get the idea that we've been meaning to make them for a while. 

Somehow busy weekend plans and chores got in the way of a leisurely Sunday morning of cooking and brunching, especially now that warmer weather has just begun to peek from behind those winter skies. Although we never were able to find time to make them on a weekend, why not make crisp-outside, tender-inside waffles a reward for a hard day of weekday work? So we did.

My basic gluten-free waffle recipe (for a regular gluten-filled version, just substitute regular all purpose wheat flour - you know...Pillsbury or Gold Medal or whatever) was the base for a little bit of sweet, little bit of savory version filled with tart apples, smoky bacon and the bite of just a little black pepper to make an adult waffle. Topped, of course, with an equally adult syrup of bourbon, REAL maple syrup and cracked black pepper for a bit of heat to counter the maple-y sweet.

What to serve next to the entree when bacon was already inside the waffles? In our case, a simple mix of fresh blackberries and blueberries with a maple blood orange drizzle. Brunch...oops, make that DINNER was served! That's all we needed. Then again, maybe a blood orange mimosa or kiwi bellini might have taken brunch-for-dinner right over the top. Next time.

Apple Bacon Black Pepper Waffles 

With Cracked Black Pepper Bourbon Maple Syrup

Makes 2 waffles - 4 sections each

• 1 C maple syrup, the REAL stuff!
• 1 t. coarsely cracked black peppercorns
• 1 1/2 T bourbon 

Mix syrup and pepper in a small pot and simmer for 3 minutes - gently. Let cool slightly and add bourbon. Done.

• 1 1/4 C flour - Jule's gluten free all purpose flour or another GOOD gf blend if you want to make these gluten-free
• 1/2 C corn flour
• 1/2 C cornmeal
• 2 t. baking powder
• 3/4 t. salt
• 3/4 t. coarsely ground black pepper
• 1/4 C sugar
• 1 apple, peeled, cored, sliced thinly and cut into 3/4" lengths
• 5 slices thick-sliced peppered bacon, cooked crisp and crumbled
• 2 eggs, separated
• 2 C milk - I use skim milk...eliminates the calories...NOT!
• 5 T butter, melted

In a large bowl, mix the dry ingredients, flour through sugar. Put the egg whites into your small mixer bowl and beat until the whites are still, but not dry. Set aside.

In another bowl, beat by hand the egg yolks and milk, then quickly beat in the melted butter. Add these to the dry ingredients and mix well by hand with a fork. When everything is well incorporated, add the beaten egg whites and fold them into the mixture with a rubber spatula until they are thoroughly mixed in. Add the apples and bacon and mix just until distributed throughout the batter. Let the batter rest an hour or up to 3 hours before baking. 

Now you're ready to make the waffles! Only you know your waffle iron. Only you know how much batter to use. My waffle iron holds 2 cups exactly. Yours may hold more or less. Only add what YOUR waffle iron holds so it doesn't ooze out the sides and make a mess.  My waffle iron doesn't need oil either. If your waffle iron needs it, use it. I LOVE my Cuisinart waffle maker!

Bake the waffles according to your waffle iron directions, keeping each batch warm as you finish up the batter. Serve hot with syrup for brunch OR dinner!

NOTE: I like to use leftover waffles for a breakfast sandwich. Take 2 waffle sections, put a thin slice of cheddar cheese between them and grill on both sides in a skillet until the waffles are crisp again and the cheese is melted. YUM!

Red stag Reindeers - A Winter's Take On A Moscow Mule

It's winter! It's the holiday season, too. Wouldn't one of my favorite cocktails, the Moscow Mule, instead be more fittingly named a "Reindeer" at this time of year? Especially when made with Red Stag bourbon by Jim Beam? In my opinion, that would be a resounding YES!

Actually, you're going to find two variations on a Moscow Mule theme here...one cinnamon spiced, the other hard(core) cider. Warm winter spices kiss the Cinnamon Reindeer, while apple cider notes sweeten the Hardcore Cider Reindeer. 

Both cocktails were created with a subtle, Christmas-y hint of rosemary. I think that gentle piney-ness brings idyllic images of friends around blazing logs in the center of tall firs, sharing laughs and old stories while snowflakes swirl about. Okay, maybe hot cocoa would be warmer...but humor me. Merry Christmas!

Red Stag Cinnamon Reindeer 

•  2 oz. Red Stag by Jim Beam Spiced With Cinnamon bourbon
• juice of 1/2 a lime
• about 10 fresh rosemary leaves
• 6.8 oz. bottle Fever Tree ginger beer (or other GOOD brand)
• a fresh rosemary sprig and a tall cinnamon stick for garnish 

In a tin, muddle whiskey, lime juice and rosemary leaves gently. Add ice 3/4 of the way up the tin. Shake until the tin is frosted then double strain into a copper mug (or glass). Add fresh ice nearly to the top and fill with ginger beer. Stir gently and garnish with rosemary and a cinnamon stick.

Red Stag Hardcore Cider Reindeer 

•  2 oz. Red Stag by Jim Beam Hardcore Cider bourbon
• juice of 1/2 a lime
• about 10 fresh rosemary leaves
• 6.8 oz. bottle Fever Tree ginger beer (or other GOOD brand)
• a fresh rosemary sprig and an apple slice for garnish (be sure to rub some lime juice on the cut surface of the apple to keep it from browning!) 

In a tin, muddle whiskey, lime juice and rosemary leaves gently. Add ice 3/4 of the way up the tin. Shake until the tin is frosted then double strain into a copper mug (or glass). Add fresh ice nearly to the top and fill with ginger beer. Stir gently and garnish with rosemary and an apple slice.