Tag Archives: bourbon caramel sauce

Quick boozy gift recipes

We ran away for a little aloha last week, but I’ll catch you up on that later.

Pog mimosa coffee knitting

We returned home on the 19th, and I’ve been scrambling ever since. I’m hosting Hanukkah dinner tonight (Christmas Eve), and Christmas dinner tomorrow. Busy busy, but I managed to put up the Christmas lights and crank out a few non-knitted gifts. Two are super quick, and one is worth a little extra time. You can make something a little something for friends you’ll see between Christmas and New Year’s, or save these ideas for next year.

Irish cream

First off, and new on the hit parade: DIY Irish Cream, adapted from Smitten Kitchen. This comes together in 5 minutes, and makes three of these cute 8 ounce bottles. (You get 30 oz of liquid, but I barely filled three of these 1/4 liter (8 oz) bottles the first time I made this. No worries; just adjust your expectations accordingly.)

1 teaspoon unsweetened cocoa powder
1 cup (235 ml) heavy cream
1 (14-ounce or 415 ml) can sweetened condensed milk
1/2 teaspoon vanilla extract
9 oz Jameson’s Irish whiskey (original recipe calls for a cup, but 9 oz fills the bottles just a little better, and yum)

In a small bowl, whisk cocoa powder and a spoonful of cream into a paste. Add more cream a splash at a time until the paste is liquid enough that you can whisk in the rest of the cream. Transfer to a pitcher, and whisk in condensed milk, whiskey and vanilla. Bottle for gifts. Keep refrigerated for up to two weeks. Seriously, how long do you think this will last? Give it a good shake before using; the cocoa wants to sink, and the cream wants to rise to the top. Of course!

Bourbon caramel sauce

Bourbon Caramel Sauce, recipe from Danielle Centoni. I’ve made this many times, and it always gets raves. We’ll be having some with ice cream on a pear tart tonight. My only warning on this one is don’t get greedy when caramelizing the sugar. It can go from perfect nut-brown to burnt in a blink. Brown enough is brown enough! This makes 2.5 cups; I’m giving it in little 4 ounce jars, because a little goes a long way.

P1060593

My aunt sent me pears again this year, and in return she’ll get some cranberry pear bourbon jam. I get jam, pear tart, and pears for eating fresh. A good deal for both of us!

Cranberry/Pear/Bourbon/Ginger Jam

4 cups cored and chopped pears (I left the skins on)
4 cups fresh cranberries
3 cups sugar
1/2 lemon, juiced and zested
1 teaspoon ground cinnamon
1 cup water
1/4 cup bourbon
1/4 cup chopped crystallized ginger (optional)

Combine chopped pears, cranberries, sugar cinnamon, lemon juice and zest, and water in a large pot. Stir to combine and let it rest until the sugar has begun to dissolve, about 10 minutes.

Place the pot over high heat and bring to a boil. Reduce heat simmer for 15-25 minutes or longer, stirring regularly, until it thickens. Add bourbon and ginger, and continue cooking until jam coats spoon without running off.

Ladle jam into prepared jars. Wipe rims, apply lids and rings and process jars in a boiling water bath for 10 minutes.

Makes 5 half pints. (If you need more thorough instructions for processing, go to Food in Jars! I’m assuming that you know how to jam.)

Happy Hanukkah and Merry Christmas to you! Did you make food gifts this year? What should be on my hit parade for next year?

Traditions, adjusted

It’s Sunday afternoon, Thanksgiving weekend. I haven’t knit a stitch in five days. But I’ve played hostess to a house full of family, and it’s been fun. CollegeGuy was home from Orlando for the weekend, and it was great to have him around. Now he and all the guests have gone back home, so I’m taking a moment to catch up.

I haven’t hosted Thanksgiving in nearly 20 years. We used to round robin New York, St. Louis, Chapel Hill with DH’s family, but when we moved back to Portland from New York in 1995, Thanksgiving landed semi-permanently at my in-laws’ home in St. Louis. This year, I asked to have Thanksgiving here, so that the freshman CollegeGuy could come home for the holiday. I think he appreciated the chance to be home and see his friends, most of whom stayed on this coast for school. Our niece is in London for a semester abroad, so she joined us via skype on Thanksgiving afternoon.

skype

I made the traditional meals on the traditional days. If it’s Wednesday dinner, it must be brisket. If it’s Saturday lunch, it must be minestrone. Saturday night is always turkey, redux. I didn’t want to rock the boat too much since I had absconded with Thanksgiving, but I snuck in a few changes. We had sausage/potato/kale soup on Thursday instead of sandwiches, bourbon caramel sauce with our apple pie, and I tried a new bourbon cranberry sauce (see end of post for recipe).

Friday was sunny and lovely, so we headed out to wine country for open house weekend. We went to Brick House Vineyards for a tasting. Lovely wines in a lovely setting. And I set up this picture (the family picture is another Thanksgiving weekend tradition).

brick house group

On Saturday, I took MIL and SIL shopping on trendy/funky Mississippi Avenue. I found this knitted frog dissection at Paxton Gate. High school biology would have been even more fun this way.

frog

I’m so happy we were able to host this traitional autumn celebration here at home. Same same, but different! What are your Thanksgiving traditions?

table

Bourbon Cranberry Sauce

1 pound fresh cranberries
1.5 cups sugar
1/2 tsp. cinnamon
1/4 cup bourbon

Mix cranberries, sugar and cinnamon in bowl. Transfer to 9×13 baking dish.
Cover tightly with foil and bake at 350 degrees for 30 minutes.
Stir, bake another 30 minutes. Remove from oven, transfer to bowl and stir in bourbon immediately. Refrigerate. Enjoy!