Archive | June, 2013

Blue Cheese Pecan Shortbread

28 Jun

For Father’s Day this year, I decided to test a savory shortbread idea for my dad. I like testing my shortbread flavor ideas on him, since he’s such a willing guinea pig. I had some leftover pecans from making bourbon balls and decided to add blue cheese to add some real flavor. So here goes with my Blue Cheese Pecan Shortbread.

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Frisky Whiskey Time…Pike Pops

16 Jun

Time again to get frisky with the whiskey! I’ve got another recipe idea featuring White Pike Whiskey. I came up with this idea as I started thinking about the Summer season. Summertime always makes me think of icy treats. So what’s better than a fudgesicle on a hot night? A boozy fudgesicle or as I like to call them “Pike Pops!” You’ll never go back to regular fudgesicles again.

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Friskey Whiskey Time…Boozy Lemon Chicken

10 Jun

I’ve developed a fascination lately with boozy cooking. It’s a fun way to experiment with new recipe ideas. I’ve been cooking a lot with whiskey, especially in my baking. Check out my last post for Kentucky Bourbon Balls.

My friend is the Brand Manager at White Pike Whiskey, a white whiskey distilled in upstate New York. White whiskey has a totally different flavor profile than aged whiskey; it has a clean finish and mixes well in drinks. So let’s take a boring dish like chicken and kick it up a notch. Time to get frisky with White Pike Whiskey!

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Kentucky Bourbon Balls

3 Jun

A couple of weeks ago, I noticed that Kings County Distillery wrote a post on their Facebook page asking if anyone would make them Kentucky Bourbon Balls. I had never made these before but I’ve been having lots of fun lately experimenting with using spirits in my baking. So I figured what the heck, I’ll give it a try. I offered to make the bourbon balls if they agreed to give me some their whiskey. And they took me up on my offer!

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