~ Bourbon Brownies ~

Ingredients:
1 1/2 sticks UNSALTED butter
3 1/2 ozs. quality unsweetened chocolate, chopped fine
1 oz. bittersweet chocolate, chopped fine
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon real vanilla (not imitation)
2 - 3 Tablespoons of bourbon
3/4 teaspoon salt
1 cup all purpose flour

Directions: Preheat oven to 350 degrees F. Line an 8 inch metal baking pan with foil and spray foil with cooking spray. This will make removal of the brownies easier. Melt the butter in a saucepan over medium heat. When butter starts to melt and coats the bottom of the pan add unsweetened chocolate and reduce heat to LOW. Stir constantly until the chocolate is melted. Add the granulated sugar to the melted chocolate and continue to stir over low heat for one to two minutes. Remove and let cool. Beat the eggs with an electric mixer for 3 minutes (eggs should be very light). Add the brown sugar to the eggs and continue beating for another two minutes. With mixer going, add melted chocolate mixture to egg mixture. Scrape sides of bowl down and beat in the vanilla, bourbon and salt. Add the flour and stir just until mixed. (Do not over mix, there may be some small lumps in the batter, which is typical with brownies). Pour into the pan and bake for 26-28 minutes. Do not overcook. Brownies usually look a little undercooked. Let cool on wire rack until room temperature, then transfer to the refrigerator to chill for a 2-3 hours or overnight. The chill time is important as the texture of these brownies will improve as they sit and the bourbon flavor has time to fully develop. Lift from pan and cut into small squares. If you wish to glaze the brownies here is the instructions. You will need: 4 (1-ounce) semi-sweet chocolate baking squares + 1/4 cup of butter. Microwave chocolate squares and butter in a 1-quart glass bowl on HIGH for 1 to 1/12 minutes or until melted, stirring twice. Spread on warm (not hot) brownies. Nothing left to do now but pour a glass of milk and enjoy! ~ Chef ~

~ Jack Daniels Chocolate Pecan Pie ~

Ingredients:
3 extra large eggs, slightly beaten
1 cup of sugar
2 Tablespoons of melted butter
1 cup of dark corn syrup
1 teaspoon of vanilla
1/4 cup of Jack Daniels whiskey
1/2 cup of semi-sweet chocolate chips
1 cup of whole pecans
1 (10 inch) pie crust, unbaked

Directions: Preheat oven to 375 degrees. Combine eggs, sugar, butter, syrup and whiskey. Mix well and strain. Sprinkle most of the chocolate chips over the bottom of the crust. Cover with pecans. Pour filling over chips and pecans. Sprinkle top with remaining chocolate chips. Bake 35-40 minutes, let cool 30 minutes before cutting. ~ Chef ~

~ Grand Marnier Cake ~

Ingredients:
8 eggs, separated
1 cup granulated sugar
3 Tablespoons orange rind
1 Tablespoon lemon juice
1/4 cup Grand Marnier® Cordon Rouge liqueur
a pinch of salt
1/2 cup grated coconut
2 cup finely chopped walnuts, toasted
1 cup heavy cream

Directions: Butter the bottom and sides of a 10-inch springform pan. Beat the yolks and 3/4 cup of sugar in the bowl of an electric mixer until thick and creamy. Beat in the orange rind, lemon juice, Grand Marnier® Cordon Rouge liqueur and salt. Fold in the grated coconut and walnuts thoroughly. Beat the egg whites to the soft peak stage. Add the remaining sugar and continue to beat until stiff but not dry. Fold into the egg yolk mixture gently but thoroughly. Pour into the prepared pan and bake in a 350°F oven for 45 minutes or until it starts to pull away from the sides of the pan. Remove to a wire rack to cool for 15 minutes. Remove the sides of the pan and cool completely. Whip the heavy cream with 1 tablespoon of Grand Marnier® Cordon Rouge liqueur until firm. Cover the top of the cake and decorate with orange rind. Refrigerate until ready to serve. ~ Chef ~

~ Rum Baba ~

Ingredients:
(for the Cake)
1 Tablespoon dry yeast
3 Tablespoons warm water
3 eggs, beaten
2 cups all-purpose flour
2 Tablespoons granulated sugar
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon salt
1/2 cup butter, softened
3/4 cup golden raisins or dried currants
3 Tablespoons dark rum
12 baba molds (see picture below)

(for the Rum syrup)

3 cups water
2 cups granulated sugar
2/3 cup dark rum
1 1/2 teaspoons vanilla extract
2/3 cup apricot preserves, heated
Sweetened whipped cream, for garnish

Directions:  Stir the yeast and the warm water together in a large bowl and allow the yeast to dissolve for 5 minutes. Lightly beat the eggs into the yeast and water. Mix the flour, sugar, citrus zest and salt together and then stir the mixture into the yeast and eggs. Knead the dough with the softened butter for about 5 minutes, until it turns soft and elastic. Cover the dough and allow it to rise for 1 hour, until it doubles in size. While the dough is rising, soak the raisins or currants in 3 tablespoons of rum. Once the dough has doubled, beat the rum-soaked fruit into it. Grease the baba molds and divide the dough among them. Preheat oven to 400F. Cover the molds and allow the dough to rise for 30 to 45 minutes, until the dough has just started to rise above the molds’ edges. Uncover the babas and bake them for 20 to 25 minutes, until they turn golden brown and begin to pull away from the sides of the molds. Immediately remove the babas from the molds and allow them to cool on a wire rack. While the babas are cooling, make the rum soaking syrup. In a medium saucepan on medium heat, bring the water and sugar to a boil for 5 to 10 minutes or until the syrup has thickened. Remove the syrup from the heat and stir the rum and vanilla extract into the mixture. Place the babas into the hot rum syrup and turn them several times, allowing them to soak up the syrup. They will swell and absorb most of the syrup. Carefully transfer each baba onto a dessert plate and brush with a generous amount of heated apricot preserves. Garnish the babas with the whipped cream and serve immediately. (Makes 12 servings) ~ Chef ~

~ Sweet 'n Hot Corn Relish ~

Ingredients:
9 cups corn kernels, fresh or frozen (thawed)
2 pounds sweet onions, chopped
2 cups chopped red and green bell pepper
1 cup finely chopped hot peppers, such as jalapenos
3 cups cider vinegar (at least 5% acidity)
1 1/2 cups granulated sugar
1 tablespoon canning salt or kosher salt
2 teaspoons dry mustard
1 teaspoon celery seed
1 teaspoon turmeric

Directions:  Prepare the jars and lids. Fill a boiling water canner about halfway with water. Add the jars and bring to a boil. Reduce heat to low and keep jars hot. Scald the lids and keep in the very hot -- not boiling -- water. In a large kettle combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, celery seed and turmeric. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes. Spoon the relish into the hot jars and wipe rims and jar threads with a damp paper towel. Using a jar lid magnet or tongs, fit the jars with lids and screw on rings tightly. Place on a rack in the canner and lower into the water. Bring back to the boil, cover and boil gently for 15 minutes. Makes 6 -7 1-pint jars. Will be great with a pot of beans this Winter. ~ Chef ~

~ Corn Dip ~

Ingredients:

1 (15 oz.) can of Mexi-corn

1 can of Rotel

1 cup of mayonnaise

1 cup of sour cream

1 1/2 cups of shredded cheddar cheese

Tortillo chips

Directions: Drain the Mexi-corn and Rotel and set aside. In a medium bowl add the sour cream and mayonnaise together. Now add the Mexi-corn and Rotel. Stir in the shredded cheddar cheese. Once the ingredients are mixed completely cover the bowl with plastic wrap and cool in the refrigerator for four hours. When you are ready to serve get out and stir a couple of times. Simple ... but oh so good! ~ Chef ~

~ Corn and Potato Chowder with Bacon ~

Ingredients:
2 slices of applewood-smoked bacon
1 3/4 cups of diced onion
3 1/2 cups of fresh corn kernels (about 7 ears)
1 teaspoon of chopped fresh thyme
2 garlic cloves, minced
2 cups of chicken broth
1/2 cup of whole milk
1/2 cup of heavy cream
8 ounces (1/4-inch-thick) rounds of potato slices
1/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper

Directions: Cook bacon in a large dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add onion to drippings in pan; cook 8 minutes or until tender, stirring occasionally. Add corn, chopped thyme and garlic to pan; cook 30 seconds, stirring constantly. Stir in broth, milk, cream and potatoes; bring to a simmer. Cover and cook 10 minutes or until potatoes are tender, stirring occasionally. Transfer 2 cups of potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; return pureed mixture to the pan. Stir in salt and black pepper; sprinkle with crumbled bacon. Great recipe for the Winter if you can wait that long. ~ Chef ~