Bourbon Slushie
[1] For drinks or dessert (or perhaps, drink your dessert: Bourbon Slush with Brandied Cherries (Photo courtesy Oxmoor House | Brie Passano; Food Stylist Tina Stamos, Prop Stylist Kay Clarke).

What Can I Bring Book
[2] Find many more recipes in the book (photo courtesy Oxmoor House).

 

Recently we had the opportunity to preview the book What Can I Bring? by Elizabeth Heiskell, which focuses on favorite Southern recipes.

Among numerous tempting choices, we chose this recipe to share with you because of our weakness for frozen Margaritas and other slushy alcoholic drinks.

Elizabeth Heiskell says, “…it will quickly become your most favorite game day or party go-to. It couldn’t be any easier either, plus it freezes beautifully. You can make it months ahead so it’s ready when you are.”

We decided to make it even more festive, topping it with brandied cherries. It turns the drink into a dessert, instead of sorbet.

This recipe is copyright © 2017 Oxmoor House, reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
 
 
RECIPE: BOURBON SLUSH

Prep time is 10 minutes, plus 8 hours in the freezer and 1 hour to semi-thaw before serving.
 
Ingredients For 10 Servings

  • 6 cups hot brewed tea*
  • 1 cup granulated sugar
  • 1 can (12 ounces) frozen lemonade concentrate
  • 6 ounces frozen orange juice concentrate (from a 12-ounce can)
  • 2 cups bourbon
  •  
    Preparation

    1. COMBINE the hot tea and sugar in a heat-proof bowl; stir until the sugar dissolves.

    2. ADD the lemonade concentrate and orange juice concentrate; stir until blended. Let stand until cool, about 1 hour.

    3. STIR in the bourbon. Pour the mixture into a large, freezer-safe container and freeze until almost firm, about 8 hours or overnight. To serve…

    4. LET stand at room temperature until partially thawed, about 1 hour. Spoon into glasses and serve immediately.
    ________________

    *We used black tea, but you can use green or herbal tea.

     

    RECIPE: BRANDIED CHERRIES

    The recipe is adapted from from The Pie and Pastry Bible by Rose Levy Beranbaum.

    Brandied cherries can be used with many desserts, from ice cream to pound cake.

    Tea drinkers: Try your tea Russian-style, with a spoon full of brandied cherries substituting for the traditional cherry preserves (used to sweeten tea instead of sugar).

    If you don’t like brandy, choose a fruit liqueur. Orange liqueur (Cointreau, Grand Marnier, Triple Sec) always works.

    Ingredients

  • 1/2 cup white granulated or turbinado sugar
  • 1/2 cup cherry juice or water
  • 1 stick cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • Pinch salt
  • 1 cup brandy, maraschino liqueur, dark rum, or any combination
  • 1 pound cherries, stemmed and pitted (substitute frozen cherries out of season)
  •  
    Preparation

    1. COMBINE the sugar, cherry juice, cinnamon, nutmeg and salt in a medium saucepan. Bring to a low simmer, stirring until sugar is fully dissolved.

    2. REMOVE the saucepan from the heat. Add the brandy and stir to combine. Add the cherries and stir until they are coated in syrup.

    3. COOL to room temperature and store in a glass jar. Refrigerate overnight before serving to allow the flavors to meld.

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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