Question for the Saloon

[Complicated Lady]

I'm making a recipe that calls for bourbon.

What can I use... I mean what ...um... not sure what that is really....

is Crown Royal bourbon?

is whiskey and bourbon the same thing?

[Badger Mountain Charlie SASS #43172]

Crown Royal is a Canadian blended whiskey.

It is not a Bourbon. Bourbon is usually from Kentucky and is always distilled from corn.

Google in Bourbon and it will give the name of some distilleries.

 

Makers Mark and Wild Turkey are a couple that come to mind.

I am not a bourbon drinker so I am not much help, I guess.

[Tom Foolery U.S.M. #2348]

BUFFALO TRACE is great Kentucky.

 

Uhoh, I'm out, gotta get some more

 

 

TF

[shenny]

Next thing you know, someone will be telling you to buy moonshine. It is made out of corn and other grains. In Virginia, we have the ABC stores, owned by Virginia, to purchase liquor from. This is not the store I see at the Riv to buy from. Just go into whatever stores you have and ask for bourbon. If you are cooking, don't buy the most expensive. No one will know the diff. And if'n you decide to serve it that's another story.

 

Shenny

[Complicated Lady]

Crown Royal is a Canadian blended whiskey.

It is not a Bourbon. Bourbon is usually from Kentucky and is always distilled from corn.

Google in Bourbon and it will give the name of some distilleries.

 

Makers Mark and Wild Turkey are a couple that come to mind.

I am not a bourbon drinker so I am not much help, I guess.

 

Actually you did help me. You stopped me from putting Crown Royal in a recipe that calls for bourbon.

 

I live in a dry county so I guess I won't be making that recipe for awhile.

[Hardpan Curmudgeon SASS #8967]

I'm making a recipe that calls for bourbon.

What can I use... I mean what ...um... not sure what that is really....

is Crown Royal bourbon?

is whiskey and bourbon the same thing?

CL, are ya makin' bourbon balls for Christmas~?

 

I always used Jack Daniels for mine... recognizing that JD is whiskey, not bourbon, but it worked just fine~!

[Complicated Lady]

CL, are ya makin' bourbon balls for Christmas~?

 

I always used Jack Daniels for mine... recognizing that JD is whiskey, not bourbon, but it worked just fine~!

 

A Paula Dean Fruit Cake.. I don't usually like fruit cake but this recipe sounds good.

I don't have any Jack Daniels either..... just a bottle of Crown Royal that I got on New Years eve last year.

I will just wait until I can get something that actually says "bourbon"

 

since I will soon have a whole bottle of bourbon I guess I need a recipe for bourbon balls huh?

[Sergeant Smokepole #29248L]

Remember one thing, if you consider it rotgut, why would you put it into a dish or cake that you plan to serve and treat guests????

 

Get a good Bourbon and run away from the cheap stuff......

[Badger Mountain Charlie SASS #43172]

Well, I would never disagree with Paula. A cook that uses as much butter and sugar as she does can not be all wrong.

 

That said, my wife makes a fruit cake that is the best I have ever eaten. She uses Demon Rum to "sweeten"

hers. It stays moist and she lets it set for two months in the refrigerator before she lets me cut into it.

Every year, I beg her to make one and when the kids find out they two want one and she winds up with about six of them for friends and family. The word gets out.

[Grizzly Dave]

Mmmm, Rum balls. Worked at a place years ago and a gal brought rum balls the last working day before Christmas. They had enough rum in them after a few you could feel it.

[Apache Hawk 60642]

Mmmm, Rum balls. Worked at a place years ago and a gal brought rum balls the last working day before Christmas. They had enough rum in them after a few you could feel it.

 

 

Dey was a gal at my work last Christmas who put enough rumm flavorin' in dem.....

 

 

 

Well, lets just say after 12 years workkin dar, she no longer works der cuz of dem rumm balls !!!

 

 

Go figger..........

[Caliope Cupcake #13981]

I do lots of baking with liquors and liquers. If you're makin' Southern anythin' --ya better use Bourbon, Lady It's fantastic in pecan pie and Egg Nog, too ,,, yummy

 

An important thing to remember about usin' the good stuff---always use the good stuff!! When you spend all that time on a tasty recipe with great ingredients, never skimp on the juice. You really CAN taste the difference later because the cheap stuff doesn't taste as good. Makers Mark is real tasty

[Guest Copper Mart]

Amen.

[Bad Hand]

Remember the cigar "crooks" that were wine soaked, and rum dipped, or was it rum soaked and wine dipped?

[Complicated Lady]

soooo

Makers Mark is the good stuff?

 

I gonna put this out there...

if you are going to be at Tin Star next weekend would you pick me up a very small bottle of Makers Mark?

I will gladly pay for it.

[Caliope Cupcake #13981]

Gents--y'all heard the Lady, so mebe one of ya goin to TinStar can get it for her.

 

In the meantime, you have a week to make that cake somethin folks will n'ver forgit!

Make sure it bakes a little overdone so it will hold up to the following abuse:

 

After it cools overnight, poke holes throughout from the top and nearly all the way down with a bamboo or steel kabob stick. Get a pint of Makers or Wild Turkey and pour half of it over the cake. Wrap it tightly in plastic [or zip lock bag] and let it sit untouched til the weekend. A pint doesn't cost much.

 

....Then do it again Friday b'fore you eat it Sat. Just drink the bottle the boys bring ya

[Texas Phil Peeno #50923]

Miss Lady,

 

If you plan to drink the rest of the bottle then get the good stuff. Bulleit, Makers Mark, Knob Creek, Wellers or Buffalo Trace are good ones to have around. For cooking I would just stick with the well. I would buy Evan Williams or anything under $20 for a 1 ltr. Evan Williams, which I also drink, has a good enough flavor to cooking and baking.

 

Texas Phil Peeno

[Complicated Lady]

Gents--y'all heard the Lady, so mebe one of ya goin to TinStar can get it for her.

 

In the meantime, you have a week to make that cake somethin folks will n'ver forgit!

Make sure it bakes a little overdone so it will hold up to the following abuse:

 

After it cools overnight, poke holes throughout from the top and nearly all the way down with a bamboo or steel kabob stick. Get a pint of Makers or Wild Turkey and pour half of it over the cake. Wrap it tightly in plastic [or zip lock bag] and let it sit untouched til the weekend.

 

....Then do it again Friday b'fore you eat it Sat. Just drink the bottle the boys bring ya

Trouble is I live in a dry county. I won't have the opportunity to get it before I go to Tin Star.

 

I can wait. It's not Christmas yet.

[Apache Hawk 60642]

Miss Lady,

 

If you plan to drink the rest of the bottle then get the good stuff. Bulleit, Makers Mark, Knob Creek, Wellers or Buffalo Trace are good ones to have around. For cooking I would just stick with the well. I would buy Evan Williams or anything under $20 for a 1 ltr. Evan Williams, which I also drink, has a good enough flavor to cooking and baking.

 

Texas Phil Peeno

 

Texas Phil, Ya know whar I can lay my hands on some Bulleit Frontier Whiskey ??

 

 

Can't seem to find it here.

[Apache Hawk 60642]

Gents--y'all heard the Lady, so mebe one of ya goin to TinStar can get it for her.

 

In the meantime, you have a week to make that cake somethin folks will n'ver forgit!

Make sure it bakes a little overdone so it will hold up to the following abuse:

 

After it cools overnight, poke holes throughout from the top and nearly all the way down with a bamboo or steel kabob stick. Get a pint of Makers or Wild Turkey and pour half of it over the cake. Wrap it tightly in plastic [or zip lock bag] and let it sit untouched til the weekend. A pint doesn't cost much.

 

....Then do it again Friday b'fore you eat it Sat. Just drink the bottle the boys bring ya

 

Wished I cood send her one. I got a very small bottle...da kind small bar in da room at a hotel. Don't think dats enough !!

[Caliope Cupcake #13981]

hhhmmm Dry,,,,how do ya mean that? no liquor? or dry weather?

 

it's good to bake it real brown and then the fruit and bourbon put back the moisture with more flavor.

 

Sure, you got it ,,,it's supposed to have a soak per week until the holiday. You can wrap it more loosely over time, and keep in a cool dry place so the alcohol will evaporate slowly and the flavor remains. I'll be wantin some.

 

I like Bullitt a lot, and Jim Beam will do also. Makers and Knob Creek [bullitt Co. KY] cost more; you'll be the judge.

[Subdeacon Joe]

A Paula Dean Fruit Cake.. I don't usually like fruit cake but this recipe sounds good.

I don't have any Jack Daniels either..... just a bottle of Crown Royal that I got on New Years eve last year.

I will just wait until I can get something that actually says "bourbon"

 

since I will soon have a whole bottle of bourbon I guess I need a recipe for bourbon balls huh?

 

Hold off on buying a bottle unless you want to have it on hand. Your Crown Royal will work just fine. There is such a wide range of taste in the bourbon whiskeys that using CR won't make a difference. You can even use the CR in your bourbon balls. Here are some variations: http://www.cooks.com/rec/search/0,1-0,bourbon_balls,FF.html

 

Using single malts, I once tried a mixed drink with McCallans, it was great. Tried the same drink with Bowmore, and it was horrid.

[Squawty Bawdy,#62932]

Complicated, Squawty here. I will be at Tin Star and will bring you a good product for the cake.

[Complicated Lady]

Complicated, Squawty here. I will be at Tin Star and will bring you a good product for the cake.

Well thank you but seeing you will be great with or without bourbon!

 

now I'm really looking forward to this

[Anvil Al #59168]

A Paula Dean Fruit Cake.. I don't usually like fruit cake but this recipe sounds good.

I don't have any Jack Daniels either..... just a bottle of Crown Royal that I got on New Years eve last year.

I will just wait until I can get something that actually says "bourbon"

 

since I will soon have a whole bottle of bourbon I guess I need a recipe for bourbon balls huh?

 

 

WHAT?????? You have had a bottle of Crown for a year?????

As many times as you have been to the Bar 3?????

I can take a big bottle with the handle on it and it won't make

it through the night up there.

 

 

 

And yes. We still have dry countys here in Texas.

[Noz]

TALK ABOUT WINE SNOBS. You folks are unreal. Use the Crown to bake your cake. If anyone complains show them the door.

When you're sitting around the table with large based glasses and sipping straight stuff with an ice cube or two, then you can tell the difference between whisky, whiskey, single malt, blended, rye and Irish. A couple of ounces in a cake with fruits and sugars, no way you're telling the difference.

Personally, I happen to like Copperhead Joe's Copperhead juice followed closely by Tullamore Dew.

[Complicated Lady]

WHAT?????? You have had a bottle of Crown for a year?????

As many times as you have been to the Bar 3?????

I can take a big bottle with the handle on it and it won't make

it through the night up there.

 

 

 

And yes. We still have dry countys here in Texas.

 

Great.... now everyone knows I have a bottle of Crown.

I guess theres no use in hiding it anymore.

 

But it's one that has the special "Dooley Gang" label. It's numbered and everything.

I know.... I'm easily impressed.

[shenny]

If you are comin' to the Convention, I will buy you a bourbon neat. Then you will really know what it is all about. Straight bourbon. I purchased a liter of Wasmunds, distilled by Copper Fox in Sperryville, Va. It is custom "hand made by the batch" whiskey. It cost over $50 a liter. I would have been happier with Black Jack, Evan Williams or even Jim Beam. Not bad, but not worth $50.

 

Shenny

[Barterin Bill]

To quote a late great chef (Justin Wilson);"Why would you put something in your food that ain't fit to drink?". That being said, all bourbon is whiskey, but not all whiskey is bourbon. Bourbon has to be made in the U.S., and I believe it is all made in Kentucky right now. However most people can't tell the difference, although I've never met a Canadian whiskey that I cared for. I like JD for sippin and the single barrel stuff ifin it's a special occiasion. I had a friend that wouldn't drink anything but Gentleman Jack until he retired. With his income adjustment he started drinking Evan Williams and now swears there's not much difference. I think I'd use anything that I enjoyed drinking in the recipe.

[Ranger Sgt. Jake McCandless #3368]

I might suggest Bulliet Bourbon http://www.bulleitbourbon.com/Honor.aspx A couple of pards and I first bought it for the bottle. When we sampled it, we quit buying it for the bottle. Turned out it was very good bourbon and when the bottle is empty it makes a great prop bottle. Adios Sgt. Jake

[Apache Hawk 60642]

To quote a late great chef (Justin Wilson);"Why would you put something in your food that ain't fit to drink?". That being said, all bourbon is whiskey, but not all whiskey is bourbon. Bourbon has to be made in the U.S., and I believe it is all made in Kentucky right now. However most people can't tell the difference, although I've never met a Canadian whiskey that I cared for. I like JD for sippin and the single barrel stuff ifin it's a special occiasion. I had a friend that wouldn't drink anything but Gentleman Jack until he retired. With his income adjustment he started drinking Evan Williams and now swears there's not much difference. I think I'd use anything that I enjoyed drinking in the recipe.

 

 

Ya shore nuff got da shot rat, Pard !!

[Complicated Lady]

If you are comin' to the Convention, I will buy you a bourbon neat. Then you will really know what it is all about. Straight bourbon. I purchased a liter of Wasmunds, distilled by Copper Fox in Sperryville, Va. It is custom "hand made by the batch" whiskey. It cost over $50 a liter. I would have been happier with Black Jack, Evan Williams or even Jim Beam. Not bad, but not worth $50.

 

Shenny

 

I won't be making it to the Convention this year.... maybe next year.

I am going to EOT next summer. It will be my first time there.

[Complicated Lady]

To quote a late great chef (Justin Wilson);"Why would you put something in your food that ain't fit to drink?". That being said, all bourbon is whiskey, but not all whiskey is bourbon. Bourbon has to be made in the U.S., and I believe it is all made in Kentucky right now. However most people can't tell the difference, although I've never met a Canadian whiskey that I cared for. I like JD for sippin and the single barrel stuff ifin it's a special occiasion. I had a friend that wouldn't drink anything but Gentleman Jack until he retired. With his income adjustment he started drinking Evan Williams and now swears there's not much difference. I think I'd use anything that I enjoyed drinking in the recipe.

 

That's the problem... I don't know what I like!

[Subdeacon Joe]

That's the problem... I don't know what I like!

 

Easily correctable - just start trying all of them.

[Complicated Lady]

Thanks for all the advice about what I needed to use.

A BIG thank you to Squawty Bawdy for coming through for me.

I have made the Fruitcake. It's very good.

Now I have a bottle of bourbon I need to use.

 

I thought someone might want the recipe.

 

Paula Deen's No Bake Fruitcake

 

Ingredients:

14 ounces sweetened condensed milk

16 ounces miniature marshmallows

16 ounces graham crackers, crushed to crumbs

4 cups chopped pecans

1 (3 1/2 ounce) can flaked coconut (1 1/3 cups)

2 (8 ounce) packages chopped dates

16 ounces maraschino cherries, well drained, halved

1/2 cup bourbon

 

 

Directions:

1 Spray 8 mini loaf pans with vegetable oil cooking spray.

2 In a 2-quart saucepan, heat the milk and marshmallow together over low heat.

3 Stir constantly, because condensed milk scorches easily, until the marshmallows are melted.

4 Remove the mixture from the heat.

5 Combine the cracker crumbs, pecans, coconut, dates and cherries in a large bowl.

6 Add the bourbon to the milk mixture and pour over the crumb mixture.

7 Mix well with your hands.

8 Scoop the mixture into the prepared pans and press down firmly to mold into shape.

9 Refrigerate for 2 days.