After two of these bourbon cocktails, I think paying taxes is a good thing.
The foundation of this dish is onions and apples, classic pork go-withs in both France and America, while the flavorful wet rub — grainy mustard (French), honey, brown sugar, Sriracha and bourbon (from Kentucky) — is a mélange. Roasted in the oven for under an hour, everything comes together in a mix of sweet and hot that calls for some dunkables — biscuits or baguette.
Summer is the time for grilling and peaches! This easy dessert is great with a dry pink sparkling rose, such as an inexpensive Segura Viudas.
My version of the candy classic tastes just enough of delicious bourbon without it feeling like you’ve done a shot when you pop it in your mouth. A little sorghum syrup brings out the earthiness of the pecans and bourbon. For a true indulgence, I like to dip these in milk chocolate, but you can use bittersweet for a more sophisticated edge, or a combo of both.
You’ll come up with a dozen uses for this sweet and savory butter, spiked with a shot of your best bourbon.