Bourbon Soaked Babas With Marinated Fruit Recipes

Steps:

• Trim a small slice from the long side of the watermelon to create a flat surface. Set the watermelon on this trimmed side so it is stable. Cut the watermelon in half horizontally (lengthwise). Set aside the bottom half of the watermelon. Turn the top half cut-side down and cut into 1/2-inch slices. Use a 3-inch star cutter to make 4 stars (save the watermelon scraps for another use).
• Score 2 lines lengthwise about 1 inch apart down the center of the bottom half of the watermelon. Scoop out the flesh on either side of the lines to create 2 cavities with a strip down the center. Cut the scooped flesh into large chunks.
• Cut 4 stars from the pineapple rounds. Cut the remaining pineapple pieces into 1-inch cubes, discarding the fibrous centers.
• For the fruit skewers: Thread 2 strawberries onto each of four 10-inch wooden skewers. Thread a watermelon star onto each skewer, followed by a pineapple star.
• Put the cut-up watermelon, pineapple, mango and jicama in a large bowl. Add the kombucha, chamoy, tajin and hot sauce and toss to combine. Pour the fruit mixture into the watermelon cavities and decorate with the star skewers and tamarind candies. Sprinkle more tajin over the top.

Steps:

• Warm a large bowl. Add sifted flour; make a well. To the well, add the yeast, 3/8 cup of the milk, sugar, and salt. Mix until the yeast has dissolved. Add eggs and beat with hands until well combined and smooth. Cover bowl and put in a warm place for 45 minutes.
• After 45 minutes, add the butter and remaining 1/4 cup milk. Beat hard for a couple of minutes. Half fill 4 greased small cake molds. Cover molds and place in a warm spot for 10 minutes. Once risen, place in oven for 20 minutes. Unmold onto cake rack and allow to cool a little.
• Meanwhile, make sauce.
• In a saute pan, large enough to hold all the babas, combine butter and sugar over medium high heat. Add 1 tablespoon of the rum and sultanas(raisins), peel, and grapes. Stir to coat well. Place the babas into the fudge mixture. Prick lightly with a fork and turn in the sauce to coat well. Pour 2 tablespoons of rum over each baba and set alight. Serve babas with sauce and whipped cream.

Steps:

• Combine the vanilla syrup and the rum. Douse sponge cake with rum syrup mixture. Fill cake shell with pudding. Top with arranged, sliced strawberries.

Steps:

• For the waffles: Preheat the oven to 250 degrees F.
• Sift together the flour, cornmeal, granulated sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine the buttermilk, melted butter (can be melted quickly in the microwave), and then the eggs. Gradually whisk the wet ingredients into the dry until the batter is just mixed and not clumpy.
• Heat a waffle iron to medium heat, spray the iron well with nonstick cooking spray and add 6 ounces of batter. Cook according to the manufacturer's instructions. Transfer the cooked waffles to the oven to keep warm until ready to serve. Repeat with the remaining batter.
• For the chicken: Remove all the meat from the bones of the chickens. In a large saute pan or skillet, toss the pulled chicken in enough of BBQ sauce to coat. Add 1/3 cup water, a pinch of salt and simmer over medium heat until the chicken is warmed through.
• For the bourbon butter: Melt the butter in a heavy-bottomed saucepan over low heat. Whisk in the brown sugar to form a thick paste. Gradually pour in the bourbon, whisking vigorously, and then remove from the heat. Stir in the vanilla and allow to cool to room temperature. If not using immediately, pour into a jar with a tight-fitting lid and refrigerate up to 2 weeks; bring to room temperature before using.
• In a medium saute pan, coat the fruit with enough bourbon butter to cover. Simmer over low heat until the fruit starts to sizzle and release sugars. You can also put the pan in a hot oven for 5 to 10 minutes until the same reaction occurs.
• To serve, quarter the waffles and shingle them along the side of a plate. Place the BBQ pulled chicken in the center of the plate and spoon the bourbon-glazed fruit over both. Top with some toasted pecans and small pieces of goat cheese, for garnish, if desired.

Steps:

• Bring milk to luke-warm temperature. Melt butter and allow to cool. Measure butter, sugar and rum. Finely chop peel. Preheat oven to 400 degrees F. Warm bowl. Place the sifted flour into the warmed bowl and make a well in the flour. Add the crumbled yeast, 3/8 cup of the milk, the sugar and salt. Mix until the yeast has dissolved and then add the eggs and beat with the hands until well combined and smooth. Cover the bowl and put into a warm place for 45 minutes so that the mixture will prove. After 45 minutes remove the bowl and add the cooled, melted butter and the remaining 1/4 cup milk. Beat hard for a couple of minutes and then half fill 4 greased small cake molds. Cover the mold and place in a warm place for a further 10 minutes. Place the mold with the risen mixture into the oven and cook for 20 minutes. Unmold onto a cake rack and allow to cool a little. Place the butter with the sugar into a frypan and stir to form a fudge - add 1 tablespoon of rum and the sultanas, peel and grapes. Coat in the fudge mixture. Place the babas in the fudge mixture - prick lightly with a fork and turn in the sauce. Pour 2 tablespoons of rum over each baba and then set alight. Place individual babas on serving dishes - cover with the sauce and serve accompanied by the whipped cream.

Steps:

• Preheat oven to 250 degrees F.
• Cut the baby back ribs into smaller even sized portions and place them into a shallow baking dish meat side up. Cover the ribs with the bourbon, reserving about 1/4 cup for the sauce, and then add the apple juice. Rub the meat side with the salt, pepper, red pepper flakes, grill seasoning, and the garlic. Place the ribs into the oven for 3 to 3 1/2 hours.
• Preheat the grill.
• Remove the ribs from the oven and hold for grilling. Mix 1/4 cup of the bourbon with the BBQ sauce and then coat the ribs with the mixture. Place the ribs on the grill and cook for about 15 minutes. Remove from the grill and arrange on a platter. Serve with grilled corn alongside, if desired.

Steps:

• Place the peaches and bourbon in a large covered glass container or cookie jar. Let rest for 3 days, then strain into the bottle. Store at room temperature. Will keep indefinitely.