Got a bushel of apples just waiting to be eaten? This idyllic fall dessert is inspired by a traditional German versunkener apfelkuchen, or sunken apple cake. The apples are baked until sweet and just tender while the buttery cake rises up around them.
These beyond-simple bourbon pecan hand pies are the perfect last-minute dessert or lazy-baker alternative to homemade pie.
A slice of this turkey roulade, stuffed with bacon and wild mushrooms and topped with bourbon gravy, is the antidote to a dry Thanksgiving bird. Beyond that, making a roulade from precut turkey breast spares your kitchen the boning and portioning that comes with whole-turkey prep.
This recipe is courtesy of Ryan Witcher Executive Pastry Chef The Woodlands Resort.
You’ll need a Texas-sized appetite for this cozy meal from the coast. Enjoy on the grill with a glass of H-E-B wine, of course!
Bourbon ice cream, Bourbon caramel…did we say Bourbon? This Bourbon Pecan Tart is from State of Grace in Houston is made with a rich Bourbon filling with a hint of orange zest and of course, some classic Texas pecans.
Paula’s Texas Spirits packs a punch with this hard cider punch! It infuses orange liqueur with bourbon and rye whiskey — enough to power nine ladies dancing!
Our friends at Toup’s Meatery in New Orleans shared the recipe for their Chicken Liver Mousse, featuring bourbon, cream cheese, and pink salt!
This sirloin skewer recipe will skew you toward two of fall’s favorite things: butternut squash and bourbon! This easy bourbon marinade takes a couple of minutes to prepare, then it’s grill time! Don’t even think about skipping the blue cheese fondue — it may be the best part!
Such a classic cocktail recipe. From Bohanan’s Prime Steaks and Seafood. As seen at the 2014 San Antonio Cocktail Conference!
Cheers to this superbly crafted wintertime favorite. From Bohanan’s Prime Steaks and Seafood. Ready in a pinch!
Find this famous Pecan Pie from longtime Pastry Chef Catherine Rodriguez at both Olivette and The Manor House on The Houstonian property! Made with a homemade buttery flaky crust, real maple syrup, bourbon and Texas pecans.
Blood oranges differ from their thick-skinned cousins, navel oranges, because they are less acidic in taste and have a richer, berry-like flavor. When pressed, blood oranges yield a tangy-sweet juice that pairs well with bourbon.
Roasted Gulf Oysters plated with sweet pepper, provolone & spicy bourbon butter from the State Fare Kitchen & Bar.
Executive Chef Gabe Cabrera house favorite at Salty’s at Redondo — these are salmon fillets in a tasty, tangy sauce with a little heat! Serve with steamy mashed potatoes along with crunchy asparagus!