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This Weekend in Hedonism (Segment 2)

Cheryl’s Recipe Corner

Bourbon Brown Sugar Cheesecake with Pecan Crust and Butterscotch Bourbon Sauce

Description

Because of my having Celiac Disease, our food life has changed drastically… and I really needed a great dessert recipe for Thanksgiving.  We both love cheesecake, and I went on the hunt for a recipe of a cheesecake we had in the past.  And this recipe won, hands down. Obviously we went with a pecan crust to avoid all Gluten… but I think it made the perfect crust for the cheesecake!

Ingredients (Crust)

3 tablespoons salted butter

2-1/4 cups pecan meal or coarsely ground pecans

3 tablespoons light brown sugar or granulated sugar

Ingredients (Filling)

3 8-ounce packages cream cheese, softened

4 large eggs

3 tbsp Bourbon

1 tsp vanilla

1 cup packed dark brown sugar

Ingredients (Topping)

16 oz container of sour cream

2 tbsp packed dark brown sugar

1 tsp vanilla

1 tsp Bourbon

Ingredients (Sauce)

1-1/2 cups sugar

1/2 cup water

1/2 cup Bourbon

3/4 stick (6 tablespoons) unsalted butter

Directions (Crust)

Preheat oven to 350F. Microwave the butter in a large microwave safe bowl on HIGH for 35 seconds or until it melts. Stir in the pecans and sugar, stirring until coated with the butter. Press the pecan mixture into the bottom and up the sides of a 9-inch pie plate, using your fingers or the bottom of a measuring cup or drinking glass. Bake for 12 to 14 minutes. Baking the crust helps make the crust firm and not crumble when sliced. Let cool completely. Make your own coarsely ground pecans: Place 2-3/4 cups pecan pieces or halves in a food processor and pulse until pecans are coarsely ground. Be careful not to make pecan butter! To Freeze: Cover the pecan crust in the pie plate with aluminum foil or inside a large resealable plastic bag and freeze up to 3 months. Great for planning ahead for the holidays. Butter can also be melted in a small saucepan on the stovetop on medium-low.

Directions (Filling)

In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, 1 at a time, beating at low speed until just combined. Beat in bourbon, vanilla, and brown sugar until just combined. Pour filling into crust and put springform pan in a baking pan. Bake cake in middle of oven for 35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let stand 5 minutes. (Center of cake will set as it cools.)

Directions (Topping)

In a bowl stir together sour cream, brown sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool completely in springform pan on rack. Chill cake, covered, at least 8 hours and up to 4 days. Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temperature 30 minutes.

Directions (Sauce)

In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter until incorporated and cool sauce to warm. Note: Butterscotch bourbon sauce may be made 1 week ahead and chilled covered. Reheat sauce to warm before serving. Drizzle on cheesecake and place a pecan half on each piece as garnish.

Cheryl’s Mixed Drink Corner

Maple Bourbon Smash

Description

A drink with tastes tied to autumn in the US.

Ingredients

2 ounces bourbon

1 ounce maple syrup

1 ounce lemon juice

Lemon twist for garnish

Directions

In a cocktail shaker filled with ice, pour the bourbon, maple syrup, and lemon juice. Stir the mixture until thoroughly chilled and well combined. Strain the drink into a double old-fashioned glass with a large ice cube. Garnish with a lemon twist for a touch of citrusy aroma. Serve immediately and enjoy the smooth, sweet, and citrusy flavors of this Maple-Bourbon Smash.

Russ’s Drink Corner

Edradour 10 Single Malt Scotch Whisky

Description

The ten year old Edradour is handmade and one of the last Single Malt Whiskies from a traditional farm distillery still in production today. The methods of production remain virtually unchanged in the last 150 years and are only just capable of commercial quantities. Indeed Edradour Distillery makes as much whisky in a year as most distilleries produce in a week. A rare pleasure for a fortunate few. Aged 100% in Oloroso Sherry casks. Chill filtered at 43% ABV.

Details

Mashbill: 100% malted barley

Region: Highland

Proof: 86 (43% ABV)

Color: Light amber

Nose: Dried fruits, sherry, almonds, butterscotch

Taste: Spiced fruit cake, simple syrup, honey, almonds, toffee

Finish: Oak, honey, subtle red fruit, hints of baking spices

Price: $70 (750ml)

Rating: 95

Bill’s Whatever Corner

2025 Kirkland Signature Bourbon Barrel-Aged Imperial Stout Vintage Ale

(AI Summary) The 2025 Kirkland Signature Bourbon Barrel-Aged Imperial Stout is a limited-release beer crafted by Deschutes Brewery for Costco, aged for about nine months in bourbon barrels. It features notes of dark chocolate, roasted coffee, vanilla, and bourbon, with a warming finish. The beer has an ABV of around 12% and is considered a smooth, complex sipper, though some reviews suggest the barrel character could be more pronounced.

Flavor profile

Aroma: Bourbon, vanilla, dark chocolate, coffee, and oak notes.

Taste: Dark chocolate, roasted coffee, and bourbon, with hints of vanilla and toffee. Some reviews note notes of black licorice and tobacco.

Finish: A warming, smooth finish with a hint of bitterness and oak tannins.

Technical details

Brewery: Deschutes Brewery

Aging: Aged in bourbon barrels for approximately nine months.

ABV: Approximately 12%

Style: Imperial Stout, though some reviews note it may lean more towards a strong ale

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