Kentucky is only a stone’s throw away from Tennessee. So it’s no surprise that next to our own distilled whiskey — one step away from moonshine — the favorite hard liquor around these parts is bourbon.
For the shortcake
- 2/3 Cups sugar
- One 1-inch of vanilla bean, split lengthwise in half
- 1/4 Teaspoon ground cardamom
- 1/4 Teaspoon ground cinnamon
- Pinch of grated lemon zest
- 4 Cups sliced fresh peaches, peeled if desired (2 1⁄2 to 3 pounds fresh peaches)
- 2 Tablespoons freshly squeezed lemon juice
- Brown Sugar Buttermilk Pound Cake (recipe below)
- 4 Cups butter pecan ice cream
- Drunken Caramel Sauce (recipe below)
- Fresh mint springs, for garnish
For the Brown Sugar Buttermilk Pound Cake
- 8 Tablespoons unsalted butter, softened
- 1 Cup packed dark brown sugar
- 2 whole eggs plus 2 egg yolks
- 1 1/2 Cup cake flour
- 1/3 Cup buttermilk
For the Drunken Caramel Sauce
- 1/3 Cup heavy cream
- 1 Teaspoon unsalted butter
- 1 small cinnamon stick
- One 1-inch of vanilla bean, split lengthwise in half
- 1 Cup sugar
- 2 Tablespoons light corn syrup
- 1/4 Cup Kentucky bourbon
Oh, salted caramel. I feel about you the same way Emeril feels about bacon fat: you could slather it on a car bumper, and it would taste delicious. But before you go pulling your bumper off of your car, try it on something like brownies first. They're even better than your bumper.
When The French Farm asked me what products of theirs I'd like to try, there was no way I could pass up the salted caramel sauce. It's smooth, the perfect balance of sweet and salty, and so very, very buttery. You could put it on ice cream, or fruit, or why waste the time, just eat it by the spoonful from the jar!
When I think back to summer cookouts at my grandmother's house, with enough food for twelve, even though there were eight of us eating, I always remember her favorite dessert: strawberry shortcake. As a child, I never opted for that one. As with the main food, there was always enough dessert for twelve, too. In addition to her favorite, there was always something chocolate as well.
This dessert is in memory of her, with a slight twist. I used peaches instead of strawberries, because while anything would taste good with salted caramel, I think peaches are the best fruit pairing. They are macerated in sugar and brandy to bring out the juices and create a syrup, though if you want to make this family-friendly, simply omit the liquor and macerate the peaches in sugar. It will produce the same effect.
Bourbon Shrub Cocktail
We were invited over to friends to watch a game and we volunteered to bring appetizers and provide some cocktails. With a couple of days to prepare, we pulled up our local Family Fare ads to check out the latest deals and do a little menu planning.
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I made this for a dinner party. I didn't want to deal with making the whipped cream, so I just used ice cream. People FREAKED OUT. So did I. It was good.
Wonderful! Halved the biscuit recipe and made four servings out of that. ummmm, BC peaches. shall try this with mangoes when in Panama with much less sugar. Whipping cream was so tasty with br sugar and frangelico which I substituted for bourbon also splashed some on the peaches. Sandra McNally
Very good. Easy to put together. I think this could easily serve 8 if not 12 people. The biscuits are so big I cut them on an angle and served the triangles. Youɽ have to have a very big appetite to polish this off as 1 of 6 servings, especially after a meal. No problems with the nuts sticking to the biscuits. Worked like a charm! This would lend itself well to other fruits.
Wow, is this dessert good. The flavors really compliment each other. With the biscuits, I didn't think the pecans would stick on top even with the egg white so I ground them up and added them to the batter. Also, I used a large juice glass (about 3" diam.) to cut them instead of making them square. They were perfect, and not too large. The only thing I would change is adding the bourbon to the peaches instead of to the cream. This is a wonderful, tasty twist on a classic. Both my parents attempted seconds. They parents were quite impressed.
I've made this several times and sometimes I just make some brown sugar peaches and serve them with mascarpone cream, which is in several other epicurous recipes and is delicious. The shortcakes are too large and I make them smaller but otherwise I leave everthing the same in the recipe. Awesome.
This recipe is wonderful. One of the best desserts I have ever made. Served it at a dinner party and it was the hit of the party. Even people on the Atkins diet that didn't want any bread. went back and had seconds of the biscuits.
I made these last night exactly as indicated and they were delicious. They could easily serve 8-10 as they were absolutely huge and way too much after a big meal. Next time I will add a little cinnamon to the pecans and to the peaches and make the biscuits slightly smaller. This is a great recipe!
Excellent dessert. The best part is when the juices mix with the biscuits and cream. I would make 1 1/2 times the peach recipe. Also, the biscuit are huge! I cut them in half for presentation, but they were so good, some went back for seconds!
This is an excellent recipe. The shortcakes are large but who cares -- they're delicious. The whipped cream is excellent and the peaches yummy. A keeper!
I was so very excited about trying this recipe. I was pretty disappointed, as it was good, but not great as I expected it would be. Because of the work involved, I probably won't make again.
mmm. normally i don't like bready desserts, but this was excellent. i made it with whole wheat pastry flour, and made 12 smaller scone-type things rather than six large biscuits. i cooked the peaches and brown sugar with a splash of bourbon just a little bit -- the peaches were still quite firm, about 10 minutes. and i replaced a tablespoon of sugar in the whipped cream with a tablespoon of molasses.
Delicious and easy. I could not find sticks of shortening and just used Crisco from the can with no problems. Each biscuit was large enough for two, I would recommend making 8 or 10 from the recipe instead of six large ones.
Man, this was good. Amazing what a little bourbon can do for whipped cream. I liked the ease of preparation of the peaches too. Definitely a winner, you've GOT to try it.
This was a fabulous desert. I would make the shortcakes smaller next time, however. They were huge! These would be great with any type of fruit or even as a "scone" with no fruit topping at all.
I made this over the weekend for my inlaws. It turned out very well. After comparing with other shortcake recipes, I only used 1/4 cup of shortening, which was plenty (in addition to the 1/2 butter, of course). I also added some cinnamon chips and sprinkled the tops with cinnamon sugar. The peaches are a no-brainer, folks. Used softly whipped cream with a little sugar and vanilla, since some people present were no-alcohol types. The leftover shortcakes were delicious the next morning with strawberry preserves!
Thank you, Chicago! Now can we get some actual reviews of the recipe? Iɽ like to know if it's any good (as I can actually find the peach recipe. )
3 pounds fresh peaches, peeled, pitted, sliced lengthwise, slices cut crosswise in half 1/2 cup (packed) golden brown sugar 2 tablespoons fresh lemon juice Gently toss sliced peaches, golden brown sugar, and fresh lemon juice in large bowl to blend. Let stand at room temperature until juices form, tossing occasionally, about 2 hours
Yes, but, I ask again how many peaches are used in the recipe?
Don't know how many more ways it can be said: you click on the link for the peaches, and there you'll see exactly how many peaches you'll need for the recipe. Some cooks that log on are either very unobservant or very lazy.
This was not only easy, but elegant as well. I used "freestone" peaches and added a little more brown sugar to make a little sweeter. My husband absolutely loved it!
Please be sure and buy Georgia peaches, yɺll!
This was quite tasty. We used a high nd bourbon and found it all quite elegant. While the biscuit dough was easy to work with we found that it made much more than the stated 6 servings. But that was not a problem at all. The comments about the missing peaches are pretty funny.
I substituted the bourbon for brandy. The brown sugar and brandy make the topping a little more sophisticated that your standard whipped cream.
Great stuff. Suggested changes: Add the bourbon to the peaches instead of the cream and also, put the pecans right in the biscuits instead of on top. Saves a couple steps and doesn't change the flavor at all.
The process of making Homemade Peach Preserves
Making these peach preserves is super easy. In fact, making these preserves gave me a glimpse of the type of grandmother I&rsquom going to be.
All you have to do it take a bunch of ripe peaches, peel the skin off using this easy and simple method that I discussed in a previous blog post, cut them up, and put them in a large bowl with some lemon juice and sugar and leave them coerced in plastic for about an hour so the peaches release its natural flavor.
After you&rsquove macerated the peaches, you boil them for about an hour and then smash them up using a potato masher and continue to let simmer. Turn off the heat and they will begin to thicken even more. Now that is the basic easy to make peach preserves.
Of course, I had to go the extra mile by adding another flavor. Bourbon seemed to be a natural choice to me and believe me, you can get a hint of it with every bite, but you can leave out if you want.
Because I&rsquom thinking of ways to make these peach preserves more special when I give them out as gifts, I made my biscuits (recipe for Homemade Buttermilk Biscuit s can be found in this recipe) along with a delicious butter to top them that is also made of butter, cinnamon, maple syrup, and Bourbon (of course). My husband, could-not-get-enough we must have eaten half of the batch of the biscuits with the peach preserves combined. Needless to say, we were beyond stuffed. We couldn&rsquot eat another bite. I cannot wait to make peach preserves and biscuit baskets!
So, when you see those sales in the grocery store where a pound of peaches are about .88 to .99 cents a pound, grab as many as you can, make these preserves, and make a huge batch of these biscuits. You&rsquoll come back and thank me.
Recipe adapted from Kat Kinsman, Editor in Chief
Yield: 18 to 20 servings
Prep Time: 10 minutes, plus chilling time
Cook Time: N/A
Total Time: 10 minutes, plus chilling time
12 ounces frozen lemonade concentrate
6 ounces frozen orange juice concentrate
2 liters ginger ale, chilled, for serving
1. In a small saucepan, bring 2 cups of the water to a boil. Add the tea bags and allow to steep for 10 minutes. Discard the tea bags. Stir in the sugar until it dissolves.
2. In a large container, combine the brewed tea, lemonade and orange juice concentrates, remaining water and bourbon.
3. Place the container in the freezer for at least 4 to 6 hours or preferably overnight until the slush is firm all the way through.
4. Scoop the bourbon slush into a tumbler glass, top with ginger ale and serve.
Kentucky Peach Vodka Cocktail
Hello…do you remember me? My name is Barb and when not cooking, grilling and making cocktails, I am a certified Gardenaholic! If you’ve notice my absence, or heck even if you haven’t, I’ve been in the yard, the front, the back and in between! I did take a break today to make this Kentucky Peach Vodka Cocktail am I was ready to sit back for a minute and take it all in.
I moved into my home a bit over 4 years ago, so this is my fifth summer. Almost hard to believe I lived in my previous home for 23 years and when I moved the yard pictured above was nothing less than idyllic.
Thirty year old mature trees swaying in the breeze gardens filled with mature plantings and designed around a huge assortment of perennials. It was lovely and while I loved my home, leaving that garden is what I’ve mourned the most.
I thought I would be happy with less and I was wrong. One day soon I’ll share some before and after photos but one of the many things I did this year was finish this perennial bed in front. Where once was grass, now is flowers!
I’ve had the sweetest boy up the street come help me the last couple of weekends I’m sort of on my last legs. Even professional athletes take time to recuperate and I’ve just kept after it every day.
I’m beat but also exhilarated. It will never be my old garden because neighbors are SO close but it’s taking on a character that is feeling good. And I love it enough now that I’ll be taking more photos outside too. This cocktail was the first!
I’ll be honest I’ve never been big on a lot of flavored vodkas. Vodka is not supposed to taste like cake or cotton candy so I shied away. But I’m not so stubborn I wouldn’t try something that sounded like it would work. And vodka infused with fruit flavors sound better to me heck I make a ton of cocktails with vodka and fruit so for me it’s the perfect marriage.
This cocktail includes Seagram’s Peach Flavored Vodka. And Bourbon. Yes, I know, an unlikely pairing it seems but actually it was perfect.
Vodka does not have a lot of flavor on its own so adding the peach flavored vodka to the bourbon and lemonade makes for a much lighter and more flavorful cocktail than if just bourbon alone. I added a muddled peach to the mix in a cocktail shaker to further intensify that peach flavor and it was good to go.
Truth…sometimes I have an idea or a recipe and it sounds good and I take it for granted that it will be. Which is why I often don’t even take a real sip until I’m done with the shoot. I guess years of cocktail making give me some confidence that it will turn out. And they usually do, luckily.
This one? See the evidence with the snap from my phone? I honestly could have finished it off with one long drink it was SO good but I had a moment of clarity and remembered, probably not a great idea. The ingredients are easily sourced too the vodka should be everywhere you find Smirnoff and the rest are often staples including (full recipe at bottom of post):
- 1 ripe peach, sliced (fresh peaches out of season try mixing the ingredients with a spoonful or two of peach jam!)
- 2 oz SMIRNOFF® Peach Vodka
- 4 oz Lemonade (not lemonade concentrate – if that is what you have, combine 1 oz concentrate with 3 oz cold water)
- 1 oz Simple Syrup (combine equal parts water and sugar, boil until sugar is no longer visible. Cool. I usually do 1/4 cup of each and save the excess)
- 1 fl oz Kentucky Bourbon Whiskey
- Lemon and/or Peach Slices for garnish
I finished the photo shoot, put away all my equipment and then sat and enjoyed it. And liked it well enough that no calls went out to the neighbors to share drink number two nope, I drained the ice from the second one and it’s in the fridge waiting for me to enjoy tonight. Sorry Amy and Kevin, my two best tasters, not this time around!
Honestly this is one amazing summer cocktail get your Seagram’s on, buy a peach or two and make sure you have some lemonade on hand and you’ll see for yourself. Cheers!
The Lady’s Peach Shortcake
To make the shortcakes, mix the biscuit mix, 1/2 cup sugar, milk, butter and almond flavoring in a medium size bowl and pour into 12 well greased muffin tins. Bake for 15 to 20 minutes until done and remove from oven. Cool for 5 minutes and pop out of pans.
Peel, core and slice the peaches. Immediately sprinkle with fruit preservative to prevent peaches from turning dark. Add a splash of warm water to the peaches to moisten. Stir 1 1/2 cups sugar into the peaches, cover and refrigerate until ready to use.
In a large mixing bowl or mixer, combine the heavy cream and 1/2 cup sugar, and whip until peaks start to form.
To serve, split the biscuit in 1/2 and place bottom 1/2 on a plate. Top with 1 scoop of vanilla ice cream, pour fresh peaches and syrup on top, and place top half of biscuit over ice cream and fruit. Ladle more fresh peaches on top and finish with a dollop of whipped cream. Garnish with a mint sprig.
Spiced Peach Shortcake Recipe + BHM 3rd Annual Potluck
Spiced shortcake biscuits sop up sweet peach juice and are topped with a hearty dollop of whipped cream and candied nuts for a twist on southern classics.
The smell of Valentine's Day, and Black History Month. Both of these smell like good food, so I'm in luck.
In honor of Black History Month, I'm joining in the third annual Black History Month Potluck, where a wonderful group of black food bloggers have come together to share some of our favorite recipes with each other and and y'all, our readers, that showcase and celebrate the African diaspora and black culture as a whole. One recipe for each day of Black History Month. So check them out as well, you won't regret it.
Black History Month holds a special place for me, because learning about and understanding the perseverance and successes of black men and women throughout the African diaspora is an ongoing journey as many things are brought to the surface and to the masses is of such importance to me, especially as a mom.
Now, onto these Peach Shortcakes. I realized that in my family, Southern culture and Black culture are intertwined. Summers at my grandmother's house in Georgia meant running through her gardens and finding her peach trees heavy with peaches perfect for eating.
And when we returned for the holidays, those summer peaches were awaiting in mason jars (or already turned into peach wine) to be used in cobbler for Thanksgiving.
I was going to bring a peach cobbler to the Black History Month potluck, but decided to take a twist on it. I know many a recipe that use biscuits as the top of a peach cobbler and I figured, "Why not peach shortcakes instead ?"
Shortcakes are simple, sweet, tender biscuits that are very easy to make, with fruit and whipped cream or ice cream.
With these peach shortcakes, I've spiced the biscuits with the warm spices you'd find in a peach cobbler: cinnamon, ginger, and a pinch of cardamom.
These biscuits are drop biscuits, meaning unlike classic Southern buttermilk biscuits, they require no kneading, folding, or excessive amounts of freezing. Just mix the dough and drop them onto your silpat or parchment paper. The biscuits also get topped with an egg wash and sprinkled generously with raw sugar for a little sparkle and crunch.
Speaking of crunch, I added candied walnuts into the mix to add some texture and interest, with a sweet, nutty flavor. Candied nuts are a great way to add a little pizzazz to any dessert and you can swap the walnuts for candied pecans, almonds, cashews, whatever you like. They're optional, but I love 'em. Check out my easy stove top candied nut recipe, it won't take longer than ten minutes start to finish.
Another great idea is to spike your whipped cream with rum, bourbon, or amaretto. Or add a splash of it to your bowl of peaches while they macerate, or soften due to the sugar and liquid. This is especially great with those fresh summer peaches, so keep this in your pocket for the summer, too.
This entire peach shortcake recipe takes. wait for it. LESS THAN THIRTY MINUTES TO MAKE! There's no reason to not whip this up as a last minute dinner party dessert or weeknight dessert with the family.
Overly sweet drinks with silly names—that’s pretty much the reputation peach schnapps has garnered since it was first used during the dark ages of the cocktail. (In the 1988 flair bartending film “Cocktail,” Tom Cruise’s character pays a now-cringeworthy poetic homage: “The Sex on the Beach, the schnapps made of peach.”) If your tastes have evolved beyond the treacly flavor of a Fuzzy Navel but you still have the remnants of a bottle, pry open the cap glued shut from sugar and try the liqueur in modern bartending.
A big misconception is that peach schnapps needs to always be used in sweet sips or to introduce newbies to the cocktail category. That doesn’t have to be so, as Jason Shullo, the beverage director for Golden Entertainment, which operates casinos and resorts in Nevada and Maryland, explains. “You can overcome this stigma by using small amounts of it in craft cocktails to balance smoky flavors and enhance the peach taste,” he says. “Peach goes well with orange, ginger and vanilla to complement these flavors and bring out the fruitiness.”
According to Shullo, peach schnapps works well in bourbon-based drinks like Smashes, Cobblers or Julep. In his nuanced version of an Old Fashioned, the bourbon accentuates the liqueur’s peach notes and bitters temper its sweetness. Shullo uses Woodford Reserve in his recipe, a high quality, well-regarded small-batch bourbon from Kentucky. With two and a half ounces in the drink, it creates a bold, assertive Old Fashioned, with the peach schnapps acting as an enhancement more than a center stage player. Given its sweetness, the schnapps also stands in for the usual simple syrup.
To further enhance the fruit, this Old Fashioned gets the Wisconsin treatment: muddled orange and cherry in the glass, like all Old Fashioneds did in the 1980s and ’90s. But it’s important to use a top-tier cherry like a Luxardo maraschino cherry rather than one of those electric red artificial cherries that top a Shirley Temple. There’s no point in using almost three ounces of high-end bourbon only to grind up a bunch of corn syrup and red food dye into it.