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Autumn Recipes

Cooking & Baking with Wine & Spirits!

October 04 , 2019

Cook and bake with your favorite wine and spirits this season.

Features:

  • Penne alla Vodka
  • Chicken & Garlic with Fresh Herbs
  • Chicken with Tarragon and White Wine
  • Flat Iron Steak with Red Wine Sauce
  • Cedar Plank Rum Salmon
  • Brown Sugar-Glazed Sweet Potatoes
  • Bourbon Chocolate Pecan Pie
  • Brownie Bourbon Bites
  • Pumpkin Gingersnap Parfaits
  • Glazed Rum Pound Cakes
  • Gentleman’s Whiskey Bacon Jam

Penne alla Vodka

From: TasteofHome.com

Total Time: Prep/Total Time: 30 min.

Yields: 6 servings

Ingredients

  • 1 package (16 ounces) penne pasta
  • 3 tablespoons butter
  • 2 garlic cloves, minced
  • 4 ounces thinly sliced prosciutto, cut into strips
  • 1 can (28 ounces) whole plum tomatoes, drained and chopped
  • 1/4 cup 1941 Vodka
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup heavy whipping cream
  • 1/2 cup shredded Parmesan cheese

Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, in a large skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Add prosciutto; cook 2 minutes longer. Stir in tomatoes, vodka, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream; cook 2-3 minutes longer, stirring occasionally.
  3. Drain pasta. Add pasta and cheese to sauce; toss to combine.

Chicken & Garlic with Fresh Herbs

From: TasteofHome.com

TOTAL TIME: Prep/Total Time: 30 min.

YIELD: 6 servings.

Ingredients

  • 6 boneless skinless chicken thighs (about 1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 10 garlic cloves, peeled and halved
  • 2 tablespoons brandy or chicken stock
  • 1 cup chicken stock
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
  • 1 tablespoon minced fresh chives

Directions

  1. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan.
  2. Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes.
  3. Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.

Chicken with Tarragon and White Wine

Total: 1 hr 15 min Prep: 15 min Cook: 1 hr

Yield: 4 servings

Ingredients

Chicken:

  • 1/4 cup vegetable oil
  • 1 (4 1/2-pound) chicken, cut into 8 pieces
  • Kosher salt and freshly ground black pepper
  • Flour for dusting

Sauce:

  • 1 1/2 cups (about 10 ounces) cipollini or pearl onions, trimmed and peeled
  • 4 cloves garlic, halved
  • Kosher salt and freshly ground black pepper
  • 1 cup Carl Sittmann Riesling
  • 3 cups low-sodium chicken broth, plus 1/3 cup
  • 1/2 cup chopped fresh tarragon leaves, plus 2 tablespoons
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter

Directions

  1. For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.
  2. For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
  3. To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.

Flat Iron Steak with Red Wine Sauce

From: FoodNetwork.com

Total: 35 min Prep: 15 min Cook: 20 min

Yield: 6 servings

Ingredients

  • 2 (1-pound) flat iron steaks or tri-tip steaks
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, plus extra for garnish
  • 6 tablespoons cold unsalted butter
  • 1 onion, thinly sliced
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1/4 cup tomato paste
  • 2 1/2 cups Casa Catelli Montepulciano D’Abruzzo

Directions

  1. Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
  2. Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
  3. Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

Cedar Plank Rum Salmon

From: FoodNetwork.com

Total: 1 hr 10 min Prep: 10 min Inactive: 30 min Cook: 30 min

Yield: 4 to 6 servings

Ingredients

  • 1/2 cup The Black Dog 7 Year Old Rum
  • 3 cups water
  • 1 or 2 cedar planks
  • 2 tablespoons dark brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 2 teaspoons kosher or sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 lemon, juiced
  • 2 to 3 pound salmon fillet, cut in 1/2 to fit on plank(s), if needed

Directions

  • Mix the rum and water in a large container and submerge the planks in the water for 30 to 45 minutes, allowing the planks to become soaked.
  • Meanwhile, in a medium-size bowl, mix together the sugar, ginger, coriander, salt, cinnamon, and lemon juice to create a paste. Spread spice mixture evenly on top of the flesh side of salmon (not skin side). Refrigerate for 30 minutes and up to 1 hour.
  • Preheat the grill over medium-high.
  • Remove the fillet from the refrigerator and arrange on the planks, unseasoned side down. Put the planks on the grill and cook until the flesh is firm to the touch, allowing the plank to smolder, not burn, about for 30 to 40 minutes. Once the salmon is cooked, remove planks from the grill, with hot pads, to a serving platter and allow it to rest for 10 minutes before serving.

Cook’s Note

  • The salmon can also be prepared with the same spice rub and baked for 30 minutes in a preheated 350 degree F oven without a plank.

Brown Sugar-Glazed Sweet Potatoes

From: TasteofHome.com

TOTAL TIME: Prep: 25 min. Bake: 25 min.

YIELD: 6 servings.

Ingredients

  • 2-1/4 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch pieces
  • 2 tablespoons butter
  • 2/3 cup packed brown sugar
  • 1/4 cup unsweetened apple juice
  • 1/2 cup finely chopped peeled apple
  • 1/4 cup raisins
  • 1/4 cup brandy, optional

Directions

  1. Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain.
  2. Meanwhile, in a small saucepan, combine butter, brown sugar, apple juice, apple and raisins; bring to a boil, stirring frequently. Remove from heat. If desired, stir in brandy.
  3. Transfer sweet potatoes to a greased 8-in. square baking dish; top with apple mixture. Bake, uncovered, 25-30 minutes or until bubbly and sweet potatoes are tender, basting occasionally with sauce.

Bourbon Chocolate Pecan Pie

From: TasteofHome.com

TOTAL TIME: Prep: 25 min. + chilling Bake: 55 min. + cooling

YIELD: 8 servings

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 3 to 5 tablespoons ice water

FILLING:

  • 3 large eggs
  • 1 cup packed dark brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup dark corn syrup
  • 1/4 cup Quarter Horse Bourbon
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1-1/2 cups pecan halves, divided
  • 3/4 cup 60% cacao bittersweet chocolate baking chips, divided

Directions

  1. Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Flatten into a disk. Wrap in plastic; refrigerate until easy to handle, about 1 hour.
  2. Preheat oven to 325°. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
  3. Beat first seven filling ingredients until blended. Stir in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips. Bake until crust is golden brown and filling is puffed, 50-60 minutes. Cool completely on a wire rack.

Brownie Bourbon Bites

From: TasteofHome.com

TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min. + cooling

YIELD: about 2 dozen.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup Coopers Mark Bourbon
  • 1 cup all-purpose flour
  • 3 tablespoons baking cocoa
  • 1/2 cup miniature semisweet chocolate chips
  • 1 cup coarsely chopped pecans

Directions

  1. In a small bowl, cream butter and brown sugar until light and fluffy. Beat in bourbon. Combine flour and cocoa; gradually add to creamed mixture, beating until smooth. Stir in chocolate chips. Cover and refrigerate for 1-2 hours.
  2. Shape into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies are set, 8-10 minutes. Cool for 5 minutes before carefully removing from pans to wire racks to cool completely. Store in an airtight container.

Pumpkin Gingersnap Parfaits

From: TasteofHome.com

TOTAL TIME: Prep: 20 min. + chilling YIELD: 6 servings.

Ingredients

  • 1-1/3 cups canned pumpkin
  • 1 package (8 ounces) Mascarpone cheese
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/3 cup Lozano Amaretto, optional
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup crumbled gingersnap cookies (about 20 cookies)

Directions

  1. In a large bowl, combine the first seven ingredients; stir in rum if desired. Refrigerate, covered, for at least 2 hours.
  2. In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form.
  3. Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers.

Glazed Rum Pound Cakes

From: TasteofHome.com

TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling

YIELD: 2 loaves (16 slices each).

Ingredients

  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 5 large eggs
  • 1/3 cup Porteno 8 Year Old Rum
  • 2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk

GLAZE:

  • 1/2 cup sugar
  • 1/4 cup butter, cubed
  • 2 teaspoons water
  • 2 teaspoons spiced rum
  • 1/2 cup chopped pecans, toasted

Directions

  1. Preheat oven to 350°. Grease and flour two 9×5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition.
  2. Spoon batter into prepared pans. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
  3. Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.

Gentleman’s Whiskey Bacon Jam

From: TasteofHome.com

TOTAL TIME: Prep: 15 min. Cook: 30 min.

YIELD: 3 cups.

Ingredients

  • 1-1/2 pounds thick-sliced bacon strips, finely chopped
  • 8 shallots, finely chopped
  • 1 large sweet onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 cup Jeffers Creek Bourbon
  • 1/2 cup maple syrup
  • 1/4 cup balsamic vinegar
  • 1/2 cup packed brown sugar
  • Assorted crackers

Directions

  1. In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels. Discard all but 2 tablespoons drippings. Add shallots and onion to the drippings; cook over medium heat until caramelized, stirring occasionally.
  2. Stir in garlic; cook 30 seconds. Add seasonings. Remove from heat; stir in whiskey and maple syrup. Increase heat to high; bring to a boil and cook 3 minutes, stirring constantly. Add vinegar and brown sugar; cook another 3 minutes, continuing to stir constantly.
  3. Add crumbled bacon; reduce heat to low, and cook 12 minutes, stirring every few minutes. Allow jam to cool slightly. Pulse half of the jam in a food processor until smooth; stir puree into remaining jam. Serve with assorted crackers.

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