Bourbon Praline Sauce Recipes

Steps:

• Grease 2 baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in sugars, then the cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes. , Remove from the heat; stir in the pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container.

Steps:

• place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently.
• Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce.
• Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly.
• Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Wrap the outside of the pan with foil.
• Make the praline layer: Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside.
• Make the cake: Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Whisk the buttermilk and bourbon in another bowl.
• Beat the butter and granulated sugar with a mixer on medium-high speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the pecans.
• Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack, 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper. Serve with ice cream.

Steps:

• CRUST.
• Preheat oven to 350°F with rack in middle position. (If using a pressure cooker, make sure the pan can fit inside your pressure cooker without touching the sides or top.) Cut a parchment circle to fit in bottom of springform pan.
• In a medium bowl, combine cookie crumbs, sugar and melted butter. Blend together with a fork until it is combined. Press crumbs onto the bottom and about half way up the sides of the pan. (Don't worry if the side edges aren't the same height all around, the point is to create a sturdy barrier so the batter won't leak out of the pan.).
• Place crumbed pan into the preheated oven and bake until set and golden brown around the edges, approximately 10 minutes. Set aside to cool.
• When crust has cooled, place the pan in the middle of a large piece of heavy-duty aluminum foil. Pull foil up the sides and press around the outside of the pan to make a waterproof shield for the pan. If planning to bake in the oven, place the springform pan in a large high-rimmed roasting pan and set aside. (It is important to leave some clearance between the springform pan and the roasting pan or between the pressure cooker interior wall and the springform pan.).
• FILLING.
• Use either a stand mixer or a medium-size bowl with a hand mixer. Place softened cream cheese and granulated sugar in the bowl and mix until well blended and smooth.
• Add eggs one at a time, blending well after each addition.
• Add the vanilla extract, and slowly add the eggnog while beating at low speed. Increase the speed to medium and beat until the mixture is smooth and slightly thickened, approximately 2-3 minutes.
• Pour filling into the cooled crust.
• IF BAKING IN OVEN.
• Make sure oven has preheated to 350°F Boil a pot of water. The filled springform pan should have an aluminum foil bottom cover and be sitting inside a large high-rimmed roasting pan. Pour enough boiling water into the outer roasting pan to come halfway up the sides of the springform pan.
• Bake for about 40-50 minutes. You want to remove the cheesecake when the cake is slightly "jiggly" in the center.
• Remove from the oven. Leave the cheesecake in the water bath and let set until they are both cooled to room temperature.
• Continue with Step 24.
• IF STEAMING IN PRESSURE COOKER.
• Pour 2 cups water into bottom of 6-quart or larger pressure cooker. Set trivet on top.
• Make 2 4-ply aluminum straps about 1-1/2 inches wide and 28-inches long (you might need to piece together 2 shorter strips by folding it over twice like closing a paper lunch bag). Lay 1 strip across the width of the pressure cooker, then lay the other strip at a 90° angle (as if wrapping a gift).
• Place filled crust (with aluminum foil bottom wrapping) on top. Secure the ends of each aluminum foil strap. (These straps will make it much easier to remove the pan from the pressure cooker after steaming.)
• Secure the pressure cooker lid. Over high heat, bring to high pressure. Reduce heat as low as possible that will just maintain high pressure. From moment high pressure is reached, cook for exactly 15 minutes.
• Remove from heat and allow the pressure to fall naturally. Remove the lid, tilting to direct steam away from you.
• Allow cheesecake to rest 10 minutes while still in the pressure cooker.
• Use aluminum foil straps to carefully pull springform pan from pressure cooker. Place springform pan on wire rack and allow to cool completely. If there is a small pool of condensed water in the middle of the cheesecake, blot with paper towel.
• CHILL.
• Cover the springform pan and place it in the refrigerator for at least 4 hours, but preferably overnight.
• To serve, run a knife around the edge of the pan to loosen edges. Remove outer band, loosen the cheesecake from the base (I leave parchment paper stuck to cheesecake) and transfer to a serving plate.
• Serve cheesecake with praline sauce.
• HONEY BOURBON PRALINE SAUCE.
• In 400°F oven, dry toast coarsely chopped pecans until golden brown (about 2 minutes). Remove from heat and set aside.
• In a shallow pan over medium-high heat, melt butter.
• Add brown sugar to butter, stirring constantly until it, too, is melted and well blended with the butter.
• Stir in the honey, cream, bourbon (or rum or brandy) and toasted pecan pieces. Mix well.
• Cool sauce to room temperature. Pour over chilled cheesecake.

Steps:

• Line 2 baking pans with parchment paper; set aside. In a 4-quart saucepan, combine buttermilk, baking soda, and sugar. Over medium-high heat, bring to a rolling boil, stirring constantly. To prevent crystals from forming, brush sides of pan with cold water.
• Cook, stirring constantly, until a candy thermometer registers 240 degrees (soft-ball stage), about 15 minutes. Remove from heat. Add butter and bourbon; stir with a wooden spoon until butter has melted. Stir in pecans; beat with wooden spoon for 30 seconds. Immediately spoon 1 tablespoon of pecan mixture onto prepared baking pan, forming a 2-inch patty. Repeat with remaining mixture. If mixture begins to harden, return to heat for 1 minute, scraping down sides and stirring. Let patties stand until set, about 1 hour. Refrigerate in an airtight container for up to 2 weeks.

Steps:

• Heat broiler. Generously butter 8 (1/2-cup) ovenproof ramekins or custard cups. Place ramekins in large shallow pan; ramekins should not touch each other.
• Place bread in 15x10x1-inch pan. Broil 4 to 6 inches from heat 2 to 3 minutes or until golden brown, turning once. Watch carefully to prevent burning.
• Heat oven to 425°F Lightly butter 8-inch square baking pan. Set 1 banana aside for garnish. Peel remaining 4 bananas; place in pan. Bake at 425°F for 10 to 12 minutes or until soft and slightly browned.
• Reduce oven temperature to 350°F Place 2 baked bananas in medium bowl; mash with fork. Let remaining 2 baked bananas cool slightly; cut into 1/4-inch slices. (Bananas are very soft but can be sliced.) Place 3 or 4 slices in bottom of each ramekin.
• In large bowl, whisk together all remaining bread mixture ingredients except reserved banana. Whisk in mashed bananas. Stir in toasted bread. Let stand 4 to 5 minutes or until liquid is absorbed, stirring occasionally.
• In separate large bowl, whisk eggs until mixed. Add all remaining custard ingredients except 2 teaspoons sugar; whisk until blended. Spoon scant 1/3 cup soaked bread mixture into each ramekin, filling nearly to top; do not pack. Pour custard over bread mixture in each ramekin. Sprinkle with 2 teaspoons sugar.
• Place ramekins in large shallow pan; fill pan with hot water to about 1/3 way up sides of ramekins. Bake at 350°F for 45 minutes or until tops are puffed and knife inserted in center comes out clean. Remove puddings from water bath; place on wire rack to cool slightly.
• Meanwhile, to prepare sauce, place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently. Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce. Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly. Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).
• Diagonally slice reserved banana. Serve puddings warm in ramekins, topped by warm sauce and garnished with banana. Or to unmold, run knife around sides of each ramekin; top each with dessert plate and invert with sharp downward motion. Turn puddings right side up onto plate. Refrigerate leftovers.