Maple-Bourbon Glazed Salmon

first day of fall feast...

It's official. The first day of fall is finally here. I'm so excited! If you know me at all (or have followed my blog) you know I'm seasonal with my recipes. This one is no exception and is quite the fall feast. I made this dish Sunday night to celebrate my second wedding anniversary (it's today actually) so it was only appropriate.

This is a very traditional recipe, and as I've said, at times it's best not to mess too much with perfection. I've made a simple reduction by combining maple syrup, bourbon, soy sauce, and orange juice and cooked it down. This is then served over top of oven broiled salmon on a bed of rice. Make this dish when you want to impress. Here's how...

Ingredients - Serves 4
1/3 C 100% Pure Maple Syrup
3 T Bourbon
2 T Soy Sauce (low sodium)
2 T Fresh Orange Juice
1 1/4 lbs. Salmon (skin on)
Kosher Salt
Black Pepper
Cooking Spray
For Serving: Cooked White Rice

Directions
Preheat the broiler. Move the oven rack up to two slots from the top.

Make the glaze: In a small sauce pan combine the maple syrup, bourbon, soy sauce, and orange juice. Cook, uncovered, over medium heat while preparing the salmon.

Prepare the salmon: Place the salmon on a lightly greased broiler pan (or a cooling rack placed on top of a baking sheet). Season with a bit of salt and pepper.

Cook the salmon: Place the salmon under the broiler and cook for 4 minutes. Remove and brush the glaze (still reducing) on top. Return to the broiler and continue to cook until the fish flakes easily, about 3 more minutes.

Finish the glaze: As the fish finishes cooking, bring the maple-bourbon mixture to a boil. Allow it to reduce to a syrup, about 5 minutes. Remove from the heat.

Plate the salmon: Put down a bed of rice. Top with the salmon and drizzle with the glaze. Serve with your favorite vegetables and a glass of wine. Welcome fall with this fabulous feast. Enjoy!

Bourbon Bananas Foster

this weather is bananas, B-A-N-A-N-A-S...

I never realized how many songs there are about bananas until working on these posts! Gwen Stefani graced us with "Hollaback Girl" in the early 2000's, which features her spelling bananas multiple times in the song and saying "this shit is bananas". Anyway, I have to say this freezing cold weather is some serious bananas. It is -4 here in Cincy today! I have lived here nearly my whole life and I can't remember a time it has consistently been this cold.

To warm up a bit I'm lighting up my stove with bananas foster. This dessert is traditionally made with dark rum, but because Kentucky is only 5 minutes away (and I love bourbon) I've used bourbon instead. The remainder of the recipe is pretty standard - I didn't want to mess with perfection too much. Make this fun, fiery dessert tonight. Here's how...

Ingredients - Serves 4

1 Stick Unsalted Butter

1 C Brown Sugar, packed

1/2 C Heavy Cream

2 Bananas, cut diagonally into 1/2 inch thick slices

1/2 C Chopped Walnuts

1/2 C Bourbon (suggest Maker's)

Optional: Vanilla Ice Cream

Directions

NOTE: This recipe moves very quickly, so please read all of the instructions prior to making it. Thanks!

Bring a large heavy-bottom skillet to medium-high heat. Add the butter to melt. Then add in the brown sugar and cook for 30 seconds. Next add in the heavy cream, bananas, and nuts. Stand back a bit, as the cream will spatter when it meets the heat. Cook for about 1 minute.

Carefully add the bourbon to the pan and if using a gas stove, slightly tilt the pan away from you, toward the flame. The pan will ignite. Gently set the pan back down and allow the alcohol to burn away. This will caramelize the bananas...yum! The flame will subside after about a minute. You can gently shake the pan to help it dissipate quicker. Once the flame subsides turn off and remove the pan from the heat.

NOTE: If you are using an electric top stove, like me, use a long-nosed lighter to ignite the bourbon. Be sure to remove your hand quickly after setting the alcohol on fire. It does flair up!

I served the Bourbon Bananas Foster up in a martini glass over two scoops of vanilla ice cream. But, you can absolutely serve this in bowls. This dessert can also be served over French toast, pancakes, or just by its self. Enjoy it as you like...cheers!

The Brooklyn Cocktail

1,2, yep, 3 strikes we wouldn't have been at the ball game

 I suppose I should tell you the whole reason we went to NYC for vacation. Steven and I are working our way around the US visiting all 32 of the baseball stadiums (we've now made it to 7). Traveling to NYC this year, we were able to check two more off our list.

First we visited the Met's stadium. It was, what felt like, in the middle of nowhere. We took the subway out to the park and enjoyed a beautiful day of baseball. It was about 70 degrees and there was a nice breeze. Steven and I felt so lucky to have had such a nice day. I guess we shouldn't have expected that to be the case for the Yankee's game as well...

We ended up visited the Yankee's stadium twice. We purchased tickets for the Tuesday night game (we were to leave Wednesday afternoon). Well, it decided to rain Tuesday and the game was postponed until Wednesday afternoon. We were bummed and worried we wouldn't be able to rearrange our flight the next day. So, when we got back to Manhattan, we decided to visit a local bar, The Rum House. The drinks and bartender were great! We cheered up a bit with a drink called The Brooklyn, a twist on the classic Manhattan. Oh, and everything worked out in the end. We were able to push our flight back to make the game. Next time you're feeling blue, try this cocktail, it might cheer you up...

Recipe - Serves 1
2oz. Rye Bourbon or Whiskey
1oz. Dry Vermouth
1/4oz. Maraschino Liqueur
1/4oz. Ramazzotti
Orange Twist
Ice

Directions
Fill a tall glass with ice. Add the bourbon, vermouth, maraschino, liqueur, and ramazzotti. Stir until well chilled. Strain into a chilled cocktail glass. Chase those blues away...