Suzi's Blog

Bourbon Orange Pound Cake with Bourbon Glaze and Orange-Apricot Sauce

Pound cakes have been baked in our ovens for centuries. There is that old story about “a pound of flour, pound of butter, pound of eggs, pound of sugar.” Along the way, modifications occurred and an English standard was to include some brandy in the cake. Here, this recipe coming from Kentucky, bourbon abounds: in…

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Vanilla Julep from Infused by Susan Elia MacNeal

Ah, the photo grabs you, doesn’t it? The photos in Infused were taken by Leigh Beisch and reflect great skill. The hardest things to photograph, besides kids, are liquids: cocktails and soups. The photos in Infused will entice you. And then there are the recipes. We always speak about mint juleps because the two words…

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Perfect Easter Side Dish: Bourbon-Ginger Glazed Carrots from Edward Lee

It is Easter Sunday, a day devoted to the colors yellow and purple and orange. Oh, those are just the colors of heirloom carrots! If you are still hunting for an excellent side dish for your holiday meal, then this dish is just what you need. We made this for my birthday and we made…

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Amaretto Sour [with Bourbon!] from The Essential Bar Book by Jennifer Fiedler

Suzen surprises me, still. It’s a mere 29 ½ years, and she keeps expanding her consumption pattern, both solid and liquid. She was always fond of sensitive white wines. I don’t think her taste buds are declining, but she has developed this curious love for bourbon. Good bourbon. Really good bourbon. “Taste it?” she was…

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