Competitive Bourbon Cooking
Only in Kentucky have I encountered competitive bourbon cooking. Specifically, who has the highest possible proof of bourbon whipped cream? Who's tasted the best? Which bourbon did you use? And did anyone remember to bring a regular whipped cream for the kids?
Getting knocked off your chair at Grandma's house by the alcohol content of whipped cream, is one thing, but the real prize of the night is the bourbon pecan pie. There are two ways to make bourbon pecan pie. You either follow the bourbon measurements exactly, or you don't.
The uncertainty of how much to add invites a bit of a ritual.
In the group that doesn't just add a shot of bourbon (the standard), the uncertainty of how much to add invites a bit of a ritual. Family huddled over a sugary goo that will become the center of the pie asking each other, "How much bourbon should we add?" Usually, there is an initial round of bourbon addition and then everyone examines the consistency of the goo. Someone in the back calls for more bourbon, the cook feels obligated and obliges (despite misgivings), and that is how the best pecan pie in the world is made.
There is a lot of complexity in this pie. Pecan's, bourbon, and the crust all insure that no two pies are exactly the same. Executing the bourbon pecan pie is fairly forgiving. The pie doesn't burn as easily as the crust. Small variations in say...the amount of bourbon...don't ruin this pie. Neither does the bourbon whipped cream.
Recipe is above in the pictures. Add chocolate chips and bourbon...but how much!
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