"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Bourbon Sauce, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/4 cups heavy (whipping) cream 3 tablespoons bourbon, brandy or rum 1 cup milk 1 teaspoon vanilla 1(4-serving size) package instant vanilla pudding mix
Combine cream and milk in large mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping. Add vanilla and whip until mixture is well blended to sauce consistency (should not be as firm as pudding, but shouldn't be runny). Sauce should be made 1 hour before use; it will thicken as it sits.
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