Stephanie Godke shows a preview of holiday creations that she will be making at a cooking class on Wednesday, December 7th at 9:15am at the Windmill Cultural Center in Fulton, IL.
Cody Road Bourbon Bacon Candy
Spirit: Cody Road Bourbon
1 LB thick cut bacon
½ cup brown sugar
¼ cup Cody Road Bourbon
Lay out the bacon on a baking sheet covered with parchment paper.
Bake the bacon until browned but not stiff.
Remove the bacon to a clean parchment lined pan.
In a small pan heat the brown sugar until it melts.
Add the Cody Road Bourbon stir until smooth.
Brush the bourbon mixture over the bacon and return it to the oven.
Bake until dark brown and slightly sticky.
Turning the bacon and coating the back about half way through the process makes it beautiful and sweeter.
This can be made ahead and kept in a sealed container in the fridge.
This is great broken up on a salad or in a bowl of salted nuts.
IOWISH Cream Fudge
2 12 oz bags white chocolate chips
14 oz can sweetened condensed milk
1/2 cup unsalted butter, 1 stick
1 vanilla bean, split open (optional)
1 cup powdered sugar
1/3 cup IOWISH cream liqueur
Line an 8″ square dish with parchment paper then set aside.
Add white chocolate chips, sweetened condensed milk and butter to a microwave safe mixing bowl. Heat in 30-second intervals, stirring between each time until chocolate chips and butter are about 90% melted.
Remove from microwave. Scrape the insides of the vanilla bean into the bowl then continue to stir until chocolate chips are completely melted and all ingredients have blended evenly. Add IOWISH cream and powdered sugar then stir until smooth.
Pour fudge into prepared pan then refrigerate for about 2 hours or until firmly set.
Cody Road Bourbon Cherries
1 pound cherries (dark sweet or tart red your choice )
Enough Cody Road Bourbon to cover the Cherries
Marinate the Cherries in the Bourbon and package in pretty jars.
1 bottle of River Baron Artisan Spirit
4-5 Vanilla beans
Time and patience
Split the beans length wise and slip them into the Spirit. Now put it in a cool dark place and wait for some great Vanilla! Maybe in 4-6 months it’s perfect…but in a year it’s fabulous.