Today marks 1 YEAR of my Tiny Kitchen Blog! This makes me happy.
So I’ve got a good one for your tastebuds, yes I do.
You know, I don’t really have much practice cooking with liquors. I like to cook with wine, but half the time I don’t know what I’m actually doing. I know all I need to know –> it tastes good.
With bourbon, there’s all sorts of goodness to be had in the kitchen. At this I am an amateur, but that has never stopped me before. My blog is full of endless non-expert cooking advice for you to peruse at will:)
My AWESOME sister and brother-in-law gave me the most thoughtful gift for Christmas. She used an old wooden box, and stained it all fancy. Inside, I found fresh dried figs, a bottle of Jack Daniels whiskey, and delicious chocolate bark, all inclusive with a recipe card for a “Bourbon Soaked Chocolate Dipped Figs.” SAY NO MORE.
That girl. Her and her hubby know me so well. A handful of things I love, all in one package. While the chocolate dipped figs were out of this world, to avoid having too much heavenly dessert around the house, I put them to another use as well. Take a look!
Yesterday, I soaked the figs in whiskey (overnight), halved them, and served them with fresh sheep feta chunks, and wine. It was a flavor roller coastaaa.
- 1 dozen dried figs
- 1/2 cup whiskey
Bring bourbon to a simmer, on medium heat. Add figs, turn off heat, and let them steep. I let mine steep for 1 hour. .
(fyi mine is pink because I soaked them overnight for 8 hours first, and THEN I stove topped it)
If you did 1 hour without the overnight, that would be just fine, but the flavor and plumpness of the figs would be less.
from my Tiny Kitchen,