Sometimes, a boy just wants his Mama's homemade cakes. Here is a recipe from Scott's mom, for a cake featuring Roundstone Rye and Langdon Wood Maple Syrup.
1 cup butter - softened
3 cups sugar
2 cups mashed banana's
4 eggs, beaten
3¾ cups all purpose flour
2 tsps. baking soda
1 cup buttermilk
1 tsp vanilla extract
2 Tbsp. Roundstone Rye
1 cup chopped pecans
Langdon Wood Maple Syrup
Cream cheese frosting
Cream butter; gradually add sugar, beating well at medium speed of mixer. Add banana; mix until smooth. Stir in eggs.
Combine flour & soda. Add to banana mixture alternately with buttermilk, beginning & ending with flour. Mix after each addition. Stir in vanilla, rye whiskey, & pecans.
At this point you have several choices - you can make 3 -9" layers or a sheet cake & a dozen cupcakes. Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, cool, poke holes all over the top of the cake and/or cupcakes & brush liberally with Langdon Woods Cask Aged Maple Syrup. Allow to penetrate cake & if using layers remove to wire rack to cool thoroughly before frosting.
Once cooled, I frosted with cream cheese Frosting. I drizzled Langdon Woods Cask Aged Maple Syrup & garnished with pecan halves.
Courtesy Sandi Harris, and used with permission.
From the Governor's Virginia Executive Mansion: A simple twist on one of our signature desserts, ganache made with Catoctin Creek Roundstone Rye Whisky
1 pound dark chocolate
2 cups heavy crème
3 ounces pure maple syrup
2 ounces (or more, depending on your taste) Catoctin Creek Roundstone Rye
Melt the chocolate in a double boiler. When melted, slowly add the heavy cream stirring constantly. Keep stirring until smooth. Add the maple syrup and stir. Add the whisky and continue to mix until smooth.
There are many uses for ganache. If you want a firmer ganache, add more chocolate. For softer ganache, add more cream. This can be used as a glaze, truffle filling, whipped for a filling or mousse, and many other uses.
Garnish with fresh mint, a small dollop of yogurt or whipped cream, and fresh berries.
Courtesy Virginia Executive Mansion, www.executivemansion.virginia.gov. Recipe used with permission.
The Watershed Gin has an unmistakeable influence--an herbal quality that makes the soup fresh and lively.
3 large, skinned, blanched tomatoes (beefsteak tomatoes from the garden)
24 oven roasted cherry tomatoes (also from the garden)
¼ cup onion
¼ cup fennel
1½ oz Catoctin Creek Organic Watershed Gin
I roasted the cherry tomatoes, blanched the large tomatoes, carmelized the onions, fennel and thyme and then pureed them together. Seasoned the puree with thyme, salt, pepper, and italian parsley. Added the gin and let it simmer together. I strained all the solids and the remaining soup was a thin, yet very flavorful soup.
Courtesy Stephanie Wolf.
Scott's Mexican Chorizo
3 lbs pork butt
0.5 - 0.75 lbs pork fat, still frozen
2 Tbsp salt
1 Tbsp fresh ground black peppercorns
1.5 Tbsp cayenne
1.5 tsp crushed red pepper
1 Tbsp fresh minced garlic
2 Tbsp Ancho chili powder
1 Tbsp Mexican oregano
1/8 c rice vinegar
1 Tbsp sugar
1/2 tsp fennel, cracked
1 Tbsp lemon juice
1/4 c Catoctin Creek Virginia Brandy
1/2 tsp curing salt (Prague Powder #2)
medium hog casings
Cut the meat and the fat into 1" cubes. Grind the meat and the fat together. Mix all the rest of the ingredients with the meat and the fat. Grind everything again and mix well. Stuff the meat mixture into the hog casings and tie off into 5-6" links. Let cure uncovered for at least 24 hours in the fridge or a cooler. Optionally, dry them for 5-6 weeks. Otherwise, freeze and cook before serving.
For a kosher variety, use kosher beef, beef fat (or eliminate the fat for a leaner sausage), and stuff in kosher collagen casings.
Adapted from Bon Appétit
2 c. coarsely grated bittersweet (not unsweetened) or semisweet chocolate (about 6 oz.)
1 c. hazelnuts, toasted, husked, coarsely chopped (4½ oz.)
1/3 c. (packed) golden brown sugar
1 c. old-fashioned rolled oats (3 oz.; do not use instant)
1¾ c. chilled heavy whipping cream
1/3 c. crème fraîche or sour cream
3 Tbsp. sugar
1/3 c. Catoctin Creek Mosby's Spirit
Preheat oven to 350 degrees. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill. Or stick in the freezer to rush the process.)
Using electric mixer, beat whipping cream, crème fraîche, and sugar in large bowl until cream mixture holds peaks. Fold in liquor.
In each of six 10- to 12-ounce goblets, layer ¾ c. cream mixture and ¾ c. oat mixture; repeat layering.
Top each parfait with ¾ c. cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight.
Instead of goblets, Becky serves the whole dessert in a trifle dish, then she layers raspberries and mint sprigs on top for a final flourish.