Chef Len working with Wicked Harvest Bourbon glaze


2 oz. butter
3 Tbs. light brown sugar
¼ Cup Wicked Harvest Bourbon
3 Tbs. quality Maple Syrup

Place all ingredients in a sauce pan and cook over medium fire to start and reduce heat after ingredients are dissolved. Let simmer approximately five minutes until consistency is that of melted caramels. Do not overcook and do not use to high of heat. Syrup can be used for a variety of applications: pancakes, French toast, glaze for chicken, pork, custards, ice cream etc. A variety of chopped nuts, raisins, fruits, citrus can also be added to the base glaze. Because the bourbon has a slight Pistachio flavor, chopped Pistachio nuts are a natural add on to this glaze. Have fun with it. I am sure you will come up with some creative uses.

Thank you to and Chef Leonard Gentieu for an amazing evening and delicious recipes!

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