Time for some jiggly fun with a bit of whiskey and Chambord for this week’s boozy bite.
For any of you regular readers, this won’t be a shocker-but hey, I’m moving this series over to Endless Simmer. As usual I will post the teaser here with the recipe to be featured over there.
Hit the jump for the recipe to this week’s boozy bite feature.
Turning a classic truffle into a modern sophisticate with a little salted caramel and whiskey.
Here’s the secret: Cook the salted caramel right to up to the point the mixture is about to burn. The caramel will impart a deep flavor that moves beyond the one dimensional sweetness when cooked only to a light or medium amber. Throw whiskey in the mix and you have yourself a classic truffle that is updated with a little sweet and salty along with some whiskey. Continue reading Salted Caramel and Whiskey Truffle
