Today we are launching our first book from Mystery and Horror, LLC. Since our authors are scattered through several countries we couldn't get together for a launch, so we're doing the party in the virtual world. For the next ten days we are going to PARTY.
Now, in the virtual world, all party food is calorie free. So for those of you who want a little more bang, I'm going to post a few recipes that I only bring out on special occasions.
Being from Kentucky, bourbon is a part of our heritage. This particular recipe has been handed down from my great-grandmother and is a perfect refreshment for a hot summer day. Of course, it is a ladies' recipe and for the gents you might want to leave a bottle of your favorite bourbon around so they can add a little extra kick.
1 Quart Cherries, pitted
3 T. Rose’s Lime
1 Quart iced tea
3 T. brown sugar
1 Pint bourbon
1 1/2 Quarts ginger ale
Thin slices of lime (optional)
Soak the cherries overnight in bourbon. (If you don't have cherries, you can substitute 1/2 cup of sour cherry juice for the fruit.) Steep your favorite tea in hot water. Sweeten the tea with the brown sugar, chill for an hour, and then drain the bourbon from the cherries into a punch bowl. Add the Rose's lime juice and mix. Add ginger ale and stir. Add ice and garnish with lime slices just before serving.
Now if you used cherries instead of taking a shortcut with cherry juice, you have a quart of bourbon drenched cherries. You could always eat them, but my great-grandmother's solution was to turn those cherries into a warm rich cherry-chocolate brownie pie. If you'd care to try a slice, here is the recipe:
Cherry-Chocolate Brownie Pie
1 cup melted butter
2 cups sugar
2 teaspoons vanilla
1 cup all purpose flour
1/2 teaspoon salt
2/3 cup baking cocoa
1 quart pitted bourbon soaked cherries
1 package chocolate chips
Mix butter, sugar, and eggs until smooth. Add vanilla, salt, flour, and cocoa and stir until well blended. Stir in the chocolate chips and cherries and mix until the cherries are coated in brownie batter.
Preheat the oven to 350 degrees. Divide the brownie batter into two buttered 9 inch pie tins and bake 25-30 minutes or until almost set. Do not overbake. Serve warm from the oven with a drizzle of chocolate syrup.