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lemon cashew bourbon pie

Spirited Recipes

March 12, 2019 by Her Mind Magazine

Alcohol can add nuance to the same old same old

By Jennifer Cohen-Katz

Cooking is an art and adding a splash of flavor with wine, beer or spirits is like adding a splash of color to the canvas. It’s also an often used culinary secret to step up your cooking style with only a little effort. Alcohol enhances both the flavor and aroma of your dishes. A few tablespoons added to a marinade or sauce, or even swirled right into a batter will take your dish to the next level.

What quality should you look for in a cooking spirit? Any selection you would want to drink (unlike the stuff you use for that spiked watermelon recipe). And never use the cooking wines from the grocery store. They contain salt and aren’t anywhere near the quality we are talking about here.

Are you worried your family might get tipsy after enjoying that steak you marinated in red wine? How much alcohol remains in a dish depends on the cooking method and cooking time. Alcohol simmered or baked as part of dish for 15 minutes will retain 40 percent of its alcohol content. After one hour of cooking, 25 percent will remain. This is good to know.

Tap into your sense of adventure in the kitchen and swap a few tablespoons of the water in a recipe for a fancy craft beer. Change the personality of a bland fish fillet with a pan sauce spiked with sauvignon blanc. Dinner guests will be stunned after tasting your classic desserts now kicked up a notch with the addition of a little bourbon.


Fresh Dill Bread

View Recipe


Flounder with Lemon Wine Pan Sauce

View Recipe


Lemon Cashew Bourbon Pie

View Recipe


Jennifer Cohen-Katz RD LDN, registered dietitian nutritionist and owner of Fresh Balance Nutrition, helps clients identify their personal nutrition style to become their healthiest self. In addition to nutrition for hormonal balance, she offers cooking sessions and VIP personal nutrition services. Find out more at FreshBalanceNutrition.com.

Filed Under: Nourish Tagged With: beer bread, cooking with wine, flounder with lemon wine pan sauce, healthy food, Jennifer Cohen-Katz, lemon cashew bourbon pie, Maryland spirits

Lemon Cashew Bourbon Pie

March 1, 2019 by Her Mind Magazine

16 servings

Ingredients

FOR CRUST:
  • 1 ⅔ cups pecans and almonds
  • 1 cup medjool dates, about 15
  • ¾ cup shredded or flaked coconut
  • 3 tablespoons coconut oil
FOR PIE FILLING:
  • 1 cup raw cashews, soaked two hours or overnight, drained
  • ½ cup water
  • 3 tablespoons lemon juice
  • zest of 1 lemon
  • pinch of salt
  • 3 tablespoons honey
  • 2 tablespoons bourbon (I used Sagamore Spirit Rye.)
  • 10 whole strawberries, sliced for topping

Method

  1. For crust: Add all of the ingredients into a food processor and pulse into small bits that stick together when pinched.
  2. Grease an 8 inch by 8 inch pan with coconut oil and press crust evenly into the pan. Refrigerate for 30 minutes.
  3. For filling: In a blender combine cashews, water, lemon juice, lemon zest, salt, honey and bourbon. Blend until smooth.
  4. Pour the filling over the crust and freeze for 1-2 hours.
  5. Arrange sliced strawberries on top of pie.

Back to Spirited Recipes article

Filed Under: Nourish Tagged With: healthy food, Jennifer Cohen-Katz, lemon cashew bourbon pie, Maryland spirits

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Her Mind magazine reports on the accomplishments, the celebrations and the challenges that Howard County women are involved with every day. We offer readers insightful and inspiring stories about Howard County women in business, philanthropy, community service and the arts. Written and designed by women for women this unique blend of honesty, inspiration and information motivates the reader to be the best she can be. Learn from other women dealing with challenges similar to your own, become motivated to try new things, and become more aware of the powerful women in your community.

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