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Author Topic: Tweeking an old dessert recipe today  (Read 903 times)

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Kristin Meredith

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Tweeking an old dessert recipe today
« on: November 06, 2019, 09:46:57 AM »
Sig was with another puppy raiser for the duration of our cruise.  He is still with her because, two days before the cruise, I dislocated my left shoulder and am still a bit sore.  So I would like to give her and her husband a small treat as thanks.

I have decided to make the Bourbon Pecan Cheesecake, but change it just slightly.  Even though there are only about 4 ozs of spirits in the entire cake and topping, it has always seemed a bit harsh.  I have thought about substituting brandy, but we don't drink, so I never have any around.  On the cruise, one of the folks we played trivia with brought two airplane bottles of Courvoisier Cognac one day and asked if anyone wanted them. So I took them and am going to substitute the cognac for the bourbon.

I think Courvoiser Cognac is suppose to be pretty good, but I don't drink so don't know.  If folks have opinions, please weight in.
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yorkdude

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Re: Tweeking an old dessert recipe today
« Reply #1 on: November 06, 2019, 01:18:36 PM »
I have tried it on several occasions and it is good, I am not a liqueur drinker but others seemed to really like it.
While I know nothing about how it would be affected by baking it would be smoother than just Bourbon I would surely think.
I'm not much on Bourbon either though, my weakness is Scotch.
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hughver

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Re: Tweeking an old dessert recipe today
« Reply #2 on: November 06, 2019, 02:34:39 PM »
Bourbon and Cognac have completely different taste profiles. Cognac is made from a specific grape and Bourbon is made  primarily from corn. Both are normally consist of 40% or more alcohol. Cognac, like Bourbon, comes in different grades, from OK to excellent. If you think that Bourbon is harsh, you may also think that Cognac is harsh, they both require an acquired taste. If it were me, I'd stick with the proven recipe and use Bourbon.  :2cents:
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ZCZ

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Re: Tweeking an old dessert recipe today
« Reply #3 on: November 06, 2019, 04:53:25 PM »
Is that the same one from the 2010 American Royal?
YUMMMMMM

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Z
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Kristin Meredith

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Re: Tweeking an old dessert recipe today
« Reply #4 on: November 06, 2019, 05:11:50 PM »
Yes Al, just doesn't look quite that good as I have not made it in a long time and out of practice.
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hughver

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Re: Tweeking an old dessert recipe today
« Reply #5 on: November 06, 2019, 06:48:48 PM »
Kristin, Looks spectacular, care to share the recipe?
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urnmor

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Re: Tweeking an old dessert recipe today
« Reply #6 on: November 06, 2019, 07:05:19 PM »
I agree with others that there may be better alcohol to use then the cognac however one would never know if one does not try it.  On the other hand hand it is quite possible the food stores would have bourbon extract.
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yorkdude

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Re: Tweeking an old dessert recipe today
« Reply #7 on: November 07, 2019, 04:28:01 AM »
That is a very good looking cheesecake, Wow.
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Kristin Meredith

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Re: Tweeking an old dessert recipe today
« Reply #8 on: November 07, 2019, 08:53:58 AM »
Quote from: hughver on November 06, 2019, 06:48:48 PM
Kristin, Looks spectacular, care to share the recipe?

It is in the PF recipe section under desserts -- and Al kindly posted a photo there also.  My recent effort does not look anywhere near as nice.  You need to practice cheesecakes like that to get them looking good and I haven't practiced in a long while!
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ZCZ

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Re: Tweeking an old dessert recipe today
« Reply #9 on: November 07, 2019, 09:07:11 AM »
Quote from: Kristin Meredith on November 07, 2019, 08:53:58 AM
Quote from: hughver on November 06, 2019, 06:48:48 PM
Kristin, Looks spectacular, care to share the recipe?

It is in the PF recipe section under desserts -- and Al kindly posted a photo there also.  My recent effort does not look anywhere near as nice.  You need to practice cheesecakes like that to get them looking good and I haven't practiced in a long while!

I remember watching all your painstaking work making this at the 2010 Royal.  Labor intensive to say the least.  I think I helped dip some of the pecans in chocolate.  There was a lot of them!
If you ever get to the American Royal be sure to be there during the dessert turn-in.  They are out of this world!  Maybe Bentley has a picture of Kieth's perfect 180 dessert turn-in at the 2011 Royal.

Al
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Bentley

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Re: Tweeking an old dessert recipe today
« Reply #10 on: November 07, 2019, 03:56:15 PM »
In fits of rage, I destroyed a lot of competition photos when Pelletheads was "sold"...Sorry
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glitchy

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Re: Tweeking an old dessert recipe today
« Reply #11 on: November 07, 2019, 07:11:29 PM »
Kristin, do you know what bourbon you used in the past? Maybe a sweeter one would take off some bite like Four Roses. It has a sweeter finish than most. Or a honey, vanilla, or caramel bourbon. Someone was doing a toasted caramel, one of the bigger brands.
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Kristin Meredith

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Re: Tweeking an old dessert recipe today
« Reply #12 on: November 07, 2019, 09:33:01 PM »
I used Maker's Mark because I was told it was good.  I did not know they made flavoured bourbons. A toasted caramel would probably be good.
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ZCZ

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Re: Tweeking an old dessert recipe today
« Reply #13 on: November 08, 2019, 02:28:50 PM »
Quote from: Bentley on November 07, 2019, 03:56:15 PM
In fits of rage, I destroyed a lot of competition photos when Pelletheads was "sold"...Sorry

Used to have a bunch of pictures from the 2010 Royal on my phone.  When I changed phones a couple times I lost them.  Bummer. :( :(
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