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New Years Day Spirit Infused Brunch – The Food (recipes)

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After a very long night of celebrating another year headed out the door, this little pinup is going to want to start the SoCal morning with friends and great food.

I think the best way to start any year is with friends, food, and if you’re down with it, a drink. Of course, spirits aren’t just for drinking, they’re just as good for cooking. Stuffed Maple Bourbon French Toast, Quiche Lorraine a la Hops, and Maple and Bourbon Bacon.

Start 2014 off right with deliciously rich brunch recipes courtesy of Rave Review!™ Original Culinary Spirits™ – the first line of spirits created specifically for cooking.

Quiche Lorraine a la hops
Quiche Lorraine a la Hops
½ cup sour cream
4 extra large eggs
⅔ cup half-and-half
½ tsp. freshly ground black pepper
⅓ cup Rave Review! Original Culinary Hops
1 tbsp. butter
1 small onion, sliced thin
1 10-inch frozen pie crust
⅓ cup diced green chilies (optional)
⅓ cup diced red bell pepper
½ cup grated Swiss or Gruyere cheese
4 ounces thick cut bacon, cut into narrow strips

Preheat oven to 375 degrees. In a blender or food processor, process the sour cream, eggs, half-and-half, and pepper just until smooth; stir in the Rave Review! Original Culinary Hops. Heat the butter in a sauté pan over medium heat; add the onion and sauté until golden, about 5 to 6 minutes. Spread sautéed onions over the bottom of the pie crust. Sprinkle diced chilies (if using), red pepper, grated cheese, and bacon over the top. Slowly pour egg mixture over the onion mixture. Do not stir. Place on the lower shelf of oven. Bake approximately 40 minutes or until a knife inserted into the center comes out clean. Cool 5 to 10 minutes before serving.

Stuffed Maple Bourbon French Toast
Stuffed Maple Bourbon French Toast
15 slices of hearty bread, crusts trimmed, cubed
2 8-oz. pkgs. cream cheese, cubed
12 eggs
2 cups whole milk
¼ cup Rave Review! Original Culinary Bourbon
¼ cup maple syrup
Additional syrup for drizzling
Cinnamon
Powdered sugar

Preheat oven to 375 degrees. Place half of the bread cubes in a buttered 13″x9″ pan. Top with cubed cream cheese and layer on remaining bread cubes. Whip eggs; add milk, Rave Review! Original Culinary Bourbon and syrup. Blend well. Pour over bread and cheese. Drizzle with about 3 tbsps. syrup and sprinkle generously with cinnamon. Cover with plastic wrap and refrigerate overnight. Next day, remove plastic wrap and bake at 375 degrees for about 45 minutes or until nicely browned. Top with powdered sugar or any of your favorite toppings. Serve with maple and bourbon bacon.

**recipe courtesy of The Occasional Chef: www.occasionalchef.net

maple bourbon bacon
Maple and Bourbon Bacon
Come one now, bacon is THE FOOD of the moment. You didn’t think I would forget it, did you?

Part dessert, part side dish, this recipe brings together three of the greatest ingredients on earth!
Toffee-coated slabs of boozy bacon! What could be better?
12 slices bacon
2 tbsps. Rave Review! Original Culinary Bourbon
2 tbsps. water
½ cup maple syrup

In a large sauté pan over med-low heat, render the bacon until it turns very crispy, about 15 minutes. Remove the bacon from the pan with a slotted spoon and set aside, on a plate covered with paper towels. Discard any remaining fat and deglaze the pan with the Rave Review! Original Culinary Bourbon and 2 tbsps. of water. Swirl in the maple syrup, and raise the heat to medium. Bring the syrup to a hard simmer until it reaches 240 degrees, then return the bacon to the pan and coat with syrup. Remove the pan from the heat, and lay bacon out on a non-stick cookie sheet. Let cool to room temperature, then serve.

**recipe courtesy of The Occasional Chef: www.occasionalchef.net

Bring these recipes, friends, lots of water, and maybe a cocktail (or two) together and start the year off right. ;-)

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3 Comments

  1. OMG this food looks heavenly!

  2. I’m not going to lie, I absolutely LOVE Quiche