5 each egg yolks
3/4 cup sugar
1 each envelope unflavored gelatin
1/4 cup cold water
1/2 cup bourbon
3 cup heavy cream
Directions
Bake 1 brownie mix according to directions,but bake a few minutes
less, in the bottoms of 2 pie tins.
Beat egg yokes until thick and lemon colored.Slowly beat in
sugar.Soften gelatin in cold water and add 1/3 of the bourbon. Heat
this mixture of bourbon over boiling water until gelatin dissolves.
Pour into yolks and stir briskly. Add remaining bourbon. Whip 1-cup
of cream and fold into mixture. Pour filling into brownie crust and
chill 4 hours.
Top with remaining cream whipped with a pinch of salt & sugar to
taste.Sprinkle shaved chocolate on top.
Servings: 8 servings
Brownie Bottom Bourbon Pie Recipe brought to you by Recipe Ideas
Categories: Cookie; Dessert; Pie
The History of Recipes
It is possible to track the history of meal recipes way back into antiquity, in truth as far into history as the early Egyptians, and possibly even further. However, in the main part, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to experts is a collection of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius compiled a few scripts which described recipes cooked by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Roman cooks used a wide range of herbs, including a few you will know such as basil, fennel and parsley. Later, there were two interesting recipe books dating from the 1300s - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are nothing to do with the spicy food that is served today, but rather recipes for the types of meals cooked for the nobility of the time. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, such as coriander, basil and rosemary. These new herbs and spices led to a surge in manuscripts on cookery, the majority of which are now in private libraries. For the decades that followed, the rich and powerful families of Wesstern Europe tried to serve up the most exotic banquets, and consequentially cooks and their recipes became highly prized. Nevertheless, it was during the 1800s that cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookery publications are starting to become popular due to better eduction, more free time and disposable income. The arrival of television brings us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Brownie Bottom Bourbon Pie recipe.
