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
We can read the history of written recipes back into ancient history, in truth as far back as the Egyptians, and maybe even further. However, generally, these ancient recipes were just primitive hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to food historians are some ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Much later, in Roman times a roman called Apicius assembled a few documents which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient cooks made use of many herbs, including a few that will be familiar to modern cooks such as basil, fennel and parsley. Over the succeeding few hundred years, the upper-class families of Wesstern Europe tried to serve up the most extravagent banquests, and as a result chefs and their recipes could command a high salary. Notwithstanding that, it was during the 19th century that formal cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. The TV revolution brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Brownie Bottom Bourbon Pie recipe.
