1 each jar (8 oz) dijon mustard
1/4 cup peach jam
1/2 cup bourbon
Directions
In a saucepan, dissolve peach jam over low heat. Stir in mustard and
bourbon until mixture is a smooth, medium consistency. This can be
used as a glaze if you are using indirect heat, or as a finishing
sauce. Very Good!!! Yield:
2 cups
Source: Bruce Bjorkman, Born-2-Que Krew, Salem, OR
Servings: 1 servings
Bruce's Miss Peach~ Mr. Bourbon Sauce Recipe brought to you by Recipe Ideas
Categories: Fruit; Peach; Sauce
The History of Recipes
Written cooking instructions as a concept can be found back into the far past, in fact as far into history as the early Egyptians, and possibly even further than that. Interesting though that is, sadly, these old cookbooks were just basic pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to historians is a collection of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of documents showing how to cook the recipes enjoyed by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman chefs were skilled in the use of many different aromatic flavours, including many that are still in use today like basil, mint and asafoetida. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab cooking, such as rosemary and coriander. These new foods and tastes caused a torrent in manuscripts on cookery, some of which still exist in private libraries. Over the following few centuries, the rich families of Wesstern Europe strove to serve up the most exotic banquets, and as a consequence, cooks and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, trying out, and recording recipes to help cooks of their time. When we get to the 1900s, cooking publications were greatly in demand mostly due to more people being able to read, people having more spare time and having more money. |
We hope you enjoy this Bruce's Miss Peach~ Mr. Bourbon Sauce recipe.
