- Soaking slices of old challah in a mixture of milk, an egg, some vanilla, some bourbon, a pinch of salt and a grind of nutmeg to make French toast for breakfast, then cooking the slices slowly in brown butter.
- Preparing bourbon balls, which I will put aside for a weak so the bourbon can thoroughly infiltrate the Nilla wafer crumbs, melted chocolate and chopped pecans.
- Eating bourbon balls at a Christmas party in Avondale Estates.
n.b. I am normally way wary of bourbon balls, as they always sound better than they taste. But I think I found a recipe that will live up to the hype. It’s from Karen Barker’s dessert cookbook, sweet stuff.