Steak, Scotch and Cigar Party Part 1: Desserts

I suppose the normal order of a multi-post event would be to do things in order that they were eaten. But I baked the day before the party, so I will post the baked goods first!

V and Brian first held an SS&C party in early 2007, at an apartment without a bbq and with only two cast-iron pans. Apparently everything was fantastic, but the steaks were what might kindly be described as 'blue rare.' Last year, as an excuse to get Brian up from Boston for a weekend, we decided to throw a second! That one was held at my parents' place, where not only is there a bbq, but it can cook steak for 20 people at once! It was a grand success, but also a lot of work as we invited more people than those who just drink scotch. This time we did it slightly smaller, but even more delicious!

Last year, for dessert I served a whiskey-soaked dark chocolate bundt cake from what later became one of my absolute favourite food blogs. It was delicious, and I will definitely make it again, but this year I wanted to mix things up a bit. I was discussing menu options with Brian, and he suggested brownies for dessert. Of course, for a scotch party I couldn't just make brownies, so I decided on bourbon-laced brownies. I found two recipes that I liked, but the first seemed a bit too cakey. The second looked better, but maybe a bit too fudgey. So I decided to take the second and make a few changes. I upped the flour, and added a bit of cocoa and some cardamom and nutmeg to enhance the cinnamon. Inspired by the cake from last year (and the brand new espresso machine in my kitchen) I thought I would add a bit of coffee, too. I served them with vanilla ice cream and bourbon-sugared pecans which I didn't quite cook long enough so they didn't get a hard candy coating... but the soft sugar coating was absolutely delicious and I would probably do it the same next time! I also made brown sugar shortbread, for reasons at least partially explained below... but apparently did not get any pictures of them (my camera died, so any pictures other than the brownies are with much thanks to Anna!)

bourbon-sugared pecans!

Anyway, the brownies turned out very well. Saturday evening was not for food-modesty, and these were particularly amazing. I got marriage proposals. And I do think I may have found the elusive good balance between fudgey and cakey brownies! Of course there's also the chance we might have just been drunk. (Side note: highly recommend Balvennie Double Wood. Excellent scotch especially at that price point)

Bourbon Fudge brownies

½ cup butter

1 cup sugar

¼ cup + 1 ½ tbsp bourbon (I used Gentleman Jack)

2 tbsp espresso or strong coffee

2 tsp vanilla

3 oz chocolate (I used 2 oz chopped unsweetened + 1 oz semi-sweet chocolate chips)

2 eggs

¾ cup flour

¼ cup cocoa

¼ tsp cinnamon

pinch of cardamom

few grates of nutmeg… and possibly fingernail. Damn microplanes are sharp!

Chop chocolate. Do not forget to do this first and start cooking the butter and sugar because then you will realize that you do not have enough hands to both stir the butter/sugar mixture AND chop the chocolate and if you do not have the chocolate pre-chopped, the mixture might cool down too much and the chocolate won’t melt… so you’ll end up turning off the butter/sugar mixture, chopping the chocolate, then resuming the cooking… and you will feel a bit silly. Preheat oven to 350.

mmm... unsweetened chocolate

Melt butter and sugar in medium-large saucepan over medium heat. Cook until boiling and let boil stirring regularly for a few minutes until mixture is nice and foamy. At first it will look like the butter and sugar won’t combine, but with a few minutes of boiling and stirring it will be fine. Remove from heat.

Add espresso, ¼ cup bourbon and vanilla. It will bubble furiously, be careful not to let it splash you. The batter will be separated, but the recipe will assure you it will come together. Stir with a spatula for a while, get frustrated, then finally realize that's why the whisk was invented and whisk until it all comes together. Add chocolate and stir until melted. At this point the mixture may be quite hot and you may worry it will cook the eggs, so let it cool for a few minutes, stirring regularly to prevent it from hardening on top. Taste to make sure it’s ok. Taste again, just to be on the safe side. Meanwhile sift together the flour, cocoa and spices in a medium bowl. Taste chocolate mixture again… it might have gone bad in the few minutes you spent on the flour. Contemplate leaving it as is and dipping strawberries in it. Decide that wouldn’t be fair to the people you promised dessert this weekend…

Add eggs to chocolate mixture, beating well after each addition. Add flour and mix well until batter is smooth and shiny and thickened. Pour into prepared 8x8 pan. At this point notice the batter is kind of bubbly. Bang pan against the counter a few times in hopes of removing the bubbles (I did this, but it still ended up having some and cooking unevenly. If yours is bubbly you might want to stir it gently with a spatula to remove the bubbles or bang it against the counter more, or try tapping the side of your pan).

Bake for 20-25 minutes or until top is dry and sides are starting to come away from the pan.Cool for about 10 minutes, then prick all over with a toothpick. Pour extra bourbon over top and tilt to spread it evenly. Probably best eaten the next day (though I didn't actually try right away)

While brownies are baking, decide to make brown sugar shortbread since, well, the oven is on anyway… and they’re pretty quick to make (you should definitely forget they need to bake for 30 minutes)… and you’re obsessed with this shortbread… because it is the best thing ever.

Clean up while shortbread is baking, wishing once again that you had a dish-washing monkey… or that someone was home who you could bribe into cleaning with promises of brownies and shortbread. Realize you meant to leave for work about 5 minutes before shortbread will be done baking. Realize also that you haven’t eaten anything for lunch. Eat some challah and cheese. Pack up some shortbread for coworkers in hopes that it will distract them and they won’t notice you’re later than you said you’d be. Realize you should probably change your (flour-covered) shirt and wash your (chocolate-covered) face. Read new entry on Smitten Kitchen instead. Marvel once again at how cute her baby is. Check the time, swear, and get going!

The finished brownies. Yes, there is a chunk missing. I call it quality control.

Coming soon: SS&C part 2: The Dinner. Also a brief, yet titillating review of Snickers Fudge.