For the appetizer portion of my Bourbon dinner, I immediately thought of doing some type of fruit chutney sauteed with Bourbon. I find that most liquor has a certain sweetness that pairs well with fruit, you just have to find the right combination. Old Grand-Dad 114 is strong flavored Bourbon, the alcohol has a great presence, so it seemed like a good option for cooking. This chutney is delicious now with fresh peaches coming in season, but can also be made with frozen peaches. The jalapeño adds a nice bite, and the Brie cools down the dish and gives it a creamy taste.
Bourbon Peach Chutney with Brie on Crostini
Makes 12 pieces
1 loaf of grainy wheat French bread
1 8 oz. wheel of Brie
1 batch of peach chutney, recipe follows
Preheat oven to 400*
Slice bread on an angle into 12 pieces.
Lay on a sheet pan and place in the oven for 4-5 minutes, until toasted.
Slice Brie into 12 pieces, discarding rind.
Flip bread, top each slice with a piece of Brie.
Place back in the oven and cook for another 4 minutes or until cheese is melted to desired.
Top each slice of bread with a heaping tbsp. of chutney and serve.
Bourbon Peach Chutney
adapted from Jimmy's Uptown via foodtv.com
1 tbsp. EVOO
2 shallots, finely diced
1 jalapeño, seeded and finely diced
3 large, firm peaches, blanched, skinned and diced
1/4 c. turbinado sugar
1/4 c. Old Grand-Dad 114 KY Straight Bourbon
1/3 c. Cider vinegar
Salt and white pepper, to taste
Heat a large saute' pan over medium heat.
Add EVOO, shallots and jalapeño, season with salt.
Cook for 2-3 minutes, until tender.
Add peaches, cook for another 2-3 minutes.
Add sugar, stir to combine, then deglaze pan with Bourbon.
Turn heat to low, add vinegar and allow Bourbon and vinegar to reduce, about 5-10 minutes.
When chutney is thickened, taste and adjust seasonings, remove from heat and serve warm or refrigerate until using.