During a recent office lunch at Fogo de Chao in Philadelphia (we dubbed this meal MeatFest or Meat-A-Palooza!), I was thoroughly stuffed and found myself declining dessert (my colleagues were flabbergasted!). Instead of ordering Fogo de Chao’s fiendishly delicious Papaya Cream (the gastronomic equivalent of spray foam insulation), I opted to have a glass of whisk(e)y (Laphroiag 10 to be exact). My stomach simply couldn’t handle any more food!
If you’re not a whisk(e)y drinker, then perhaps you should consider cooking with it. In the most recent episode of WhiskyCast HD, Chef Mike Isabella of Graffiato in Washington, D.C. prepares a sugar coated, deep fried Zeppole dessert that is drizzled with a Knob Creek Bourbon Caramel Sauce. Had this dessert been on the menu at Fogo de Chao, I might have given it a try. Enjoy!
Categories: Booze Banter
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This is the first Knob sauce I might actually taste … Just saying.
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Your first Knob sauce … really?
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Really wishing now that I’d brought some of that Kentucky bourbon home with me. Looks tasty!
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Knob Creek is a damn fine Bourbon. Readily available too!
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I just bought some Knob Creek while I was in Delaware to bring back to NYC (it’s so much cheaper down there!). This just might be something I have to make.
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You just have to love Knob Creek! It’s one of my Bourbon standards. If you do happen to make this dessert, stop back and let us know how it goes. Looks delicious!
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