Booze Banter

How About Some Knob Creek Bourbon Caramel Sauce For Dessert?

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!

6 replies »

    • 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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