dessert

With temperatures dropping to the lower twenties across the Northeast, bourbon whipped cream seems to make perfect sense: it's comfortingly creamy and the bourbon will keep you warm. If you have too much enough, you might even forget how cold it is outside! It's easy to whip up, and makes for the perfect topping for anything from banana pudding to poached pears.

The nice folks from Portlandia pickle it, and the nice folks from Food Republic deep-fry it. Realistically there's nothing we won't batter and fry, so when we heard that the mythical deep-fried Coke recipe had been published by cookbook author/photographer team Denise Gee and Robert Peacock, we jumped right on it. Ready to pop until you can't stop? 

In Left Bank Chef Laurence Edelman’s words, this maple pie is “sugary, decadent goodness. Stupid-simple and completely real. You know exactly what you're eating. And that you're getting away with murder.” It's that easy.