Waffles with carmelized apples and Black Forest ham. The apples are New York State macintosh from Terrance Mountain Orchard in Middleburg. I core, peel and chop the apples. Then they are tossed into a pot with brown sugar, maple bourbon and a little water. They get cooked over a low heat until a nice syrup startes to form. I cheated a bit here using me favorite frozen waffles, Aunt Jamima straight from the toaster oven. A little butter is applied then i spoon on the apples. You can kick up the ‘Autumn ‘ factor by sprinkling a little cinnamon sugar over these.

Now, I like mine with a side of meat. In this case I pan fried a nice thick piece of black Forest Ham. I pick this up at the deli counter when it’s on sale. I ask the clerk to slice it thick adding that he should get only four slices on the half pound. That’s usually a good thickness to use for breakfast.  And you can get a weeks worth of breakfasts out of that.

Jim Beam and Vanilla Bean

So its back the the lab again. I was at the liquor store the other day just wandering aimless stumbling into boxes when I came across the bourbon section. I’m a fan of Jim Beam and I saw they had something new, a maple bourbon. Now, I was expecting a bourbon with a hint of maple added. What I found in the bottle was a viscous maple syrup with a touch of bourbon added. Is was very sweet and while I contemplated putting it on pancakes, I decided to try it on some ice cream instead. Its seems we have a winner just in time for summer!

Jim-Beam-MapleHere’s what you’ll need:

  • 2 scoops of vanilla bean ice cream, I used blue bunny premium
  • Jim Beam Maple Bourbon

OK, making this creation is terribly easy. Put two well packed scoops of vanilla ice cream into a deep bowl. Then carefully splash the bourbon over it. Garnish with a cherry! Enjoy a taste of Vermont summer treat.

This also works quite well if you skip the dish and put the ice cream on a warm waffle.

A Coffee Perfect for Autumn

OK, I know, I know, it’s late spring. But, as I mentioned earlier, I’ve been looking for something fun to do with a bottle of bourbon too sweet to drink straight up. Its Jim Beam’s Maple bourbon. Although you I can DRI k this neat, on the rocks, or with a splash of Jim-Beam-Maplewater… I’ve just come across a perfect companion. There’s Irish coffee, Mexican coffee, Roma coffee with sambuco, and now I proudly present… The Vermont coffee! Cue ‘fanfare for the common man’,

Here’s what you’ll need:

  • 1 nice mug of hot black coffee
  • 1shot of Jim Beam Maple bourbon
  • touch of cream or milk

Combine our brief list of ingredients and enjoy by the fire. For an option, skip the milk and top the coffee with whipped cream, enjoy!

Jim Beam Bluefish

One thing we have in abundance here on Long Island is fresh local bluefish. Another thing we have plenty of is fresh local liquor stores. And in almost all of those strip-mall shoppes is a bottle of Jim Beam. So, lets combine these two local favorites into a main course of Jim Beam Bluefish.

Here’s what you’ll need:


  • 1 jigger Jim Beam
  • Brown Sugar, 6 tsp unpacked
  • Soy Sauce, 2 tbsp
  • Ginger, ground, 1 tbsp
  • Lime Juice, 1 fl oz
  • Garlic, 3 cloves, minced
  • Pepper, black, 1 dash


  • 1 ½ pounds of bluefish fillets

Combine the marinade ingredients in a large zip lock bag & seal and keep in the fridge for 1 1/2 hours.

Now, heat a large skillet. Give it s coating of vegetable oil. Add bluefish and marinate to skillet and cook for 4 minutes on each side or until desired degree of doneness.

Then place on plates and drizzle with sauce. I like to serve this up with oven roasted potatoes and a bottle of Sam Adams Cherry Wheat beer.