Do not merge similarly named recipes. The first bread-pudding method does not clearly join its dissolved sugar-water to the rest of the mixture; reserved bourbon allocation also needs testing. Long fruitcake storage and complete alcohol removal are not validated by these recipes. The crème-brûlée water depth is one-half inch in the image.
Winter — bourbon balls through crème brûlée
The cookbook distinguishes a nut-butter-sugar chocolate-coated bourbon ball from a graham-crumb variant. It follows with bread pudding, two different sauces, a periodically bourbon-fed fruitcake, and a Dean Fearing crème-brûlée adaptation. One sauce repurposes leftover bourbon balls; fruit or nuts may be soaked and the remaining liquid reused.
PDF 68
PDF 59
Winter — bourbon balls through crème brûlée
All cited supplied PDF screens read in text and images. Faithful paraphrase verified; not independent validation of source claims. Original retained. Reader labels are not PDF locators; source ends in recipe index.
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Faithful paraphrase of a source, not an independently verified historical or technical conclusion.
Evidence
The cookbook distinguishes a nut-butter-sugar chocolate-coated bourbon ball from a graham-crumb variant. It follows with bread pudding, two different sauces, a periodically bourbon-fed fruitcake, and a Dean Fearing crème-brûlée adaptation. One sauce repurposes leftover bourbon balls; fruit or nuts may be soaked and the remaining liquid reused.
Location and context
Supplied PDF screens 59–68; Winter — bourbon balls through crème brûlée. PDF locators are not printed-page numbers.
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Annotation
Do not merge similarly named recipes. The first bread-pudding method does not clearly join its dissolved sugar-water to the rest of the mixture; reserved bourbon allocation also needs testing. Long fruitcake storage and complete alcohol removal are not validated by these recipes. The crème-brûlée water depth is one-half inch in the image.