Buttermilk Lipstick – Additional Recipes

Our September 2014 Style Icon Rebecca Gordon shares some additional recipes via Buttermilk Lipstick.


rebecca gordon buttermilk lipstick jalapeno-cherry coke-;-- filename-2=sausagebitesJalapeno-Cherry Coke Sausage Bites

makes 8 to 10 servings
2 lbs conecuh sausage, sliced

1 cup cherry preserves

1 {7.5-oz} can co-cola

3 Tbsp deli-style mustard w/ horseradish

2 to 3 fresh jalapenos, sliced


brown sausage, in batches, in a large non-stick skillet over medium-high heat

{about 8 minutes}

drain well & return to skillet


stir together preserves, coke & mustard

pour over the sausage & add jalapenos

cook over medium-high heat 10 to 15 minutes

{reduce to the consistency of maple syrup}

keep warm in a slow cooker



Bacon-Pecan Vidalia Onion DipBacon-Pecan Baked Vidalia Onion Dip

makes 8 to 10 servings
4 bacon slices

1 really large vidalia onion, chopped

{3 cups}

1 garlic clove, pressed

1 {8-oz} package cream cheese, softened

1 {6-oz} block gruyere, shredded

3/4 cup mayo

2 Tbsp dijon

pepper to taste

etc: 1/3 cup toasted pecans * a handful of chopped parsley * sliced scallions

frito scoops

cook bacon in a large non-stick skillet on medium heat 8 to 10 minutes or until crisp

remove bacon drippings from the skillet & swipe w/ a paper towel

heat 1 Tbsp drippings in same skillet over high heat

cook onions 6 minutes, stirring often

{edges will caramelize… make sure that skillet is super hot}

add garlic & cook 1 minute


stir together cream cheese & next 4 ingredients in a large bowl

fold in onions & transfer to a lightly greased 1 1/2 quart casserole dish

bake at 350 degrees for 25 minutes

{until heated through & golden brown on the edges}

sprinkle w/ pecans, parsley, scallions & crumbled bacon




Barbecue Nachos Rebecca Gordon Buttermilk LipstickGameday Barbecue Nachos

makes 6 servings


6 mini bags nacho cheese Doritos

1 lb warm pulled pork barbecue

barbecue sauce

assorted toppings

avocado * red onion * jalapenos * cheddar cheese * tomatoes * salsa * slaw

warm queso dip * cilantro * lime wedges

{anything you can dream up}

how to do it

{think frito pie}

scrunch chips * open bag * add toppings

serve w/ forks



Bourbon Pecan Chocolate Pound Cake How To Make Pound Cake Rebecca Gordon Buttermilk Lipstick TailgateBourbon-Pecan Chocolate Pound Cake

makes 16 servings
the cake

1 1/2 cups butter, softened

3 cups dark brown sugar, packed

5 eggs

1 Tbsp vanilla

2 1/2 cups ap flour, sifted 3 times

3/4 cup cocoa powder, sifted 3 times

1 tsp baking powder

1/2 tsp baking soda

1 cup whole buttermilk

1/3 cup bourbon

3/4 cup chocolate syrup




preheat the oven to 325 degrees

generously grease & flour a 10-inch tube pan

beat the butter & the brown sugar w/ a stand mixer on medium speed until light & airy

{about 5 minutes}

stop the mixer on occasion & scrape down the sides of the bowl w/ a rubber spatula

add the eggs & the vanilla

blend on low speed just until the yellow disappears


whisk together the flour, cocoa, baking powder & baking soda in a medium bowl

add to the butter mixture alternately with the buttermilk & the bourbon

blend in the chocolate syrup


spoon the batter evenly into the prepared pan

drop the pan a few inches from the counter top surface to settle the leavening

bake for 1 hour and 15 minutes to 1 hour and 20 minutes

or until a wooden pick tests clean

do not over bake the cake


cool in the pan for 15 minutes

remove from the pan & cool completely on a wire rack

the glaze

1 cup dark chocolate morsels

3 Tbsp heavy cream

2 Tbsp bourbon

microwave the chocolate & the cream in a small bowl for 30 seconds on high

stir the mixture & cook an additional 15 seconds or until melted

add the bourbon & whisk the mixture until it begins to smooth out

be careful not to over blend the mixture as it will begin the tighten up

you could possibly be on the road to a whipped ganache if you do

quickly drizzle the glaze over the top of the cake & allow some to spill down the sides

chocolate pools are appreciated

the finish

3/4 cup toasted pecan halves, coarsely chopped

a pinch of kosher salt
sprinkle the pecans & salt over the warm glaze being certain not to lolly gag


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