DKML is Founders Brewing Co’s fourth barrel-aged release and since we missed out on KBS this year, I wasn’t going to miss the opportunity to try this. This is malt-liquor. This is bourbon barrel-aged malt liquor. This is bourbon barrel-aged malt liquor with an ABV of over 14 percent. That is a lot of alcohol in a tiny bottle. For all you alcoholics out there that are looking for the feeling of intoxication over flavor, this certainly is the beer for you.
This beer is more than a punch in the face. You get sweet, but very boozy aroma. The booze doesn’t stop with just your sense of smell. The taste of booze lingers on the back end, with sweet flavors filling the palette on the front end. Very malty, very boozy.
With the exception of Steak and roasted nuts, Bourbon pairs well with banana-flavored desserts. Rather than soaking DKML in a steak and grilling and passing it off as a recipe, I thought I would make banana muffins. However, I wanted someone more than just mashed banabsa similarly found in a banana nut bread recipe. Before mashing the bananas, I wanted to flambé these suckers.
Flambéing and Electric Stoves
The new place in Seattle is great with the exception of my electric stove. Supposedly it should bake my bread more even than a gas stove. The stove top on the other hand give me the feeling that I am a mere child playing with and easy bake oven. Where is the fire! This feeling was exacerbated when trying to flambé some bananas for this recipe. Flambéing typically involved frying bananas in butter and splashing some rum on it all the while the flames underneath roar and gives that feeling of bad assery. With an electric stove top, I ended up with mushy bananas and left unsatisfied as it didn’t make me feel like a wielder of fire. This certainly isn’t a problem for the recipe as it involved mashing the bananas into the butter cream. However, the ego was somewhat poked at.
Regardless of the feelings towards my stove, these muffins were all things banana. I originally wanted to integrate liquid smoke into this recipe to create a smokey banana flavor. However, being new to Seattle and not knowing a place to find such an ingredient, I passed on the smokiness. All in all, great muffins.
- Chop up 2 bananas. In a medium frying pan, add 2 tablespoons of butter on medium heat. Add chopped bananas in the melted butter and let fry. Be sure to turn over banana bits every so often while occasionally splashing DKML onto the bananas. Fry for 5-7 minutes and set aside.
- Preheat oven to 350° F and lightly grease a cupcake pan with butter. Add the dry ingredients together into a medium sized bowl. Sift the dry ingredients if you like. Add 6 tablespoons of soft butter and sugar into another medium bowl and mix with an electric mixer until fully creamed. Add two eggs and vanilla and continue creaming. Then add the mushy bananas to the butter cream and continue blending. With a silicon spatula, take the dry ingredients and slowly add them to the butter cream and fold over the ingredients. Don't mix too hard. Once mixed, add the buttermilk and continue mixing.
- Pour the batter into the lightly greased cupcake pan and bake for 20 minutes or until you can stick a tooth pick into the center and it comes out dry. Let cool for 10 minutes, or not, I am not your mother.