Bourbon Pecan Mold

This mold combines two of the South’s favorite flavors. We like it with a cheese tray for a light after-dinner offering but it is always popular with cocktails on a hot summer night.

  • 12 ounces of cream cheese
  • 1 stick of butter
  • ½ cup of sour cream
  • ¼ cup of brown sugar
  • 2 envelopes of gelatin
  • ¼ cup of lemon juice
  • 1 cup of chopped pecans, toasted
  • Zest of one lemon
  • 1 cup of golden raisins, soaked overnight in bourbon

Blend first four ingredients in a food processor and dissolve gelatin in lemon juice that has been simmered in the microwave. Add to the cream cheese mixture, along with pecans, lemon zest, and raisins. Fold into a quart size mold and chill overnight.


1 Comment

  1. Your Bourbon Pecan Mold was like nothing I have ever served before. My supper club loved it and demanded the recipe.

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