I didn’t change much to the buttermilk pie (original recipe here). I used a graham cracker crust because I prefer those with a custard pie and I added some lemon extract along with the lemon zest. It was good, though I thought the texture wasn’t as light as I would have expected. This might be because I beat the eggs longer than necessary.
I changed the Drunken Chicken appetizers quite a bit (original recipe here).
First, the recipe called for soaking the wooden skewers in bourbon – since we were grilling this sounded like a recipe for disaster. I soaked them in water. What to do with all that bourbon? The only thing (well besides drinking it myself) was to soak the chicken in it. I did a marinade of bourbon and Cajun spices overnight. Then because after 2 different stores I was unable to find the small appetizer skewers, I had to use regular size ones. Worked okay, but made it difficult to wrap the bacon around the chicken and pineapple. I settled for bumping the bacon up against each end of the chicken pieces and putting 4 appetizers per skewer. Then because I had Chipolte peppers in adobo sauce instead of adobo chili powder, I ended up making a paste of that, brown sugar, cajun spice, a splash of pineapple juice and a bit more bourbon. I brushed it on the skewers and slopped a bit more on while they were grilling. They came out pretty good. I think next time I would add a bit of pineapple juice to the bourbon marinade (or some brown sugar).