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ON THE SIDE: Bourbon Sauce

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Whisk 2 tablespoons bourbon and 1½ teaspoons cornstarch together in bowl until well combined. Heat ¾ cup cream and 2 tablespoons sugar in small saucepan over medium heat until sugar dissolves. Whisk in cornstarch mixture and bring to boil. Reduce heat to low and cook until sauce thickens, 3 to 5 minutes. Off heat, stir in 1 to 2 tablespoons bourbon, 2 teaspoons unsalted butter, and pinch salt. (Sauce can be refrigerated for up to 5 days; reheat on stovetop.) Makes about 1 cup.