2. Add bourbon and splash of club soda. Garnish with additional orange slice and maraschino cherry
Bourbon Peach Tea
- 1 part bourbon
- 1/2 part peach schnapps
- unsweetened iced tea
1. Fill tall glass with ice. Add Maker's Mark® and peach schnapps.
2. Top off with unsweetened iced tea and garnish with peach.
Burbon BBQ Ribs
- 2 cups bourbon
- 1 bunch cilantro, cleaned and roughly chopped
- 4 cloves garlic, peeled and minced
- 1/4 cup fresh ginger, peeled and chopped
- 1 Tbsp. coriander seeds
- 1 Tbsp. mustard seeds
- 1 tsp. ground cumin
- 1 tsp. cayenne
- 1 tsp. curry powder
- 1 Tbsp. Dijon mustard
- 1/4 cup dark brown sugar
- 2 Tbsp. kosher salt
- 1 rack of pork spare ribs, tough membrane peeled from back
- 3 Tbsp. butter
- 1/2 white onion, peeled and diced 1/2"
- 1 cup pineapple juice
- 1 cup tomato juice
- 1 cup ketchup
- 1 cup water
- fresh cilantro leaves, for garnish
- fresh red radish, for garnish
1. In a large bowl, mix bourbon, cilantro, garlic, ginger, garlic, cumin, cayenne, curry, mustard seeds, Dijon, brown sugar and salt until well combined. Pour into a shallow baking dish. Submerge the full rack of ribs in the marinade and refrigerate overnight.
2. Preheat the oven to 400 degrees. Remove the ribs, brushing off any excess marinade and spices (reserve the marinade for the barbecue sauce), and place on baking sheet and roast in the oven for 45 minutes. Remove the rack from the oven, wrap the ribs tightly in foil and cool in the refrigerator for at least 3 hours.
3. Heat the butter in a medium saucepan over medium-high heat. Add the diced onion and cook for 10 minutes, stirring often. Add the marinade liquid and all of its components, the pineapple and tomato juice, ketchup, and water. Cook this mixture for 45 minutes on a medium simmer, stirring occasionally.
4. When the ribs have cooled, slice them in between each bone to separate them from the rack and place in a large mixing bowl. Strain the barbecue sauce through a fine mesh sieve and pour over the ribs, tossing to thoroughly coat them.
5. Place the individual ribs in a single layer in an ample-sized baking dish, pouring the excess barbecue sauce over the ribs, and return to the oven. Lower the heat on the oven to 350 degrees and bake for an additional hour, turning the ribs occasionally to ensure sauce coverage. (The ribs will be tender and the sauce should glaze the ribs during the baking process.) Serve hot with picked cilantro leaves and thinly sliced radishes.
Bourbon Apple Glazed Chicken Wings
2 lbs. chicken wings, trimmed
- 1 cup bourbon
- 1 can frozen apple juice concentrate, thawed (12 ounces)
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 1/4 cup dark brown sugar
- 4 large cloves garlic, minced
- 1 tsp. salt
- 1/4 tsp. crushed red pepper
- 1 Tbsp. maple syrup
1. Combine all ingredients in a medium pot. Bring to boil on high heat and then reduce to a simmer for 30-40 minutes until the wings are tender and the glaze has reduced, coating the wings.
2. Preheat oven to 325 degrees. Remove wings from pot and transfer to a parchment-lined sheet tray. Bake for 15-20 minutes until the wings
begin to color and the glaze becomes shiny. Garnish with minced scallions and apple. Serve immediately.
Bourbon Onion Dip
- 4 Tbsp. olive oil
- 2 large sweet onions - peeled, halved, sliced thinly with the grain
- 1 tsp. salt
- 1/2 cup plus 1 Tbsp. bourbon
- 3/4 cup Greek yogurt
- 1/2 cup fresh ricotta cheese
- 1/2 cup sour cream
- few drops lemon juice
- pinch sugar
- salt and pepper to taste
- crudite vegetables and chips for dipping
1. In a wide heavy-bottomed pot, heat olive oil over high heat. Add the sliced onions and salt. Sauté the onions, stirring often until they begin to soften, 5-6 minutes.
2. Reduce heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup of bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30-40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.
3. Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer mixture to a bowl and fold in sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudite and chips.
Contact writer Steven Keith at 304-348-1721 or dailymailfood...@aol.com. You can also follow him on Facebook and Pinterest as "DailyMail FoodGuy," on Twitter as "DMFoodGuy" or read his blog at http://blogs.dailymail.com/foodguy/.
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