Maple Bourbon Barbecue Sauce
Strawberry Rhubarb Pie
Blackberry Lemonade
½ cup bourbon 1 ¾ cups brown sugar ¾ cup maple syrup ½ cup tablespoons cider vinegar 1 ½ teaspoons ginger 2 teaspoons chipotle pepper powder ½ teaspoon salt 2 tablespoons white sugar 1 cup ketchup
1 package (two crusts) store bought or homemade pie crust 3 ½ cups rhubarb, sliced into ½” slices 3 ½ cups sliced strawberries 2 /3 cups light brown sugar ½ cup sugar 3 ½ tablespoons corn starch 1 teaspoon cinnamon Pinch nutmeg ¼ teaspoon salt 1 egg 1 teaspoon water Coarse decorative white sugar, optional
2 cups sugar 1 cup lemon juice with pulp, seeds removed 2 cups blackberries, divided 10 cups water 1 lemon with peel sliced into rounds, seeds removed 1 cup whole blackberries
Combine all ingredients in a small stockpot. Bring to a low simmer and cook, stirring often, for 30-40 minutes. Cool. Serve with ribs, chicken or pulled pork. Also great in baked beans.
Firecracker Lime Grilled Shrimp
56 | Salt | Summer 2012
1 ½ raw shrimp, peeled and deveined ½ habanero pepper, finely diced 2 tablespoons butter, melted 1-2 tablespoons olive oil 1 clove garlic, minced ½ lime Fresh parsley Salt and pepper Skewer shrimp on metal kabob skewers. Brush with olive oil and salt and pepper. Grill 2-3 minutes, until shrimp are pink and just cooked through. Do not over cook. Gently sauté habañero and garlic in butter until softened. Remove from heat and squeeze lime into butter. Stir well. Drizzle butter mixture over cooked shrimp and top with chopped parsley. Salt and pepper to taste. Serve.
Preheat oven to 400 degrees. Combine one egg with one teaspoon water. Set aside. Place one prepared crust in bottom of pie plate. Combine sugars, corn starch, spices and salt. Toss with strawberries and rhubarb. Pour into crust. Top with remaining crust. Trim and pinch to seal edges. Cut several vent slits into top crust. Brush with egg wash. Dust with coarse sugar. Place pie plate onto a baking sheet. Bake at 400 degrees for 20 minutes. Reduce oven to 350 degrees and continue baking for 1 hour and 20 minutes. Watch crust and cover loosely with foil if needed to prevent over browning. Cool completely in pie plate on wire rack. Serve.
Homemade Lemonade 2 cups sugar 1 ½ cups lemon juice with pulp, seeds removed 10 cups water 1 lemon with peel sliced into rounds, seeds removed Heat one cup water in microwave or on stove top until very hot. Stir in sugar until completely dissolved. In a large pitcher, combine remaining water with sugar syrup. Add lemon juice and lemon slices. Stir. Serve over ice.
Heat one cup water with one cup blackberries on stovetop until blackberries pop. Smash berries with a potato masher until completely broken down. Stir in sugar and continue to heat until completely dissolved. Pour mixture through a fine wire strainer to remove seeds and any remaining pulp. In a large pitcher, combine remaining water with berry/sugar syrup and lemon juice. Stir well. Place ice in glass. Top with a lemon slice and a few blackberries. Pour blackberry lemonade over fruit and ice. Serve. Note, this recipe also works with strawberries or raspberries in place of the blackberries.