one ingredient COOKING WITH BROWN LIQUOR continued from page 15
Maple Whisky and Nanking Cherry BBQ Sauce Highwood Distillers in High River makes an intense maple whisky that pairs well with tart Nanking cherry juice – if you don’t have them growing in your yard, start with about 2 cups of bottled cherry juice. 8 c. Nanking cherries, washed and stemmed 1/2 c. sugar 1 c. packed brown sugar 1 T. grainy mustard 2 t. garlic powder 1 t. onion powder 1/2 t. ground ginger 1 t. kosher salt 1/2 t. black pepper 1-1/2 c. Highwood Distillers maple whisky, or 1 c. whisky + 1/2 c. pure maple syrup
In a large saucepan, combine the cherries and sugar. Bring to a boil, reduce heat and simmer until cherries have given up their juice. Remove from heat and push through a sieve to remove skins and pits. Discard the solids. Return the cherry juice to the saucepan, add the remaining ingredients except the whisky, and bring to a boil over medium-high heat. Reduce heat to a simmer and add 1 c. maple whisky. Continue to simmer until slightly thickened. Remove from the heat and stir in the remaining 1/2 c. whisky. Cool and refrigerate. Then slather the sauce on your grilled pork ribs, or beef ribs, or just about anything you’re grilling.
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Bourbon Baked Beans Smoky baked beans simmered with bourbon makes a natural pairing. Starting with dry beans is worth your while – it takes a little extra time, but not much effort. 2 c. dry navy (little white) beans 1 small onion, finely chopped 2-3 garlic cloves, crushed 3/4 c. ketchup 1/4 c. packed brown sugar 1/4 c. molasses
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1/4 c. bourbon 2 T. grainy mustard 2 T. balsamic vinegar 1 t. each salt and freshly ground pepper 1 ham bone, smoked pork hock or handful of diced ham (optional)
Preheat the oven to 325°F. If you want to kick-start the bean cooking process by soaking them, cover them with water and leave them overnight; otherwise just place the dry beans in a medium pot, add enough water to cover by a couple of inches and bring to a simmer. Cook for about an hour, until tender but still a bit firm to the bite. Drain, reserving the cooking water. Transfer the beans to your bean pot (or a heavy baking dish) and add the onion, garlic, ketchup, brown sugar, molasses, bourbon, mustard, balsamic, salt and pepper. Tuck in the ham bone or stir in the chopped ham. Add 2 cups of the leftover cooking water (add regular water to top it up if you need to) and stir to combine. Cover and bake for 3-4 hours, uncovering for the last hour or so, or until the beans are tender and the sauce is thick and sticky around the edges. If the beans seem too dry, add a bit more water. Serves 8.
Julie Van Rosendaal is a cookbook author and blogs at dinnerwithjulie.com
CITYPALATE.ca JULY AUGUST 2017
The Flavour of Calgary's Food Scene - Summer in the City Palate