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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

Located in historic Inglewood 1331 - 9th Ave SE 403.532.8222 savourfinefoods.com

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

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CITYPALATE.ca JULY AUGUST 2017

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