Iowa Spirits Volume 1 2018 - 22

Ah
By Annie Tobey

Ah, springtime: fresh air, ballgames, hiking and
fishing, backyard barbecues, picnics and travel.
The days stretch endlessly while speeding by too
quickly, providing memories for a lifetime. To
ensure that your food and drink meets the same
standards as your fun, infuse them with spirits for
amazing taste sensations.

Of course, you'll want something to accompany those savory dishes. Cool cocktails make
natural warm-weather pairings, especially when
the drinks pick up notes from the food-bourbon,
rum or tropical fruits.

SPIRITED FOOD AND DRINK

2 tablespoons extra virgin olive oil
1 tablespoon butter
1 large sweet onion, sliced
2 teaspoons brown sugar
¼ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup bourbon
¼ cup beef broth (optional)

Naturally combining the rich essence of dark
liquors with the smoky blast of flavor from the grill,
barbecue makes the perfect warm weather companion. The right liquors can complement meats
or balance the earthiness of summer vegetables.
Although wine and vinegar make the best marinades (the acidity helps to tenderize the meat),
bourbon creates a delightful sauce that brings
out the best in beef and game. A bourbon-based
sauce on grilled meat mingles sweetness with
smokiness, vanilla with caramel, tangy undertones
with subtle notes of oak. Sauces made with rum
and tropical fruits blend with the subtler flavors
of chicken, pork and fish. Seasoned butter makes
grilled corn and other summer veggies pop-
blend softened butter with a hint of bourbon,
tequila or rum, and add chopped herbs like basil,
rosemary and dill.

CARAMELIZED BOURBON ONIONS

Heat oil in sauté pan over medium heat. Add
butter and brown slightly. Add onions to pan
and sear for about 1 to 2 minutes. Add brown
sugar, salt and pepper. Cook for about 10
minutes, or until onions just begin to caramelize, stirring constantly to prevent burning. Add
bourbon and broth. Continue cooking, stirring
constantly, until liquid is cooked off and onions
are a nice brown. Use to top burgers, steaks
and other red meats.

Tropical Barbecue Sauce
Brush this tropic-inspired sauce over chicken, pork, white fish or vegetables when grilling, setting some aside to
serve with the meal.
3 tablespoons olive oil

½ cup dark rum

1 medium sweet onion, chopped

½ cup honey

4 cloves garlic, chopped

½ teaspoon cumin

2 ripe mangoes, diced (or 1 pineapple)

¼ teaspoon cinnamon

½ cup white vinegar

1 teaspoon black pepper

2 tablespoons ginger, grated

Heat the olive oil in a medium pot over medium heat, then add onion and garlic. Sauté lightly, just enough
to soften the onions. Place the sautéed onions and garlic into a food processor with the diced fruits and puree
till smooth. Put the puree back into the pot. Add remaining ingredients and simmer, stirring occasionally, till
thickened.

IOWA SPIRITS

Iowa Spirits Volume 1 2018

Table of Contents for the Digital Edition of Iowa Spirits Volume 1 2018