Tuesday, July 31, 2012

Peach and Bourbon BBQ Sauce

Oh, my oh my this is beyond yummy.  I was so excited to BBQ a brisket I'd had sitting in a nice rub for a couple of days and could hardly wait to get it basted with this sauce.  You will lub it as my little niece used to say.

It'll take you about an hour of cooking, but it's so worth it.

1 tbsp. olive oil, 1/3 cup sliced green onions, 1 tbsp. finely chopped fresh ginger, 1/2 cup bourbon (I only had whiskey and it was still fabulous), 2 medium peaches, peeled, pitted, and finely chopped, (I used a full can, minus all the juices, of peaches), 3/4 cup of ketchup, 3/4 cup of chicken broth, 1/2 cup of cider vinegar, 1/2 cup of packed brown sugar, 1/4 cup of lemon juice, 3 tbsp. of coarse-grain mustard, 2 tbsp. Worcestershire sauce, 1 tsp. of smoked paprika, 1/2 tsp. of crushed red pepper.

In a medium saucepan heat oil over medium heat.  Add green onions and ginger; cook and stir for 5 minutes.  Remove from heat.  Carefully stir in Bourbon.  Return to heat.  Bring to boiling; reduce heat.  Simmer, uncovered, about 5 minutes or until reduced to 1/4 cup.  Stir in peaches, ketchup, broth, vinegar, brown sugar, lemon juice, mustard, Worcestershire sauce, paprika, and crushed red pepper.  Bring mixture to boiling; reduce heat.  Simmer, uncovered, for 30 minutes or until desired consistency.  Makes 26-2 tbsp. servings.  Got this recipe from the Better Homes and Gardens Special Grilling edition, summer 2012.

Vanilla Cake with Summer Fruit

I got this fabulous cake recipe from a magazine cookbook called, "Summer Cookbook 2012."  I made it for my mom's birthday, which was at the beginning of July.  It is beyond moist and succulent.  It's a pound cake like texture and stays moist for several days.  It's easy, it's yummy, and it's absolutely GORGEOUS!  Make it this week for a sweet sophisticated treat for your family or friends.

Cake:  4 cups of all purpose flour, 2 tbsp. baking powder, 1 1/2 tsp. salt, 1 1 1/4 cups unsalted butter, at room temperature, 2 1/2 cups of granulated sugar, 3 eggs, 1 tbsp vanilla, 2 1/2 cups of milk.

Icing:  Whip cream or any white creamy frosting with slices of colourful fruit like blueberries, strawberries or even pitted cherries will look divine.

Preheat oven to 325 degrees.  Spray a 9 X 13 inch glass baking dish with cooking spray (you can line with parchment if you want but I forgot).

Beat butter with mixer on medium speed in a large bowl until creamy.  Add sugar, cream         together  until fluffy.  Mix in eggs and vanilla.  Beat well to incorporate.  On low speed, add third of the flour mixture followed by  half of the milk.  Repeat additions, ending with flour.  Scrape into prepared pan.  Smooth top gently.  Bake in centre of oven until it is deep golden and cake tester inserted into centre of cake comes out clean, 65 to 75 minutes.  If surface comes out deep golden before cake is done, cover very loosely with foil.  Cool on a rack 10 minutes, then remove from pan and cool completely, about 2 hours.

Icing:  Spread icing or whipped cream over cake and top with berries and possibly some peaches!