Montgomery County Spirits Q2 - 2017 - 12

SUMMER RECIPES

Ah,

the spirit of summer. The air is fresh as it

and bourbon with the smoky blast of flavor from the grill.

brushes over your skin. The time seems

The right liquors can complement the meats or balance

to stretch endlessly, yet it speeds by too quickly as

the earthiness of summer vegetables.

you spend the season with family and friends at back-

Marinades most suitable for grilled meats emphasize

yard barbecues and picnics, at sporting events and

a bit of acidity, like wine or vinegar, to help tenderize

reunions-making memories for a lifetime.

the meat. Bourbon, on the other hand, creates a deli-

To ensure that your food and drink meets the

cious barbecue sauce for beef and game, mingling

same standards as your fun, infuse them with the

sweetness, vanilla, caramel, oak and smokiness. Rum

best of ingredients, including liquor, beer and wine.

and tropical fruits create a delicious topping for chicken,
pork and salmon. Seasoned butter can make grilled corn

SPIRITED FOOD

and other summer veggies pop-blend softened butter

Barbecue, a natural summer food pairing with spirits,

with a hint of bourbon, tequila or rum and add comple-

mixes the rich essences of liquors such as whiskey

mentary chopped herbs.

BOURBON KISSED CEDAR SALMON
4 servings
¼ cup bourbon
2 tablespoons brown sugar
1 tablespoon lime juice
3 tablespoons soy sauce
2 tablespoons dark honey
2 cloves garlic, crushed
1 tablespoon fresh grated ginger
¾ teaspoon black pepper
4 individual salmon filets (about 3 pounds)
Scallions or sesame seeds

Mix first eight ingredients in a flat dish or plastic zip
bag. Add the salmon and marinate for 30 minutes,
turning once.
Set the grill for indirect grilling and heat to medium-high. Lay the salmon skin-side down on a soaked
cedar plank, brushing with the marinade. Place the
plank on the grill, away from direct heat. Cover the
grill and cook for about 20 to 30 minutes.

CARAMELIZED BOURBON ONIONS
Heat oil in sauté pan over medium heat. Add butter
2 tablespoons extra virgin olive oil

and brown slightly. Add onions to pan and sear for

1 tablespoon butter

about 1 to 2 minutes. Add brown sugar, salt and pep-

1 large sweet onion, sliced

per. Cook for about 10 minutes, or until onions just

2 teaspoons brown sugar

begin to caramelize, stirring constantly to prevent

¼ teaspoon salt

burning. Add bourbon and broth. Continue cooking,

¼ teaspoon freshly ground pepper

stirring constantly, until liquid is cooked off and onions

½ cup bourbon

are a nice brown. Use to top burgers, steaks and

¼ cup beef broth (optional)

other red meats.

12 MONTGOMERY COUNTY DLC



Table of Contents for the Digital Edition of Montgomery County Spirits Q2 - 2017

Montgomery County Spirits Q2 - 2017 - Cover1
Montgomery County Spirits Q2 - 2017 - Cover2
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Montgomery County Spirits Q2 - 2017 - Cover3
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https://www.nxtbook.com/nxtbooks/leisure/MOCOQ42019
https://www.nxtbook.com/nxtbooks/leisure/MontgomeryCountySpirits-2019-Q2
https://www.nxtbook.com/nxtbooks/leisure/MontgomeryCountySpirits-2018-Q4
https://www.nxtbook.com/nxtbooks/leisure/MontgomeryCountySpirits-2018-Q2
https://www.nxtbook.com/nxtbooks/leisure/MontgomeryCountySpirits-2017-Q4
https://www.nxtbook.com/nxtbooks/leisure/MontgomeryCountySpirits-Q3-17
https://www.nxtbook.com/nxtbooks/leisure/MontgomeryCountySpirits-Q2-2017
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