How could I step back from a cocktail with this name like this? As I’m not a ‘bourbon’ drinker I cannot offer my two-bit on this; will need my “Bend, Oregon” friend, Bill to comment. Stay tuned!
Image & recipe from Smoke: New Firewood Cooking; By Tim Byres; Rizzoli International Publications Inc
1 tsp sorghum molasses
2 ounces Sun Tea, made with bourbon***
Splash of Drambuie
1 Twist Lemon
Splash of barrel-aged bitters, or Tennessee Whisky
Drizzle the inside of a rocks glass with the sorghum syrup to create a stained-glass effect, and then gently add ice. Pour in the Sun Tea and add a splash of Drambuie and the lemon twist. Finish with a splash of bitters.
*** Sun Tea
In the South, you sometimes see large glass jars of water set out on the porch to infuse with tea throughout the afternoon. There’s no tea in this version, but the concept is similar. Infused spirits can be left to soak for longer/shorter periods depending on the strength of flavour wanted. Save the soaked plank for grilling. Do let it dry out so the alcohol will evaporate and not cause a grill flame up. Once dry, the subtle flavour of the bourbon will transfer to the food.
In a large glass container with a lid, submerge the wood in the spirit and allow it to soak for 2 days.
Maple compliments bourbon; Tequila pairs with Western Red Cedar. Pass the spirit through a fine-mesh strainer and reserve in a clean, dry jar. Drink straight or in mixed drinks – as above.
1 (750-ml) Bottle of Bourbon
1 (2×7”) Maple Wood Plank
Western Maple live edge Taco boards to Fort Lauderdale, Florida – 2nd order!
This Week At West Wind:
We milled some round pizza serving trays for a brand new restaurant opening in Los Angeles. 20 of these finished trays left our warehouse this week and are bound to wow patrons sure enough! Have a need for a pizza server? Order Now!
Cordova Men’s Club Tour
We had the pleasure of giving a tour of our facility to the Cordova Men’s Club. We love showing what we do here to fellow wood enthusiasts! They are welcome back any time.
Gifts and Stocking Stuffers
Check out our updated Culinary Pages on our website for Dining and Entertaining; whether for your home or for larger commercial venues, we can help outfit the kitchen, the dining room, the outdoor patio. We hope our collection will inspire all aspects of cooking, dining and feasting.
Watch for our Home and Garden Updates coming soon!
Don’t forget about Gift Certficates! Get Yours Today!
Closed: Wednesday, December 24 Noon thru Sunday, December 28
Open: Monday, December 29 thru Wednesday, December 31 Noon
Closed: Wednesday, December 31 Noon thru Sunday, January 4
Open: Monday, January 5, 2015
The following tips were curated by us from the lovely Meredith at insockmonkeyslippers.com her site has some great recipes as well!
- VARIETY OF CURED MEATS AND SALAMI; 3 or more selections. Keep the cured meats sliced very thin and the sausages and salami either sliced thin or cubed. Figure on serving 3 slices of each variety for each person.
- CURED MEATS – Try Coppa (cured pork shoulder), Jamon Serrano (Spanish ham), Prosciutto (Italian ham), Mocetta (cured beef tenderloin).
- SAUSAGES/SALAMI – Try Spanish Dry Chorizo, or a dry-cured Finochietta or Casalingo.
- PATÉ – A paté is a mixture of cooked ground meat with additions like vegetables, truffles and nuts, minced into a creamy spreadable paste. It’s not a must-have on a board but it brings a different flavor and texture; and can be purchased by the slice, making it extremely affordable. Spread on water crackers or thinly sliced rye bread.
- SOMETHING PICKLED – Pickled vegetables are a fantastic pairing with meats. Have at least one selection. Try gherkins (tiny pickles), pickled red onions, pickled okra, olives or pickled mushrooms. A pickled something is a must! Our favourite………eggplant!
- SPREADS – A selection of sweet and savory spreads pair great on a cracker with a slice of cured meat or sausage. Try a fruit preserve or chutney for sweet and rustic stone ground mustard for the savory. Looks mighty fine served in a country-style ramekin with a small spoon or knife for serving.
- BREAD and CRACKERS – A selection of crackers and bread such as rustic baguette slices are a welcome sight to any board. A healthful, yet tasty selection would be rye bread.
HOW TO SERVE: Serve everything already sliced on one board. If you don’t have room for the bread and crackers, serve on the side. A basket or side plate works just fine.
BEER AND WINE PAIRINGS: Almost everything pairs with cured meats — that’s the great thing about serving a charcuterie board.
- White wines: Pinot Blanc, Pinot Grigio, Prosecco or Champagne. Bubbles will pair with everything!
- Red wines: Cotes-du-Rhone, Barbera, Beaujolais
- Beer: Saison, Farmhouse, Pale Ale, Czech or Bohemian Pilsner, Vienna Lager. Better yet, try a batch of your local brew-pub’s finest.
Most importantly, keep it to your liking and don’t stress. Be as adventurous or as conventional as you wish. Don’t forget the importance of presentation. Try one of our live-edge charcuterie boards.