4 smallish sweet potatoes (we prefer garnet), 6-8″, 2-3″ in diameter
4 tablespoons olive oil or melted coconut oil
Salt to taste
Preheat oven to 450 degrees and lightly grease 2 cookies sheets, or line with parchment. Peel your sweet potatoes, but do not rinse them, you need them dry so the oil adheres. Slice your sweet potatoes into french fries: no perfect way to do this, but keep the pieces equal in size and thickness. Fries should be between ½” and ¾”.
In a large bowl, toss the fries with the olive oil, and any seasonings if you so choose. Spread the fries out in a SINGLE LAYER on a cookie sheet. Do not crowd your fries unless you want them mooshy! Sprinkle the fries with salt.
Place no more than two cookie sheets in the preheated oven and bake for 15 minutes. Remove cookie sheets and using tongs, flip the fries over, they should be golden on the flipped side. Return the cookie sheets, flip flopping the cookie sheet positions. Cook for another 10-15 minutes until the fries are golden and crispy.
Bourbon Vanilla Dipping Sauce
2 c Mayonnaise
1/3 c Bourbon prepared + .25 oz reserved raw
½ tsp vanilla extract
2 ½ T maple syrup
1.5 tsp molasses
¾ tsp Cinnamon
pinch kosher salt
In a medium sized sauce pan, add 1/3 C bourbon and place on high heat. Once the alcohol ignites, turn the burner off and allow the alcohol to burn off. Cool and set aside. In a large mixing bowl, add all ingredients, cooked bourbon and raw bourbon. Whisk thoroughly to incorporate. Place into a container, cover, label, date and refrigerate.
36 chicken wings (about 3 lbs.)
1 Tbsp. vegetable oil
1/2 cup chopped onion
1/2 cup pure maple or pancake syrup
1/2 cup ketchup
1/4 cup bourbon or whiskey
1 tsp. hot pepper sauce* (optional)
1/2 cup mayonnaise
Cut tips off wings; cut wings in half at joint.
In medium saucepan, heat oil over medium-high heat and cook onion, stirring occasionally, 5 minutes or until golden. Add syrup, ketchup, bourbon and hot pepper sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until sauce thickens slightly. Remove from heat. With wire whisk, stir in mayonnaise until smooth.
Grill or broil chicken wings, turning occasionally and brushing frequently with sauce, 15 minutes or until chicken is thoroughly cooked.
1 shank-end smoked ham, about 5 lbs.
1 Tb. butter
2 Tbs. peeled and minced fresh ginger
3 Tbs. dark rum, bourbon or fresh orange juice
1/2 cup bitter orange marmalade
1 Tbs. Dijon mustard
Position a rack in the lower third of an oven and preheat to 325°F. Line a roasting pan with aluminum foil and place a roasting rack in the pan.
Using a sharp knife, score the fat on the ham in a crosshatch pattern, creating 1 1/2-inch diamond shapes. Place the ham, flat side down, on the rack in the roasting pan. Add 2 cups water to the pan and cover loosely with aluminum foil. Bake until an instant-read thermometer inserted in the thickest part of the ham away from bone registers 125°F, about 1 1/4 hours.
Meanwhile, make the glaze. In a small saucepan, melt the butter over medium heat. Add the ginger and cook, stirring occasionally, until it softens, about 2 minutes. Add the rum and boil until it is reduced by half, about 2 minutes. Stir in the marmalade and mustard and bring to a boil, then remove from the heat and set aside to cool.
Remove the ham from the oven and discard the foil on top. Increase the oven temperature to 400°F. Spread the glaze all over the ham, forcing some of it into the scoring marks. Return to the oven and bake, uncovered, until the glaze melts onto the ham, about 15 minutes.
Transfer the glazed ham to a carving board. Let stand for 15 minutes, then carve into slices parallel to the bone. Serve hot or warm. Serves 12.
2 envelopes unflavored gelatin
2 cups cold water
1/2 cup firmly packed fresh mint leaves
1/2 cup sugar
1 cup bourbon
Garnishes: fresh mint sprigs, coarse sparkling sugar
Sprinkle gelatin over cold water in a medium saucepan. Let stand 5 minutes. Add mint leaves and sugar. Cook over medium-high heat, stirring often, 3 to 5 minutes or until steaming. Let stand 15 minutes. Remove and discard mint leaves. Stir in bourbon. Pour mixture into a lightly greased 9- x 5-inch loaf pan. Chill 4 hours to 1 week. Cut into squares. Garnish with fresh mint sprigs and coarse sparkling sugar.