Maple Bourbon Sauce Recipes

MAPLE BOURBON BARBECUE SAUCE

Steps:

• Add all ingredients except for the whiskey to a large saucepan. Whisk to combine and heat over medium. Bring to a full (but controlled) boil. Reduce the heat and allow sauce to simmer, stirring occasionally, for 20 to 30 minutes, until thick.
• Add the whiskey and continue cooking another 5 minutes.
• Remove saucepan from heat and allow it to cool. The sauce will continue to thicken as it cools. Transfer sauce to a sealable container and refrigerate until ready to use. Sauce will keep for up to 3 weeks.
• Use as a meat marinade or for drizzling on all the foods ever.

STICKY MAPLE BOURBON CHICKEN

Steps:

• Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
• While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
• To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.

MAPLE BOURBON BARBECUE SAUCE

Steps:

• In medium saucepan over medium-high heat, whisk together all ingredients.
• Bring to simmer, lower heat to just maintain gentle simmer.
• Cook until thickened and reduced by half, about 20 minutes.
• Cool, cover, and refrigerate for up to 2 weeks.

BROWN BUTTER GARLIC-MAPLE BOURBON SAUCE

Steps:

• Melt butter in a stainless steel skillet over medium heat. Cook, stirring occasionally, until butter turns a golden brown color, 5 to 7 minutes. Butter will foam and then settle down.
• Add garlic and saute until fragrant, 30 to 60 seconds. Stir in crushed red pepper. Reduce heat to medium-low. Stir in maple syrup and lemon juice until combined.

MAPLE APPLE BOURBON GLAZE

Steps:

• Combine apple juice, maple syrup, bourbon, brown sugar, liquid amino acid, Dijon mustard, and granulated garlic in a saucepan using a whisk over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until glaze thickens and is reduced by about 1/3, about 12 minutes. Let glaze cool.

MEATLOAF WITH MAPLE BOURBON BBQ SAUCE

Steps:

• Pre-heat oven 425 degrees F.
• Line a baking pan with tinfoil (to ease clean up). A loaf pan or a roasting pan all work well.
• Place meats in a large bowl.
• grate or food process carrot and add it to the bowl with the meat.
• Finely chop or food process the onion and add it to the bowl with the meat.
• Add almond meal (finely ground almond flour) to the meat mixture. If this ingredient is not available a finely chopped slice of bread can also suffice. However, the recipe will no longer be gluten free.
• Add curry powder, chili powder, italian seasoning, garlic powder and hot sauce to the meat mixture.
• Put a dollop of maple syrup and a dollop of ketchup in the meat mixture (optional).
• Using your hands, mix the meat mixture together with the spices and vegetables, working it till all the ingredients in the bowl are mixed together. The mixture should be fluffy and wet, but not runny. If the mixture is too loose, add a little more almond meal, but careful not to add too much as it should be moist!
• Form the meat mixture into a loaf shape in the pan you are using. The loaf should be about a pinky's width away from the sides of the pan, mounded up. If there isn't enough room, use a slightly larger pan. If you fill the pan right up grease will not be able to escape the sides and will overflow from the loaf! It is better to use a too large pan than a too small pan.
• Put the bowl you mixed the meat in to the side. You can use this later to drain extra grease into.
• Place loaf into the preheated oven. Set a timer for 40 minutes. Bake uncovered.
• While the loaf is cooking, whisk together the ketchup, maple syrup, mustard and bourbon to make your BBQ sauce. If you like spicy foods feel free to add some chili flakes or some of your favourite hot sauce.
• After the meatloaf has baked for 40 minutes, remove it from the oven and carefully drain the liquid from the pan. For ease of not making extra dishes, I suggest using the bowl you mixed the meat into. This liquid will be discarded! Only drain as much as you can safely. Use heat-safe oven mitts while doing this!
• Pour the BBQ sauce mixture over top of the meatloaf and put it back in the oven for 30 minutes.
• After 30 minutes insert a meat thermometer into the middle of the thickest part of the loaf. It should read at least 160 degrees F. If it does not, cook it for another 15 minutes and check again.

MAPLE BOURBON SALMON

Steps:

• Place salmon in a shallow dish. Combine brown sugar, maple syrup and bourbon; pour over salmon; let stand 15 minutes. In a large skillet, heat oil over medium heat. Add salmon; cook until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm. Add walnuts, green onions and bacon to skillet; heat through. Serve with salmon.