Sunday, September 18, 2011

Honey Bourbon Barbecue Chicken Breasts

2 tablespoons butter
1 cup onion, minced
1 clove garlic, minced
2 cups ketchup
1 cup apple cider vinegar
1 cup molasses
1/2 cup honey
1 tablespoon Dijon mustard
1 tablespoon chili powder
1 tablespoon black pepper
2 tablespoons bourbon
6 chicken breast halves
1 tablespoon coarse kosher salt
1/2 tablespoon black pepper

Melt butter in a saucepan over medium heat. Add onion and garlic and sauté until soft, about 4 minutes. Add the next 7 ingredients. Reduce heat to a simmer and cook slowly for 20 minutes; until the sauce thickens. Stir in bourbon.

Prepare a medium-hot fire in the grill.

Mix salt and pepper together. Sprinkle over chicken breasts. Grill chicken about 10 minutes per side or until the internal temperature reaches 165°F. Reserve 1 cup of barbecue sauce. Brush chicken lightly with remaining sauce and cook for 2 minutes longer.

Place chicken on a platter and cover loosely with foil until ready to serve. Serve with remaining sauce, warmed.

Sunday, September 11, 2011

Pumpkin Spice Syrup

1 1/2 cups WATER
1 1/2 cups SUGAR
1/2 teaspoon GROUND CLOVES
1/2 teaspoon GROUND GINGER
1 teaspoon GROUND NUTMEG
2 Tablespoons plus 2 teaspoons PUMPKIN PUREE

In a small pot, over medium heat, dissolve sugar in water.

Add remaining ingredients. Allow to cook for 6-8 minutes, stirring often. (Do not boil!)

Strain mixture using cheesecloth or a tea towel.

Pour into a bottle or jar and store in the refrigerator.