58
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ESCARPMENTMAGAZINE
.
CA
SUMMER
2016
MapleWhiskey
BBQ
Sauce
What you need...
1 tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
1 can (796mL) puréed or crushed tomatoes
1 can (156mL) tomato paste
⅓
cupmaple syrup
¼
cup apple cider vinegar
¼
cupmolasses
1
½
tsp paprika
¾
tspWorcestershire sauce
½
tsp drymustard
½
tsp salt
Pinch cayenne pepper
¼
cup Collingwoodwhiskey
What to do...
In amedium saucepan, heat oil over medium heat. Cook onions and garlic, stirring occasionally,
until tender and light golden, about 8minutes. Stir in puréed tomatoes, tomato paste, maple
syrup, cider vinegar, molasses, paprika, Worcestershire, mustard, salt and cayenne and bring to
a boil. Reduce heat and simmer until sauce is thick, rich-coloured and glossy, about 1 hour.
Stir inwhiskey and cook for 5minutes. If desired, strain through fine-mesh sieve for a smooth
sauce, but this is not essential. Let cool before using. Refrigerate in an airtight container for up
to 2weeks. Makes about 3 cups.
|E|
You’ll want to slather this
rich, slightly sweet,
mahogany-coloured sauce
over just about everything.
In fact, we’re not
above simply eating it
by the spoonful!
RECIPE |COMMUNITYCOOKBOOKCOMPANY
PHOTO |HEATHERGOLDSWORTHY
Come ToOur Table, The SouthGeorgianBay Community Cookbook is a collection of recipes, art and stories
from local chefs, producers, growers and artists that celebrates and promotes the unique food culture
inSimcoe andGrey counties. Visit communitycookbook.ca to find out where to buy a copy or order online.
ESCARPMENT
®
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