 Summer is the perfect time to get outside and barbecue. So today I'm sharing my new favorite summer barbecue recipe with all of you. Trust me when I tell you that you will be licking this delicious sauce off your spoon, your plate AND your fingers because you will not want to waste even a single drop. It's just that good. You should probably just go ahead and make a double batch because you will want to have plenty of extra. I know that this sauce tastes great on chicken but I'm sure it would be equally tantalizing on ribs or even shrimp.  Grilled Chicken with Bourbon Cherry Barbecue Sauce 3 cups frozen cherries, pitted and thawed 1/4 cup water 2 Tablespoons sugar 1/3 cup honey 1/3 cup ketchup 1/4 cup tomato paste 1/4 cup rice wine vinegar 3 Tablespoons bourbon 1 1/2 Tablespoons kosher salt 1 teaspoon black pepper 1/2 teaspoon dry mustard 1 teaspoon onion powder 1/8 teaspoon red pepper 4 split chicken breasts
Remove chicken from grill and allow to rest.
Serve chicken with reserved sauce.
It's really hard to tell from these pictures but this sauce was the most beautifully ruby red colored barbecue sauce that I've ever seen. I don't know if I've ever referred to barbecue sauce as "beautiful" but this shiny, deep burgundy sauce really was pretty AND it was just as delicious as it was beautiful.
Ciao!
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Happy 4th of July!!!Happy Birthday America!! It's a beautiful morning in Georgia and after all the rainy days we've had - I'm soaking in all of the sunshine that I can today. How about you? How are you celebrating the 4th of July? A cookout, floating around the pool, fireworks? With any luck - I'll manage to work in all 3 of those things into my day. If your 4th of July celebration happens to include food - let me recommend this Fresh Fruit Tart. It is just about the most perfect summer sweet treat. It's the perfect combination of light and fruity and crunchy and tart.
Fresh Fruit Tart Crust 1 1/3 cups flour 1/4 cup sugar 1/8 teaspoon salt 10 Tablespoons butter 2 Tablespoons water Tart 1/3 cup white baking chips 1/4 cup heavy cream 1 teaspoon grated lime zest juice from 2 limes pinch salt 6 ounces marscarpone cheese 2 ripe peaches, cut into 24 1/4" slices 4 cups raspberries, blackberries and blueberries 1/3 cup apricot preserves
Fill in tart with remaining berries. 
Dab over fruit using a pastry brush. Refrigerate tart 30 minutes.
 Remove tart from pan and let sit 15 minutes before slicing into wedges. We had one of these last week to celebrate Ben's birthday. It was such a treat. Honestly, when you live in a house full of cakes and cupcakes - any dessert OTHER than cake is a welcome treat. I thought it made a perfect birthday "sweet" and even though I forgot to take a picture - it looked even prettier with candles.
Ciao! |
