Previously, the Gazette had published Flame Tree’s recipes for their
A quick aside, before we get to the recipes, I wanted to thank my good friend Princess Fee for the warm 4th of July wishes on one of her blogs yesterday. While she may not be an American, I dare say she would fit in down the street from any one of us, provided that your down the street had a castle fit for a Princess. Thanks Princess!
Coca-Cola BBQ Sauce
4 Cups Ketchup
2 – 12 Ounce Cans Coca-Cola
4 Ounces Brown Sugar, packed
2 Ounces White Vinegar
1 Ounce Olive Oil
2 Jalapeno Chile Peppers, minced and seeded
1 Spanish Onion, diced
1 Ounce Garlic, minced
In a heavy-bottom saucepot over medium high heat, combine the olive oil and onions.
Cook for three minutes (until onions are brown).
Add the garlic, jalapeno peppers, brown sugar; cook for one minute.
Deglaze with the Coca-Cola (cook until a syrup consistency).
Add the ketchup and white vinegar.
Lower the heat; simmer for twenty minutes.
Maple BBQ Sauce
2 Bottles Bullseye BBQ Sauce
¾ Cup Apple Cider Vinegar
¾ Cup Maple Syrup, grade A dark amber
¼ Cup Plugra Butter
¼ Cup Shallots, chopped
1 Small Onion, diced
1 Clove Garlic, minced
1 Sachet* Rosemary, fresh
1 Sachet* Thyme, fresh
Kosher Salt and Ground Black Pepper, to taste
In a large pot over medium high heat, melt the butter.
Sauté the onion, shallots, garlic (stir often and caramelize well).
Deglaze with apple cider vinegar.
Reduce by twenty-five percent.
Add in maple syrup, bbq sauce, and the rosemary and thyme sachets.
Reduce heat to low; and simmer (approximately two tothree3 hours).
Remove the sachets and squeeze out excess liquid.
Puree the entire mixture until smooth.
Adjust seasoning as needed.
*A sachet is a small bag, formed of cheesecloth, that can infuse the flavors of the herbs and spices, while never allowing them to mingle in the recipe.