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100 l MACON MAGAZINE DECEMBER/JANUARY 2013 BOURBON PUNCH FOR A CROWD 70 ounces bourbon 2/3 cup sugar syrup to taste 2 cups orange juice 2 750-ml. bottles club soda or champagne 12 maraschino cherries 1 cup lemon juice 1 cup peach brandy Directions: Chill all ingredients before assembling punch. Put all ingredients except for club soda or champagne and cherries into a chilled punch bowl. Mix well and check for sweetness. When it comes time to serve the punch, add club soda or champagne and stir gently. Garnish with cherries. It serves about 40. HOT BUTTERED BOURBON If you're looking for a hot drink to warm you and your guests up on a cold winter's night, then hot buttered bourbon is the perfect mix. is recipe is per serving. 2 ½ ounces bourbon 6 oz apple cider 1 cinnamon stick 1 part butter Pinch nutmeg Pinch ginger Directions: Heat bourbon and apple cider in a saucepan. Pour into warmed mug. Add cinnamon stick and butter and stir. Sprinkle nutmeg and ginger over the top. SPICY BOURBON TURKEY CHILI 3 pounds ground turkey 1/4 cup olive oil 2 large bell peppers, chopped 2 large onions, chopped 1 8-ounce can cut mushrooms, drained 8 medium garlic cloves, minced 3-1/2 teaspoons ground oregano 2-1/2 teaspoons cumin 3 teaspoons salt 3 tablespoons sugar 1-3 teaspoons ground red pepper 1-1/4 ounce package chili seasoning mix 2 14 1/2-ounce cans diced tomatoes 2 16-ounce can kidney beans, drained 3/4 cup bourbon 2 16-ounce cans tomato sauce Brown turkey and minced garlic. Melt butter in a large pot over medium heat. Add the bell peppers, onion and mushrooms and cook for 10 minutes. Add the turkey and garlic mixture to pot. Stir in the remaining ingredients except for the bourbon and beans. Use only 1 teaspoon of ground red pepper to begin with, adding more for hotter chili. Simmer uncovered for 1 1/2 hours. Stir occasionally. Add bourbon and kidney beans and simmer for 1/2 hour longer. Add cooked spaghetti or brown rice if desired. Makes 8-10 servings. BOURBON FUDGE 14 ounce can sweetened condensed milk 2 cups milk chocolate chips 1 cup semi-sweet chocolate chips 2 tablespoons melted butter 3 cups walnuts, coarsely chopped bourbon to cover the nuts (approximately 2 cups) pinch salt Soak walnuts overnight in enough bourbon to cover them. Melt chocolate chips in sweetened condensed milk, add a pinch of salt. Cook over low heat, stirring occasionally until candy forms a hard ball in cold water. Remove from heat and add drained nuts to candy. Put melted butter into a 9" x 13" pan and add fudge. Let stand until firm. BOURBON SAUCE FOR ICE CREAM 2 cups Splenda brown sugar mix (mix of Splenda and brown sugar) 1 cup water 1 cup strawberry preserves 1 lemon; juiced 1 orange; cut into small sections 1/2 cup Jim Beam® Bourbon 1 cup pecans or English walnuts Combine ingredients whisking to mix and refrigerate. is recipe "ripens" and gets better as time goes on. Bourbon is a new cocktail trend according to Richie Jones at Downtown Grill and writer Leila Regan-Porter (see page 36). And there are many traditional drinks to make with this trendy alcoholic beverage, but it is also a wonderful ingredient for cooking, especially during winter months. Here are a few recipes, including some cocktails, for your perusal to enjoy at a party or by the fire on a cold winter eve. Enjoy. last bite More than Manhattans