IPA-Battered Onion Rings
Are you ready for some football? The Big Game has finally arrived! This year’s two best teams square off for the title and some bragging rights. Whether you are watching the game or the ads, there no doubt will be great food. While you are prepping for your big party make sure to include these delicious finger food and cocktail recipes along with the other game staples. Appetizers for The Big Game are courtesy of Rave Review!™ Original Culinary Spirits™ – the first line of spirits created specifically for cooking. Why cook with Culinary Spirits? Click here to find out. Have a good time watching football (and the commercials!). Rave Review! is available in New York City, Miami, and online.
IPA-Battered Onion Rings
3 cups all-purpose flour
2 eggs, separated
1 cup Rave Review!™ Original Culinary Hops™
4 tbsp. butter, melted
Salt, to taste
3 large onions, sliced into rings
2 quarts oil, for frying
Sift flour into a large bowl. In another large bowl, whisk egg yolks. Mix in Culinary Hops, butter and salt. Set aside 1 cup of flour for dipping the onion rings. Slowly stir the egg yolk mixture into the remaining flour and mix well. Allow the mixture to stand 30 to 60 minutes. Heat oil to 375 degrees . In a small bowl, beat the egg whites until stiff. Gently fold the egg whites into the batter.
Coat each onion ring with flour and dip into batter. Deep fry the battered rings, several at a time, until golden brown. Drain on paper towels and serve.
Bourbon Chicken Wings
For the marinade:
2 tbsp. butter
1 large shallot, chopped
3 garlic cloves, chopped
4 oz. Rave Review!™ Original Culinary Blended Bourbon™
½ cup brown sugar
½ cup honey or agave nectar
1 tbsp. canned Chipotle peppers, minced
8 oz. chili sauce (more if you like spicy)
8 oz. barbecue sauce
3 oz. wing sauce
50 chicken wings (if frozen, thaw completely)
In a large saucepan, melt the butter. Add the shallot and garlic cloves and saute, about 2 to 3 minutes. Stir in the Culinary Bourbon, brown sugar and the honey to heat through, 1 minute. Next add the chipotle pepper, chili sauce, barbeque sauce, and wing sauce and cook, stirring occasionally for 2 minutes. Let cool. At this point you can adjust the sweet or spiciness to taste.
Pour into ziplock bags containing raw chicken wings. Marinate overnight.
Pre-heat oven to 425 degrees. Spread chicken wings onto foil-lined baking pans and coat with extra sauce (make sure to use a pan with a raised edge.) Bake for 25-30 minutes. Exact time will depend on size of the wings.
Four-Layer Rum Bean Dip
1 can (15 oz.) refried black beans
Zest and juice of 1 lime
2 tsp. Rave Review!™ Original Culinary Rum™
¼ to ½ tsp. chipotle powder
2 tbsp. seeded and chopped green chiles, mild or hot
1 avocado, peeled, pitted, and mashed
¼ cup salsa verde (tomatillo salsa)
¼ cup pitted black olives, sliced
1 to 2 cups chopped heirloom tomatoes
¼ cup sour cream
Smoked salt, to taste (use regular salt if unavailable)
Cilantro or mint, for garnish
Tortilla chips for serving
Add the beans, lime zest and juice, Culinary Rum, and chipotle powder to a food processor and pulse until smooth. Spread mixture on the bottom of your serving plate. Combine the sour cream and chilies in a small bowl. Spread over the beans but leave a bit of the beans showing. Mix together the mashed avocado and the salsa verde. Spread over the sour cream. Sprinkle the tomatoes and olives on top with the smoked salt and layer over the top. Garnish with cilantro or mint. Serve at once with tortilla chips.
Red Zone Punch
1 bottle of Sobieski Vodka (750 ml)
8 oz. orange liqueur
6 oz. orange juice
8 oz. cranberry juice
6 oz. pineapple juice
Lemon slices for garnish
Add all ingredients into bowl and stir generously. Top with lemon slices for garnish. Top with Champagne to taste.
½ oz. Sobieski Vodka
½ oz. Triple Sec
½ oz. green-apple schnapps
½ oz. Botran Rum
½ oz. Ungava Gin
3 oz. ice tea
Lime slice for garnish. Serve over ice.
1 oz. Lucid Absinthe
1 oz. Sobieski Vanilia Vodka
4 oz. cola
1 mint sprig
Combine all ingredients in a cocktail shaker with ice and strain into a highball glass. Garnish with a sprig of mint.