Cooking in Good Spirits

Photography by SARAH UNGER

When you’re out for a night on the town, the bartender may ask, “Shaken or stirred? On the rocks or neat?” But in these local Chattanooga kitchens, you can enjoy your favorite spirits by the spoonful. Varieties of whiskey, tequila, and beer give these recipes a special oomph in the flavor department. Enjoy these spirituous treats and remember – cook responsibly.

“This jam is a sweet reminder of our precious family and friends, whom we are blessed to be able to share it with. We hope that you and your family will enjoy canning some of this delicious sweetness and sharing it with those close to you!”

Strawberry Margarita Jam

JENNIFER HOUSTON, OOLTEWAH

Makes 7 half-pint jars

Ingredients

• 3 cups strawberries, crushed (6 cups, whole) • ⅔ cup lime juice • ½ cup tequila • ¼ cup triple sec • 6 cups sugar • 1 foil pouch liquid fruit pectin • 1 tsp. lime zest

Directions

In a large heavy pot, mix strawberries, lime juice, tequila, and triple sec. Gradually add sugar, stirring to mix. Bring to a rolling boil, stirring constantly. Add pectin and lime zest. Return to a rolling boil, and continue to stir. Boil hard for 1 minute. Turn off the heat, and skim off the foam. Ladle hot jam into hot, sterilized jars. Add jar lids and rings. Process filled jars in boiling water canner for 5 minutes. Remove from the canner and cool. Cover with a towel during the cooling process. Leave jars alone for 24 hours to let pectin completely set.

"Growing up in Lynchburg, Tennessee, my grandmother used a variety of liquors in her everyday cooking. Her efforts were quite inspiring – and this recipe is no exception. Here's to hoping you enjoy eating this Motlow Tennesee Whiskey pie as much a I enjoy making it. Cheers!"

Motlow Tennessee Whiskey Pie

BETHE MOTLOW, DAYTON

Ingredients

• ½ stick salted butter • 2 eggs, beaten • ½ cup sugar • ½ cup light Karo syrup • 1 Tbsp. pure vanilla extract • 4 oz. Tennessee whiskey • ½ cup pecan halves, broken into large pieces • ½ cup bittersweet chocolate chips • 1 shallow pie crust • ½ tsp. sea salt • Whipped cream for topping

Directions

Preheat the oven to 350°. Mix the first 6 ingredients in a bowl to create the liquid mixture. Spread pecans and chocolate chips on the bottom of the pie crust. Pour liquid mixture over chocolate chips and pecans. Bake for 35 minutes. As soon as you remove the pie from the oven, sprinkle the sea salt on top. Serve warm, with fresh whipped cream on the side.

Stout Beer Ice Cream

ANGELA BALLARD, HIGHLAND PARK

Makes 1 quart

Ingredients

• 12 oz. Guinness or a locally brewed stout beer • 2 cups heavy cream • 2 cups whole milk • ¾ cup sugar • 1 tsp. vanilla paste or real vanilla extract • 6 egg yolks

Directions

In a saucepan over medium-low heat, simmer the stout beer for 10 minutes or until reduced by more than half. Remove from heat and allow to cool. In a heavy saucepan over medium heat, combine the cream, milk, sugar, and vanilla. Heat until small bubbles begin to form at the edge. Remove from heat. In a medium bowl, beat the egg yolks. Add 1 cup of the cream mixture, whisking to combine. In small amounts, pour the egg mixture into the cream mixture, stirring constantly. Return to the stove at medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (approximately 5 minutes). Remove from heat and strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing the wrap against the surface of the liquid to prevent a skin from forming. Refrigerate for a minimum of 2 hours, preferably overnight. Add the stout beer reduction to the cream mixture and whisk to combine thoroughly. Pour into the canister of an ice cream freezer, and freeze following the manufacturer’s instructions. Transfer to an airtight container and freeze until ready to serve. “I first had this rich ice cream when my husband and I were traveling in Ireland, where Guinness beer was born. We love making it with locally brewed stouts. It’s terrific in beer floats, too, as a decadent dessert cocktail that’s creamy and malty with hints of coffee and chocolate flavors.”

“A friend from Minnesota showed me this dish he served at his restaurant. I love to smoke and grill meats, and these mushrooms go with steak, chicken, or pork. The fire from the Jack Daniels is really fun for entertaining friends and making a statement that dinner is about ready to eat.”

Whiskey Mushrooms

DAVE POLISKY, EAST BRAINERD

Ingredients

• ¼ cup salted butter • 16 oz. baby bella mushrooms, sliced • 2 cloves garlic, minced • 1 shallot, minced • 1 shot Jack Daniel’s whiskey

Directions

Melt butter in a pan over high heat. Add mushrooms, garlic, and shallot. Cook on high heat 10-15 minutes. Add one shot of Jack Daniels, and light immediately with a long-handled lighter. Cook for another 3-5 minutes. Add fresh parsley, salt, and pepper if desired.

“We love the simplicity and versatility of the beer can chicken when casually entertaining, as it always turns out great. There are so many sides that pair well with this – macaroni and cheese, baked beans, green beans, coleslaw, kale salad.”

Beer Can Chicken

JILL ALLEN, LOOKOUT MOUNTAIN

Ingredients

• 1 4-5 lbs. whole chicken • 6 Tbsp. Meat Church Honey Hog

BBQ seasoning • 1 can of your favorite beer, minus 4 big sips

For the barbecue sauce: • 1 (8 oz.) can tomato sauce • 1 (6 oz.) can tomato paste • ½ cup water • ¼ cup honey, agave, or molasses • 2 Tbsp. brown sugar • 1/3 cup apple cider vinegar • 1 tsp. Meat Church Honey Hog

BBQ seasoning • 2 Tbsp. Worcestershire • 1 tsp. smoked paprika • ½ tsp. garlic powder • ½ tsp. white pepper • ¼ tsp. onion powder • 1 tsp. liquid smoke (optional)

Directions

Prep the chicken. At least 4 hours (but no more than 8 hours) before cooking, season the chicken all over with Meat Church Honey Hog seasoning, including the cavity of the bird. Remove any giblets. Refrigerate seasoned bird until 30 minutes to an hour before cooking. Make barbecue sauce. Combine all ingredients in a medium saucepan over mediumlow heat for 10-15 minutes, whisking occasionally and adding more water for desired consistency. Allow to simmer over low heat for 20-25 minutes more. There will be plenty for basting and dipping. Prepare a charcoal grill or smoker for 350° and indirect heat. Place chicken over an open beer can in the stand. Transfer the stand with beer and chicken to the grill and close the grill cover. Cook for 45 minutes or until the internal temperature reaches 145°. Baste the bird with barbecue sauce. Continue cooking for 45 minutes longer or until the internal temperature reaches 165°. Remove your chicken from the grill, and let it rest for 15 minutes. Serve with your favorite coleslaw.