Safety Recipe of the Week: Fireball Hot Toddy, Brunswick Stew and Beer Bread
It snowed for two days and the low tonight will be 4 degrees. It’s the perfect day to be lazy, enjoy the beauty of Colorado and warm our bones. A great start to an evening of yummy food on this blustery day was a Fireball Hot Toddy. Enjoy!
Fireball Hot Toddy
4 oz hot water
2 oz Fireball
.5 oz Apple Cider
1 tbsp Honey
Combine the above ingredients and garnish with apple peel, Cinnamon stick, and a grated Nutmeg.
1 tablespoon vegetable oil
1 onion, chopped fine
¾ cup ketchup
4 cups water
2 pounds boneless, skinless chicken thighs, trimmed
1 pound russet potatoes, peeled and cut into 1/2-inch chunks
8 ounces kielbasa sausage, sliced 1/4 inch thick
6–8 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon garlic powder
Salt and pepper
¼ teaspoon red pepper flakes
1 cup canned crushed tomatoes
½ cup frozen lima beans
½ cup frozen corn
1. Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and cook until softened, 3 to 5 minutes. Add ketchup and 1/4 cup water and cook, stirring frequently, until fond begins to form on the bottom of pot and mixture has thickened, about 6 minutes.
2. Add chicken, potatoes, kielbasa, 6 tablespoons vinegar, 1 1/2 tablespoons Worcestershire, mustard, garlic powder, 1 teaspoon salt, 1 teaspoon pepper, pepper flakes, and remaining 3 3/4 cups water and bring to boil. Reduce heat to low, cover, and simmer until potatoes are tender, 30 to 35 minutes, stirring frequently.
3. Transfer chicken to plate and let cool for 5 minutes, then shred into bite-size pieces with 2 forks. While chicken cools, stir tomatoes, lima beans, and corn into stew and continue to simmer, uncovered, for 15 minutes. Stir in shredded chicken and remaining 1 1/2 teaspoons Worcestershire and cook until warmed through, about 2 minutes. Season with salt, pepper, and remaining vinegar (up to 2 tablespoons) to taste. Serve.
Key Step: Browning Ketchup – Ketchup offers a lot of culinary bang for the buck, with sweet, tangy, and savory flavors in a single bottle. For this recipe, we cook the ketchup until it thickens and browns, making it even more complex.
3 cups flour (sifted!!)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounces) cans of good beer
1/2 cup melted butter (1/4 cup will do just fine)
Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.
NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust.