Smoky Cherry Bourbon Blast
Created exclusively for the Arts, Beats & Eats Festival by Mikal Jones, Culinary Institute of Michigan Food and Beverage Management Student.
Smoky Cherry Bourbon Blast Recipe
- Rim 16 oz glass with Kroger Cajun Spice Mix (or Blackened / Cajun Spice Mix – recipe below)
- Pack 16 oz glass with ice
- 1 oz Kroger brand honey simple syrup
- 1 oz Grenadine
- 1.5 oz Kroger brand orange juice
- 1.5 oz Jim Beam Bourbon
- Garnish with orange and cherry flag.
Blackened/Cajun Spice Mix
Using Kroger-brand spices
- 1 Tbsp Cayenne Pepper
- 1 tsp Onion Salt
- 1 tsp Garlic Powder
- 1 tsp Ground Black Pepper
- 1 tsp Sea Salt
Honey Simple Syrup Mix
- 8 oz cup Kroger brand honey
- 8 oz Hot water
- Stir until honey is dissolved
- Store and chill in 8 oz Squeeze bottle for service
Smoky Cherry Bourbon Blast (Mocktail Version) Recipe
- Rim 16 oz glass with Spice Mix – optional
- 1 oz Honey simple syrup
- 1 oz Grenadine
- 1.5 oz Orange juice
- 1.5 oz Lemon juice
- 1.5 oz Water
- Garnish with orange and cherry flag.
Blackened/Cajun Spice Mix
Using Kroger-brand spices
- 1 Tbsp Cayenne Pepper
- 1 tsp Onion Salt
- 1 tsp Garlic Powder
- 1 tsp Ground Black Pepper
- 1 tsp Sea Salt
Honey Simple Syrup Mix
- 8 oz cup Kroger brand honey
- 8 oz Hot water
- Stir until honey is dissolved
- Store and chill in 8 oz Squeeze bottle for service
Chewy Lemon Brownies with Honey Lemon Glaze
Created exclusively for the Arts, Beats & Eats Festival by Maya Van Buskirk, Culinary Institute of Michigan student, Gold Medalist and Michigan State Champion in Post- Secondary SkillsUSA Baking and Pastry Arts.
Chewy Lemon Brownies with Honey Lemon Glaze Recipe
Yield: Full Sheet Tray
Portion Size: As Desired
Ingredients
Full Sheet Tray:
- 48 oz Unsalted butter, room temp
- 35 oz Sugar
- 10 ea Eggs, room temp
- 6 ea Zest from lemons
- 3 tsp Salt
- 26 oz AP flour, sifted
- 10 oz Lemon juice
Glaze:
- 4 oz Butter, room temp
- 10 oz Cream cheese, softened
- 4 oz Kroger brand clover honey
- 2 oz Lemon juice
- Fresh lemon zest
Methods
Full Sheet Tray:
- Combine butter and sugar in a bowl and cream until smooth.
- Gradually add eggs and mix until just combined
- Stir in lemon juice and zest.
- Finally, stir in sifted flour and salt
- Pour onto a sprayed and lined sheet tray.
- Bake at 325 F (convection) 350 F (conventional) until set on top and golden brown.
- Cool completely.
- Spread with glaze and sprinkle with fresh lemon zest. Chill until firm.
- Cut into desired size and shape.
Glaze:
- Cream butter until smooth.
- Add cream cheese in small amounts until smooth
- Add in honey and juice and mix until smooth.
- Spread over cooled brownies.
- Chill before cutting
Honey Chipotle Chicken with Jardinière Vegetables
Created exclusively for the Arts, Beats & Eats Festival by Steven Stempnik Culinary Institute of Michigan student, Gold Medalist & Michigan State Champion and National Championship Silver Medalist in Post- Secondary SkillsUSA Culinary Arts.
Honey Chipotle Chicken with Jardinière Vegetables Recipe
Yield: 6 to 12 serverings
Portion Size: 1 to 2 legs per serving
Ingredients
Marinade:
- 16 oz Apple cider vinegar
- 8 oz Vegetable oil
- 1 Tbsp Poultry seasoning
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 1 ea Egg
Chicken:
- 12 ea Chicken Legs (breast can be used if desired)
Sauce:
- 1 ea Chipotle pepper (depending on the desired heat this can be increased or decreased)
- 4 oz Clover honey
- 2 oz Soy Sauce
- 1 tsp Garlic powder
- 1 tsp Apple cider vinegar
Vegetables:
- 12 oz Carrots
- 12 oz Zucchini
- 12 oz Yellow Squash
- 12 oz Bell peppers (blend of red, yellow and orange)
- 12 oz Peas
- 1 ea Whole corn
- 24 ea Pearl onions
Quick Pickled Red Radish:
- 1 ea Radish sliced paper thin
- 4 oz Water
- 4 oz Apple cider vinegar
- 1 tsp Salt
- 0.5 tsp Sugar
Methods
Marinade:
Whisk all ingredients together and keep chilled.
Chicken:
Process chicken as desired. If using legs or an airline breast, the bones can be scraped if a clean finished look is desired. Marinate chicken for three to six hours depending on the size of the legs. If using whole chicken half’s, they can be marinated overnight. Boneless breasts will take even less time. Remove chicken from marinate and pat dry. Grill on char grill or outdoor grill brushing with the remainder of the marinade as the chicken cooks. Season to taste. Glaze chicken by tossing in a bowl with sauce just before placing on the plate.
Sauce:
Process all ingredients until smooth. Heat in a sauce pot. Caramelize pearl onions and hold in sauce. Drizzle sauce over onions after plating them.
Vegetables:
Any vegetables can be used for Jardinière. Sauté vegetables in a small amount of olive oil. Season to taste.
Quick Pickled Red Radish:
Blend water, vinegar, salt and sugar to make a simple pickle solution. (any additional spices can be used as desired) Bring to boil for five minutes. Pour into a container and submerge radishes. Drain when ready to use.
Fresh Herbs:
Steven used fresh cilantro, celery heart leaves and chives when garnishing this dish.
Additional:
This recipe was designed as an appetizer utilizing one to two legs as a portion. A starch of choice could easily be added to make an entrée. This can also be done with wings as well. Legs could be served without the vegetables as a quick snack. The variations are limitless.