Father’s Day Potluck Bourbon BBQ

We celebrated an early Father’s Day with Mark’s family on Sunday with a great bourbon and cherry inspired potluck BBQ. Fresh organic cherries were only $3.00 per pound at the farmer’s market this week and we also have plenty of bourbon left over from Mark’s birthday dinner at the Grange restaurant in Sacramento,so I thought we should go with it. I found a recipe for Bourbon Marinaded Pork Loin in [amazon-product text="Texas Ties:Recipes and Remembrances" type="text"]0965706303[/amazon-product] by the Junior League of North Harris County. This cookbook was a wedding gift and reminds me of the time when my family lived  in the Woodlands,Texas (North Harris County). This was a period of time I remember fondly,my introduction to southern hospitality,hot summer rains,and going to New Orleans in August to get out of the heat…So the menu was inspired by the chef Michael Tuohy of the Grange restaurant,the south,the Woodford bourbon,and fresh picked cherries.

(We used our extra tomato seedlings as a center piece and party favor)

The Menu

Bourbon Pork Tenderloin and Chicken Breasts
Coleslaw
Fresh rolls
Fruit salad

We like to get our pork from a local rancher,Bledsoe,at our local farmer’s market. He raises and butchers natural pork and the tenderloin is only $6 a pound. He is at the Davis Farmer’s Market on Saturdays and the Sacramento Farmer’s Market (8th and W) on Sundays. I have liked everything we get from him,especially the pork sausage. As I mentioned earlier,I got this recipe from the Texas Ties cookbook. It calls for equal parts bourbon,soy sauce,dijon mustard,brown sugar,and olive oil with a little Worcestershire and lots of minced fresh ginger and garlic. Yum! But if you don’t have bourbon you could substitute apple cider vinegar or another sweet/fruity vinegar.  Bernice (Mark’s mom) made the coleslaw so I don’t have a recipe (sorry),but it was delicious! Ruth (Mark’s sister) provided the fresh rolls (still hot!).  Mark and I made a simple fruit salad of mango,pineapple,and fresh cherries,and Mark did a great job on the BBQ!  The dinner was great,but this year what I really focused on was the beverages.

The Bar

Bourbon Cherry Coke

Pour 1 shot bourbon over ice
Add one shot (or less) cherry syrup
Add coke as desired
Top with bourbon cherry

Bourbon Cherry Lemonade

Pour 1 shot of bourbon over ice
Add 1 shot of cherry syrup
Add lemonade as desired.
Top with a bourbon cherry

Mint Julep

Place fresh mint at bottom of the glass
Fill glass ¾ full with ice
Pour in 2 shots of mint syrup
Pour in one shot of bourbon and mix

Sweet Mint Iced Tea

Pour tea over ice
Add mint syrup as desired
Top with fresh mint

Cherry Lemonade

Pour lemonade over ice
Add cherry syrup as desired
(about one shot)
Top with maraschino cherry

Cherry Coke

Pour coke over ice
Add cherry syrup as desired
Top with a maraschino cherry

Arnold Palmer

Fill glass about halfway with ice and tea.
Add lemonade as desired

OK,so maybe it got a little out of hand,but I was having fun. It all started when I got the idea to make Bourbon Cherries for the party (recipe below). I made them earlier in the week because you want them to sit at least two days before serving. Then I just kept going…Saturday I made fresh mint simple syrup and cherry syrup,fresh lemonade,and decaf black iced tea. If you have ever been to my house,you know my vice is “mexican coke.”It’s made with cane sugar instead of corn syrup. It also comes in those cool glass bottles. So we threw a few in the cooler and it was BYOB&W (bring your own beer and wine). I made little recipe cards and set everything out on the buffet for self service. It was a lot of fun and I think at least one of each recipe was made and tried by someone in the group. We ended with dessert and I think over did it a little…

The Dessert

Peach Pie
Vic’s Vanilla Ice Cream
Bourbon or Maraschino Cherries
Anna’s Ginger Wafer’s
See’s Chocolates

Marty and Carol (Mark’s dad and his wife) brought a delicious peach pie from a bakery in Oakland (sorry I don’t know the name,but if I find out I’ll post it). Larry (my brother-in-laws father) generously brought the ice cream from our local ice cream parlor and Kate (my brother-in-laws mother) brought the See’s candies. I provided the bourbon cherries and ginger wafers. I highly recommend the peach pie topped with ice cream and bourbon cherries!

We really had a wonderful and fun Father’s Day celebration and I wish you all the same!

Bourbon Cherries

1/2 cup of sugar
1/4 cup of bourbon
2 TB minced crystalized ginger
2 lemon slices
1 cup water
1 pound fresh pitted cherries (I highly recommend a cherry pitter)

Warm your canning jars in hot water. Combine all ingredients except the cherries in a medium sauce pan and let simmer for 5 minutes. Remove from the heat and remove the lemon slices. Quickly fill the warm jars with the cherries. Carefully pour the syrup over the cherries. Be sure to leave enough room at the top to get a good seal. Be sure the rims and lids are dry before screwing on the lids. Let cool completely before refrigerating (makes about 5 cups).

P.S. These make great gifts or party favors,especially in one cup jars.