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Iowa Sipp'n Night Mosa

1 Jigger Sipp'n Sweet Corn
1/2 Jigger Grand Marnier
5-6 ounces of sweet white Iowa wine
1 stem less maraschino cherry

In a white wine glass combine ingredients.
Eat cherry when finished with drink.

Submitted by Chris McAninch

Company Name sippn.net

Not eligible to win. Dang

Bull Sipp'n

1-1 1/2 shots of Sipp'n Sweet Corn

4-6 ounces of Red Bull

Mix with ice and you will be Bull Sipp'n in no time

Submitted by Chris McAninch

Company Name sippn.net

Not eligible to win. Dang

 Sipp'n Popped Corn


3 oz Sipp'n Sweet Corn

Ice

Combine in glass

repeat as necessary till your popped ;-)
 

Public Submission by Gary P.

Norwalk Iowa

Sipp'naid

Mix

3 oz Sipp'n Sweet Corn Whiskey

3 oz AE Lemonade

in a mason jar full of ice and garnish with a lemon wedge

A tsp or 2 of Cody's Gold Honey from Urbandale can be added.

Very simple and very refreshing

Public Submission by Doug P.

Grimes,IA

Brined "Sipp'n Sweet Corn Whiskey" Turkey

Ingredients:

2 gallons cold water

2 cups Sipp'n Sweet Corn Whiskey

2 cups coarse salt (kosher or sea)

1 cup sugar

1 12-15 lb turkey, rinsed (giblets removed)

 

1.  In a pot or clean bucket, large enough to accommodate the turkey, combine water, whiskey, salt & sugar.  Stir to dissolve the salt & sugar.  Add turkey & refrigerate for 18 to 36 hours.  If you don't have refrigerator space, place the bucket in a cooler packed with ice.  Make sure the bucket stays covered.

 

2.  Remove the turkey from the brine, and dry well with paper towels.  Let stand, covered at room temperature for 1 to 2 hours.

 

3.  Preheat oven to 500 degrees.  Place bird on a roasting rack inside a wide, low pan.  Tuck back the wings & coat whole bird liberally with vegetable (or other neutral) oil.*

 

4.  Roast on lowest level of the oven at 500 degrees for 30 minutes.  Remove from the oven & cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast & return to the oven, reducing oven temperature to 350 degrees.  Set thermometer alarm (if available) to 161 degrees.  A 14 to 16 pound bird should require approximately 2 to 2 1/2 hours of roasting.

 

5.  Let turkey rest, loosely covered for 15 to 20 minutes before carving.

 

* (Optional) In a small bowl, combine 2 Tbsp of coarse salt, 1 Tbsp of freshly ground white pepper & 1 Tbsp of freshly ground black pepper.  Rub the inside & outside of the turkey with salt-n-pepper mixture after oiled.

 

Optional Cooking Methods:  You can also roast the bird in an electric roaster pan at 325 to 350 degrees, or roast it on the grill.  I LOVE my Holland Grill  for roasting my turkey using this recipe.

 

It will be the most flavorful & moist bird you will ever have!

Public submission by Kathy T.

 

   
   
   

 

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