Recipes from Cody Road Cookbook

Stephanie Godke is the author of "Recipes from Cody Road", a cookbook featuring dishes that contain spirits from Mississipppi River Distilling Company in LeClaire. She created all the recipes with the ability to take flavors from locally-distilled whiskeys, bourbons and liquors and marry them into a variety of foods.

Recipe #1
Spirit: Cody Road Bourbon
Cody Road Sweet Potato Bisque With Brown Butter Cinnamon Sugar Croutons

2 tablespoons olive oil
2 tablespoons unsalted butter
1 sweet onion, diced
2 garlic cloves, minced
1 pinch of red pepper flakes
3 tablespoons Cody Road Bourbon
2 medium sweet potatoes, peeled and cubed (mine came to about 1-1/4 pounds, peeled and cubed)
2 cups low-sodium vegetable stock
2 cups water
1/2 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper

Croutons
4 slices whole grain bread, cut into cubes
2 tablespoons brown butter
1/2 tablespoons granulated sugar
1/4 teaspoon cinnamon

Preheat oven to 425 degrees.Heat a large pot over medium heat and add olive oil and butter. Add onions with pepper fakes and a pinch of salt and stir to coat, then cook until softened, about 5 minutes. Add garlic and cook for another min-ute. Increase heat slightly and add bourbon, stirring well. Let cook for 2-3 minutes.Add sweet potatoes, stock and water to the pot. Cover and let simmer for 25 minutes, until sweet potatoes are soft.While sweet potatoes are boiling, place bread cubes on a baking sheet. Toss with cinnamon and sugar, then brown butter. Bake for 8-10 minutes until golden. Remove and set aside until soup is fnished. After sweet potatoes are soft, carefully pour the entire mixture into a high-powdered blender and pureed until smooth and creamy, about 5 minutes. Additionally, you can use an immersion blender but the soup may not be as smooth. Transfer creamy soup back into the pot over low heat. Stir in half-and-half, salt and pepper, then taste and serve with croutons.

Recipe #2
Spirit: Iowa Coffee Company Liqueur
Coffee Chocolate Fondue

16 ounce sweetened condensed milk
1 cup Iowa Coffee Company Liqueur
12 ounce milk chocolate chips or white chocolate chips

Melt the chocolate or white chocolate chips into the sweetened con-densed milk until smooth. Careful as this wants to burn or scald so go slow. Just before serving, stir in the Iowa Coffee Liqueur. Dip biscotti or fruit and cake cubes into the fondue.