Ponzu and Togarashi Turkey Meatballs Makes 40 meatballs

Tender turkey meatballs filled with grated ginger, breadcrumbs, and deliciously smoked spices. Small Batch Bourbon Ponzu sets this recipe off with a citrus forward twist.
For the Meatballs: ½ cup fresh breadcrumbs 1 pound turkey, ground (dark or white meat) 1 egg ¼ cup scallions, finely sliced 1 Tbsp Small Batch Bourbon Ponzu 1 garlic clove, grated 1 tsp fresh ginger, grated ½ tsp Bourbon Smoked Salt ¼ tsp Bourbon Smoked Pepper For the Glaze: 2 Tbsp Bourbon Barrel Aged Sorghum 2 Tbsp Small Batch Bourbon Ponzu 2 tsp Bourbon Smoked Togarashi   Method 1. In a large bowl, gently combine the meatball ingredients. Using damp hands, roll 1 tablespoon of mixture into meatballs. Set aside in refrigerator. In a large bowl, whisk together the sorghum and ponzu for the glaze. 3. Preheat oven to 375 degrees. Heat a large non-stick skillet on medium-high heat. Add one tablespoon oil to the pan. Brown half the meatballs on all sides and place on rimmed sheet pan. Repeat with remaining meatballs. Bake for 12-15 minutes. Toss hot meatballs in the glaze and sprinkle with togarashi. Serve warm.

SPICED ONION RINGS WITH AIOLI DIPPING SAUCE

for the Aioli: ½ cup mayo 1 lemon, zested 1 Tbsp lemon juice ½ tsp Bourbon Smoked Chef’s Blend   for the Onion Rings: 1½ cups cake flour 2 tsp baking powder ½ tsp Bourbon Smoked Salt 2½ tsp Bourbon Smoked Chef’s Blend 1½ cups ice water canola or vegetable oil, for frying 14 ounces sweet onion, sliced into ½” rings  
Method:

1. In a small bowl, combine all the ingredients for the aioli. Mix well and set aside.
2. In a medium bowl, whisk together cake flour, baking powder, smoked salt and Chef’s Blend. Add ice water (straining out ice) and whisk to form a batter. In a medium saucepan or small skillet, add enough oil to come up about 2” from the bottom. Heat the oil over med-high heat. The oil is hot enough when a drop of batter immediately sizzles in it. Line a sheet pan with paper towels.
3. Dip an onion slice into the batter and turn to coat evenly. Allow excess batter to drip off and carefully drop into the hot oil. Repeat with a few more onions rings. Do not overcrowd the pan. Flip the onion rings when browned on one side and cook for 1 minute more on the other side. Remove and drain on a paper towel-lined pan. Repeat with the remaining onion slices. Serve with the aioli sauce

OLD FORESTER BOHEA TEA