Gourmet Inspirations Recipes

Canadian Maple Bourbon BBQ Sauce

Popular ways to use…

1. Glaze grilled ribs
2. Brush on burgers
3. Brush on grilled chicken

Appetizer Meatballs

2 lbs lean ground beef
2 eggs, lightly beaten
1 cup shredded mozzarella
½ c dry breadcrumbs
¼ c finely chopped onions
2 T grated parmesan
1 T ketchup
2 t Worcestershire
1 t Italian seasoning
1 t dried basil
1 t salt
¼ t pepper
Gourmet Inspirations Canadian Maple Bourbon BBQ sauce
In a bowl, combine the first 12 ingredients. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 10-15 minutes; drain. Place meatballs in a baking dish and pour Canadian Maple Bourbon BBQ sauce on top. Cover and bake for 30 minutes. Pierce each meatball with a toothpick and arrange on a platter to put the finishing touches on a yummy appetizer dish!

Creamy Peppercorn Whiskey Steak Sauce

Popular ways to use…

1. Heat and drizzle on grilled steak with fried onions and mushrooms
2. Drizzle on roasted vegetables after cooking
3. Add to mashed sweet potato topped with candied pecans

Grilled Kickn’ Chicken



2 servings

2 chicken breasts

2 tsp. Gourmet Inspirations Kickn’ Chicken Rub

Drizzle of olive oil

Drizzle of Gourmet Inspirations Canadian Maple Bourbon BBQ Sauce


Heat Grill on high till it reaches 400F.

Turn down to medium.

Sprinkle Gourmet Inspirations Kickn’ Chicken Rub over chicken.

Drizzle with oil.

Grill on each side for approximately 10-15 min or until internal temperature reaches 170F.

Drizzle with Gourmet Inspirations Canadian Maple Bourbon BBQ Sauce.

Serve with baked potato (and the trimmings!), and an arugula/tomato/feta salad.

Grilled Steak with Creamy Peppercorn Whisky Sauce


4 boneless rib-eye or New York strip steaks (about 12 oz. each)
2 tbsp canola oil or extra virgin olive oil
Gourmet Inspirations Smoke & Spice Rub – to taste
Drizzle of Gourmet Inspirations Canadian Maple Bourbon BBQ Sauce
1 bottle Gourmet Inspirations Creamy Peppercorn Whisky Sauce


1. About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
2. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with Gourmet Inspirations Smoke & Spice Rub. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill for 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Brush with Canadian Maple Bourbon BBQ sauce right after flipping them.
3. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
4. Pool a thin layer of Creamy Peppercorn Whisky sauce at the bottom of each dinner plate and place the steak on top.
5. Top with fried Onions and mushrooms!
6. Serve with a side of baked potato and broccoli!

Savoury Stuffed French Toast with Creamy Peppercorn Drizzle



  • 4 slices sandwich bread
  • 2-4 slices deli ham
  • 4 slices Swiss cheese (or any cheese desired)
  • 2 eggs
  • 1/2 cup milk
  • salt and pepper
  • 1 tbsp. oil


  • Place a slice of cheese, then a slice or 2 of ham and then another slice of cheese on a slice of bread. Top with another slice of bread.
  • Whisk together milk, eggs and a bit of salt and pepper.
  • Dip sandwich in milk mixture.
  • Fry on medium heat with 1 tbsp oil until golden brown on both sides.
  • Drizzle on plate with creamy peppercorn sauce and enjoy with a side of fresh tomatoes and roasted potatoes.

Brussel Sprouts with Creamy Peppercorn Whisky sauce & Bacon Bits


4 strips thick cut bacon
2 tbsp butter
1 lb Brussel sprouts, halved
1/2 lg onion, chopped
Pink Himalayan salt
1/2 bottle Gourmet Inspirations Creamy Peppercorn Whisky sauce


Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In the same pan with bacon fat, melt butter over high heat. Add onions and brussel sprouts and cook, stirring occasionally, until sprouts are golden brown, 8-10 minutes. Season with salt and drizzle with Gourmet Inspirations Creamy Peppercorn Whisky sauce, to taste, and toss bacon back into pan. Serve immediately.

Salted Caramel Whisky sauce


Popular ways to use…
1.Drizzle on cheesecake
2.Drizzle on ice cream
3. Elevate your brunch and pour over french toast, waffles and crepes

Pumpkin Cinnamon Rolls

1 1/2 cups whole milk
1/2 cup canola oil
1/2 cup white sugar
1 package (2 1/4 teaspoons) active dry yeast
1 and 1/4 cup pumpkin puree
4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon (heaping) baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Melted butter, for buttering pans
1/4 cup butter, melted
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup finely chopped pecans
1 bottle Gourmet Inspirations Salted Caramel Whisky sauce


For the Dough
In a large saucepan, combine the milk, canola oil and sugar. Heat until hot but not boiling, then remove the saucepan from the stove and allow it to cool until the mixture is warm to the touch but not too hot.
Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
Combine 4 cups of flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm place for 1 hour.
After 1 hour, the mixture should have risen to at least double in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.
Preheat the oven to 375 degrees F. Use melted butter to grease 3 pie pans (or a larger baking dish).
Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
For the Filling
Drizzle and spread the melted butter over the dough. Mix together the brown sugar, sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.
Gently roll the dough tightly toward you. When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
Bake the rolls until golden, 15 to 18 minutes. Once cooled, frost the rolls with Gourmet Inspirations Salted Caramel Whisky sauce and dig in!

Pumpkin Salted Caramel Cafe au Lait

2/3 cup of Milk
2 T GI salted caramel whisky sauce
2 Tb Sugar
1/2 cup Coffee
2 Tb Pumpkin Puree
1/8 tsp Pumpkin Pie spice
3 drops of vanilla
Toffee bits, whipped cream and more sauce (optional)
1. Heat milk, caramel sauce and sugar until the sugar is dissolved and remove from heat (or microwave). Make sure it doesn’t boil and keep stirring it so it doesn’t burn.
2.Add the remaining ingredients to the caramel mixture.
3. Top with whip cream, drizzle with salted caramel whiskey sauce and toffee bits.

Land n’ Sea Rub

Perfect rub for seasoning fish & seafood. Sprinkle on fresh baked potato, eggs, grilled or roasted veggies or potatoes, or mix in softened unsalted butter to make a delicious compound butter or spread.

Smoke & Spice Rub

Great rubbed on your grilled smoked meats including steak, turkey, salmon, pork or chicken. Also decadent sprinkled on roasted vegetables.

photos and recipes by Gourmet Inspirations