SECrET IngrEdIEnT: Beverages Thirty-two valiant ShipCompliant contenders battle side-by-side for this cookbook showdown to determine which

teammate will prevail as the champion of this Iron Chef showdown. In a nod to our industry, the secret ingredient for this heated competition is beverages. Each competitor must incorporate wine, spirits or a beverage of his/her choice into the prepared dish. Who is the ultimate winner of this competition? You decide!

recipes

Appetizers and Snacks

1 Baked Brie with Amaretto 2 Bourbon Maple Caramel Corn 3 Kentucky Beer Cheese 4 Medium-Fancy Fondue 5 developers delight

Main Courses
11 Fast Eddies Baby Back ribs 12 Bourbon Pulled Pork 13 Margarita grilled Shrimp 14 BBQ Beer Brats 15 Sprite Chicken

Desserts
20 Irish Whiskey Pie 21 dark rum Pecan Pie 22 Classic English Christmas Cake 23 Pizzelle Cannolis (gluten-free) 24 Woodford Pudding with Bourbon Sauce 25 Bananas Foster 26 Banana rum Puffs 27 Poached Pears with Bourbon Ice Cream 28 Bobble Wobble Jello Cake

Soups and Stews

6 Mushroom and Ale Soup 7 Lemon Salmon and Tomato Cioppino 8 Tequila Sunrise Lentil Soup 9 Cholent 10 Provenal Seafood Stew

Side Dishes
16 Cranberry-Bourbon relish 17 Apricot Wine Couscous 18 Sauted Mushrooms 19 3P risotto

Drinks
29 Aunt Janes Elixirs 30 Bowski Kickball Warmup Tea

Baked Brie with Amaretto Amaretto

IngreDIentS c. firmly packed brown sugar c. butter tsp. ground cinnamon 1 /8 tsp. ground nutmeg 1 oz. amaretto 1 round Brie cheese c. sliced almonds or chopped walnuts baguette slices, toast rounds, crackers, or sliced apples to serve alongside DIreCtIonS 1. Preheat oven to 350F.
2. In a heavy saucepan, heat brown sugar and but-

ter over medium heat until smooth and thickened. remove from heat. Add cinnamon, nutmeg, and amaretto. Mix well.
3. Place Brie in an oven-safe casserole dish. Top with

sauce and sprinkle with almonds or walnuts.

4. Bake 10 to 15 minutes until brie is soft.

Tracy Warner
Accounting And Benefits coordinAtor
Dont let Tracys sweet persona and gentle smile fool you... she shows her competitive streak for the Iron Chef title with her baked-Brie treat that melts in your mouth. She is a formidable contender as she starts the competition out strong and is the person to beat!!

Bourbon Maple Caramel Corn Bourbon

IngreDIentS 10-12 c. popped popcorn 5 slices bacon, crisply cooked, crumbled 1 c. pecan halves, toasted and chopped c. dried apples, chopped 1 c. butter 2 c. packed brown sugar 1 c. real maple syrup c. bourbon 1 tsp. vanilla 1 tsp. salt tsp. baking soda DIreCtIonS 1. Heat oven to 250F. In large bowl, mix popcorn, bacon, pecans and apples. Set aside.
2. In a heavy saucepan, heat butter, brown sugar and syrup

to boiling, stirring constantly.

3. reduce heat; simmer 5 minutes. 4. remove from heat. Stir in bourbon, vanilla, salt and

baking soda. Pour over popcorn mixture; toss to coat evenly. Spread in pans.
5. Spread popcorn evenly onto 2 large shallow pans. Bake

45 minutes, stirring every 15 minutes. Cool at least one hour before serving. Store in refrigerator.

Lisa Bookwalter
user experience designer
Lisas bubbly and fun personality shines through in her bourbon maple caramel corn, cant-getenough-of-it recipe! Its no surprise that with Lisas go-getter approach to life, she found a fun, tasty treat you can grab on the go between work, disco dodgeball, or kickball!

Kentucky Beer Cheese Beer

IngreDIentS 20 oz. extra-sharp cheddar cheese 2 garlic cloves 7 oz. beer tsp. cayenne pepper dash of salt dash of hot sauce DIreCtIonS 1. Open beer and bring to room temperature, allowing carbonation to be released.
2. grate cheese and garlic. 3. Add remaining ingredients, mixing until

thoroughly blended.
4. refrigerate overnight and serve with pretzels,

carrots, or celery sticks.

This soft-voiced southern belle from Kentucky has infused grace and generosity into the Client Services team. When shes not helping clients, you can find her in the kitchen whipping up this beer cheese, a Kentucky favorite! Serve it with pretzels for a true Southern flavor.

emily Kalkhofer
customer support speciAlist

Medium-Fancy Fondue Beer

IngreDIentS 8 oz. shredded Emmentaler or gruyere cheese 8 oz. shredded sharp cheddar lemon Worcestershire 1 clove garlic salt & pepper to taste hot sauce, recommend Franks red Hot 2 tsp. corn starch (or flour) 1 can of beer FIxInS cubed sourdough (1-2 days old is ideal) apple, recommend granny Smith or similar blanched broccoli or cauliflower anything else thats delicious covered in cheese! DIreCtIonS 1. Combine the cheeses with 2 teaspoons of cornstarch in ziplock bag: close and shake to coat.
2. rub inside of fondue pot with garlic. 3. Add beer and juice from lemon to fondue pot. 4. Heat to bubbling then lower to simmer. 5. Add cheese a little bit at a time, stir occasionally

until all is melted and of a consistent texture.

6. Add a dash of Worcestershire. 7. Add salt and pepper to taste. 8. Add a dash of hot sauce to kick it

up a notch.
9. Start dipping.

Luke eckenroth
director, client services
Introduce some classic cheese during the winter months. This is best enjoyed with friends who provide the libations... preferably after a full day of skiing. Grab a skewer and enjoy this warm, cheesy goodness!

Developers Delight Energy drink

Like a true technology whiz, Pawel has been known to work all hours in his pursuit to deliver flawless software. With so many intense hours dedicated to his craft, he focused on delivering his recipe with maximum efficiency and a special professional flare by wrapping his culinary goodies in commercial-grade packaging. This recipe is best enjoyed before a long bike ride or an allnighter pulled to ensure the software is running smoothly. IngreDIentS Monster Energy, or other energy drink of your choice favorite late-night snack food DIreCtIonS 1. Look up at the clock after a long night of programming.
2. realize you have five more hours to go. 3. run to the corner gas station for an energy drink and late night

snack of your choice to sustain you until the sun rises again.

Pawel smolarkiewicz
chief technology officer

Mushroom and ale soup Ale

Mushrooms arent the only fun-guys in town! With her foosball skills, sense of humor and dominating repertoire of research resources, this compliance jedi will cease to amaze you with her stellar seasonal stew.

IngredIenTs 2 tbsp. vegetable oil 1 onion, chopped 4 c. mushrooms 1 garlic clove, minced tsp. thyme salt & pepper 1 tbsp. Sherry 1 tsp. agave nectar or honey 4 c. vegetable broth 2 c. ale

dIreCTIons 1. Heat the oil in a large pot on medium-high heat until shimmery. Add onion and cook until it turns translucent, about 2 minutes.
2. Add mushrooms, and cook an additional 2 minutes 3. Add garlic, thyme, salt and pepper, stirring constantly

until fragrant, about 30 seconds.

4. Add Sherry, agave nectar and cook for another

2-3 minutes.
5. Add vegetable broth, ale and bring to

a boil. Cover and simmer for 20 minutes. remove from heat and ladle into bowls.

sarah Werner
reseArch mAnAger

Spicy Lemon Salmon and tomato Cioppino Lemon Juice

IngredIenTs 14.5 oz. can of no-salt added tomatoes 126 grams of Alaskan pink salmon (all natural) 1 c. white rice (cooked) 5 dashes of ground basil 2 dashes of ground oregano 2 dashes of ground garlic 1 dash of onion (grounded) 2 dashes of crushed tarragon pepper to taste 1 tbsp. chili garlic sauce lemon juice dIreCTIons 1. Pour can of tomatoes into a nonstick 2 quart pot.
2. Add all spices, salmon and 2 tablespoons of salmon juice. 3. Mix contents ensuring that the salmon is reduced to very small

chunks.
4. Add cups of cooked white rice and cover rice with black

pepper. Mix contents.

5. Add 1 tbsp. of lemon juice. Mix contents and cover. 6. Cook on medium heat for 8 minutes. Stir when 1 minute

remains.
7. Let cool for five minutes, then serve.

Michael Pritchard
QuAlity AssurAnce mAnAger
Pritchard uses lemon juice to add a special zing to this seafood stew. This dish is easy to make on a busy weeknight, but fancy enough for date-night. The versatility of this dish is sure to score it extra points in this tight competition!

Tequila sunrise Lentil soup Tequila

Tequila in soup? Kent pushes traditional boundaries to gain an edge in this heated competition, and after a taste test of your own, were sure you will agree it was worth the risk. This tequila sunrise lentil soup has a special quality that will put you in the mood for a good mariachi band! IngredIenTs 2 tbsp. olive oil 2 onions, diced 3 stalks celery, chopped 1 carrot, shredded 1 1/3 c. red lentils 1 c. orange juice 2 bay leaves 1 tsp. dried thyme pepper to taste 5 c. chicken or vegetable broth c. tequila dIreCTIons 1. Heat the olive oil a bit, then add the diced onions in a soup pot. Cook until soft and transparent.
2. drop in the load of lentils, celery, carrot, thyme, pepper and bay leaves.

Swirl around.
3. Add the orange juice and 3 cups of the chicken or vegetable broth

and tequila. Bring to a boil. reduce heat to a simmer and cover.

4. Cook for 40 minutes or so until the lentils are tender, stirring

once or twice.
5. Puree with an immersion blender or regular blender. 6. Add remaining 2 cups of broth, stir and heat through.

Kent nowlin
finAnce mAnAger

Cholent Beer
In this cookbook showdown, Jeffs everyday mastery of compliance issues is overshadowed by his hearty stew recipe that will satisfy any crowd. This warm recipe is delicious and nutritious a double whammy in the tight Iron Chef competition. IngredIenTs 3 large potatoes, sliced 1 large onion, sliced 3 large carrots, sliced 3 large celery, sliced 8 oz. baby lima beans 8 oz. black-eyed peas 8 oz. barley 3 lb. beef short ribs 1 can chicken broth 1 bottle beer

dIreCTIons 1. Add all ingredients into crock pot in order from the top of the list.
2. Cook on high for 5 to 6 hours. 3. Add 1 bottle beer, and chicken broth as necessary. 4. Turn down to low and cook for 10 more hours. 5. About 45 minutes before serving, stir ingredients together and

cook on low.

Jeff Carroll
vp strAtegy & compliAnce

Provenal seafood stew with Pernod (or ricard) Pernod

Patricks Provenal Stew is sophisticated for the palate, and no-doubt a leading contender in this competition. You can wow a date or get nods of approval from your family with this flavorful dish that will leave you wanting more! IngredIenTs 3 tbsp. olive oil c. finely chopped onion c. finely chopped celery 2 tsp. minced garlic tsp. saffron threads, crumbled 1 c. dry white wine 3 c. canned diced tomatoes, with their juice tsp. dried thyme tsp. red pepper flakes 1 bay leaf lb. snapper or other fish filet, cut into one-inch cubes lb. sea scallops, quartered or bay scallops, whole 2 tbsp. Pernod (or ricard) c. chopped parsley salt and pepper to taste

10

dIreCTIons 1. Heat olive oil in a large saucepan over medium heat. Add onion, celery, garlic and saffron and saut for about 3 minutes.
2. Add wine, tomatoes, thyme, pepper flakes, and bay leaf. Bring to a boil. reduce heat to a gentle

simmer and cook for 5 minutes.

3. Add seafood. Cover and cook for 5 minutes. 4. Add Pernod and parsley. Add salt and pepper to taste.

Patrick Barratt
WholesAle Account speciAlist

11

Fast eddies Baby Back ribs Beer

Eddie, or as hes known around Boulder as Fast Eddie, is all personality, and will always leave you smiling with one of his good jokes. Eddie loves these BBQ ribs, and is confident you will, too. These are easy to make, and the best part is you can get an extra can of Bud to enjoy while you cook the ribs! IngredIenTs 2 racks of baby back pork ribs 2 cans of Budweiser BBQ sauce of your choice dry rib rub dIreCTIons
1. Cut the racks into four rib sections. 2. Place the ribs in a plastic bag and marinate overnight in Budweiser,

under refrigeration.
3. The next day remove the four rib sections from the Budweiser

marinade and sprinkle with dry rib rub.

4. Heat one side of the grill to 350F. 5. Place the four rib sections on the grill for 5 minutes per side. 6. Place each of the rib sections in foil and stack them on the non-heated

sided side of the grill.

7. Keep the heated side of the grill at 350F. 8. Close the grill ... Come back in 30 minutes. 9. remove the foil, place the 4 rib section over the 350F heat again for 5

minutes per side.

10. Slather the BBQ sauce of your choosing. Best BBQ baby backs ever !!

eddie ermoian
sAles

Bourbon Pulled Pork Bourbon

IngredIenTs 1 pork butt roast (a.k.a. Boston butt or shoulder), preferably bone-in 1 c. bourbon 1 can mandarin oranges (or 2 large oranges, sliced) 1 tbsp. tamari (or 2 tbsp. soy sauce) c. grade A maple syrup 1 c. water 1 onion, cut 2 cloves garlic, diced dIreCTIons
1. Throw everything in crock pot and set on low for 8 hours. 2. Take pork out and pull with forks. 3. If desired strain remaining juice into pot with 1/3 c.

12

bourbon, 2 tablespoons BBQ sauce, and 1 tablespoon maple syrup. reduce the mixture to about half and serve with the pork.

Tony Brown
softWAre engineer
Originally from the Sunshine State of Florida, Tony represents his home state by including oranges in this juicy, pulled pork recipe that is so flavorful, you will not want to share! While Tony self-proclaims to not be a bourbon fan, it just might be his secret ingredient that knocks this one out of the water!

13

Margarita grilled Shrimp Tequila

When Jamie and Lindsey arent planning elaborate events and working on marketing and EasyWineLicensing respectively, they like to take it easy with margarita-grilled shrimp. Heres a chefs secret: they made it on a George Foreman grill ... and Lindsey lost the skewers at the last minute so, yes, those are chopsticks. IngredIenTs 1 lb. shrimp, peeled/deveined 2 cloves garlic, minced 2 tbsp. fresh lime juice 3 tbsp. olive oil 2 tsp. tequila 3 tbsp. fresh chopped cilantro tsp. ground red pepper tsp. salt 4 skewers, soaked in water

dIreCTIons 1. Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, red pepper, and salt in a bowl; toss to combine; refrigerate 30 minutes.
2. Preheat an outdoor grill for high heat and lightly oil grate. drain the marinade

from the shrimp and discard; thread the shrimp on the skewers.
3. Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes per side.

Jamie Jimenez mArketing Lindsey Bugbee

project & office coordinAtor

&

BBQ Beer Brats Beer

Colins beer brats are sure to make you the star of any backyard barbeque or tailgate party. Colin combines all the classic brat flavors in a way that will leave your mouth watering just looking at this recipe. This simple recipe is full of flavor, and is going to be a tough one to beat!

14

IngredIenTs 6 bratwursts 1 (12 oz.) can lager beer 1 medium onion, chopped 10 whole black peppercorns 4 whole cloves 3 garlic cloves (optional) 6 Italian bread sweet dark mustard (or your choice) pickled hot peppers (or other relish or chutney)

dIreCTIons 1. Put the brats, onions, peppercorns, cloves, garlic in a saucepan, pour in the beer.
2. Bring to a boil and simmer the brats 15 minutes. drain (you can do this early in the day and then just

have the BBQ step to do before serving).

3. BBQ the brats about 10 minutes. 4. Spray with water while on the grill to form a crisp skin. 5. Serve on the roll with mustard and hot peppers or other relish or serve them as your

meat for dinner.

Colin neilson
senior trAining And support speciAlist

15

Sprite chicken Sprite

IngredIenTs 6 boneless, skinless chicken breast halves 2 tbsp. butter 1 can Sprite (or 7-Up) 1 tsp. seasoned salt 1 tsp. parsley flakes 1 yellow onion 1 tsp. garlic powder pepper dIreCTIons
1. Place chicken in bottom of crockpot. Add butter

and onion.
2. Mix Sprite with salt, pepper, garlic powder and

parsley. Pour over top. Cover and cook on LOW for 6 to 8 hours.

Joe stopa
sAles
Yum! Who would have thought that soda could spruce up a chicken so well?! Joes Sprite chicken is tender, juicy and definitely a crowdpleaser. With a little planning ahead, you can return home from work with a crock-pot dinner that will make your family happy!

Cranberry-Bourbon relish Bourbon

Jamie is a Boulder native (hard to find these days!) and knows that a healthy dose of bourbon can get you through the holidays scot-free ... which is why she cooks with it, and even puts it in this sauce too! This delicious cranberry concoction gives its usual partners, turkey and stuffing, a swift kick in the pants and will have you going back for seconds. IngredIenTs 1 tbsp. canola oil 1 small onion, finely diced 1 jalapeno or serrano, finely diced 2 c. fresh orange juice 1 c. bourbon c. granulated sugar c. light brown sugar 1 lb. fresh cranberries or frozen, thawed 2 tsp. grated fresh orange zest Salt and freshly ground black pepper c. chopped fresh flat leaf parsley or fresh cilantro

16

dIreCTIons 1. Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeno and cook until soft, about 4 minutes.
2. Add the orange juice and bourbon, bring to a boil and cook until reduced by half, about 5 minutes. 3. Stir in the sugars and cook until completely dissolved. Add half of the cranberries and cook until

they pop and are very soft, about 6 minutes.

4. Add the remaining cranberries and orange zest and cook until slightly softened, about 3

minutes. Season with salt and pepper and fold in the herbs. Transfer to a bowl and serve at room temperature.

Jamie sholl
sAles

17

Apricot Couscous Apricot Wine

IngredIenTs 1 c. couscous uncooked 1 c. water c. apricot wine slivered almonds raisins flat-leaf parsley salt & pepper plain yogurt dIreCTIons 1. Make the couscous as usual with water, plus a little wine.
2. Soak the almonds in the rest of the wine for a bit and then heat up on

the stove, simmer for a hot second.

3. Mix the couscous with salt and pepper, the almonds in the wine and a

handful of raisins. Stir.

4. Coarsely chop the parsley. 5. Serve with a heaping spoon of plain yogurt

off to the side with some parsley on top.

emily sheehan
mArketplAce product coordinAtor
Apricot wine is a rare find so why not make it yourself? Emily is our resident winemaker in training, so the rarity of apricot wine is not enough to scare her away from this sweet recipe. Will her unique ingredient be enough to win her the top Iron Chef prize? It will be hard to beat.

Mushrooms sauteed in red Wine and garlic Wine

IngredIenTs 1 lb. baby button mushrooms 2 tbsp. butter c. red wine salt and pepper 2 tbsp. fresh parsley, chopped 2 tbsp. lemon juice 2 cloves garlic dIreCTIons 1. Melt butter in a large frying pan.
2. Add mushrooms and garlic and saute over high heat until they

18

are nicely browned.

3. Add salt, pepper, and red wine. Simmer for 5 minutes. 4. Add lemon juice and parsley. Toss well and serve.

Brian Langtim
customer support speciAlist
You havent had mushrooms until youve had them like this! This is a classy comfort dish that can go with almost anything, or even even stand on its own. This competitive dish proves that classic dishes are classic for a reason. Brians sauteed mushrooms sets the competition bar high.

19

3P risotto (Parmesan, Pancetta, and Parsley) White Wine

Betsys kitchen skills and wine savvy come together perfectly to create this deliciously elegant 3P risotto dish. Betsy breaks down the secret of a good risotto and the combination of 3 Ps is to die for. This dish will be hard to beat in the Iron Chef showdown! IngredIenTs 2 c. arborio rice c. chopped onion 2 tbsp. minced garlic 4 tbsp. butter 4 c. chicken broth (plus extra just in case) dIreCTIons
1. dice pancetta into cubes and saute over medium heat until crispy and brown. drain. 2. Melt butter in a deep saut pan on medium heat. Add garlic and onion and saut for 5 to

2 c. white wine (I use pinot grigio because it is not oaky or too tart) c. freshly grated parmesan salt and pepper 6 oz. thick cut pancetta 1 bunch fresh parsley

10 minutes until onions are clear. Add rice and saut for another 5 minutes.
3. Add 1 cup broth and cup wine and bring to a boil. 4. Turn heat down to medium. Keep adding broth and wine in proportion above as rice

absorbs it. Test rice tenderness as you go, and stir every 5 minutes or so.
5. Stop cooking the rice when it is tender and there is still some liquid left (it will thicken up as

it cools). Mix in parmesan until it melts. Mix in pancetta.

6. Add salt and pepper to taste. Chop and sprinkle parsley on top when you serve.

Betsy Hansen
product mAnAger

Irish Whiskey Pie Whiskey

IngredIenTs
CrusT

20

dIreCTIons
1. Preheat oven to 350F. Combine all crust ingredients. Spoon

1 c. graham cracker crumbs (this is the same amount as one of those wrapped packages inside a box) c. sugar c. melted butter
FILLIng

into a 9 or 10 inch pie plate and press crumbs evenly along bottom and sides. Bake crust 4 to 5 minutes. Let cool.
2. Filling: Pour coffee into saucepan, sprinkle gelatin over it. Add

half the sugar, salt, and all the yolks. Blend thoroughly.
3. Place saucepan over low heat, stir until gelatin is dissolved and

c. cold strong coffee (try instant coffee) 1 envelope unflavored gelatin 2 /3 c. sugar salt 3 eggs, separated 6 tbsp. Irish whiskey c. coffee liqueur 2 c. heavy cream

mixture thickens. do not boil.

4. remove from heat and add alcohol. Chill in fridge until cool and

starts to thicken. do not let gel. (takes about 30 minutes)

5. Beat egg whites until stiff, gradually adding remaining

sugar. Fold this into the gelatin.

6. Whip 1 cup heavy cream and fold into the mixture.

Pour into pie crust. Chill several hours or overnight.

7. If wanted, whip remaining cream with some sugar

before serving, and garnish pie.

shane Taylor
product development mAnAger
Shane really only lives to do two things. He makes tasty pies, and then in his free time he instills agile practices at ShipCompliant because doing more faster and doing more with less are pretty much all he thinks about... oh, and pies.

21

Dark rum Pecan Pie Dark Rum

Mats Dark Rum Pecan Pie is a treat you can take to any holiday party to gain instant fame as a top chef. Impress your family and friends, and leave a good impression behind... one bite of this rich treat will definitely have everyone asking for the recipe! IngredIenTs 1 c. sugar 3 tbsp. butter, melted 2 c. pecan halves 3 large eggs, beaten c. dark corn syrup 2 tsp. dark rum 1 9 deep-dish pie shell dIreCTIons
1. Preheat oven to 375F. 2. In large bowl, mix sugar and butter until well

combined. Add pecans, eggs, corn syrup, and rum; stir until well combined. Place unbaked pie shell onto a large shallow pan to catch any overflow while baking; pour pecan mixture into shell.
3. Bake 10 minutes. reduce oven temperature to

350F, and bake 37 to 40 minutes longer or until filling is set around edge but center jiggles slightly.
4. Cool completely on wire rack.

Mat Tipton
softWAre engineer

Classic english Christmas Cake Brandy

Zoe entered a family recipe into the Iron Chef showdown. This is her mothers recipe and is made every summer in her household for the familys Christmas fruit cake. The tradition goes that when shes folding all the ingredients together in step 3, she asks her kids to each make a wish. IngredIenTs 3 tbsp. brandy 1 lb. currants 6 oz. sultanas 6 oz. raisins 2 oz. glac cherries, finely chopped 2 oz. mixed candied peel, finely chopped 8 oz. plain flour tsp. salt tsp. freshly grated nutmeg tsp. ground mixed spice 8 oz. unsalted butter 8 oz. brown sugar 4 large eggs 2 oz. almonds, chopped 1 tsp. black treacle grated zest 1 lemon grated zest 1 orange

22

dIreCTIons
1. Mix the dried fruit and peel with the brandy. Cover and let sit for 12 hours. 2. Preheat the oven to 275F. Sift the flour, salt and spices into a large mixing bowl. 3. In a separate large mixing bowl, cream the butter and sugar. Beat the eggs in a separate

bowl and slowly add to the creamed mixture; keep the whisk running until all the egg is incorporated. Fold in the flour and spices, then the fruit, peel, nuts, treacle and zests.
4. Pour batter into a prepared tin and spread evenly. Cover the top of the cake with a double

square of silicone paper and bake on the lowest shelf of the oven for 4 hours (it may take up to hour longer). Cool 30 minutes in the tin, then remove to a wire rack.
5. When its cold feed it make small holes in the top and base of the cake and spoon over a

few tsp. of brandy. Wrap in double silicone paper and either wrap again in foil or store in an airtight container. You can now feed it at odd intervals until you add icing and/or eat it.

Zoe Wedel

Account mAnAger, mArketplAce

23

Pizzelle Cannolis (gluten free) Rum

He may have been born in New Jersey, but our fearless leader has roots in Italy, which is why he cant resist a good cannoli! Make this when you are expecting gluten-free pals for dinner ... or if you just want to make a dessert that is worthy of giving to the Godfather. Buon appetito! IngredIenTs
PIZZeLLe FILLIng

3 eggs 1 c. sugar 2 tsp. rum

2 tsp. grated orange peel or 1 tsp. anise seed c. unsalted butter, melted 2 c. gluten-free flour*

*Regular flour works great, but I used Cup4Cup gluten free flour, by The French Laundry, for the best gluten-free results.

1 c. whole milk ricotta 1 c. mascarpone c. powdered sugar tsp. vanilla mini chocolate chips

dIreCTIons
PIZZeLLe

1. Preheat the pizzelle iron. Beat eggs and sugar, and slowly add melted butter. 2. Mix in rum and orange peel (or anise seed). Slowly add flour to create a light dough. 3. drop a teaspoon of dough on your pizzelle maker, close the lid and bake for 1 to 2 minutes. 4. Carefully remove cookies and roll on the cooking cylinders while they are hot. Allow

them to cool and remove from the cylinder.

FILLIng

1. Mix ricotta, mascarpone, powdered sugar and vanilla. Add mini chocolate chips. 2. Put mixture in a freezer size Ziploc bag and chill until ready to use.

3. Cut the corner of the bag and fill cooled shells. Sprinkle chocolate chips and

powdered sugar for decoration. Voila!

Jason eckenroth

ceo/founder

Woodford Pudding with Bourbon sauce Bourbon

IngredIenTs 3 eggs, separated 2 c. granulated sugar, divided 1 c. flour 1 c. blackberry jam c. butter c. buttermilk (or sour cream) 1 tsp. baking soda 1 tsp. cinnamon 1 tsp. nutmeg tsp. allspice
sauCe

24

dIreCTIons
1. Cream butter, egg yolks, and 1 cup of sugar. 2. Mix spices into flour, and add to batter; add jam to batter. 3. dissolve soda into buttermilk and add to batter. 4. Bake at 325F for 40 to 50 minutes in a buttered pan. 5. (optional) Add 1 cup sugar to the whites with a dash of salt, and beat

until stiff. Top pudding with meringue and bake until browned.
sauCe

1. Heat cream and set aside. 2. In a double boiler cream butter and sugar, beat in yolks and a dash of salt. 3. Slowly add hot cream and stir until thickened, then add bourbon. 4. Serve pudding with warm sauce, and sauce yourself with the rest

4 egg yolks 1 c. brown sugar 1 c. cream c. butter c. bourbon

of the bourbon.

Liam davis-Mead
senior softWAre engineer
While bourbon is a common theme in this competition, Liam takes it to a sweet finish with his woodford pudding treat. Theres just something about the warm bread pudding, and the sweet bourbon sauce that makes ones taste buds dance!

25

Bananas Foster Dark Rum

Dango brings an island flair to the competition with his bananas foster recipe. With an opportunity to light this dish up, its as much fun to eat as it is to make! This dish is sure to impress your dinner guests... just be sure to keep a safe distance from everyones eyebrows before igniting the flame.

IngredIenTs c. butter 1 c. brown sugar tsp. cinnamon c. banana liqueur dIreCTIons

1. Combine butter, sugar, and cinnamon in a pan, and cook until sugar has dissolved. 2. Stir in banana liqueur, and add bananas to the mixture. 3. Once the bananas have softened, add the dark rum. 4. Continue to cook the sauce until warmed, and then ignite. 5. Serve bananas and sauce over ice cream.

c. dark rum 4 bananas, sliced vanilla ice cream

david dango
senior softWAre engineer

Banana rum Puffs Rum

IngredIenTs
PuFF PasTry FILLIng

26

2 c. cold unsalted butter 4 c. all-purpose flour tsp. salt 1 c. sour cream dIreCTIons

2 large firm-ripe bananas, mashed 2 large egg yolks 12 oz. cream cheese, softened 2 tbsp. rum c. granulated sugar 2 tsp. fresh lemon juice

1. For dough: Cut butter into slices. Blend together flour, salt, and butter until mixture resembles

coarse meal with some pea-size lumps of butter. Stir in sour cream. divide dough into 6 portions, wrap each in plastic wrap and chill in the refrigerator at least 2 hours.
2. For filling: Mix all ingredients for filling together until smooth. 3. On a lightly floured surface, roll one portion of dough until about 1/3 thick. Cut into 3 squares

and lay each square over ungreased mini-muffin cups.

4. drop 1 heaping teaspoon of filling onto the center of each square. Bring all four corners of the

squares together and press gently to seal. Chill for 30 minutes.

5. Bake 24 to 28 minutes at 375F. Cool pastries in the pans for 10 minutes.

Then transfer from pans to racks to cool completely.

Jessamyn Boltz
reseArch AssociAte
Being thorough in all her research, Jessamyn partnered with the Muppets famous Swedish Chef to concoct the recipe for her delicious, fluffy Banana Rum Puffs. Before you know it youll have eaten five of them without even blinking. Bork Bork!

27

red Wine Poached Pears with Bourbon Ice Cream Wine/Bourbon

PoaCHed Pears 6 pears 2 c. red wine 1 c. sugar 2 c. water
IngredIenTs

4 cloves 1 cinnamon stick 1 tbsp. cayenne 1 tsp. vanilla

dIreCTIons

1. Combine wine, water, cloves, and cinnamon in large pot and bring to a light boil.

Add pears (halved and cored), cayenne and vanilla and boil for 15 minutes or until a toothpick can easily be inserted.
2. Place in ice bath to stop cooking. Pears can be stored for a few days in the liquid.

In separate saucepan, reduce the liquid down to a sauce for garnish. BourBon ICe CreaM
IngredIenTs dIreCTIons

1 c. whole milk c. sugar 1 dash salt 2 egg yolks, beaten 2 c. heavy cream 2 tsp. vanilla extract 1 pint bourbon, reduced to 2 oz.

1. Heat milk over low heat until bubbles begin to form. Add sugar and salt. Stir well

and remove from heat. In a separate bowl, beat eggs and mix cup of the hot milk into the eggs bringing the mix up to temperature.
2. Stir eggs back into milk and bring to 160F. 3. Chill mix in ice bath. Stir in cream, vanilla and reduced bourbon when cool. 4. refrigerate and add to ice cream maker when chilled.

alex umbhau
customer support speciAlist
Alex knocked our socks off with his fancy, upscale dessert. Believe us... it is worth every bit of effort it takes to make! You wont just be asking for seconds of this sweet treat. Its our bet, you will skip dinner just to have a big serving of this!

Crikey Mikeys Bobble Wobble Jello Cake! Vodka

Crikey Mikey! What have we here?! Mike takes a creative approach to set himself apart in the competition.One thing is for sure... Mikes artistic flair is certainly memorable. Will it be enough to beat out the other contestants? IngredIenTs 9 oz. of jello mix (3-3 oz. boxes) 3 c. boiling water 2 c. cold water dIreCTIons
1. Line a medium bowl and a shallow baking pan with plastic wrap. Set aside. 2. Mix a 3-ounce box of jello mix with 1 cup boiling water in one bowl. Add 1 c. vodka. Pour mix into

28

1 c. vodka 2 c. mini marshmallows bobblehead doll

the shallow baking pan. Chill until solid.

3. Prepare the other 2 boxes of jello, following the directions on the box. Pour mix into lined bowl.

Add the 2 cups mini marshmallows as a thick layer on top. Chill until solid.
4. Carefully flip the non-alcoholic jello onto a plate and remove the plastic wrap. 5. Using a knife, cut shapes into the vodka-infused jello and place as decorations on the non-

alcoholic jello. Personally, I like to go for the lava blanket look on my cake.
6. Finally, place the bobble head of your choice on top of the cake. Wiggle, slurp, and enjoy!

Mike Liedtke
senior softWAre engineer

29

Aunt Janes elixirs Chocolate Liqueur

Urban legend around ShipCompliant is that Aunt Janes elixirs are the start of many good times. No one has ever seen Aunt Jane in person, but we toast to her every time her elixirs are made!

rasPBerry MarTInI 1 shot godiva white chocolate liqueur 1 shot raspberry vodka 1 shot crme de cacao

CHoCoLaTe MarTInI 1 shot godiva chocolate liqueur 1 shot crme de cacao 1 shot vanilla vodka

dIreCTIons
1. Pour over ice and shake to chill.

*****not responsible for actions of anyone who drinks more than two in one sitting!*****

sam sexson
pArtner speciAlist

Bowski Kickball Warmup Tea Homemade Irish Cream

A little bird turned April onto this winter warmer that keeps the Little Lebowski Urban Achievers toasty on game days. Its yummy with store-bought Irish Cream, but even better with homemade!

30

IngredIenTs 1 c. heavy whipping cream 1 c. half-and-half 14-oz. can sweetened condensed milk 1 c. Irish whiskey 1 tbsp. Kahlua dIreCTIons
1. Make Irish cream by combining all ingredients except chai/cinnamon tea in

1 tbsp. amaretto or almond extract 2 tbsp. vanilla 2 tbsp. chocolate syrup (the runny kind) 4 c. pre-made hot chai or cinnamon tea

a blender and set on high speed for 30 seconds. (Optional: Purchase Irish cream, but homemade is strongly recommended.)
2. Mix 1 cup of the homemade Irish cream with your 4 cups chai or cinnamon

tea. Bottle extra Irish cream in a tightly sealed container and refrigerate.
3. Mix together and serve piping hot on a cold kickball field.

april Capil
customer support speciAlist

Behind the scenes at ShipCompliants Iron Chef

This third-annual ShipCompliant holiday cookbook is truly a labor of love from our entire team to you. We begin the process in October by gathering ideas for a cookbook theme. From mild to wild, the ideas run the gamut of our personalities and creative styles.
When all the ideas have been gathered, we take a company-wide vote to select the winning theme. At ShipCompliant everyones voice counts and every vote matters. When the counts are too close, well even hold a run-off election... we all really get into it! This years theme is a nod to our industry, and especially close to our hearts. Once our theme is selected, the real work begins. Every team member is responsible for creating, cooking and bringing a photo-shoot ready recipe to the office. And after the photoshoot, we have a huge lunch party to enjoy the fruits of our labor.

We sincerely hope you enjoy the recipes, creativity and joy that our entire team brings to create this holiday cookbook just for you!

Happy Holidays