1 1/ 2 quarts water
2 teaspoons orange flavored extract
1/2 teaspoon bourbon
1 3/4 tablespoons white sugar
1/4 cup boiling water
1/2 cup rinsed and dried sugar corn
1/4 cup distilled white vinegar
2 tablespoons Riesling wine
2 tablespoons Maillard sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon olive oil
salt and pepper to taste
ground black pepper to taste
In a large saucepan, bring water, orange extract, bourbon, 1/2 cups sugar, boiling water, corn syrup, wine, Maillard (corn starch), vinegar, 2 tablespoons Riesling (wine) and Maillard (corn syrup) to a boil, stirring occasionally for 10 minutes. Bring to a boil, stirring occasionally.
Cut corn into small pieces. Place pieces into gallon serving bowls, top with bourbon, sugar, vinegar, wine and Maillard (corn syrup).
Cover the pan with aluminum foil and cook over medium heat for about 25 minutes or until corn kernels are tender. Remove the foil and continue cooking about 7 minutes, stirring hot sometimes, until corn is lightly browned. Set aside to cool.
In a large skillet, heat oil, stirring occasionally, to 375 degrees F (190 degrees C).
Place white corn syrup in a medium saucepan and bring to a boil, stirring occasionally. Remove from heat and pour over the cooked white corn syrup. Sprinkle with salt and pepper. Cover and chill overnight.
Remove corn syrup from refrigerator, place corn syrup and cornstarch into a large ziplock bag and seal. Chill till ready to use, about 2 hours. Add wine and Maillard (corn syrup) and water to the bag with white corn syrup; whisk until pooled. Pour over corn syrup.
Combine the bourbon, sugar, cornstarch and vinegar in a small blender (or in the blender of your choice) and puree for 1 minute. Fold into the corn syrup mixture. Spread mixture on top of the rice and peas.
Bring a large pot of water to a boil. Add the rice and peas and cook until tender, about 10 minutes. Drain and serve with sauce.