Bourbon Bacon Butter Food

HONEY-BOURBON GLAZED BACON

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly.
• Lay the bacon on the prepared baking sheet and roast for 10 minutes. Brush with some of the honey-bourbon syrup. Continue roasting until deeply caramelized and crispy, another 10 to 15 minutes--the bacon will really crisp as it cools. Sprinkle with 1/4 teaspoon pepper and serve.

BACON AND PECAN BUTTER TARTS

Steps:

• Roll the pastry out to 1/8 inch thick and cut out 12 4-5 inch circles, pressing them into the holes in a muffin baking pan (greased or no-stick).
• Chill the muffin pan in the fridge for at least 30 minutes.
• Meanwhile, mix the egg, brown sugar, maple syrup, butter, vanilla extract, salt, pecans and bacon and pour the mixture into the tarts.
• Bake in a preheated 350F/180C oven and bake until set, about 15-25 minutes.

BACON-BOURBON BUTTER

Steps:

• Cook bacon in small skillet over med heat, stirring occasionally, until fat is rendered and bacon is crisp, about 6 minutes.
• Transfer bacon to aper towels to drain grease, reserve 1tsp of the bacon drippings from pan.
• Put reserved bacon and drippings in small bowl, along with butter, bourbon, maple wyrup, and sugar.
• Season with salt.
• Using a fork, vigorously whisk until well combined.
• Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you.
• Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil.
• Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen up to 3 months.

BOURBON BACON BUTTER RECIPE

Steps:

• Cook bacon in sm skillet over med heat, stirring occasionally until fat is rendered & bacon is crisp, about 6 min. Using slotted spoon, transfer bacon to paper towels to drain & chop finely when cool. Reserve 1 teaspoon of bacon drippings & use to saute shallots & garlic just until softened. Remove from heat, deglaze the pan with the bourbon & allow mixture to cool. In med size mixing bowl add butter, shallot/garlic mixture, thyme, salt & pepper & mix until well combined. Place mixture in refrigerator & allow to harden.

BOURBON-SOAKED BACON AND GINGER CINNAMON ROLLS

Steps:

• Place bacon in a shallow dish; add bourbon. Cover tightly and refrigerate overnight. Remove bacon and pat dry; discard bourbon., In a large skillet, cook bacon in batches over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 teaspoon drippings., Preheat oven to 375°. Separate dough into 8 rolls, reserving icing packet. Unroll spiral rolls into long strips; pat dough to form 6x1-in. strips. Place 1 bacon strip on each strip of dough, trimming bacon as needed, then reroll forming a spiral. Pinch ends to seal. Repeat with remaining dough. Transfer to a parchment-lined baking sheet; bake until golden brown, 9-11 minutes., Meanwhile, combine pecans and maple syrup. In another bowl, stir together ginger with contents of icing packet. In same skillet, heat reserved bacon drippings over medium heat. Add pecans; cook, stirring frequently, until lightly toasted, 2-3 minutes., Drizzle icing over warm cinnamon rolls; top with pecans.