Maple Bourbon Glazed Bacon Food

MAPLE BOURBON GLAZED BACON

Steps:

• Preheat oven to 350°
• Cut bacon strips in half. (optional)
• Mix together the brown sugar, maple syrup and whiskey.
• Transfer bacon strips to the glaze bowl and toss until evenly coated with bacon.
• Line a baking sheet with foil and place a rack on top.
• Lay bacon on the rack in a flat even layer.
• Bake for 25-30 minutes or until crispy. Watch closely the last 5 minutes because the bacon will burn quickly)
• Cool for 5 minutes before serving.

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.

MAPLE-GLAZED BACON

Steps:

• Cook the bacon in a large skillet over medium-high heat until browned, but NOT crispy; drain on paper towels; set aside.
• In a small bowl whisk together the maple syrup, Dijon mustard and brown sugar; set aside.
• Return the bacon back to the skillet and brush with glaze, then turn the bacon over.
• Cook the glazed side down for 2 minutes over low heat.
• Glaze then turn and cook for another 2 minutes over low heat.
• Repeat until all the glaze is used up.
• Serve immediately.

MAPLE-DIJON-BLACK PEPPER GLAZED BACON

Steps:

• Preheat the oven to 400 degrees F. Whisk together the maple syrup, mustard and pepper in a small bowl. Lay the bacon on a baking sheet. Bake in the oven for 9 to 10 minutes. Remove the bacon and place on a baking rack over a separate baking sheet. Using a paper towel, blot and soak up any excess oil. Then, using a pastry brush, generously glaze the bacon with the syrup. Return the bacon to the oven for another 1 to 2 minutes, to desired crispness. Transfer to a platter and serve.

MAPLE BOURBON TURKEY GLAZE

Steps:

• Combine all of the ingredients in a bowl and refrigerate, covered, overnight. Brush the glaze over the turkey during the last 15 minutes of roasting @ 5 minute intervals.

BOURBON BACON SCALLOPS

Steps:

• Heat a skillet over high temperature and sauté the bacon for 4-5 minutes, until limp and partially browned; remove from skillet, drain, and set aside to cool.
• In a bowl, combine the green onions, bourbon, maple syrup, soy sauce, mustard, and pepper, and stir well; remove about 2 tablespoons of marinade to another container and set aside.
• Add the sea scallops to the marinade in the bowl and toss gently to coat.
• Cover and place in refrigerator to marinate for 1 hour, stirring occasionally.
• Preheat your oven broiler; pan spray a broiler pan.
• Cut the partially cooked bacon strips into 4 sections apiece.
• Remove the scallops from the marinade (reserve marinade) and wrap a piece of cut bacon around each scallop - if the scallops are very large, they might only reach halfway around.
• Thread the wrapped scallops onto the skewers (going through each end of bacon strips if they only reach halfway around), making sure to leave space between each scallop so that the bacon will cook well.
• Place the completed skewers on the pan-sprayed boiler pan and broil for 8 minutes or until the bacon is crisp and the scallops are opaque, occasionally basting with the marinade used with the scallops (how long they need to cook depends on the size of the scallops).
• Remove skewers from broiler, place them on a serving platter, and brush or drizzle with the reserved marinade (that which was not combined with the scallops in the refrigerator).
• Note: these can also be cooked on the grill if you watch them carefully so that the scallops do not overcook.

MAPLE-BOURBON GLAZED HAM

Steps:

• Make the glaze: stir all glaze ingredients together in a bowl until blended; set aside (can be made ahead of time and stored in airtight container in the refrigerator for up to two weeks).
• Preheat oven to 300°; line a large roasting pan with foil or a silicone baking liner.
• Remove ham from its packaging and drain off any juices.
• Place ham in prepared pan, flat side down, making sure to remove the little plastic disk covering the bone, and cover the ham and pan completely with foil.
• Bake until an instant-read thermometer inserted in the center reads 120°, about 2 ½ hours.
• Increase oven temperature to 400° and remove the foil covering from the pan.
• Pour the glaze over the ham and bake uncovered, basting every 10 minutes with the pan juices, until the glaze is set, another 20-30 minutes.
• Remove the ham from the oven and let it rest for 15 minutes before carving.
• Serve the ham drizzled with any remaining glaze/pan drippings.

GLAZED BACON

Steps:

• Preheat the oven to 400 degrees F.
• For the red chile-honey glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While the bacon is cooking, whisk together the clover honey and ancho chile powder in a medium bowl until smooth. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the glaze.
• For the sorghum glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the sorghum syrup.
• For the brown sugar-pecan glaze: Line a baking sheet with a silpat or parchment paper. Lay the bacon in a single layer on the baking sheet, keeping space in between each slice. Divide the brown sugar evenly over the top of each slice of bacon and bake until bacon is golden brown and almost crispy, about 13 minutes. Remove from the oven and sprinkle with the finely chopped pecans, return to the oven and continue baking until pecans are toasted and bacon is crispy, about 3 minutes longer.
• Let sit at room temperature for 10 minutes.

BACON WRAPPED MAPLE-BOURBON PORK TENDERLOIN

Steps:

• Combine apple cider, bourbon and maple syrup.
• Rub meat with salt and pepper.
• Marinade in cider mixture from one hour to overnight.
• put loin in a roasting pan. in the top, cut five slits. insert a garlic clove into each slit.
• wrap with bacon.
• cook at 350 for 2 hours.