A whiskey adventure for you and me.
Log Date
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Jamie Boudreau teaches you how to “fat wash” liquor. In case you needed your bourbon a little more indulgent, add some bacon.
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Still frame
Bacon, Bourbon, & Hazelnut Cocoa
Ingredients
4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon
Whipped cream and chopped toasted hazelnuts for garnish
Procedures
1 Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.
2 In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
3 Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.
(Source: seriouseats.com)
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Bacon-Bourbon-Espresso Jam
Yield: 12 ounces jam
Prep Time: 5 minutes
Cook Time: 5 hoursIngredients:
- 1 pound bacon, chopped roughly into one-inch pieces (freezing the bacon first makes this easier!)
- 1 large vidalia onion, diced
- 2 garlic cloves, minced
- 1/2 cup apple cider vinegar
- 1/2 cup dark brown sugar, well-packed (light brown sugar will work too)
- 1/4 cup pure maple syrup (the real stuff, please!)
- 2 tablespoons molasses
- 6 tablespoons brewed espresso
- 1-2 sprigs of thyme leaves, stripped from the stem
- 6 tablespoons bourbon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon espresso powder (optional)
Directions:
in a large skillet over medium heat, cook the bacon until it’s brown and crispy. you may need to do this in two or three batches, depending on the size of your skillet.
drain the cooked bacon on paper towels and set aside.
pour off all the bacon fat from the pan except for a tablespoon or two.
with the heat on medium-low, saute the onion and garlic in the bacon fat for a minute or two, until they are translucent.
add the apple cider vinegar, brown sugar, maple syrup, molasses, espresso, thyme leaves, whiskey, cayenne pepper and espresso powder.
turn the heat up to high, and boil the ingredients for 2 minutes, stirring constantly.
turn the heat off and add in the bacon, stirring to combine.
if using a crock pot, transfer the mixture to the crock pot and cook on high, uncovered for 4-4 1/2 hours, or until the mixture is thick and burnished. stir every so often during the cooking process, and if the jam gets too dry, add a tablespoon or two of water.
if cooking on the stove, transfer to a medium-sized dutch oven or tall-sided pot and cook on medium low for 4-4 1/2 hours, or until the mixture is thick and burnished. stir every so often during the cooking process and, as above, if the mixture gets too dry, add a tablespoon or two of water.
transfer the jam to the food processor and pulse until coarsely chopped.
portion the jam into glass jars (two 6-ounce jars, or three 4-ounce jars), and allow to cool to room temperature before putting the lids on.
transfer to the fridge, where it will keep for up to a month. be sure to write the date you made it on the jar!
- food plus words adapted from serious eats
