Walker2970
09-17-2013, 17:58
http://www.bonappetit.com/recipe/bacon-bourbon-butter
[MOD: Pasted in the recipe. I hate just links... Now you, go post this in the Recipe for the Day (http://www.ar-15.co/threads/19665-Recipe-for-the-Day) thread]
Bacon-Bourbon Butter
INGREDIENTS
1 slice smoked bacon, finely chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon bourbon
1 tablespoon pure maple syrup
1 teaspoon brown sugar
Kosher salt
PREPARATION
Cook bacon in a small skillet over medium heat, stirring occasionally, until fat is rendered and bacon is crisp, about 6 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tsp. bacon drippings. Put reserved bacon and drippings in a small bowl, along with butter, bourbon, maple syrup, 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 for up to 3 months.
Makes 1/2 Cup
[MOD: Pasted in the recipe. I hate just links... Now you, go post this in the Recipe for the Day (http://www.ar-15.co/threads/19665-Recipe-for-the-Day) thread]
Bacon-Bourbon Butter
INGREDIENTS
1 slice smoked bacon, finely chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon bourbon
1 tablespoon pure maple syrup
1 teaspoon brown sugar
Kosher salt
PREPARATION
Cook bacon in a small skillet over medium heat, stirring occasionally, until fat is rendered and bacon is crisp, about 6 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tsp. bacon drippings. Put reserved bacon and drippings in a small bowl, along with butter, bourbon, maple syrup, 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 for up to 3 months.
Makes 1/2 Cup