Homemade Bacon-Maple Butter

Delicious on just about anything including a good grilled steak. Love this on my recipe for homemade pumpkin spiced flap-jacks, or extra toasty waffles. The best part about making this homemade bacon-maple butter, is that your entire house will smell like holiday ( Insert big, happy sigh.)

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Ingredients:

1/2 lb. unsalted butter, cut into approximately 1 inch pieces and frozen

4 strips of bacon, cooked crispy. (1 Tablespoon of fat reserved)

1 Tablespoon bacon fat ( optional )

1-1/2 cups grade A medium maple syrup

1/4 tsp. Kosher salt

Method: 

In a medium sized, 3-4 quart heavy bottomed,stainless-steel saucepan,rub the inside rim with 1/2 teaspoon of the butter. (This will help prevent the maple syrup from boiling over.) Add the Maple syrup to the sauce pan and cook without stirring on medium high heat until the syrup reaches 235”F Degrees on a candy thermometer. About 8 to 10 minutes. When the syrup begins to boil gently tilt the pan so the syrup covers the thermometer bulb to get an accurate reading.

Once syrup comes to temperature, remove from heat and add the frozen butter 1-2 pieces at a time. Make sure to stir constantly with a wooden spoon until each addition of butter has melted before incorporating more. Repeat until all the butter has been added.

Once all the butter has been incorporated, add the salt and the bacon fat.Stir to combine.

Pour the syrup into the bowl of a stand mixer, or use and electric hand mixer and beat with the paddle attachment on medium-high speed until cooled and lighter in color and about 10-15 minutes. Gently crumble, and fold in bacon bits until just combine or add before pressing for a smoother bacon texture.

Pour the bacon maple butter into clean mason jars, recycled food safe jars, or BPF free plastic containers. Allow to cool to room temperature. Seal air-tight and refrigerate. Can be stored up to, two weeks in the refrigerator or 6 months in the freezer.

 

Makes approximately 1 pint.

Variation : Add 1 teaspoon cinnamon, and for a spicy finish– add 1/4 teaspoon cayenne pepper. Or both! You decide.

 

 

Planning healthy habits

Did you ever notice how difficult it is to eat healthy when hunger strikes? Your little one wants a snack; you go to the kitchen and start looking around. Often we find ourselves in this situation. The key to keeping it healthy is planning. I know! We’re all busy. In the spirit of spring cleaning and getting organized, consider organizing snacks with a snack station.

Inspired by Realsimple.com, today’s idea is a grab-and-go snack stashes.

Using a larger bin – consider Tupperware, something that can be cleaned easily – place a variety of snacks that can be mixed and matched for treats. You can use snack size sandwich bags to portion out orange slice, baby carrots, celery sticks, pepper slices. You can even rotate these treats to showcase whatever is seasonal, like berries. Include grapes, lunch meat roll-ups (like turkey and Swiss of ham and cheddar), yogurt, string cheese and, for dipping, a jar of peanut butter and hummus.

Make a habit of refilling your snack station one day a week, say Sunday night. Once it’s ready, you can tell your kids to grab something when you’re busy without worry. And, you can pick up a small bag on your way out to the many baseball and soccer games going on. Those chips are tempting, but not the best option for your little one – or you.

How will you personalize your snack station?