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.

 

 

Spiced White Drinking Chocolate with Coconut Cream and Homemade Marshmallows   

This is  one of the most alluring and luxurious drinking chocolate recipes on the planet! 

Ingredients 

1- 14 ounce can unsweetened coconut milk

1 3/4 cups heavy cream

1 -1 1/2 cups whole milk

3 cups white chocolate chips 

1 vanilla bean, split or 1 teaspoon pure vanilla extract

4-6 whole cardamom pods

Pinch ground cinnamon 

Pinch of ground nutmeg

Pinch of ground clove 

Marshmallows, for garnish ( see my recipe here ) 

Cinnamon or peppermint sticks 

Brandy or Cognac optional 
Method

In a small saucepan, combine the coconut milk and heat, keep warm. In a medium saucepan, combine the cream and whole milk, cardamon pods and vanilla bean split open seeds removed into cream. Bring to a simmer.

Add the white chocolate and remove from the heat. Let stand, stirring occasionally, until the white chocolate is melted; whisk until smooth. Add additional spices to taste. Adjust flavors. 

Pour strained drinking chocolate into warmed mugs and spoon some of the heated coconut milk on top. Garnish with the marshmallows and additional ground cinnamon. 

Serve piping hot with a peppermint , cinnamon stick or spiked with brandy or cognac. 

Enjoy!