After the Hunt

CANDIED BOURBON BACON

What’s not to love about this? Sure to please bacon-lovers everywhere, and is a wonderful addition to any brunch menu as well.

1 pound thick cut bacon

1 cup light brown sugar

2 ounces bourbon

1/4 cup pure maple syrup

Preheat oven to 400 degrees.

Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top.

Spray the rack with cooking spray.

In a medium sauce pan over medium heat add the brown sugar, bourbon and maple syrup.

Cook, stirring often until the mixture is reduced and thickens, about 15 minutes. Watch the heat so it doesn’t burn.

Lay the pieces of bacon on top of the rack trying not to overlap. Spoon or brush the syrup on top of the bacon. Place in oven and cook for 13 minutes. Remove from the oven and carefully flip the bacon. Then repeat steps by spooning the mixture on this side of the bacon. Return to the oven and cook for another 13 minutes. If the bacon does not seem not crispy enough remember it will become crisp as it cools. But if it needs a little longer, you can broil an additional minute for each side. When ready, allow to cool 1 minute before removing the bacon from the rack with tongs.

GRILLED BACON-WRAPPED DOVES WITH BOURBON GLAZE
Season trimmed and cleaned doves or quail with salt and and pepper. Wrap each one with a piece of bacon and secure with a toothpick. Grill on medium-high about 10 minutes and bacon is beginning to cook. At this point baste doves with glaze and continue to turn and baste them till done another 10 to 15 minutes.

BOURBON GLAZE

So delicious on dove, quail or chicken.

1 cup bourbon whiskey

1/2 cup brown sugar

1  cup ketchup

2  teaspoons Worcestershire sauce

1/4 cup white vinegar

1 tablespoon lemon juice

1/2 teaspoon minced garlic

1 pinch dry mustard

salt and pepper to taste

In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.

Use to baste meat while cooking.

BACON CREAM CHEESE ROLL-UPS

12 slices thin white sandwich bread, crusts cut off

1 – 8 ounce block cream cheese, softened

1/2 cup chopped fresh chives

1/2 teaspoon garlic salt

1 pound bacon (regular thickness)

Preheat oven to 400 degrees.

After preparing bread, mix cream cheese, chives and garlic salt. Spread a thin layer of cheese mixture on each slice of bread. Roll up each slice of bread tightly into a log and wrap a slice of bacon around each roll, covering completely. Cut each roll in half and place on baking sheet and bake until bacon is cooked through and crisp, about 20 to 30 minutes. Serve warm.

SPICY BOURBON CANDIED PECANS

These pecans will become your favorite! They are delicious on their own, sprinkled in a salad, or over warm brie as an appetizer. Yum!

1 egg white

1 tablespoon bourbon

3 cups pecan halves

1/2 cup granulated sugar 

1/2  teaspoon salt

1/8 to 1/4 teaspoon cayenne pepper

Preheat oven to 350 degrees and line a large baking sheet with foil or parchment paper.

Whisk egg white with bourbon until frothy in a medium bowl. Stir in pecans, mixing until coated.

In a separate small bowl, mix together sugar, salt, and cayenne. Sprinkle over the pecans stirring to combine and spread onto pan.

Bake for 20 to 30 minutes stirring every ten minutes. They will burn quickly, so watch carefully.

HOT BACON AND SWISS DIP

1 – 8 ounce package of cream cheese, softened

1/2 cup mayonnaise

1  cup grated Swiss cheese

2  tablespoons chopped green onions

8 slices bacon, cooked and crumbled

1/2 cup Ritz crackers

Mix cream cheese, mayonnaise, swiss cheese and onions. Place in baking dish. Top with bacon and Ritz crackers. Bake at 350 degrees 15 to 20 minutes or until bubbly.