Bourbon Bacon Butter Recipes

BOURBON AND BACON COMPOUND BUTTER

Steps:

• Preparation Cook bacon in a skillet over medium-high heat until crisp, stirring constantly. Remove the bacon and pour off the fat, reserving 1 tsp. Cool bacon and fat about 10 minutes. In a medium bowl, combine reserved fat, bacon pieces, butter, bourbon, and maple syrup with a fork, ensuring all ingredients are well blended. Place butter on the edge closest to you of a sheet of parchment or wax paper. Fold paper over butter and roll into a cylinder. Twist the ends of the paper and refrigerate until solid. When ready to serve, cut the chilled butter into slices and place on top of steak, seafood, or anything else you want to provide with a boost of flavor. Unused butter can be kept in the refrigerator for about 2 weeks.

HONEY-BOURBON GLAZED BACON

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly.
• Lay the bacon on the prepared baking sheet and roast for 10 minutes. Brush with some of the honey-bourbon syrup. Continue roasting until deeply caramelized and crispy, another 10 to 15 minutes--the bacon will really crisp as it cools. Sprinkle with 1/4 teaspoon pepper and serve.

SWEET-GLAZED BOURBON BACON RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (350ºF for convection ovens).
• Stir together Bulleit Bourbon, maple syrup, and brown sugar.
• Arrange bacon in a single layer on a parchment-lined baking sheet. Brush the Bulleit mixture evenly over one side of the bacon, reserving the remaining mixture.
• Bake for 6 to 8 minutes, then flip the bacon, and brush with reserved bourbon mixture.
• Return to oven and cook for 20 minutes (flipping bacon every 5 minutes) or until bacon is lightly crisp and the glaze is golden brown and bubbling.
• Enjoy!

BACON BOURBON BURGERS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Mix ground beef, bourbon, Worcestershire sauce, brown sugar, steak seasoning, and garlic salt in a bowl; divide and shape into 2 patties.
• Cook on the preheated grill for about 5 minutes; turn, top each burger with bacon and Cheddar cheese, and continue cooking until the burgers are cooked to your desired degree of doneness, about 5 minutes more for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on split buns topped with tomato and lettuce.

BACON-BOURBON BUTTER

Steps:

• Cook bacon in small skillet over med heat, stirring occasionally, until fat is rendered and bacon is crisp, about 6 minutes.
• Transfer bacon to aper towels to drain grease, reserve 1tsp of the bacon drippings from pan.
• Put reserved bacon and drippings in small bowl, along with butter, bourbon, maple wyrup, 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 up to 3 months.

BOURBON BACON BUTTER RECIPE

Steps:

• Cook bacon in sm skillet over med heat, stirring occasionally until fat is rendered & bacon is crisp, about 6 min. Using slotted spoon, transfer bacon to paper towels to drain & chop finely when cool. Reserve 1 teaspoon of bacon drippings & use to saute shallots & garlic just until softened. Remove from heat, deglaze the pan with the bourbon & allow mixture to cool. In med size mixing bowl add butter, shallot/garlic mixture, thyme, salt & pepper & mix until well combined. Place mixture in refrigerator & allow to harden.

SAVORY BOURBON BUTTER

Steps:

• Melt 3 tablespoons butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add shallot and garlic and saute until soft, about 5 minutes. Whisk in bourbon until combined, then cook until reduced, 2 to 3 minutes. Remove from the stove and cool to room temperature, about 10 minutes.
• Combine remaining 3 sticks plus 5 tablespoons butter, parsley, and lemon zest in a mixing bowl. Add cooled bourbon-butter mixture and beat with an electric mixer until smooth. Season with salt.
• Transfer butter to a sheet of waxed paper and roll into a log. Refrigerate until fully chilled, 2 to 3 hours. Use as desired.