Bourbon Bacon Butter Recipes

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.

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!

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.

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.

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.