September 3, 2015 | 0 Comments

Bourbon and Bacon – Oh My!

The Bourbon and Bacon Class

What a wonderful combination of flavors and aromas this class offered! Chef Pete and Jerry did a terrific job of pairing bourbon and bacon from savory to sweet!

The French Onion and Mushroom Soup with Bacon, Bourbon and Cheese was outstanding. I would never have guessed bourbon was included in the rich layers of flavors.

Tip – Always cook mushrooms, single layer, in a dry pan. Don’t add oil or liquids until the mushrooms are dry. Did you know that a crimini mushroom is just a young Portobello?

Tip – When you make a roux, use equal parts of flour and fat. Remember that there are four stages to a roux – white, blonde, brown, and dark brown. The darker the roux, the less thickening it will add. A brown roux (the color of peanut butter) was used for the soup.

The Spinach Salad with Bacon Blue Cheese and Bourbon Vinaigrette was crunchy, sweet, tart, and savory. The apples were cut into tiny matchsticks (fine julienne). Not one ingredient dominated the plate – the flavors complimented each other beautifully! A bit of lovely reduced bourbon was part of the dressing.

Tip – An immersion blender will completely emulsify the ingredients in a dressing, reducing the risk of separation.

The Pork Tenderloin with Bacon Bourbon Ancho Sauce was fork tender and the rub was spicy good. The bourbon ancho sauce was a perfect match with the pork. Bacon wrapped asparagus completed the plate.

Tip – The resting time for meat after cooking should be ¼ the time the meat was cooked. For example – twenty minutes cooking time equals five minutes resting time.

Tip – Adding butter at the very end of cooking will give sauce a beautiful sheen. Add a little at a time!

The Chocolate Ice Cream with Bourbon, Lace Cookie and Candied Bacon Strip was amazing. The bourbon gave the ice cream a very slight cherry flavor. The candied bacon strip was great!