November 15, 2012

proof whisky, and bacon, Vol. 109



Several weeks ago, we asked you to submit your favourite proof concoctions – thank-you so much, for sharing your great recipes. Today, we are featuring our favourite drink submission. This awesome recipe and photo were lent to us by a very loyal proof whisky customer. Thank-you Jean François Pagé, for this, and many other delicious contributions. You chose Michael’s favourite food as your ingredient – bacon.


Jean François - "Here's the cocktail I make with proof"
the applewood 2 oz bacon-infused proof whisky • 1/2 oz of pure Canadian maple syrup • 2 dashes Angostura bitters • 2 - 3 crunchy bacon crisps & an apple slice.
Mix all ingredients in an ice-filled glass. Garnish with bacon strips & apple slice.


bacon-infused proof whisky Jean François - "so it's pretty simple, actually. Prepare 6-8 strips of thick-cut applewood smoked bacon, remove bacon and pour the drippings straight into the Proof bottle (a funnel comes in handy here). Use bacon for whatever you like (attached pic is a goat cheese stuffed date wrapped in bacon) or overcook it and let dry for garnish. Should be, roughly, 1 part bacon fat 10 parts whisky. Stick the bottle in the freezer, upside down. The fat will separate and rise to the top (bottom) of the bottle overnight. Then simply pour whisky through a thin mesh strainer (might have to double strain to get rid of residue) and into a spare proof bottle and voilà, proof bacon. It's got a sticky but not fatty mouthfeel, and adds a real pop."


Jean François did not lend us his goat cheese-stuffed recipe, but we managed to find a great recipe at www.epicurious.com

Dates with Goat Cheese Wrapped in Prosciutto 1/3 cup soft herbed goat cheese • 16 Medjool dates, pitted • 16 large basil leaves • 4 wide, thin slices prosciutto di Parma, each cut into 4 long strips (sub in cooked bacon strips) • 16 toothpicks, soaked in water 10 minutes
Heat broiler to low. Spoon 1 teaspoon cheese into each date; wrap with a basil leaf, then a prosciutto strip. Secure with a toothpick. Broil until cheese bubbles, about 3 minutes. Serve warm.



We had bacon on the brain this past weekend, so we decided to hit a few specialty shops in Toronto to find some bacon products. We were most successful at McEwan’s (http://mcewan.mcewangroup.ca), where we found Mark McEwan’s very own delicious bacon jam. Unlike the President’s Choice bacon marmalade (which is still pretty good), this one is chock full of bacon and has very few other ingredients.


McEwan’s also carries a great selection of quality pork from www.thislittepig.ca.



You will find many other products online if you search. What about trying Ed’s Real Scoop maple-bacon ice-cream in Leslieville (www.edsrealscoop.com), Chocolate Bacon Bark at the Distillery Christmas Market, which opens November 30th (http://torontochristmasmarket.com) or Vosges bacon chocolate. Here are a couple of links to get you started.(http://skilletstreetfood.com, http://www.vosgeschocolate.com,


Bacon doesn’t only have to be an edible indulgence. There are many funny & quirky bacon-themed gifts on the market. (http://www.thinkgeek.com, www.amazon.com (Amazon has a good selection of fun bacon-themed gifts)


Don’t miss Gourmet Food & Wine this weekend. (http://www.foodandwineexpo.ca)
William will be serving his delicious All Natural cider.


Weekend Forecast:
Saturday: Variable cloudiness and a high of 8 degrees
Sunday: Variable cloudiness and a high of 9 degrees


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