Beer And Bacon Toffee Sundaes Recipes

BEER-AND-BACON TOFFEE SUNDAES

Steps:

• Put the bacon in a medium saucepan over medium heat and cook, stirring, until very crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels, reserving the fat in the pan.
• Add the brown sugar, corn syrup, beer, butter, heavy cream and a pinch each of kosher salt and pepper to the pan. Bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, 6 to 8 minutes. Transfer to a bowl and refrigerate until ready to serve.
• Scoop the ice cream into bowls and spoon the toffee sauce on top. Garnish with the crispy bacon bits, toasted pecans and sea salt.

BEER CANDIED BACON

Steps:

• Preheat oven to 400 degrees F.
• Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
• Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top.
• Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
• Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well.
• Return to oven and cook for 10 minutes.
• Remove from oven and repeat process twice more, until bacon is crispy and browned and you've used all the glaze.
• Cool on wire rack for at least 1 hour before serving.

BBB BACON-IN-THE-BATTER BUTTERMILK WAFFLE, BOURBON ICE CREAM, BACON TOFFEE

Steps:

• For the bacon toffee: In a heavy-bottomed pot, combine the butter, water and granulated sugar. Stir to combine and bring to a boil, stirring occasionally. Place a candy thermometer on the edge of the pot and continue to boil for about 8 to 10 minutes; the syrup will begin to color and is ready when it reaches 305 to 310 degrees F. Stir in the bacon. Very carefully, pour the toffee onto a half sheet pan lined with a silicone baking mat. Cool. Break the toffee into pieces.
• For the bourbon ice cream: In a heavy-bottomed pot over medium-high heat, combine the cream, milk and granulated sugar. Add the vanilla bean seeds and pod to the cream mixture. Bring the mixture to a simmer. Remove from the heat. Whisk the egg yolks together in a large bowl. Slowly whisk in the cream mixture. Discard the vanilla pod. Add the bourbon. Cool the mixture. When cool, freeze in an ice-cream maker according to manufacturer's directions.
• For the waffles: Preheat a waffle iron. Sift the flour, cornmeal, baking powder, baking soda, granulated sugar and salt together. Beat the egg yolks in a medium bowl until they are pale yellow. Beat in the buttermilk and melted butter. Combine the wet ingredients with the dry ingredients. In a clean bowl with clean beaters, beat the egg whites until they hold soft peaks. Fold the whites into the batter.
• Working in batches, spray the waffle iron with nonstick spray, ladle in batter and lay par-cooked bacon pieces in the batter before closing the lid of the iron.
• To serve, top each waffle with a big scoop of bourbon ice cream. Stab with a piece of bacon toffee and garnish with powdered sugar and maple syrup.