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Friday, April 30, 2021

Blueberry Butter Maple Bacon

And why the heck not? I probably should have run this recipe a few more times for better shots, but I think the flavors speak for themselves. I stumbled across this PRIMO Maple syrup called Trees Knees Butter Maple and WOW, it's fantastic! The company's name is Bushwick Kitchen LLC. and they carry a barrage of other delicious and intriguing flavor combinations featuring honey, maple and even a 'hot line' with Sriracha and Gochujang!   They are whimsically marketed as "Bees Knees, Trees Knees and Weak Knees", very befitting of such elevated condiments!  Next on my list is the Honey/Meyer Lemon blend, it sounds Amazeballs.  
This quick and simple recipe is a melodious fraternization of fresh spring flavor, with familiar and classic staples, bacon and maple syrup, to bring a modern elevation to your next sandwich or breakfast/ brunch table.  Frozen thawed blueberries will do just fine, as only the juice will be used to marinate the thick cut, smoked protein, imparting its color and subtle nuance.  The results are an upbeat tinted, smoky, not too  sticky treat, hitting the high notes and satisfying your bacon cravings and hankering for  something a bit sweet at the same time, and that's pretty sweet!  
Recipe:
1 lb. thick cut Apple or Cherrywood smoked bacon
1/4 c. blueberry juice, plain nothing added
Trees Knees Butter Maple for brushing
Directions:
Arrange bacon on parchment paper lined baking sheet and brush with the blueberry juice.
Let stand for about 10 minutes to absorb the colors and place in a 400*F oven to roast or under a broiler.
Cook until desired crispness is reached, brushing with the Butter Maple during the last 5 minutes.
Let stand for several minutes to set the Maple coating and serve as desired.  
 

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Smokinhotchef
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