big brown horse
Hoof In Mouth
The outlandish combination of smoky bacon and pecans, scented with orange in a brown sugar disk, is an amusing, tongue-teasing conversation starter--a true amuse-bouche. Serve with drinks before dinner.
Buttermilk Bacon Pralines
(makes 24 small pralines)
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 tablespoons of unsalted butter
1/2 teaspoon vanilla extract
1 cup chopped pecans
1/2 teaspoon grated orange zest
4 slices bacon, cooked crisp and crumbled
In a heavy-bottomed, deep saucepan, combine the granulated and brown sugars, the buttermilk, corn syrup, baking soda and salt. Cook slowely over medium heat for about 20 minutes, until the mixture reaches 235 degrees F on a cady thermometer.
Remove from heat and add the butter, vanilla, pecans, orange zest, and bacon. Being mindful of exposed skin as the mixture is very, VERY hot, beat like the dickens with a wooden spoon until smooth and creamy. Drop by the teaspoonfuls onto a silicone mat or buttered parchment paper. Let stand for 30 minutes, or until cool and firm. Store in an airtight container.
From: Screen Doors and Sweet Tea by Martha Hall Foose
Buttermilk Bacon Pralines
(makes 24 small pralines)
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 tablespoons of unsalted butter
1/2 teaspoon vanilla extract
1 cup chopped pecans
1/2 teaspoon grated orange zest
4 slices bacon, cooked crisp and crumbled
In a heavy-bottomed, deep saucepan, combine the granulated and brown sugars, the buttermilk, corn syrup, baking soda and salt. Cook slowely over medium heat for about 20 minutes, until the mixture reaches 235 degrees F on a cady thermometer.
Remove from heat and add the butter, vanilla, pecans, orange zest, and bacon. Being mindful of exposed skin as the mixture is very, VERY hot, beat like the dickens with a wooden spoon until smooth and creamy. Drop by the teaspoonfuls onto a silicone mat or buttered parchment paper. Let stand for 30 minutes, or until cool and firm. Store in an airtight container.
From: Screen Doors and Sweet Tea by Martha Hall Foose
