Bourbon Bacon Peaches

I almost never eat or make sweets or deserts. However, I was reviewing our posts the other day and I realized almost every desert I have made in the last year or so has been post worthy.  I might have a flair for creating items I don't eat. Correction, that I usually don't eat. And yes, I really enjoyed this one. I even made it twice. Actually, that isn't fully correct. The second time I made it the UB made a Manhattan killing almost all my rye whiskey. Inventory control in the kitchen is important to those who cook. I ended up making a variant -I will list that too.


How to make:
First make the sauce by covering and heating in the 'nuker' for 30-45 seconds one ounce of maple syrup and the leaves from 1/3 sprig of fresh rosemary.  Once cooked and cool mix in the whiskey and a pinch of salt. Stir.

Halve the peach. Melt the bacon fat on medium. (yes, you heard me - bacon fat) in a pot/pan (with a lid) that can barely hold the two peach halves flat side down.





Once the fat is liquid, coat inside of the peaches with bacon fat (pour some of it inside each peach) and then place them in the pan face down.

Cover, bring to medium heat, lightly boiled  for 8-10 minutes, until cooked.

Pour sauce on top of peaches, make sure rosemary stays on top.


Place the peaches on small plate and spoon the now thickened sauce on top of the peaches. Eat and enjoy the goodness of making a healthy snack unhealthy.


Ingredients:

1 peach halved
1 1/2 tsp bacon fat

Sauce:

1oz maple syrup
1/3 sprig rosemary (8-10 leaves)
1 oz rye whiskey: Variant:1/3 oz rye whiskey, 1/3 oz dark rum, 1/3 oz cognac
A titch of salt

Be'Wiched Continues to Inspire...

In case you haven't tried Be'Wiched yet...just thought I'd give you a bit of motivation. What you see below is the brunch special from this morning. That would be brioche french toast topped with a perfectly soft boiled egg, three slices of thick cut maple cured bacon, mixed greens and heirloom tomatoes. OMG.

Aioli- without mayo

We hate mayo in our house. More accurately, the AC really hates mayo, I don't like very much of it at one time, but will eat it. There are exceptions, I really love a nice garlicky aioli. So, when AC proposed to make another version of his delectable turkey burger and I said I wanted aioli to top it, and AC refused to make mayo, the non-mayo aioli was born.

It's pretty obvious, use greek yogurt instead. This spread turned out so fabulous it will replace any containing mayonnaise in our house, and it was simple to create.  

Ingredients
4 oz Fage 2% greek yogurt
1/2 tbsp olive oil
2 large garlic cloves minced fine
1 1/2 tsp fresh oregano chopped
1/2 tsp balsamic vinegar
Salt to taste

Simply mix all of the above together. With a spoon, in a bowl. Doesn't get much easier than that. 

Turkey burger:
See previous turkey burger recipe for details. The following is a variation. 
1 handful of minced coppa sausage (1/2 cup)- our favorite can be found at Bill's Imported Foods.
2 Chiles, we used fresh serrano from our garden.
Fresh minced parsley and thyme.
1 green onion finely chopped