Grilled Southern PB&J Sandwiches with Pimento Cheese, Bacon, & Tomato Jam

As many of y'all know, we go on picnics a lot. We would like to go on one once a week, but sometimes we just don't have time or the weather doesn't permit it. But, we most definitely make time for it eventually, especially for special occasions or holidays. Our last picnic wasn't for any specific reason, but it was an excuse to make a delicious sandwich, dip, and drink. The sandwich was my take on a PB&J... a grilled, Southern PB&J. So what are the components that classify this as a PB&J you ask? Well instead of peanut butter and jelly, there's pimento cheese, crispy bacon, and sweet tomato jam. You get everything you want from a sandwich... creamy, salty, smoky, sweet. It's the perfect grilled cheese, honestly. This Southern PB&J will go down as one of my favorite sandwiches that we have made. It just hits every note that it needs too. So go on and make this fo' yo'self, ya'hear?! Enjoy :)

Our Amazing Picnic

My Mountain Man & Baby Weezy

Grilled Southern PB&J Sandwiches with Pimento Cheese, Bacon, & Tomato Jam

Perfectly Grilled Bread

Look at all the bacon :)

For the Tomato Jam:

1lb Roma Tomatoes, Chopped & Cored

½C Sugar

1 Lime, Zested & Juiced

¼t Cinnamon & Allspice

½t Cumin

Pinch of Chili Powder

1t Hot Sauce

Salt & Pepper, To Taste

  

For the Sandwiches:

4 Slices of Crusty Country Bread, Fried in Bacon Grease until Golden Brown

8 Slices of Thick Cut Applewood-Smoked Bacon, Crispy

Homemade Pimento Cheese

Prepared Tomato Jam

Directions:

1. To Make the Tomato Jam: Combine all the ingredients in a pan, bring to a boil, and then simmer, stirring often until the tomatoes have dissolved and the jam is thick & glossy, about 45 minutes. Set it aside until ready to serve on the sandwich.

2. To Make the Sandwich: On one of the fried bread slices, spread some of the tomato jam in an even layer. On the other slice bread, spread on a thick layer of the homemade pimento cheese, and then top with the slices of bacon. Put the two pieces of bread together, and then grill in a panini press or bake in the oven until the cheese has melted and the sandwich has heated through.

source: tomato jam.

Soup Sunday: Truffled French Onion Soup

I have never loved French Onion Soup. I'm not quite sure why though. I really like all of the ingredients that go into it. But, I though perhaps it was because I had never had it homemade before... and I was right. French Onion Soup is da-bomb. The caramelized onions, rich beef broth, thick bread, and ooey gooey-melty-delicious cheese topping are all just amazing. I took a classic recipe and pretty much kept it the same, however, I doubled the amount of caramelized onions and added truffle to it. What's not to love about truffles? Nothin'. So, there's some truffle butter, truffle oil, & bread slices fried in more truffle oil (for the topping). The soup was super easy and so delicious that we slurped it all up!! Enjoy :)

Truffled French Onion Soup

For the Soup:

3lbs Yellow Onions, Thinly Sliced

6T Truffle Butter

2T Truffle Oil

2t Salt

½t Sugar

3T AP Flour

2Q Beef Stock

½C Dry White Wine

Salt & Pepper, To Taste

For the Cheesy Bread Topping:

Thick Crusty Bread, Grilled or Fried in Truffle Oil

Gruyere Cheese, Grated  

Parmesan Cheese, Grated

Fresh Minced Parsley, For Garnishing

Directions:

1. Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes. Uncover, raise the heat to medium, and stir in the salt and sugar. Cook for 60-90 minutes, stirring frequently, until the onions have turned an even, deep, golden brown.
2. Sprinkle in the flour and stir for 3 minutes. Take the pot off the heat, and blend in the beef stock and white wine. Simmer partially covered for 30-45 minutes or more. Season with the salt & pepper.
3. Preheat the oven to 400 degrees. Pour the soup into bowls and top with a slice of truffle bread and a handful of grated gruyere cheese and parmesan. Place the soup on a baking sheet and bake for 20 minutes or until the cheese is melted and brown.
4. Garnish with parsley and enjoy with the soup is hot.

source: french onion soup.

Date Night : Crab Cakes with Jalapeno Maque Choux & Fried Brussel Sprouts Salad

Crab cakes are my Mountain Man's absolute favorite. Well that and a big ole piece of meat, haha. But, I can't think of anything more "date night"-ish than crab cakes. They are just classic to me. I wasn't quite sure what I wanted to serve them with, but I ended up deciding to make a classic Cajun dish called Maque Choux. It's sort of a spicy creamed corn, and it's delicious. But, by far, my favorite part of our meal was the fried brussel sprouts salad. I know, I know, fried brussel sprouts salad is kind of a contradiction. I mean how do you have a fried salad? Well, you can. Once fried up, these babies are like potato chips and have the best nutty taste. Then, the sprouts are tossed in a sweet-tangy dressing until lightly covered. I'm addicted to it, seriously. So good. This was definitely another successful date night in my book, we really look forward to it every week!! Enjoy :)

Crab Cakes with Jalapeno Maque Choux & Fried Brussel Sprouts Salad

Yummy Golden Fried Brussel Sprouts

Top the Crab Cakes with Some Remoulade

For the Crab Cakes:

1lb Crabmeat, Picked Free of Shells

½C Crushed Crackers

¼C Fresh Chives, Finely Sliced

½C Red Bell Pepper, Finely Chopped

¼C Mayo

1 Egg

1t Worcestershire Sauce

1t Dry Mustard

1T Lemon Juice

¼t Garlic Powder

¼t Cayenne

 Salt & Pepper, To Taste

½C Flour

1 Egg

2T Milk

1C Panko Breadcrumbs

Oil, For Frying

Remoulade Sauce

For the Jalapeno Maque Choux:

1 ½C Heavy Cream

8 Whole Cloves of Garlic

1 Jalapeno, Diced

2t Vegetable Oil

½C Onion, Red Bell Pepper, & Celery (all diced)

2C Charred Corn

1t Fresh Garlic, Minced

2 Fresh Jalapenos, Diced

1 Shallot, Diced

1 Green Onion, Sliced

1C Prepared Garlic Cream

1t Cajun Seasoning

Salt & Pepper, To Taste

   

For the Fried Brussel Sprouts Salad:

1lb Brussel Sprouts, Trimmed & Quartered

Canola Oil, For Frying

1T Olive Oil

1T Apple Cider Vinegar

2T Maple Syrup

1t Dijon Mustard

1T Grainy Mustard

1t Garlic, Minced

Salt & Pepper To Taste

Directions:

1. For the Crab cakes: In a large bowl, mix together all of the ingredients, except for the flour, panko, and peanut oil. Shape into patties and dust with the flour. Put the crab crakes onto a baking sheet and chill in the refrigerator for an hour. Make a battering station, one container with the egg and milk and another with the panko breadcrumbs. Once chilled, coat the crab cakes in the egg wash and follow with a crust of panko. In a large skillet over, heat the oil over medium high heat. When the oil is hot, carefully place the crab cakes, in batches, and fry until browned, about 4-5 minutes. Carefully flip the crab cakes and fry on the other side until golden brown, about another 4 minutes.
2. For the Jalapeno Maque Choux: Place the cream in a heavy sauce pot and add in the garlic cloves and jalapeno. Bring the cream to a simmer, and then turn down the heat to low-medium heat. Let it reduce to 1 cup. Heat a 10-inch sauté pan over medium heat. Add the olive oil and butter to the pan and cook until the butter is melted, about 45 seconds. Add the onions, bell peppers and celery to the pan and cook, stirring often, until the onions are translucent, and the peppers and celery are soft, about 4 minutes. Add the corn, garlic, Essence, salt and cayenne to the pan and cook, stirring often, for 10 minutes. Add the prepared garlic cream to the pan and reduce the heat to low. Continue to cook the corn until tender and most of the cream has reduced and the maque choux is creamy, 3 to 4 minutes.
3. For the Fried Brussel Sprouts Salad: Heat the canola oil in a deep fryer to 350 degrees. While the oil is heating, whisk together the olive oil, vinegar, maple syrup, mustards, garlic, & seasonings in a small bowl until combined. Set it aside. Once your oil has heated, deep fry the brussel sprouts in small batches until the edges begin to curl and brown, about 3-4 minutes. Drain from the oil onto a paper towel. Toss the fried brussel sprouts in the maple-mustard vinaigrette right before serving.
4. Assembling the Dish: Plate the Jalapeno Maque Choux on the plate and top it with the crab cake. Spoon some of the fried brussel sprouts around the corn. Drizzle some of the Remoulade on top.

Jalapeno-Goat Cheese-Charred Corn Hushpuppies with Pepper Jelly

ROLL TIDE ROLL, everyone! Just in case you haven't tuned into ESPN, my Alabama Crimson Tide pulled out a win, and a shut out against LSU on Monday night (yay)!! I can't tell you how excited my Mountain Man was, I mean it was crazy. Unfortunately we didn't really get to celebrate like we normally do in these types of situations because I started school on Tuesday (yuck). During the game, we enjoyed those crispy shrimp & fried lemon wheel po'boys along with some hushpuppies. Hushpuppies are a classic side dish for any seafood. I didn't like them until about a couple years ago, and then all of a sudden, I started loving them. I don't like them just plain, I like stuff piled in. I ended up deciding to add fresh jalapeno, crumbled goat cheese, and charred corn. The jalapeno provided them with some heat, the goat cheese gave some tang, and the corn applied an amazing sweetness. I loved that they are golden brown and crunchy on the outside, but pillowy & soft on the inside. And, it is just so satisfying when you hit a goat cheese pocket. I like to serve the hushpuppies with pepper jelly for dippin', which means a little more heat & a little more sweet (always a good thing in my book). We will definitely be making these again because we absolutely loved them... and devoured them!! Enjoy :)

Jalapeno-Goat Cheese-Charred Corn Hushpuppies with Pepper Jelly for Dippin' 

Yummy Crispy Outside

For the Hush Puppies:

1C Self-Rising Cornmeal Mix

½C Self-Rising Flour

1T Sugar

1 Large Egg

½ + 2T C Buttermilk

¼C Fresh Chives, Minced

3-4 Fresh Jalapenos, Diced

½C Charred Corn

1C Goat Cheese, Crumbled

Oil, For Frying

Salt, For Sprinkling

Pepper Jelly, For Dipping

Directions:

1. Combine the first three ingredients in a large bowl, and make a well in the center of the mixture. Mix together the egg, buttermilk, chives, jalapeno, and charred corn, stirring well. Add to the dry ingredients, stirring until just moistened. Gently fold in the crumbled goat cheese, so that there will be pockets of cheese when you bite into the hushpuppies.

2. Heat oil in your deep fryer to 375 degrees. Scoop & drop the prepared batter into the hot oil and fry in batches, for 2 minutes on each side. Drain on paper towels and salt immediately.

3. Serve warm with pepper jelly and enjoy!

source: mississippi hushpuppies. 

Crispy Shrimp Po'boys with Fried Lemon Wheels & Pickled Green Tomato Remoulade

Oh, man. Today is the day, people. It's national championship day for all us 'Bama people. The boyfriend & I traveled to Tuscaloosa this year for the LSU game, and we unfortunately lost. But hopefully we will get redemption and beat LSU in the rematch of the century!! We ended up not being able to make to NOLA because I start school tomorrow, so in honor of Alabama's trip to Cajun Country, we made some gourmet po'boys. The sandwiches are loaded with crispy panko shrimp, fried lemon wheels, shredded lettuce, heirloom tomato slices, & pickled green tomato remoulade. We all know that seafood and lemon are meant to be together, so why not fry them both up and stack them on the bread for the ultimate combination. My favorite part is definitely the pickled green tomato remoulade. Instead of adding sweet pickle relish to my sauce, I decided to chop up green tomato pickles because they are king here in the South. We served the po'boys with some Jalapeno-Goat Cheese-Charred Corn Hushpuppies & Pepper Jelly on the side, and they were the perfect accompaniment for this meal. I hope all of y'all will be rootin' for the good guys tonight (a.k.a. Alabama), and if you're not... well that's just no good!! Enjoy & Roll Tide Roll :)

Crispy Shrimp Po'boys with Fried Lemon Wheels & Pickled Green Tomato Remoulade

The Crispy Panko Shrimp & Fried Lemon Wheels

This is one manly sandwich...

For the Pickled Green Tomato Remoulade Sauce:

½C Mayo

1T Ketchup

1T Creole Mustard

Splash of Apple Cider Vinegar

4-5 Slices of Pickled Green Tomatoes

1t Garlic

½t Garlic Powder & Paprika

Pinch of Cayenne

1-2t Hot Sauce

Salt & Pepper, To Taste

For the Fried Lemon Wheels:

Vegetable Oil, For Frying

½C AP Flour

Salt & Pepper, To Taste

2 Small Lemons, Thinly Sliced (I used Meyer Lemons because they are sweeter)

For the Crispy Shrimp:

Vegetable Oil, For Frying

1lb Wild Georgia Shrimp, Peeled & Deveined

2C AP Flour

1T Paprika, Old Bay, Cajun Seasoning, & Salt

3 Eggs

½C Buttermilk

1T Hot Sauce

1 Box of Panko Breadcrumbs

Salt, For Sprinkling

For the Fully Loaded BLT Po’Boys:

Sliced Hoagie Bread Rolls, Buttered & Toasted

Fried Crispy Shrimp

Fried Lemon Wheels

Shredded Lettuce

Heirloom Tomatoes, Sliced

Prepared Pickled Green Tomato Remoulade Sauce

Directions:

1. To Make the Pickled Green Tomato Remoulade: Combine all the ingredients in a food processor and blend until smooth, scraping down the sides of the blender with a rubber spatula if necessary. Refrigerate overnight to allow the flavors to meld.

2. For the Fried Lemons: Heat the oil in a large skillet until hot, but not smoking. Combine the flour and the salt in a mixing bowl, and dredge the lemon wheels in this mixture. Fry, in small batches, until golden brown, turning once, for 2-3 minutes. Drain on a paper towel, and then set them aside until ready to assemble the sandwich.

3. For the Crispy Shrimp: Heat the vegetable oil in your deep fryer to 350 degrees. While the oil is heating, set up your battering stations. I use 3 pie tins. For the first station, I mix the flour & the seasonings. For the second station, I whisk together the eggs, buttermilk, and hot sauce. For the third station, pour the contents of one box of Panko breadcrumbs. Now, place the peeled & deveined shrimp into the flour mixture, then into the egg wash, and finally the panko (making sure they are completely covered). Put the breaded slices on a tin foil-lined baking sheet with a cooling rack on top, and then put the pan into the refrigerator and let the slices rest for about 15-30 minutes. Once the oil has heated, fry the breaded shrimp for 1-2 minutes or until the shrimp is just cooked through (you don’t want overcooked shrimp). Remove the fried shrimp to a paper towel to drain slightly and sprinkle with a little salt. Immediately be ready to stack these onto your sandwiches.

4. Assemble the sandwich by slathering on some pickled green tomato remoulade on each side of the buttered, toasted bread. Place some of the crispy panko shrimp in a flat layer and top with some fried lemon wheels. Finish off the sandwich by dressing it with shredded lettuce & sliced heirloom tomatoes. Enjoy immediately. 

Nashville Hot Chicken & Waffles with Bourbon-Maple Syrup

Wow. A year has officially come & gone. So sad, yet so exciting. I've posted over 200 recipes, received about 200 comments, and had over 25,000 views, which is just so flattering that this tiny blog actually has a few followers. I know it probably doesn't seem like a lot, but it's such an accomplishment for myself considering I didn't even think that I would stick with this long enough. I rounded up the year with Our Top 10 Favorite Recipes of 2011: Savory & Sweet, and I can't wait for next year's list because I know it will be even bigger and better than last year. And you know what, this next recipe will most definitely be on that short list. Chicken & Waffles goes down as one of the most absurd Southern combinations that I can think of. But, it's absolutely amazing. I recently bought a fancy shmancy belgian waffle maker at Williams-Sonoma for Christmas, and I have just been itchin' to make this deep south dish. I'm afraid to admit it, but I have a long list of all the crazy combinations that I will feature in the future. So, for our first C&W edition, we threw together the most amazing pairing. Nashville Chicken is kind of new to the scene for me because I had not heard of it until recently, I came across it on one of my favorite blogs, Ezra Poundcake. But it is truly addicting. The chicken is soaked in buttermilk, breaded, & fried until golden brown & delicious, and then coated in a spicy oil. It is hot in a different way, nothin' like hot sauce or any of that stuff... more like a smoky-sweet heat. Place the bathed chicken on top of yummy yeasted-buttermilk waffles that are ridiculously crispy on the outside and fluffy on the side, and you have a winner. Certainly don't forget the bourbon-maple syrup drizzle because that is what really balances the entire dish. This meal is quintessentially gourmet, but Southern to its' core, and I love that about it. This definitely goes down in history as one of my favorites, fo'realz. Make it. MAKE IT NOW!! Enjoy :)

Nashville Hot Chicken & Waffles with Bourbon-Maple Syrup

For the Brine of the Nashville Hot Chicken:

1Q Buttermilk

¼C Hot Sauce

Cajun Seasoning

2lbs Chicken Wings  

For the Spicy Oil of the Nashville Hot Chicken:

¼C Canola Oil

2T Cayenne Pepper

½t Paprika

½t Salt

¼t Garlic Powder

For the Coating of the Nashville Hot Chicken:

1C AP Flour

¼C Cornstarch

Salt, Pepper, & Cajun Seasoning, To Taste

For the Nashville Hot Chicken:

2lbs Chicken Wings

Prepared Brine

Prepared Spicy Oil

Prepared Coating

1Q Canola Oil, For Frying

For the Yeasted Buttermilk Waffles:

½C Warm Water

1 Package of Active Dry Yeast

2C Buttermilk, Warmed

1 Stick Unsalted Butter, Melted & Cooled Slightly

1t Salt & Sugar

2C AP Flour

2 Large Eggs, Lightly Beaten

¼t Baking Soda 

For the Bourbon Maple Syrup:

1C Pure Maple Syrup (good quality & high grade)

½C Bourbon

1t Vanilla

1-2T Brown Sugar

Directions:

1. To Brine the Chicken: Whisk buttermilk, hot sauce, salt, and sugar in a large bowl until the sugar and salt dissolve. Add the chicken and refrigerate, covered, for 8-12 hours.

2. Preheat the oven to 200 degrees. Remove the chicken from the refrigerator and drain the brine. Pat the wings dry and set them aside.

3. For the Spicy Oil: Heat the oil in a small saucepan over medium-low heat. Add the spice and cook just until fragrant, about 30 seconds (do not burn). Transfer to a bowl and set it aside.

4. For the Coating: In a large bowl, combine the flour, cornstarch, salt, pepper, and Cajun seasoning. Dredge the wings in the flour mixture and shake the excess flour from the wings. Transfer to wire racks. Refrigerate the chicken for 15-20 minutes to help the coating stick to the chicken.

5. Heat the quart of canola oil in a deep fryer to 350 degrees. While the oil heats, remove the chicken from the refrigerator and return the chicken wings to the flour mixture and turn to coat again.

6. Fry the wings until they are a deep golden brown and cooked through, about 10-12 minutes. Once the wings are fried, remove them to a wire rack to drain, and then brush them with the spicy oil mixture over all the sides of the crispy chicken. 

7. For the Waffles: Combine the water and yeast in a large mixing bowl and let stand to dissolve for 5 minutes. Add the buttermilk, butter, salt, sugar, and flour to the bowl. Whisk until well blended and smooth. Cover the bowl with plastic wrap and let it stand at room temperature overnight. When you’re ready to make the waffles, preheat the waffle iron. Also, preheat the oven to warm and place a baking sheet in the oven. Just before making the waffles, whisk the eggs and baking soda into the batter until smooth (the batter will be very thin). Fill the waffle wells and cook according to the manufacturer’s instructions, or until golden brown & crispy. Transfer the finished waffles to the baking sheet in the preheated oven to keep warm. 

8. For the Bourbon Maple Syrup: Heat the maple syrup over low heat in a medium saucepan. Add the bourbon, vanilla, and brown sugar, and simmer for 10-15 minutes or until the bourbon infuse the syrup and it thickens slightly. Keep warm until ready to serve. 

9. To Assemble the Chicken & Waffles: Place the buttermilk- waffle in the center of your plate and spread with softened butter. Top the waffle with the crispy Nashville hot chicken. Pour the bourbon-maple syrup on top and enjoy!!

source: nashville hot chicken. yeasted waffles.

Revamped: Homemade Bacon-Bourbon-Maple Glazed Doughnuts

It's crazy to think about how far I have come along in terms of my cooking skills in just a short year. In a couple days, PLC will be a year old. And as a part of that growth, I often go back and take a look at recipes that I could "revamp" or make wayyyyyy better than the original. I mean, there's always room for improvement. Well, when we made me our Over-the-Top Brunch Burgers, I already had to make a huge batch of doughnuts & a delicious bourbon-maple syrup, and I realized that this was the perfect opportunity to revamp my Maple Glazed-Bacon Donuts. Wanna know the biggest difference between these two recipes? I actually made the dough for the doughnuts. For the first recipe, I used possibly the biggest shortcut ever when it comes to this breakfast treat... canned biscuit dough that's cut & fried. And while this is so easy to do and something you can make on short notice. It's just not the same. The light, pillowy yeast dough provides the most tender doughnuts. The glaze is obviously delicious... I mean it includes bourbon, maple syrup, and bacon fat. What the what?! Finally, I topped them with a lot more crispy bacon. These were so much better, so so so much. If you are the sweet & salty combination person, then make them!! Enjoy :)

Homemade Bacon-Bourbon-Maple Glazed Doughnuts 

Look at all that BACON

For the Homemade Doughnuts:

1C + 2T Whole Milk, Warm

¼C Sugar

1 Package of Active Dry Yeast

2 Whole Large eggs, Beaten

1 Stick + 2T Unsalted Butter, Browned & Cooled

4C AP Flour

¼t Salt

1Q Canola, For Frying

Prepared Bourbon-Maple Glaze

For the Bourbon-Maple Syrup:

1C Pure Maple Syrup (good quality & high grade)

½C Bourbon

For the Bourbon-Maple Glaze:

1lb Confectioners’ Sugar, Sifted

½t Salt

½t Vanilla

¾ Stick of Unsalted Butter, Melted (or you can use bacon fat)

¾C Homemade Bourbon Maple Syrup

Milk, For Thinning (if it seems too thick)

Crispy Bacon, Crumbled (for the topping)

Directions:

1. To Make the Dough: Make sure the milk is nice and warm, but not overly hot. Add sugar to milk. Stir to dissolve. Add yeast into a small bowl. Pour milk/sugar mixture over yeast. Stir gently, and then let it sit for 10 minutes. Melt butter in a separate bowl. Stir to finish melting, and then let butter cool so it won’t be overly hot when adding it to the eggs. Add beaten eggs to the melted butter, stirring constantly to make sure the butter’s not too hot for the eggs. Add the egg/butter mixture to the bowl of an electric mixer fitted with a dough hook. With the mixer on medium-low speed, pour in the yeast mixture. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combine. With the mixer still going, add ½C increments of the flour until it is all gone. Stop the mixer, scrape the bowl, and then turn the mixer on the same speed for 5 minutes. After 5 minutes, stop the mixer and scrape the bottom of the mixer. Turn on the mixer for 30 seconds. Turn off the mixer off and let the dough sit, undisturbed, for 10 minutes. After 10 minutes, transfer the dough to a lightly oiled bowl. Toss the dough to coat, then cover with plastic wrap and place straight in the fridge. Refrigerate for at least 8 hours, or overnight.
2. To Make the Doughnuts: Remove the bowl from the fridge and turn out the dough onto a lightly floured surface. Roll out to ¼inch thickness. Using a 3inch cutter, cut as many rounds as you can, then roll out the remaining dough and once again cut as many as you can (repeat until you can’t anymore). Cut holes out of each round using a 1-½inch cutter. Cover with a large tea towel and place in a warm place in your kitchen. Allow the doughnuts to rise undisturbed for at least one hour. They should be visibly puffier and appear to be airy.
3. To Fry the Doughnuts: Heat the canola oil in your deep fryer to 375 degrees. One to two doughnuts at a time gently grab the doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly. Remove the doughnut from the oil with a slotted spoon, allowing all the oil to drip off. Place the doughnut immediately on paper towels, for about 5 seconds, and then flip it. Allow the doughnuts to cool slightly.
4. To Make the Bourbon-Maple Syrup: Heat the maple syrup over low heat in a medium saucepan. Add the bourbon and simmer for 10-15 minutes or until the bourbon infuses the syrup and it thickens slightly. Set it aside while you make the glaze.
5. To Make the Bourbon-Maple Glaze: Place the sifted confectioners’ sugar and salt in a bowl and beat in the melted butter along with vanilla. Slowly mix in the bourbon-maple syrup (and a little milk if it’s too thick). Once all of the ingredients are incorporated, briefly beat over high speed to remove any lumps. Immediately glaze the doughnuts, by dipping each doughnut into the glaze until submerged. Remove from the glaze, and then turn right side up on a cooling rack over a cookie sheet (to catch extra glaze). Top the glazed doughnuts with a thick coating of crumbled bacon.
6. Serve and enjoy!

*Please check out Sweets for a Saturday & Crazy Sweet Tuesday for this recipe, as well as many others!!