Maple Bacon Fudge

Wow, this is the first blog post in about a year and a half. Time flies. I felt this was a good one to put out there since it's received such good feedback so far.

Christmas time means fudge, lots and lots of fudge. I make many pounds of fudge every year for friends, family, and work. I was given a very good base recipe many years ago and it has never failed me. Its time consuming but it turns out perfect every time. The cooking is exactly the same for each flavor of fudge the variations are the flavor of chips you use and any nuts or mix-in's that you might want (booze, bacon, dried fruits).  

Here is the base recipe

2 Sticks Unsalted Butter (room temp)
2 Cans Sweetened Condensed Milk (room temp) 2 Cups Light Brown Sugar 2 Tablespoons Light Corn Syrup 1 Bag (11.5 oz) White Chocolate Chips

Pinch Of Salt

For the Maple Bacon Fudge you will also need:

6-8 strips of Maple Cured Bacon

3 Tablespoons Pure Maple Syrup (Not pancake syrup)

Here's how you make the fudge:

Prepare your dish to cool and shape the fudge. Don’t use anything bigger than 7x12 or your fudge will be really thin unless you double the batch and that will increase the time it takes for the initial boil. Whatever you use, line it with plastic wrap.. Not wax paper. I tried wax paper several times and it stuck every single time. Cook the bacon until just crisp. I always cook my bacon on a rack in a sheet pan lined with foil for easy clean up. Using the oven I feel cooks more evenly and is way less mess than frying in a skillet. Cook at 400 degrees until it gets to where you like it. For the fudge you want it almost crispy. It will continue to cook when you pull it from the oven so "almost crispy" will turn out just right.  Drain and pat with paper towel too get as much grease off as you can. Set aside to cool. Once its cook chop into small pieces. Like bacon bits only a little bigger.

Next, in a heavy, medium size sauce pan add the butter, condensed milk, corn syrup, brown sugar, salt and 2 tablespoons of the maple syrup.

Turn the heat on to medium high. 

Whisk the mixture constantly, scraping the sides and corners, until it comes to a full boil. Takes about 10 minutes depending on your pot. Once it comes to a boil turn the heat down to low and continue whisking over low heat for 10 minutes. Set a timer and don’t guess. Its important.

After 10 minutes take it off the heat and let it sit for 2 minutes. Again, set a timer. 

Once the 2 minutes are up pour in the chips and mix with a big spoon until the chocolate is all melted and the mixture is smooth.

Mix in the remaining maple syrup.

Mix in the chopped bacon a handful at a time. Save about 2 tablespoons to sprinkle on top. Pour the fudge into your prepared dish and scrape out as much as you can. Sprinkle the remaining bacon on top and refrigerate for at least 2 hours before cutting.

Use the longest knife you have and cut 1-1.5 inch wide strips along the entire length. Cutting across the shortest length first is easiest. Then take about 3-4 of those strips and cut the pieces as big as you want. This is very rich so I'd suggest smaller portions. You can get really fancy and trim off the rounded rough edges so that all your pieces are square but that kind of takes away from the homemade look.

Cooking for Christmas

My mother and aunt with Santa circa 1954-55?
  Somewhere in Fort Worth.

I am working on posting my recipes for all of my Christmas menu items.

But, in the meantime here is the tentative menu:


Christmas Eve

Rosemary Rubbed - Citrus Stuffed Roasted Turkey
Whipped Garlic Potatoes
Traditional Dressing
Peas
Cranberry Sauce
Turkey Gravy


Christmas Morning

Baked Ham
Biscuits & Gravy


Christmas Day

Brown Sugar Rubbed Beef Tenderloin Cooked over Mesquite
Cheese Enchiladas with Ancho Chile Sauce
Green Chile Creamed Corn
Agave Candied Carrots w/Pecans
Spinach Salad w/Agave Mustard Dressing
Chips & Salsa
Chipotle Sour Cream Dip

Thanksgiving

We decided to do a big Thanksgiving at our house this year.  I wasn't sure how many would show up since everyone is so scattered these days. Most of the family that lives in the area are coming along with some that live down Houston way.  I am expecting about 25 people, give or take a few that just can't make it at the last minute.  More food for us!  

So how do you, and what do you feed 25 people on Thanksgiving?  Where are we all going to sit?  I've had 60 people in my house before so I know what the crowd will look like.  We have our formal dining table that has 2 additional sections you can add in and make it about 120 inches long and 9 chairs to boot.  We also have various other tables that should work out so that everyone has a seat, including the ever popular kids table. Yes, there are 6 kids coming. 

I always wanted to have a Thanksgiving where everything is from scratch. This looks like its going to be the year.  Nothing that I am making comes from a box or a bag. Only one item comes from a can and that's the Pumpkin puree' for the pie. If I had more than one oven I would roast my own but I'm stuck with what I have.  I take it back, one thing does come pre-packaged...the rolls. As long as I can remember we have served Mrs. Baird's Brown-N-Serve rolls on Thanksgiving.  I even have home movies of my first Thanksgiving and there they are on the table.  I guess we can keep one tradition alive.

Nothing on the menu is over the top difficult. I have 4 full size chafing dishes which should be more than adequate for the main food items.  We are doing this buffet style.  There is no way I can plate and serve 25 people on my own. 

So, about the menu.  I tried to pick standard Thanksgiving items but do them the way I would like them.  I've gone back and forth with it and I think I have settled on the following:

       Pecan Smoked Turkey & Sausage
       Buttermilk Cornbread Dressing
       Garlic Mashed Potatoes
       Vinegared Green Beans w/Bacon & Shallot
       Old School Scratch Creamed Corn
       Sweet Potato Tamales w/Pecan Maple Butter
       Turkey Gravy
       Rolls

       Peanut Butter Fingers w/Mexican Chocolate Drizzle
       Black Bottom Pumpkin & Bourbon Pecan Pie.

I have a 26 lb Turkey in the freezer that will start thawing out on Friday. That is one beast of a bird.  I have that whole bird plus two good sized turkey breasts that will go into the smoker that morning, early.  I'll make the tamales the night before, along with the dressing. Both of those will keep and will actually be better the next day.  Potatoes and corn are better done a few hours ahead and the green beans will be the last item since they are fresh beans.  Everything into chafing dishes to keep steaming hot.

So if you have read this, give me some feedback on the menu choices and let me know what you are cooking up for the holidays. And if you'd like a recipe for any of the items I am making just ask. Some don't have an actual recipe (I make it how I want it) but I can put one together for you.

Candied Roasted Carrots

Carrots are one of those things that I like cooked but not raw. I usually throw them into a pot with whatever meat I am roasting but this time I wanted to try something different.  There is a steakhouse near us that serves these huge roasted/candied carrots on the side of their steaks. I've wanted to try and copy that flavor for some time. I think I got close enough because these were excellent.

I bought a bag of the biggest carrots I could find. There we some in there that were 10 inches long and 2 inches thick. Exactly what I wanted.  I peeled 5 of them and cut them into 2-3 inch long pieces.  The recipe was just something I threw together using my limited knowledge of candied carrots.  Next time I might add in some honey or agave nectar and more nutmeg.

Ingredients

5 very large carrots, peeled, cut into 2-3 inch pieces
1 1/2 cups brown sugar
1 stick of unsalted butter
1/2 teaspoon of fresh grated nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3-4 cups of water

Method

Using a  large sauce pan that is oven safe (and has a lid), melt the butter over medium heat.
Add in the brown sugar and cook until its dissolved.
Add the carrots and toss in the butter/sugar mixture. Cook for 2 minutes, stirring occasionally.
Pour in the water until the carrots are just covered.  Bring to a boil and cook at a low boil for 5 minutes.
Reduce to a simmer, cover and cook for 10 minutes, stirring occasionally.
Add the salt, pepper and nutmeg. Cover and place in a 350 degree oven for 30 minutes or until
the carrots are soft but not mushy. 
Remove from the oven and serve right out of the pan.

Serves 4-6

Upcoming Holiday Cooking

So it looks like we are doing two Christmases this year. One with my brother and sister's families and one for just me, the wife and step kids.  I'll be cooking 3 meals at a minimum this time. So much for getting out of cooking for Thanksgiving!

Christmas with my family will be the standard meal my mother would always make.  We will be having Chicken Fried Steak, Cream Gravy, Mashed Potatoes, Green Beans and/or Corn, Mrs. Bairds Brown-n-Serve rolls, Banana Pudding and probably a Red Velvet Cake.  I haven't decided on what I am going to put out for munching on before and after. Maybe I'll do a cheese plate, possibly shrimp cocktail or my dad's shrimp dip, queso & chips always goes over well.  With this crowd I have to keep it pretty simple.  No ceviche's or goat cheese or anything off the wall.  Just your basics.

Christmas Eve I have a little more wiggle room for the menu. I plan on doing my Pepper Crusted Beef Tenderloin along with an option of Salt Crusted Baked Potato and/or Cheese Enchilada with Red Sauce. Don't tell anyone but I'm gonna cut a corner and use the El Pato Red Sauce this time. I will dress it up a little but since no company is coming over I'll make it easy.  I like their red sauce for cheese enchiladas.  Great flavor.  No decision on veggies yet. I'd like to do brussel sprouts but the jury is out. What I'll probably end up doing is roasting some corn the day before then cutting it from the cob and make creamed corn with green chiles.  I'll make some Jalapeno-Garlic Bread to go along with the main course.  I'll definitely have the shrimp dip and some queso and chips. Its just the 4 of us so we don't need that many options.  Dessert will most likely be Red Velvet or Carrot Cake. I know I'll throw down some Rum Glazed Banana Bread at some point. Hard to pass that up.

Christmas Dinner is basically going to be Turkey and Dressing.   I'll smoke a turkey breast or two with mesquite, make some dressing (cornbread would be good), potatoes, green beans, rolls, sweet potatoes and some gravy.  I plan to bake a pumpkin pie and a bourbon pecan pie. Should I sub out the bourbon for rum? Hmm, maybe!

Dad's Favorite Shrimp Dip

My grandmother started making this dish around the holidays somewhere in the early 1980s. I'm sure she found the recipe in a magazine somewhere but it was one of my dad's favorite holiday items.  I've taken a few liberties with it over the years and now make my own version of it. Its definitely not a healthy snack but then again, most of my stuff isn't geared toward the low-fat, low-carb crowd.

This dip is great with either salty tortilla chips or with any type of buttery crackers.


Ingredients

2 - 8oz bricks of cream cheese
1 - stick of butter
8 medium cooked shrimp, chopped (peeled, deveined, tails removed)
3 green onions, chopped (white and green sections)
2 cloves of garlic, finely diced
1 teaspoon olive oil
1 teaspoon black pepper
pinch of kosher salt



Method

In a double boiler melt the cream cheese and butter until they
combine into a smooth but not runny mixture.  Stir continuously.

Remove from heat and add the salt, pepper, green onions,
garlic and chopped shrimp. 

Stir all together.

Drizzle the olive oil over the top and swirl into the mixture. 

Serve slightly warm or at room temperature.

* Replace 1/2 of one of the cream cheese bricks with
   4 oz of goat cheese to add a little different flavor