1.
Bourbon-Bacon Trail Mix
Makes 8 cups
INGREDIENTS
½ lb bacon, sliced crosswise into ¼-inch strips
1 cup maple syrup
½ cup bourbon whiskey
1 teaspoon cayenne pepper
½ teaspoon cinnamon
1 tablespoon kosher salt
4 cups unsalted mixed nuts (any combination of nuts will work!)
2 cups plain Chex cereal
2 cups mini pretzels
PREPARATION
1. Line two large baking sheets with parchment paper and preheat the oven to 300°F.
2. Combine the maple syrup and bourbon in a small pot over medium heat. Bring to a boil, then lower heat and simmer until it's reduced to the consistency of a thick syrup, about 8–10 minutes. Meanwhile, cook the bacon.
3. Heat a large skillet over medium-low heat. When the skillet is hot, add the strips of bacon. Let the bacon cook, stirring occasionally, until the fat has rendered and the bacon is very crispy, about 10 minutes.
3. Add the reduced maple-bourbon syrup, cayenne, cinnamon, and kosher salt to the rendered bacon fat in the skillet, and stir to combine. Bring the mixture to a simmer, then turn off the heat. Let the mixture cool in the pan for 5 minutes.
4. Combine nuts, Chex, and pretzels in a large, heatproof mixing bowl. Pour the cooled bourbon-bacon mixture into the bowl and use a heatproof spoon or spatula to mix everything together until the nuts, Chex, and pretzels are evenly coated.
5. Spread the mixture out over the two lined baking sheets, and bake at 300°F for 20 minutes. It won't be totally dry and crispy when you take it out of the oven, but will crisp as it cools.
6. Cool completely, then break up any large pieces and serve.
First, reduce the maple syrup and bourbon in a saucepan until the mixture is thick.
While it reduces, slice the bacon and cook it in a large skillet over medium-low heat.
The bacon is ready when it's browned and crispy and the fat is rendered and bubbling.
Pour the maple-bourbon syrup into the skillet with the bacon, add the spices, and let it cool slightly.
Pour the maple-bacon-bourbon deliciousness over the nuts and pretzels in a heatproof bowl and toss it all together.
Spread everything out over two parchment-lined baking sheets. Bake in a 300°F oven for 20 minutes, until everything is crispy. Let the trail mix cool to room temperature before serving.
2.
Easy Corn On The Cob
Serves 8–10 as an appetizer
INGREDIENTS
5 large ears of corn, husks and silk removed
3 tablespoons unsalted butter, at room temperature
2 teaspoons paprika (optional)
kosher salt and freshly ground pepper
PREPARATION
1. Preheat the oven to 450°F.
2. Slice each ear of corn crosswise into pieces about 2 inches thick. Add the cut corn to a large mixing bowl, then add the butter and toss, coating the corn with the soft butter. Add paprika, if using, and season with salt and pepper.
3. Cut four large squares of aluminum foil (each about 12-by-12 inches), and divide the seasoned corn evenly between the squares, placing the pieces in the center of each square. Bring the edges of each square together over the corn to form pouches. It's OK if they're ugly, or if they're not completely sealed.
4. Put the foil pouches on a baking sheet and roast the corn in the preheated oven until soft, 18–20 minutes.
5. Let cool for at least 5 minutes, then unwrap the foil and serve.
Cut the corn into 2-inch pieces, then put the pieces in a bowl with the butter and paprika.
Toss to evenly coat the pieces of corn with the butter.
Divide the corn among 4-5 large squares of foil, piling the corn in the middle of each square.
Wrap the corn in foil. Some holes are OK.
Roast on a baking sheet at 450°F for 18–20 minutes, until the corn is soft and bright yellow. Let the corn cool for a couple of minutes, then open the foil packets and serve.
3.
Bratwurst Sliders with Peppers, Onions, and Sauerkraut
Serves 8–10 as an appetizer
Adapted from Chaos in the Kitchen
INGREDIENTS
1 large sweet onion, thinly sliced
5 cloves garlic, thinly sliced
kosher salt and freshly ground pepper
1, 12-ounce bottle lager beer
1 ½ lbs bratwurst sausages
2 cups chicken stock
3 tablespoons unsalted butter, cut into ¼-inch cubes
1 large red bell pepper, cored and thinly sliced
1 large green bell pepper, cored and thinly sliced
3 cups sauerkraut, drained, liquid reserved
PREPARATION
1. Heat a large cast iron skillet or dutch oven over medium heat. Add onion, garlic, beer and bratwurst. Season with salt and pepper, and bring the mixture to a simmer, then turn the heat down to medium-low and cook, stirring occasionally, until the beer is reduced to the consistency of syrup (don't reduce it more than that, or it'll burn), about 10 minutes.
2. Turn the heat up to medium-high and add the chicken stock, butter, and sliced bell peppers. Bring the stock to a boil, then reduce it to a simmer. Cook, stirring occasionally, until the sausages are cooked through, the peppers are soft, and the liquid has again reduced to the consistency of syrup, about 10 minutes more.
3. With the skillet over medium heat, push the sausages to one side of the skillet and the peppers to the other side. Add the drained sauerkraut to the skillet on top of the peppers. Cook, stirring the sauerkraut and peppers together and flipping the sausages every couple of minutes, until the sauerkraut is heated through and lightly browned and the sausages are browned on all sides, about 6 minutes. If the sauerkraut starts to stick or burn, add a few tablespoons of the reserved sauerkraut liquid.
4. To serve, take the sausages out of the skillet and slice them diagonally into coins about 1 inch thick. Spread the sauerkraut and pepper mixture out over the skillet, then put the sliced sausages back in the skillet on top of the vegetable mixture. Serve with whole grain mustard and rolls or sliced baguette.
Spread the sliced onion and garlic over the bottom of a large skillet, then top with the bratwurst.
Add beer.
Cook over medium-low heat for 10 minutes, flipping the bratwurst halfway, until the beer is reduced to a syrup.
Add sliced peppers, butter, and chicken stock.
Simmer the liquid until it's reduced to the consistency of a syrup, the sausages are cooked, and the peppers are soft.
Separate the sausages from the vegetable mixture, then add the sauerkraut to the skillet on top of the vegetable mixture.
Cook everything until the sauerkraut is hot and browned and the sausages are browned on all sides. Mix everything together.
Take the sausages out of the skillet and slice them diagonally into 1-inch coins.
Put the sausage coins back on top of the vegetable-sauerkraut mixture.
Serve hot or at room temperature, with sliced rolls or baguette and whole-grain mustard.
4.
Skillet S'mores Dip
Serves 8–10
INGREDIENTS
1, 12-ounce bag semi-sweet chocolate chips
1, 10-ounce bag jumbo marshmallows
1, 14-ounce box graham crackers
PREPARATION
1. Preheat the oven to 450°F.
2. Pour the chocolate chips into a large skillet and spread them out in an even layer. Top with a layer of marshmallows, making sure the chocolate chips are completely covered. It's OK if you don't use the entire bag of marshmallows.
3. Bake in the preheated oven until the chocolate is melted and the marshmallows are golden brown, 8–10 minutes.
4. Let the dip cool for at least 5 minutes, then serve with the graham crackers.
Spread the chocolate chips out in a large skillet.
Top with jumbo marshmallows.
Bake in a 450°F oven just until the marshmallows are browned, then serve with graham crackers for dipping!
5. A meat-and-cheese plate is very on-theme.
We also made this awesome tree cake. It's a perfect centerpiece, and was a lot easier to make than it looks.
Head this way for everything you need to know about throwing a Lumbersexual-themed bro-dal shower.
