How To Make The Ultimate Autumn Harvest Cheese Board
Candied bacon adapted from All Recipes
Foto: Host The Toast — Morgan
Bahan-bahan
- Parmigiano reggiano
- Aged Irish white cheddar
- Aged Wisconsin orange cheddar
- Gorgonzola
- Brie log
- Manchego with paprika
- Grissini breadsticks
- Sea salt crackers
- Raincoast rosemary raisin pecan crisps
- Sliced French baguette
- Pomegranates
- Bosc pears
- Honey-crisp apples
- Concord grapes
- Decorative gourds
- Herb-crusted salami
- Candied bacon (recipe below)
- Smoky Chipotle Pumpkin Hummus (recipe here)
- Bourbon Apple Butter (recipe below)
- Roasted almonds
- Roasted and salted pumpkin seeds
- 2 tablespoons light brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 8 ounces bacon
- 8 medium -sized mixed apples, cored and chopped into chunks, skin left on
- 1/2 cup bourbon
- 1/2 cup light brown sugar
- 1 teaspoon pumpkin pie spice blend
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Langkah-langkah
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Preheat oven to 350°F.
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In a small bowl, combine the sugar, maple syrup, and rice vinegar. Set aside.
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Place bacon slices on a large baking sheet. Bake for 12 minutes, turning halfway through.
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Remove the bacon from the oven and brush both sides generously with the brown sugar mixture. Return the bacon to the oven and bake another 5 minutes. Brush with the sugar mixture every 5 minutes until bacon is caramelized and crisp, about 30 minutes. Immediately remove the bacon from the tray and set on a rack to cool.
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In a heavy-bottomed pot, combine the apples, bourbon, and light brown sugar.
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Bring to the boil, then turn down to a low heat. Cover and simmer for an hour, stirring every 10 minutes or so to make sure the apples don't burn.
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Remove the lid and blend using a stick blender until smooth. Mix in the pumpkin pie spice blend, lemon juice and vanilla extract. Continue to cook down, stirring often, until thick and browned, about 1 hour. Blend again, if necessary.
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Serve immediately or refrigerate until ready to serve.
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