[1] Start with a bacon Bloody Mary (photo and a recipe courtesy Bacon Bourbon USA). [2] Bourbon bacon with bacon-cheddar biscuits and bacon jam (photo courtesy Smithfield). You can serve the different types of bacon on a plate or in a jar or glass. [3] You can include European styles of bacon, like pancetta. Check out the different types of bacon (photo courtesy Fra Mani).[4] Bacon-cheddar biscuits (photo courtesy Food Network).

Cocktails, Hors D’Oeuvre & Appetizers

 
Main Meals

 
Desserts & Snacks

 
Today, inspired by Smithfield, we’re adding to the list with a bacon bar.

Whether for a casual New Year’s Eve or New Year’s Day, you can create a memorable experience for bacon lovers.

RECIPE #1: BACON BLOODY MARY

The easiest route to a Bacon Bloody Mary is to garnish a regular Bloody Mary with a strip of bacon. (You can do this with any savory cocktail, from bourbon on the rocks to a Martini.)

Or, you could go whole hog with bacon vodka, bacon Bloody Bary mix and a bacon salt rim, as they do at Bacon Bourbon USA.

We also have recipe for a BLT Bloody Mary, courtesy of the Hotel Jerome in Aspen.
 
 
RECIPE #2: CARAMELIZED BOURBON BACON

You can serve plain bacon, and showcase the difference between applewood- and hickory-smoked varieties.

You can also enhance bacon with herbs, spices and sweeteners, not to mention chocolate. The next two recipes are from Smithfield.

Smithfield even has ready-to-print labels to distinguish what you’re serving.

Ingredients For 12 Servings

 
Preparation

1. PREHEAT the oven to 375°F. Line 2 baking pans with parchment paper. Remove the bacon from the package and space evenly on the pan, without overlapping slices.

2. PLACE the pans in the oven and bake for 15 minutes, rotating them halfway through. While the bacon is cooking, combine the honey, bourbon and maple syrup.

3. REMOVE the pans from the oven and carefully drain off the grease (you may wish to reserve it in a jar for cooking greens, eggs, etc.).

4. BRUSH the bacon with the bourbon/maple syrup/honey mixture. Return the pans to the oven and bake for 3-5 minutes. Let the bacon cool slightly and then serve immediately.
 

Like chocolate-covered bacon, this recipe from Smithfield qualifies as dessert!

You can substitute chocolate sauce to make a chocolate bacon variation.

Ingredients For 12 Servings

 
Preparation

1. PREHEAT the oven to 375°F. Line 2 baking pans with nonstick foil. Remove bacon from package and space evenly without overlapping slices.

2. PLACE the pans in the oven and bake for 10 minutes. Rotate the pans halfway and continue baking until crisp, about 20 minutes. Remove the pans from the oven. Using tongs, place the strips on a clean parchment paper-lined baking sheet. Let cool slightly.

3. HEAT the caramel in the microwave for 10 seconds. Drizzle the bacon with the caramel and sprinkle with sea salt. Return to the oven and bake 2 minutes. Let sit 5 minutes. Using tongs, remove to cooling rack. Cool 5 minutes before serving.
 
 
RECIPE #4: BACON-CHEDDAR BISCUITS

Ingredients For 12 Biscuits

Preparation

1. PREHEAT the oven to 450°F. In a small bowl, toss together the cheese, green onions and bacon with 1 tablespoon of flour. Set aside.

2. WHISK together the flour, baking powder and salt in a separate bowl. Use a pastry cutter or two forks to cut in the butter. Add the milk, stirring in just enough to bring the ingredients together and make a soft dough. Gently fold in the cheese mixture.

3. TURN the dough onto a floured surface and knead for 1 minute. Pat or roll out the dough to a thickness of ½ or ¾ inch. Cut into rounds with a 2 ½ inch round biscuit cutter.

4. PLACE the biscuits on an ungreased baking sheet. Bake for 12-15 minutes or until golden brown on top. Ideally serve warm, although they’re delicious at room temperature, too.
 
 
RECIPE #5: CHERRY BACON JAM WITH THYME & CLOVES

This sweet-and-savory jam from Smithfield is delicious on biscuits, and also scores as a condiment on sandwiches, with eggs, and with grilled meats, poultry and fish/seafood.

Ingredients For 9 Servings

 
Preparation

1. COOK the bacon in large, heavy-bottomed skillet over medium-low heat until just crisp, turning as needed. Remove from the pan and drain on paper towels until cooled.

2. DRAIN all but 2 tablespoons of bacon fat from the pan. Increase the heat to medium and cook the onions for 8-10 minutes or until soft and translucent.

3. ADD the preserves and sugar to the pan and cook over medium heat, stirring occasionally, until hot and the sugar has dissolved. Add in the vinegar, cloves, salt and pepper and cook for 8-10 minutes or until thickened and syrupy, stirring occasionally. Meanwhile finely chop bacon while jam is reducing. Add bacon and thyme to pan and stir to combine, cooking until to your desired consistency. Let the jam cool. You can store in airtight jars for up to two weeks.

TIP: For a smoother, less chunky jam, pulse the cooled bacon jam in a food processor until it is the desired smoothness.
 
 
RECIPE #6: BACON APPLE PIE

This pie crust top from Smithfield may be the best-tasting lattice ever.

Ingredients

 
Preparation

[5] Bacon apple pie (photo courtesy Smithfield). [6] Bacon chocolate chip cookies from David Venable | QVC. Here’s the recipe. [7] Maple bacon bourbon ice cream. Here’s the recipe from from Cherry Tea Cakes. [8] And then there’s the Bacon Clothesline (photo courtesy David Burke | Fabrick Restaurant).

2. TOSS together the apples and orange juice in a large bowl. Add the cranberries, walnuts and fresh ginger and mix well.

3. STIR together the flour, ½ cup brown sugar, cinnamon and nutmeg in small bowl. Add to the apples and toss until the slices are evenly coated. Pour the mixture into the prepared pie crust.

4. WEAVE the bacon slices together over top of pie, leaving 1-inch spaces between the slices (4 slices by 4 slices); tuck the ends of the strips under the apples as needed. Sprinkle the remaining 3 tablespoons of brown sugar over the top of the bacon slices.

5. BAKE the pie in a 425°F oven for 15 minutes. Reduce the temperature to 350°F and bake for approximately 50 minutes, until the bacon is browned and crisp. Cover the edges of the crust with foil if it starts to get too dark.

6. LET the pie stand for 15 minutes before slicing. This pie is best served warm because of the bacon. Cover and refrigerate any leftovers.

 
HOW ABOUT BACON CHOCOLATE CHIP COOKIES?
 
CHECK OUT THE DIFFERENT TYPES OF BACON.

Now Dasher! Now Dancer!
Now, Prancer and Vixen!
On, Comet! On, Cupid!
On, Donner and Blitzen!

Say hello to Chanukah Harry!

While the origins of egg nog are debated, it may have originated from posset, a medieval European beverage made with hot milk and white wine. Americans adapted it but used the New World liquor rum, and later, bourbon (which evolved to its present form in the late 19th century). Cider was also used.

George Washington was quite a fan of egg nog and devised his own recipe that included rye whiskey, rum, and sherry.

We know that there are eggs in egg nog, but what’s the “nog?” Opinions differ, but it’s an American name.

 
In the 1800s, egg nog was nearly always made in large quantities and nearly always a party drink. It was noted by an English visitor in 1866, that “Christmas is not properly observed unless you brew egg nog for all comers; everybody calls on everybody else, and each call is celebrated by a solemn egg-nogging…It is made cold and is drunk cold and is to be commended.”

Here’s more on the history of egg nog.
 
EGGNOG RECIPES

[2] Chocolate eggnog (photo © Pitch.com).

 
 
> EGG NOG HISTORY

We first read Little Women in our tween years. Far into adulthood, we re-read it every few years and watch the showing on TV:

 
The biographical novel takes place during the Civil War—although far away from it, in Concord, Massachusetts. As the novel opens, four teenage sisters, their mother and the family retainer are living in reduced circumstances, while the father is away ministering to the troops.

The family is struggling to make ends meet, and the sisters are about to sit down to a special Christmas breakfast, when their mother asks if they will give up their meal to a suffering immigrant family whose father [presumably] has passed away. They are living in a shack with no food or firewood, and a broken window to boot.

In the true spirit of Christmas charity, the girls pack up their breakfast and carry it to the desperate family.

The passage reminds us that, no matter how poor the Marches may seem, true poverty and suffering is vastly different.
 
OUR CHRISMAS MUFFIN INSPIRATION

We were inspired by the Christmas story and began to donate a week’s allowance to the Salvation Army. We also induced our mom to create the March Christmas breakfast for us.

The novel is scant on details, but mentions cream, muffins, buckwheat [probably porridge] and bread.* Mom made buckwheat blini with sour cream and salmon caviar, omelets and muffins with raisins and pecans. We had cream instead of the usual milk in our tea. It became an annual event until we grew up and moved away.

Fortunately, NIBBLE readers can afford a fine Christmas breakfast. If you’re not a big breakfast eater, you can still enjoy fresh-baked muffins, and cream in your tea or coffee.

Here are 12 recipes to consider—one for each of the 12 days of Christmas—beginning with gingerbread muffins from I Heart Eating.

 
RECIPE #1: GINGERBREAD MUFFINS

Ingredients For 12 Muffins

 
________________
*A Victorian breakfast would have included eggs baked in cream, sausages, potatoes, biscuits, fruit and a Christmas pudding.

†For special occasions, we spring for Kerrygold, Plugrá or our favorite European-style cultured butter from Vermont Creamery.

[1] Cranberry streusel muffins from Eats Well With Others. [2] Gingerbread muffins from I Heart Eating. [3] Ginger-fig muffins made with fig jam, from Dave Bakes. [4] Strawberry marzipan muffins from Sandra Lee.

1. PREHEAT the oven to 350°F. Line a 12-cup muffin tin with paper liners, or grease with cooking spray.

2. COMBINE the flour, ginger, cinnamon, baking powder, baking soda and salt in a medium mixing bowl, combine. Set aside.

3. WHISK together the coconut oil and brown sugar in a separate large bowl. Whisk in the molasses, then whisk in the egg. Add the milk and yogurt and whisk until well-combined. Finally, add the flour mixture and whisk until just combined.

3. SCOOP the batter into muffin cups (the cups will be full). Sprinkle the tops with sparkling sugar (a.k.a. decorating sugar, coarse sugar). Bake for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
 
11 MORE CHRISTMAS MUFFIN IDEAS

[1] Baked hot chocolate: a new texture experience (photo by F. Martin Ramin courtesy Wall Street Journal). [2] Prefer marshmallows? Pile them on (photo courtesy Framed Cooks). [3] You can use the same recipe for an elegant dessert like this (photo courtesy Fabulous Foods).

What’s baked hot chocolate?

Substitute butter and eggs for the milk, and stick it in the oven.

O.K., it’s not really baked hot chocolate, but the name is fine. It’s not a brownie or cake, since it has no flour. The result is a mash-up of a brownie, a baked pudding and a chocolate soufflé. It’s cousin to a lava cake.

The top layer is slightly crisp; the middle is pudding-like (similar to lava cake), and, at the bottom, you may find some hot chocolate. When served in a cup, the top covered with whipped cream or marshmallows, it is trompe l’oeil food fun.

The recipe is said to have originated with Heidi Friedlander (now Robb), a pastry chef who first served it more than a decade ago at Moxie, a Cleveland bistro, where it is still the favorite dessert.

The recipe ended up in The Essence of Chocolate cookbook by John Scharffenberger and Robert Steinberg, founders of the Scharffenberger chocolate company (now part of Hershey). We adapted this recipe from theirs.

Our favorite garnish is lightly-sweetened whipped cream with a teaspoon of orange liqueur (e.g. Grand Marnier), bourbon or rum. Since there’s currently a Reddi-Wip shortage, you can use the opportunity to make your own whipped cream. It’s fun, and it tastes glorious.

Our article on how to make whipped cream also has recipes for salted caramel, lavender and five spice whipped cream.
 
RECIPE: BAKED HOT CHOCOLATE

These treats-in-a-cup can be served warm or at room temperature, topped with whipped cream.

These can be made a day in advance and refrigerated, ungarnished. To reheat, first bring to room temperature; then place in a 350°F oven until warm, about 5 minutes.

Total prep/cook time is 40 minutes.

Ingredients For 4 Servings

 
Preparation

1. PREHEAT the oven to 350°F. Place four eight-ounce ovenproof tea cups/coffee cups in a baking pan. If you don’t have ovenproof cups you can substitute ramekins or custard cups, but you lose the trompe l’oeil effect.

2. MELT the chocolate and butter together in a double boiler. The water in the bottom should be barely simmering; the underside of the top section should not touch the water. As it slowly melts, whisk or stir the chocolate occasionally. When fully melted, remove the top section of the double boiler and place the lid on the bottom section, to keep the water simmering. Stir the optional spices into the melted and set aside.

3. PLACE the eggs and sugar in a heatproof mixing bowl; then set bowl over the simmering water. Stir until warm to the touch (about 1 minute); then turn off the heat and remove the bowl to the counter.

4. BEAT the egg mixture with an electric beater at high speed, until light and fluffy, 3-5 minutes. Gently fold the egg mixture into the chocolate mixture with a rubber spatula.

5. SPOON the batter into the cups. Add very hot water to baking pan, to come halfway up the sides of the cups. Bake until the tops lose their glossy finish and begin to look crusty: 15-20 minutes. Remove from the oven and carefully remove the cups from the pan and onto saucers. Top with whipped cream and serve immediately; or set aside and garnish when ready to serve. Serve with a spoon!

For a marshmallow garnish: Sprinkle the marshmallows on top and return the cups to oven for 2 to 4 minutes, until the marshmallows or marshmallow cream begin to crisp. Remove from the oven and let cool for 5 minutes. You can sprinkle them with a bit of cinnamon, cocoa, nutmeg or other favorite.