I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Blackberry Cobbler with Bourbon Sauce

Blackberry Cobbler with Bourbon Sauce

I call this dish a cobbler, but I know that description can be controversial. I served this dish to my family, and as the spoons scraped the plates, a discussion came up about what is a cobbler exactly. We each described different types of dishes, and went through all the other names for similar dishes – grunt, buckle, crumble, slump, betty…When the plates were clean and the remnants of sauce being eaten by the spoonful, I asked if they thought I should give the dish a different name. The general consensus was, when it’s as good as this, who cares what it’s called.

This sauce is rich and delicious, but you could add a scope of ice cream or a dollop of whipped cream.

 

Blackberry Cobbler with Bourbon Sauce
Serves 6
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Ingredients
  1. Blackberry Cobbler
  2. 1 cup all-purpose flour
  3. 1 cup granulated sugar
  4. 1 ½ teaspoon baking powder
  5. ¼ teaspoon salt
  6. 2 teaspoons vanilla extract
  7. ½ cup butter (1 stick), melted and cooled
  8. ¾ cups whole milk
  9. 2 cups blackberries
  10. Bourbon Sauce
  11. ½ cup (1 stick) butter
  12. 1 cup light brown sugar
  13. 2 teaspoons vanilla
  14. 2 egg yolks, at room temperature
  15. ¼ cup bourbon
For the Cobbler
  1. Preheat the oven to 350°. Butter a 2-quart baking dish.
  2. Mix the flour, sugar, baking powder and salt together in a large bowl with a fork. Add the melted butter, vanilla extract and milk and stir until the batter is smooth. Pour the batter into the prepared pan. Sprinkle the blackberries over the surface.
  3. Bake for 40 - 45 minutes until puffed and golden around the edges and a tester inserted in the center of the batter comes out clean.
  4. Serve warm or at room temperature.
For the Sauce
  1. Melt the butter in a medium saucepan, then whisk in the sugar and vanilla. Bring to a low boil over medium heat, whisking constantly, until the sugar is dissolved and the mixture is cohesive. Pull the pan off the heat and and cool slightly. Slowly whisk the egg yolks into the mixture and whisk until the sauce is combined and slightly thickened. Whisk in the bourbon and return to the heat, whisking constantly until the sauce thickens slightly. The sauce should be the consistency of thick syrup.
The Runaway Spoon http://therunawayspoon.com/blog/
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Sugar Cake with Blueberry Basil Compote

Sugar Cake with Blueberry Basil Compote

I was first drawn to this recipe, because, well, who could resist something called sugar cake. It reminds me of the great classic song “Tea for Two”, the Ella Fitzgerald version is on my kitchen playlist. “Day will break and I will wake, and start to bake a sugar cake, for you to take for all the boys to see.” Recipes for Sugar Cake are scattered through community cookbooks, mostly a version called Moravian Sugar Cake, which involves yeast. But I came across this simple version and had to try it. It is dense and tender and beautifully yellow, with that thick, chewy crust so perfect on a moist loaf cake. I sprinkle the top with sugar to create a crackly sweet bite.

Simple cakes like this are the perfect vehicle for summer’s fresh berries. A simple tumble of blueberries with some lightly sweet whipped cream would be lovely, but I love pulling together the fruit and herbs of summer. This basil-scented blueberry compote is not too sweet, and lets the flavor of the berries really shine.

Sugar Cake with Blueberry Basil Compote
Serves 8
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Ingredients
  1. Sugar Cake
  2. 3 large eggs
  3. 1 ½ cups white sugar, plus more for sprinkling
  4. 1 ½ cups all-purpose flour
  5. 2 teaspoons baking powder
  6. ¾ teaspoon salt
  7. 1 cup heavy cream
  8. 1 teaspoon vanilla extract
  9. Blueberry Basil Compote
  10. 1 pint of blueberries, washed and stemmed
  11. 2 Tablespoons honey
  12. 1 Tablespoon lemon juice
  13. 5 – 6 basil leaves (attached to the stem is easiest)
For the Sugar Cake
  1. Preheat the oven to 350°. Grease a 9 by 5 inch loaf pan generously.
  2. Beat the eggs in the bowl of an electric mixer until lemon yellow, then add the sugar and beat until pale and fluffy, about 3 minutes. Add the flour, baking powder and salt alternately with the cream, beating well after each addition. Beat in the vanilla until you have a smooth, thick batter. Scrape the batter into the prepared pan and smooth the top. Sprinkle about 1 Tablespoon sugar evenly over the top of the batter.
  3. Bake the cake for 50 minutes to an hour, until a tester inserted in the center comes out with a few crumbs clinging to it. Cover the top loosely with foil when it starts to brown. Cool the cake in the pan.
For the Compote
  1. Place the blueberries, honey and lemon juice in a saucepan over medium heat. Stir well, and cook until the berries are soft, about 5 minutes, stirring often. Mash the berries with a fork and cook until the compote is thickened and reduced. Remove the pan from the heat and stir in the basil leaves. Leave to cool, then remove the basil leaves. Refrigerate the compote until ready to use. It will keep for 3 days in the fridge.
The Runaway Spoon http://therunawayspoon.com/blog/
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Asian Inspired Chicken Salad with Sesame Mayonnaise

Asian Inspired Chicken Salad with Sesame Mayonnaise

I do love a good chicken salad, and I am always working on new and different versions. This Asian inspired iteration relies on the wonderful sesame mayonnaise, a recipe I used for years when I first started entertaining, as a dip for asparagus spears or snap peas. I started making it when Asian ingredients like sesame oil and rice vinegar weren’t as readily available as they are now, so it always struck a note of the exotic. I’ve kept that recipe on one of those personalized recipe cards that used to be such popular hostess gifts. I returned to the mayonnaise recipe recently and realized how incredibly versatile it is. I whipped up a little cold chicken supper with leftovers from the fridge, and it was such a good idea, I had to turn it into a summery chicken salad recipe.

Serve this chicken salad  in lettuce cups with lime wedges to squeeze over it. I also like it scooped up with rice crackers.

This will make more mayonnaise than you need. Toss it with cold rice or ramen noodles for a lovely side dish, spread it on a bahn-mi style sandwich. It’s a different twist for a burger or a chicken sandwich. Try it with roasted asparagus or steamed snap peas. I’ve even served this as a dip for grilled shrimp.

Asian Inspired Chicken Salad with Sesame Mayonnaise
Serves 4
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Ingredients
  1. Sesame Mayonnaise
  2. 1 whole egg
  3. 2 egg yolks
  4. 2 ½ Tablespoon soy sauce
  5. 2 ½ Tablespoons rice wine vinegar
  6. 1 Tablespoon Dijon mustard
  7. ½ teaspoon salt
  8. ¼ cup sesame oil
  9. 1 ¾ cups vegetable oil, like grapeseed or canola
  10. Chicken Salad
  11. 3 bone-in, skin on chicken breasts
  12. 1 cup shredded carrots
  13. 4 green onions, finely chopped
  14. ½ cup roasted and salted peanuts, chopped
  15. ¼ cup finely chopped mint
  16. ¼ cup finely chopped cilantro
For the Mayonnaise
  1. Place the egg, egg yolks, soy sauce, vinegar, mustard and salt in the bowl of a food processor fitted with the metal blade. Process until the ingredients are combined. With the motor running, drizzle in the sesame and vegetable oils in a slow, steady stream. Process until the mixture is creamy, thick and emulsified. You will actually hear the food processor change sounds from smooth blending to a wet slapping sound.
  2. When the mayonnaise is thick, scrape it into a container, cover it tightly and refrigerate for at least two hours to firm up and allow the flavors to meld.
For the Salad
  1. Preheat the oven to 400°. Lightly salt the chicken breasts and place on a baking tray. Roast for about 20 – 25 minutes until the chicken is cooked through (internal temperature of 165°). Let the chicken cool to room temperature, then pull of the skin, pull the meat from the bones and shred into a bowl, either using two forks or your fingers.
  2. Add the carrots, green onions, peanuts, cilantro and mint to the chicken in the bowl and toss to combine. Add 1 cup of the sesame mayonnaise and stir to coat.
  3. The chicken salad will keep, covered, in the fridge for a few days. The mayonnaise will keep, covered, for 4 days.
The Runaway Spoon http://therunawayspoon.com/blog/
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Buttermilk Banana Bread

Buttermilk Banana Bread

Honestly, I have always been ambivalent about banana bread.  Most of what I have been offered is filled with all kinds of additions, lots of nuts, chocolate chips, spices.  It’s too much for me and masks any banana flavor.  And it is often accompanied by the disclaimer “I had a bunch of old bananas, so I thought I ought to make bread,” which is not a very good introduction.  But the generally popularity of banana bread cannot be disputed, so I decided I should create a recipe that meets my banana bread tastes.  I started with buttermilk, because I adore using buttermilk for baking.  It keeps the bread moist and adds a nice little tang.  I find it highlights the fresh banana taste.  I left out the extras – I like nuts, but not always in baked goods, and again, I want a banana bread that tastes like bananas.  So this is my house banana bread.  Simple and straightforward, with lots of banana flavor.

Buttermilk Banana Bread
Yields 1
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Ingredients
  1. ½ cup (1 stick) unsalted butter, softened
  2. 1 cup sugar
  3. 2 eggs
  4. ½ cup buttermilk
  5. 1 teaspoon baking soda
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking powder
  8. 1 cup mashed ripe banana (about 3 bananas)
Instructions
  1. Grease a 9 x 5 inch loaf pan. Preheat the oven to 350°.
  2. Beat the butter and sugar together in the bowl of an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix the baking soda into the buttermilk and add the baking powder to the flour. Beat the flour and the buttermilk alternately into the butter, scraping the sides of the bowl a few times, until thoroughly combined. Beat in the mashed bananas.
  3. Scrape the batter into the prepared pan and bake for 1 to 1 ¼ hours until a tester inserted in the center comes out with just a few damp crumbs clinging to it. If the top begins to brown to deeply, loosely cover the top with foil.
  4. Cool in the pan for a few minutes, then turn out on to a wire rack to cool completely.
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Buttery Lemon Dill Stuffed Eggs

Buttery Lemon Dill Stuffed Eggs

I do love a good stuffed egg. They are always stuffed eggs, never devilled eggs in my family. I do, however, like them simple. I push the boat out a little with my fabulous Pimento Cheese Stuffed Eggs, but I really want the primary flavor to be egg. Highlighted by fresh herbs, a little mustard, but never masking rich, lovely, creamy egg yolk. I have recently seen a slew of recipe pages offering 50 devilled egg recipes, everything from buffalo wing to pulled pork to Korean barbecue. Not for me.

This recipe uses softened butter, which highlights the creamy taste and texture of egg yolks. I like to beat this with an electric mixer rather than smashing them with a fork so, with a little touch of mayonnaise, you really get a smooth, velvety filling. A little tang from lemon zest and mustard and mystery from a touch of celery salt all highlight the egg without masking its flavor.

Buttery Lemon Dill Stuffed Eggs
Yields 24
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Ingredients
  1. 12 large eggs
  2. ¼ cup (½ stick) unsalted butter, softened
  3. ¼ cup mayonnaise
  4. 2 teaspoons chopped fresh dill
  5. 2 teaspoons grated lemon zest
  6. 1 teaspoon Dijon mustard
  7. ¼ teaspoon celery salt
  8. salt to taste
Instructions
  1. Place the eggs in a large pan and cover with water by about an inch. Place over high heat and when the water comes to a boil, cook the eggs for seven minutes. Fill a bowl with ice and cold water and set in the sink. When the seven minutes are up, remove the eggs with a slotted spoon to the ice water. Leave to cool for 45 minutes.
  2. When the eggs are cooled, roll them on the counter to crack the shells all over and peel. Rinse with cool water to remove any stray shell pieces and pat dry.
  3. Cut the eggs in half (wipe your knife on a paper towel before each egg so yolk doesn’t get on the white) and gently scoop the yolks into the bowl of an electric mixer. Place the empty whites on a tray or stuffed egg plate. Add the softened butter and mayonnaise to the yolks and beat until everything is broken up and rough. Scrape down the sides of the bowl, add the dill, lemon zest, nustard and celery salt and beat until smooth and creamy, scraping down the sides of the bowl frequently. Add salt to taste.
  4. Scoop fill the center indentions of the whites with the filling. Cover and refrigerate the eggs. To avoid plastic wrap touching your beautifully filled eggs, store these in a 9 x 13 storage container with a snap on top or a deep baking dish covered with plastic or foil. These are best made the day you are serving, but can be made a day before and kept covered in the fridge.
The Runaway Spoon http://therunawayspoon.com/blog/
 

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Greek Herbed Spinach Pie

Greek Herbed Spinach Pie

I do love dishes made with phyllo dough, spanakopita, tiropita and the myriad of sticky sweet desserts made with it. But after a number of failed attempts, I have discovered that I simply do not have the patience to work with it. So I am attracted to recipes that mirror the tastes of my phyllo favorites without the work. My first success was Greek Feta Parcels, and now I have conquered spanakopita.

I found the basic formula for this recipe in a community cookbook and immediately thought I could give it a Greek twist. I’ve added feta cheese and generous amounts of dill and oregano. The simple batter creates the balance of the delicate original pastry, but could not be easier to mix up. This can be served in big slabs for a meal or cut into smaller pieces for a side dish (try it with a chicken roasted with Greek seasoning and lemon); you can even slice it into small pieces to serve as an appetizer.

Greek Herbed Spinach Pie
Serves 4
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Ingredients
  1. 12 ounces frozen spinach, thawed
  2. 2 Tablespoons olive oil
  3. 1 bunch (about 6) green onions, chopped
  4. 1 clove garlic, minced
  5. ¼ cup chopped fresh parsley
  6. ¼ cup chopped fresh dill
  7. 2 Tablespoon chopped fresh oregano
  8. 1 teaspoon lemon zest
  9. 1 cup cottage cheese
  10. 1 cup crumbled feta cheese (crumble it from a block)
  11. salt and pepper to taste
  12. 4 eggs
  13. 1 cup all-purpose flour
  14. 1 cup water
  15. 1 Tablespoon olive oil
Instructions
  1. Place the spinach in a clean tea towel and squeeze out as much moisture as possible. Separate the spinach with your fingers.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the green onions and cook until soft. Ad the garlic, parsley, dill, oregano and lemon zest and cook until soft and fragrant. Add the spinach and stir to combine and separate the spinach. Remove from the heat and add the cottage cheese and feta and stir to combine. Season with salt and pepper to taste. Set aside to cool. When the filling is cool, beat 2 eggs in a small bowl, then stir into the filling.
  3. Preheat the oven to 350°. Pour 1 Tablespoon olive oil in the bottom of an 8 by 8 inch baking dish and swirl to cover the bottom of the pan. Blend 2 eggs, the water and flour and 1 teaspoon salt together in a blender or with a whisk until completely smooth. Pour ½ of the batter evenly over the bottom of the oiled dish. Use clean, damp fingers to crumble and spread the spinach filling evenly over the top of the batter. Pour the remaining batter evenly over the top of the filling, covering fully, though a little filling poking up is fine.
  4. Bake the pie for 40 – 45 minutes until puffed and golden and cooked through. Let the pie cool for about 5 minutes before slicing and serving.
The Runaway Spoon http://therunawayspoon.com/blog/
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Strawberries with Sweet Tea Dressing

Strawberries with Sweet Tea Dressing

Strawberries come into season when the beginnings of spring are arriving.  When it’s time air out the seersucker and the sandals and give the grill a good clean and make sure the big cooler is ready for weekends at the lake and beach.  And though we drink sweet tea all year, the mint is starting to grow and its time for great big glasses full of ice while sitting outside enjoying the weather before it gets too hot or the mosquitoes get too fierce.  It seems only naturally to take the first fruit of spring and combine it with a delicious dressing tinged with the flavors of the South’s favorite beverage.  Sweet, sweet strawberries and mint combine with the sweet and tangy dressing, set off with a hit of vinegar and emulsified to a nice creaminess with oil.  This salad is beautiful on its on, but looks pretty on butter lettuce leaves as well.  The strawberries can also be part of a sweet dish, served along side a cake or over ice cream.

Strawberries with Sweet Tea Dressing
Serves 8
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Ingredients
  1. ½ cup sugar
  2. ½ cup water
  3. 2 black tea bags
  4. a generous handful or fresh mint leaves
  5. 2 Tablespoons cider vinegar
  6. 6 Tablespoons canola oil
  7. 4 pints fresh strawberries, hulled and sliced
Instructions
  1. Bring the sugar and water to a boil in a small saucepan and cook until the sugar is dissolved. Remove from the heat, add the teabags, cover the pan and leave to cool. When the syrup is cool, remove the tea bags.
  2. Place the sliced strawberries in a large bowl. Stack about 10 mint leaves on top of each other, roll them up like a cigar and slice into thin ribbons (this is called a chiffonade). Separate the ribbons and toss with the strawberries.
  3. Place 1/3 cup of the sweet tea syrup in a blender. Add about 5 mint leaves and the vinegar and blend until combined and the mint is beginning to break down. With the motor running, slowly drizzle in the oil until you have a creamy dressing.
  4. Pour the dressing over the berries in the bowl and gently stir to coat. You may not want to use all the dressing. The berries just need to be lightly coated, not drowning.
  5. Serve immediately.
Notes
  1. The strawberries can be sliced ahead of time and the dressing can be made ahead, but do not combine until ready to serve.
  2. Leftover dressing can be used on other fruit or a green salad.
  3. Extra sweet tea syrup can be used as a base for sweet tea. Combined with water to taste, or as part of a brine, as in Sweet Tea Glazed Pork Chops.
The Runaway Spoon http://therunawayspoon.com/blog/
 

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Strawberry Curd and Almond Cookies

Strawberry Curd and Almond Cookies Strawberry season was a bit slow to come this year, but I am now gorging myself on the in-season fruit and finding all sorts of ways to incorporate the ruby gems in my cooking.  And this is a new favorite.  It combines the flavor of beautiful local fruits and memories of England, and anything that can do that makes me happy. Lemon curd has always felt like a luxury food to me.  It was a fancy British import, sold in little jars and not readily available in Memphis.  In fact, when I first started travelling to England, I probably brought jars back for my mother and grandmother as little gifts.  Eventually I learned that lemon curd is pretty easy to make at home, and so much fresher and better, which led to the obvious experimentation with curds of other flavors.  And I think strawberry may be my favorite.  It’s a lovely pink color and bursts with strawberry flavor. Strawberry curd is wonderful spread on toast or good English muffins.  Or the full English, on a tender scone.  It makes a wonderful filling for a cake. I decided to pair it here with these delicate little almond cookies because it makes a lovely and interesting dessert.  I’ve scooped the curd into little 4 ounce Mason jars and placed it on a plate surrounded by cookies as a nifty little individual sweet.  It also works as a dip for a spring shower or brunch.  

Strawberry Curd and Almond Cookies
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Ingredients
  1. Strawberry Curd
  2. 8 ¼ ounces strawberries, hulled
  3. 1 ¼ cup sugar
  4. zest and juice of one small orange
  5. zest and juice of one medium lemon
  6. ½ cup (1 stick) butter, cubed and at room temperature
  7. 4 eggs
  8. Almond Cookies
  9. ½ cup (1 stick) butter, softened
  10. ½ cup granulated sugar
  11. 1 large egg
  12. ½ cup almond meal (or very finely ground almonds)
  13. 1 ½ teaspoons pure almond extract
  14. 1 ¼ cup all-purpose flour
Instructions
  1. Strawberry Curd
  2. Place a wire mesh strainer over a medium bowl and set aside close to the stovetop. Puree the strawberries in a blender until very smooth.
  3. Pour the strawberry puree into a medium sauce pan and add the sugar, citrus zest and juice (about ¼ cup juice). Whisk to blend and add the butter pieces. Beat the eggs well in a small bowl, then whisk them into the strawberry mixture until combined. Place over medium heat and stir constantly until the butter is melted. (it’s best to switch to a heatproof spatula here to be able to scrape the sides and reach the edges of the pan). Continue cooking until the curd is thickened, about 6- 8 minutes., stirring constantly. Scrape the curd immediately into the strainer set over the bowl. Push the curd through the strainer to remove any cooked egg or lumps. Place a piece of plastic wrap directly on top of the surface of the curd and refrigerate until cold, at least two hours. Transfer to an airtight container. The curd will keep refrigerated up to a week.
  4. Makes 2 ½ cups
  5. Almond Cookies
  6. Preheat the oven to 400°. Line 2 baking sheets with parchment paper.
  7. Beat the butter and sugar together in the bowl of a stand mixer until light and fluffy. Add the egg and beat until combined. Beat in the almond meal and almond extract, scraping down the sides of the bowl as needed. Beat in the flour, scraping down the sides of the bowl frequently, until the dough comes together.
  8. Roll the dough into small balls, about the size of a pecan, and place about ½ inch apart on the prepared baking sheets. Lightly dampen your fingers and slightly flatten the cookies. Bake for 6 – 8 minutes, until the bottoms of the cookies are golden and the tops are firm. Remove the cookies to a cooling rack to cool completely.
  9. Makes about 3 dozen
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Creamy Scrambled Egg Casserole

Creamy Scrambled Egg Casserole

I have, for many years, been searching and experimenting with recipes for a make -ahead breakfast casserole that is all egg.  The classic breakfast casserole around here is sausage, cheese and bread bound with an egg and milk custard, and I have made many variations of that.  But I wanted something that didn’t include bread or other elements, because so often, a brunch spread includes them in other forms.  Okay, for the big holidays, indulgence is the norm – I have been known to serve a plate of bacon and a sausage casserole, cheesy grits, biscuits and muffins – but that is not always the way to go.  It has been my goal to serve a simple, scrambled egg casserole alongside the bacon and ham and biscuits and preserves, not adding to the overload, just complimenting it.  And most off all, I don’t want to be up early cracking eggs and cooking them to order.

This is the result of trial and error, combining the best bits of all sorts of community cookbook recipes.  My version below is very simple, jazzed up only with a little sharp green onion and some chives, but the brilliance of this is its adaptability.  Add ingredients that suit the rest of your brunch spread – a combination of other fresh herbs, some finely diced peppers or mushrooms, even a little bacon or ham.

Creamy Scrambled Egg Casserole

5 Tablespoons butter, divided

2 ½ Tablespoons all-purpose flour

2 cups milk

¼ teaspoon nutmeg

1 (8-ounce) bar cream cheese

12 eggs

2 green onions, finely chopped

2 Tablespoons finely chopped chives

salt and pepper to taste

Melt 2 Tablespoons of the butter in a medium saucepan.  Stir in the flour until you have a smooth paste.  Slowly add the milk, whisking constantly, until smooth.  Add the nutmeg and a pinch of salt and cook, stirring frequently, until the sauce is thickened and smooth, about five minutes. Cut the cream cheese into small cubes and whisk it, bit by bit, into the sauce until it is smooth and melted. Remove from the heat.

Break the eggs into a bowl and whisk thoroughly, until the yolks are broken up and the eggs are well combined.  Whisk in a dash of salt and a few grinds of pepper.  Melt the remaining 3 Tablespoons of butter in a large, deep skillet over medium heat.  Pour in the eggs and cook gently to form large, soft curds.  Do not “scramble” the eggs too much, just gently push the cooked egg aside to let the uncooked egg cover the bottom of the pan.  When the eggs are almost cooked, but some uncooked liquid is left, remove the pan from the heat and pour the cream sauce over the top.  Sprinkle over the chopped green onion and chives, then fold the sauce through the eggs.  At this point, you can break up any large egg pieces to distribute evenly through the sauce.  Taste and add salt and pepper as needed.

Spread the eggs into a well-greased 9 by 13 inch baking dish.  Leave to cool, then cover and refrigerate overnight.

When ready to serve, preheat the oven to 300° and cook the eggs just until heated through, about 20 minutes.  Serve immediately.

Serves 6 – 8

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Guinness Glazed Irish Bacon

Guinness Glazed Irish Bacon

It’s hard not to start cooking with Guinness around St. Patrick’s Day.  It is a very versatile brew, lending itself to sweet and savory recipes. And as the old ads say, it makes you stronger!  I love this simple glaze and think thick slices of Irish bacon are the perfect vehicle for it.  Irish bacon is similar to Canadian bacon and more like ham than our “streaky” bacon, so a couple of slices makes for a nice change at dinner, or breakfast. I find it at natural food and upscale markets, but sliced Canadian bacon or thickly sliced ham will work as well.

Serve this sticky bacon with a large portion of Colcannon, which is traditionally served with a large pat of butter, but a drizzle of this glaze over the top is pretty good too.  Or pair it with Champ, if cabbage is not your thing.

This recipe makes more glaze than you will need, but it will keep, cooled in an airtight jar, for a week or so and can be used to glaze grilled chicken, burgers or a meatloaf, so it’s nice to have around to extend the St. Patrick’s Day celebration.

Guinness Glazed Irish Bacon

1 (12-ounce) bottle Guinness stout

1 ¼   up light brown sugar

¼ cup honey

½ teaspoon English mustard powder

8 ounces sliced Irish bacon or Canadian bacon (about 8 slices)

Pour the Guinness into a high-sided saucepan and leave until the foam settles.  Stir in the brown sugar, honey and mustard powder and bring to a boil over medium high heat.  Watch carefully and stir frequently as this can easily boil over.  Just when it hits the boil, reduce the heat to medium -low and cook, stirring often, until the glaze is reduced by half., about 20 – 25 minutes. Remove from the heat. It will thicken a little as it cools.

Cook the bacon slices in a non-stick skillet over medium-high heat until just beginning to brown, flip and brown the opposite side.  Spoon about 1 Tablespoon of glaze over each slice and cook a few more minutes until the bacon is nicely glazed and syrupy.  Serve immediately, with a little extra glaze spooned over if you like.

Serves 4

Guinness Glazed Irish Bacon and Colcannon

Guinness Glazed Irish Bacon and Colcannon

 

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