1/2 cup dark lager, such as Samuel Adams Boston Lager
1/2 tablespoon grainy mustard
1/2 tablespoon dry mustard, such as Colman's
8 slices thick-cut bacon
Directions
Preheat the oven to 300°F. Line a half-sheet pan with parchment paper.
Add the honey and maple syrup to a small saucepan and cook over medium heat until it comes to a boil; reduce heat to maintain a simmer and cook for 3-4 minutes.
Add beer and simmer until the volume has reduced by half. Take off the heat and whisk in both mustards.
Meanwhile, arrange the bacon on the prepped half-sheet pan. Cover with one more sheet of parchment paper and bake for 14-15 minutes.
Using a paper towel, blot the rendered fat from the bacon. Brush the glaze onto the top side of each strip.
Reduce the oven temperature to 275°F, and cook the bacon until crisp-chewy, about 40-45 minutes.
Transfer to a paper-towel-lined plate, keeping the bacon glazed-side up. Serve immediately.
This grilled salmondish is filled with the vibrant flavors of springtime from the creamy, lemony dill sauce to the garden fresh green onions. The zesty hop notes of the IPA come through in the fish making you even more happy for the warm weather. Pop one open and fire up the grill for this easy weeknight recipe.
Tim from Lottie + Doof brings us a delectable recipe for Lambic Beer Sorbetto, which he adapted from the The Ciao Bella Book of Gelato and Sorbetto by F.W. Pearce and Danilo Zecchin. Enjoy!
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