able to see how dark the butter solids get.) Add the pod and 6 tablespoons of the butter and cook over medium heat until the solids drop to the bottom of the pan and turn a nutty brown, 3 to 5 minutes. Remove from the heat.
IN A MEDIUM MIXING BOWL , whisk together the buttermilk, egg, egg yolk, sour cream, sugar, and molasses. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, cinnamon, ginger, nutmeg, and salt. Stir the wet ingredients into the dry ingredients just until combined. Stir in the browned butter. Pour the batter into the prepared pan and bake until golden brown and the top springs back when pressed, 20 to 25 minutes. Remove from the oven and rub the top of the corn bread with the remaining butter.
TO MAKE THE MAPLE–WHITE DOG WHOOP: In the bowl of a stand mixer fitted with a whisk attachment or with a handheld mixer, whip the cream and maple syrup together on medium-high speed until soft peaks form. Whisk in the whiskey (if using), 1 tablespoon at a time. With the mixer on high, continue whipping until medium-stiff peaks form. (The cream can be made ahead and stored in an airtight container in the refrigerator for up to 2 days.)
PLACE A SLICE of warm corn bread on a plate, top with a dollop of maple whipped cream, and garnish with the candied bacon and a drizzle of maple syrup.
VARIATION:
Praline Bacon Crunch
SPRINKLE 2 to 3 tablespoons toasted, finely chopped pecans or hazelnuts onto the bacon before serving. To toast the chopped nuts, arrange them on a rimmed sheet pan and toast in a 350°F oven until fragrant and beginning to color, 5 to 8 minutes for pecans and 10 to 15 minutes for hazelnuts.
Candied Bacon Crunch
MAKES ABOUT 3 / 4 CUP
1 / 4 cup grade b maple syrup
3 / 4 teaspoon dijon mustard
2 grinds of fresh black pepper
5 slices (about 1 / 3 pound) thick-cut applewood-smoked bacon (such as nueske’s)
If the words “candied,” “bacon,” and “crunch” don’t clue you in, let me warn you that this stuff is seriously addictive. You will not be able to stop nibbling it, so you might want to make extra. You don’t have to save it for dessert, either. It would be perfect next to your eggs at breakfast if you don’t chop it up.
PREHEAT THE OVEN to 400°F. Line a rimmed baking sheet with parchment paper or a Silpat and place a metal oven-safe rack (like a cooling rack for cookies) on top.
IN A SMALL BOWL , mix together the maple syrup, mustard, and pepper. Dip the bacon in the maple mixture, coating both sides liberally, and arrange on the rack in a single layer. Bake for 10 minutes. Flip the bacon over, baste with more maple mixture, and bake for another 10 minutes, basting once more during the last 5 minutes of baking. The bacon will take on a rich caramelized color and a lacquered sheen.
IF YOU WANT TO TEAR THE BACON into pieces, let it cool completely first. Or you can cut each slice in half and serve.
TIP
•
Sometimes too much of a good thing can be bad. In this case, too much booze will cause the cream to break down and get watery. Don’t be tempted to add more than 2 to 3 tablespoons.
Love Thy Lard
Lard is a wonderful thing. When chilled it doesn’t get as hard as butter, so your pie crusts are more malleable and easier to work with.
It also takes longer to melt than butter, resulting in the flakiest piecrusts imaginable. On top of that, it has ever so slight hints of savoriness, which really bring out the sweet flavors of fruit. I love a lard crust with a fragrant apple pie, or just a little lard mixed into a butter crust, as in the Apple-Apricot Crostatas .
You’ve probably seen giant tubs of unrefrigerated lard at the supermarket, but, trust me, you don’t want to use those. They’re partially hydrogenated and not made with the highest-quality fat. For pie crusts, you want the best. That means leaf fat rendered with care. Leaf fat, which is the highest grade of pig fat, is obtained from around the kidneys and inside the loin. It’s great for baking
IN A MEDIUM MIXING BOWL , whisk together the buttermilk, egg, egg yolk, sour cream, sugar, and molasses. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, cinnamon, ginger, nutmeg, and salt. Stir the wet ingredients into the dry ingredients just until combined. Stir in the browned butter. Pour the batter into the prepared pan and bake until golden brown and the top springs back when pressed, 20 to 25 minutes. Remove from the oven and rub the top of the corn bread with the remaining butter.
TO MAKE THE MAPLE–WHITE DOG WHOOP: In the bowl of a stand mixer fitted with a whisk attachment or with a handheld mixer, whip the cream and maple syrup together on medium-high speed until soft peaks form. Whisk in the whiskey (if using), 1 tablespoon at a time. With the mixer on high, continue whipping until medium-stiff peaks form. (The cream can be made ahead and stored in an airtight container in the refrigerator for up to 2 days.)
PLACE A SLICE of warm corn bread on a plate, top with a dollop of maple whipped cream, and garnish with the candied bacon and a drizzle of maple syrup.
VARIATION:
Praline Bacon Crunch
SPRINKLE 2 to 3 tablespoons toasted, finely chopped pecans or hazelnuts onto the bacon before serving. To toast the chopped nuts, arrange them on a rimmed sheet pan and toast in a 350°F oven until fragrant and beginning to color, 5 to 8 minutes for pecans and 10 to 15 minutes for hazelnuts.
Candied Bacon Crunch
MAKES ABOUT 3 / 4 CUP
1 / 4 cup grade b maple syrup
3 / 4 teaspoon dijon mustard
2 grinds of fresh black pepper
5 slices (about 1 / 3 pound) thick-cut applewood-smoked bacon (such as nueske’s)
If the words “candied,” “bacon,” and “crunch” don’t clue you in, let me warn you that this stuff is seriously addictive. You will not be able to stop nibbling it, so you might want to make extra. You don’t have to save it for dessert, either. It would be perfect next to your eggs at breakfast if you don’t chop it up.
PREHEAT THE OVEN to 400°F. Line a rimmed baking sheet with parchment paper or a Silpat and place a metal oven-safe rack (like a cooling rack for cookies) on top.
IN A SMALL BOWL , mix together the maple syrup, mustard, and pepper. Dip the bacon in the maple mixture, coating both sides liberally, and arrange on the rack in a single layer. Bake for 10 minutes. Flip the bacon over, baste with more maple mixture, and bake for another 10 minutes, basting once more during the last 5 minutes of baking. The bacon will take on a rich caramelized color and a lacquered sheen.
IF YOU WANT TO TEAR THE BACON into pieces, let it cool completely first. Or you can cut each slice in half and serve.
TIP
•
Sometimes too much of a good thing can be bad. In this case, too much booze will cause the cream to break down and get watery. Don’t be tempted to add more than 2 to 3 tablespoons.
Love Thy Lard
Lard is a wonderful thing. When chilled it doesn’t get as hard as butter, so your pie crusts are more malleable and easier to work with.
It also takes longer to melt than butter, resulting in the flakiest piecrusts imaginable. On top of that, it has ever so slight hints of savoriness, which really bring out the sweet flavors of fruit. I love a lard crust with a fragrant apple pie, or just a little lard mixed into a butter crust, as in the Apple-Apricot Crostatas .
You’ve probably seen giant tubs of unrefrigerated lard at the supermarket, but, trust me, you don’t want to use those. They’re partially hydrogenated and not made with the highest-quality fat. For pie crusts, you want the best. That means leaf fat rendered with care. Leaf fat, which is the highest grade of pig fat, is obtained from around the kidneys and inside the loin. It’s great for baking
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