Bourbon Bacon S’mores


Bourbon Bacon S’mores

American Social in Ft. Lauderdale has refashioned a camp-site staple by adding bourbon and a savory slab of bacon to the traditional S’mores recipe. S’mores are campfire favorites because of their ease of preparation, but when you want to make a camping trip even more special, consider taking the time to make the homemade graham crackers and/or marshmallows before your next trip and bring them along. They are truly worth the work. You could also serve these as dessert at a summer party when you want to “wow” your guests.

Located in the heart of Fort Lauderdale’s famous Las Olas Boulevard, American Social invites guests to come enjoy an endless selection of local and regional craft beers, frozen “pour-it-yourself” beer taps, fresh fruit spirits, traditional cocktails and all-American cuisine. Satisfying cravings around the clock, classic American dishes are available for lunch, dinner and late-night snacking. Honoring our country’s rich heritage, American Social’s warm decor features gas lanterns, original old-Chicago brick walls, and a good old-fashioned handcrafted Ipe wood bar. Also available are our two self-serve beer tap tables where you & up to eight of your friends can enjoy four of your favorite craft beers from the Lazy-Susan draft system in the center of the table – it’s like having 4 kegs right at your fingertips! Follow them on Facebook, Twitter and Instagram.

Homemade Bourbon Pecan Marshmallows Ingredients:

3 1/2 envelopes unflavored gelatin
1/2 cup cold bourbon
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/4 tsp. salt
2 large egg whites
1 tbsp. pure vanilla extract
1 cup candied pecans (chopped)

1. Oil a 9 x 13 baking pan and sprinkle on powdered sugar generously to cover and coat entirely (including side walls). Set aside. Combine 1/2 cup cold water and 3 1/2 packs of gelatin and whip until resembling egg whites.

2. In a medium pot, combine sugar, bourbon, syrup and salt. Heat over low heat and whisk until sugar is dissolved, about 3-5 minutes. Turn heat up to medium and let sugar come to a boil. It will bubble up, so be careful so that it does not overflow. Let it boil for 8-12 minutes, until it reaches 240 degrees F. The mixture will appear to be a light brown color, but the marshmallows will still be white.

3. Once mixture is at 240 degrees F, turn off heat and gently pour it in the mixer over the gelatin mixing at a low speed. Once all of the sugar has been added, turn the mixer to high and beat for 6-8 minutes. It should grow in size to be white and fluffy. About 3-4 minutes in, add the egg whites to a separate bowl and beat until stiff peaks form. Once stiff peaks are formed, combine egg whites, candied pecans and vanilla extract to the sugar/gelatin mixture and fold together.

4. Transfer to greased sugared baking pan from before. Spread mixture evenly, to make sure all marshmallows are same size and allow to sit for 3-5 hours. Cut to desired size and coat in powdered sugar. Transfer to cover plastic container and label. Do not refrigerate.

Homemade Graham Crackers Ingredients:

2 ¼ cups white, whole wheat flour
½ cup packed brown sugar
13/4 tsp. cinnamon
1 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
7 tbsp. butter, cut into small pieces
3 tbsp. cold water
3 tbsp. molasses
1 tsp. vanilla

1. Combine the dry ingredients and mix. Next, cut the cold butter into small pieces and using your fingertips, work the butter into the dry ingredients until it is well combined, you can use a food processor.

2. Stir in the cold water, molasses and vanilla. If the dough is too dry, add a little more cold water a teaspoon at a time. Continue to combine with your fingers.

3. Gather the dough into a ball and cover in plastic wrap and refrigerate for 15 to 30 minutes. Refrigerating will help make the dough less sticky when rolling it out. You could skip the refrigeration part, you’ll just need more flour when rolling the dough.

4. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Flatten and roll the dough onto the parchment paper to the thickness you desire, approximately 1Ž4 inches. You may need to use some flour to keep dough from sticking to the rolling pin.

5. Using a pizza cutter cut through dough into 2” x 2” don’t worry they will bake back together. Using back of a wood skewer or fork poke 4 – 6 holes in each square.
Bake 7 -8 minutes then remove and brush with melted butter and generously coat with cinnamon sugar. Return to oven for 6 minutes or until done. Remove from oven and quickly transfer from pan so not to burn. Allow to cool.

Ingredients for S’mores:

8 ea. 2” x 2” graham cracker squares
8 slices of cooked, crisp applewood bacon
1 large Godiva sea salt and dark chocolate bar
4 homemade bourbon pecan marshmallows

To assemble:
1. Preheat oven to 400 degrees
2. Place all graham crackers sugar side down and top with one square each of chocolate
3. Place in oven for 4 minutes or until chocolate begins to melt
4. Gently brown marshmallow on all 6 sides
5. Remove graham crackers from oven and top half with toasted marshmallows
6. Chop each slice of bacon in thirds and top marshmallows
7. Place remaining four grahams with chocolate atop bacon

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Summertime Spaghetti alla Carbonara


This recipe comes to us from the “Bring Home The Bacon” line of products. This Spaghetti alla Carbonara recipe was created to highlight the flavor of their Truffle Bacon. It puts a spin on a traditional carbonara recipe by adding sun-dried tomatoes and truffle bacon. Feel free to substitute your favorite bacon brand.

Local salt purveyors Aaron and Liz Eckburg have been busy. These two serial entrepreneurs have parlayed their love of pork products and salt and have launched a new line of bacon aptly named, “Bring Home the Bacon” and are working to bring it to local grocery store shelves. These bacons for every occasion are: Applewood Maple, Savory Herb, Chocolate and Black Truffle. “As far as we can tell, we have created the world’s only black truffle bacon and we’re excited to share our premium proteins with bacon lovers everywhere,” said Aaron Eckburg.

About go lb. salt: Founded by owners Aaron and Liz Eckburg in 2011, go lb. salt is Arizona’s original salt bar, bringing premium sea salts to select local farmers markets in the Phoenix area. go lb. salt offers Natural & Organic sea salts and Smoked sea salts, Himalayan Aromatic sea salts, Himalayan Saltware cooking and serving slabs, premium imported peppercorns & pepper berries along with certified organic flavored cane sugars. All products are gluten-free and vegan-friendly. Visit for more info.

pasta carbonara

1 lb. spaghetti
2 Tbsp. EVOO
1 lb. Truffle Bacon – (Bring Home The Bacon brand from go lb. salt)
1 medium onion (1/4?? diced)
1 clove garlic, minced
2 oz. sriracha salted sun-dried tomatoes (or plain sun-dried tomatoes – optional) fresh pea shoots (optional)
4 eggs
2 egg yolks
1?2 c. grated grana padano (or Locatelli pecorino romano)
Sel Gris sea salt
Tellicherry pepper


1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil (or rendered bacon fat), and set aside.

2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Leave bacon fat in pan; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more.

3. Add chopped sun-dried tomatoes and return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil (or bacon fat) if it seems dry or is sticking together. Add beaten eggs and yolks and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1?2 cup grana padano, and toss again. Add salt and pepper to taste (remember that bacon and grana padano are very salty).

4. Serve immediately with pea shoots sprinkled on top, and extra cheese at table.

The post Summertime Spaghetti alla Carbonara appeared first on Bacon Today.

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