Thanksgiving Week is upon us once again and while we all prepare the old favourites such as corn bread, various pies and many types of mashed vegetable (which may or may not be topped with marshmallow), I would like to share this recipe I found in a New York Times article while preparing for Thanksgiving last year- Glazed bacon.
The article lists glazed bacon as coming from a small family restaurant in Pennsylvania.
Glazed Bacon (Serves 6)
You will need:
-Half a pound of bacon (Any sort of bacon, be it belly or back, will work)
-Half a cup of brown sugar
-1 tablespoon of Dijon mustard (adjust to personal preference)
-2 tablespoons of red wine (again, adjust to personal preference)
How to make it:
- Preheat your oven to 180 degrees Celsius (350F/Gas Mark 4). Line a large baking tray with foil and place in the bacon in the tray. Allow the bacon to cook for 15-20 minutes and blend the sugar, wine and mustard together in the meantime.
- Drain the bacon fat. Apply your glaze to both sides of the bacon and cook for another ten minutes or until the glaze is dark and bubbling.
- Remove the bacon from the pan and place it on a cooling tray or cutting board. After letting it cool for 15 minutes, prepare your bacon as you see fit (I did mine in bitesize pieces).
And there you have it! A quick and simple recipe for a delicious Thanksgiving side dish or appetizer. The recipe is easy enough to adjust to increase the portion size if you so wish!
What are your some of your favourite Thanksgiving dishes? Let me know!
Before I go, I would just like to ask you all to spare a thought for retail workers this week. Black Friday and the days leading up to Thanksgiving can be an absolute killer for those who have to stock the selves and man the tills so be nice to your retail workers this Thanksgiving and be thankful for the service they provide.