RECIPE OF THE WEEK: Toddy Talk

It's that time of year again!
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Claire Lower
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It's that time of year again!

Hello, my beautiful babies, and welcome back to your favorite column (and mine): Recipe of the Week! Last week we were talking about roasting pieces of meat, and the winner (my new BFF Bdgr) pushed it over the edge with a very special secret ingredient.

I'm talking about Bacon Butter. BACON BUTTER, my babes. This is something that is so up my alley, I'm a little ashamed I hadn't already thought of it.

bacon butter.PNG

Coming out of the shadows to post this. Butter, raw bacon, maybe some garlic. Blast that with a food processor until it's just bacon butter. Smush all under chicken skin, like all under it, super creepy-like, and roast over fingerling potatoes. Obviously salt and pepper the bird and all that stuff, but guys, bacon butter.  

What a game changer. To make the magical compound butter, I blitzed two thick slices of bacon in the food processor with half a stick of butter. Then, just as Bdgr suggested, I got that mess all up under that skin. (Some ended up on top of the skin too, because the whole process was a little messy.) I also butterflied (aka "spatchcocked" the bird because that's what we do now, according to a certain scientifically-minded food writer). The whole thing was roasted over halved baby potatoes, because I couldn't find fingerlings.

I roasted the potatoes a little longer than the bird. They were also very good.

I roasted the potatoes a little longer than the bird. They were also very good.

My only regret is that I didn't know about this a week before, because this would have been fantastic on that turkey. I mean just look at that glorious skin; it's crisp city.

I am so thrilled Bdgr came out of the shadows to share this with us. Such bravery must be rewarded with a trophy ("Fineshrine" by Purity Ring, because spatchcocking the chicken made me think of that line where she's all "cut open my sterunm and pull my little ribs around you," which is disturbing but oh well.):

Moving on.

So this week is kind of a repeat, but I'm narrowing the scope a bit. Last time we did "drinks to warm you  up," but this week I would like to focus specifically on toddies, those hot beverages made with " liquor and water with honey (or, in some recipes, sugar), herbs (such as tea) and spices." The liquor, spices, etc., are up to you, of course, and if you are abstaining from ethanol you are free to share a mock toddy.

This it a "Picard" and it has Earl Grey-infused scotch. 

This it a "Picard" and it has Earl Grey-infused scotch.