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Her Mise En Place

Party Food

Bourbon Glazed Candied Bacon

2023 Juneteenth Virtual Cookout by Eat the Culture

Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family.

Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram.

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

Inspiration for Bourbon Candied Bacon

Plate of candied bacon, glass of bourbon on the rocks and red flower.

Miss Juneteenth is an annual beauty pageant held in many African American communities to commemorate the holiday. The pageant showcases African American women’s beauty, intelligence, and societal contributions. Dishes such as Bourbon Glazed Candied Bacon, Strawberry Oreo Crunch Pound Cake, and Rainbow Fruit Salad with Agave-Lime Syrup lean into the sweetness of the holiday.  

Bourbon candied bacon is a wonderful dish for cookouts, as it can stand alone as a tasty appetizer or be used to top off burgers and sandwiches. In this recipe, the rich flavor of bourbon adds depth to the sweetness of maple syrup and brown sugar, while the savory flavor of bacon balances out all those flavors perfectly.

Sweet Miss Juneteenth Recipes

Her Mise En Place – Bourbon Glazed Candied Bacon

Kenneth Temple – Hot Honey Wings

My Sweet Precision – Strawberry Oreo Crunch Pound Cake

Begin with Butter – Red Velvet Cupcakes

My Sweet Precision – Raspberry Chocolate Crumble Bars

A Classic Twist – Strawberry Basil Sparkler

Coined Cuisine – Rainbow Fruit Salad + Agave-Lime Syrup

Seasoned To Taste – Watermelon Cherry Frosé

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website

How To Make Bourbon Candied Bacon

Candied bacon recipe ingredients on a pan.

Mise En Place

  • 1 lb Thick-cut Bacon
  • 1/3 cup Kentucky Bourbon
  • 1/3 cup Maple Syrup
  • 1/2 tsp Chili Powder
  • 1/8 cup Light Brown Sugar
  • Flaky Sea Salt, optional for topping
  • Ground Black Pepper,  optional for topping

Baking the Bacon and Cooking Tips

Preheat your oven to 400 degrees Fahrenheit. While the oven is warming up, whisk together the bourbon, maple syrup, and chili powder and set aside.

On a parchment-lined baking sheet, arrange bacon in a single layer so that the slices do not touch. Using half of the syrup mixture, lightly brush each slice of bacon.

Bourbon, maple syrup and chili powder blended together.
Bacon being brushed before first bake in the oven.

Bake the bacon for 10 minutes. Remove pan(s) from oven and carefully flip each slice of bacon over. Now brush bacon with more of the syrup mixture. Sprinkle each slice with 1-2 pinches of brown sugar.

Return pans to oven and bake the bacon for another 10-12 minutes, or until your desired crispiness is reached.

Remove bacon from the oven and place slices on a cooling rack. If desired, this is the perfect time to top with flaky sea salt and freshly ground black pepper.

Bacon cooling on wired rack.

Note: You may have to use multiple trays and/or bake in batches.

Allow bacon to cool completely before serving. The sugars and bacon will slightly crisp up more as they cool.

Happy Juneteenth!

Plate of candied bacon, glass of bourbon on the rocks and red flower.

Bourbon Candied Bacon

With a rich blend of sweet and savory flavors infused with bourbon's unique notes, this delicious snack will quickly become a favorite at your cookout!
Print Recipe Pin Recipe
Course Appetizer
Cuisine American

Equipment

  • baking sheet
  • parchment paper
  • Oven
  • Tongs
  • Bowl
  • Whisk
  • Pastry Brush

Ingredients
  

  • 1 lb Thick-cut Bacon
  • 1/3 cup Bourbon
  • 1/3 cup Maple Syrup
  • 1/2 tsp Chili Powder
  • 1/8 cup Light Brown Sugar
  • Flaky Sea Salt optional
  • Ground Black Pepper optional

Instructions
 

  • Preheat oven to 400 degrees F.
  • Whisk together the bourbon, maple syrup, and chili powder and set aside.
  • On a parchment-lined baking sheet, arrange bacon in a single layer so that the slices do not touch. Note: You may have to use multiple trays and/or bake in batches.
  • Using half of the syrup mixture, lightly brush each slice of bacon. Bake for 10 mintues.
  • Remove pan(s) from oven and carefully flip each slice of bacon over. Now brush bacon with more of the syrup mixture. Sprinkle each slice lightly with 1-2 pinches of brown sugar.
  • Return pans to oven and bake the bacon for another 10-12 minutes, or until your desired crispiness is reached. Remove bacon from oven and place slices on a cooling rack. If desired, top with flaky sea salt and freshly ground black pepper.
  • Allow bacon to cool completely before serving.

Notes

Wrap the baking sheet with foil to lessen the cleanup time. 
Add a teaspoon of vanilla extract to the syrup for added flavor. 
If your oven runs hot or cooks unevenly, rotate pans halfway through cooking and watch carefully to prevent burning sugar and bacon. 
Keyword bacon, bourbon, candied

Summer Dining: Whipped Feta with Tomato, Radish & Cucumber Salad

Creamy whipped feta and a bright vegetable medley make this the perfect summer salad. It takes 20 minutes to make.

We’ve had several 80-degree days over the last few weeks, so in my head, it’s summertime. I don’t have to wait for June 21st with weather like this, right? I love growing summer vegetables like cucumbers and tomatoes.

Luckily, right after Derby Day, I was able to plant my sun-loving veggies in the garden. As a Kentucky-native and gardener, I believe that’s a safe time to assume we’re clear of freezes. It’s a superstition some would argue, because the Kentucky Derby changes dates each year.

Like last year, I started my seeds in recycled jugs. The winter sowing method has been my favorite (and most successful). It’s a lot like having mini-greenhouses in the yard throughout winter and early spring. The milk jugs provide enough humidity and protection from the elements for the seedlings to thrive until planting.

Swiss Chard seedlings being grown inside of an upcycled milk jug.

Thanks to kind friends and neighbors, I received clean, empty jugs. I also had friends who wanted to do a seed swap. I received some tomato and squash varieties that I’ve never grown before and look forward to trying and leads me to this delicious recipe…

Why Make Whipped Feta with Tomato, Radish & Cucumber Salad?

Whipped feta is creamy, slightly salty, and versatile. You may have seen it used as a base for a pasta dish. However, I think it makes an excellent pedestal for a seasonal tomato salad in this case. Here, I served it on a platter with endive leaves and crostini.

My favorite thing about making whipped feta is that it only takes 5 minutes. You just toss a few ingredients in the food processor or blender and let it whirl. It’s an easy, cold dish to prep for guests.

How To Make My Whipped Feta with Tomato, Radish & Cucumber Salad

Mise En Place

  • 4-6 radishes – sliced thinly
  • 15 – 20 cherry tomatoes – each cut in half
  • 1 English cucumber – thinly sliced into rounds
  • 1 handful Fresh chives and parsley – chopped
  • 2 tablespoons of olive oil
  • 1 tablespoon of rice vinegar
  • salt and pepper – to your taste
  • 1-2 cloves of garlic – minced
  • 7 oz block of feta cheese
  • 1 cup whole milk plain yogurt, or Greek yogurt

Mix together the Salad

Start this dish by stirring together all of the prepped vegetables and herbs. Next drizzle in the olive oil and rice vinegar. To your taste, season the salad with salt and pepper.

I recommend making the salad first. Because, while you make the whipped feta, the water from the cucumbers and tomatoes will drain to bottom of the bowl. This will ensure your overall dish isn’t ruined by excessive liquids. Waiting also allows for the vegetables to marinate; really taking in the acidity of the rice vinegar and the flavors of the fresh herbs.

Whip the Feta

While the salad rests, you’ll need to make the whipped feta. This step is very simple! In a food processor or blender, combine the feta cheese, garlic and yogurt until smooth. I prefer not to add any salt because the feta is salty by nature.

Plate Your Salad and Feta Mix

Lastly, you’ll plate your prepped foods for serving. You can spoon the whipped feta in a platter or into individual bowls. Then top the feta with the salad. I do recommend draining the salad a bit before adding to the feta.

All in All

I’ll be making persistently this all summer long. This is a great dish for entertaining! I think serving along side toasted crostini and endive works well. The creamy feta and medley of fresh vegetables were easy to scoop up and paired well.

Enjoy!

If you’re anxious for summer too, checkout these dishes:

Whipped Feta with Cucumber, Tomato and Radish Salad

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Appetizer, Salad, Sauces and Dips
Cuisine Mediterranean

Ingredients
  

  • 4-6 radishes sliced thinly
  • 15 – 20 cherry tomatoes each halved
  • 1 English cucumber thinly sliced in rounds
  • 1 handful Fresh chives and parsley chopped
  • 2 tbsp olive oil
  • 1 tbsp rice vinegar
  • salt and pepper to taste

Whipped Feta

  • 7 oz block feta cheese
  • 1 cup whole milk plain yogurt or Greek yogurt if preferred
  • 1 – 2 cloves garlic minced

Instructions
 

  • In a large bowl, combine radishes, tomatoes, cucumbers, oil, vinegar, and chopped herbs. Season to taste with salt and pepper. All salad to marinate for about 10-15 minutes. Drain off excess liquid.
  • Using a food processor, whip together the feta cheese, yogurt and garlic for about 1-2 minutes.
  • Spread whipped feta onto a platter or plates. Next spoon the salad mixture onto the whipped feta and serve immediately.
Keyword cucumber, feta, radish, salad, tomato, whipped

Fried Goat Cheese, Please!

Jump to Recipe

If you’re looking for a simple, yet delicious to make; this is it. This recipe involves frying creamy, tangy goat cheese that has been coated with an herby panko bread crumbs. To add a little kick to the crispy fried goat cheese slices, I recommend drizzling hot honey over top.

Here’s how to make my version of Crispy Fried Goat Cheese…

Mise En Place

  • 1 Goat Cheese log – Cut into 8-10 slices
  • 1/2 cup all purpose flour
  • 1 cup Panko breadcrumbs
  • 1/4 teaspoon each of garlic powder, onion powder and sea salt
  • 1/8 teaspoon ground black pepper
  • 2 large eggs – whisked together with about 2 tbsp of water
  • 1 handful fresh herbs (parsley or cilantro) – finely chopped
  • hot honey for serving
  • cooking oil (I used sunflower oil)

How to cook the goat cheese

Prepare breading:

You’ll start by making a dredging station.

I bought these handy coating trays after hosting a Pampered Chef event.

First, in one shallow dish, combine the Panko, onion powder, garlic powder, salt, pepper and chopped herbs. Next, in a second shallow bowl or plate, pour the flour and if desired, season lightly with additional salt and pepper. In a third shallow bowl, whisk together the eggs with 1-2 tablespoons of water to thin out the eggs.

Close up of panko bread crumbs that have been mixed together with finaely chopped parsley.
I used fresh parsley, but you can use any combo of your favorite herbs in this recipe.

Prepare the goat cheese and oil:

Slice the goat cheese into 8-10 equal rounds.

I used a small sharp knife to cut the goat cheese log. If any slices crumbled, I simply shaped them back together with my hands. It’s easy to do and much like shaping clay or playdough. It won’t affect the texture of the cheese either.

For each goat cheese slice, dip the cheese into the flour, then the whisked egg, and lastly into the herbed Panko breadcrumb mixture. Next, place each breaded goat cheese slice onto parchment paper while you heat the oil for frying.

In a frying pan, add enough cooking oil to cover the bottom half of the goat cheese slices (about 1/4 inch). Heat the pan on over medium high heat.

Panko and herb coated goat cheese slices ready for frying.

Fry the goat cheese slices:

When the oil is hot, carefully add the goat cheese slices to the pan. Cook each slice for about 1 minute or until golden brown. Flip browned cheese slices and continue to cook until the other side is golden brown; about another minute.

After the fried goat cheese is golden and crispy, drain them on a cooling rack or paper towels. Plate the crispy fried goat cheese on plates or on a serving platter. Lastly, drizzle with spicy hot honey for a little kick. Be sure to serve them warm.

Goat cheese slices being fried in sunflower oil until golden.

All in All

This crispy fried goat cheese appetizer is a balanced combination of savory, sweet, and spicy. I love crunching into crispy Panko coating and then tasting the soft, creamy goat cheese. The hot honey adds a nice little kick too! I will definitely make this dish over and over, whether for myself or guests. The recipe requires very little oil for the frying and is quick to make. It’s a tasty small bite for a brunch or small gathering.

If you enjoy this dish, check out these flavorful appetizers:

Crispy Fried Goat Cheese

Goat cheese is coated with a savory blend of panko and fresh herbs and then fried until golden and crispy.
5 from 25 votes
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Course Appetizer
Cuisine French
Servings 4

Ingredients
  

  • 10 oz log of goat cheese
  • 1/2 cup all purpose flour
  • 1 cup Panko bread crumbs
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 2 eggs whisked together with about 2 tbsp of water
  • 1 handful fresh herbs parsley or cilantro, finely chopped
  • hot honey for serving
  • cooking Oil I used sunflower oil

Instructions
 

Prepare breading:

  • In a shallow dish, combine the Panko, onion powder, garlic powder, salt, pepper and chopped herbs. Set aside.
  • Into a second shallow bowl or plate, pour the flour. if desired, season lightly with additional salt and pepper.
  • In a third shallow bowl, whisk together the eggs and 1-2 tablespoons of water.

Prepare the goat cheese and oil:

  • Slice the goat cheese into 8-10 equal rounds.
  • For each goat cheese slice, dip the cheese into flour, then egg, and lastly into the Panko mixture. Place each breaded goat cheese slice onto parchment paper while you heat the oil for frying.
  • In a frying pan, add enough cooking oil to cover the bottom half of the goat cheese slices (about 1/4 inch). Heat the pan on over medium high heat.

Fry the goat cheese slices:

  • When the oil is hot, carefully add goat cheese slices to the pan. Cook each slice for about 1 minute or until golden brown and flip. Cook until the other side is golden brown; about another minute.
  • Remove golden slices and drain on a cooling rack or paper towels.
  • Plate the goat cheese on plates or serving platter. Drizzle with spicy hot honey and serve warm.
Keyword appetizer, cheese, fried, goat cheese

Cooking for Comfort: Spicy Stuffed Mini Bell Peppers Recipe

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Cooking in the kitchen makes me happy. My kitchen is a safe space to be creative and relax. Last week, I made up these Spicy Stuffed Mini Bell Peppers with ingredients that were hanging out in the fridge. Coming up with this recipe gave me time to escape the things that were stressing me out: daycare closures, work demands, winter storm watches, and the list goes on.

This recipe turned out to be simple to make, and I’m excited to share it with you all. The combo of spicy sausage and cheeses stuffed in tiny sweet bell peppers is comforting. The warmness of the sauce and spicy sausage are perfect for a frigid winter day.

Here’s how to make my Spicy Stuffed Mini Bell Peppers…

Mise En Place:

  • 1 lb hot Italian sausage – cooked and crumbled
  • 1 tbsp olive oil
  • 1 block cream cheese 8 oz – softened
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 1 lb mini sweet bell peppers – cut in half lengthwise and seeds removed
  • 1 cup marinara sauce or your favorite pasta sauce
  • 1/2 cup shredded Parmesan

How to make the stuffed mini bell peppers:

  1. Cook sausage: Over medium-high heat, you’re going to brown the spicy ground sausage until it’s cooked though. Drain and set it aside until cooled down enough for you to handle with your hands.
  2. Prep Peppers: While the sausage is cooling, prepare the peppers. You’ll do this by slicing each one in half length wise. Remove and discard the seeds and set the cut peppers aside.
  3. Make the filling: In a mixing bowl, combine the softened cream cheese, cooked sausage, oregano, and onion powder. Season the with salt and pepper to taste.
  4. Prep the baking dish: Evenly spread 1 cup of pasta sauce in an oven safe baking dish.
  5. Stuff the peppers: Begin stuffing the bell peppers with a generous amount of the sausage and cheese mixture using a spoon. As you stuff the peppers, place them in the tomato sauce in a single layer. It’s ok if they are close together. Sprinkle Parmesan cheese over the stuffed peppers
  6. Bake and serve: Bake peppers in a 400 degree oven for 15-20 minutes, or until the cheese is browned and the filling is warmed through. Serve warm. If desired, garnish with additional freshly cracked black pepper.

VIDEO

All in All

This was the perfect comfort food to brighten my day! There’s nothing more warming than a baked, cheesy dish like this one. I hope you enjoy this as much as I did. Stay warm out there!

If you enjoyed this dish, check out these warm dishes:

Not ready to cook? PIN IT for later…

Spicy Stuffed Mini Bell Peppers

5 from 4 votes
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Appetizer, Main Dish
Servings 6

Ingredients
  

  • 1 lb hot Italian sausage
  • 1 tbsp olive oil
  • 1 block cream cheese 8 oz
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • salt and pepper to taste
  • 1 lb mini sweet bell peppers
  • 1 cup marinara sauce or your favorite pasta sauce
  • 1/2 cup shredded Parmesan

Instructions
 

  • In a skillet, over medium-high heat, brown the spicy ground sausage until it's cooked though. Drain and set aside until cooled down enough for you to handle with your hands.
  • While the sausage is cooling, prepare the peppers by slicing them in half length wise. Remove and discard the seeds and set peppers aside.
  • In a mixing bowl, combine the softened cream cheese, cooked sausage, oregano, and onion powder. Season with salt and pepper to taste.
  • Evenly spread 1 cup of pasta sauce in an oven safe baking dish.
  • Begin stuffing the bell peppers with a generous amount of the sausage and cheese mixture using a spoon. As you stuff the peppers, place them in the tomato sauce in a single layer. It's ok if they are close together. Sprinkle Parmesan cheese over the stuffed peppers
  • Bake peppers in a 400 degree oven for 15-20 minutes, or until the cheese is browned and the filling is warmed through. Serve warm. If desired, garnish with additional freshly cracked black pepper.

Notes

Want the filling a little spicier? Add 1 -2 teaspoons of red pepper flakes to the cheese mixture. 
Keyword appetizer, cheese, game day, peppers, Sausage