Tag Archives: maple

Does bacon make everything better?: Rogue Ales’ Voodoo Doughnut Bacon Maple Ale

Does bacon make everything better?: Rogue Ales’ Voodoo Doughnut Bacon Maple Ale

Bacon maple doughnut in a glass

Rogue Ales recently teamed up with Portland’s legendary Voodoo Doughnut (the bakery that became infamous by foodie travel shows for their odd doughnut flavors) to create a limited-release beer that pays homage to Voodoo’s Bacon Maple Bar — a raised yeast doughnut topped with maple frosting and crispy bacon. Containing a baker’s dozen number of ingredients (13), the smoked malts, Applewood bacon and natural maple flavoring and are the stars in this smoked ale. The bubblegum pink bomber bottle (750 ml; $13) sports Voodoo’s signature color and logo, setting itself apart from Rogue’s typically brown bottles.

The 5.6% ABV Voodoo pours a dark amber color with a light head that dissipates fairly quickly. At first whiff, there’s a ton of smokiness with a slight hint of maple syrup. Some said their noses were hit with a huge wave of maple or have even smelled Eggo waffles and syrup, but I blame that on the power of suggestion or their preconceived expectations. This is a smoke monster and not much else comes through on the nose.
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Opposites attract in sweet and salty Maple-Bacon Kettle Corn

Opposites attract in sweet and salty Maple-Bacon Kettle Corn

Chocolate is très cliché and cupcakes are so passé. With Valentine’s Day looming on the horizon, many of you might be racking your brain with ideas for treats to give to your sweetie, but think twice before choosing one of the aforementioned sweets. Think outside the box a little and go for something a little less traditional this year: Maple-bacon kettle corn.

As the old adage “opposites attract” holds true in many relationships, the saying also proves accurate when combining the basic tastes of sweet and salty. Plus, not everyone is a fan of the typical Valentines fare of chocolates and super sugary candy. The slightly sweet, caramelized sugar covered popcorn studded with bits of crispy bacon is sure to satisfy both your sweet tooth and your sweetheart’s salty palate.

And, believe it or not, you can make popcorn without using a microwave. As I’ve come to find, popcorn made on the stove top (as this recipe is) is a thousand times better than the bagged stuff with powdered butter that you nuke the heck out of and it’s incredibly simple to prepare. All you need is a large pot with a lid, popcorn kernels, oil and a few minutes of your time. It’ll be another milestone you can check off your bucket list.

I recommend using a cast iron dutch oven if you have one — either enameled or not — because cast iron evenly transfers heat around whatever you’re cooking. Thus, it will cook faster and more evenly and you’re less likely to have a mess of scorched sugar on the bottom of your pot when making plain popcorn or kettle corn.

Now if you’re not a fan of bacon or don’t eat it because of dietary or religious reasons, simply omit it and use all canola or vegetable oil for this recipe and add a little more salt to the pot. You could also score a bottle of Bacon Salt seasoning to still get the flavor of the original, pork-laden recipe (and, believe it or not, Bacon Salt is vegan). And for a more caramel-flavored kettle corn, use brown sugar in place of white.

Use this popcorn recipe as a base (with or without the sugar) and experiment with different flavors and seasonings: Parmesan and truffle oil, cocoa powder and cinnamon, chipotle powder and cumin, vanilla sugar and rosemary — the list goes on. Just keep the popcorn to oil ratio the same and you can’t go wrong.

Now get popping! (Warning: this recipe is highly addictive.)
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