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Greensward with The Macallan Scotch and Bacon Marmalade

Recipe: Greensward with The Macallan Scotch and Bacon Marmalade

Greensward with The Macallan Scotch and Bacon Marmalade

A savory, spoonable whisky-infused cheese dip
  • Greensward with The Macallan Scotch and Bacon Marmalade
  • Greensward with The Macallan Scotch and Bacon Marmalade
The Macallan 10 is a refined Scotch whisky that tastes of heather, oak, honey, and malt--flavors that work wonderfully when paired with bacon in a succulent marmalade. We're bringing out the woodsy flavors of the Scotch and the smokiness of the bacon by pairing the marmalade with a round of Murray's Cave Aged Reserve Greensward, a spruce wrapped wheel that's silky and spoonable. Just add bright pickled ramps for an ooey-gooey cheese dip that's pure luxury.

Greensward with The Macallan Scotch and Bacon Marmalade
A savory, spoonable whisky-infused cheese dip
  • Prep Time : 10 min.
  • Cook Time : 40 min.
  • Total Time : 60 min.
  • Serves 4-6

Ingredients

  • 1 wheel of Murray's Greensward, room temperature
  • 1/2 cup The Macallan 10 Year Single Malt
  • or 1 wheel of Jasper Hill Farm Harbison
  • 1/2 lb. slab bacon, diced
  • 1 yellow onion, diced
  • 2 tbsp brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 2 tbsp whole grain mustard
  • 1/2 tsp kosher salt
  • 1/2 bunch ramps
  • 1/2 cup white wine vinegar
  • 1/2 cup granulated sugar
  • 1 baguette, sliced and toasted

Directions

  1. Begin by pickling the ramps. Discard the leaves and clean the bottoms of the ramps. Heat the white wine vinegar, granulated sugar and 1/2 cup of water in a small pot until it reaches a boil. Drop the ramp bottoms in the liquid and cook for about 20 seconds. Remove from heat and cool immediately.
  2. Cut the bacon into 1/8 inch-thick slices and put into a freezer for at least 20 minutes. Once frozen, dice the bacon. Meanwhile, heat a medium pan over medium flame. Add the bacon and onion. Cook until the bacon fat has rendered, about 8 minutes. Remove the bacon and onion and set aside. In the same pan, add the scotch, brown sugar, honey, and apple cider vinegar. Reduce until a syrup consistency is reached, then remove from flame to cool. Once cool, mix in the bacon and mustard, along with a couple additional splashes of cider vinegar and scotch. Season with salt.
  3. Spoon the bacon marmalade over the cheese and garnish with the pickled ramps. Enjoy with toasted bread.

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