Greensward with The Macallan Scotch and Bacon Marmalade

Whisky. Cheese. Bacon. Need we say more?

The Macallan 10 is a refined dram that tastes of heather, oak, honey, and malt, flavors that work wonderfully when paired with bacon. This recipe turns those two ingredients into a killer marmalade that becomes pure indulgence when poured over a wheel of Greensward and accompanied by pickled ramps. It’s a recipe that makes a stunning impression, and the difficulty-to-deliciousness ratio is practically unheard of.

Whisky. Cheese. Bacon. Need we say more?

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

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.
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.
Spoon the bacon marmalade over the cheese and garnish with the pickled ramps. Enjoy with toasted bread.