Beer-and-Bacon Toffee Sundaes – Michael Symon

[nverland]

Beer-and-Bacon Toffee Sundaes – Michael Symon
Total: 25 min Prep: 9 min Cook: 16 min Yield: 8 servings

Ingredients

1/2 cup diced bacon (about 4 slices)
1 cup packed light brown sugar
1/2 cup light corn syrup
1/2 cup stout beer (I like Founders Breakfast Stout)
4 tablespoons unsalted butter
1/2 cup heavy cream
Kosher salt and freshly ground pepper
2 pints good-quality vanilla ice cream
1 cup pecans, toasted and chopped
Sea salt, for sprinkling

Directions

Put the bacon in a medium saucepan over medium heat and cook, stirring, until very crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels, reserving the fat in the pan.
Add the brown sugar, corn syrup, beer, butter, heavy cream and a pinch each of kosher salt and pepper to the pan. Bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, 6 to 8 minutes. Transfer to a bowl and refrigerate until ready to serve.
Scoop the ice cream into bowls and spoon the toffee sauce on top. Garnish with the crispy bacon bits, toasted pecans and sea salt.

The Witching Hour

[nverland]

The Witching Hour
Makes 1 cocktail Active Time 5 minutes Total Time 5 minutes

Ingredients

2 ounces pear juice
1 ounce dry gin
1/2 ounce Chartreuse liqueur
4 teaspoons fresh lemon juice
1 capsule (1/4 teaspoon) activated charcoal powder
1 dried sage leaf

Special Equipment
A lighter

Preparation

Combine pear juice, gin, Chartreuse, and lemon juice in a cocktail shaker. Open charcoal capsule and add powder; discard capsule. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 30 seconds. Strain into a coupe glass.
Using lighter, carefully light sage leaf on fire and drop into glass. Serve immediately.

Cooks' Note
If you do not have whole dried sage leaf, wrap a fresh sage leaf in a paper towel and microwave about 40 seconds to dry out. Charcoal powder can be purchased at health food stores and online.