Bacon Jam and Cheddar Bruschetta…Beef Brisket Marinated in Guinness…Pecan and Cream Cheese Dip…how would you like to nosh on these during Sunday’s game? Thanks to our friends at Aunt Sassy’s Sauces you can! They’ve delivered some outrageously delicious recipes that will leave you so incredibly satisfied, you won’t even care if your team loses…well, maybe just a little.
Aunt Sassy’s Sauces are available on line and locally at Palmer’s Market in Darien, Fairway, Walter Stewart’s Market in New Canaan, Village Market in Darien, Stiles Farmers’ Market and Saugatuck Craft Butchery in Westport, Peter’s Market in Weston, Spic and Span in Southport, and many other local retailers.
1 pound bacon (reserve about 2 tablespoons grease from cooking)
1 large shallot, minced
½ medium yellow onion, minced
1 ½ teaspoons black pepper plus more to taste
¼ cup dry sherry
2/3 cup balsamic vinegar
1 ½ tablespoons maple syrup
1 tablespoon brown sugar
1 ½ tablespoons Worcestershire
2 tablespoons Aunt Sassy’s Slightly Naughty Cracked Black Pepper Sauce
1. Dice 1 pound of bacon into chunks. Place into a skillet over medium heat and cook until bacon
is almost cooked. Remove with a slotted spoon onto paper towels to drain. Dispose of remaining grease
from pan, leaving about 2-3 tablespoons in the pan. Once bacon is cool, chop into smaller pieces
2. Add in onion and shallot and cook 2-3 minutes until they become tender. Add pepper and sherry
and cook for 1 minute. Return bacon to the pan.
3. Add the balsamic through nutmeg to the mixture and stir. Cook for two minutes and reduce to a
simmer, about 8-10 minutes stirring occasionally. Mixture should become thick and jam like.
4. Remove from heat and let cool before placing into refrigerator. Makes about 1 ½ cups.
1. Appetizer: serve on sliced baguettes with aged cheddar and bacon jam on top
2. Condiment: spread on hot dogs, burgers, chicken sandwiches, BLTs, egg sandwiches
3. Main: add to steaks, tenderloin, pork chops, stuffed chicken, grown up grilled cheese
4. Vegetable sides: cook with Brussels sprouts, butternut squash, sautéed kale
3-4 lb. Beef Chuck-Brisket Flat Cut (Pot Roast-Flat Cut)
1- 12 oz. Guinness Draught Beer
1 – 16 oz. bottle Aunt Sassy’s Slightly Naughty Sauce
1. Preheat oven to 200-250 degrees.
2. Place beef in large pot or crock pot.
3. Poke holes with a fork and pour beer over beef.
4. Cook for 5 to 6 hours or until beef is tender.
5. Drain liquid from beef and trim the fat.
6. Break up beef with a fork.
7. Add Aunt Sassy’s Sauce and cook for additional 30 minutes or until warm.
1. Main: brisket tacos, brisket sandwich, brisket platter
2. Tailgate: brisket nachos, brisket topped baked potatoes, brisket sliders
3. Brunch: brisket hash, brisket and eggs, cowboy omelet
2 cups of pecans
1/4 cup brown sugar
3/4 tsp fine grain sea salt
1/2 tsp cinnamon
2 tbsp Aunt Sassy’s Cracked Black Pepper Sauce
2 8 oz packages of cream cheese
1/4 cup whipping cream
4 oz of sharp cheddar cheese, grated
1. To make the Slightly Naughty Pecans: Preheat oven to 300° F.
2. Put all dry ingredients: brown sugar, sea salt and cinnamon into a plastic bag and mix well. Pour
evenly over nuts. Add the sauce till well covered.
3. Split nuts between two baking sheets with only parchment paper, separating them as much as possible.
4. Bake 30 minutes, stirring occasionally to allow even baking. Nuts should no longer be wet and
should appear toasted. Cool slightly on pan, then remove parchment to a cool surface to cool completely.
5. To make the dip: Preheat oven to 350° F.
6. Crush 1 cup of Slightly Naughty Pecans in food processor. Set aside.
7. Wipe food processor clean. Add in cream cheese, cheddar cheese and whipping cream. Pulse
8. Add chopped Slightly Naughty Pecans into cream cheese mixture.
9. Spread cream cheese mixture into a baking dish.
10. Take 1 cup of whole Slightly Naughty Pecans and arrange on top of the dip.
11. Place dip in oven for about 10-15 minutes to warm up.
12. Serve with crackers of your choice!