Sugar makers across Vermont celebrated the annual Maple Open House this weekend, opening their doors to the public to show how maple syrup is made.
We love maple syrup - it’s no surprise. But this weekend we were busy celebrating the second anniversary of our Burlington shop , so we could not formally partake in an open house visit. Still wanting to celebrate the sweet, syrupy goodness from the Green Mountain State, we found a way to work maple into this week’s Sunday Snack.
And it involves bacon. So it’s a win-win.
This is a quick trick to add some sweetness to your breakfast bacon. Maple and bacon have long been partners in breakfast crime - so we’re not quite reinventing the wheel, just putting a twist on a classic. The sweet, thick flavor of our aged Vermont Maple Balsamic Vinegar gives the bacon some extra pizzazz.
Simply brush each strip of bacon with Vermont Maple Balsamic Vinegar and cook as you normally would. In this recipe the bacon strips were pan fried, but this could also be done by baking them. Also consider using this same trick on other breakfast meats, like sausage or ham.
Vermont Maple Balsamic Glazed Bacon
Saratoga Olive Oil Co. Vermont Maple Balsamic Vinegar
your favorite bacon
1. Brush each strip of bacon with Vermont Maple Balsamic Vinegar
2. Pan fry bacon strips until preferred level of crispiness.
3. Finish with a drizzle of Vermont Maple Balsamic.