Ingredients
Maple Bourbon Butter
8 tbsp Unsalted Butter
1 1/2 tbsp Bourbon
1 tbsp Maple Syrup
1 tbsp Dark Brown Sugar
1 tsp Salt
Candied Bacon
6-8 Strips of Bacon
1 tbsp Brown Sugar
Cayenne Pepper
Chopped Black Walnuts
Tabasco honey
1 cup(s) Honey
1-2 tbsp Tabasco or other hot sauce
Fried Quail Legs
8-12 Quail Legs
1/4 cup(s) All Purpose flour, for dredging
1/4 tbsp Corn Starch
Buttermilk, for brine
1 tbsp Salt
1 tbsp Freshly ground black pepper
Tabasco or other hot sauce
Cooking Oil
Pumpkin Pancakes
1 3/4 cup(s) All Purpose flour
1/2 cup(s) Corn Meal
15 oz Can of Pumpkin Puree
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 Egg
2 tbsp Butter, or vegetable oil
1 tbsp Sugar
1 tbsp Ground Cinnamon Sugar
2 cup(s) Buttermilk
Vanilla Extract, a dash
Maple Syrup
Powdered Sugar
Berries of your choice
Chopped Walnuts
Instructions
Maple Bourbon Butter
Step #2 - Leave butter out and allow to reach room temperature. Add soft butter to small mixing bowl. Add in bourbon, maple syrup, brown sugar and salt. Using a fork mash and combine ingredients
Pour out onto wax paper. Form into a log shape, roll up and put in freezer for an hour to firm up.
Tabasco honey
Step #4 - Combine honey and Tabasco sauce in small dish. Briefly heat in the microwave for 30 seconds.
Fried quail legs
Step #6 - Brine the quail legs in butter milk by adding legs to zip lock bag and filling with buttermilk, add a few dashes of Tabasco hot sauce. Place in the refrigerator for a couple of hours.
Step #7 - Place skillet on burner and set to medium high heat. Add enough oil, about 1/4 to 1/2 inch, to fry legs and allow the oil to reach 350 degrees. Prepare dredge by mixing All purpose flour, corn starch, salt and pepper together in a shallow bowl.
Step #8 - Remove leg from buttermilk brine and dredge in flour mixture.
Step #9 - Drop legs in frying oil. Allow to cook a few minutes, then flip over and cook for a few more minutes
Step #10 - Remove to plate lined with paper towels.
Candied Bacon
Step #12 - Preheat oven to 400 degrees. Line baking sheet with parchment paper.
Step #13 - A trick to get the parchment paper to lay flat, sprinkle the baking sheet with water first.
Step #14 - Lay paper so that the natural curve of the paper, from being rolled up, is upside down. Trim off any excess paper. Another tip to get your bacon not to curl while cooking is to place another sheet of parchment paper on top of the bacon then place another baking sheet on top to weigh it down.
Step #15 - Place bacon on baking sheet
Step #16 - Sprinkle with brown sugar and a little bit cayenne pepper
Step #17 - Bake for 20-25 minutes, flipping bacon after 10 minutes. Sprinkle other side of bacon with Brown Sugar and Cayenne Pepper and place back in oven.
Step #18 - Sprinkle with chopped black walnuts
Pumpkin Pancakes
Step #20 - Combine flour, corn meal, baking powder, baking soda, sugar, salt and cinnamon sugar in one bowl.
Step #21 - Combine Pumpkin puree, buttermilk, egg and a dash of vanilla extract in another bowl.
Step #22 - Combine wet and dry ingredients together.
Step #23 - Add oil or butter to skillet or griddle, then set heat to medium heat.
Step #24 - When skillet is hot, use a measuring cup to scoop out pancake mixture or pour directly onto hot skillet. I used a 1/3 cup scoop, using a measuring cup ensure a consist size.
Step #25 - Cook pancakes in batches, do not crowd the pan.
Step #26 - Flip pancakes to cook other side. Do not flip to early, you want the pancakes to be set. Use a thin spatula like a fish spatula to turn and test pancakes before flipping.
Step #27 - Garnish pancakes Maple Syrup, Maple Bourbon Butter, berries, nuts and powered sugar.
