Book Review-Southern Living Bourbon & Bacon: The Ultimate Guide to the South’s Favorite Foods Groups By Morgan Murphy
Bacon and bourbon — what a winning combination!
Let’s be honest: who doesn’t love bacon? I was always taught to never trust anyone who doesn’t like bacon. Bacon and bourbon is virtually a match made in Southern heaven. “Bacon tastes better than skinny feels.” If that’s not the truth, I don’t know what is.
It’s no surprise that I was thrilled to start reading Morgan Murphy’s most recent book, Southern Living Bourbon & Bacon: The Ultimate Guide to the South’s Favorite Foods. This book has two parts: part one, bourbon; and, part two, bacon. This book has definitely increased my obsession with bacon and taught me a thing or two about bacon and bourbon. Morgan Murphy is best selling author and TV personality and has been featured on CNN, The Today Show, and The Travel Channel. Murphy matches his bourbon expertise in the second half of his book with a “Bacon Lover’s Guide”—The Ins and Outs and tasting notes for 14 of the country’s best purveyors of bacon.
This book is virtually the bacon and bourbon bible. With over 115 recipes, tasting notes for more than 75 spirits, and 14 bacon purveyors, as well as the history and lore behind these beloved ingredients, bacon and bourbon is the quintessential guide to the true tastes of the South, and it’s the perfect way to leap into fall. This book has amazing recipes, and I have found some scrumptious fall recipes just in time for this holiday season. My favorite recipes thus far has been hot cider nog and the Bourbon Pecan Pie.
I have provided a amazing hot cider recipe for you to try. Make sure to pick up this amazing book!
Hot Cider Nog
2 cups half-and-half
1 cup milk
1 cup apple cider
2 large eggs
1/2 cup sugar
1/4 tsp. ground cinnamon
1/8 tsp. table salt
1/8 tsp. ground nutmeg
1/2 cup (4 oz.) bourbon (optional)
Sweetened whipped cream, cinnamon sticks, apple slices, ground cinnamon — MAKES: 4 SERVINGS (5 1/2 CUPS)
Whisk together half-and-half, milk, apple cider, eggs, sugar, 1/4 tsp. ground cinnamon, salt, and nutmeg in a heavy saucepan. Cook over medium-low heat, whisking constantly, 15 to 20 minutes or until mixture thickens and coats a spoon. Remove from heat; stir in bourbon, if desired. Top each serving with sweetened whipped cream. Add a cinnamon stick, apple slices, and a sprinkle of ground cinnamon.