Like a traditional white wedding dress, adding maple to bacon is not culinary genius, but it works. It always works. Here, we go a step further finishing the smoky-sweet-nutty treat with a splash of Vermont Maple Balsamic.
Maple balsamic, you say?
Think of it as the hand-stitched beaded trim, sweet and elegant. Not some artificial maple wanna be, it tastes exactly like you'd imagine if you mixed maple syrup and aged balsamic. Its tangy, sweet, maple-y richness rocks everything we've tried it on, especially breakfast sausage and bacon.
~ Click on the photo caption or the underlined recipe title for the complete recipe.