Wicked Goat Syrup
Sweet and spicy is our favorite combo! We sourced locally farmed ripe Jalapeños and ground cayenne to give this a more fruit forward pepper with heat at the end.
3.4oz glass bottles
Whey Syrup???
Yes whey!
During the production of cheese, milk is separated into curds and whey. Whey contains water, protein, lactose, minerals, and a small amount of protein and fat. Whey and is largely discarded by the dairy industry.
Luckily, Portland Creamery discovered that this complex mixture of salts, lactic acid sugars, protein, and minerals is the perfect base for a syrup. When cooked with cane sugar, the proteins in the whey undergo the Maillard reaction, releasing complex flavors and aromas and browning in color. Meanwhile, the sugar is caramelizing. A couple of natural flavor ingredients are added in the kettle.
Portland Creamery Syrup is complex and can be paired with many cheeses and beverages, not to mention combined as an ingredient.
Wicked Candied Bacon
1 lb. thick cut bacon, sliced
3.4oz bottle of . Wicked Goat Syrup
2 tsp. Dijon mustard
1/2 tsp. Kosher salt
1 T brown sugar
Preheat your oven to 350 F.
Wrap a rimmed baking sheet with aluminum foil (for drippings) and top with a wire rack.
In a large bowl, add the Wicked syrup, brown sugar, Dijon mustard, and salt. Mix well.
Add the bacon to the bowl and toss gently with your hands. Make sure that all of the slices are evenly coated.
Place the bacon in a single layer onto the wire rack.
On the center rack, bake in the oven for about 40 minutes, or until the bacon is browned and crisp on the ediges. It should look slightly dark and crispy, but not burnt. (Don´t burn your bacon!) Texture should have a nice crisp, not chewy.
Remove from the oven and cool on the rack or about 5 minutes. Flip them over so they don´t stick to the rack.
Serve at room temperature.