Salad with plumb dressing

Making:

Chicken salad with Plum dressing

1 serving prepared

Here's what I have:

0.3 oz Plumb syrup

0.5 oz White wine vinegar

0.3 oz Sharp cheddar cheese

Salt/Pepper

0.2 oz Bacon butter

5 oz Persian cucumber

2 oz Tomato

7.7 oz Chicken breast

Preparation:

A large chicken breast was cut in half and seasoned with salt and pepper.

In a cast iron skillet the bacon butter was heated until melted and the chicken placed in the pan. This was allowed to cook for five minutes per side. The pan was then removed from the heat and with the lid on the chicken was allowed to sit for another 5 minutes.

To make the dressing the white wine vinegar and Plum syrup or combined.

In a separate Bowl the cheese tomatoes and cucumbers were arranged and the chicken placed in the bowl. The dressing was then drizzled over top of the vegetables and cheese.

The plate!

Here is the syrup that was used to make the dressing. The normal serving size is two tablespoons.

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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