thirsty thursday cocktail nibbles: bacon crackers & dill horseradish dip

Whether for a quick bite to tide over the appetites of ravenous holiday dinner guests, or a satiating snack mid-game for those enraptured by late-day football, these simple, deliciously retro nibbles are sure to satisfy the most carniverous among the crowd.

It's really very simple.  The "more official" recipe can be found at Garden and Gun Magazine's website, and references the original Martha Foose, author of A Southerly Course. (Both capture the charm of the South and are worth a long look.)  This is how we tackled the little beauties:

Cut a pound or so of bacon (this is the 'party size' recipe.) into thirds crosswise. (Naturally, I made it more difficult by trimming each piece a bit thinner to wrap around little wheat thin-style crackers instead of the traditional club crackers most people use...)  

Wrap each slice around your choice of cracker, without overlapping. Lay each about 1/2" apart on a baking sheet in which you've placed a rack.  (a boiler pan would work just fine, if you don't have a handy rack)  Bake in 250 degree, preheated oven, for about an hour and a half, or until bacon begins to 'tug in' the sides of the cracker.  Cool on a rack.  Eat.  Lots of 'em.

Our friend Steve, who is now likely the world's greatest fan of Bacon Crackers, served his with a makeshift horseradish dip of  store-bought french onion dip, which is genius.  Like he is.  (Remember that bacon horseradish dip you used to buy in the dairy section?  That was my favorite.)  He inspired this dressed-up version that we dipped our crackers in with delight, and then licked the bowl clean of the little that was left.  

  

Dill Horseradish Dip

1 8 oz carton sour cream
1 T, or more, to taste, bottled grated horseradish
1/2 t each, or more, to taste, dill weed, onion salt, and powdered worcestershire  (the liquid will do fine, if that's what you have on hand)

Stir together, refrigerate for 30 minutes for flavors to meld.  Yeah. That's all.  It's easy.  Which is required for these days of feasting. Or football-cheering. Or napping. Whatever.

And should you be of a like mind, try a few of these bacon-friendly bites:

• red grape bacon kale salad with balsamic goat cheese vinaigrette
• swiss chard gratin with bacon & caramelized onion
• roasted hatch chile smoked cheddar blue corn grits with bacon
• tea sandwiches: pear and pepper-candied bacon with blue cheese-thyme spread
• citrus-roasted brussels sprouts with pancetta and cashews

This post is in honor of the pork-a-licious event, Wine and Swine, the most fabulous fete of Austin Food & Wine Alliance.  We volunteered, along with many of our buddies from the Austin Food Blogger Alliance, and a great time was had by all, as you can see by the glowing press they, deservedly, received.

photo courtesy of South Austin Foodie

The event took place at Jourdan-Bachman Pioneer Farms, a living history museum, which is worthy of a visit all on it's own, replete with period costumes and buildings, a general store, five themed historic areas to explore: a Tonkawa Indian Encampment, a German Emigrant Farm, a Texian Farm, a Cotton Planter's Farm and a rural village called Sprinkle Corner. In each area you can see real Texas history. Explore more than 90 beautiful, wooded acres, and discover exciting, memorable ways to experience Texas' past with your family. Don’t miss the Scaborough Barn where you can get up close with your favorite farm animal friends! (from PioneerFarms.org)

We will ink this event in on our calendar for next year, and, if you find yourself in Austin around that time, which is beautiful here and the perfect time for a visit, I might add, we recommend wholeheartedly that you meet us there!