Happy Father’s Day to all the dads out there. This is your day to shine, so have fun and honor all those guys who do so much for us all!
A cookout seems to be the most traditional way to celebrate the day, so give these GHOSTWOOD recipes a try today, the Ghostwood Bacon Mac and Cheese & Black Pepper Biscuits with Ghostwood Molasses Butter .
GHOSTWOOD and BACON MAC AND CHEESE
- 10 slices bacon, chopped
- 1/3 medium yellow onion, chopped
- 2 tbsp all purpose flour
- 3 cups whole milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp cayenne pepper
- 1/4 tsp dried thyme
- 1/3 c GHOSTWOOD
- 2 cups shredded Gouda cheese
- 2 1/2 cups shredded cheddar cheese
- 12 ounces dry macaroni, cooked to package directions
Preheat oven to 350 degrees. Cook bacon in a 10 inch cast iron skillet until crisp. Remove it with a slotted spoon and set aside.
Drain off all but 2 tablespoons of bacon grease. Add onion to skillet and cook until soft, about 5 minutes.
Stir in flour and cook for 2 minutes. Gradually whisk in milk. Stir in salt, pepper, thyme, nutmeg, cayenne pepper and GHOSTWOOD.
Simmer for about 3 minutes, until slightly thickened. Reduce heat to low and gradually whisk in Gouda cheese and 2 cups cheddar cheese.
Stir in cooked macaroni and half of the bacon. Sprinkle the remaining bacon and cheddar cheese on top. Bake for 15 to 18 minutes.
BLACK PEPPER BISCUITS with GHOSTWOOD MOLASSES BUTTER
GHOSTWOOD Molasses Butter
- 4 tbsp molasses
- 1 tbsp GHOSTWOOD
- Pinch of cinnamon
- 1 1/2 sticks salted butter, room temperature
- 4 cups all purpose flour
- 1 tbsp plus 1 tsp baking powder
- 1 1/2 tsp coursely ground black pepper, plus more for topping
- 1 tsp baking soda
- 1 stick plus 6 tbsp salted butter, cubed and chilled
- 2 cups cold buttermilk, plus more for brushing tops
To make the butter, combine the molasses, GHOSTWOOD, and cinnamon in a small saucepan over low heat. Bring to a simmer, whisking, and cook for two minutes. Remove from the heat and let cool completely.
In a food processor, combine the cooled molasses with the softened butter and purée until smooth. Scrape the butter into a small bowl. Cover and refrigerate for one hour.
Make the biscuits. Preheat oven to 450 degrees. In a large bowl, whisk flour with the baking powder, salt, 1 1/2 teaspoons pepper and baking soda. Scatter the cubed butter over the dry ingredients and, using your fingers, pinch the butter into the flour to form small sheets of butter, with some of the butter the size of peas. Stir in 2 cups buttermilk just until dry, shaggy dough forms.
Turn the dough out onto a floured work surface and knead gently, folding the dough over itself 3 times to form a layered dough. Pat the dough out to a 1-inch thick rectangle. Using a sharp biscuit cutter, cut as many biscuits as you can. Gently press the scraps together and cut out the rest of the biscuits. I used 2 different size cutters for variety.
Arrange the biscuits on a baking sheet. Brush the tops with buttermilk and sprinkle with some cracked pepper. Bake for about 15 minutes, until golden brown. Serve warm with GHOSTWOOD molasses butter.