Bourbon Maple Bacon Compound Butter

1/2-3/4 cup of crumbled bacon (I used Hormel Real Bacon Crumbles)

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon bourbon (I used Buffalo Trace)

1 tablespoon pure maple syrup

1 teaspoon brown sugar

Pinch of Kosher salt (optional)

Vegan Version:

1/2-3/4 cup of Bacon Bits (I used Bac-O's)

1/2 cup (1 stick) unsalted margarine, room temperature (I used Earth Balance)

1 tablespoon bourbon (I used Buffalo Trace)

1 tablespoon pure maple syrup

1 teaspoon brown sugar

Pinch of Kosher salt (optional)

Place all the ingredients in a pie plate. Mash with a fork until well combined. Place the mixture on a piece of plastic wrap and roll into a cylinder, twisting the ends (OR plunk it in a seal-able container). Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months... if it lasts that long, you should examine your life choices.

Serve with warm bread, on a grilled portobello mushroom cap or on freshly-cooked steak.

*The idea for this recipe came from The Bon Appetit Test Kitchen, but they actually expected us to cook the bacon. In fact, half the recipe was how to cook bacon. And they only used one slice, which is unacceptable.