Our warmest New Year’s wishes from the entire team here at The Fireplace & Grill Center at West Sport. Calendar year 2021 and these ever-challenging global events placed heavy burdens upon us all. But in many ways, and supported by family, friends, and all of you, 2021 was a uniquely remarkable year, reminding us of hope, family, gatherings and more. This time of year reminds us to recognize the joy that each and every one of you has brought to our lives. We recognize that our business exists because of your friendship, fellowship, trust, and loyalty.

Our New Year’s resolution is to nurture our ever strengthening partnership with you and to deliver value to you, your business, and your family through the entirety of 2022.

Throughout this Holiday season may you be blessed with health and surrounded by friends and family. We hope that the new year brings all of you uninterrupted good health, happiness, and prosperity. Happy New Year from The Fireplace & Grill Center at West Sport. As Anne Frank said, “What a wonderful thought it is that some of the best days of our lives haven’t even happened yet.”

Bacon-Apple Crisp

INGREDIENTS

For the filling:

2 strips smoky bacon, cut crosswise into 1/4-inch slivers 3 pounds crisp sweet apples, such as Honey Crisps or Galas 1/3 cup brown sugar (or to taste—light or dark, it doesn’t matter) 2 tablespoons cornstarch or all-purpose white flour 1 teaspoon finely grated lemon zest 1 teaspoon cinnamon Pinch of salt 3 tablespoons rye whiskey

For the topping:

1/2 cup crushed ginger cookies or granola 1/2 cup all-purpose white flour 1/2 cup granulated sugar 1/2 cup brown sugar Pinch of salt 1 stick (8 tablespoons) unsalted butter, cut into 1/2-inch pieces (icy cold—almost frozen) Vanilla ice cream for serving

RECIPE STEPS

Step 1: Set up your grill for smoke-roasting/indirect grilling and preheat to 400 degrees.

Step 2: Make the filling: Fry the bacon in the skillet over medium heat until crisp and golden brown, 4 minutes, stirring with a slotted spoon. Transfer the bacon to a large mixing bowl. Pour the bacon fat into a jar and reserve for later use. Don’t wipe out or wash the skillet.

Step 3: Peel and core the apples and cut into 1-inch pieces. Place in the mixing bowl with the bacon. Stir in the sugar, cornstarch, lemon zest, cinnamon, and salt. Stir in the whiskey. Taste the mixture for sweetness, adding sugar as needed. Spoon the filling into the skillet.

Step 4: Make the topping: Place the crushed cookies, flour, white and brown sugar, salt, and butter in a food processor. Grind to a coarse powder, running the processor in short bursts. (The butter should remain in pea-size pieces.) Don’t over-process: the mixture should remain loose and crumbly. Sprinkle the mixture over the apples.

Step 5: Place the crisp in the grill or smoker away from direct heat. Toss soaked apple wood chips on the coals. Close the lid. Smoke-roast the crisp until the topping is browned and bubbling, the apples are soft (they should be easy to pierce with a skewer), and the filling is thick, 45 minutes to 1 hour.

Step 6: Serve the crisp warm directly from the skillet. Top with vanilla ice cream.

ENJOY!

Recipe & Image: barbecuebible.com