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The Four Graces

Food & Wine Paring


Sage and Apple Wood Bacon Mac

Recipe Date:
June 1, 2015
Cook Time:
Imperial (US)
  • 4 1/2 tbsps shallots (minced)
  • 1/4 cup sherry wine
  • 1/4 cup spiced rum
  • 1/4 cup fresh sage (stems removed)
  • 2 tbsps roasted garlic
  • 32 oz (one quart) of heavy cream
  • 10 ozs apple wood bacon (cooked but not burned and cut into small pieces)
  • Pinch black pepper
  • 7 ozs sharp white cheddar, grated
  • 1 cup Gruyere cheese, grated
  • 1 cup Romano cheese, grated-powder
  • 1/4 tsp nutmeg
  • 1/2 tsp Tabasco
  • 1 egg - Add slowly as a liaison to some of the hot liquid in a separate container and then add back to the hot mixture so we do not scramble it
  • Cook off 1/2 - 1 lb. of Gemelli noodles in salted water (or other fun shape that will hold the sauce)
  • Seasoned bread crumbs
  • Parmesan cheese, grated

This recipe comes to you courtesy of Chef Dave Martin and his book "Flavor Quest" Volume 1

Add a splash of extra virgin olive oil to hot pan. Caramelize the shallots and sage, then deglaze with sherry & rum. Once alcohol is reduced/cooked off, add the garlic, cream and bacon. Cook off any leftover bacon fat at this stage. Reduce for 30-45 minutes or until the mixture heavily coats the back of a spoon. Then add cooked noodles to the sauce and load into individual ramekins or a large baking dish. Top with seasoned bread crumbs and grated parmesan cheese and bake at 350 degrees for about 20-30 minutes, until browned and bubbly. Let cool and serve.