Sunday, January 13, 2008

Serves 8 to 10

I have often said that caramel is the desert equivalent of bacon but I never thought you could put the two together. Apparently, this is a dish that can't be ruined. You got that right! From The New York Times magazine:

Caramelized Bacon
You can make this up to 3 days in advance. Keep in a tightly sealed container at room temperature. This is a dish that can’t be ruined. You can freeze the leftovers. But why are there leftovers?

1 pound bacon
1 1-pound box light brown sugar (about 2 ¼ cups).

1. Go to a butcher and spend as much money as you have on very good bacon. Cut it into medium-thick slices, say, 3\16 of an inch.
2. Preheat the oven to 400 degrees. Line a large, rimmed cookie sheet with parchment paper. Dump a box of brown sugar into a big bowl. Light brown sugar is best, but if you want to use dark brown, I won’t stop you. Add ¼ cup of water, so that the sugar becomes more than damp but less than soupy. Some bacon caramelizers add a dash of cayenne pepper, but I think this makes the dish too nutritious.
3. Dredge the bacon in the sugar, one slice at a time. If the sugar isn’t sticking to the bacon, add some more water a teaspoon at a time until it sticks. (By the way, you won’t use all of the sugar, but it’s good to have extra.) Place the bacon strips on the paper. I then smear some sugar on top of the bacon, on the theory that if a little sweet is good, more is better.
4. Place the bacon in the oven. It’s impossible for me to tell you how long to cook the bacon because it depends on whether you like it chewy or crispy. Some recipes tell you to keep it in the oven for 8 to 13 minutes per side, depending on the thickness of the bacon. I keep it in on the longer side. You should take yours out when it resembles the kind of bacon you would like to eat. Cut it into roughly 1 1/2-inch triangles. Serve at room temperature. Serves 8 to 10.

Of course, had I been more inspired I would have pictures; but it is just a matter of time.

1 comment:

Anonymous said...

mmmm....bacon... Have you tried the Vosage bar? Here's their description:

Breathe…engage your 5 senses, close your eyes and inhale deeply. Be in the present moment, notice the color of the chocolate, the glossy shine. Rub your thumb over the chocolate bar to release the aromas of smoked applewood bacon flirting with deep milk chocolate. Snap off just a tiny piece and place it in your mouth, let the lust of salt and sweet coat your tongue.

Mo's Bacon Bar 41% cacao: Applewood smoked bacon + Alder wood smoked salt + deep milk chocolate


"I began experimenting with bacon + chocolate at the tender age of 6, while eating chocolate chip pancakes drenched in Aunt Jemima® syrup, as children often do. Beside my chocolate-laden cakes laid 3 strips of sizzlin' bacon, just barely touching a sweet pool of maple syrup. And then, the magic—just a bite of the bacon was too salty and I yearned for the sweet kiss of chocolate and syrup, so I combined the two. In retrospect, perhaps this was a turning point; for on that plate something magical happened, the beginnings of a combination so ethereal and delicious that it would haunt my thoughts until I found the medium to express it—chocolate.

From there, it was just a matter of time…and what began as a love of salt and sweet quickly unraveled into an obsession. No sooner could I wait to unveil the royal coupling in solid bar form, a deep milk chocolate with bits and pieces of applewood smoked bacon and just a sprinkling of Alder salt. Really, what doesn't taste better with bacon?"
- Katrina

Where in NYC?

Vosges Haut-Chocolat Boutique 1100 Madison Avenue , New York, NY 10028, Phone: 212.717.2929

Vosges Haut-Chocolat Boutique 132 Spring Street , New York, NY 10012, Phone: 212.625.2929

Race ya!