Obsession breeds creativity, and as bacon-rich as those dishes may be, they're still fairly traditional. A true bacon fanatic pushes boundaries.
For that, there's candied bacon. Sprinkle some brown sugar over bacon slices, and bake until crisp and caramelized.
Serve the candied bacon on its own or as a cocktail garnish. Place some vodka and Applejack brandy in a shaker, with just a touch of amaretto and maple syrup. Shake with ice and pour into a chilled martini glass. Garnish with the candied bacon and a thin slice of apple. Voila. A candied bacon martini.
Serve it to friends to celebrate the New Year - they'll toast your genius. candied bacon martinis
(makes 8 servings)
4 slices smoked bacon
3 tablespoons light-brown sugar
12 ounces premium vodka
8 ounces Applejack brandy
4 ounces amaretto liqueur
4 ounces maple syrup, preferably grade B
8 thin slices tart apple, such as Granny Smith
Heat the oven to 400 degrees. Line a rimmed baking sheet with foil. Dredge the bacon in the sugar and arrange the slices so they do not touch on the sheet.
Bake until the bacon is caramelized, 15 to 25 minutes. Transfer the bacon to a cooling rack. Cool until hardened. Chill 8 martini glasses. In a cocktail shaker, combine vodka, brandy, amaretto and maple syrup with ice. Shake until combined. Strain into the glasses and garnish each with an apple slice and half a slice of candied bacon. Serve immediately.
Note:: The candied bacon recipe is adapted from The Gift of Southern Cooking: Recipes and Revelations From Two Great American Cooks, by Edna Lewis and Scott Peacock.
Per serving: : 284 calories, 1 gram protein, 21 grams carbohydrate, 0 grams fiber, 1 gram fat, 0 grams saturated fat, 3 milligrams cholesterol, 78 milligrams sodium
Analysis provided by the Los Angeles Times.
