Wednesday, January 14, 2009

Bacon in desserts

As one French chef told me at Le Cordon Bleu, "Pork makes everything taste wonderful." But I'm not sure what he would think about this new trend: Bacon in dessert.

It's a real trend, too. One of the finalists on last season's Top Chef offered up bacon ice cream. As I sweated away on a treadmill this morning, trying to rid my body of pork- and butter-derived fat from my thighs, a hot young tatooed chef in Tampa offered up a bacon-inclusive version of bananas foster. And then, someone sent me a link to this story in Time magazine about bacon and desserts.

I'm not knocking it. In fact, I get the whole salty+sweet thing. I just thought you should know...
Recipe from the Fly Bar & Restaurant in Tampa:

Bacon & Bacons Foster-ish
2 Bananas, sliced in half lengthwise
8 strips thick cut bacon
½ tablespoon ground cinnamon
1 tablespoon granulated sugar
1 cup dark rum
1 cup dark brown sugar
4 scoops vanilla ice cream

Saute the bacon in a skillet over medium heat until crispy, about 10 minutes. Remove to a plate covered with a paper towel and dust with the cinnamon and sugar immediately. Reserve the bacon fat.

In another large skillet, add the syrup and rum over medium-high heat and reduce to about 1/3 of a cup, about 10 minutes or until it gets thick like maple syrup.

In the bacon pan using the reserved bacon fat, add the bananas and cook over medium-high heat until golden brown on one side, then flip. The banana will soften, so be gentle. As soon as the bananas are golden on both sides, place 2 pieces of the sweetened bacon on the plate to form an "X" and place the banana over the top.

Add a scoop of vanilla ice cream and drizzle the rum sauce over the top of everything and serve.

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Anonymous Lisa said...

Years ago I bought a cookbook by Portland author Sara Perry, "Everything Tastes Better With Bacon". Aside from the salads and sandwiches and entrees, there is a dessert section with recipes for Bacon Brittle, Peanut Butter & Bacon cookies,and Bacon & Apple Pie, among others. I've never tried them, (mainly because I'd forgotten about the book until just now), but I will say that I recently had orange and cornmeal waffles with pork belly & maple syrup from Skillet, and it's got all the elements of dessert, plus bacon- pretty effing good, too. Now that I'm looking at this book again, I'm totally going to make the Dried Fruit and Bacon Tart with Mulled Wine Sorbet. She directs lard for the crust. That's like a Doublemint commercial, only for pork. Pork Squared.
And 'diet' wasn't a New Year's Resolution so much as a New Year's Guideline.

January 14, 2009 at 9:31 PM  
Anonymous Dana McCauley said...

Kat, I saw an apple pie topped with a crisp bacon lattice the other day, too.

January 15, 2009 at 5:08 PM  
Anonymous Jeff Deasy said...

Bacon in moderation..I love it but it's just not the healthiest choice for enhancing flavor. Recipes for preparing fresh vegetables with bacon abound these days. I really enjoyed one for Brussel sprouts with bacon. Each to their own, but I'm not sure we want to have it in our desserts too.

January 16, 2009 at 4:09 AM  
Blogger Larry said...

For the real bacon aficionados out there in Kat's Blog Land, check out Benton's Hams out of Tennessee ( Absolutely incredible naturally smoked bacon, whole and sliced ham, and amazing procuitto. They were written up in Saveur or Fine Cooking a couple years ago, and their small family farm has really taken off. Reasonably priced, quick delivery, and the products are vac sealed so they last quite awhile (and freeze easily). Worth a try. I always try to keep a couple pounds of it in my freezer.

January 16, 2009 at 9:51 AM  
Anonymous Joanne said...

Kathleen - just finished your book and loved it. When is #2 coming out? I think this is SUCH a find locating your blog. I'll be sure to tune in frequently. As for the bacon thing....that's a tough one to imagine.

January 17, 2009 at 12:46 PM  
Blogger pve design said...

yes to bacon.

January 23, 2009 at 5:58 AM  

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