I know, I know: it’s a little lame for my last “recipe day” of Bacon Week to be full of recipes that aren’t mine, but hey – if you knew the physical (though delicious) toll a week of non-stop bacon-eating takes on a human body you might understand. Besides, some of my friends have made some great recipes this year, and it would be a shame if I didn’t feature them and their lovely pictures before the week ends.
Thanks to these ladies for participating and prolonging the Bacon Week tradition! Make sure you check out their posts – they’re pretty fun.
Bacon Week will end with my final post tomorrow, all about BaconFest! It’ll be raining, so here’s to hoping I can get in a few great pictures!
This was one of the more fun experiments I tried this week. I’ve never made candy before, and this one sounded so good, I figured the simple addition of bacon bits certainly couldn’t hurt. Thus came, maple bacon honeycomb candy!
This candy is light and fluffy, and actually pretty easy to execute. As with any recipe requiring boiling sugar, though, it does take patience and time; walking (or even turning!) away at the wrong time means your candy can go from light brown to a black nightmare. Take it from me!
The honeycomb candy only takes a few ingredients (seen above!).
After cooking up your bacon to a nice, crisp texture, you heat together the sugar, maple sugar, and a dash of water and wait for it to get up to 300 degrees. Once there, you toss in a tablespoon of baking soda, which turns your cup of boiling sugar water into this bubbling mess:
The mixture goes wild and expands while you whisk like crazy to get the soda mixed thoroughly.
Once it’s expanded, you pour it out onto a covered surface. It’s supposed to pour smoothly….though because mine was – alas – a bit over-cooked, it wouldn’t pour and had to be coaxed by my room mate with the spoon. It turned out a little…chunky.
Once spread, I took my previously chopped-up bacon and sprinkled them on top. Word of warning: make sure you do this immediately, as the candy hardens super-fast. Mine didn’t stick very well…next time I’ll have to move faster.
The original recipe calls simply for flaky salt, and I was correct in assuming that replacing that salt with bacon was quite good! The dark, caramely flavor of the candy blends well with little flecks of salty bacon. My candy ended up being a little too over-done, but it was still pretty good!
Wondering why this is called “honeycomb” candy, despite having not honey in it? Now you know!
The candy reminds me a lot of pumice in terms of its weight (not taste); it’s so light and airy, it’s
This candy is yet another testament to the fact that anything with little bacon on it is even better!
Bacon Week’s almost over – have you done any bacon-ing?
Recipe from Food52 – plus crispy bacon sprinkled on top!
And we’re back with day 3 of Bacon Week, with yet another healthy (in relative terms) recipe! After making this recipe once, I’ve actually made it almost every day since then…it’s a fabulous breakfast, lunch, or dinner and satisfies my savory and healthy cravings! Highly recommended: kale & bacon hash!
I get regular emails from Nerd Fitness, a kind of guide to general health and weight loss for nerds who find themselves frequently on couches and computer chairs. A lot of it I find to be pretty basic advice, but a few weeks ago he dropped a recipe for kale, bacon and tomatoes. Since I love all of those things, I followed through and added a bit of my own favorite flavors.
Here I have the basic ingredients – kale, tomatoes and an egg (here the bacon was already frying up in a pan). In the weeks following this first try I started including onions, peppers, and olives as well. I highly recommend throwing in your favorite vegetables; it’ll only make this hash heartier!
Once the bacon’s fried up, you naturally use it cook the vegetables. Typically I’d put in the onions and garlic first, then add the pepper, tomatoes, and other more “delicate” ingredients. And since you’re cooking everything in bacon grease, you hardly need to add any salt.
After adding the bacon back in to re-warm, the kale goes in last with any reserved grease; it then gets cooked down to your preferred texture. After that you crack in an egg and cook it your favorite way – I started with sunny-side up, but in the end a quick scramble is always easier.
And there you are! I typically add in red pepper and some sort of paprika to add a little additional flavor, but that’s all up to you (as it is with most of this recipe). I love this recipe because it’s easy, delicious, and doesn’t even require you to cook up bacon every time – I use about a tablespoon of saved bacon grease to sauté all the ingredients together, making this recipe a great filling lunch.
Don’t forget – bacon week continues on! Snag a badge and have some pig!
This recipe includes my personal favorite ingredients…use your own favorites if you like!