serves twelve
12 slices of thick-sliced apple or hickory wood smoked bacon, skewered lengthwise
2 cups high quality semi sweet chocolate chips
6 tablespoons
butter
1/8 teaspoon
sea salt
1/2 cup
finely chopped marcona almonds
1/2 cup
finely chopped dried cherries
demerara or turbinado sugar for sprinkling
Cook bacon:
Preheat the oven to 400. Place skewered bacon on a broiling pan. When
oven is ready, bake the bacon until crisp, about 20 - 25 minutes in the
top third of your oven. When done, set the pan aside and let the bacon
cool. Meanwhile, line a baking sheet with wax paper and set aside.
Prep assembly line: Place bowl of finely chopped almonds and bowl of finely
chopped cherries next to the bacon. Place Demerara sugar next to that.
When your chocolate is done, you will have an assembly line of bacon,
melted chocolate, cherries, almonds, and Demerara sugar.
Prep chocolate:
Place semi sweet chocolate and butter in a shallow microwaveable bowl
and microwave for 1 minute. Stir. Continue to microwave in 15 second
increments, stirring after each one, until the chocolate and butter have
melted. When melted, add a the sea salt and stir to combine.
Cover bacon in chocolate: Using a pastry brush, coat both sides of each piece of bacon
with melted chocolate and place on baking sheet. If your bowl of
chocolate sauce cools and hardens before you are finished brushing it
onto the bacon, just stick it back into the microwave for 20 seconds or
so.
Sprinkle with almonds, cherries, and sugar: When all of the bacon is covered in
chocolate, work with one piece at a time and cover with toppings. While
the chocolate is still warm, place some of the chopped cherries over the
chocolate on one side of a piece of bacon. The cherries are sticky so
it is a bit of work. Sprinkle that side with the almonds and a pinch of
Demerara sugar. Flip that piece over and do it again so that both sides
are sprinkled with cherries, almonds, and Demerara. Do this for each
piece of chocolate covered bacon. Refrigerate until hardened. Serve.
bacon recipe courtesy of: Waverly (member), Food52, New York City
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