makes ½ pound of bacon and 1 cup of espresso-maple syrup
½ pound thick-cut, nitrate-free smoked bacon (about 6–8 slices)
3 shots espresso
½ cup pure maple syrup
6 whole cardamom pods
Stir together the espresso and the syrup. Add the cardamom pods and let
steep together in the fridge overnight. Remove the cardamom pods.
Preheat oven to 350°. Lay the bacon out on a sheet pan. Bake, turning
once until the bacon is mostly crisp but not too dry. Remove from the
pan. Brush ½ teaspoon of the espresso-maple syrup on each slice of bacon
and let cool a bit before devouring.
bacon recipe courtesy of: Toby’s Estate Coffee, 125 N. Sixth Street, Brooklyn, NY 11249 | Edible Brooklyn: The Edible Blog, October 18, 2012
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