Thursday, March 13, 2014


regular or thick-cut bacon, preferably meaty
dried apricots, preferably soft and fresh
hoisin sauce
Preheat oven to 400F. For easy cleanup and to save your pan (that’s the voice of experience talkin’), line a baking dish with foil or parchment; make sure it has sides so the bacon grease won’t run off.
With kitchen shears (much easier than a knife), cut bacon in thirds or fourths. Fold an apricot in half and roll bacon piece around it. Secure with a toothpick, inserting it where the bacon edges cross. (If making ahead, stop here and refrigerate for up to several hours.)

Arrange pieces in the baking dish, seam-side down. Brush the topsides with hoisin, about a half teaspoon per bacon bite.

Bake for 20 minutes for regular bacon or about 25 minutes for thick-cut bacon until the bacon is cooked through and the apricots are soft and creamy. If needed for appearance, brush lightly again with hoisin.

Arrange on a platter and let cool briefly to serve. Best warm or at room temperature but surprisingly good stone-cold and almost candy-like after time in the refrigerator.

bacon recipe courtesy of: Alanna Kellogg, Kitchen Parade, March 2013

No comments: