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Featured Cookbook
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Pecan Waffles with Caramel-Bacon Sauce
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Chinese Glazed Salmon
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Beef and Vegetable Pot Pies in Pepper-Bacon Crust
Book Description
Almost every dish can be made better with bacon. Not only does it flatter savories, it’s an admirable complement to sweets as well. Seduced by Bacon offers sensuous dishes for breakfast, lunch, dinner, dessert, and any time in between. Every cook and connoisseur—in fact, anyone who eats—will savor the delectable recipes, tantalizing photographs, and fascinating bits of “baconry” in this fresh and innovative cookbook.
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Seduced by Bacon: Recipes and Lore about America's Favorite Indulgence
Authors: Joanna Pruess
Date: October 2006
ISBN: 1592288510
Publisher: The Lyons Press
Hardcover
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Simply to die for! Yummy, crunchy waffles are topped with the most heavenly sauce imaginable: caramel with tiny cubes of crispy bacon stirred in. I like bacon coated with black pepper in this recipe. What a way to start—or end—the day. For a simpler indulgence, just stir cooked bacon into hot maple syrup or purchased caramel sauce to top waffles or pancakes.
SERVES 6
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FOR THE CARAMEL-BACON SAUCE:
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1 cup sugar
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1/4 cup water
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2 tablespoons light corn syrup
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1 cup heavy cream
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2 tablespoons unsalted butter
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1 teaspoon vanilla extract
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1 tablespoon dark rum or bourbon (optional)
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6 slices thick-sliced bacon, cooked until crisp, blotted on paper towels and finely crumbled
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FOR THE WAFFLES:
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2 cups sifted flour
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1 tablespoon baking powder
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1 tablespoon sugar
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1/2 teaspoon salt
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1/2 teaspoon cinnamon eggs, separated
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1 1/2 cups milk
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5 tablespoons melted unsalted butter or oil
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1 cup chopped pecans, lightly toasted Oil to brush on waffle iron
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MAKE THE CARAMEL-BACON SAUCE: Combine the sugar, water, and corn syrup in a medium-sized, heavy pan. Cook, stirring, over medium-high heat until the sugar is dissolved. Using a pastry brush dipped in cold water, brush down the sides of the pan. Bring the mixture to a boil and cook undisturbed until the sugar begins to turn golden, swirling the pan to color evenly; continue cooking until the sauce becomes a rich amber color.
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Immediately remove the pan from the heat and carefully stir in the cream; it will sputter and bubble up. Return to heat and bring the sauce back to a boil, then remove and stir with a wooden spoon until smooth. Stir in the butter, vanilla, and rum or bourbon, if using. Add the bacon and serve warm. The sauce will keep, refrigerated, for a couple of weeks. Reheat before serving. Makes about 1 1/4 cups sauce.
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MAKE THE WAFFLES: Heat a waffle iron according to the manufacturer’s directions.
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In a large bowl, sift together the flour, baking powder, sugar, salt, and cinnamon.
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In a separate howl, beat the egg yolks, milk, and butter or oil until smooth. Stir in the pecans.
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Beat the whites until stiff, then fold them into the batter until just blended.
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Brush the waffle iron with oil. Spoon the batter into each section and cook until the lid can be lifted without sticking and the waffles are crisp and brown.
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Remove, cut the waffles into quarters, and serve with a generous amount of the caramel-bacon sauce spooned on top.
NOTE:
Caramel is made from granulated sugar that is cooked until it melts and becomes a thick, clear liquid. It can vary from golden to deep brown in color. Butter and cream are added to make a sauce. Butterscotch is made with brown sugar and buffer. Both love bacon, though caramel works better in this recipe.
More From This Book:
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Pecan Waffles with Caramel-Bacon Sauce
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Chinese Glazed Salmon
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Beef and Vegetable Pot Pies in Pepper-Bacon Crust
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