Dessert time at Citronelle

We celebrated a special occasion by going to the massively overhyped, overpriced Citronelle. Here are our desserts: some amuse-bouche type mini desserts, passionfruit souffle and creme brulee.Though they wowed us visually, these were not as exciting to eat as they were to behold. We were expecting more from famed chef Michel Richard, the guy known for doing innovative desserts that look like an egg breakfast (no longer on the menu, alas).

PS: Excuse the blown-out photos. I have a mental block against reading the camera manual. Woe is the blog left to the mercy of my (lack of) photography skills.

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Mmm, bacon-y. Mmm, chocolate-y.

When served side-by-side, people prefer chocolate-covered bacon over bacon Rice Krispy Treats 3:1. Especially if you’re Mr. X-sXe’s grandma!

To make: melt a bag of semi-sweet chocolate chips in the microwave, stirring every 15-30 seconds or so. Do not overmelt or the chocolate will separate.

Crisp your precooked bacon in the microwave, then blot off excess fat with paper towels. Dip each slice of bacon into the chocolate, then place on baking sheet covered in wax paper. Refrigerate until chocolate hardens. We actually snapped each slice in half before dipping to make the servings more finger-foody.

Bacon Rice Krispy Treats

Mr. X-sXe and I delighted/horrified (depending who you ask) his relatives over the holidays by serving these. We originally made them a year ago for a New Year’s party, where no one could quite put their finger on that smoky kick in the Krispy Treats.

These are ridiculously easy to make. Just get some precooked bacon (we used about 10 strips), crisp it up in the microwave, blot the excess fat off and crumble into the Krispy Treats batter before you plop in into the baking pan to form it into squares. Do not try to mix the batter with your hands, as Mr. X-sXe did before I came to the rescue with a greased spatula.