This recipe’s from David Lebovitz, who trained with Lindsey Shere at Chez Panisse, the storied locavore/organic restaurant in San Francisco. I like the way this dude experimented with a bunch of different ways of doing the candied bacon to get it crispy. The texture’s going to be very important, since the last thing you want in a bacon dessert is to be chewing on some gristly piece of pig fat like a stick of Wrigley’s. Check out Lebovitz’s bacon ice cream recipe here: http://ow.ly/EdCh.
If you’re juxtaposing bacon with an ingredient that’s already sweet, you could take a shortcut and not bother candying the bacon. When Mr. X-sXe and I made chocolate-covered bacon and bacon Rice Krispy treats for the holidays last year, we stuck with precooked bacon, which has a super crispy texture without the chewy fatty bits. We microwaved the bacon a bit longer than the package directions recommended (but not to the point where it burned), then blotted off any excess fat before crumbling it into our concoctions. Recipe for chocolate-covered bacon here: http://bit.ly/4X9bWH
Serving bacon treats at the holiday family gathering went over pretty well–even if your friends and family are initially wigged out, they’ll come around to the idea once they taste how the salty, smoky bacon brings out the sweetness of the dessert. It was fun to add some unexpected desserts to the standard pie-and-cookie fare. For a while, we had people guessing at what the chocolate-covered bacon was. A lot of folks mistook it for toffee.
BTW, if you’re up in Rehoboth Beach anytime soon, check out the bacon ice cream at The Ice Cream Store to get an idea of how this recipe will taste.