Ingredients:
1 cup Caramel Sauce
1 tbsp Cayenne Pepper
Bacon
Directions:
line a cookie sheet with foil or parchment paper. preheat oven to 350 degrees. Cut bacon into pieces, or halves, or just leave whole. place on pan. mix caramel sauce and cayenne. (of course you may reduce the cayenne a bit, maybe 2 tsp instead of 1 tbsp so it's not so spicy) brush the caramel sauce on the bacon. bake for 20-25 minutes. 20 minutes for chewy bacon, 25 for crispy bacon.
devour.
Thursday, February 11, 2010
Caramel Sauce
Ingredients:
1/3 cup water
1 cup sugar
2/3 cup heavy cream (40%)
Directions:
in small saucepan, the heavier the better, combine water and sugar over medium heat. stir to combine with wooden spoon. once all the sugar is dissolved, put heat on high for about 5 minutes, or until a light-brown/amber color starts to appear. do not stir during the 5 minutes, and be careful not to let the amber get too dark. then reduce to low heat and add a few spoonfuls of the heavy cream, a spoon at a time, while stirring. be very careful, as initially the mixture will bubble and foam up. once you've added a couple of spoonfuls, you may pour in the rest of the cream. continue to combine, then remove from heat and let cool.
once cooled, pour on your favorite ice cream, meat or just go at it with a spoon.
1/3 cup water
1 cup sugar
2/3 cup heavy cream (40%)
Directions:
in small saucepan, the heavier the better, combine water and sugar over medium heat. stir to combine with wooden spoon. once all the sugar is dissolved, put heat on high for about 5 minutes, or until a light-brown/amber color starts to appear. do not stir during the 5 minutes, and be careful not to let the amber get too dark. then reduce to low heat and add a few spoonfuls of the heavy cream, a spoon at a time, while stirring. be very careful, as initially the mixture will bubble and foam up. once you've added a couple of spoonfuls, you may pour in the rest of the cream. continue to combine, then remove from heat and let cool.
once cooled, pour on your favorite ice cream, meat or just go at it with a spoon.
Monday, February 1, 2010
Strawberry Mascarpone Toast
Ingredients:
fresh strawberries, sliced
mascarpone cheese
bread
Directions:
toast bread. spread mascarpone on toasted bread. top with sliced strawberries.
* Inspired from a dish i saw in a movie, this recipe sounds simple, but I'm working out some of the details to make the flavors mesh well. A few things... mascarpone is a cheese, but is often used in place of butter. It has a mild flavor and can be flavored easily. Very spreadable, like a soft cream cheese, just not as strong of a flavor. Honey makes a good flavoring. With that in mind, initially i chose to use a "sweet honey wheat" bread. I used a "fancier" bread, not the cheap $1 loaves. This kind of bread is a little denser, but I found that while I was looking for a honey note in the bread, the dark wheat-ness flavor took over. So, next time I might try a honey-white, or a lighter grain bread. An oat-berry bread might go well also. But overall, I recommend a lighter-flavored bread. And as far as the strawberries go, I currently got mine out of season, so they weren't as ripe, and were a little tart, which I actually liked. But I could imagine some really fresh and ripe strawberries being very flavorful. And a final note about the toasting of the bread: i'd recommend letting the toast cool a bit so that you can get a better layer of mascarpone without it melting on still-hot toast.
Goes great for breakfast or a snack! Either way, delicious!
UPDATE: so yes, i bought and tried a honey wheat berry bread. much lighter in color and flavor, so it doesn't overtake the other flavors. and i did aim for something with honey to give the dish a little extra touch of sweetness.
fresh strawberries, sliced
mascarpone cheese
bread
Directions:
toast bread. spread mascarpone on toasted bread. top with sliced strawberries.
* Inspired from a dish i saw in a movie, this recipe sounds simple, but I'm working out some of the details to make the flavors mesh well. A few things... mascarpone is a cheese, but is often used in place of butter. It has a mild flavor and can be flavored easily. Very spreadable, like a soft cream cheese, just not as strong of a flavor. Honey makes a good flavoring. With that in mind, initially i chose to use a "sweet honey wheat" bread. I used a "fancier" bread, not the cheap $1 loaves. This kind of bread is a little denser, but I found that while I was looking for a honey note in the bread, the dark wheat-ness flavor took over. So, next time I might try a honey-white, or a lighter grain bread. An oat-berry bread might go well also. But overall, I recommend a lighter-flavored bread. And as far as the strawberries go, I currently got mine out of season, so they weren't as ripe, and were a little tart, which I actually liked. But I could imagine some really fresh and ripe strawberries being very flavorful. And a final note about the toasting of the bread: i'd recommend letting the toast cool a bit so that you can get a better layer of mascarpone without it melting on still-hot toast.
Goes great for breakfast or a snack! Either way, delicious!
UPDATE: so yes, i bought and tried a honey wheat berry bread. much lighter in color and flavor, so it doesn't overtake the other flavors. and i did aim for something with honey to give the dish a little extra touch of sweetness.
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