Bacon Pops: a genius idea. I found these creations on Bacon Culture. All they do is take some goat's cheese, form it into a ball around a lolly pop stick, then roll it in bacon crumbs and seasoning. Okay so instead of making them into pops, I could see doing small individual balls and set it out as a cheese plate on Bacon Day. I think this might be my new favorite Bacon Day recipe.
Enjoy,
Alexa and the Bacon Boys
Alltop...
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Just found this blog via BaconJew; thought I'd share a few links, & ask a question or two.
I'm assuming you've heard of Bacon Jam? I've been hunting for a recipe, and found this one, but I'm not 100% thrilled with how it turned out. Any better recipes you folks know of?
2.) Shameless blogwhoring. I could write up a recipe for bacon cinnamon rolls, but it's pretty simple. I've made it a few times since then, and improved on it somewhat, but it's one of those "what you see is what you get" recipes. I will say that bacon fat mixed with icing is pure sinful evil.
OMG we ARE making these for Bacon Day! It's the recipe I'm most excited about. I just hope they don't melt before they get eaten...Can you imagine 100 melted balls of goat cheese, sticks lying akimbo all over the plate?
Chris - I thought I had a recipe, but I haven't found it yet. I'll get back to you when I do. Those cinnimon rolls look great, and if you write up a recipe for those, or the icing, I'd love to share it. There is something about trying to make a desert using bacon that I find so exciting.
Marianne - I can only imagine what melted goats cheese would smell like, but I'm more afraid that I would eat them all before they had a chance to melt... Oh well what else is Bacon Day for.
The cinnamon rolls are embarrassingly easy to make. And by 'embarrassing', I mean, I'd be embarrassed to write anything more detailed than this:
1.) Buy a tube of cinnamon roll dough at the store. The "jumbo" size work best (five to a package, I believe) as the rolls are big enough to really surround the bacon.
2.) Take 1 strip of bacon per cinnamon roll, and warm for about 5 minutes; the goal is to soften the bacon, not crisp it at all.
3.) Reserve the bacon, and throw in one or two new strips to cook fully. Once they're nice & crisp, reserve them, blot with a paper towel, & crumble.
4.) Take the pre-made dough & unroll it completely. Place the lightly-cooked bacon on the roll, and re-roll the dough. The top of the bacon will stick out over the dough, and you'll lose some cinnamon. Not an issue, really.
5.) Bake the cinnamon rolls according to the instructions, favoring the slightly longer baking time.
6.) Remove the rolls from the oven, add icing, and top with the crubmled bacon from step #3. The rolls may be served whole, or in halves; if cutting, use a sharp knife, as the bacon inside the rolls will still be soft.
Areas for improvement:
*Obviously, mixing in homemade dough would improve the end product
*Using cream-cheese frosting (ala Cinnabon) works well, but doesn't mix with the bacon grease as effectively as the cheaper shortening-based icing.
*Thick-cut bacon is actually less desirable than thin-cut; thick bacon remains 'chewy', even when the rolls are cooked to near-burnt.
*Peppered Bacon is a no-no. If you must use a flavored bacon, Maple bacon works quite well.
The end product is fattening as all hell. The bacon grease gets absorbed into the baking roll, and while some drips to the bottom of the pan, most of it gets absorbed. It's also very filling as a result. Roll + cup of coffee = full diner.
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