Mad Men’s Christina Hendricks is mad for bacon—chocolate covered bacon to be exact—according to Esquire. A woman after my own heart, she orders a soup with both pancetta and guanciale and exclaims “I know my pork!” She goes on to extol the wonderful uses of having a deep fryer. Is there anything sexier than a hot woman who just loves to eat?
Next month, I will be going a Mad Men-era cocktail party filled with hot women who love to eat. So what do I bring for these drunk, hungry bitches? When I think of 1960s entertaining, I think: canapes! And wouldn’t baconmarmalade be a beautiful (and yummy) topping for a canape?! But... I’m not exactly prepared to share that much of my stash. Instead, I whipped out my trusty Bacon Cookbook and found a french cheese & bacon puff recipe that looks amazing. I then googled 1960s canapes and found a recipe for “baconettes” which sounds more theme appropriate. Which would you rather enjoy while knocking back a gimlet or two?
French Cheese & Bacon Puffs
1 cup water
1 stick butter, cut into pieces
1/4 tsp. salt
1 cup flour
4 large eggs
1/2 lb slab bacon, diced
1 cup shredded Gruyére
Combine water, butter & salt in a heavy saucepan & bring to a boil. Reduce heat, add flour & beat w/ a wooden spoon until a ball of dough forms. Transfer to a mixing bowl & add eggs one at a time, beating with an electric mixer on high until the batter holds soft peaks. Cover with plastic wrap & chill briefly.
Fry bacon until crisp & drain. Preheat oven to 375° & Butter a large baking sheet. Fold the cheese & bacon into batter & drop by tablespoon onto the baking sheet. Bake for 30 minutes, turn heat off & let stand until golden & crisp, about 10 minutes.
large apple & toothpicks
Spread slices of bacon with peanut butter. Roll tight & fasten with toothpicks (soaked in water). Toast under broiler until bacon is done. Serve by sticking the toothpicks into a large apple.
A recipe sent in by our West Coast correspondent, Kajsa:
You've had Angels On Horseback, (oysters wrapped in bacon), and Devils On Horseback, (dates wrapped in bacon - the ones at Magnolia are fantastic), I now give you Hipsters On Horseback! Yes, there may have been drinking involved in the naming of this creation. These are super simple and quick to make and the brininess of the hearts goes well with the salty fattiness of the bacon. I prefer to use thick cut peppered bacon from a butcher—it cooks more evenly and is easier to wrap.
1lb bacon 1 large jar of marinated artichoke hearts
Preheat broiler to 400º and move the rack to the top position. Line a shallow baking pan with aluminum foil. Drain the artichoke hearts and cut the bacon in half, wrap each heart and secure with a toothpick. Broil for 5 minutes, turn them over and broil for another 5 - 9 minutes, until bacon is crispy. Makes about 24
At the Brooklyn Lyceum this weekend, I was on a mission to pick up some spicy BaconMarmalade, taste some MilkMade ice cream and see what other goodies I could find. Unfortunately, it was disgustingly hot and muggy up there preventing me from perusing all the tables very thoroughly. But on my quick loop around I spotted a sign through the crowd with the enticing words: Candied Bacon with Maple Cream Cheese Frosting. As I drew closer, I still had no idea what this candied bacon thing was... until I saw the pretty little display of macarons off to the side. I LOVE macarons! And now someone has put two of my great loves together? Yes, I know I have many greatloves—but this is one I hadn’t even thought of. Macaron Parlour has a very unique take on the traditional macaron. Upon first bite, it is rather odd to find an actual piece of bacon sandwiched inside your delicate macaron. But the flavors are rather intriguing and work together quite well. Thanks to Simon for offering me a paper towel to mop myself up so that I may enjoy your macaron even more! Other interesting flavors I have yet to try:
Black Sesame with Cookies & Cream Ice Cream
Might I suggest a new flavor collaboration? How about BaconMarmalade and chocolate... ooo.