Maple Bacon Cheese Cake. There, I said it! Now calm down!
I have been looking for a long time for an appropriate delivery method for my candied bacon recipe. I made maple bacon doughnuts and those of course were delightful, but they didn’t have the “shock and awe” factor I was hoping for. They certainly had “awe” don’t get me wrong, but say the word cheesecake around the ladies and prepare yourself for wide eyes, turned heads, and a few proposals. “BOOM, Cheesecake is Shock Factor!”
Now I hope I don’t disappoint right off the bat here. I’m married, HA! And this is a recipe, but it is a recipe for my approach to “Candied Bacon”, not the “Maple Bacon Cheesecake”. That “recipe and affront to Judaism” will be whispered in my sons ear as I breath my last. #heartattackabetes
I am just giving you an approach to the fuel (candied bacon) and you get to decide the vehicle wether it be on an abomination like a salad, or crumbled in a soup, or even used as a deodorant alternative. I just happen to like donuts and cheesecake. You may have your own delivery system. So tell us how you used candied bacon. Tell us what you changed in my recipe. Be yourself! But for the sake of all that is precious, CANDY SOME BACON!
You can try different types of bacon, but I like a thick butcher cut bacon. You are also welcome to try different types of brown sugar but I am a huge fan of Domino Dark Brown. When it comes to brown sugar you can taste the difference. If you just get any old brown sugar, odds are it is just a white sugar that is sprayed with a light layer of molasses. Domino, as far as I know, has a refining process that keeps the bond between the molasses and the sugar granules and the proof is in the richer flavor.
- Bacon (1 lb. 1/4 inch Butcher Cut)
- Domino Dark Brown Sugar (1/2 Cup)
- Ground Clove (1/2 tbs)
- Ground Nutmeg (1/2 tbs)
- Ground Cinnamon (1 tbs)
- Fresh Cracked Black pepper
- Heat the Oven to 350
- Add the clove, nutmeg, and cinnamon to a large mixing bowl. Mix those dry ingredients together and then toss the bacon in the bowl until each piece has a light coating of the spices. Then add a pinch of pepper. I just go with my gut on the pepper. If I am doing something sweet like a cheesecake, I will only give it a twist or two on the old pepper grinder, but if I am working on something more savory or simply eating it alone for a snack or appetizer, I’ll add more.
- Line a baking sheet with foil. Arrange the bacon in a single layer, and sprinkle each piece with brown sugar. Only use half of the brown sugar because you will be turning the bacon halfway into the cooking.
- Place the baking sheet on the center rack and allow it to cook for 10 min.
- Remove the sheet and turn each piece of bacon (tongs or a fork), and sprinkle with remaining brown sugar. Allow this to cook for 10 more min or until desired crispness is achieved.
- EAT IT WITH YOUR FACE! (After it cools for several minutes of course)
Don’t forget all the dumb guy stuff. Use oven mitts! Don’t eat raw bacon! Don’t try making this food while fighting a Frost Atronach (They are as dangerous as they are mythological).