Once again, the power of our Readers’ palettes has proven to be a valuable source of new reading material. Becca R. is a bit of a chef, and she has whipped up an amazing recipe for bacon apple crumble pie that we wanted to share with you today. Unfortunately, she didn’t send us any pictures, but YOU can help with that. If you get creative and make her recipe, just snap a shot and email it to us at bacontoday[at]gmail[dot]com. We just might post your photos in a future article.

– Mr. B

BACON CRUMBLE APPLE PIE

1/2 lb sliced bacon
1/2 cup flour
1/3 cup light brown sugar
3 tablespoons unsalted butter, chilled and cut into small cubes
1/2 cup extra-sharp cheddar cheese, shredded
3 golden delicious apples, peeled, cored and sliced 1/4 inch thick (about 1 1/2 pounds)
1/4 cup granulated sugar
1 1/2 teaspoons lemon peel, grated(OPTIONAL)
1 (9 inch) store-bought pie shells, prebaked according to package directions

Preheat oven to 400 degrees.
In large skillet over medium heat, cook the bacon until crisp; remove bacon., and crumble o not drain fat!
(I altered the recipe and i sauteed the apples in the bacon grease briefly , just to add that extra baconness)
In medium bowl, combine the flour and brown sugar, add the butter and, using your fingers, incorporate the butter until the mixture is crumbly.
Stir in the bacon and cheese; refrigerate.
Line a baking sheet with foil.
In medium bowl, toss the apples with the granulated sugar (if you choose to use lemon, add now, i personally did not)
Transfer to the pie shell and sprinkle with the topping.
Place the pie on the prepared baking sheet and bake for 15 minutes.
Cover loosely with foil and bake until golden and the apples are tender when pierced, 40-45 minutes.(if you choose the saute the apples in the bacon grease you shoul turn the Oven Temp to 425 degreese and you only need to bake the pie for 20 minutes, becuase the apples are more tender, but play aroun with it, see what you like!)
Let cool before serving.

Thanks BaconToday, this site always brightens my day, and I hope this recipe will brighten someone else’s day.

-Becca R.

Ladies and Gentlemen, children of all ages, friends, countrymen, members of the academy, lend me your ears…

The award for Cutest Appetizer Ever (with or without bacon) goes to…

BLT Bites!!!

How awesome is THAT!?

It’s a breadless BLT that’s bite sized and delicious. It takes the delicious bacon found in a BLT, but turns the usually bland BLT taste on its head by totally juicing up the tomato-to-bread ratio. Each glorious bite is a rush of juice, crunch, salt and flavor.

Made by the folks at Black and Gold Chotchkes Blog (as inspired by an app at their wedding), this looks like the perfect crowd-pleasing, conversation-making, bacon-craving-assailing appetizer treat.

Thanks to Paul W. for bringing this to our attention.

– Mr. B

There’s a little corporate sandwich hole in the wall in Irvine, CA called Stuffers. It’s one of those places that has 101 sandwiches listed on the wall, which is a number they achieve by listing every combination of sandwich accessories as a separate sandwich. Thus, Turkey-avocado might be sandwich #1, which means turkey-avocado-cheese becomes sandwich #2 and turkey-avocado-cheese-bacon might become sandwich #3. Regardless, it makes for a good looking, oversized wall menu that really draws in the suit-and-tie customers.

I drop in from time to time if I am in the neighborhood on a weekday and I am always pleased with the product. They do a really good job of putting together a tasty sandwich there. Yay for them!

I recently decided I wanted to try a tuna sandwich and I figured that I would add bacon, of course! Their back was crispy, salty and (this earned them extra points) broken into small pieces. Yes, folks, real live bacon bits! Awesome!

Way to go, Stuffers, you have earned a place in the collective hearts of BT.

– Mr. B

Bacon Today reader Becca R. shares with us her recipe for Maple Bacon Cupcakes. If you make these let us know how they turn out and take some photos to share with the world!

Bacon Maple Cupcakes

Ingredients
* 4 1/2 tablespoons butter, room temperature
* 1/2 tablespoon bacon drippings (left in the fridge to become solid)
* 1 egg
* 5 tablespoons brown sugar
* 4 tablespoons maple syrup
* 1 1/4 cups self rising flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* tiny tiny pinch kosher salt
* 1/4 cup milk
* 1/4 cup of minced bacon, cooked and drained

What you’ll do–
* 1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.
* 2) Beat the crud out of the butter and solidified bacon fat ’till light and creamy. Add the brown sugar and maple syrup and beat well until combined.
* 3) Add the egg and beat until incorporated.
* 4) Sift the flour, salt, baking soda and powder together.
* 5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.
* 6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.

Maple Syrup Frosting

Ingredients
* 4 tablespoons of butter.
* 2 tablespoons of maple syrup.
* 1 cup of powdered sugar.
* turbinado sugar (optional, but recommended).
* coarse grain sea salt (optional, but recommended).

What You’ll Do –
* Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.
(add some crumbled BACON TOO!)

photo courtesy: http://www.flickr.com/photos/clevercupcakes/3562015711/

I try to avoid cliche and kitsch as a general rule in my life, but I do have a few exceptions that don’t follow any sort of hard and fast rule.

Today’s exception? Bacon Bark.

Anything that is called “bark” but is made to be edible is usually very cute. It generally has chocolate or toffee or peppermint or peanuts. It very rarely has actual wood. This is a good thing.

Today we have learned about bacon bark. according to packaging, it is comprised of “fresh pieces of crispy, crunchy, salty bacon smothered in Malley’s creamy smooth milk chocolate.”

If you’ve had the pleasure of bacon bark, please share your experience with us.

– Mike

Someone tore a page out of a magazine that I think is called Geek Monthly and handed it to me. At the top of the page was an article about a new flavor of Bigs Sunflower seeds that’s flavored with Bacon Salt.

Oh yum!

We all have certain things that we love, need and want. For Kristina Z., that thing is bacon flavored spray. She wrote to us about it recently…

Greetings,

I am a vegetarian and fell in love with a product called Bacon Spray, made by David Burke I think…(flavorspraydiet). However, it seems the company is not making those products anymore. It really gave my food a delicious flavor I can’t find anywhere else, Bacon salt, liquid smoke, etc. just weren’t as authentic and don’t work as well on dry foods like bread, chips, etc.

Do you know of anywhere I might still be able to find this product, or something similar? The only liquid bacon flavorings I’ve seen are for dogs! What about us people!?

Appreciated,
Kristina

We feel your pain, Kristina. In past articles we have written about both bacon spray and bacon spray for dogs, so we’re familiar with the prducts you’re referring to. We are as disappointed as you are that bacon spray is no longer for sale. (Full disclosure: I didn’t do any actual research here and I’m taking Kristina at her word that bacon spray is off the market. This is an entertainment site, people, not a legitimate journalistic stronghold. If I ever get a job at a real newspaper, blog or for a TV show, I promise to exercise journalistic integrity; until then, I’m just writing about bacon for fun. So There!)

We are not currently aware of any places that are still selling human-grade bacon spray. But consider this a Bacon-Nation call-to-action. If any of you Baconites have heard of a place to buy bacon spray, please leave a comment here and let us know. It will help Kristina, and it will help all of us.

– Mr. B

It seems like the concept (and execution) of bacon cupcakes is a popular one that just keeps spreading. Bacon Today has covered bacon cupcakes several times already. When you think about it, they really may be the perfect treat for any time of day. They have cake, frosting, and bacon. Plus, they’re usually bite sized, for when you want a salty-sweet treat but you just don’t want to bake, buy or eat a full-sized cake.

Friend of the site Mike Geno has opened our eyes to yet another version of bacon cupcakes. He found them over at Life with Cake, and they have an awesome twist – french toast! They taste like breakfast meat, but they also taste like breakfast bread! We can’t say enough good things about this new combo.

What’s more, the creators of the french toast bacon cupcakes credit Portland’s Voodoo Donuts for inspiring the creation. We love to see these kinds of connections building in the bacon community-at-large. Bring it together, friends. We can all be one bacon.

You can find more information and the full recipe at Life is Better with Cake.

– Mr. B

50% Bacon + 50% Beef = 100% Scrumptious

Best Bacon Infused Burger in So Cal…By Far

by field reporter James Harter

After a two hour workout, how better to reward yourself, than a bountiful bacon bonanza while catching up with your out of town brother-in-law (Tom), over a refreshing pitcher of Land Shark.

But enough with the small talk, let’s get down to bacon business. After a nice chat with Brad Lyons, the Executive Chef and Director of Operations of Slater’s 50/50 Burgers by Design, it was clear that a passion for bacon and burgers ran through his arteries.  He kindly made a few recommendations, with the standard 50/50 burger among the top picks along with the Bacon Mac and Cheese as a must do, which of course we did (c’mon it has bacon and cheese, what’s not to love).

Being adventurous and having a craving for Feta, I couldn’t resist the build your own option, which came with an a la carte checklist to build your very own burger masterpiece.

Accoutrements to rebuild Bacon Today’s burger shown here:

• The 50/50- 50% Bacon, 50% Beef
• 1/3 lb (choice up to a full pound for the hungry)
• Whole Wheat Squaw Bun
• Feta Cheese
• Red Onion
• Green Leaf Lettuce
• Tomato
• Avocado
• Baconnaise spread

*Bacon Lover’s option- Slap on Thick Cut Bacon or Turkey Bacon if desired to put your burger over the top.

After a bit of a wait, the Bacon Mac and Cheese (pictured) made it out first and served as a great creamy appetizer to help rev up your bacon buds.  Between the two of us, we made quick work of it.  Now, it was the moment of glory and what I had looked forward to all day.  When my custom creation arrived, the presentation was excellent and as I took the time to snap a few photos to share with my fellow bacon lovers, Tom had polished off his 1/3 lb 50/50 and was somewhat shocked I was still relishing in bacon appreciation mode.  I, along with one of the servers had wondered where his burger disappeared to.  After ruling out the Hamburglar, we agreed a savage hunger fit was the culprit. Needless to say, Tom was a fan.

Now, it was my turn.  Gently squeezing the 5-1/2  inch tall burger to a manageable edible height, I dove in and savored the tender burger with the instant flavor of bacon, blasting away at the bacon buds.  Oh yeah, now that’s a tasty burger! It was love at first bacon bite, intensified by the baconaise spread (a secret blend of mayonaise and bacon salt) on the top bun- definitely a good call for bacon lovers.  The burger and crumbled feta seemed to almost dissolve with every bite, complemented by the sweetness of the wheat squaw bun and red onions.  The slices of avocado added a nice firm texture, while the fresh tomato, pickles and lettuce served their juicy purpose.

Bacon Budget: Under $40 for two flavorful burgers ($9 each) a side and a pitcher of beer, it proved to be a great value for the quality that could match up nicely with your favorite stuffy steakhouse.

Slater’s, celebrating its two month anniversary, is still breaking in their beer taps and settling into the cozy Anaheim Hills community. Founder, Scott Slater and Chef, Brad Lyons, were old fraternity brothers who reunited several years after college to create a culinary adventure worth following.  If you are a true bacon and/or burger lover, definitely find some time to stop by to make your own creation, then share your favorites with Bacon Today.  For more details visit, www.Slaters5050.com.

What’s next? Perhaps the peanut butter and jelly bacon burger, recommended by Chef Lyons, which I’ll definitely have to try to believe.

With over 300,000 combinations for your burger by design, your only problem will be choosing which burger to try.  To make it even more of a dilemma, you can build your own milkshake too!  So many choices and so little time before hunger sets in!

A big bacon bravo from Bacon Today.  Smaste™ rating of a whopping 43.959.

There are two amazing things about today’s article. First, it’s all about a bacon BLT. But second – and more importantly, it’s the first contribution from BT field reporter Sara G. Welcome to the team, Sara!

As an added bonus, Sara also sent us the FULL recipe for the bacon BLT created by mixologist Brent Jones of Library at Hotel Jerome in Aspen, CO. You’ll find it at the end of Sara’s article.

– Mike

*********************

Ahhh Bacon…a beloved American classic that drums up images of sizzling, crunchy strips accompanying eggs, on a sandwich or in a cobb salad. Not typically thought of as a cool thirst quencher…until now. Brent Jones, a molecular mixologist at the famed Hotel Jerome, A RockResort in Aspen, CO, has taken his love of bacon to a whole new level with his innovative BLT cocktail.

The unique cocktail, which is causing quite a buzz in Aspen, is created with bacon fat washed vodka, fresh juiced organic tomatoes, and a foam lettuce topping. Brent creates the components from scratch.

The inspiration: One evening while tending bar at the recently renovated Library lounge at Hotel Jerome, Brent noticed a new food item on its seasonal menu…A completely organic BLT made with fresh tomatoes, crispy bacon and iceberg lettuce. After serving a few of the sandwiches to patrons during his shift, his BLT craving began. By the end of the night it dawned on him to concoct a drink recipe that breaks down the sandwich into its three main components. What Brent developed was a distinct replica of the BLT flavors combined into one exciting beverage.

– Sara

********************

Bacon Fat Washed Vodka (by Brent Jones)

Fat washing is a method of extracting ?avor from fat, without the greasy texture. I ?rst encountered this method while taking the Beverage Alcohol Resource (BAR) class in New York City.

Ingredients :

1lb of uncooked bacon

750mL vodka

Method :

Cook the bacon, collecting the fat. Dump the vodka into a minimum volume 1 liter container. It should be noted to use a container with a large opening, perhaps a mixing bowl. Heat the bacon fat until it becomes a liquid, and pour it into the bowl containing the vodka. Stir and let the bowl set at room temperature for a minimum of 2 hours. Place the bowl in the freezer for 1 hour to congeal the fat, ?nally strain and ?lter the liquid. A strainer or chinois, and a common coffee ?lter will do the trick.

Tomato Juice

While it seems like a no brainer to use a can of tomato juice or V8, fresh made seasonal tomato juice is well worth the effort.

Ingredients :

1 tomato (or as many as you would like)

Method :

Fill a Large sauce pan ?lled 3/4 full with water, and bring to a very light boil. Blanch the tomato in the hot water for 15 seconds, remove and allow to cool. Peel the tomato using a pairing knife, pulling away the skin. Throw the skinless tomato in a blender or a juice extractor, and strain the juice using a chinois.

Lettuce Air

As a molecular mixologist, I am constantly conducting new experiments on cocktails. Earlier the same day (just prior to the BLT idea) the Hotel Jerome executive chef Chris Keating and I were experimenting with soy lecithin. Lecithin is a phospholipid most commonly used in the culinary ?eld as an emulsi?er and/or to make an air (very similar to a foam). Given this nature, we thought there could be a possible use for it in constructing cocktails.

Ingredients/tools :

4 oz lettuce juice

1/2 tsp soy lecithin

2 oz water

aerolatte milk frother

Method :

Extract the juice from the lettuce using either a blender or a juice extractor. If using a blender, be sure to strain the juice using a chinois. In a container (5 inches wide or larger) combine 4oz lettuce juice + 2 oz water + 1/2 tsp soy lecithin and mix with an aerating device. In this case, the aerolatte milk frother works well. If more air is desired, just add some more soy lecithin to the same solution, and mix.

Making The BLT

Glassware :

Small sherry glass

Ingredients :

1 oz Bacon Fat Vodka

Lettuce Air

2 oz Tomato Juice

Salt & Pepper

Method :

Using 2 mixing glasses, ?ll one with ice. In the empty glass combine a few shakes from both the salt and pepper shakers, the bacon fat vodka, and the tomato juice. Pour the mixture over the other mixing glass containing the ice, and continue to mix by pouring the iced solution back and forth 3 or 4 times. Using a julep or hawthorne strainer, strain the liquid into the sherry glass and top it off with the lettuce air.

*It should be noted, the bacon vodka in a bloody mary cocktail is delicious!!!!