Bacon Baklava from Bacon 24/Seven Cookbook

November 12, 2015 1:33 am Published by Leave your thoughts

If we could sum up the new cookbook “Bacon 24/Seven: Recipes for Curing, Smoking and Eating” in three hash tags, they’d be: #bacon, #foodporn and #informative. This book is truly all about the #bacon. It’s filled with recipes you’re unlikely to find in any other cookbook or across the bacon-loving blogosphere. True to its title, it’s also all about how to incorporate bacon into every meal.

Cleverly broken down into the categories “Dawn, Midday, Dusk and Dark” there are recipes for appetizers, entrees, side dishes and desserts. There are innovative recipes like the Deconstructed BLT and Bacon Baklava along with bacony spins on traditional recipes like Quiche Lorraine and Redeye Gravy. Every recipe is easy-to-follow and doesn’t use a lot of fancy-schmancy ingredients. There’s honest, simple and yet elegant cookery going on here.

The #foodporn hash tag is well-deserved. Every recipe has a full-page photograph accompanying it. And sometimes there are 2-3 photos per recipe! Bacon 24/Seven speaks to our image-loving, Instagram-addicted hearts. Step-by-step instructions like how to make clarified butter are also photographed in stages.

Which brings us to #informative. Bacon 24/Seven manages to be informative while sticking to the motto “Keep it simple, stupid.” There’s no information overload here. Instructions on how to cure and smoke your own bacon, how to make clarified butter, and how to create a pie crust with clarified butter are easily explained. There’s also a Bacon 101 primer, and instructions on how to cook bacon via different methods.

Bacon 24/Seven is worthy of its description as “the most elegant work ever produced that honors America’s timeless obsession with bacon.” They’ve kindly offered our readers the Bacon Baklava recipe from the book. If you like it, there’s much, much more where that came from. You can’t call yourself a bacon lover without owning a copy of this gorgeous, glorious cookbook.

Baclava 104011

Recipe for Bacon Baklava:

Makes about 24 servings

½ pound raw walnut pieces
½ pound raw pistachio meats
1 cup cooked and crumbled bacon (about 12 slices)
1/3 cup sugar
1 teaspoon ground cardamom
1¼ cup (2½ sticks) unsalted butter, melted
1 package (16 ounces) phyllo dough, thawed
1 cup water
1 cup sugar
1 cup honey
1 cinnamon stick
¼ cup orange flower water or rose water

Preheat oven to 350°F

In a food processor, pulse the nuts until they are ground, but not turned into meal. Add the bacon, sugar, and cardamom and pulse a few more times until the nut mixture is finely chopped and evenly blended.

Begin layering the baklava. Brush a jellyroll pan, or sheet pan with sides, generously with the melted butter. Unroll the phyllo dough and cover the sheets with a piece of plastic wrap and a damp towel. This keeps the sheets from drying out while you are layering the baklava. Read the package for detailed handling instructions.

Place a sheet of phyllo on the sheet pan and brush it with melted butter. Repeat with 6 more sheets of phyllo dough and butter for a total of 7 sheets. You do not have to cover every last inch of the phyllo with butter, but try and have it evenly dispersed between all of the layers. Spread 1/ 3 cup of the nut mixture evenly over the phyllo. Top the nuts with two more buttered sheets of phyllo. Continue sprinkling with 1/ 3 cup of the nut mixture adding two sheets of buttered phyllo until all of the nut mixture is used. Top with a final layer of 7 buttered phyllo sheets.

Use a sharp knife to cut the uncooked baklava into 24 diamond shapes. Bake the baklava until it is brown and crisp, 30-35 minutes.

While the baklava is baking, combine the water, sugar, and honey in a saucepan. Gradually heat the mixture until the sugar dissolves. Add the cinnamon stick and bring the mixture to a boil. Reduce the heat slightly and simmer for 25-30 minutes. Remove the pan from heat, add the orange flower water and cool slightly. Pour the syrup evenly over the baklava as soon as it comes out of the oven. Make sure you get the syrup in every crack and crevice. Leave to soak for several hours. Serve at room temperature and store leftovers in the refrigerator.

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