Bacon for Dessert

bacon collage

 

Bacon is on my brain this week – not only for dinner – but why can’t we have more Bacon for Dessert?

I’ve done a lot of recipes so far with bacon, even a bacon chocolate chip cookie that I mention below, but I still feel like more desserts with bacon are needed in the world. OK, well maybe not the world but in my life anyway.

So here are a few…

 

To start I found these Maple Bacon Donuts from Baked by Rachel –

maple bacon donut

I’m all about frying, as you know, all about donuts and definitely all about donuts covered in a maple glaze and topped with bacon.

 

Here’s my Bourbon Bacon Chocolate Chip Cookies by me – Mantitlement

baconChocChip

I made these last year for my Bourbon Tasting Party and they were a hit with the guys, even though the taste buds were a little dulled from all the bourbon, still a hit. I’ll definitely make them again for Bourbon Tasting Part 2…coming soon.

 

So cupcakes aren’t manly enough for you? Or just for the kids? How about these Chocolate Bacon Cupcakes with Maple Frosting by the Novice Chef –

maple bacon cupake 

A chocolate cupcake with a pure maple syrup frosting topped with loads of bacon pieces. I for one would have zero problem eating these cupcakes!

 

And last but not least, Bacon Cheddar Scones from Cookies and Cups –

bacon scones

Scones are still another food item that I’ve only recently tried. We went to a restaurant for brunch one sunday and they had out several flavors of scones. So I finally tried them and yep – they’re good. I’m not a baker but thankfully I’ve had these Bacon Cheddar Scones first-hand and I can say that they are fantastic. Even better than the restaurant version that I had. Crispy outside with pieces of bacon and cheddar cheese on the inside. Butter on these scones is not optional, it’s mandatory.

Twice Baked Bacon & Egg Potatoes

bacon and egg potato1

Here’s a meal that combines all of my favorite breakfast foods in one – Twice Baked Bacon & Egg Potatoes.

I’m sure you’re all familiar with how to make a twice baked potato. Twice baked potatoes are always on the menu when we have family parties…you can make them ahead of time and just throw them in the oven 20 minutes before dinner.

These Twice Baked Bacon & Egg Potatoes aren’t much more complicated than that. You can make them up to the point right before you crack and egg inside and twice bake them. Then the next day or whenever you’re ready, just crack the egg and cook them up.

Start out by baking your potatoes. I used the largest Idaho russet potatoes I could find. Rub them with a little olive oil, salt and pepper then wrap them in foil and bake for 45 minutes to an hour.

potato

While the potatoes are cooking start your bacon. Cook it up in a pan until crisp then chop it up and have it ready for your filling. Don’t forget to save some of that bacon fat – you’re going to need it for the filling. The bacon fat is instead of throwing in all the butter…trust me, it’s all good.

When the potatoes are done cut them in half lengthwise and then scoop out the insides leaving a half inch border around the edges.

You can mash the potatoes with a potato masher but I riced mine for a smooth filling. I blame it on the wife, she came home with a huge potato ricer from Williams Sonoma one day and since then the potato masher is out.

potatoes riced

Chop up the bacon into small pieces then add it to the potatoes along with some milk, scallions, grated cheese, 2 T. of the bacon fat and some salt and pepper.

Salt and pepper the potato skins and then scoop in the filling equally into the 6 halves. Make a well in the filling, large enough to hold your eggs and then start cracking.

Carefully add an egg into the center of the potato filling, some might leak out but that’s ok. Bake for 20-25 minutes and you have Bacon & Egg Twice Baked Potatoes. Genius.

potatoes with egg

When they come out of the oven, you’re going to want to serve them up right away. That way the yolk will be nice and runny when you cut into them. If that’s not your thing…then let them sit a few minutes to let the yolk set.

For us, it’s the runny yolks, but you decide.

These would work for breakfast, brunch or even dinner at my house!

 

bacon and egg potatoes

 If you haven’t already, make sure to sign up for Ziplist to make your life a lot easier. Ziplist creates a list of all of your ingredients and groups them by isle to make your shopping less of a hassle, especially for us guys who might not have the grocery store memorized. You can also tell Ziplist where you’re doing your shopping and they’ll let you know where the deals are!

Twice Baked Bacon & Egg Potatoes

51

Yield: 6 servings

one half of a potato

Twice Baked Bacon & Egg Potatoes

Ingredients

  • 3 large Idaho russet potatoes
  • 6 eggs
  • 4 slices of bacon (reserving 2 T. of bacon fat from cooking)
  • 4 scallions, chopped finely
  • 1/2 c. cheddar cheese, grated
  • 1/4 c. milk
  • 1/4 t. salt
  • 1/4 t. pepper
  • olive oil, salt and pepper for seasoning the potatoes

Instructions

  1. Heat the oven to 400 degrees.
  2. Wash the potatoes and season them with salt, pepper and just a small amount of olive oil.
  3. Wrap the potatoes in foil and bake for 45 minutes to an hour until soft.
  4. While the potatoes are cooking, place bacon into a large skillet and cook until crisp. Reserve 2 T. of the bacon fat before discarding. Let cool and chop into small pieces.
  5. Carefully unwrap the potatoes, let cool a few minutes, then cut lengthwise in half.
  6. Scoop out most of the potato, leaving a half inch border around the edges and place in a large bowl.
  7. Season the potato skins with salt and pepper.
  8. Mash with a potato masher or press through a ricer.
  9. Add the reserved bacon fat, milk, cheese, scallions, chopped bacon and the 1/4 t. each of salt and pepper.
  10. Mix well to combine, then divide the filling evenly into the 6 potato halves.
  11. Make a well in the center of the filling with the back of a spoon, large enough to hold an egg.
  12. Crack one egg into each well, don't worry if some spills over, and carefully place in the oven to bake.
  13. Bake 20-25 minutes at 375 until the white of the egg is white and opaque.

Notes

Serve immediately if you want the yolks runny, otherwise let sit a few minutes after they come out of the oven for a solid yolk.

Adapted from Food Network

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Roger Williams Park Brew at the Zoo

Brew at the zoo2A couple of weeks ago I was at the Rogers Williams Park Zoo in Rhode Island. I took the trip up with the Garden State Brewfest crew for the Brew at the Zoo event. It was a four hour drive from my house in Jersey, but when I got there the Garden State Brewfest crew and I got a private tour of the zoo before the Brewfest.

 

animal collage

 

I have volunteered in their last couple Brewfest but now they have give me the opportunity to step up my game and be a zone captain. What’s a zone captain you ask? I’d be overlooking one of the 5 zones that features 100 craft beers from the regions finest brewers in Rhode Island.

Note to self: make sure I talk to Rob and Ryan Staats about putting me back in zone 5 again, because there’s nothing better then being sandwiched between an Oompah band and an Acoustic musician. It was a blast.

Some of the Breweries in my section were Otter Creek, Foolproof, Victory, Shipyard & my favorite Saranac Brewery.

Being early September a few Breweries brought with them their seasonal pumpkin brew. Shipyard Brewery had their golden Pumpkinhead Ale, which is a crisp and refreshing wheat ale with a  subtle spiced flavor – with an ABV at 4.5%. What is great about this brew is that it is available from August untill November. It’s not only out for a month or so, they give you a while to stock up on a few cases.

 PUMPKINHEAD BIG 12

 

After trying Shipyard’s Pumpkinhead, I was off to taste some of the other pumpkin beers. I met a guy named Al Burch from Saranac Brewery who gave me a little bit of history of pumpkin beer and reminded me that pumpkin is technically a fruit which helps bring out the unique flavor during the fermentation process. The brew that Al brought from Saranac was their Pumpkin Ale, which is a hearty ale brewed with pumpkin, cinnamon, allspice and ginger with a full body and amber color. This is a strong one too, with an ABV at 5.1%.

 

slide-GONY_SaranacPumpkin_1003-614x399 

Thank god for the designated drivers at the Brewfest – and to prove what a nice guy Al is, he brought some of Saranac’s soft drinks like their Saranac 1888 Root Beer. The Root Beer is made in small batches at the brewery with notes of fresh vanilla and licorice. I just wished I could have spent more time with the crew from Saranac because as always Al kicked his kegs first.

But the good news is that Al has invited me and any Mantitlement followers that want to take a road trip to the Saranac Brewery in Lake Placid, New York for a tour and little sampling of their brews.

This sounds like it’s going to be the next Mantitlement road trip – I’m calling shot gun!

Beam-N-Bacon Boozy Shake

Southern Charm Burger_2

 

I’m wrapping up whiskey week, sadly, but luckily the crew over at Red Robin reached out to me to see if I could pop in and have a taste of their new Beam-N-Bacon Boozy shake and Southern Charm Burger.

The Beam-N-Bacon Boozy Shake is made with Jim Beam Maple, and I already know how good that stuff is, bacon bits, caramel all mixed in with vanilla soft serve ice cream. Oh and a big ol’ piece of bacon for garnish. And also…the new Southern Charm burger that has candied bacon on it. Candied bacon on a burger sounds pretty amazing to me. I just did my Whiskey Burger earlier this week and just having bacon on a burger is tasty enough, but candied bacon? I can’t wait.

 As you know, usually I’m not an adventurous food guy – but lately the more toppings (especially including bacon) you can get onto a burger for me the better.

So I order up my burger and a nice cold beer to drink while I’m waiting. I have to save the Beam-N-Bacon Boozy shake for dessert.

The burger came out pretty much exactly the way it looks in the picture – just not swinging on a swing – but pretty close. And for the tasting…yep…it’s good. Really good. The candied bacon is so amazing I wanted to order extra on the side. I didn’t, but I wanted to. Still have the shake waiting for me.

The manager at Red Robin was nice enough to let me take over the bar area and take some pictures, but as the saga of restaurant pictures goes…the lighting wasn’t great and the pictures didn’t turn out so well. So I used the Red Robin promotion pictures instead.

The shake didn’t disappoint at all. It was my first time having bacon with ice cream and I don’t know if you’ve ever tried the combination – but you should. It’s got that whole sweet and salty thing going on, plus Jim Beam Maple to round it all out. Pretty damn delicious.

I’d describe the tastes like  boozy pancakes, with caramelized bacon. Pretty much was fighting my wife for the straw. She won. I gave in.

I’ll be going back to order one again before they’re gone, which I was told will be early November, so hurry up and get over to Red Robin!

Apple Bourbon Bellini

apple bourbon bellini

 

It’s a great cocktail Friday – my first post is live on Food Fanatic today! It’s an Apple Bourbon Bellini, and not your typical sweet bellini, this one has some kick to it.

Food Fanatic is a website that hosts several different amazing food bloggers, bringing together all of their best recipes in one spot. I’m pretty excited that I was lucky enough to be invited to join their team, I can’t wait to start making some cocktails…or some more cocktails…

I’ve been asked to contribute cocktail recipes to the Food Fanatic site (it’s like they already know me) so I’ll be posting lots of unique drink recipes over there that you’ll have to be sure and check out.

My first post today is an Apple Bourbon Bellini – and it’s a serious cocktail – I promise you.  This Apple Bourbon Bellini has a homemade apple puree and Red Stag Hard Core Apple bourbon mixed in with the prosecco. The recipe is below but click over to check out the whole post at Food Fanatic!

So check back on Mantitlement and the Food Fanatic website to get my latest drink recipes that I know you’re going to love. I’m looking forward to getting to know the team over at Food Fanatic and hopefully I’ll get to learn a lot from them along the way!

Cheers!