gingered pear

a pear in love with food

Tag: bacon

salted bacon caramel

Perfect little treats to fulfill you both sweet and savory cravings. Be careful with the hot syrup!

Fluer de sel Bacon Caramel

makes about 55-60 pieces
adapted fromĀ ATFT

1 1/2 cup sugar
1/4 cup light/white corn syrup
1/2 cup water
1 cup heavy cream
5 tbsp salted butter
1 tsp vanilla extract
Fleur de sel (for sprinkling on top)
3-4 slices bacon

Cut off the fat on the 3-4 (depending how fatty your bacon is) bacon slices and line them on a baking sheet lined with parchment paper. Bake at 350F for about 20mins or until bacon is crispy but not burnt! Cool to room temperatures and chop into fine crumbs.

Line a 8 by 8-inch baking dish with aluminium foil and cover all sides. Spray with cooking oil.

Add sugar, cornsyrup and water in a sauceapn with candy thermometer attached to the side on a medium-high heat to about 330c/626F. Bring to boil until it turns golden amber (more golden for white corn syrup). You can gently swirl but DO NOT STIR!

Meanwhile in heat the heavy cream and butter over medium heat until it simmers, in a seperate saucepan. Take it off the hat and keep warm until ready to use.

When the sugar mixture turns golden amber/golden color slowy add the cream/butter mixture. BE CAREFUL, it splutters! (I put on my ovenmitts.) Add the vanilla extract and stir well with a wooden spoon. Continue to cook over medium-high heat until the caramel reaches 248F (firm ball stage) on a candy thermometer.

Carefully pour the caramel into the prepared baking dish and cool to room temperature. Sprinkle bacon chips all over the top, then chill in the refrigerator for at least 2 hours or overnight. Meanwhile prepare wrappers by cutting wax paper or parchment into 6 x 7 cm pieces. You will need about 60 wrappers for one batch.

Once the caramel is harden enough to handle (but not rock hard), remove the caramel from the pan and the aluminium foil (it should be easily peeled off if not use a blow torch to heat it a little then try again). Use a sharp knife to cut it into pieces about 1cm x 1cm and about 1 inch long. Sprinkle a little fleur de sel on top of each piece, then wrap in pre-cut wrappers. If the caramel gets too soft while working put it back in the fridge to harden. Store in the fridge! It should last couple weeks if you have not already eaten them all!

bacon maple and greentea shortbread

Made this a Christmas treats this year! Light cookies with subtle flaovrs, perfect with bit of tea or coffee.

Bacon Maple and Greentea Shortbread
makes about 35-40 cookies
adapted fromĀ ATFT

Shortbread ingredients
2 cups flour
1/4 tsp salt
1 cup unsalted butter, room temperature
1/2 cup icing sugar
1 tsp vanilla extract

Bacon Maple
4 tbsp maple syrup
1/4 cup of bacon chips (Cut off the fat on the 5 (depending how fatty your bacon is) bacon slices and line them on a baking sheet lined with parchment paper. Bake at 350F for about 20mins or until bacon is crispy but not burnt! Cool to room temperatures and chop into crumbs – its nice to have some larger and fine crumbs for contrast.)

Green tea
2.5 tsp match powder

Shift the flour (and matcha if you’re making the green tea flavor). Add salt and mix. Set aside. Whip the butter and sugar with an electric mixer until smooth, pale and creamy. Add vanilla extract (and maple syrup) and mix until well combined. Mix until well incorporated.

Lay a long sheet for cling wrap (approx 50cm, with 5cm overlap). Spread the dough evenly across and slowly wrap the dough with cling wrap and roll it away from you into a cynlinder/sausage. (Make sure the log is even.) Approximately 2 inches in diameter. Tie knots on both ends and transfer the logs onto a small baking sheet. Fridge for about 1 hour or until the dough is firm enough to cut but not rock hard. (If you fridge is overnight, let it soften a bit at room temperature for 10 minutes. If you find any unwanted creases or the log flattens on the bottom, roll the log in the cling wrap until you achieve desired shape. The creases will even out while baking but try to achieve the basic shape you desire.)

Preheat oven to 350F. Remove the log from fridge and peel the cling wrap, but leave the log on the clingwrap for easy cleanup. Cut into 1/4″ even slices. Place the cookies on baking sheet lined with parchment paper. Bake for 15-20 minutes or until light golden brown on the middle rack. Careful that they do not burn! Let it cool before attempting to eat one.