Bacon Fest 2010: Bacon-Coffee Sundae
Beyond words. This was so good.
A slowly simmered syrup of coffee, sugar, cocoa, and a pinch of cinnamon. Brown-sugar glazed chunks of thick-cut applewood smoked bacon. Plain Jane vanilla ice cream.
There were some skeptics at bacon fest, but I believe I converted 100 percent by the first bite.
1 lb. thick-cut bacon
about 1 cup of brown sugar
Preheat oven to 400 degrees.
Use a baking sheet with a bit of a lip to it, and line it with foil. Lay out the bacon side by side on a baking rack, which you in turn will place on the baking sheet. Sprinkle each piece with brown sugar until you’ve achieved a nice coating.
Place in oven for about 18 minutes. Let cool a bit and then cut into chunks.
1 c. sugar (I used turbinado)
1 c. brewed coffee
1/4 c. dark cocoa powder (I used Dagoba)
1 pinch cinnamon
Over medium heat, add sugar to a saucepan and let it melt. Add the coffee and reduce heat to a simmer. Add the cocoa and cinnamon and stir. The sugar will harden at first, but will soon melt into the mixture and all will become velvety. Let it simmer slowly for about 45 minutes, or until it’s reached a syrupy consistency.
I served mine cold, but you could easily serve it warm from the stove. Refrigerated, this will last at least a week or two.
Build your sundae with a few scoops of ice cream, bacon chunks, and syrup. Embellish as desired, but I thought it was great in just this simplicity.
A dish that Elvis certainly would have approved of. At least, my Kitchen Elvis did.