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Bringing home the bacon

By Irving Dean
Wednesday, January 2, 2013

Ben Myhre is a man after my own heart.

He loves bacon.

My favorite holiday gifts to give are books, which for my foodie friends often means cookbooks.
Myhre’s book is “Fifty Shades of Bacon,” a takeoff on the erotic best-seller “Fifty Shades of Grey” with titillating chapter titles like “Foreplay” for the appetizers, “Afternoon Delight” for the main courses and “Multiple Orgasms” for the desserts.

It’s a novelty book, clearly, but how can you hate a thin little work devoted exclusively to recipes that contain bacon?

All right, I’m not sold on the notion of Bacon Chocolate Chip Cookies or a Bacon Chocolate Milkshake, but I think Bacon Mayonnaise and Bacon Peanut Butter are brilliant, though probably not something you should eat too often.

Myhre’s Healthy Potato Skins gave me a chuckle because they contain four slices of bacon. The “healthy” part, I guess, is the “light cheddar cheese” and the fat-free sour cream.

His Bacon Apple Lattice Pie is clearly all about the bacon, 10 slices of it, along with store-bought pie crust and pie filling.

Here’s his formula for a savory spread. I think it would be a fine substitute for peanut butter or jam or cream cheese when you’re looking for something different on your morning bagel. (Note that Myhre reverently capitalizes the word “Bacon.”)

BACON JAM


Ingredients:
1 1⁄2 pounds sliced Bacon, cut in 1-inch pieces
2 medium yellow onions, diced
3 garlic cloves, minced
1⁄2 cup cider vinegar
3⁄4 cup packed dark brown sugar
1⁄4 cup pure maple syrup

Directions: In a large skillet, cook Bacon over medium high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towel to drain.
Pour off all but 1 tablespoon fat from skillet.
Add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar and maple syrup and bring to a boil. Stir with a wooden spoon, about 2 minutes.
Add Bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is thick, 31⁄2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate up to 4 weeks.

Available online

The book, illustrated with numerous color photographs by Myhre’s fellow Fargo resident Jenna Johnson, is an indie publication that is available from the online publisher CreateSpace ($24.95) or from Amazon.com at varying prices.

 

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