Reporter Bill Hutchens and I have been on a recon mission for bacon. Sweet, sweet bacon.
It started with a conversation in our pod a few months ago about bacon and its universal appeal. Salty, smoky, chewy, what's not to love (besides the whole artery clogging thing, of course)? Our premise: we love bacon so much, it could be dessert, right? Right? Or at least that's our operating premise for a story for the Wednesday food section. I have to say I've been talking up the story and I've been pretty surprised to meet so many people who have scoffed at our lust for bacon dessert. To us? It makes perfect sense. What's there not to love? Bacon? Dessert? Come on.
We thought maybe we ought to consult some pros, make sure we weren't far off base. We enlisted restaurant owners William and Shannon Mueller of Babblin' Babs Bistro in Proctor, to talk recipes. William concocted bacon zen right off the top of his head. Take a look:
Elvis cookie: Peanut butter cookie with chunks of dried banana chips and pepper praline bacon bits.
Pepper praline bacon bits: Cooked, chopped bacon tossed in sugar, cayenne, worcestershire sauce and butter. Good sprinkled on, well, anything really.
Maple praline ice cream: Eggs, custard, vanilla and maple syrup with some of the pepper praline bacon bits.
Chocolate covered bacon: Dipped in melted chocolate and coated with coconut and nuts. A fun twist on an Almond Joy.
There were others, but we'll save them for the article.
A question: Which local restaurant desserts should have an added twist of bacon? Or, even better, is anyone serving bacon desserts here?
Here, a few pictures of the bacon-y creations courtesy of William at Babblin Babs. Watch for the bacon dessert story in September.
BEFORE (choco covered bacon):