A bacon-licious man bouquet and libation for my babe's birthday <3
- Candied Bacon Bouquet
- 4 tsp vegetable oil
- 1 to 1.5 cups brown sugar (packed)
- 12 strips bacon (thinly sliced)
- Semi-sweet chocolate
- Maple syrup
- Sea salt
- 2 disposable muffin tins (makes 6 muffins each)
- 12 fake rose flowers w/ stems
- 1 vase
- Some marbles, glass beads or beans (for vase base)
- Optional: fresh greenery/flowers (whatever's in your yard)
- Bacon Bourbon
- 12 ounces bourbon (I used Elijah Craig)
- 4-6 thick slices of bacon
- A jar of some sort with a tight lid
- 1 or 2 paper coffee filters
The bacon bourbon takes a day, so plan ahead!
- Candied Bacon Bouquet
- Read directions for bacon roses to get the idea (note: it's easier to use disposable muffin tins).
- Preheat the oven to 375 F.
- Line a broiler pan with aluminum foil. For the 2 muffin tins, poke a single hole in the bottoms of each muffin tin. Coat the bottoms of each muffin tin with 2 tsp of vegetable oil (the other 2 tsp of oil is used later).
- On a flat surface (cutting board, plate, whatever), drizzle 2 tsp of vegetable oil and spread evenly. Lay your strips of bacon on this. Then, you'll cover the bacon strips with the brown sugar, firmly pressing to make sure the sugar has stuck to the top sides (only) of the bacon strips. Next, you'll roll the bacon strip, bigger end first and at a slight angle, to make a rose shape. Place each rose bud in the muffin tin and bake until the bacon is crisp and the sugar is bubbly, 30 to 40 minutes.
- While the bacon cooks, prepare the rose stems, as directed here. If you don't have fake flowers to work with, as I didn't, you can use aluminum foil + wooden skewers/toothpicks, though it's not as pretty looking.
- When the bacon is done, set them aside to cool. In the mean time, get the fun toppings ready! Melt some chocolate/caramels, chop some nuts, find some fancy sea salts...get creative. Also, get the vase ready by placing the marbles/beans in the bottom of the vase.
- When ready to be decorated, move the roses from the tins to the prepared stems. Optional: stuff some nuts in the wider rose buds. "Paint" your rose buds with chocolate/caramel, drizzle with maple syrup...whatever you like, but sprinkle a touch of sea salt on each (it definitely completes them). Arrange the bacon roses evenly in the vase. If you chose to add some fresh greenery to your bouquet, do so now. The smallest greens I had available were large leaves, so I "ribboned" them through toothpicks to downsize them a little and to give the leaf some strength to stand.
- Share with your bacon-loving friends/loved ones. It can be stored in the refrigerator for some time, but don't forget that your fresh greens may wilt (so add water). Always serve the bacon roses at room temperature (or warmer)!
- Bacon Bourbon
- In a frying pan, cook the strips of bacon on low heat for as long as you can to render the fat, which is what you want in making bacon bourbon (20 minutes). Do not burn the bacon or you'll have a burnt-tasting bourbon!
- Pour bourbon in to a jar. Dispose of your bacon (nom nom nom) and pour the fat in to the bourbon jar (ideally, you want a few tablespoons...like, 4-6, of bacon fat). Close the lid and let sit at room temperature for at least half a day (I do 24 hrs and add the bacon strips).
- Now to remove the fat! Place the jar in the freezer for at least an hour and the fat will solidify. When solidified, you'll be able to scoop the bulk of the fat out. To get the rest out, let your bourbon filter through a coffee filter, which goes pretty slowly (20 minutes). When done, put your bacon bourbon back in it's bottle and slap an additional "BACON" sticker on it! (Lets admire the flying pig unicorn in the top photo...)
Happy Birthday, BF! I <3 you
Adapted (ever so slightly) from:
http://www.instructables.com/id/Bacon-Roses/, http://www.foodnetwork.com/recipes/emeril-lagasse/cayenne-candied-bacon-recipe/index.html, http://www.macheesmo.com/2011/04/bacon-bourbon/.