Bacon Desserts

Bacon Desserts.  These have been taking over the dessert world for a little while.  So I tried to make some today.  I tried making a Bacon Bourbon Ice Cream and a Bacon Cream Puff.  The ice cream had a really subtle bacon flavoring in the background that was not lost on my boyfriend.  He loves bacon and everything made from the pig, so of course his palate will identify the little hint of bacon in anything.

The cream puff is an experiment with the left over pork fat from a time when I made some roasted pork belly.  But I think it will come out really great.  I just put them in the oven and so I don't really know if it will work but if they do they will be a great addition to a bacon party.

So, the recipe.

1 cup milk
4 ounces of pork fat
a pinch of salt
a pinch of cinnamon
1 cup all purpose flour
4 eggs

 As with the usual pate a choux recipe, scald the milk with the fat and spices.  Make sure all of the pork fat is melted.  Add all the flour at once.  Stir with a wooden spoon until the dough comes together and starts to coat the bottom of the pan.  This should take a minute or two.  Then move to a bowl of a stand mixer fitted with a paddle attachment and beat until there is no steam dissipating from the dough.  If you do not have a stand mixer, a regular bowl, wooden spoon, and some old fashioned elbow grease will work as well, but remember to switch arms in between or one arm will get a great workout while the other does not.  ;)
Add the eggs one at a time making sure the egg is fully incorporated before adding the next.  Then you can either scoop the dough onto a sheet tray fitted with some parchment paper or a silicon baking pad and bake at 400 degrees(F) until golden brown and sound hollow when tapped on the bottom.  When done, take thm out and let them cool on a wire rack.

As for the filling for these puffs, I thought I would do a simple vanilla pastry cream. 

5 yolks
1 ounce corn starch
4 ounces sugar
16 ounces milk
1/2 teaspoon vanilla extract
1 cup whipping cream

mix the yolks, cornstarch, and sugar together.  Scald the milk, do not boil the milk.  Temper the milk into the yolk mixture.  Return to the pot and cook until thickened, add the vanilla extract and cool in the refrigerator.
Once the cream is cooled, whip the whipping cream to hard peaks and fold it into the mixture. 

Take the puffs and cut off the tops and fill with the pastry cream filling and cover with the top and serve.

I do hope this recipe comes out great.  I can just smell the puffs cooking in the oven and they smell delightful.  A little bacon fat goes a long way.

Happy chomps and nibbles.

Saint Patrick's Day

I've been off this blog for a while but I thought I'd go and make some desserts.  Its been a little warm here in Southern California, even thought it is the middle of March.  So, for Saint Patrick's Day, I made some ice cream.  Two types of ice cream to be exact.  One made with Guinness, and the other made with Bailey's.  And as a topping, a whiskey chocolate sauce.  So in celebration of St Patty's Day... no matter what day it is, put them all together and enjoy a sundae!

Bailey's Ice Cream

4 oz Bailey's Irish Cream
2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
6 egg yolks

Scald the cream and milk together in a pot, so it is steaming but not boiling.  While the cream is coming up to temperature, whisk the egg yolks and sugar together in a bowl.  Slowly add the hot milk mixture into the egg mixture while whisking as to not curdle the egg yolks.  Return everything into the pot and cook until thickened enough coat the back of a spoon.  Strain and add the Bailey's Irish Cream.  Chill and freeze according to your ice cream makers instructions.

Guinness Ice Cream

8 ounces Guinness stout
2 cups heavy cream
2 cups whole milk 

1 cup granulated sugar 

6 egg yolks

Scald the cream and milk together in a pot, so it is steaming but not boiling.  While the cream is coming up to temperature, whisk the egg yolks and sugar together in a bowl and at the same time put the Guinness into another pot and reduce about by a third.  Slowly add the hot milk mixture into the egg mixture while whisking as to not curdle the egg yolks.  Return everything into the pot and cook until thickened enough coat the back of a spoon.  Strain and add the Guinness reduction.  Chill and freeze according to your ice cream makers instructions

Whiskey Chocolate Sauce
1/3 cup cocoa powder
2/3 cup sugar
1/2 cup water
2 Tablespoons Jameson

Place the cocoa power and sugar in a pot and whisk.  Add the water and cook until slightly thickened.  Take off the heat and add the whiskey.  Chill and serve.

Hope everyone loves the sundaes!  Happy chomps and nibbles.

Coconut Macaroons

Macaroons are a type of baked confection that are light little cakes or meringue like cookies.  The original macaroon was a sweet cake that consisted of ground almonds, making it almost like the Italian amaretti.  Most recipes for macaroons call for egg whites, ground or powdered seeds, and sugar.  Almonds, coconut, being a nut, and generally any nut can be used.
There are many types of macaroons, and of the many types there is the coconut macaroon which I love for the flavor. The coconut macaroon is usually found in Australia, the United States, the Netherlands, and Germany.  Made from egg whites, sugar, and shredded dried coconut, it is like a soft sweet cookie.  A lot of times, the coconut macaroons are dipped in chocolate, usually milk chocolate but sometimes dark chocolate or white chocolate have been used.  In Australia, a blob of raspberry jam or glace cherries are hidden in the center of the macaroon.

recipe:
3 egg whites
1 1/4 cup sugar
1 teaspoon grated lemon zest
2 tablespoons sifted cornflour
3 cups desiccated coconut





Preheat the oven to 315 degrees.  Beat the egg whites with a mixer until soft peaks.  Gradually add sugar while the egg whites are constantly beaten.  Add the lemon zest and beat until combined.  Sift the cornflour then fold into the egg whites.  Drop heaped teaspoons onto a parchment lined cookie sheet about 3 centimeters apart.  Bake for 15 to 20 minutes, until golden. Cool on a wire rack.

When cooled you can decorate with a drizzle of chocolate or just serve as is.
Enjoy!
Happy chomps and nibbles.