Yes, I'm aware that it's nothing but salty fat dripping in horrific chemicals.
But my-oh-my, what a fine way to dress up those carcinogens. In our not-even-close-to-kosher home, we are all big bacon fans.
That's why I was drooling over TIME magazine this week -- reading out loud a story on bacon making its way onto the dessert menu. Those long, dismal hours between dinner and breakfast no longer have to be "bacon-free." You can have your cake and bacon, too.
Goodies like Maple Syrup Pudding with Bacon and Bacon Chocolate Bars. I am intrigued. And salivating. There will be Bacon Experimentation at our house this weekend.
Here's a recipe for an hors d'oeuvres that was a favorite of ours years ago -- back before kids -- when we led a shallow existence and spent our weekends organizing dinner parties, wine tasting and leafing through gourmet magazines.
These are salty, spicy, sweet, delectable morsels - we served them before dinner, but they could easily do double-duty as dessert.
Yeah, it makes a big old mess in your oven -- but what a way to go.
Bananas in Bacon
Slice a couple of firm bananas (yellow, but not mushy) into 1/2 inch slices. Place a drop or two or three of Tabasco Sauce on each slice and wrap each banana piece in a half-strip of uncooked bacon. Secure it with a toothpick. Broil them til the bacon is cooked -- you may need to turn them halfway through cooking, but watch carefully -- try not to set the kitchen on fire.
Here's Joel Stein's article in Time
And a few Bacon-for-Dessert recipes. Enjoy.