Has Bacon Jumped the Shark?

As one French chef told me at Le Cordon Bleu, “Pork makes everything taste wonderful.” But I’m not sure what he would think about this new trend: Bacon in dessert.

 
It’s a real trend, too. One of the finalists on last season’s Top Chef offered up bacon ice cream. As I sweated away on a treadmill this morning, trying to rid my body of pork- and butter-derived fat from my thighs, a hot young tatooed chef in Tampa offered up a bacon-inclusive version of bananas foster. And then, someone sent me a link to this story in Time magazine about bacon and desserts.
I’m not knocking it. In fact, I get the whole salty+sweet thing. I just thought you should know…
 
Recipe from the Fly Bar & Restaurant in Tampa:
Bacon & Bacons Foster-ish
2 Bananas, sliced in half lengthwise
8 strips thick cut bacon
½ tablespoon ground cinnamon
1 tablespoon granulated sugar
1 cup dark rum
1 cup dark brown sugar
4 scoops vanilla ice cream
 
Saute the bacon in a skillet over medium heat until crispy, about 10 minutes. Remove to a plate covered with a paper towel and dust with the cinnamon and sugar immediately. Reserve the bacon fat.

In another large skillet, add the syrup and rum over medium-high heat and reduce to about 1/3 of a cup, about 10 minutes or until it gets thick like maple syrup.

In the bacon pan using the reserved bacon fat, add the bananas and cook over medium-high heat until golden brown on one side, then flip. The banana will soften, so be gentle. As soon as the bananas are golden on both sides, place 2 pieces of the sweetened bacon on the plate to form an “X” and place the banana over the top.

Add a scoop of vanilla ice cream and drizzle the rum sauce over the top of everything and serve.

About katflinn

Kathleen Flinn is the author of "The Sharper Your Knife, the Less You Cry," "The Kitchen Counter Cooking School" and "Burnt Toast Makes You Sing Good." All are published by Viking/Penguin.

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