Gingerbread and Candied Bacon

If you want people to love you this holiday season make them these things.

This spicy gingerbread has a bright flavor from the addition of lemon zest. If you have a microplane zester use it. If you have a spice grinder use it; this recipe truly benefits from the potency of freshly ground spices. I don’t have either of those tools and my gingerbread was delicious.

Candied bacon is salty, sweet, and sinful. It is also incredibly easy and popular. Eat it plain, put it in batters (waffles!!!), or sprinkle it over ice cream (coffee is excellent), soups (potato) or salads (iceburg wedge).

 

Gingerbread:

2 eggs

3/4 cup dark molasses

4-5 tsp ground ginger

pinch allspice, cinnamon, & black pepper

grated zest of one lemon

2 cups flour

6 tbsp melted butter

1/4 cup milk

1 tsp baking soda

Preparation: beat eggs until light and frothy. Add molasses and beat. Stir together brown sugar, spices, and lemon zest. Add to eggs. Lower speed and add 1/3 flour, then butter, then 1/3 flour. Stir together buttermilk, milk and baking soda. Add to batter. Add remaining flour and mix until blended. Pour batter into greased and floured 8″ square baking pan. Bake at 350 degrees for 45 minutes (until gingerbread pulls from sides and toothpick comes out clean). Enjoy plain, with cream cheese frosting, or fruit preserves.

 

Candied bacon:

bacon

brown sugar

spices (I used cinnamon and chile powder)

Preparation:

Mix spices and brown sugar in a dish. Coat raw bacon thoroughly with the mixture. Line sheet pan with tin foil. Place lightly greased cooling rack on sheet pan. Set bacon on top of cooling rack. Bake in 350 degree oven for about 15-20 minutes. Check on your bacon frequently because it comes in different thicknesses and can burn quickly.

I forgot to take a picture of the finished bacon or save a piece for my roommates- oops!

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