May-June 2016_nobleed

Dessert

Bacon & Chocolate Chip Cookies WHAT YOU WILL NEED 2 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking soda ½ cup light brown sugar 1 teaspoon Rouse salt 2 teaspoons pure vanilla extract 1½ teaspoons cinnamon 1 large whole egg plus 1 large egg white ¼ teaspoon nutmeg 1½ cups Rouses cooked bacon, chopped 1 cup chilled bacon fat (you can substitute Hot Belly) 1½ cups semisweet chocolate chips HOW TO PREP Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the bacon fat with both sugars on medium speed until light and fluffy. Add the vanilla, whole egg, and egg white. Beat on low speed until well combined, scraping down the sides of the bowl as needed, about one minute. Add the flour mixture in two batches, mix until just combined. Mix in the bacon and the chocolate chips. Using a spoon or an ice cream scoop, shape 2 heaping tablespoons of dough at a time into balls and place about 1½ inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are golden brown, about 10 to 15 minutes. Let cookies cool completely.

Caramel Popcorn with Spiced Nuts & Bacon Spiced Nuts WHAT YOU WILL NEED 1 cup pure maple syrup 3 cups unsalted, roasted nuts ½ teaspoon dry mustard 1 tablespoon fresh thyme, minced ½ teaspoon cayenne pepper 4 ounces thick sliced bacon 1 tablespoon kosher salt HOW TO PREP Preheat the oven to 325 degrees Place the bacon on a parchment lined sheet pan. Bake until the bacon is crisp - transfer on to paper towels to drain, than finely chop. In a medium bowl, mix the thyme, salt, cayenne and dry mustard. Add the nuts, maple syrup and bacon and toss until the nuts are evenly coated. Scrape the nuts onto a parchment lined sheet pan. Bake until the maple syrup has thickened, about 30 minutes, stirring once halfway. Let the nuts cool completely, stirring frequently to break up any large clumps. Set aside. Caramel Popcorn WHAT YOU WILL NEED 1 tablespoon Rouses vegetable oil ⅓ cup popping corn 1 tablespoon butter ½ cup Rouses honey Heat oil in a saucepan over medium heat. Add the popping corn and cover with a lid. Cook lightly, shaking the pan, until all the corn has popped. Place in a bowl. Place the butter, honey and sugar in a saucepan over low heat. Stir until the butter is melted. Increase heat to medium and bring to a boil for 3 to 4 minutes or until golden and thick. Remove from heat, add the baking soda and stir to combine. Pour the caramel over the popcorn and toss to combine. Spoon onto a baking pan to set. Once cooled, break up and place in a large bowl. Add the spiced nuts. Enjoy! ½ cup granulated sugar ¼ teaspoon baking soda HOW TO PREP

Baker’s Tip Scoop the cookie dough balls onto a parchment lined cookie sheet. Place uncovered in the freezer. Once the dough balls are frozen solid, transfer to a freezer bag. Stash back in the freezer. Next time you’re ready to “pig out” on a cookie or two, all you have to do is bake.

Growing up, mole was a staple in our house. I can’t think of anything much better than a grilled pork loin smothered in mole. Maybe it’s my Mexican roots, but I’m always trying to find new ways of incorporating the savory into my baking. And bacon makes everything better. If you’re ever in a friendly cooking competition and want to ensure victory, add bacon. I once won a $50 bar tab in a “dip” contest using baked thick- cut bacon as “chips” to dunk into a creamy, spicy jalapeño popper dip. Sporktacular!

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