A few years ago my husband Peter and I spent Valentine’s Day making bacon roses in our tiny kitchen. The dogs were going nuts of course, especially Ziggy (above) who simply would not stay out of the kitchen.
The bacon roses (naturally low carb!) are really easy to make (step-by-step photos below) and (at least in my book) a super romantic gift ANY time of the year. Plus it’s a fun, low-cost way to spend some extra time together, and isn’t that the point?
What you need to make bacon roses:
24 strips of bacon (I prefer thick cut)
24 toothpicks (soaked in water for at least 15 minutes)
24 long skewers
4 disposable muffin tins (6 compartments each)
Vase or tissue paper and ribbon
Paper towels
Hammer and nail
Directions:
Preheat oven to 400 degrees.
Poke holes in muffin pan bottoms (for draining). Place muffin pans on a baking sheet covered with foil to catch grease. You want the “tips” of the roses to get extra cooked, so use the pan walls to hold each piece up.
Roll individual bacon slices into “rose” shapes.
Secure with toothpicks (soak in water to prevent burning) and place one each into muffin tins.
Bake for about 40 minutes until nicely browned (depends on your oven). Transfer to paper towels to drain.
Gently remove toothpicks and replace (in same hole) with long skewers.
Present in a vase or bouquet to the pork lover(s) in your life.
We couldn’t finish them all in one sitting of course and added leftovers to salads and omelets the rest of the week. Peter and I have been together over 20 years, so maybe that old adage is true… “those who bacon together, stay together”? Ok, maybe not. But we do love our bacon.
Link to Sarah Tisdale’s Bacon Broquet (where I first saw the idea!)
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Originally posted March 2011
MoonBeach Diary 