Let’s Talk Bacon!

 

So my daughter and I have this big debate. We’ve discussed it at length and I still don’t understand! Now don’t misunderstand me, we both love bacon. It’s just that I can’t see how anyone could prefer thick cut bacon to the wonderful, thin cut, fat and lean rippled classic bacon that most of us grew up eating. Can you even imagine a bacon, lettuce and tomato sandwich where the bacon overpowered the flavors of the lettuce and tomato or trying to crumble a thick piece of bacon to sprinkle over a salad. How about wrapping shrimp in a thick piece of bacon. You see what I mean. Now don’t get me wrong there are times when thick bacon is needed, like in a pot of beans or chopped up in chili. The possibilities are endless and yet our debate gets heated and we decide there are things we just don’t agree on.

 

Ah, I know we all have problems and mine will not be solved just talking so I decided the best course of action would be to create some recipes that showcase the versatility of bacon. And I’ve started with one of my favorites “Baklava” But not just any baklava. How about chocolate baklava! But wait. How about Chocolate-Bacon-Strawberry Baklava” The flaky phyllo dough, rich chocolate and salty bacon seemed to be made for each other. Add some nuts and strawberries because of course that almost makes it a health food (You know, chocolate and healthy berries) The logic works in my delusional world. Anyway here’s the recipe. Hope you enjoy it as much as I did.

 

Chocolate-Bacon Baklava

Ingredients
1-8oz roll Phyllo dough, thawed
½ cup butter, melted
1½  cups walnuts or pecans, chopped
8 slices bacon, cooked until crispy, crumbled
12oz semi-sweet chocolate, chopped
¾ cup honey
½ cup sugar
¼ cup water
1 teaspoon lemon juice
2 cups strawberries, sliced (optional)*

Instructions
1) In a food processor, finely chop bacon and pecans. Pour into a bowl and add chocolate.

2) Unroll phyllo and place single sheet in 9x14 baking pan. Brush with butter and repeat until you have 5 layers. Spread 1/3 bacon-chocolate mixture on top of phyllo. Repeat layering phyllo until you have 5 more layers. Top with 1/3 bacon mixture and layer phyllo and butter 5 more times and top with remaining chocolate-bacon layer.  Layer 5 more sheets of phyllo and butter. Brush top with butter and bake for 35 to 40 minutes at 325 degrees.

3) While the baklava is baking, combine honey, sugar, water. Bring to a boil. Reduce heat to low and simmer about 5 minutes or until sauce reduces and starts to thicken. Remove from heat and add lemon.

4) Pour cooled sauce over baklava and allow to set for 1 hour before serving.

Notes:
Who doesn't love bacon! Here's just one more way to enjoy it, even for dessert. The salty bacon taste and crunchy pecans are a great addition to the melted chocolate.  The sauce adds a fresh sweet, lemon flavor which compliments and enhances this complex yet traditional dessert. You can serve the baklava with whipped cream or reserve some of the bacon-pecan mixture and sprinkle it on top.
*Baklava may be topped with strawberries before pouring sauce over top.