Sunday, July 4, 2010
Well, duh. You don't expect me to throw away the liquid molten gold that is created when you cook bacon, now do you? There's been a lovely little jar in my fridge, collecting the drippings. I actually don't use it all that much, but a little touch here and there really can boost the flavor of certain dishes. Then I came across a recipe on another blog -- see the original post here -- for bacon fat shortbread cookies. OMG!
I decided to tweak it a little, and what developed was shortbread bars, with hibiscus sea salt. If you've read some of my previous posts, you'd heard my affinity for sweet & salty flavors. This certainly hits that spot! The sweetness from sugars (both regular & brown), savory from the lovely bacon flavor, and salty from the touch of purplish hibiscus sea salt.....while I like the flavor the hibiscus gives, another good quality sea salt or fleur de sel would work. If you're dying for the mouthwatering recipe, drop me a line..... I'll share! All in the name of bacon. Hmmm, wonder how this would be with some little bits of bacon IN it???