Celebrating International Bacon Day 2014
International Bacon Day is today! It seems pretty convenient that this year it falls on the long Labor Day weekend so if we overindulged in bacon-centered dishes, we can either sleep it off or go on a longer workout to burn it off.
At any rate, the inaugural Famrland Bacon Treasure Hunt is commencing and folks who are located in Denver, St. Louis and Kansas City can participate. But us New Yorkers will celebrate by baking, cooking, and eating a whole bunch of bacon. Trust me, when you have a bacon loving boyfriend, he thinks this is Christmas and will happily feast today.
Some of the things I’ve baked and cooked with bacon are:
I’ll give you the most unusual recipe of the bunch seen above — the oatmeal, bacon and currant cookies. It’s primarily a crisp cookie that is sweet from the currants contrasted with a salty bite of bacon. You are more than welcome to substitute currants for raisins or any other dried fruit. I’ve shared them with friends and family and they were fighting over these babies.
Oatmeal, bacon and currant cookies
Adapted from BonAppetit.com
8 ounces sliced bacon, cut into 1/4-inch squares
2 1/4 cups cake flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup (packed) dark brown sugar
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon vanilla extract
1 cup old-fashioned oats
2/3 cup currants
1. Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.
2. Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2–3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4–5 minutes. Mix in dry ingredients.
3. Fold bacon, oats, and currants into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-oz. ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3 inches apart. Chill dough for 1 hour or cover and chill overnight.
4. Arrange racks in upper and lower thirds of oven; preheat to 375°F. Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20–22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. Can be made 3 days ahead. Store airtight at room temperature.