Sunday, November 9, 2008
Homemade Bacon Butter. Toast Shall Never Be the Same. Ever.
So, tonight I made some Bacon Butter. Look at it and shiver with envy.
I know you are saying, "I want to be able to taste toast that is so biblically good that I will almost pass out from sheer glee!" Don't worry, I am going to share how I accomplished this.
If you read my last post about homemade butter, then you will know how easy it is to make delicious and fresh butter at home. Seriously, it takes like five minutes, some cream, and a food processor. I am always one who strives to gild the lily and there was bacon in my fridge, so an idea was born- Bacon Butter.
I began by cooking up 4 slices of some awesome bacon I purchased the other day. It is smoked, but uncured, thick cut bacon. It has a certain freshness that you don't find in other, more run of the mill bacons.
Surely no one has ever painted a prettier picture than is conveyed by a simple photo of frying bacon.
When the bacon was done I scarfed a piece and then finely minced the remaining three slices.
I allowed this to cool a little and then threw it in with about a quarter of a cup of the freshly made butter.
I mixed this up into a beautiful bacon/butter amalgam.
Into the toaster went a sturdy piece of wheaten bread. I could hardly wait until it was done. When it popped up I slathered it thickly with the fresh bacon butter.
Verdict: There is really no describing how good this was. The art of toast and spread reached its apex this November night in my Upstate New York kitchen. I doubt that such a savory and satisfying snack has been enjoyed in many Michelin starred kitchens. The freshness of the butter and the delicious bacon drooling into the nooks and crannies of the good bread was a thing of beauty. I wish I could dispense this via the internet, but you will have to make this for yourselves.