Nothing perks up a get together like the smell of freshly cooked bacon, and this appetizer has the bonus of brown sugar, minced walnuts, orange zest and a hint of rosemary.
I have been traveling west of Fairfax CA to Forest Knolls to shop at their Community Farm Stand run by Jim Baum. It’s a beautiful drive, and he has everything you could ever want – line caught salmon, fresh eggs, loads of produce, and pepper bacon from DG-Langley that could possibly be the best I have ever tasted….and that says a lot!
I had been looking for appetizer ideas, and ran across this recipe out of Modern Comfort magazine. I tell you now, you will not have leftovers with this one!
Preheat your oven to 375 and line a baking sheet with foil. Add your bacon strips and bake for 15 minutes.
In the meantime, grind 1/4 cup walnuts in food processor, or mince into small bits with a butcher’s knife.
Add 1/4 cup brown sugar, and mix together.
Zest an orange or tangerine. It really takes a good amount to let the orange flavor shine through.
If you happen to have a rosemary plant or bush, cut a little bit off.
Cut the leaves off the stem.
And then mince into small bits. Rosemary is very powerful, and it only takes a small amount to make a big impact. The oils will permeate the entire dish, so be judicious with the amount you use. I only minced about half of what is shown in the above picture. If you don’t have fresh rosemary at home, it should be in your produce section at the grocery store.
Once the bacon is partially cooked, remove it from the baking pan, and discard the foil and grease. Wipe down the pan.
Carefully press the sugar, nut, rosemary, orange zest mix onto both sides of the bacon.
Reline the pan with foil, return the bacon to the pan and cook until bacon is bubbly and cooked thoroughly – approximately 10 minutes. Cool slightly then cut into squares and watch them disappear!