Pop On Over

If you didn’t smell the bacon sizzling, you certainly couldn’t have missed the sound of the smoke alarm announcing that our apartment kitchen oven doesn’t have a built-in exhaust fan. Not to mention that bacon fat has a low smoke point.

I whisked together some batter, but we weren’t thinking about pancakes. Yorkshire puddings, my dear. Saturdays are the day I usually go overboard baking, and this weekend was no exception.

The GBBO is available on DVD at the local library, so we’ve been re-watching some of the episodes. The finalists were instructed to prepare a picnic for their showstopper, and the asparagus and salmon quiche caught my interest. Fresh asparagus is on sale at our grocery stores this weekend, so the timing seemed right to experiment.

Storm Riley suprised us not only with snow and winds strong enough to knock any loose twigs, branches, limbs, and even whole trees, but also strong enough to knock out the power in surrounding neighborhoods. This morning the closest grocery store didn’t have electricity, so I didn’t push my way in to demand a bunch of asparagus.

But the storm only made our apartment’s power blink on and off for a few seconds, so I was still able to make pie dough for quiche, properly chilling it before rolling it out. Bacon and (Oh no! I just realized that I should have used Swiss!) Parmesan with green onion would have to do instead of salmon and asparagus tips.

While blind baking the crusts, the thought came to mind that I might as well take advantage of a preheated oven. So I looked up a recipe for Yorkshire puddings in my British Bouquet and halved the quantities, since I only had a little bit of bacon fat and juices to work with.  The ingredients are basically the same as for pancakes. You just pour the batter into partially-filled (with meat drippings) muffin tins that have been warming in a hot oven. Twenty minutes later, you have puffy and delicious Yorkshire puddings.

On another episode of the GBBO, the contestants prepared these, but they also had to make fillings. The puddings do make a nice container for the pretty fillings, but they taste delicious on their own.

Maybe next time I’ll pop over to your place to bake instead of alarming the neighbors.

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Tasting: Bacon


Standard: Lancaster Brand bacon

Smith: uncured bacon wrapped around fig & goat cheese and bacon-wrapped dates & goat cheese

Stumpff: pancetta with guacamole on sliced sweet potato

Zartman: low-sodium bacon wrapped around asparagus spears

Zartman: bacon jam made with onion and balsamic vinegar


Homemade Bacon Jam and Freshly Baked Bread

Bacon Jam:

  • slices bacon, chopped
  • Vidalia onions, peeled, sliced thin, and diced
  • Mustard seed Dijon mustard
  •  brown sugar
  • apple cider vinegar
  • ¼ tsp. red pepper flakes I forgot to put this in.
  •  balsamic vinegar


  1. Cook bacon until crisp. Remove the bacon from the pan. Set aside.
  2. Add the onions to the fat in the pan. Cook until onions are translucent and lightly browned, 10 to 15 minutes.
  3. Add the bacon, mustard, brown sugar, cider vinegar, and balsamic vinegar. Stir to combine.
  4. Bring to a simmer, then reduce heat and continue to cook until the liquid has reduced, about 45 minutes.
  5. Remove from heat and let cool.
  6. Spoon into jar and store in refrigerator.




Categories: bacon, Breakfast, Food and drink, sauces & condiments, Tasting | Tags: , , , , , , , | Leave a comment

This Week

Categories: bacon, beef, Bread, Breakfast, Cheese, Chicken, Dessert, Food and drink, German food, Potato, Vegetables | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

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