![]() ![]() I found much of the sugar-spice coating bubbles off the bacon as it is cooking so I devised an alternate method where you first dredge the raw bacon strips in flour then in an egg wash before you coat with the sugar & seasonings. ![]() ![]() Bake until crisp for 20- 30 minutes (depending upon your crispy liking). Apply liberally to each strip of bacon by taking each strip and hand rubbing them. If you want your bacon more coated in sweet and spicy flavor, add more ingredients to your liking. Combine all of your spices and sugar together into a bowl and mix thoroughly. (Imagine how much bacon you could buy!) Well, enough of our jibber-jabber, here’s how you make this recipe of magical meat! Because we all know that a billion dollars is much better than a million. Personally, I think we should call it the Billion Dollar Bacon. We think it’s just because bacon is already delicious and the addition of the sweet and spicy flavor after you taste it, makes you say, “WOW! This tastes like a Million Bucks!”īut again, we’re just guessing. We looked into why it’s called that but we honestly couldn’t find any origins. It’s also known as the Million Dollar Bacon. Some of you may have heard of the Millionaire’s Bacon. Store in an airtight container for up to 2 days.Millionaire’s Bacon Febru2:00 am Published by Bacon Today 6 Comments If you’re not going to eat right these away, wait to glaze them. But it’s up to you how small or big you’d prefer them. About 1/3 cup fritter batter is called for in this recipe. But you could always go for a store-bought sauce it might help you get to the good part faster (eating!). If homemade caramel is your jam, then challenge yourself! Just don’t forget to add some salt. Once the liquid is added, give it a few stirs to incorporate the dry crumb and stop. And for that same reason, you should barely touch the batter. The butter is incorporated in the same way you would make biscuit dough. This seems obvious, but you want these as delicate and melt-in-your-mouth as possible. Try your best to maintain that temperature around 350°-the ideal temperature zone for these fritters. The oil should be heated to 360°, and once the fritters are added, the oil temperature will immediately drop. Let it come to temperature over medium heat. Moderate your frying oil but don’t stare it down. Oat milk is used because it adds a subtle oat-like, earthy character to this style of fritter and has a creamy viscosity, which is a good substitute for whole milk. If you prefer a sturdier pear that will give you more textural crunch, then d’Anjou is a good choice. If the pears are in season when fried, the pieces almost melt into the batter, but just enough so that you still recognize the bits of fruit present. These fritters are solely about their pear-forward flavor. It also doesn’t give off the prominent grainy mouthfeel pears are often associated with. I opted for a Bartlett pear here because of its texture. They're fluffy, dense, and tender all in one. Just like the apple fritters we know and love, pears could be used in the same way. It’s time they hit their caramelly spotlight. According to the International Fresh Produce Association, pears rank 15 on the list of most purchased fruits. ![]() Fritters don’t discriminate-fruits, vegetables, and meat are all welcome to the batter party! So I got thinking about pears and their lack of usage in desserts and thought they might fare well in fritter form. The term “fritter” ranges from the legendary German apple fritters to Southern savory corn fritters, and even the Ashkenazi potato latkes. ![]()
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