Wednesday, January 23, 2008
So I live in a bacon obsessed town. Really. Here in Portland, we've got VooDoo Doughnuts doing a Maple Bacon doughnut (not so good, I've had it and they use cheap bacon), Le Pigeon doing a bacon cornbread dessert, and my favorite brunch place, the Screen Door, doing a praline bacon thats to die for. Last night, I threw the bacon/everclear mix (after it was strained off) in the freezer, wrapped it in saran wrap, and forgot about it until today.
When I got home today, I opened the door to the freezer, and rather than a thin layer of fat on top of the alcohol, which is what I expected, I instead found the awful mess pictured above. I thought something had gone horribly wrong, but I though to myself, "What the hell, put it through a coffee filter and see if you can salvage it", and damn if I didn't. The fat had basically almost formed veins in the liquid while it was in the freezer, and when I put it through a coffee filter, it took the fat right out, leaving me with a pale golden liquor with a very nice bacon scent.
Tomorrow, I'm going to use the bacon everclear to make my mother in law's recipe for german eggnog (for the record, I seriously have the best mother in law anyone could ever have. She's a great cook and has a wonderful sense of humor). I think the bacon will add an extra dimension to the eggnog. If not, well, I've already gone too far not to share the results with you. I should have some of the bacon everclear left over too, and I'm thinking of doing a BLT concept. Maybe bacon everclear, lettuce juice (can you juice lettuce or is it just water?) and maybe garnish it with a cherry tomato. Or maybe the bacon everclear with tomato water and lettuce juice. Its too early to think too much about it.