City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Bacon Caramel Sundae
May/Jun 2009
From Kevin Kent of Knifewear: “The first time I made this was for a cooking class. I wasn’t certain it would be a tasty treat, but I had faith. In the end the only complaint was that there was not enough bacon in the sauce. I’ve doubled the bacon for this recipe. I believe it’s a good move.

½ lb thick sliced smoked bacon (ie: Regina’s from the Crossroads Market)
3 T. unsalted butter
1 c. brown sugar
1 T. water
1/4 c. brandy
1/4 c. whipping cream

Cut the bacon into lardons (matchsticks) and fry in a pot till crispy. Remove the bacon and reserve. Keep fat in the pan. Add the butter, brown sugar and water. Boil until the soft ball stage is reached on a candy thermometer – 235°F. Take the pan off the heat and let cool for a minute. Add the brandy and stand back as the mixture may spit. Add the whipping cream and stir. Now you have a yummy brandy bacon maple caramel sauce.

Pour the sauce over vanilla ice cream. Garnish with a bit of whipped cream and a reserved crispy bacon shard. Weird, but good, and my cooking class agreed. Serves 4 to 6.