The bacon we ate in January

We need to talk about Bacon. About dates stuffed with almonds and wrapped in bacon. Water chestnuts wrapped in bacon. Tater tots wrapped in bacon. Pork tenderloin wrapped in bacon. Meatballs stuffed with jalapeno Havarti cheese wrapped in bacon. Cake…you guessed it…wrapped in bacon.

And those are just things wrapped in bacon. There are also crackers made with cheese and bacon, topped with delicate prawns. There are Hungarian biscuits made with butter and bacon. Balls of cream cheese rolled in bacon bits. Tiny maple bacon tarts. Quiche with bacon. Creamy bacon dip. Yams with bacon. Bacon bombs. We’re talking literal explosions of BACON.

We haven’t even touched on the facon. Bacon that isn’t bacon. Because it’s facon. Infused with coconut mystery and embedded in cornbread and macaroni cheese.

In the nearly five years of running this fabulous group (Summerland Bakers’ 5th anniversary is coming up at the end of April – should we have a party?), I continue to be awed by our collective culinary creativity. Thank you to everyone who answered the call of BACON, and to the glorious Lisa and the Summerland Waterfront Resort for once again hosting our giant January potluck. Before I begin with the photos, SAVE THE DATE for our upcoming gathering:

  • When: Wednesday, March 14th, about 6ish
  • Where: Maple Roch’s new location on Victoria Street
  • Theme: Canadian Classics. This can be a classic Canadian dish or something that features an iconic Canadian ingredient. Call shotgun if you’re doing Nanaimo bars or butter tarts, so we don’t have end up with too many.

Onward with the photos! There are several dishes that I’ve missed. When there are more than 20 of us at a meetup I get a little sensually overwhelmed and struggle to maintain focus.

Laura’s Five Cheese Mac n’ Cheese with 2 kinds of facon. I forgot to ask her what those were. No matter. It all came together in a cheesy, facony gooey delight.

We were treated to another of Denise’s one-of-a-kind recipes, this time her Brie, Applewood Bacon, Spicy Peach Chutney & Green Onion, Topped With Asiago Tarts.

Janice’s Bacon and Three Cheese Bombs. Mmmm…tiny bacon explosions.

It may have been her first Bakers meetup but Sheila really went for it with her Bacon Cheese Crackers topped with more bacon and sliced prawn cooked in Maple Roch syrup and Union Kitchen Habanero Sauce.

Dorthea’s Bacon Pecan Toffee Sticky Buns would be soooo good with ice cream.

If you’re ever thinking of making the ultimate Superbowl weekend menu, I would add Ingrid’s Bacon-Wrapped, Jalapeno Harvarti Cheese-Stuffed Meatballs.

Another one you may want to pair with a salad to make you feel better. Thank you to Tracy & Mackenzie for introducing us to Bacon-Wrapped Tater Tots with Cheese & Brown Sugar.

Judith used Maple Roch Maple Syrup for her Balsamic Maple Bracon Strips.

Bourbon and Bacon – what a delight. These are Tracy’s Signature Cookies with Chocolate Bourbon Icing and BACON.

Kim aged her homemade coconut facon for three days in order to make her cornbread. This is a woman who once made her own marzipan to wrap around her homemade Battenberg cake. Aged facon is nothing to such culinary wizards.

These are Cream Cheese Bacon Balls, made by Judith. Don’t you just want to get a knife and smear the whole thing on a cracker?

I think these are Wendy’s Almond-stuffed dates wrapped in Bacon. Which means I didn’t get a photo of LeeAnna’s Bacon Wrapped Water Chestnuts. Be assured both were delicious.

Peter (also known as Peter the Brave for once again being the lone male among 25 women) made Hungarian Pogácsa, a bacon biscuit often made with lard and crackling, but for this is recipe used butter and bacon.

Lory’s Maple Bacon Butter Tarts could be the ultimate Canadian snack.

Mirjana’s Maple Bacon Cake was resplendent with both strips and sprinklings of bacon.

Maple Roch once again made an appearance for Betty-Ann’s Maple Bacon Crack.

Chantelle and Rylee’s Maple Bacon Chocolate Pecan Butter Tarts. Look at them. Imagine them. They were that good.

The delicious Bacon-wrapped Pork Tenderloin was brought by Lorraine, courtesy of her eldest son.

Classic Quiche Lorraine! Zero leftovers for this dish. Thank you, Theresa.

Sophia’s Sour Cream & Bacon Deviled Eggs. I’ve now made them twice, and I’d make them yet again.

Cathy gave her Spanokopita a “bacon twist.”

An example of the glorious bacon chaos upon a plate. The plate owner asked to remain anonymous.

Thank you everyone! Here’s to another year of decadence for no reason other than we can.

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