Salted Caramel Bacon Bars

There are some foods that just naturally go together, like PB&J, chips & salsa, and beer & pretzels, to name a few. There are also some that, well... let's just say they've been tried and experimented with and in the end, should have been left alone. I'm not judging, as I have eaten my fair-share of unpopular foods and enjoyed them. But when it comes to experimenting, the one food I find that always seems to end up on top when mixed with other foods - unless you are vegan - is bacon. I'm talking about that trusty, salty, crispy, fat-drenched pork candy!  Can I get an Amen!

Now, all of my vegan readers will just have to pardon me for a second as I share this newest creation. It's quite simple, actually. I have a friend who had a birthday over the weekend and let's just say she is pretty obsessed with that pig candy.  She is also a lover of salted caramel and I wanted to bake her something special for her special day. With both of those in mind, I decided to try combining the two flavors.  I must say that I have been making these caramel bars from Averie Cooks more than my fair share in the last few months as people just go nuts over them.  I also like how easy they are to make. Adding the bacon seemed like a no-brainer... as well as a match made in heaven... I'm jus' sayin'!

Salted Caramel Bacon Bars
  
Makes one 13" x 9" pan of bars (Depending on your love of bacon and caramel)

1 1/2 Cups of Unsalted Butter (3 sticks) Cubed in 1 Tbs. increments
1 1/4 Cup of Powdered Sugar
3/4 Cup Granulated Sugar
1 1/2 Tbs of Vanilla Extract
3 Cups of Flour

3/4 Cup of caramel sauce (store bought ice cream topping is what I used)
1/2 lbs of crispy cooked bacon chopped in bits. (I used low sodium bacon)
1 Tsp. of Kosher Flaked Salt

Pre-heat oven to 350˚.  I baked the bacon first using this method, but kept the oven temp at 350.
While the bacon is cooking, place the butter and sugars and vanilla in your mixer fitted with a paddle. Mix until all are incorporated. Then scrape down the sides and add your flour. Mix again until dough pulls away from the sides of the bowl. Line your 13x9 in pan with parchment paper (I always do this to make sure the bars don't stick and get really good cutting results). Take 3/4 of your dough and pat it in the pan making sure it is flat and even throughout the pan.

~ Note: I will place another piece of parchment on top of the dough and use a glass or small roller to make sure the dough is completely flat and even. Then I remove the top parchment.

Before placing in the oven, use a fork and prick the top of the shortbread all over to prevent bubbles. Place in preheated oven and bake for 20 min. After the first baking, pull out and spread on top (evenly) your caramel sauce. Then sprinkle on your bacon bits. Lastly, sprinkle on the kosher salt. Then take your left-over dough and crumble little bits (dime size) all over the top and place the whole pan back in the oven for approx 20-30 minutes until all the shortbread crumbs on top are brown and golden. Cool an hour (I know, it's hard to wait!) before taking the whole parchment-lined bar out of the pan and cut into squares.

~ Note: after the bars come out and before you cut, you can drizzle more caramel on top.  I prefer not to as they are easier to handle. You have now been warned. These bars will go quickly and they will become your new best friend, or share and get yourself a whole new group of best friends.

Happy Birthday Suzanna!

 

12 Days of Meyers - Feta Dip

I met Suzanna back in 2010 when I was working on a very special blog post for restricted diets. I had reached out to the local food bloggers with the hope of starting a community project to help out some folks that were dealing with an unexpected health issue that required a very restrictive diet.  She was one of the first to respond. During that time we exchanged several e-mails and with each, our budding friendship grew. From that project alone,  I knew her heart was big and that she had a passion to give back to our community.  I quickly enlisted her to join my volunteer committee for AFBA Philanthropy events and we've been great friends ever since.

What I also need to mention is just how crazy popular she is here in Austin.  Her South Austin Foodie blog has a very large following and is growing every day. If you live in or around South Austin then you know that the food scene is really picking up, but I swear, if it were not for her dedication to trying all of these places out and constructively critiquing them,  I would not know that half of them even existed. She keeps us informed with her weekly bits and bites, letting us know who is closing and who is opening. Occasionally she will throw in some original recipes (which I love) and she always treats each restaurant with the upmost respect when she decides to a post on them. She is highly respected and has been rewarded for such.  She is now in charge of rallying the volunteers over at the AFBA (no surprise) and she continues to stay up on all the media openings. One of the reasons I asked her to do a recipe for me was because the yummy lemon ginger scones that she made last year were the kind you dream about. Of course, I was not at all surprised that she used one of her many travels to create this delicious feta dip recipe.  Check out her site next time you can't figure out where to eat in Austin, or if y'all just want to know what's happening with the South Austin food scene.

I visited Morocco in 2008, and one of the things that sticks with me to this day are the vibrant colors throughout the country. From the souk merchants selling spices arranged in big piles, to the colorful ceramic tiles and dishware to the seemingly endless groves of olives and citrus -- color is everywhere! (And yes, both my pictures here feature ceramics I bought while in Morocco.)

Common throughout Morocco and North Africa are preserved lemons, which are simply made by putting lemons in salt, and letting them cure. Over time, the salt softens the rinds, which is the primary part used. With Meyer lemons, they are already a bit sweeter than typical lemons, so using them to make preserved lemons really makes for a nice flavor.

I was fortunate to receive Meyers from Girl Gone Grits last year and I found a jar of my preserved lemons in the fridge. For the 12 Days of Meyers, I thought a Moroccan-influenced recipe would be nice, and looked to my Moroccan cookbooks for inspiration. I’ve created a feta-based dip that can be easily tweaked for the flavors you wish to feature, and it also makes a great filling for a briouat, a phyllo-filled pastry which can be sweet or savory.

Use the dip as is with vegetable sticks and chips, as a spread on pita bread and then lightly toasted in the oven, stuff a chicken breast with it, or use as a sandwich spread.

Feta Cheese and Preserved Lemon Dip

8 ounces feta cheese (milder flavored or low sodium preferred), crumbled

3 medium cloves garlic

3 Tablespoons preserved Meyer lemons, roughly chopped (the rind, not the pulp)

⅓ – ½ cup Greek yogurt (I used non-fat) or low fat sour cream

1 Tablespoon Meyer lemon juice

1 teaspoon za’tar seasoning*

2 – 3 sprigs fresh thyme, leaves removed from stems

Fresh ground black pepper to taste

Meyer lemon zest for garnishing

In a food processor, place the feta, garlic, and preserved lemons; pulse a few times to chop.

Add yogurt, Meyer lemon juice, za'tar, thyme and black pepper and puree until desired consistency is reached.

Taste for seasonings; add additional lemon juice or yogurt (or milk or unsweetened non-dairy milk, or even water) to thin out. It will seem quite salty at first!

When flavors are balanced to your liking, scrape into a bowl, garnish with lemon zest, cover, and refrigerate for at least an hour so flavors can meld.

* Za’tar is a North African/Middle Eastern spice blend of dried oregano, thyme, sumac, sesame seeds and salt. If you’re here in Austin, Central Market carries it in their bulk spice section; other specialty grocers or Middle Eastern stores will carry it. It adds a nice unique flavor to dishes.

Briouats

Phyllo dough, defrosted according to package directions

Melted butter or cooking spray

Feta Cheese and Preserved Lemon Dip (use as is, or blend with some cooked spinach)

This is a pretty loosey-goosey recipe, as I improvised as I was making them; it may not be the best choice for novice cooks (sorry!) because phyllo can be difficult. Alternately, you can buy the premade phyllo mini–cups, which are a cinch to use!

Preheat oven to 375 degrees.
Lay a sheet of phyllo on a clean, flat surface. Spray lightly with cooking spray or brush with melted butter.
Lay another phyllo sheet directly on top, and spray again.
Cut from the long edge into 2 ½ - 3” strips.
At the bottom of a cut strip, place about a tablespoon of dip.
Triangle-fold the strip all the way to the top, making flag-shaped bundles.
Place on baking sheet and repeat with remaining phyllo strips.
Lightly spray tops with cooking spray, and bake 15 – 20 minutes until golden brown.
Let cool on a rack; best eaten slightly warm.

12 Days of Meyer - Day 12: "When Life Gives You Meyers..."

When life gives you an amazing lemon tree that produces more fruit than one can possibly use, it only seems right to share the bounty with others. I had the pleasure of being the Meyer Fairy this past month because our tree had one of those super-productive years. I gave them to friends, neighbors, family members, and some of my favorite food bloggers. I loved how excited they were to receive a big bag of them. Several friends even bartered their own specialties with me which was such a treat. They were all so creative with what they did with the lemons and some even blogged about there Meyer loot. Below you will find stories and links to some of my favorite bloggers and what they did with their lemons. I hope you enjoy reading their entries as much as I did! At this point, I think it's quite possible I could commit to writing a blog solely about Meyer lemons. Unfortunately, I must get back to reality as my tree has been picked almost clean and the cold weather marks an end to another season. Good thing I have a freezer full of freshly juiced juice to last me the rest of the year... I'm jus' sayin'!

First up, check out this trailer if you are in Austin down on Rainey Street. You are sure to get a delicious Persian treat. Chef Nanez is the culinary wonder behind Wholly Kabob and every day she has something new and tasty to accompany her regular menu. She used her Meyers to make a salad shirazi and saffron chicken and I'm hungry just thinking about it.

Next, my friend Carla over at Austin Urban Gardens bartered with me, offering some yummy canned goods from her pantry. Her blog keeps you in the know with all that is in season, as well as what you should be growing in your gardens. She is also the one who is always up on what's happening with the local farmers here in Austin. I encourage you to check out her site.

This next blogger is the cutest little Southern sweetheart whom I originally met through facebook and have recently gotten to know in person. When Katie received her lemons she went home and created this lovely little appetizer. I especially love how she admits the first round was not as she had hoped but kept at it until it was perfected. She is as cute and sassy in her writing as she is in person, so check out her blog if you get a chance.

If you follow me on facebook you should know that I re-post this next lady's recipes on a regular basis. She is a very dear friend and if you are looking for a blog that you can just pull a seat up to, start reading, and instantly feel like you are with her in her kitchen, well then this is the one. I can personally say that she is exactly as she writes. Down home, witty, sassy, and full of Southern charm. If Maggie's pictures don't draw you in at the start, then her lovely stories will. I promise it will be hard to leave her site. This gremolata recipe is just one of her many lemon recipes that she used the Meyers for. I hope you enjoy Notes From Maggies Farm as much as I do.

Tiffany from Trailer food Diaries created several flavors of lemon curd using her lemons. If you have not had a chance to read her latest cookbook I highly recommend it as it's chock full of local trailer food from here in Austin.

My sassy and witty friend Hilah over at HilahCooks bumped up the old family favorite Lemon Bars by using Meyers. She also made some Limoncello and shared some of her stash of lemons with another friend (I love that). Her videos will make you laugh and you will always learn something new whether you are a beginner in the kitchen or a pro. Her printed cookbook was released in 2012 and it's as witty and informative as her popular videos.

My favorite Hip Girl Kate took no time at all to use her box of lemons. As the queen of hip homemaking she quickly used her Meyers to create a yummy lemon strawberry paletas (recipe will be in her upcoming new book out in the Spring of 2014). She also made this yummy marmalade and encouraged a friend towards canning by sharing some of her stash.  If you are looking for a unique gift for the new homemaker/bride or even a college student that wants to be hip in this modern world then I suggest getting your hands on this book.

Addie is our local food writer over at the Austin Statesman. She took 2 loads of lemons with her, one for her family and one for her Mom in Missouri, whom she was visiting while on Christmas break. She made her Mom some limoncello and then just last night finished up making a delightful Meyer lemon tart.

My personal trainer Jeremy from 10 RM Fitness received his first bag of Meyers from me in early December. He had never had them before, so he was obviously blown away by the perfect balance of lemon and tangerine flavors in these sweet orbs. Besides eating them whole (yes you can do that) he kept a supply of lemon water going for his clients. Of course, I had to bring him another bag as he is now sold on the nutritional value and deliciousness of this lemon.

Check out these great ideas from MadBetty. I gave her a bag after Christmas and she has been busy busy. She sent me a note which I think explains it all - "I've been squeezing them into everything! They are the juiciest Meyers I've ever seen. I used the juice in a vegan mac and cheese dish, (stay tuned for the post) over fish and shrimp, in a pasta sauce with garlic, tomatoes and white wine, in herbal tea with honey, and in my smoothies. Mr Betty and I have been enjoying the lemony goodness so much!"

My dear pastry chef friend Christy over at epicuriousities took her lemons and got to work on some up-coming top secret recipes for her day job at cookingplanit.com, however, if you can't wait for that recipe, then check out this link for her special lemon tart recipe.

Finally, South Austin Foodie took her Meyers and made Christmas gifts with them. She gave me a gift of Meyer lemon candied ginger scones and - Oh My! - those were probably the best scones I have ever had. She usually writes only about restaurants, however, on this special occasion she was willing to share her scone recipe with my readers. Thank you a hundred times over as these really are a delicious treat. If you need to know where to eat in South Austin, please check out her blog and by all means try this recipe.

Crystalized Ginger and Lemon Scones
SouthAustinFoodie

1 cup white whole wheat flour
1 ¼ cups white flour
⅓ cup sugar (can omit if glazing)
1 tablespoon baking powder
½ teaspoon salt (Redmond Real)
1 tablespoon lemon zest (more, if using Meyer lemons)
1 ½ sticks frozen butter, cut into pats, and halved
4 - 5 ounces crystallized ginger, chopped (can do in food processor), equaling ⅔ cup
1 cup heavy cream (use less if using regular flour, not whole wheat), plus additional for brushing tops (optional if glazing)

If glazing:
½ - ¾ cup powdered sugar, sifted
½ - 1 teaspoon lemon zest
1 – 2 tablespoons lemon juice
Preheat oven to 400 degrees.
In food processor, combine flours, sugar, baking powder and salt.
Add zest and butter, pulsing until it becomes a fine meal; pour into large bowl
Stir in ginger.
Make a well in the center, and add cream, stirring gently to combine.
Turn dough onto counter with Silpat; gently knead and gather into a ball.
Pat the dough out into a rectangle, about 1” tall (approximately 8” x 8”); can use knife or bench scraper to cut into pieces.
Transfer Silpat to baking sheet; bake for about 18 minutes, until golden.
If glazing, combine all ingredients and drizzle over the tops once cool.

Just in case you missed any of the 12 Days of Meyer posts, I've added the links to each post below for an easy review. Also, I always love broadening my Meyer repertoire so if you have a recipe, please feel free to share the link or any other creative ideas you have for them in the comments below.  Sweet or Savory, you just can't go wrong with these globes of sunshine.

Day 1 - Preserved Meyer Lemons
Day 2 - Meyer Water
Day 3 - Meyer Muffins
Day 4 - Meyer Thyme Butter
Day 5 - Meyer Household Cleaner
Day 6 - Meyer Hummus
Day 7 - Chicken Piccata
Day 8 - Meyer Sponge Pudding
Day 9 - Meyer Margarita
Day 10 - Candied Meyers
Day 11 - Meyer Blackberry Phosphate
Day 12 - Meyer Round-Up

If you're interested, here are some older posts highlighting Meyer lemons:
Meyer Lemon Shortbread
Bob's Limoncello
Lady Bird's Lemon Bundt Cake
Lemonade Pie
Ginger Lavender Lemonade
Vanilla-Infused Lemonade
Meyer Lemon Tartlets