Bacon Roses Bouquet Food
BACON ROSES
Bring home the bae-con this Valentine's Day.
Categories valentine's day bacon bouquet
Yield 3-4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Make the Bacon Roses: Take each strip of bacon and roll it slowly, with the pink, meaty part of the bacon on the top (so it looks more like a rosebud than the translucent fat). Secure the seam of the bacon with a toothpick so it doesn't unravel while cooking. For extra stability, add a second toothpick, forming an X. This will help the bacon rose stand upright.
- Place a baking rack on top of a baking sheet. Place the bacon roses on the rack, about an inch apart. Drizzle bacon roses with maple syrup and top with brown sugar and/or black pepper. Bake for 22-25 minutes, or until the outer edge of the bacon has crisped up, and the bacon itself is deep red. Set aside to cool for 5-10 minutes.
- Prepare the Stems: Carefully peel apart the rosebuds on the artificial flowers and use scissors to cut off the petals. There may be a Styrofoam 'bud' in the center - pull that off, leaving the plastic rod in the center of the bud in tact. You'll use that to stick the bacon roses on each bloom. Carefully clean the pruned rosebuds, then add a bacon rose on each one. Place in a vase.
BACON ROSES
Make and share this Bacon Roses recipe from Food.com.
Provided by Liza at Food.com
Categories Pork
Time 25m
Yield 6 bacon roses, 1-2 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees.
- Roll up each slice of bacon so it looks like a bud.
- Stick two toothpicks into each bud at the bottom to hold the roll in place, criss crossing so it can stand up.
- Place on a foil-lined cookie sheet and bake for 20-30 minutes until browned and cooked through.
- Cool, remove toothpicks and then stick a skewer into the bottom of each so it looks like a rose on a stem.
- Stick in a vase full of greenery and deliver to the one you love who will certainly adore you for all eternity.
Nutrition Facts : Calories 219.8, Fat 21.6, SaturatedFat 7.2, Cholesterol 32.6, Sodium 399.8, Carbohydrate 0.3, Protein 5.6
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- Preheat oven to 375°F. You will need either a mini cupcake pan or a standard cupcake pan depending on if you use pre-cooked bacon or raw bacon.
- If you use pre-cooked bacon: Start with the skinny end of pre-cooked bacon and roll it up until it resembles a rosebud. The end with the thicker fat will likely look more like a rose so make that side face up. Place the bacon roses in a mini cupcake pan. Add a little foil in the empty space of the cupcake molds so that the roses hold their shape when cooking.
- If you use raw bacon: Roll up the bacon strip to resemble a rose. Make sure to pull some of the layers out slightly to get the rosebud shape. Place the roses in a standard cupcake pan. Add a little foil in the empty space of the cupcake molds so that the roses hold their shape when cooking.
- Transfer the cupcake pan to the oven and cook the roses for about 10 minutes or until the bacon is dark brown and completely crispy. If you used raw bacon add a few extra minutes to the cook time.
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- First, grab yourself some good, thick-cut bacon, and place your toothpicks and a paper towel on a flat service or cutting board. You’ll be using this paper towel surface to pat and roll your cooked bacon once it’s ready, so have another paper towel ready to pat the bacon dry.
- Place only 2 pieces of bacon in your pan at a time. Cook until the edges are crispy on both sides, but it doesn’t look entirely done. Think “medium” cooked. Make sure to press with a spatula if it appears to be curling up. You want it as flat as possible. Note: You’ll have only 15-30 seconds to perform the next step so be fast like a bunny! Your bacon is only malleable for a very short amount of time. That’s why you’re only doing 2 pieces at once.
- Once it’s cooked “medium,” quickly remove from your pan and place flat on your paper towel. Use your other paper towel to quickly pat dry, and roll your roses! Once rolled, quickly secure the end with a toothpick.
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