For the record, I am fully aware that the Chocolate & Bacon combo headlines was yesterday’s news. I am also aware that my 1979 Dion Von Furstenberg wrap dress should never have gone out of style–it still looks great but I can’t find a replacement. Hopefully the pairing of chocolate with bacon doesn’t go the way of my wrap dress and is inscribed in the annals of culinary history.
I am reminded of chocolate and bacon every time I purchase chocolates from Zingerman’s pastry case. Like some folks lost in a shoe sale, I longingly gaze at their intriguing assortment, never knowing which chocolate to choose. I always select at least a couple but the chocolate & bacon is always a part of the purchase.
I haven’t tried the Vosges Chocolate & Bacon bar, but a friend has assured me it’s transcendental and has promised to share. Flash! Holiday gift problem solved! I will make Chocolate & Bacon Truffles for presents this year!
I used a tried-and- true chocolate truffle recipe from the past, merely substituting bacon fat for the butter and crumbled bacon and sugar for the nuts on the topping. Rest assured the end result will only be as good as the quality of chocolate and bacon used in the recipe.
Richard, my dearly beloved health-freak husband, requested I “lighten them up”. “Yes, darling.” I replied. “I’m aware the ingredient list is chocolate, cream and bacon fat, but you must ‘lighten up’! Savor just one… slowly…in tiny, wee bites!”
Bourbon. As deeply carved into the American landscape as George Washington is into Mount Rushmore; as iconic of the American palate as hamburgers, fried chicken and apple pie. Bourbon, to beat the dead mule, is as quintessential to the American spirit as the presentation of homecoming queen at a football game’s half-time, Super Bowl Sunday, … Full recipe post »
Fantasize fillet mignon enrobed in a buttery bordelaise sauce, snuggled up to truffled mashed potatoes, followed by a triple chocolate torte decorated with candy hearts for Valentine’s Day. Romantic,yes? Wouldn’t a meal such as this light the fire for an evening d’amour with my hubby? Not unless said romantic evening means staggering from the table, … Full recipe post »
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. A scary ride, indeed, but I survived. And the dinnerFeeds - well - they
are my story. Welcome to my site! More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...