Desserts

Desserts aren’t something that I ever expected to be making. I’ve always focused on savory, on the meal itself. That said, desserts have come to be an important part of my repertoire. They’re another way for me to explore all of bacon’s nuances. In the same way that bacon amps up classic dishes like burgers and lobster rolls, it also amps up delicious desserts like brittles, blondies, cookies, and pies.

The most interesting part of working with bacon in desserts is the way it can be used to infuse the dishes with flavor. Some of these desserts don’t even have slabs of bacon in them—rather, only the rendered fat or the flavor that’s brought out through gentle poaching.