Here is one of our favorite recipes to serve with Bijou. The recipe was created by our long time friend and famous Culinologist Robin Schempp. She lives in Vermont and her favorite cheese is Bonne Bouche. What is a Culinologist? Well it is a master chef with tons of experience creating new food trend, think trendy cocktails, Meyers lemon, Matcha tea, seaweed butter………
Bacon Praline RECIPE:
Preheat oven to 400 degrees. In a wide, shallow dish combine 1 cup brown sugar, 1/2 cup roughly ground almonds or pecans, 2 teaspoons dry mustard, 1 1/2 tablespoons of coarse ground pepper, 1 teaspoon kosher salt, 1/3 cup mustard seeds.
Separate 2 pounds of bacon into strips. Dip and press each slice into the sugar mixture on both sides. Lay bacon strips on a large, rimmed baking sheet covered with parchment. Sprinkle excess sugar mixture over the bacon slices in the pan. Roast the bacon until fat begins to render, about 6 minutes. Rotate the pan front-to-back and continue roasting until the bacon is crisp and brown, 8 minutes. Cool; cut bacon into bite-sized pieces.
