December 2017 – Cookery

Chocolate Covered Bacon

A delicious treat that combines the crunchy, salty qualities of bacon with the sweetness of chocolate.

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 2

Preheat oven to 400 degrees.
Melt 2 bars of Ritter alpine milk chocolate in a fondue pot, breaking apart bars into the individual squares to melt faster. Stir occasionally.
Line baking pan with tin foil.
Lay out 12 half-slices of bacon on foil.
Bake for ~ 15-20 minutes, until bacon is crispy.
Pour off grease, lay bacon out between two layers of paper towel to absorb residual grease.
When chocolate is melted, dip each piece of bacon in the chocolate, coating both sides as thoroughly as possible.
Lay out on a sheet of wax paper.
When finished, use a spoon to pour remaining chocolate over uncovered portions of the bacon.
Place in freezer for ~10 to 15 minutes to cool.

Crock Pot Lamb and Barley Stew

A hearty winter stew with lamb that melts in your mouth.

Course Main Course

Cuisine Irish

Prep Time 30 minutes

Cook Time 5 hours

Total Time 5 hours 30 minutes

Servings 4 people

1-2 lbs lamb trim fat, cube
1/2 large sweet yellow onion sliced thin
2 medium turnips cubed
2 medium parsnips cubed
32 oz beef broth
36 oz stout beer oatmeal stout works well
2/3 cups pearl barley
fresh ground pepper
salt
basil
McCormick poultry seasoning thyme, sage, rosemary, marjoram, black pepper and nutmeg

Cook in crock pot for 5 hours on high.
Serve over bed of mashed potatoes (prepare somewhat stiff so that they don't turn to mush from the broth.)
Serve with side of sliced french bread. Bread can be topped with butter, cream cheese, or neufchatel.