CATEGORIES

Maple cheddar

Okay, so if you don’t live in Wisconsin, this might be a bit more difficult to relate to. But on a recent visit to the most awesome Brennan’s Market, I came across a new flavor of cheddar–maple cheddar. It’s cheddar cheese literally infused with maple syrup. I was a bit skeptical but when one of the employees asked me if I needed help and then saw the maple cheddar in my basket, she said that was her favorite. Okay, if I was ambivalent before, now I was sold. And I was already imagining what to do with this cheese.

I had also picked up some thick cut bacon at Brennan’s, and so my breakfast the next morning was an open faced bacon/cheese melt using the bacon and the maple cheddar. And as you might expect, it was awesome. Of course, you can make this with any type of cheese, but this maple cheese gave it that hint of sweetness, and it was subtle, as if you were eating pancakes and some of the syrup slid onto your sandwich. Yum.

And it’s simple–just cook 2-3 slices of bacon. Cut a thick slice or two of crusty Italian bread, top with the bacon and some shredded cheese, and broil or toast for about 2-3 minutes or until the cheese melts and is bubbly.

  

Bacon woes

I had good intentions with another bacon recipe to post this past weekend, but lo and behold, not every recipe I develop is any good. My plan was to take refrigerated crescent rolls, and fill them with bacon and sausage and cheese. Mmmmm, breakfast-y goodness, right? Well, not really, and this makes me wonder how many recipes out there that are really good actually fail sometimes and fail as miserably as my breakfast sandwich.

I cooked a bunch of bacon, and our 4-year old son ate more of it than I needed. That’s my boy. I was left with two slices. I cooked a link of turkey breakfast sausage. Then I took the rolls out or should I say, Mrs. Mike and I (mostly her) had to fight to open the package, which should have been our first sign. I won’t say the brand, because I don’t want to throw anyone under the bus here, but I will say this–the crescent rolls I bought were butter flavored. Now, you’d think that anything’s better with butter, right? The catch here is I don’t think it’s real butter we’re talking about.

Anyway, I assembled the roll by pinching two triangles together to make a rectangle, and then I laid down some cheese, bacon and the sausage link and rolled that sucker up. I baked it for a few minutes longer than what the recipe suggested, and took a bite. B-L-E-C-H. I took another bite. B-L-E-C-H. It was the butter flavored roll, not anything else that made it disgusting. I imagine that with normal crescent rolls or biscuits, this sandwich would taste really good. But I haven’t recovered from that vile butter taste to give it a go.

I will say this, though…..it’s been fun writing about bacon and coming up with recipes, so why not extend bacon week for another little while? I’ll be preoccupied for a few days but will deliver more bacon posts next week and into the following week before turning our attention to Halloween candy. Sound good? I thought so.

  

Maple-y bacon breakfast sandwich

Psst, don’t tell your cardiologist about this one.

Last week, I saw Eggo French Toast Waffles, which are more of a waffle and less like French toast (the key is there is maple syrup baked in), in the freezer case at the grocery store. I thought our 4-year old would like these, so I picked them up. Then of course, I realized it’s bacon week and anything goes.

So this morning, I toasted two of these “waffles,” and scrambled some eggs. I cooked up two slices of thick cut bacon in the microwave. When the pillows of maple goodness were toasted, I put a slice of cheese down on one of them, then topped with the scrambled eggs and the bacon slices and put the other waffle on top. And there you have a breakfast sandwich that is every bit as tasty as it sounds, and looks (above).

  

Related Posts