What do we love more than free swag, catwalk spills, and Ryan Gosling combined? Bacon, that's what (okay, besides the vegetarians/vegans here at HQ). And, when it comes to this meaty delicacy, there's no in between: You either love it in all of its crunchy, salty, savory glory, or you don't. For those of you who are on team pork belly, we've got a super-delicious recipe that'll start your mornings right, courtesy of one of our favorite Brooklyn restos, Toby's Estate. Not only does this Espresso-Maple Lacquered Bacon have all of the necessary food groups you need to hit in any given meal (your coffee group, your sweet group, and your bacon group, if you were wondering), it's also super-simple to make. And, while Toby's Estate serves it up on a soft roll with scrambled eggs, Vermont cheddar, and roasted tomatoes, we won't blame you if you eat these beauties straight-up. Just remember to wash your sticky fingers before you start typing... not that we found that out the hard way or anything...
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Toby's Estate's Espresso-Maple Lacquered Bacon
Ingredients:
3 shots of Bedford Espresso
1/2 cup pure Vermont maple syrup
6 whole cardamom pods
1/2 lb thick-cut, nitrate-free smoked bacon (about 6-8 slices)
1. Stir together the espresso and the syrup. Add the cardamom pods and let steep together in the fridge overnight. Remove the cardamom pods.
2. Lay the bacon out on a sheet pan. Bake in a 350 degree oven, turning once until bacon is mostly crisp but not too dry. Remove from the pan. Brush 1/2 teaspoon of the espresso-maple syrup on each slice of bacon and let cool a bit before devouring.
Toby's Estate, 125 North 6th Street (between Berry Street and Bedford Avenue); 347-457-6160.
Photo: Courtesy of Toby's Estate
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