Roses are red... crispy, salty with a touch of maple syrup sweetness and marbled with delicious, melt-in-your-mouth fat. Are they as pretty as the real thing? Nope. Does your man care? Heck no. Friday morning surprise him with a bouquet he'll actually enjoy. 

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Hats off to those uber-creative people out there who can actually get these "roses" on stems and present them in a blooming arrangement (go for it!), but my art skills are seriously lacking and I knew they would be gobbled up in 2 seconds anyhow. I served mine up with Paleo pancakes and a splash of real maple syrup. Zan is not really a berry fan, otherwise the plating would have been a little prettier. Actually, I lie, it probably wouldn't be as I clearly do NOT excel in this department, but I have faith in you, and if you have the time, some heart shaped strawberries would be a great addition to your much-lovelier-than--mine roses.

Ingredients:

Organic Sliced Bacon

Mini Muffin Tin

Method:

Roll up the raw bacon keeping in a straight line along the white and fatty side. Place each bud fat side down in an individual muffin tin and bake at 425 for 20-25 minutes until crispy. I took out the bacon twice throughout the cooking time to drain the fat - soggy roses just won't do. About 5 minutes before they're ready take a brush and glaze with maple syrup. 

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