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smithee food

It's Disturbingly Delicious!

We're losing one of our local Smitheeites this week to a new job in Virginia so today we had a bit of a good bye celebration get together. The Guru and I made a send off batch of Dark Chocolate Bacon Crunch Sorbet (from the bacon blog) and it was AWESOME! No really. AWE!SOME! Even if the bacon squicks you out, the chocolate sorbet base it worth trying. However, the bacony bits are very tasty and not as bacony as you might think.

3/4 cup plus 1 tablespoon sugar
2 1/4 cups water
3 tablespoons corn syrup
6 oz. dark chocolate
1 cup Dutch-processed cocoa powder
8 slices of bacon
1/2 cup white sugar

Chop the chocolate into small pieces and combine it with the cocoa, which you have sifted into a medium stainless steel bowl.

On the stovetep, combine 2 1/4 cups water, sugar and corn syrup. Bring the mixture to a boil and then remove it from the heat.

Whisk 1/3 of the sugar syrup into the waiting bowl of chocolate. The chocolate will make you nervous at first, as it seizes a little. Add another 1/3 of the syrup, whisking all the time. By the time you add your last 1/3 of sugar syrup, the mixture should be smooth and silky. Continue whisking this mixture for about five minutes, until you think it’s smooth and silky. If you notice any chunks of cocoa in your sorbet base, you can pass it through a fine-mesh strainer. Cool the mixture over an ice bath (fill a bowl larger than the one your base is in with ice cubes and water. Place your bowl inside the icy bowl, and continue to whisk it until it is cool). Place your base in the refrigerator to cool completely and thicken. Zuckerman recommends at least four hours.

While your sorbet base is cooling, prepare your bacon. First, preheat your oven to 400 degrees. Next, coat your bacon slices with sugar. I did this by pouring a small amount of sugar onto a plate and then pressing the bacon into it. Next time, I might try just sprinkling it over the bacon, like this method. Place the bacon on a parchment paper-lined baking sheet and bake it for 8 minutes. After 8 minutes, remove it from the oven, and turn it over, baking it for another 8 minutes. Keep a close eye on it, because it burns fast. When the bacon is done, remove it from the oven and allow it to cool before dicing it into small pieces. You should have about 1/2 cup of bacon bits to add to your sorbet. If you have any extra, reserve it for garnish.

After the sorbet base has cooled for a few hours, freeze it in your ice cream maching according to manufacturer’s instructions. It is done when it has gained volume and it holds the marks of the stirring mechanism, like stiffly-whipped cream. Now you have to work quickly. Remove the sorbet from your machine to a storage container, quickly stirring in your bacon bits in batches as you fill the container. Store your sorbet in the freezer for a couple hours to harden it. Or, if you’re like us, just ignore the last instructions and eat super-soft sorbet.

courtesy of: The Sweet Life: Desserts from Chanterelle, by Kate Zuckerman. Bulfinch, 2006

Could this be the official ice cream of the Smithee Awards? Mmmmmaybe Kittens, maybe.


Disturbingly delicious is the perfect descriptor. And a great idea for an ad campaign. Do try this at home, kittens!
What she said above! Just a couple of admin notes on this: I used half a 12oz. package of Hershey Special Dark morsels for the dark chocolate because I couldn't find any dark chocolate that wasn't baking chocolate in the baking isle and I was too lazy to go to the candy isle to get some. The morsels work great for "chop into small bits" because they are already small bits! But I chopped them anyway. I like to think that the dust from the morsels helped keep the cocoa from lumping up with I stirred the two together. Maybe it did, maybe it didn't so I'll assume that my method had some useful madness to it.

Also! The bacon! You might want to bake these on something with a small edge because we got quite a bit of bacon grease on the floor of our oven when it ran off the flat sides of the cookie sheet. Or maybe you were wanting to clean your oven anyway...we're going to have to.

Welcome Mat

Hey Smithee-ite! Virginia says welcome. Email me if you're coming to northern Virginia. We can host a b-movie-thon in your honor.

Re: Welcome Mat

Hey there, I'm the Smithee-ite in question...well, I'm more of a Smithee groupie I guess. I'll be in Ashburn, which they tell me is in northern Virginia. I just like the idea of being able to say "I live in NoVa", but then again, I'm a dork.

Re: Welcome Mat

Ashburn is just one town west of us! I was in Ashburn just yesterday. You should really write us when you get settled so we can hang out together. We'll show you the sites - such as they are ;-)

Re: Welcome Mat

Plus, you now live within striking distance of the world's greatest video store, where you can rent most of those Smithee Movies you've been just dying to see in their entirety.

Re: Welcome Mat

That really is a good store. From Ashburn I'm not sure whether the Leesburg or Patomac Falls location will be closer to you. The Leesburg location has the bonus of a first class deli in the same strip mall. On the other hand, Patomac Falls has a good take out sushi bar. Decisions decisions.