So much for the first day of summer! It was cloudy, cool and gray here in Rhode Island again, so I used the weather to my advantage and tried out another food experiment. This time it was from the Alinea cookbook and it involved bacon, butterscotch, granny smith apples and thyme. I dehydrated some bacon and roasted apple puree (160 degrees in the oven for four hours) to create some “apple leather” and succulent bacon. The bacon was drizzled with the butterscotch which acted as the glue to hold the apple leather strips…a little snippet of thyme was attached to the bacon using the butterscotch as well…bacon was already good, but this recipe brought it to the next level!
-Josh
