(Sorry for the weak quality of the pictures, but i have 2 important reasons…
1st of all, my wife (Marty) left me here alone and she has the talent in the family… :) 2nd of all, i was such in a hurry cause the plate looked soooo yummmmy, i needed to stuff myself with it!)
Ok, at the beggining… as i mentioned before, i ve got this idea from a salad in the Momofuku book – thanks soooo much! I belive i invented the perfect breakfast ever.
Starting with the doughnut i can tell u a secret. Everyone loves doughnut and everyone loves pancake as well… the difference is smaller than u can imagine – nothing else but our old friend, Mr. Yeast. And to be honest doesnt really give different flavour, just helps to reach a texture. THATS ALL. So i made a beautiful creamy pancake batter instead of f8ckin’ around for hours and hours for doughnut dough. (I love to make them, but its not the time…:))
The harder part my favourite – the bacon sugar… Well, with this u do need to think ahead for a couple of days at least…
Get a nice quality smoked bacon (yes, we do like organic, we do want to belive that the piggy had a nice life!) and marinate in a sugar & black vinegar mixture for a night long (as long as better!!!) than fry or grill it till’ its going to be lovely and crunchy. Chuck into a mixer and make a powder adding sugar continuesly. This is important because u can taste all the time and can stop when u think is sweet but still feels the bacon. Voilá!!!
In the meanwhile u can whipp your sour cream – if its fatty enough and good quality its gonna work in the same way like a double cream. The middle of the proccess add the flavourings: vanilla, sugar and whisky… finish the whipping till u get a nice soft peak consistency. (OMG – this was just sooooooooo gooooooood)
U have one more piggy-thing, the smoked bacon syrup just as the last touch in your plate… U can use the same type of marinated bacon then before – cut it into tiny little pieces and cook it or grill it till really crunchy. When its done, get another deeper pan with maple syrup and glucose in it – chuck the bacons in it and let it “simmer” really slowly for an hour (careful, we dont want caramel!). At the end it should be lovely thick like honey. U can use it straight away – but if u vac-pac now and leave it for overnight: the bacon will infuse the syrup so much, the salty&sweety&smokey flavour will be unbelievable…
Oh, and i almost forget the main ‘actor’, the apple itself… hihihi. But this is really the easiest and fastest part. Try to find some sweet apples (this is a hard job!!!), peel them, score out the seeds and ready to go to the ‘batter bath’. If your mix wouldnt stick to the skin of the fruit – no worries, dip them in flour and give a go! When u fry it, the batter should be golden when its ready. If you want your slices thicker – u can cook them a bit before fry. However, i like it so much when i feel the apple a bit raw in the middle, it gives a nice crunch… Buon Apetit!
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