Stillwater News Press

Arts & Entertainment

February 9, 2014

Sounds delicious! OSU Friends of Music cooking up recipes for fun musicales

(Continued)

STILLWATER, Okla. — Directions:

Preheat oven to 350 F. Prepare a baking sheet by lining it with aluminum foil, then place an oven-safe wire rack on top of the pan. Spray the rack liberally with nonstick cooking spray.

In a bowl, combine the brown sugar and coarsely ground black pepper.  Toss them together until well-distributed.

Take a strip of bacon and press it into the sugar mixture, then turn it over and coat the other side with sugar. Place it on the wire rack, then repeat until all of the slices of bacon are covered with sugar on both sides.

If you have any remaining sugar, sprinkle it over the top of the bacon.

Bake the bacon in the preheated oven for 20-30 minutes. When it is done, it will be firm and crispy and dark along the edges.

Soon after you take it out of the oven, use a spatula to lift the bacon off the rack. (Sometimes the sugar and fat cause the bacon to stick and, if it’s not removed when it is still warm, it’s difficult to get off of the rack.)

Let the bacon cool completely and then enjoy! Candied bacon can be eaten on its own, crumbled to use as a salad topping or incorporated into your own creative imagination.

Any treats can be washed down with  Brazilian Lemonade. Meet Me in Rio ‘Saxophones and Samba” co-host Barbara Dunn said this recipe is “very refreshing and unusual, calling for limes instead of lemonade.”

BRAZILIAN LEMONADE

Serves four to six depending on the size of the glass

Ingredients:

2 limes

1/2 cup sugar

3 tablespoons sweetened condensed milk

3 cups water

Ice

Directions:

Wash limes thoroughly. Cut off the ends and slice into eight wedges.   Place limes in a blender with the sugar, sweetened condensed milk, water, and ice. Blend, pulsing five times. Strain through a fine mesh strainer to remove rind pieces. Serve over ice.

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