So let's start with the sandwich. There wasn't much to it tonight. We picked up a nice, crusty white loaf of rustic Italian bread, and cut some thick slices to toast up, and slathered on some whole grain mustard. We warmed up some thickly sliced corned beef from the deli, and some leftover slices of mortadella. Instead of the traditional coleslaw, we used our homemade sauerkraut for the cabbage component. And for the potato component, we made some homemade fries, tossed in some rendered bacon fat. Pile everything on the bread...meat, 'kraut, fries...smash!
It rivaled the real thing!
Now for the cake. I'm usually not much of a baker, but since it involved bacon and beer, I figured I'd give it a shot. We started by rendering down the bacon. Once it was crispy, we poured off most of the fat, and then added in some Jameson, Boatswain chocolate stout (only $1.99 from Trader Joe's!), some maple syrup, and a bit of brown sugar to deglaze the pan and candy the bacon. Once the liquid cooked down and resembled caramel, we poured it onto a silicone mat to cool.
Saveur, and the first issue I received was all about donuts, including about a dozen different glazes, including a maple glaze. As always, we added our own twist though.
So into a pot went some heavy cream, powdered sugar, maple syrup and a dash of salt. That was the original recipe. But it wouldn't be St. Patrick's Day without some Bailey's Irish Cream. So we put a bit of that into the glaze. And since we used all of the chocolate stout for the cake, we added in a dash of Mothership Connection, a beer by Chocolate City Beer, here in DC. It's a tasty Weizenbock that added a fruity sweetness to the glaze.
Once the cake cooled, we drizzled the glaze over the top, and added the rest of the candied bacon.