Sunday, August 23, 2009
Bacon in baked goods. It's hardly a new culinary trick, but it has enjoyed a bit of a vogue in recent years, showing up in everything from chocolates to brownies to cupcakes...and now, chocolate chip cookies.
When I visited Volunteer Park Cafe for the first time the other day with my buddies Neil and Judy, we tried out their "Miss Piggy" cookie--a generously sized chocolate chip cookie studded with bacon bits.
In general, I don't seek out bacon in baked goods, feeling like it's more often a shock-value addition than something intended to really bring out the flavors--but in this case, I did feel as if it actually worked. The bacon was used sparingly, so the taste was more of a whisper than a shout. While our consensus was that perhaps the bacon could have been slightly more crisp to add a texture contrast to the chewy cookie, it was overall a pretty successful use of sweet and savory. And for vegeterians, I'm pretty confident that the same would hold true if the cookie had been made with Morningstar's soy-based bacon.
What do you think about bacon in baked goods? Is it simply a shock-value addition, or are there delicious merits?
The Miss Piggy Cookie, Volunteer Park Cafe (call for availability), 1501 17th Avenue East, Seattle; online at alwaysfreshgoodness.com.