Combine the beauty of flowers with the flavor of bacon and what do you get — an edible floral arrangement that will bring a smile to the face of your guests at breakfast or brunch. I didn’t invent this idea, but I’ve certainly glommed on to it, and you should, too. I’ve added my own “tweaks” to make it easier to make them.
- Maple cured bacon (you could use “regular,” but these sure smell good)
- Stems of silk or plastic roses
- 2 24-slot mini muffin pans
Pluck the roses off the stems. Yes, you need roses — not some other artificial flowers — because there is a green piece underneath the roses that will support your bacon roses when you put them on the stem.
Preheat the oven to 375 degrees.
Roll the bacon into spirals. Don’t get them too tight. Fill up a 24 tin mini muffin pan. Put them into the oven and bake for 10 minutes.
Put your de-rosed stems into a vase so they’re ready to go.
After 10 minutes, take the roses out and move them with small tongs to the other mini muffin pan. Put them back in for 10 minutes. While they are out, blot the grease out of the tray they just baked in. Repeat this process (switching the bacon from pan to pan and blotting up the grease) until they have baked 30 or 40 minutes (depending on whether it’s thick or thin bacon). Then allow to drain on paper towels.
Place the roses on the stems and get ready for the looks of amazement!