When we purchased the Inn, one of the first questions we were asked by several return guests was “you’re not planning to change the bacon are you?”. Our response? Of course not! With a tip of the toque to Gretchen Huffsmith, one of Engadine’s former owners and its chef during her tenure here, this is the recipe for her famous Apple Wood Smoked Bacon with Brown Sugar and Pecans.
- One pound thick cut apple wood smoked bacon
- Brown sugar
- Pecans, finely chopped
Preheat oven to 350 degrees. Using a baking pan with a rim, line the bottom with foil (to catch the drippings). Top the baking pan with a cookie cooling rack. Spread the bacon slices side by side on the cooling rack. Sprinkle with brown sugar and pecans. Using a fork, slightly separate the slices from one another. Place the baking pan in top third of the oven. Bake for 15 minutes. Remove the pan from the oven, rotate 180 degrees, return to the oven and bake for an additional 15 minutes. Remove and allow to cool before serving. Serves 5-6. NOTE: Cooking the bacon using this baking method will insure that it remains flat (vs. curling after frying).