Posted by: Erica Retrochef | September 26, 2011

Bacon Bake Hawaiian

When we’re out of ideas for dinner, the retro recipe bookmark file often gets browsed for possibilities. This week, Buzz decided he wanted “anything that called for bacon.” And a quick Google Books search through old Life Magazines turned up…

The vast majority of bacon “recipes” in Life Magazine went something like, “Yay, bacon! And here are things that can go next to bacon on a plate!” This was one of the most interesting.

BACON BAKE HAWAIIAN

(A Martha Logan recipe!)

Arrange bacon on a rack in a shallow pan. Bake in a moderately hot oven (425°F.) until browned, 10-12 minutes. No turning is necessary. Dip well-drained pineapple slices in juice from maraschino cherries and place on a greased baking sheet. Beat 1 egg, 2 tbsps. brown sugar and 1/4 tsp. salt into 2 cups mashed sweet potatoes, and heap on pineapple. Brush with melted butter and place a half cherry in the center of each pile. Brown in oven with bacon.

All it takes is pineapple to make food Hawaiian, apparently.

The first step was baking the potatoes for an hour.

Meanwhile, we soaked pineapple slices in cherry juice and dropped them in a baking dish, ready to be potato-topped.

Two tablespoons of brown sugar is a little on the sweet side for two sweet potatoes, but not painfully so. I also typically use butter (or margarine) rather than an egg, but no big deal since this will be cooked further.

Partially to make the topping pretty, and partially as an excuse to break out my piping bag, I squirted the mashed sweet potato onto the pineapples using a piping bag. Ironically, I got best results when squirting quickly and sloppily, rather than slowly and carefully.

And a cute little maraschino cherry on top. Awwwww.

The hardest part of the entire process was figuring out exactly how brown the bacon and potatoes were supposed to be, since there isn’t a whole lot of specific information at the last “brown in oven” stage. On the plus side, we’re talking about bacon and sweet potatoes, not a delicate soufflé — there’s some room for error.

And, you get a chance to make faces with your food!

There wasn’t much that could have gone wrong with this recipe. Bacon, sweet potatoes, and pineapples are all yummy enough, and a salty-sweet contrast ends up being a good combination. Two tablespoons of brown sugar ended up making it ultra-sweet, not really an excellent choice for a dinner side (although it might be nice for breakfast). Interesting, tasty, but not likely to become a permanent fixture on the table.

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Responses

  1. I think I’d steer clear of serving those pineapply things in pairs… 😉

    • Ideal for a bachelor party, perhaps…

      (And I like your blog! 🙂 )

  2. A bit fussy, but not bad. You could serve ham or sausages instead of bacon.

  3. Is it wrong that I’m SO on board with this one?

  4. Yum!!! I would totally scarf this down. Bacon and pineapple forever!

  5. Ah, the fictional Martha Logan drums up a recipe using sweet potatoes, bacon and pineapple. Gotta luv it!

    GREAT piping, Erica. I guess I didn’t learn much from that era. I’m so bad at piping!

    Thanks for sharing…A Martha Logan cookbook would be a welcome addition to the cookbook party. I hope you’ll be joining us!

  6. P.S I added you to my sidebar. Love these retro recipes!!!


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