Bloody Meat Bouquet
Show your un-dying love this Val-o-ween with a Bloody Bouquet of bacon roses, sizzling with passion and dripping in a sinisterly sweet bloody Dijon mustard maple glaze.
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Servings: 1 dozen
Equipment
- 12 silk roses
- hot glue gun
Ingredients
- 12 slices bacon
- ½ cup brown sugar
- ¼ cup maple syrup
- 1 tbsp. Dijon mustard
- pinch cayenne pepper
- 3 drops red food coloring
Instructions
Prepare Stems Picks for Bacon Roses
- Remove all the silk flowers from 12 roses leaving the leaves and the plastic sepal, the green piece that holds the flower together. Place a small dot of hot glue about an inch from the end of the stem and glue the plastic sepal into place. Allow glue to cool and then wash the stem in cool water and set aside to dry.
Bacon Roses
- Preheat oven to 375℉ and line a muffin pan with cupcake liners. (This will make it easier to clean up all the sugary bacon drippings from your muffin pan.)
- Pour brown sugar on a shallow plate. Dredge each slice of bacon in sugar and roll it into a rose. Secure end with a toothpick (if necessary) and then place the bacon rose into a cupcake liner and repeat with remaining bacon slices. Bake in a 375℉ oven for 20 minutes.
- While the bacon bakes, mix maple syrup, Dijon mustard , cayenne and red food coloring into a small bowl. When the bacon is done, use tongs to remove bacon roses from the muffin pan and place them on a parchment lined baking sheet. Remove toothpicks and baste bacon roses with the bloody glaze and return them to the oven and bake for an additional 5-8 minutes. Remove from oven and cool completely. Thread onto prepared stems and arrange in a vase or scattered from a fallen bouquet. Drizzle with extra glaze for a gory effect.