Date Night : Candied Bacon Steaks with Triple Corn Hoecakes, Coca Cola Glaze, “BTFO” BBQ Sauce Drizzle, Southern Braised Collard Greens, & Pickled Shallots

Candied Bacon Steaks with Double Corn Hoecakes, Coca Cola Glaze, “BTFO”
BBQ Sauce Drizzle, Southern Braised Collard Greens, & Pickled Shallots

Finally, a date night post. It seems like it has been months since our last dinner post. Between the wedding planning, bachelor-bachelorette party planning, my Mountain Man's new job, a few health scares, and revamping my food blog... I have been QUITE the busy bird. But if that doesn't sound crazy enough, I decided to throw another big commitment onto my plate, and I'm finally ready to share another exciting announcement :) Drum roll please....... Piece, Love, & Cooking/Haute + Heirloom is now an up and running Etsy store. You can find my store here. I know many of y'all will have questions... like what will you be selling, how will you send it, will you do custom orders? As of right now, I have posted products like freshly baked cookies, recipe DIY kits, cake mixes, pickles, candied jalapenos, jams, jellies, marmalades, caramels, sauces, bars and brownies, brittle, doughnuts and cronuts, pies, marshmallows, gourmet caramel apples, simple syrups, and so-so-so-so-so much more!! Of course most of your favorites will be on there, but here will be some new additions as well :) I hope that all of my loyal followers will wander on over to my Etsy store and buy some things. But no worries, no commitment necessary. I personally wanted to take on this adventure myself, so that I could get my name and recipes out there for everyone to enjoy. Maybe one day, after much hard work and raising funds, my dream cafe will come true! The store isn't completely stocked quite yet, but we're at about 35 different products... and GROWING. Okay, enough about that and onto our delightful date night...

a gourmet southern date night

I have already posted the recipes for my Bacon Fat Fried-Triple Corn Hoecakes and my Most Flavorful Braised Southern Collard Greens, which is what were both served alongside our main dish component. I mean, what goes better with cornbread and collards... PORK, butofcourse. You've got to schmancy it up a little though, so I bought some cured pork bellies and braised them in sorghum molasses, coca cola, and spices. After slow-cooking the squares of belly, I removed them from the oven and used a sharp knife to form a crosshatch look to it. I felt like this would be most beneficial because it would allow more fat to render during the second cooking process, it would also trap in the homemade coca cola glaze to make it extra sticky, and it helped the belly to crisp up more on top. Once the braising + glazing, you literally have a glorified "bacon steak". Yep, bacon steaks are real over here at PLC, so if that doesn't convince you enough to make it, then you're, well, un-American. C'MON Y'ALL, IT'S BACON STEAKS, HERE. The homemade coca cola glaze pairs perfectly with the pork belly and gives it that finger-licking-good essence. OhMahGah, it's a Candied Bacon Steak...  yeah it should be blowin' your mind, don't fear the overwhelming emotions that are hitting you like a mack truck right now. Woo-sah, in blue-out red, keep calm. Although I already had so many components in one dish, it was seriously lacking in much needed acidity and brightness of flavor. This was provided by the Signature "BTFO" BBQ Sauce (yes, that means back the f*ck off) and the pink pickled shallots. You might be wondering why the sauce is so violent. Well, the explanation is quite simple to explain... the South Carolina mustard based condiment has three different uses of garlic. You have fresh minced garlic, roasted garlic paste, and garlic powder. So after eating, I'm pretty sure your friends, family, or significant other will say "BTFO" because you're breath will be stanky. But hey, as long as they are eating it with you, then it don't matter. When you are ready to plate, I made a solid swipe of the "BTFO" BBQ Sauce, topped it with a glazed pork belly steak, and drizzled it with more coca cola glaze. Off to the side, stack a few of the buttered hoecakes and top them with some collard greens + pink pickled shallots. In a optimistic look into the future, this exactly the type of cuisine I will be focusing on... modern. southern. comfort. If you're a gal or guy that obsesses about pork and bacon as much as we do, then candied bacon steaks are a "must" to make!! Enjoy and please make sure to check out the new Haute + Heirloom store on Etsy :) Love y'all, XOXO Juliana.

look at the collard green "green-ness" + the pickled shallot "pink-ness", it's so beautiful 

perfectly fried hoecakes + a shot of the sauce drizzles 

CANDIED BACON STEAKS. enuff said.  

Homemade "BTFO" South Carolina Mustard Based BBQ Sauce

For the Candied Bacon Steaks:

2lbs House Cured Pork Belly, Cut into Large Squares

½C Sorghum Molasses

1C Coca Cola or Cheerwine Soda

1t Paprika, Chili Powder, & Cayenne (these can be reduced for a less spicy version)

Fleur de Sel + Fresh Cracked Pepper, To Taste

For the Coca Cola Glaze:

1C Coca Cola or Cheerwine (whatever soda you used to braise the pork belly)

2 Limes, Zested & Juiced

1 ½C Light Brown Sugar, Firmly Packed

Salt & Pepper, To Taste

For the Signature “BTFO” BBQ Sauce:

1T Canola Oil

¼C Minced Shallots + ¼C Minced Garlic

¾C Classic Yellow Mustard + ¼C Stone Ground Mustard

¾C Sorghum Molasses (maple syrup may be substituted if needed)

¼C Brown Sugar

1T Worcestershire Sauce + 1T Sweet Potato-Habanero Hot Sauce (I use Cochon’s)

½t Onion Powder, Garlic Powder, & Chili Powder

1T Freshly Cracked Pepper

1T Red Pepper Flakes

¾C Cold Apple Cider Vinegar

1-2T Roasted Garlic Paste (can be homemade or store-bought)

For the Self Rising Corn Flour:

1C Corn Flour (I used Bob’s Red Mill Corn Flour)

1 ½t Baking Powder

¼t Salt

For the Double Corn Hoecakes:

1C Self Rising Corn Flour (the entire batch you just made in the previous step)

1C Southern Ground Cornmeal

¼C Corn Powder (this can be made by processing freeze dried corn kernels into powder)

2T Buttermilk Powder

2t Baking Powder (possibly just 1T of this instead)

½t Salt + ¼t White Pepper

1T Sugar, Optional

2 Beaten Eggs

¾C Well-Shaken Buttermilk

¼C + 2T Potlikker Stock (chicken stock or water may be substituted here as well)

¼C Canola Oil/Melted Bacon Fat/Melted Butter (plus extra for frying)

Directions:

1. For the Candied Bacon Steaks: Preheat the oven to 200 degrees. Cut in the pieces of cured pork belly into large squares or extremely thick slices. This will help the pork belly remain in tact during the braising process. Line a baking dish with tin foil, spray with Pam, and arrange the pieces of pork in the pan. In a mixing bowl, whisk together the sorghum molasses, Coca Cola, and assorted spices until completely incorporated. Pour the liquid evenly over the pork belly, so that the meat is only halfway submerged. Sprinkle the dry tops of the meat with fleur de sel and fresh cracked pepper. Cover the entire pan with tin foil, so that all of the moisture will be sealed in, which will create super tender pork belly. Bake for 4 hours, making sure to flip over the bacon slices at the halfway mark of the cooking time (two hours each side). Once it has cooked, remove the pork belly from the pan and put on a plate or in a container to chill in the refrigerate overnight.

2. For the Coca Cola Glaze: In a small saucepan, bring the soda, lime zest and juice, brown sugar, and a pinch of salt & pepper to a boil over high heat. Decrease the heat to medium-low and simmer until it is syrupy, about 30-45 minutes. If serving right away, keep warm until you are ready to plate. But this glaze can also be made the night before and refrigerated until you need it.

3. For the “BTFO” BBQ Sauce: In a medium pot, warm the canola oil over medium-low heat until hot. Add in the minced garlic and shallots and cook until soft and transparent. In a mixing bowl, whisk together the yellow mustard, grainy mustard, sorghum molasses, and Worcestershire sauce. Sift the dry mustard, garlic powder, and chili powder over the mustard mixture (this will help avoid lumping). Pour it into the pot containing the sautéed aromatics. Next, whisk in the fresh cracked pepper, red pepper flakes, and water/apple cider vinegar. Simmer the BBQ sauce on low heat for 30-45 minutes, stirring often throughout cooking time. Once the timer has expired, mix in the roasted garlic paste, and then season to taste, adding any needed seasonings, water, or vinegar to reach the desired taste to your liking. Cool the sauce before refrigerating or keep warm if ready to serve.

4. For the Self-Rising Corn Flour: In a small mixing bowl, sift together the corn flour, baking powder, and salt until you have a thoroughly combined mixture. Pour it into a container or plastic bag for storing.

5. For the Double Corn Hoe Cakes: In a large mixing bowl, whisk together the prepared Self-Rising Corn Flour, cornmeal, corn powder, buttermilk powder, baking powder, salt, white pepper, and sugar until the components are distributed evenly throughout. In another bowl, whisk together the two beaten eggs, buttermilk, potlikker stock, and ¼C melted fat. Create a well in the center of the dry ingredients and pour the wet ingredients into the center. Using a fork, gently whisk together the mixtures until a hoecake batter is formed. Heat a large cast iron skillet over medium-high heat and add some fat to the pan for cooking (I personally like to use equal parts of canola oil and bacon fat/melted butter/duck fat because the canola oil helps to raise the burning temperature to the other delicate fat). Once the fat is hot enough, scoop or drop ¼C of batter into the hot skillet to form small silver dollar cakes. Fry them until they are golden brown and perfectly crispy, about 1-2 minutes on each side. Remove the hoe cakes to a paper towel lined plate and briefly drain them of excess oil.

6. Crisping the Pork Belly: Heat a cast-iron skillet over medium-high heat with just about 1T of canola oil to lube the pan. Score the top of your braised pork belly squares with diagonal lines to create hatch marks. Season with a little salt and fresh cracked pepper, and then place the square (marked side down) onto the scorching hot pan. Sear for roughly 3-5 minutes until it has developed a deep brown color and the fat has begun to render. Next, reduce the heat to medium-low and let the pork belly cook at a slower pace, making sure to fry all sides of the square. The overall cooking process should take about 15-20 minutes. Remove the pork belly to a cooling rack that is fitted on top of a baking sheet pan, and then lightly dab with paper towels to remove excess fat. Heavily brush the Coca Cola Glaze all over the crisped pork belly and broil in the oven for 5 minutes per side, making sure to brush once or twice more with the remaining glaze until a candied bacon steak has been formed.

7. Assembling the Dish: On a serving plate, either drizzle a circle or brush a streak of the “BTFO” BBQ Sauce around the circumference or through the center of the plate (this will create a rim or middle division, creating a place to plate your dish). On one half of your sauce base, place a small stack of buttered silver dollar hoecakes, while on the other half, lay down a glazed square of braised pork belly. Ladle one last spoonful of Coca Cola glaze over the candied bacon steak. Next, create a small mound of cooked Southern collard greens in between the two main components. Garnish with crispy bacon lardons, fried garlic chips, & minced chives.

Sweet Cornbread Cake with Blueberries & Candied Bacon Compound Butter

Sweet Cornbread Cake with Blueberries & Candied Bacon Compound Butter

Have y'all ever tried the combination of blueberries + bacon together? Well I have, and I ain't never missing out on it ever again. I adored it. So much so, that I wanted to create a cake that highlighted this delightful pairing. And I know that many Southerners that are about to read this might shun me forever, but I'm willing to take the backlash. My name is Juliana... and I like my cornbread, sweet. Very very sweet. My momma should whoop me for saying something like that, but it's true and I take full responsibility for it. So, when I make my cornbread, I almost always turn it into a cornbread cake. My recipe is pretty simple, I make my favorite classic yellow cake mix as well as a buttermilk cornbread mix, gently fold together the two, and bake it up. This time, I added fresh blueberries, which is always a welcomed addition in my house. Not only did they liven up the flavor, but brought such a pop of color to the bright yellow batter. But what's the best part of this recipe, you ask? The Candied Bacon Compound Butter that gets slathered on top. Yes, I made a Candied Bacon Butter... my obsession has gone too far now, folks. You've got to trust me though, this butter is heavenly. And the uses for it are endless!! Think about smearing it on pancakes or waffles, a simple piece of toast, a buttery biscuit... or hey, you could substitute it into your next chocolate chip cookie recipe. I sure ain't stopin' ya! Bacon + Blueberries belong together, and my friends, cornbread is the perfect vessel to bring the magic all together. We served it as a side because we're naughty, but please, by all means, enjoy it for dessert as well!! Enjoy :)

CANDIED BACON BUTTER, y'all

Give yourself a big ole' slab of that butta.

For the Candied Bacon Compound Butter:

2 Sticks of Unsalted Butter, Softened

¼C Dark Brown Sugar

1t Cinnamon

½t Salt

8-10 Slices of Candied Bacon, Finely Chopped

For the Yellow Cake:

2C + 1T Cake Flour

1t Baking Powder

¾t Baking Soda

½t Salt

1 Stick of Unsalted Butter, Softened

1C Sugar

1t Vanilla

2 Large Eggs, Room Temperature

1C Well Shaken Buttermilk

For the Cornbread:

1 Stick of Unsalted Butter, Melted

2/3C Sugar

2 Eggs

1C Buttermilk

½t Baking Soda

1C Yellow Cornmeal

1C AP Flour

½t Salt

For the Sweet Cornbread Cake:

¼C Vegetable Oil

¼C Sour Cream 

Prepared Yellow Cake Recipe

Prepared Cornbread Recipe

2-4C Fresh Blueberries (depending on how much you want)

Directions:

1. For the Candied Bacon Compound Butter: Place all of the ingredients into the bowl of a standing mixer. Beat on medium-high speed until whipped and all of the ingredients are thoroughly combined. Scoop out the butter and place into a dish or roll into a log with some plastic wrap. Refrigerate until it has become firm again.

2. Preheat the oven to 350 degrees and spray a 13x9inch-baking pan. Set it aside.

3. For the Yellow Cake Batter: In a mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and sugar together until light & fluffy, about 2 minutes. Add in one egg at a time, making sure each one is completely incorporated before adding the next. Mix in the vanilla. Beat in the sifted flour mixture and buttermilk in alternating additions until every ingredients has been added and the cake is completely incorporated and smooth. Set it aside while you make the cornbread mixture.

4. For the Cornbread Batter: In a large mixing bowl, stir together the melted butter and sugar, and then quickly add in the eggs and beat until well blended. Add in the buttermilk. In a separate bowl, whisk together the flour, cornmeal, baking soda, and salt. Add this flour mixture to the wet mixture until completely incorporated.

5. Once both batters have been made, gently mix or fold them together to form one cake batter, and then fold in the fresh blueberries. Pour this batter into the prepared pan and bake for 45 minutes to an hour, depending on your oven.

6. Cut the cake into squares and serve with a square of Candied Bacon Compound Butter. Enjoy while it is still warm.

Fried Goat Cheese Crusted-Pickled Green Tomato Napoleon with Candied Bacon, Brussel Sprouts Salad, & Boursin Cheese, Drizzled with Homemade Pepper Jelly + Balsamic Reduction

Fried Goat Cheese Crusted-Pickled Green Tomato Napoleon with Candied Bacon, Brussel Sprouts Salad,

& Boursin Cheese, Drizzled with Homemade Pepper Jelly + Balsamic Reduction

Yeah, I know what you're thinking... why does this girl continually post recipes that have titles as long as paragraphs. I'm sorry, I apologize, but I guess it's my thing. I want all of y'all to know, up front, what the dish is. Yes it can be overly descriptive and unnecessary, but whatever, it's necessary (minus the -un). This "salad" is so completely decadent that it is not even allowed to be called a salad. So, in my book, it's now a stack or a napoleon. I got some pickled green tomato slices and coated them with some goat cheese, and then crusted them in panko breadcrumbs... then they went straight into the skillet to get extra crispy. During that time I made some candied bacon and my favorite brussels sprouts slaw to put in between the fried green tomatoes. Because one creamy cheese isn't enough, I sprinkled some boursin cheese on the napoleon layers... we gotta do it up big here, y'all. I had also made some homemade pepper jelly a while back, and I love fried green tomatoes with the spicy, sweet jelly so I drizzled that around the plate, along with a balsamic reduction for acidity. There are so many components, yet they all fit together in such harmony. And I know there are a couple of you na'sayer's out there, not believing that I would have all of these ingredients just laying around... BUT, I did. This was literally a last minute dinner, roughly made at 8:30PM, for my Mountain Man who was starving. I don't know if that means I just have a well-stocked fridge or if I am just good with what I got... well, maybe a little bit of both (deal?). Who knew that you could make a dish that's so gourmet and delicious with stuff just lying around in the kitchen? I think I'm onto something here... maybe I need to do this once a week, just to challenge myself. I definitely think so!! Enjoy :)

Ain't nothin' wrong about that, y'all. 

For the Fried Goat Cheese Crusted-Pickled Green Tomatoes:

4 Slices of Pickled Green Tomatoes, Dried of Excess Moisture (we used a paper towel)

4oz Goat Cheese, Cut into 1oz Slices

1C AP Flour

1 Egg + ½C Buttermilk

1C Panko Breadcrumbs

Vegetable Oil, For Frying

Salt & Pepper, For Sprinkling

For the Napoleon Stacks:

Prepared Fried Goat Cheese Crusted-Pickled Green Tomatoes, Hot & Crispy

Slices of Candied Bacon

Homemade Shaved Brussel Sprout Slaw

Crumbled Boursin Cheese

Homemade Pepper Jelly, For Drizzling

Balsamic Reduction, For Drizzling

Directions:

1. To Make the Fried Goat Cheese Crusted-Pickled Green Tomatoes: Remove the pickled green tomato slices from their jar and place the slices on a paper towel. Let the tomatoes drain for 15-30 minutes. After they have drained, dry the tomatoes a little more with some paper towels, removing any excess moisture. Pinch off or cut off about 1oz of softened goat cheese, and then using your hands, pat the cheese to form a disc roughly the same size as the tomatoes (just work with the cheese until it is pliable enough to make the compact shape). Then, press the cheese into one side of the green tomato... you want to make sure that it is completely adhered to the tomato, so the two will remain together throughout the breading process (there is no right or wrong way to do this, just kind of play around with it in your hands until the cheese has filled in the gaps in the green tomato).  Next, you have to set up a battering station. I use 3 pie tins. For the first station, I used plain flour. For the second station, I whisk together the eggs and buttermilk. For the third station, I used Panko breadcrumbs. Now, place the slices of dried green tomato pickles into the flour mixture, then into the egg wash, and finally the panko (making sure they are completely covered). Put the breaded slices onto a plate and then put it into the refrigerator and let the slices rest & chill for about 15-30 minutes (this helps the cheese to get firm again, ensuring that the cheese won't leak out of the breading during frying).
2. Frying the Tomatoes:Heat your deep sauté pan to medium heat with vegetable oil. Once the oil has heated, pull the chilled slices out of the refrigerator. Fry the slices for 2-3 minutes each (depending on the size of your fryer, mine is pretty small, so I do 2 at a time). The green tomatoes should be golden brown on the outside, but cooked, yet still firm on the inside (with no goat cheese seeping out of the crust, so don’t overcook them). Once they are done frying, place them onto a paper towel to drain, and sprinkle them with salt & pepper immediately. Once all of the tomatoes are fried, you can begin stacking your napoleon.

3. Assembling the Napoleon: Place a slice of a fried green tomato pickle onto the plate, and then begin stacking with the candied bacon, brussel sprout slaw, and crumbled Boursin cheese. Repeat with the remaining ingredients until the napoleon stack has been finished. Garnish the stack with a drizzle of homemade pepper jelly and balsamic drizzle.

Cider Beer Battered & Panko Crusted Apple Fritter Rings Tossed in Cinnamon-Sugar with Salted Caramel Sauce + Candied Bacon

Cider Beer Battered & Panko Crusted Apple Fritter Rings Tossed in Cinnamon-Sugar
with Salted Caramel Sauce + Candied Bacon

Apple Fritters bring up a lot of memories of my childhood. I actually have never had any other apple fritter recipe besides the ones I was made by my uncle on his farm in the mountains of Georgia. Back then, I dreaded going to his farm because it barely had any electricity and more importantly, no TV to watch. Now, I wish I could go back... it's so funny how you change so much. I would so enjoy to go back and have some of his homemade goat cheese or use his homemade shampoos, lotions, and soap when taking a hot shower. But, what I miss most, were those apple fritters that he fried up for breakfast every morning. The best part was running out to his apple tree and picking the ones that we would end up frying. There was something so comforting about watching him spoon a delicate batter into a hot cast-iron skillet, the popping & sizzling played like a symphony, and the grand finale was shoving a huge fork full of crispy dough into my mouth. This recipe is not his, but it is my little gourmet on a Southern classic. With the use of cider beer, cornstarch, stiff egg whites, and Panko crumbs, these fritters are seriously crunchy and oh-so-delicious. And don't worry, they are just as comforting as the ones your mama made. The Panko are really the key in texture, so don't leave them out!! I also had to put my own little spin on it, of course, by coating them a cinnamon-sugar, drizzling the whole plate with some salted caramel, and topping the apple fritter stack with a big ole' pile of candied bacon. I just love the combination of bacon + apples together, so why not add them to this traditional breakfast treat? I mean, you probably would make some bacon as a side to enjoy with it, so it's time to just throw them on top, people!! All of these fritters were gobbled up so fast I couldn't make them quick enough. I really think you'll enjoy the sweet & salty flavors, along with the smoky notes the bacon provides. Enjoy :)

For the Cider Beer Batter:

2/3C Cider Beer

2 Large Eggs, Separated

2T Brown Butter, Melted

3T Sugar

¾t Ground Ginger & Cinnamon

¼t Grated Nutmeg & Ground Allspice

¼t Salt (heaping)

1C AP Flour

1T Cornstarch

For the Apple Fritter Rings:

3 Peeled Apples, Cut into Slices & Cored (we used Granny Smith apples)

Prepared Cider Beer Batter

Panko Breadcrumbs

Vegetable Oil, For Frying (or you can be crazy and fry them in bacon fat)

Prepared Cinnamon Sugar, For Coating

For the Cinnamon Sugar:

1C Sugar

2T Cinnamon

Pinch of Salt

For the Candied Bacon:

8 Strips Of Thick Applewood Smoked Bacon

2t Light Brown Sugar (per slice of bacon)

For Serving:

Apple Fritter Rings, Fried until Crispy & Coated in Cinnamon-Sugar

Salted Caramel Sauce, For Drizzling

Candied Bacon, Diced into Cubes

Directions:

1. For the Cider Beer Batter: Whisk the beer, egg yolks, melted butter, sugar, ginger, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Whisk the flour and cornstarch in until just blended. Cover the bowl with a kitchen towel and let the batter sit for 30 minutes.

2. For the Apple Fritter Rings: Peel and core the apples, or if you don’t have a proper corer, just peel the apples. Slice the apples along latitudinal lines into ½inch thick slices. If you don’t have a corer, now is when you can use a round cutter to punch out the core of each slice. Set the slices on paper towels to drain excess moisture. Flip them over after a few minutes. Heat an inch of vegetable oil in a deep and wide pan or a deep-fat fryer to 365°F. Beat the egg whites to stiff peaks (but not dry – dry is when it looks clumpy) and fold the whites into the batter. You can preheat your oven to 250°F for keeping the fritters warm as you will have to fry them in batches. Dip each apple ring into the batter to coat, and then let any excess drip off before coating them in the panko breadcrumbs (this will be kind of messy, but try your best to cover the wet batter with the breadcrumbs, and then quickly drop them into the hot oil). Once they are completed crusted in panko, carefully place it in the hot oil and fry for a few minutes on each side. When the bottoms turn a deep golden color, use tongs or chopsticks to flip the fritters over. Let the other side turn deep golden and remove from the oil to the cooling rack or paper towels. Repeat until done (store the cooked fritters in the oven if you like). When the fritters are still slightly hot, place them into the bowl of cinnamon-sugar and toss to completely coat.

3. For the Cinnamon-Sugar: Combine the sugar, cinnamon, and a pinch of salt in a bowl and whisk to combine. Once you fry the fritters, let some of the excess oil drip off, and then toss them completely in the cinnamon-sugar until coated.

4. For the Candied Bacon: Preheat the oven to 400 degrees. Lay the strips of bacon on a baking sheet lined with a silicone mat. Sprinkle each slice of bacon with 2t of brown sugar. Bake for 12-16 minutes. Midway, flip the bacon over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Continue to bake until it is as dark as mahogany. Remove from the oven and cool the strips on a wire rack. Once the bacon is cool and crisp, chop into cubes.

5. For Serving: Stack the crispy, cinnamon-sugar coated apple fritter rings onto the center of a plate. Drizzle the plate and fritters with some homemade salted caramel sauce and sprinkle the candied bacon all over the pate and mound some more on top of the fritter stack. Enjoy immediately while they are still hot!

source: apple fritters.