Having a brunch this holiday weekend? Add a lively touch to your Bloody Mary with a bacon swizzle stick. It’s simple to make, and it incorporates bacon in a novel way into the meal.
This is the creation of Peter Kaminsky and Marie Rama, authors of “Bacon Nation” (Workman Publishing, $14.95). Rama was in San Antonio recently to spread the gospel of bacon, and she demonstrated the ease of making them during a cooking class at Central Market.
In the bacon-filled cookbook, the authors write about the development of this culinary marvel: “Most swizzle sticks do one thing well: They swizzle. One evening we invited our friend Richard Bonomo over to enjoy a cocktail and taste a few of our newly tested bacon recipes. Richard, a chemist and avid cook helped us find a way to make a bacon swizzle stick hold its spiral shape by wrapping it in a paper towel before popping it in the microwave. Sometimes it really helps to have a scientist in the kitchen. The swizzle sticks are great with Bloody Marys, martinis and planter’s punch. Keep experimenting. It’s fun.”
Bacon Swizzle Stick
Arrange a slice of bacon diagonally on top of a piece of paper towel. Holding the slice of bacon at each end, twist the slice in opposite directions into a tight spiral. Fold the paper towel in half over the twisted bacon slice so that the towel’s opposite corners meet. Then, starting at the fold, roll the paper towel under the palms of your hands, around the bacon into a tube. Microwave the bacon in its rolled paper towel on high power until it is firm and shaped like a swizzle stick, about 1 minute and 15 seconds. Because microwave ovens vary in power, check for doneness in about about 1 minute. Unroll the paper towel and let the swizzle stick cool before using it as a garnish for your favorite Bloody Mary or Virgin Mary.
The recipe makes 1 swizzle stick, can be multiplied as desired.
From “Bacon Nation” by Peter Kaminsky and Marie Rama