Films With A Foodie- Breakfast At Tiffany's - Millionaire Bacon

As I mentioned before, I love pairing foods with events. First it was the World Cup with my Fusion inspired Bratwurst Empanadas, then my periodically posts of Dining with Disney posts (pairing food with Disney films, check out my Princess & the Frog post)  and now I'm adding a new set of pairing post. Films With A Foodie. I love movies of all genres. My net is pretty wide. But my passion is in the classics movies, like All About Eve, Psycho, Adam's Rib, Girl Friday and Meet Me In St. Louis. I want to make fun meals to pair with these wonderful classics. But I'm not going to stop with the classics, I'll branch out and do not so classics as well.The point of this is to have fun. Movies are great and even better when eaten with creative foods that are giving tongue and cheek names. It's all about the experience and fellowship.

The first post of Films With A Foodie is one of Audrey Hepburn most famous characters, Holly Golightly in Breakfast at Tiffany's. There hasn't been one girl who has seen this film and not wished to have Breakfast At Tiffany's. It's a quirky girl meets boy story, with a few crazy parties here and there. Holly's  a social climber who realizes that status isn't the most important thing in the world.

Holly may not have gotten her Millionaire but that doesn't mean she can't eat like one!

Breakfast At Tiffany Menu:

Lemon Souffle Pancakes

Millionaire Bacon

London Fog Latte

Bust out that China and sliver, it's time to eat! 


Buen Provecho!

Preheat oven to 350. Prepare the sugar. 1/4 cup packed brown sugar

1/8-1/2 tsp of Chili powder

1/4 - 1/2 tsp of black pepper. Combine.

Line a baking sheet with foil. Place a rack or broiler pan on top. Place bacon on rack.

Cover each piece with as much as the sugar as possible

Place in the oven. Cook for 30-35 minutes, depending on your crispy desire.

After 30-35 minutes, beautiful caramel candied bacon!

Perfection!

Bacon Art!

Up close and personal. You can see how deliciously sticky & peppery it is! YUM!!!

Millionaire Bacon - yields 6 slices

Ingredients:

6 thick cut slices of bacon
1/4 cup packed brown sugar
1/8-1/4 tsp chili powder
1/4-1/2 tsp black pepper

Note: The measurements of the spices are up to you. I started with 1/8 tsp of chili powder because my husband doesn't like things spicy, so that was perfect for him. But you can go up to 1/4 tsp or even 1/2 tsp depending on your heat tolerance. The pepper was a similar situation, I used 1/4 tsp but you can use up to 1/2 tsp.

Road Map

1.  Preheat oven to 350F. Line a baking sheet with foil. Place a rack or broiler pan on top. Lay the bacon on the rack. In a small bowl combine sugar, black pepper and chili powder and combine. Pack the brown sugar onto the bacon. Make sure every piece is covered and packed.

2. Place in the oven and cook to 30-35 minutes depending on desired crispiness.

3. Allow to cool before eating, careful not to burn yourself.

4. Enjoy!

Line a baking pan with foil. Combine all of your spices and sugar together into a bowl and mix thoroughly. If you want your bacon more coated in sweet and spicy flavor, add more ingredients to your liking. Apply liberally to each strip of bacon by taking each strip and hand rubbing them. Bake until crisp for 20- 30 minutes (depending upon your crispy liking). - See more at: http://bacontoday.com/millionaires-bacon-million-dollar-bacon/#sthash.UcUGXLD4.dpufTake a baking sheet cover it with foil.

Line a baking pan with foil. Combine all of your spices and sugar together into a bowl and mix thoroughly. If you want your bacon more coated in sweet and spicy flavor, add more ingredients to your liking. Apply liberally to each strip of bacon by taking each strip and hand rubbing them. Bake until crisp for 20- 30 minutes (depending upon your crispy liking). - See more at: http://bacontoday.com/millionaires-bacon-million-dollar-bacon/#sthash.UcUGXLD4.dpuf

Lemon Souffle Pancakes

I've been hearing about souffle pancakes for a long time now, but hadn't tried them until 2 weeks ago, at Griddle Fresh in San Francisco. They are the most delicate pancakes, I've every tried. They were light as a cloud, soft as a pillow. When you cut into the pancake you could still see striations of egg white, which ensure the excellent texture! The key to the souffle pancake and to any souffle are the egg whites. They must be whipped to a stiff peak and folded in gently and not completely. It's vital to the process. You want to keep the air you created when you whipped the egg whites. If you're not careful you'll deflate the pancake before it hits the griddle. So be very gentle.

The toppings are an important part to the whole experience. I was going to serve it the way I first experienced it with fresh sliced strawberries, syrup and powdered sugar. Then I thought about making a blueberry compote, because I love blueberries and I thought lemon and blueberries, YES! So instead of choosing,  I  served it both ways. Boy was it fabulous!!

The pancakes were as light and airy as I remember. This dish is perfect for breakfast, brunch, lunch or dinner. Anytime is a good time for pancakes! 

Buen Provecho!

Blueberry Compote - add 1 cup

4 Tbsp sugar

Add lemon juice. 

Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Keep warm.

Pancake time: 1 cup flour

2 Tbsp baking powder

1/4 salt

Zest of 1 lemon

Combine together and set aside.

Separate egg whites and yolks. Place 1 yolk in a small bowl. Place the other 2 yolks in a container for later use.

Lightly beat 1 yolk, add milk

Add melting butter and lemon juice.

Add wet to dry and mix.

Mix, set aside, make egg whites

With a hand mixer whip egg white until stiff peaks form.

So stiff that they stay in the bowl!

Add egg whites.

Flip, turn bowl, flip, turn, flip, turn, flip gently until combined. It's okay if there are lumps of egg white.

On a hot greased griddle add 1/4 cup of batter. Cook until edges brown and bubbles form.

Flip and cook until other side is brown.

Nice and fluffy!

Top with fresh strawberries, powdered sugar and syrup.

Top with warm blueberry compote

So lovely

Blueberry goodness!

You don't have to chose, do both and share!

Lemon Souffle Pancakes - about 10 pancakes

Ingredients:

1 cup all purpose flour
2 tsp baking powder
zest from 1 lemon
juice of 1 lemon
1/4 tsp salt
1 egg yolk, lightly beaten
3/4 cup milk, room temperature
1/2 of stick of butter, melted
3 egg whites, room temperature

Topping:
Maple Syrup, Fresh Strawberries (sliced) & Powdered sugar
or Blueberry Compote

Blueberry Compote: yields 1/2 cup

2 cup fresh or frozen blueberries

3 tbsp water
4 Tbsp sugar
2 tsp lemon juice

1 tbsp maple syrup

Note: You can serve your pancakes in 2 ways, 1 with a Blueberry compote or 2nd with fresh strawberries, powered sugar & maple syrup. 

 Road Map:

1. Make the Blueberry Compote: Combine 1 cup of blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Keep warm.

2. Make pancakes: In a medium bowl mix flour, baking powder, lemon zest and salt.

3. In a small bowl combine egg yolk, milk. lemon juice and melted butter and mix. Add egg mixture into the flour mixture and stir just until combined. Batter should be slightly lumpy. Let it sit while you work on the egg whites.

4. In a medium bowl beat egg whites with an electric mixer until stiff peaks form. Gently fold eggs white into batter, leaving strides of egg whites in the batter. Do NOT overmix.  

5. Heat and grease a griddle or large skillet. Pour 1/4 cup of batter on to the hot griddle. Cook until the edges are brown and bubbles form on the top, then flip, about 2 minutes. Cook for another 2 minutes until second side is brown.

6. Serve with blueberry compote or sliced fresh strawberries with powdered sugar and syrup.

7. Enjoy!