Tag Archives: floating island cake recipe

Bacon Mayonnaise!

floating island cakeAs I currently have a little time, I was looking on the internet the other day. In need of new, interesting tips, inspirational meals that I have never tried before, to treat my family with. Searching for a while yet could not discover too many interesting things. Just before I thought to give up on it, I stumbled on this scrumptious and easy treat by accident at ambitiouskitchen. The dessert looked so delightful on its image, that required fast actions.
It had been simple enough to imagine how it is made, how it tastes and just how much boyfriend is going to love it. Actually, it is very simple to impress the man when it comes to cakes. Anyway, I got into the page and simply used the precise instuctions which were accompanied by nice snap shots of the process. It really makes life rather easy. I can imagine that it’s a bit of a hassle to shoot photographs in the midst of baking in the kitchen as you typically have gross hands so I pretty appreciate the commitment she devote to build this post and recipe easily followed.
Having said that I am inspired to present my own recipes in a similar way. Thanks for the concept.
I was fine tuning the initial recipe create it for the taste of my family. I have to say it turned out a great outcome. They enjoyed the flavor, the overall look and loved having a treat such as this in the middle of a busy week. They quite simply requested more, many more. So next time I am not going to make the same miscalculation. I’m going to twin the quantity to make them happy.

Bacon Mayonnaise!
I have been threatening to do it for weeks, and I finally achieved it. I took my leftover bacon grease and switched it into mayonnaise. I really like mayonnaise, but I hardly ever eat it any longer because you can’t really find a industrial brand that’s not made with a bad vegetable essential oil. I don’t like homemade mayo made out of extra virgin essential olive oil as it tastes far too strong. Light essential olive oil makes a palatable mayo, but light essential olive oil offers undergone some quite severe processing, rendering it not really ideal either. Enter the bacon fats!
I actually didn’t bother to strain my drippings which is why my mayonnaise is speckled, but the taste continues to be outrageously great. :) I’m not going to attempt to tell you how to make this stuff, because it’s very finicky, so I’ll direct you to definitely the original recipe I used, which you can find here: -a-recipe-contest-with-prizes/ The original originates from a book known as simply “Unwanted fat” by Jennifer McLagan.
I had to undergo some calisthenics to get mine to carefully turn out. I began it in a meals processor, but there is so little volume in one egg yolk that it wouldn’t reach the blades. So I had to scrape everything right into a blender. I QUICKLY had to include another egg yolk to get a good emulsion going. Then I acquired to add more lemon juice to cut through the extreme savoriness of the bacon. The finish product is delightful though. :) I think I’ll make chicken salad with it.
I’m thinking deviled eggs and hamburgers here :)
Actually paleo/low carb it should go well on top of burger meat. Might move well in potato salad for individuals who aren’t low carbohydrate.
Yay!! Isn’t it sooooo properly delicious!! I’m so glad it worked for you!
Sometimes I do half and half (fifty percent bacon fat fifty percent essential olive oil) that is also tasty.
I need to make this too. I’ve the FAT publication and I have at least two storage containers of strained bacon body fat in the fridge. I generated a lot bacon body fat at one stage (pre-cooking 4 pounds of bacon at a time in the oven prior to my hubby & sons YMCA camping travels) I had formed to start throwing it out because I couldn’t use it fast enough. This is a great way to utilize it up faster, as we like mayo anyhow and I love to make mayo.
I like to utilize a hand held “stay” immersion blender to make mayo, within a container that’s taller than it really is wide. Less clutter and cleanup is easy, works great with the reduced volume of egg, and is fast.
Great stuff, I will try it.
Gave a raise your voice today…
The strawberry vinaigrette arrived amazing!! Thanks a lot for posting that certain.
Anonymous said…
This sounds fantastic! What happens if you refrigerate it? Could it be still spreadable?
Oh yum! I’ve been wondering what I possibly could use instead of EVOO. This might be ideal. Oh, and the very thought of deviled eggs is merely delectable.
canola essential oil is evil. if you want good fat mayonnaise there is only 1 choice
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You owe me a new keyboard! i drooled around mine! giggle
I reside in France and execute a large amount of fattened duck quality recipes…confit, fois gras, etc.. I’ve gallons of duckfat and you will be trying this recipe using some of my stock.
Have you attempted using just plain ESSENTIAL OLIVE OIL rather than EVOO. I made my first batch with EVOO and it had been horrible. Made it with plain essential olive oil and it proved great. As soon as made you can add anything to it for dipping sauces or ranch
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megtreb said…
I’ve been searching all over for something like this because I’ve the same problem – how to make floating island dessert to make mayo without needing industrial seed oils or essential olive oil which tastes horrible in mayo! Despite having plain olive oil my husband doesn’t like it. But a query: can I do it with just egg whites? He’s allergic towards the yolks. What I am doing is producing egg white mayonnaise and simply using canola oil even though I know its an issue, but I physique there’s not that much in a single spoonful. So what do you consider – does it work with just egg whites? Has anyone attempted it?
This is a collection of recipes and meal photos to inspire followers of paleolithic style diets.