Flowers make a nice gift to the friend that needs a smile or for that special someone in your life. Roses are even better. But sometimes even roses don't cut it. Sometimes you need something a little more non-cliché, something...extraordinary... Sometimes, you need BACON.
Step 1: Materials
BACON - I like to use one regular pack and one thick cut pack
Rose Stems
Glass Vase
Mini Muffin Pan
Broiler Pan
Drill with bit (I used an 1/8" bit, but any similar size will work)
Gravel or marbles for vase (not shown)
Rose Stems
Glass Vase
Mini Muffin Pan
Broiler Pan
Drill with bit (I used an 1/8" bit, but any similar size will work)
Gravel or marbles for vase (not shown)
Step 2: Preparing the Pans
Drill holes in the bottom of the muffin pan. This will allow the grease to drain when cooking the bacon.
Place the muffin pan on top of the broiler pan.
Place the muffin pan on top of the broiler pan.
Step 3: Prepare the Rose Buds
Preheat the oven to 375degrees Fahrenheit
Open the bacon and begin tightly rolling the roses, one piece at a time. Start with the widest end of the bacon, with the fat edge down. I like to use a combination of thick and thin bacon so I end up with a variety of rose shapes.
Place all of the bacon in the muffin pans pushing down slightly to "seat" them. The bottoms will flair out a bit.
Place in the oven and cook for 30-40 minutes. Check in on them occasionally. Sometimes you will have to lift the rose so the grease will drain out the pan.
Open the bacon and begin tightly rolling the roses, one piece at a time. Start with the widest end of the bacon, with the fat edge down. I like to use a combination of thick and thin bacon so I end up with a variety of rose shapes.
Place all of the bacon in the muffin pans pushing down slightly to "seat" them. The bottoms will flair out a bit.
Place in the oven and cook for 30-40 minutes. Check in on them occasionally. Sometimes you will have to lift the rose so the grease will drain out the pan.
Step 4: Prepare the Rose Stems
While waiting for the buds to cook you can start working on the stems. I found the stems that work best can be purchased at Walmart in bunches of 7, for under a dollar each.
Pull all of the roses off from the stems.
Pull the green backing off from the rose and then separate it into individual parts.
Discard the petals and center red piece. Reassemble the remaining green parts as shown.
Put the green piece back on the stem, but force it down so that roughly 1" of the stem protrudes.
I like to tape the stems together at this point, but this is optional.
Put the stems in your vase and fill with gravel or marbles to hold them in place.
Pull all of the roses off from the stems.
Pull the green backing off from the rose and then separate it into individual parts.
Discard the petals and center red piece. Reassemble the remaining green parts as shown.
Put the green piece back on the stem, but force it down so that roughly 1" of the stem protrudes.
I like to tape the stems together at this point, but this is optional.
Put the stems in your vase and fill with gravel or marbles to hold them in place.
Step 5: Assemble and Present!
When the bacon buds are done, remove from the oven and place on paper towel to cool.
You'll now have a variety of rose buds to choose from. Pick your favorites and slide them onto the protruding stems. Arrange the roses to your liking and then present the aromatic bouquet to your favorite bacon fanatic!
You'll now have a variety of rose buds to choose from. Pick your favorites and slide them onto the protruding stems. Arrange the roses to your liking and then present the aromatic bouquet to your favorite bacon fanatic!
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Several people have had problems cooking the bacon fully beacuse the fat pools and boils the bacon insead of cooks it. I had the same problem until I opened up the drain holes about the size of a dime, or around 1/2 inch.The larger the holes, the better drainage beacuse bacon fat is your worst enemy, at least for this project!
Thank you so much for this idea!!!
http://www.dawnsrecipes.com/bacon-rose-bouquet-2794.htm
I like your baking rake method. That definitely alleviates the fat draining problem!
For anyone curious, I didn't want to drill through a pan so did end up using a "silicone mini-muffin" pan and it worked quite well. I still think a metal pan is likely ideal if you're going to make more than one "batch" though.
Also, wow, the bacon gets even tastier when it's all curled up.
And then I made chocolate cupcakes with the intention of making them look like a bouquet....but they exploded so I ad-libbed a little.
Thanks sincerely :D
Yes, the white-ish part is the fat. The grease just naturally comes off from the bacon as it cooks. You don't need to do anything to the pan (except drill/poke holes in the bottom)