Posts Tagged ‘Bananas Foster’

When people think about dessert, they often imagine sweet treats. Where does this conception of sweet dessert derive from? Upon searching for definitions of dessert, the word usually appears quite often. One dictionary defines dessert as a usually sweet dish usually served at the end of a meal. Why do you suppose civilization has come to the acceptance of sweet desserts? Sources say that humans wanted to balance meals that almost always contained salt or savory flavors, so they added something sweet to follow up. Any respectable health and/or fitness person will tell you not to balance salt with sweet, but instead to chug water to balance the pH levels in the body. Basic science experiments in school teach us that salt absorbs water, which dehydrates humans, while sugar inflates water, which bloats humans. Conclusively, if humans consume a savory meal without drinking adequate water, a sweet dessert would attempt to inflate the water in our bodies, but since the salt absorbed the water, the sugar will inflate other fluids, leading to fat gain. Lesson learned: always drink water with every meal. However, I now digress – you probably now crave something sweet after taking all that in. Continue reading to discover five bacon desserts in the Greater Los Angeles Area that you ought to seek out this season.

5. Chunk N Chip‘s The Elvis

Desserts date back to ancient civilizations, when humans consumed raw products like fruit, honey, and nuts. Over time, as foods evolve, taste evolves too. Time gets to a point where we finally get to do and try things we always wanted to as children, but could not due to age restrictions. When Elvis Presley grew up, he finally could eat peanut butter, banana, and bacon sandwiches to his heart’s content. Those who have not heard of The Elvis may not immediately find this type of sandwich appetizing, but the folks at Chunk N Chip have discovered a fun way of delivering the legacy. Their version of The Elvis consists of bananas foster ice cream and candied bacon sandwiched between two warm peanut butter cookies. The bacon carries a texture similar to candied pecans, or pralines, but with its trademark salty meaty flavor. In this ice cream sandwich, the bacon adds a crunchy texture to an otherwise soft and gooey treat. Chunk N Chip changes their daily selection, so if you crave The Elvis, contact them on Facebook or Twitter and ask when they plan to carry this. Who says no to bacon for dessert?

4. Suite 106 Cupcakery‘s Pancakes N’ Bacon Cupcake


Shown on right

Some time after the frozen yogurt fad took off around 2004-2005, the cupcake trend emerged thanks to the opening of Sprinkles Cupcakes in Beverly Hills. After their success, hundreds of pastry chefs across the nation followed that trend and soon opened up their own cupcakery. Many have tried, yet many have failed due to bad cupcakes. However, some cupcake stores have proven that they deserve to remain in the business. While Suite 106 Cupcakery lacks their own independent storefront, they make up for it with their moist and delicious cupcakes. Located inside the Victoria Gardens food court in Rancho Cucamonga, Suite 106 utilizes organic and all-natural ingredients to give their cupcakes the texture, moisture, and sweetness that makes a cupcake worth it. Prominently, their frosting does not taste overwhelmingly of butter, which many other cupcakeries seem to not pay any attention to. This allows their cupcakes to portray more of the true flavors of the cupcakes rather than the richness found in most other frostings elsewhere. On weekends, their cupcake rotation includes the popular Pancakes N’ Bacon Cupcakes, a buttermilk spice cake topped with spiced bacon buttercream, real bacon bits, and maple syrup. The concept of bacon cupcakes started just a few years ago, yet many of those so-called bacon cupcakes fail to accurately balance the saltiness of the bacon with the sweetness of the cupcake, not to mention all the terrible frostings I have attempted to taste. Suite 106 understands the art of baking, as evident in their little packages of goodness. Make a road trip to Suite 106, and you will not regret it.

3. Chapter One: The Modern Local‘s Bourbon Bacon Banana Donut

I blame the saturation of generic donut shops across the nation for the poor conception of donuts. In a similar vein to old food trucks, generic donut shops cause most people to view donuts as cheap sugar foods that police like to eat out of convenience. No one ever took donuts seriously until Krispy Kreme expanded in the late 1990’s. Their significant improvements on donuts paved the way for chefs and restaurant owners to attempt their skills at further improving the donut. If you seek one of these superior donuts, look no further than Chapter One: The Modern Local. This little restaurant in Downtown Santa Ana pushes the limits of quality in food, drinks, and service. With an amazing selection of eats & drinks, they constantly hold a full house on weekends. Perhaps everyone crowds around the bar because of their infamous Bourbon Bacon Banana Donut. Take a banana donut, layer it with bourbon maple frosting, marmalade, and cocoa nibs, then brûlée a banana with candied bacon bits, and sit it on top of the donut. This treat attracts eyes everywhere, which will envy anyone ordering this epic donut. The rich donut carries more density than standard donuts, so I suggest splitting the donut if possible. Once you do finally get to dig in to this donut, remember to scoop a little of every ingredient in each bite. All ingredients contribute to the dish, so you do not want to miss any feature of it.

2. The Factory Gastropub‘s Breakfast For Dessert

The media does an evil job of portraying sweets for breakfast. When kids watch commercials saying “Trix are for kids,” they program into their minds that they should eat that sugary cereal for breakfast. Sadly, many cereals oriented towards kids carry more sugar than a candy bar. I mean, how can anyone consider Lucky Charms an acceptable breakfast? Marshmallows have no place at the breakfast table. Real people eat bacon for breakfast! But what if you want to enjoy your bacon breakfast later in the day? If you so please, you can have your bacon breakfast and eat it later in the day too at The Factory Gastropub in the Bixby Knolls community of Long Beach. In this quaint neighborhood, The Factory attracts gourmet food and craft beer lovers from all over to soak in the smooth atmosphere in a quiet setting. The taps pour local brews, while the kitchen cooks up local organic and sustainable ingredients. They love to experiment with food often, and will host special dinner nights every now and then as test plates for customers to try. When an experiment works, it earns a spot on their menu. In the case of Breakfast For Dessert, this genius idea easily won hearts and a permanent spot on the dessert menu. This plate receives a scoop of peanut butter ice cream, sea salt focaccia French toast, stout-chocolate-covered bacon, and maple syrup. With as much butter as they use in the French toast, you would swear Paula Deen made this dish. The stout they use for the bacon depends on the current stout on tap. Fast food has capitalized on the idea of breakfast any time of the day, so when a local restaurant seizes this idea, one can expect great things to churn out of the kitchen. To get your bacon, breakfast, and dessert all on the same plate, head to The Factory and order the Breakfast For Dessert.

1. Animal Restaurant‘s Bacon Chocolate Crunch Bar

If it moos, oinks, baas, clucks, coos, or swims, you can eat it. Only the brave can stomach what the public does not accept as “normal” food. But when has conformity stopped anyone from doing what they want to do? The media explains the acceptance of eating chicken, pork, and beef, but at the same time, the media loves to display groups like PETA, providing a contradictory stance of survival of the fittest. As such, most people find it unacceptable to eat meats like lamb, venison, wild boar, and more. In addition, most people do not consider all parts of an animal as food, and thanks to the media, the general public shuns the notion of eating animal parts like offals, guts, and other appendages. When cooked right, people have nothing to fear, and the lads at Animal Restaurant boldly go where no chef has gone before – into the hearts of the animals. A legendary institution of Fairfax, the folks at Animal treat every party of an animal’s body with utmost care and equality. They do not discriminate against which part of the animal goes into a dish, believing in reducing waste by consuming everything. The main menu changes monthly depending on the market’s offerings, but the dessert menu remains fairly consistent. When you carry something famous like the Bacon Chocolate Crunch Bar, you would think twice about modifying that section of the menu. This dense bar of chocolate and bacon gets served with salt & pepper ice cream and vanilla bean powder. Take a moment to understand the constituents of the plate. First off, look at that Bacon Chocolate Crunch Bar. They carefully layer the bar to appear like a glorified bacon strip after slicing it. No term can accurately describe the bar, since its high density makes it beyond a cake. Now look at that ball of ice cream… Salt & Pepper ice cream. They took it a step beyond vanilla bean ice cream and made their own unique ice cream flavor, tasting like a cold creamy treat of salt and pepper. I dare you to find salt and pepper ice cream like this anywhere else in the world. Just to bring things back into perspective, the plate gets topped off with vanilla bean powder. Do not underestimate the small stature of this plate – this dense bar will easily fill up one person, so take care of yourself and whoever else you bring here by splitting the bar and ice cream. Everybody wins in this case.

Eat dessert first.