Featured Recipe: Strawberry Creek’s Pomegranate-Honey Glazed Bacon

“Ahhh, bacon! I’ve talked to many a vegetarian who says bacon is what they miss most, and where they are most likely to cheat. And fortunately for those vegetarians, bacon starts giving up the goods well before the first bite is ever taken, with an unmistakable aroma that will wake any Sleeping Beauty (or Prince Charming, maybe especially Prince Charming).

You might think that bacon can not be, should not be, improved upon. What can you add to such a recognizably perfect indulgence?

Well, how about a tangy, fruity bite and an earthy, sticky sweetness? Combine the savory umami flavor and saltiness of the bacon with these equally enticing flavors, and you’ve pretty much got everything your taste buds are capable of detecting in a single bite.

Trust me, that’s a good thing.”

Excerpt from Memorable Mornings from the Strawberry Creek Inn, a hardcover, full-color, coffee-table art/cookbook.  Available for purchase here (scroll down to bottom).

Pomegranate-Honey Glazed Bacon


  • 8 Slices of thick-sliced (¼-inch or so) bacon (slab bacon and/or apple-wood smoked if possible)
  • 1 cup Bottled Pomegranate Juice (fresh juice is probably not worth the trouble for this recipe, although there will be a big difference in the flavor of fresh versus bottled juice).
  • 1 Tablespoon Raw Honey

Cooking Instructions

Preheat oven to 400˚F. Lay bacon on a baking sheet. Pour pomegranate juice into a small saucepan and add honey. Reduce over medium heat until the glaze coats the back of a spoon. Brush about 1/3 of the glaze on the bacon with a pastry brush. Sit an identical baking sheet inside the first one so the 2nd sheet is pressing down on the bacon. This step is optional, but will keep the bacon slices flat and minimize shrinking. Bake for about 10 minutes. Brush another 1/3 of the glaze on the bacon and continue to bake until done and browned, about 15 minutes. Brush bacon with remaining glaze, transfer to a plate lined with paper towels, brown paper bag, or parchment paper to drain.

Serves 2 to 4

Serve with any savory or sweet entree (see Eggs and Other Savory Entrees, page 1 or Pancakes and other Sweet Entrees, page 19) and your favorite fruit side dish if your entree does not already involve fruit (see Sides, Condiments, Brunch Desserts, page 55).

*Photo Credit:  Photo by Sandra Hale, copyright 2010, of Sandra Hale Photography and Inn Cuisine.

Bio:  Rodney Williams is co-owner and chef of the Strawberry Creek Inn Bed & Breakfast and the Strawberry Creek Bunkhouse inIdyllwild,California.  When he’s not taking care of the food, marketing, book-keeping, decorating, and other duties at the Strawberry Creek Inn, Rodney also enjoys a variety of hobbies, including genealogy, geocaching, writing (including a recently published cookbook—Memorable Mornings from the Strawberry Creek Inn), and all things culinary.  Follow Rodney and the Strawberry Creek Inn on Twitter and Facebook.

For some more recipes featuring Strawberry Creek and Sandra Hale/Inn Cuisine, please check out

Best of Quick Breads: A Taste of California’s Strawberry Creek Inn (Recipe: Bodacious Banana-Nut Muffins), Best of Breakfast: A Taste of California’s Strawberry Creek Inn (Recipe: Dutch Baby Bunnies, a.k.a. Puffed Pancakes) and Best of Breakfast: A Taste of California’s Strawberry Creek Inn (Recipe: Chocolate Espresso Pancakes with Raspberry Coulis.



About Chef Forfeng

Innkeeping Tip and Tricks: Please check out some marketing ideas for Inns and B&Bs, Blogging ideas, Facebook Tips and Social Media Tutorials https://chefforfeng.wordpress.com/marketing-for-lodging-resources/
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