French Toast with Pecan Syrup, Pan-Fried Bacon and Mixed Fresh Berries

Ingredients

• 1 lb Regular-Cut Bacon (About 16-20 strips. Thick-cut will require a longer cooking time.)

Instructions

1. 1

   Prepare the Pan and Bacon

   • Arrange the bacon strips in a single layer in a large, cold skillet (cast iron or non-stick works well).
   • Do not overlap the strips to ensure even cooking. It is crucial to start with a cold pan to allow the fat to render slowly and evenly, which is the secret to crispy bacon.
2. 2

   Render the Fat

   • Place the skillet on the stove over medium-low heat.
   • Cook for 8-10 minutes without moving the strips. As the pan heats up, the fat will slowly render out. The bacon will start to sizzle and become translucent before it begins to brown.
3. 3

   Flip and Finish Cooking

   • Using tongs, carefully flip each strip of bacon. Be cautious of hot, splattering grease.
   • Continue to cook for another 5-7 minutes on the second side, or until the bacon reaches your desired level of crispiness. The bacon will continue to crisp up as it cools on the paper towel.
4. 4

   Drain and Serve

   • Once cooked to perfection, use tongs to transfer the bacon strips to a plate lined with paper towels to absorb excess grease.
   • Let it rest for a minute before serving warm.
5. 5

   Save the Bacon Fat (Optional)

   • Let the skillet cool slightly. Carefully pour the rendered bacon fat through a fine-mesh sieve into a heat-safe container like a glass jar.
   • Allow it to cool completely before sealing and storing in the refrigerator for up to 3 months. Use it for frying eggs, roasting vegetables, or making cornbread.

Ingredients

• 250 g Strawberries (hulled and quartered)
• 150 g Blueberries
• 125 g Raspberries
• 125 g Blackberries
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. 1

   Wash and Dry the Berries (5 minutes)

   • Place all berries in a large colander.
   • Gently rinse them under cool, running water, being careful not to bruise the more delicate raspberries and blackberries.
   • Spread the washed berries in a single layer on a clean kitchen towel or paper towels.
   • Gently pat them completely dry. This step is crucial to prevent a soggy fruit salad.
2. 2

   Prepare the Strawberries (2 minutes)

   • Once dry, remove the green leafy tops (hulls) from the strawberries using a small paring knife or a strawberry huller.
   • Cut the hulled strawberries into quarters or bite-sized pieces, depending on their size.
3. 3

   Combine and Serve (3 minutes)

   • In a medium-sized serving bowl, add the prepared strawberries, blueberries, raspberries, and blackberries.
   • Drizzle the freshly squeezed lemon juice over the berries. The lemon juice prevents browning and enhances the natural flavors.
   • Using a large spoon or a rubber spatula, gently fold the mixture together until the berries are just combined. Avoid over-mixing to keep the raspberries intact.
   • Serve immediately for the best taste and texture.