There were some good guesses and good ideas for future Super Pig projects. However, no one correctly identified my latest venture. Show time!
For the Gathering, I made two kinds of mini-cheesecakes that are for dessert. Mini-bourbon pecan cheesecakes (with bourbon butterscotch caramel topping) and mini-Calvados cheesecakes. I didn't take any pictures of these. I'm sure they will show up in pictures from the Gathering.
The one I teased you with is actually a savory mini-cheesecake made with cheddar Goldfish for the crust and topped with crushed up Super Pig bacon. I took the crust up a few notches by adding Super Pig to the crushed Goldfish and then adding the bacon grease (instead of melted butter) from the bacon drippings. Maybe we should call this a Super Pig Mini-Cheesecake.
The next picture is the crust in mini-muffin pans waiting to go into the oven to pre-bake. Yes, there are 48 of them.
The crusts have been filled with the cheesecake mixture and topped with crumbled bacon.
The last picture is the final product, cooling. After they are sufficiently cooled, I will transfer them to mini-paper cups and put them into the freezer. I’ll wait to taste them after they are frozen. I’ll let you know how they taste later.
Art
