Bacon Social House has a reputation amongst locals for its delish bacon, but their staff core values really stand out as well. BSH’s goal is to uphold a unique, homey atmosphere where the adage “food is family” is always at the forefront. In its historic downtown Littleton location as well as another site in the beautiful Sunnyside neighborhood, brunch is served seven days a week. We suggest you start with their popular “flight” featuring six flavors of bacon, followed by a lineup of sweet and savory brunch favorites like chicken and waffles, pancakes, burgers, and benedicts. We hope you enjoy the following yummy recipes.
The BSH bacon flight
1. Applewood Smokey with a hint of sweetness.
2. BBQ Dry rubbed BBQ massaged into the fat.
3. Candied Sweet but not overpowering. Leaves you wanting more.
4. Habanero Spicy with a nice burn afterwards. You have to try it!
5. Paleo Tastes meaty and leaves the tongue with a coating of fat.
6. Daily Feature: Chipotle Ranch Has a kick of chipotle spice that compliments the cooling from the ranch.
1 package of bacon
1 Tbsp brown sugar
Preheat the oven to 350 degrees. Stack a cooling rack on top of a sheet tray and lay bacon strips flat on the rack. (If you do not have a cooling rack, you can put the bacon strips directly on the baking sheet.) Put a thin layer of light brown sugar on each piece of bacon, pressing down slightly. Bake in the oven for approximately 20 minutes or until desired doneness. Let the bacon cool slightly before eating.
Polenta & Veggies
Another great dish at BSH, the fried polenta cake is what makes this vegetarian-friendly option unique. Note: The seasonal veggies are crispy while the sauce is creamy.
POLENTA CAKE INGREDIENTS:
1 qt. milk
½ qt. polenta
¼ qt. parmesan
½ Tbsp. salt
1 Tbsp. vegetable oil
Steep milk in a large pot to about 170 degrees. Be careful not to scorch it and do not bring to a boil. Once hot, whisk in polenta slowly to avoid clumping. Cook for about 35 minutes, stirring often.
Next, spray a sheet pan with nonstick cooking spray. Once the polenta has thickened and is fully cooked, spread on the prepared sheet tray. To get the polenta evenly distributed, place a sheet of parchment on top, followed by another sheet tray. Press down evenly to create a ½-inch depth. Let cool completely, then cut into 4×4-inch squares.
Heat a nonstick pan with vegetable oil over medium. Add polenta squares and fry each side about 2-3 minutes (until golden and crispy).
This recipe gives the freedom to use any desired vegetables. For this recipe to be optimal in flavor, it is recommended to roast hardier veggies in the oven ahead of time with a little oil, salt, and pepper.
1 oz. canola oil
½ Tbsp. diced garlic
2 Tbsp. diced shallots
1 ½ Tbsp. fine herbs (equal parts Italian parsley, thyme, and rosemary, finely chopped)
¼ c. white wine
salt and pepper to taste
1 ½ c. vegetable stock
3 c. seasonal vegetables
2 oz. room temperature butter
2 oz. shredded parmesan
Heat oil in a sauté pan over medium. Add garlic, shallots, and fine herbs and sauté for about 45 seconds. Do not let the garlic or shallots burn. Add in the seasonal vegetables, and sauté for about 3-5 minutes, until slightly caramelized. Next, add the white wine and reduce until the wine is almost all gone. Add salt and pepper to taste.
Add vegetable stock and reduce it by half. Stir in butter and continue to cook over heat until the sauce is creamy and the vegetables are crisp-tender.
TO ASSEMBLE INGREDIENTS:
Place the polenta cake on a plate and spoon the vegetables over top. It’s optional to add the sauce from the vegetable pan. Top the vegetables with shredded parmesan and, if desired, a poached egg.
Wet your whistle
Bacon Old Fashioned
1/4 oz. simple syrup
6 dashes of house bacon bitters
2 oz. Jim Beam bourbon candied bacon
Build in mixing glass. Stir with ice. Strain into big, iced rock glass. Garnish with candied bacon strip.
2 oz. grapefruit juice
1 oz. lemon juice
3/4 oz. agave syrup
2 oz. Sauza tequila
4 dashes Peychaud’s bitters
Shake and strain into ice-filled pint glass. Garnish with bitters and a halfsalted grapefruit crescent. (Wash line should be at the top of the B on the pint glass).
2 oz. mezcal
3/4 oz. Prickly Pear Syrup
1/2 oz. lime juice
Flip water glass and dip in specialty salt rim, a blend of paprika and other spices. Shake ingredients and strain into ice-filled glass. Add a dash of lime juice and garnish with lime peel.
3/4 oz. simple syrup
3/4 oz. lemon juice
3/4 oz. Prairie vodka
2 oz. J Roget sparkling wine
4-6 mint leaves
Combine everything but J Roget and shake and strain into martini glass. Top with sparkling wine and garnish with mint leaf.
Rocky Mountain Smash
2 oz. Leopold Bros. blackberry whiskey
1 oz. lime juice
1/2 oz. basil simple syrup
Shake and strain into ice-filled water glass. Garnish with piece of lemon.
BSH Breakfast Shot
1 1/2 oz. Revel Stoke pecan whiskey
1/2 oz. butterscotch schnapps
2 oz. orange juice,
Pour whiskey into shot glass. Top with butterscotch schnapps. Serve alongside shot glass of OJ with bacon slice along top of glass. Drinking tip: Take whiskey shot first, then orange juice quickly after, and lastly, eat bacon strip.
Bacon Social House
2434 W. 44th Ave.
2100 W. Littleton Blvd., Littleton
Opening late spring
2160 S. Broadway