The 187,066 people who attended the Minnesota State Fair on Friday, Sept. 1, set a record for ninth-day attendance. They also consumed a colossal amount of food — from wacky concoctions you never dreamed could be deep-fried and served up on a stick to healthier dietician-approved options — and everything in between.
With a nod to the “Great Minnesota Get-Together,” those of us who were at work in the diocese that day enjoyed sampling goodies at our “Potluck on a Stick.” The brainchild of Bailey Ziegler, diocesan director of human resources, and Kristi Anderson, multimedia reporter at The Visitor, the event was loads of fun and we didn’t have to wait in line or battle huge crowds to relish the tasty food.
The table decorations were gigantic “blue ribbon” vegetables with fictitious notes about our co-workers “who grew them.” There was even a pie-baking contest to round out the occasion.
Kevin Powers, the new superintendent of Catholic Community Schools, snapped this photo of Bishop Donald Kettler savoring candied bacon at the Sept. 1 diocesan Potluck on a Stick.
Teriyaki chicken on a stick. Candied bacon on a stick. Mini-corn dogs on a stick. Fruit and veggies on sticks. Three flavors of DQ Dilly Bars — on sticks, of course. Grilled corn-on-the-cob, hamburgers and brats, BBQ meatballs, crazy cake, lemonade, pop — and more!
Jill Lieser, Catholic Foundation administrative assistant, shares tips for creating her enticing candied bacon on stick.
Candied Bacon on a Stick
- Use any amount of bacon that you wish. Make sure it is a thicker cut of bacon.
- Preheat oven to 375°F.
- Line a low flat pan with parchment paper and also spray it with cooking spray.
- Using either a full piece or half piece of bacon, place bacon on skewer. (Envision ribbon candy.)
- Stretch the bacon back to (sort of) lie flat on skewer and place it on the pan.
- Sprinkle brown sugar over the bacon and pat it down just a bit. (Amount is to your liking.)
- Drizzle with maple syrup. (Amount, once again, is to your liking.)
- Bake for 10-12 minutes or until the bacon is completely cooked but not crispy. (The sugar and syrup should have created light caramel syrup.)
- This treat is best served at room temperature. If you must store it in fridge, make sure the bacon pieces are in an airtight container.
Carol Jessen-Klixbull is a copy editor at The Visitor. She is a former Family and Consumer Science teacher who has a passion for all things “food.”