I’m very excited about this FoodiEbook Friday! Some of my favorite books are coming to tv, I just finished Book 1 of the Fat Vampire Chronicles and I’m serving up some blood-red Sriracha Candied Bacon! Favorite Books to TV! Yes Please!
Jump to RecipeSome of my FAVORITE Vampires from TWO different book series are coming to TV this year! And, I finished reading Johnny B. Truant’s ebook The Vampire Maurice (Fat Vampire Chronicles Book 1). Book one of three, published in 2019, the first chapter which I LOVE, an obvious nod to Anne Rice, is titled “Interview With a Vampire.” It’s been a while since I had a book(ish) post, but I’m so excited about this! 2022 is going to be a great year for those of us who love seeing our favorite characters on TV!
Fat Vampire by Johnny B. Truant coming to TV
The Fat Vampire series by Johnny B. Truant is coming to TV in a new “vampire dramedy” series on SYFY! It will be coming out in 2022 and is called Reginald the Vampire! I’m so excited! You can read about Fat Vampire here, here, and here. You can read more about Johnny B. Truant’s series here on my “Favorite Authors” page! I can’t wait to see how they have adapted the books to TV. I can already picture Jacob Batalon as Reginald Baskin and Mandela Van Peebles as Maurice!
Fat Vampire Chronicles
Now, back to the newest installment in the Fat Vampire universe, Fat Vampire Chronicles Book 1, The Vampire Maurice. The first chapter “Interview With a Vampire” was awesome. Such a surprise to get Maurice’s back story from the Fat Vampire series! As I said, it’s an obvious nod to the late Anne Rice except in this “Interview” Maurice is laying on a psychiatrist’s couch. Maurice reflects back to when he came to America with his first progeny, Celeste and they were trying to lay low in 1920s Chicago.
Annabel…said, “What kind of name is ‘Maurice” for a vampire?”
The Vampire Maurice (Fat Vampire Chronicles Book 1) Johnny B. Truant
“What kind of name is ‘Anne‘ for a person who talks to vampires?” he snapped.
They glamoured a family into letting them live in their apartment, except Celeste botched the glamour and hilarity ensues. (I’m delighted that yet another Johnny B. Truant book has me giggling so much.) The wife, Irene is continuously throwing bacon at them. BACON! They get tangled up with the vampire mafia and the human mafia who are both “out for blood”.
Of course, reading about Irene throwing bacon at Maurice and Celeste totally had me craving bacon. Not just any bacon, but candied bacon. Every single time Irene threw bacon (and sometimes eggs too) at Maurice and Celeste, I seriously laughed out loud and knew that Candied Bacon was coming to the blog ASAP! Not just Candied Bacon, but blood red Sriracha Candied Bacon!
Sriracha Candied Bacon
If you haven’t read Fat Vampire, it’s a MUST-read, especially before the TV Series comes out! And I highly recommend you make some of this blood-red Sriracha Candied Bacon.
Interview with the Vampire by Anne Rice
Interview with the Vampire by the late Anne Rice is coming to AMC! Also in 2022, Jacob Anderson (Game of Thrones) will play Louis, and Sam Read will play Lestat. I read the book before the movie came out in 1994, and I loved both the movie and the book. I have high hopes that the TV series will be awesome too!
Anne Rice’s Interview with the Vampire book started my love of vampire novels in the 1980s. I haven’t re-read them since I started eBookFoodie, but her books inspired me to read more vampire novels, like Jeaniene Frost’s Cat & Bones, the Night Huntress series, and my new favorite alien vampires in Ilona Andrews Innkeeper Chronicles.
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Sriracha Candied Bacon
Ingredients
- ½ lb bacon Thick or medium thick sliced
- ⅓ cup brown sugar
- 2 tbsp Alessi infused white balsamic vinegar Optional – can substitute with maple syrup. Any vinegar, like apple cider vinegar will do. I prefer white balsamic or raspberry-infused balsamic.
- 1½ tbsp Sriracha Optional. Or try 1 tbsp Gochujang
- ¼ tsp Lawry's coarse ground garlic powder with parsley Optional – just a pinch
- ¼ tsp black pepper Optional – to taste
Instructions
- Preheat oven to 375°F. Line a backing sheet with foil and place baking racks on top.
- Spray cooling racks with non-stick spray for easier cleanup.
- Line rack with the bacon in a single layer.
- Bake at 375°F for 10 minutes. (For very thick slices flip after ten and bake another 5 minutes).
- Stir all the remaining ingredients together to form a paste/glaze.
- Remove pan from oven carefully, and spread a thin layer of the glaze all over the top of each slice with the back of the spoon.
- Bake for another 10 minutes. Rotate the slices around on the sheet if some slices get well cooked at the edges of the pan.
- Flip bacon over and spread more glaze over the slices. Continue baking, ten to fifteen more minutes, moving the slices around on the sheet and adding more glaze until they are cooked through and nicely browned. For crispier bacon, turn the oven up to 400°F for a few minutes. Total cooking time can range from 30-45 minutes depending on how thick the bacon is. Thin bacon is not recommended.
- Remove bacon slices to a piece of parchment paper to cool. Serve in whole slices, or cut in bite-sized pieces or in halves.
- Serve as an appetizer, or side!
Notes
Nutrition
Coffee Banana Scones inspired by Ilona Andrews Innkeeper Chronicles alien vampires
Banana Scones with Espresso Glaze
Ingredients
Dry ingredients
- 1 ¼ cups AP flour White all-purpose flour
- 1 ¼ cups white whole wheat flour You can use all AP or all white whole wheat
- ½ tsp salt
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ cup sugar
- ¼ cup brown sugar Not packed
- 1 egg Beaten
- ½ cup banana Greek yogurt Or plain Greek yogurt. or 1 single serving sized cup
- 2 tsp vanilla extract
- 2 bananas Large or three small, ripe lightly smashed
- 1 stick butter Very cold or frozen, cut into small pieces, grated or sliced very thinly.
Espresso Glaze
- ½-¾ tsp espresso powder If you don't have espresso power, instead of water, just use strong cooled brewed coffee
- 1 cup powdered sugar
- 1½-3 tbsp water 1 tbsp to start, add more if you need to thin it. The glaze should be slightly thick.
Optional
- ½ cup dehydrated banana chips * Use a food chopper to crush them into bits. Sweetened or unsweetened. They add a bit more natural banana flavor.
Instructions
- Mix dry ingredients (flour through sugar) in a large bowl. (Feel free to add ½ tbsp of espresso powder to the dry ingredients if you want extra coffee flavor!)
- Mix the wet ingredients (egg through vanilla) in a medium bowl and add the mashed, chunky bananas and give it a quick stir.
- Using the very tips of your fingers quickly, or using two forks, cut the ice-cold butter pieces into the dry ingredients until it looks like wet sand.
- *Stir in crushed dried banana chips if you are using them.
- Pour the wet ingredients into the dry and gently stir until combined. Don't over mix, or the scones will be hard and tough!
- Form the dough into a loose ball and turn it out onto a lightly floured surface.
- For large scones, press it into about an 8" flat circle, about 3/4-1" thick. For small scones, split the dough in half and press it into two smaller flat circles, about 3/4" thick.
- Using a long knife or a bench scraper, cut the circle in half, and continue cutting until you have 8 even-sized wedges.
- *If you don't feel like fussing with a glaze, before baking. brush the tops with a little milk, or an egg wash, and sprinkle on some sugar and a dusting of espresso powder.
- I like to place them about an inch apart on a parchment lined cookie sheet, or pizza pan.
- It's important to get the dough cold before you bake so that they don't spread too much. Place the scones in the freezer, or fridge for about a half hour before you preheat the oven to 400°.
- Bake for 20-25 minutes, or until they are lightly browned, or spring back when you press on them. I like mine a little crispy on the outside, so I bake mine closer to 425°.
Espresso Glaze (Make sure the scones are cooled at least ten minutes, or the glaze will run off.
- After the scones have cooled, add ½-¾ tbsp espresso powder to a cup of powdered sugar and stir to combine. *If using larger granules of instant coffee, mix the coffee with the water first.
- Stir in water until smooth. You may need to add more water. It should be just thin enough to drizzle it over the cooled scones. Or, you can dip the tops of the individual scones in the glaze. These are best served fresh. Store in the refrigerator.