Serendipity in the Kitchen

I rarely use recipes, certainly not for everyday foods.  I like to think of my own mind as a sort of cookbook, capable of synthesizing ingredients into masterpieces.  I’m not sure if that’s a special talent or something that can be learned from years of cooking, maybe it’s a little of both–my 18-year-old son can do it.
Anyway, sometimes I’ll look in the refrigerator and my mind will start going and before I know it there’s an idea I have to try.
Our refrigerator is pretty close to empty at the moment, and that sort of challenge always seems to kick my creativity into high gear, as I try to come up with a use for seemingly unrelated ingredients that will harmonize into something more than only edible.
Tonight’s experiment was a success!
At this time of year we always have a log of Brie in the refrigerator (at least until we eat it all!).  It goes on sale at Kroger for half-price just before Thanksgiving and stays that way until the New Year (which is when we stop buying it!).  At the moment we also have quite a bit of bacon on hand–I bought a little more than I needed for the turkey.   Then there was half a can of cranberry sauce (the jelled kind) that my son had been eating all by itself.  So here’s what I did:
I fried up some bacon (three slices is all I ended up needing).
I placed 8 saltines (that’s all I had–something fancier might have been better, but those were fine) on a cookie sheet.
I sliced half a Brie log into 8 rounds (about 1/4 inch thick) and placed those on the crackers.
I broke the bacon into portions (about two inches each) and placed those on the Brie.
I put a spoonful of cranberry sauce on top.
I popped the cookie sheet under the broiler for about two minutes–just long enough for the Brie to get warm but not long enough to melt.
Et Voilà!
bacon and brie
They were delicious!

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