3931. APPLE BACON GALETTE

Yield:
 8 servings





6 slices bacon

1 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting

1/2 cup sugar

5 tablespoons cold unsalted butter, cut into pieces

4 assorted apples (such as McIntosh and Granny Smith)

1 tablespoon fresh lemon juice

1/4 teaspoon ground cinnamon

1 large egg, beaten

Maple syrup, for brushing



Make the crust: Cook the bacon in a large skillet over medium heat, turning occasionally, until golden but still soft, about 6 minutes; remove to paper towels. Reserve 1 tablespoon of the drippings in a small bowl; refrigerate until cold, about 15 minutes.



Pulse 2 slices of the bacon in a food processor until finely ground. Add 1 1/2 cups flour and 2 tablespoons sugar and pulse to combine. Add the chilled bacon drippings and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal with some pea-size pieces. Drizzle in 4 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap and chill until firm, at least 1 hour.



Line a baking sheet with parchment paper. Roll out the dough into a 13-inch round between 2 sheets of lightly floured parchment. Peel off the top sheet of parchment, then invert the dough onto the prepared baking sheet. Peel off the sheet of parchment. Refrigerate the dough until ready to use.



Preheat the oven to 375 degrees F. Make the filling: Peel the apples and slice 1/4 inch thick. Toss with the lemon juice, cinnamon, 3 tablespoons sugar and the remaining 1 tablespoon flour in a large bowl. Arrange the apples in the center of the dough, leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Cut the remaining 4 slices bacon into bite-size pieces and sprinkle over the filling.



Brush the crust with the egg and sprinkle the remaining 3 tablespoons sugar over the whole galette. Bake until the apples are tender and the crust is golden brown, about 50 minutes. (Tent loosely with foil if the filling gets too brown.) Remove from the oven and brush the filling with maple syrup while still hot. Transfer to a rack to cool slightly before serving.
 


bacon recipe source: Food Network Kitchen/Food Network Magazine

3835. SAUERKRAUT with BACON and APPLES

Serves 4 to 6


1/4 pound sliced apple-wood smoked bacon
2 tart apples, such as Granny Smith, peeled, cored, and grated
1 yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon caraway seeds, ground
3 cups unfiltered apple juice
1/4 cup white wine vinegar
2 pounds of refrigerated (in a jar, not can), prepared sauerkraut, drained (about 1 24-fluid-ounce jar, drained)

Lay the slices of bacon down at the bottom of a large, thick-bottomed pot and heat on medium heat. Cook until the bacon has browned and most of the bacon fat has been rendered, 5 to 10 minutes. Remove the bacon from the pot and set on paper towels to drain. Remove all but 1 Tbsp of the fat in the pot. (Do not pour down the sink, bacon fat will clog your drain!) Chop the bacon and set aside.

Add the chopped onions and apples to the pot and cook until the onions are translucent, about 6-7 minutes. Add the garlic and caraway and cook for a minute more.

Add the apple juice and the white vinegar to the pot. Increase the heat to high. Bring to a boil and boil vigorously until the liquid is reduced to a syrup, about 5 minutes.

Add the sauerkraut and bacon to the pot and stir to coat with the sauce. Reduce the heat to low and cook until the sauerkraut has been heated through and is tender, about 10 minutes. Season to taste with salt and pepper.


bacon recipe source: Elise Bauer, Simply Recipes (@simplyrecipes), October 4, 2007