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

3833. MCINTOSH MAPLE CRUMBLE with CANDIED BACON

YIELD: 6 to 8 Servings


Candied Bacon
16 Applewood smoked bacon strips
1/2 cup raw cane sugar, to coat
Smoke cayenne pepper, for sprinkling
 
Maple-Apple Filling
6 McIntosh apples, peeled, cored and cubed
1/4 cup maple liqueur or real maple syrup
1/2 vanilla bean, sliced lengthwise and seeds scraped
Pinch nutmeg

Crumble
1 cup all-purpose flour
1 cup rolled oats
1/2 cup walnuts, crushed
1/2 cup brown sugar
Pinch sea salt
1/3 cup cold unsalted butter, cut into small pieces

To make the bacon: Preheat the oven to 400 degrees F. Line a baking sheet with some parchment paper, set aside.



Lay the bacon strips on a wire rack and coat evenly with raw sugar. Lightly press the sugar into the bacon, sprinkle them with smoked cayenne pepper and transfer them onto the lined baking sheet in a single layer. Bake for about 12 minutes or until deep red and caramelized. Check on the bacon frequently, cooking time may vary depending on the thickness of the bacon. Use tongs to remove the candied bacon from the baking sheet and transfer the slices onto a wire rack. Cool completely.

To make the filling: In a baking dish, combine the apples, maple liqueur, vanilla bean seeds, and nutmeg. Mix ingredients together to combine.

To make the crumble: Reduce the oven temperature to 375 degrees F. In a big bowl, add the flour, rolled oats, crushed walnuts, brown sugar, and sea salt. Mix these ingredients together and then cut in the cold butter pieces, using a pastry cutter. Evenly distribute the crumble over the apple mixture and bake for 40 minutes or until the topping is golden brown and the filling is bubbling.

Place the crumble in bowls and top each bowl with 2 slices of candied bacon. Serve with a shot of cinnamon schnapps. Or not.


bacon recipe source: Nadia G, "Makeup Meal," Nadia G's Bitchin' Kitchen, Cooking Channel TV