3772. SEARED MAHI MAHI with BRUSSELS SPROUTS, BACON and APPLES

serves two

  

For the Brussels sprouts:

4-6 strips of bacon, cut into lardons and cooked crisp, fat reserved

3-4 tablespoons bacon fat

½ of a medium red onion, diced

approx. 2 cups of Brussels sprouts, stemmed, outer leaves removed, an thinly sliced

¼ cup apple cider

¼ cup apple cider vinegar

1 large apple, diced

kosher salt

freshly-cracked black pepper

apple, thinly sliced, for garnish

For the fish:

2 Mahi Mahi loins

3-4 tablespoons of bacon fat

kosher salt

freshly-cracked black pepper

Cut bacon into lardons and cook in a large skillet until crisp. Remove from pan with a slotted spoon and set aside. Reserve half of the rendered fat and leave the other half in the pan.

Add diced red onion to pan and sweat until translucent; approximately 5 minutes.

Add sliced Brussels sprouts to onions and toss to combine. Cook for approximately 5 minutes and until Brussels sprouts have brightened in color.

Add the apple cider, apple cider vinegar, and cooked bacon. Cook until most of the liquid has evaporated and the Brussels sprouts have become slightly tender.

Add the diced apple and cook for just a few more minutes or until the apples have heated and softened but still retain most of their shape and texture.

Season with kosher salt and freshly-cracked black pepper. Transfer to side dish and set aside.

Return the pan to stove and increase the heat.

While the pan preheats, season the Mahi Mahi loins with kosher salt and freshly-cracked black pepper.

Once the pan has preheated, add the remaining bacon fat.

At the first signs of smoke, carefully add the fish to the pan. Cook, without disturbing the fish, for approximately 5-7 minutes or until you can see browning on the edges of the fish.

Carefully turn the fish over and cook for another 1-2 minutes.

Remove from the pan and rest for 5-10 minutes.

Plate the fish sitting atop a mound of Brussels sprouts. Garnish with thinly sliced apples.

bacon recipe source: Chris, Stirring Stew (@StirringStew), October 29, 2014

3768. PULLED PORK BACON CHEESEBURGERS

7½ lb. bone-in pork shoulder, also known as Boston butt

2/3 lb. each beef burgers

4 lbs. thick-cut bacon

mozzarella and cheddar cheese

pork rub

1/3 cup apple cider

Apply the rub to the pork shoulder, place it in a marinade bag, and add some apple cider. Let it marinade in the refrigerator for 4-6 hours. Place it in your smoker and then "low and slow" at 225-250ºF until the internal temperature of the shoulder reaches 195ºF. Note: 195ºF is the temperature required to melt the connective tissue and fibers in the roast and produce tender and juicy pulled pork. Remove from the smoker, wrap in foil and let rest for about an hour. Shred the roast.

bacon recipe source: BBQ Pit Boys (@BarbecueRecipes)

3397. BACON COLLAR with CIDER and APPLE BUTTER

serves 4-6 


1-2 tablespoons olive oil  
2.25 kg bacon collar, rolled and tied 
1 bottles cider 
500 ml chicken stock 
3 bay leaves 
3 sprigs thyme 
120 grams butter 
2 onions, finely chopped 
6 Granny Smith apples, peeled, cored and chopped into chunks 
200 grams Savoy cabbage, thinly sliced

Preheat the oven to 160C/325F.

Heat the olive oil in an ovenproof casserole dish. Season the bacon collar with salt and freshly ground black pepper and sear in the hot dish until golden-brown all over.

Pour in two-thirds of the cider and all of the stock. Bring to a simmer and add two of the bay leaves and the leaves from two sprigs of the thyme. Place into the oven and cook for an hour and a half, or until the bacon collar is tender. Remove from the oven and set aside to rest.

Melt 20g (1 1/3 tablespoons) of the butter in a large frying pan and fry the onions for 2-3 minutes, or until softened. Add the apples and the remaining herbs and season with salt and freshly ground black pepper. Pour in the remaining cider and simmer until most of the liquid has evaporated and the apples have broken down.

Add a few spoonfuls of the cooking juices from the pork into the pan with the apples. Beat 80g of the butter into the apples until well combined.

Meanwhile, tip the cabbage into a large pan and place over a high heat. Add a dash of water along with the remaining butter and season with salt and freshly ground black pepper. Cook for 2-3 minutes, until the leaves begin to soften.

Remove the pork from the casserole and slice. Serve with the buttered cabbage and a few spoonfuls of the apple butter. Drizzle over some more bacon cooking juices.


bacon recipe source: Matt Tebbutt, Market Kitchen, Good Food Channel/UK-TV

3295. BAKED APPLES with OATS, BACON, CHOCOLATE and RAISINS

yields four servings

2 bacon strips, finely chopped

4 crisp apples

2 tablespoons old-fashioned rolled oats

1 tablespoon finely chopped dark chocolate (or small chocolate chips)

2 tablespoons finely chopped raisins

½ cup plus 2 tablespoons Calvados, divided

½ cup apple juice or apple cider

2 tablespoons maple syrup

2 tablespoons unsalted butter, divided
2 cinnamon sticks

Preheat the oven to 350°. In a small skillet set over medium heat, add the bacon and cook, stirring often, until it is browned and crisp, about 6 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate, saving the bacon fat.

Trim off a thin slice from the bottom of each apple so it stands upright. Use an apple corer or melon baller to make a wide well in the center of each apple, discarding the seeds. Set the apples in a square baking dish.

In a medium bowl mix, together the oats, chocolate, raisins, crispy bacon and 1 tablespoon of the warm bacon fat. Divide 2 tablespoons of Calvados among the apple cavities, then stuff each apple with some of the bacon-oat mixture.

To the baking dish, add the remaining ½ cup of Calvados and the apple juice. Drizzle the maple syrup over the top of each apple and top each with a ½ tablespoon of butter. Add the cinnamon sticks to the baking dish and bake the apples for 25 minutes.

Baste the apples with the liquid, then loosely tent the apples with a piece of aluminum foil and continue to bake until a paring knife easily slips into an apple, 20 to 25 minutes longer. Remove from the oven and cool 15 minutes before serving with the roasting juices.


bacon recipe source: Tasting Table Test Kitchen

2836. CIDER-BRINED PORK CHOPS with MAPLE-BACON CHUTNEY

makes four servings 


4 bone-in pork chops, about 12 ounces each

For the cider brine:
3 quarts cold water
1 quart apple cider 
1/2 cup cider vinegar

1 1/4 cups kosher salt

3/4 cup sugar

For the maple black pepper bacon chutney:

1 slab bacon (about a pound), cut into medium dice

1 small onion, diced

3 cloves garlic, minced

1 cup maple syrup

2 tablespoons black pepper, coarsely ground

1 tablespoon mustard powder

2 cups apple juice

1 bay leaf

salt, to taste

Combine all ingredients for the brine. Add the pork chops to the brine and let sit for 12-18 hours. In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent. Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste. Drain pork from the brine and pat dry before grilling. Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side. Cook to desired doneness and top with the warm bacon chutney.

bacon recipe courtesy of: Rick Gresh, David Burke's Primehouse, 616 N Rush Street, Chicago, Illinois 60611; Food Republic, October 16, 2012

2771. PANETTONE PANZANELLA with BACON and BRUSSELS SPROUTS

Apple Vinaigrette: 
2 tablespoons butter
1 Granny Smith apple, peeled, quarter, cored, cut into 1/2 inch thick slices
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
1/4 cup sweet onion, diced
1 teaspoon honey
1/2 cup apple cider (may not need all of this)

Croutons: 
9 cups 3/4" cubes Panettone
1/4 cup butter
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
2 teaspoons fresh thyme, chopped
6 tablespoons grated Parmesan cheese
salt and pepper

Salad:
1 10 oz head of radicchio, halved cored, sliced
12 ounces center cut bacon, cooked crisp, crumbled
1 pound Brussels sprouts, trimmed, halved
2 tablespoons olive oil

For the vinaigrette: In a medium heavy skillet melt butter over medium heat. Add apples and diced onion and saute until brown, turning occasionally, about 6 minutes. Cover and cook until apples are completely cooked and soft. Place apples, onions and pan juices into a blender and let cool for a bit. Add honey, oil and vinegar and process until smooth. Add cider a little bit at a time until desired consistency is reached. Season with salt and pepper.

For the croutons: Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Place Panettone cubes into a large bowl. In a small skillet, melt butter then add garlic, sage and thyme. Saute for a minute or two, until fragrant. Pour butter mixture over the Panettone and toss to coast. Sprinkle cheese over all and season with salt and pepper. Spread cubes onto prepared baking sheet. Bake until pale golden, about 6-8 minutes, stirring halfway through bake time. Do not over brown these. You'll want them golden and crispy on the outside, but still soft on the inside. Cool on baking sheet.

For the salad: Place radicchio in a large bowl of ice water. Chill for at least an hour. Oven roast the Brussels sprouts at the same time you're toasting your croutons. Toss Brussels sprouts with the 2 tablespoons olive oil and season with salt and pepper. Place on baking sheet and roast for 30-35 minutes or until lightly caramelized. Remove from oven and set aside until ready to use. You'll want these at room temperature. Combine croutons, bacon and Brussels sprouts in a large bowl. Drain radicchio very well and then add to salad. Add vinaigrette to coat, tossing to blend well.


bacon recipe courtesy of: Maggie Lauer, The Other Side of Fifty, October 21, 2009

2525. APPLE BACON CHEDDAR CUPCAKES with MESQUITE BUTTERCREAM

yields 16 cupcakes


1 1/2 cups all-purpose flour
1/2 cup mesquite flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, room temperature
2/3 cup sugar
1/2 cup brown sugar
2 large eggs
2/3 cup plain yogurt
1 cup apple cider
2 1/2 ounces cheddar cheese, cut into 1/8" cubes
3 pieces of cooked bacon (preferably maple cured), roughly chopped

Preheat oven to 350 F. In a medium-sized bowl, whisk all-purpose flour, mesquite flour, baking powder, and baking soda. In another medium-sized bowl beat butter, sugar, and brown sugar until light and fluffy. Beat the eggs and yogurt into the butter/sugar. Alternately add the flour mixture and the apple cider to the butter/sugar mixture, beating after each addition until just combined. Fold in the cheese and bacon. Fill cupcake liners 3/4 full. Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Mesquite Buttercream
1 cup unsalted butter, room temperature
2-3 cups powdered sugar (depending on how thick you like your buttercream)
2 tablespoons mesquite flour
a few tablespoons of milk, optional

Beat butter and sugar until light and fluffy (about 3 minutes on high speed). Mix in mesquite flour. Optionally, mix in milk a little bit at a time until the frosting has a consistency you like. Spread or pipe on cooled cupcakes.


bacon recipe courtesy of: Cupcake Project: An Experimental Cupcake Blog, September 19, 2011

2519. BACON APPLESAUCE

3 granny smith apples, peeled, cored, and cut into 1/2 inch pieces
1/2 cup apple cider or apple juice
5 slices of bacon, chopped
1 tablespoon butter
pinch cinnamon
1/4 cup chopped pecans

Fry bacon in a heavy-bottomed skillet until crisp. Transfer bacon onto paper towels to drain. Leaving about 2 tbsp. bacon fat in the pan, add in butter, and melt over medium heat. Add in apples, tossing to coat with bacon fat and butter. Cook until apples are softened. Do not allow to brown Add in apple cider and cinnamon, and allow to cook over low heat for about 15 minutes. The apple sauce is done when the apples have broken down a bit, but are still chunky and textured. Mix in nuts and reserved bacon. Serve warm or cold.


bacon recipe courtesy of: Chef Squire, December 31, 2011

2387. BIBB, BACON and APPLE SALAD with CAMEMBERT DRESSING

serves four


Camembert Dressing
2/3 cup sour cream
1 tablespoon apple cider
2 ounces Camembert-style cheese, rind removed and chopped
dash of cider vinegar

4 streaky rashers of bacon
3 tablespoons olive oil
1 Granny Smith apple, cored and chopped
Salt and freshly ground pepper to taste
2 small heads of Bibb or Boston lettuce, torn into pieces
1 tablespoon fresh lemon juice

To make the dressing: In a small saucepan over medium-low heat, whisk together the sour cream, cider, cheese, and vinegar. Cook for 3 to 5 minutes, or until the cheese has melted and the mixture is smooth and creamy. Set aside.

In a large skillet, cook the bacon over medium heat for 5 to 7 minutes, or until crisp. With a slotted spoon, remove the bacon from the skillet and transfer to paper towels to drain. When cool, finely chop the bacon. Return the skillet to medium heat, add 1 tablespoon of the olive oil, and the apples. Sauté the apples for 3 to 5 minutes, or until slightly tender. Season with salt and pepper.

To compose the salads: Divide the lettuce among 4 salad plates. Drizzle with the remaining 2 tablespoons of olive oil and the lemon juice. Top the lettuce with the warm apples and bacon, and spoon the dressing over all.


bacon recipe courtesy of: Margaret M. Johnson, for Irish Abroad: Irish Social Networking, Digiserve Ltd., Unit 56, Guinness Enterprise Centre, Taylor's Lane, Dublin 8 Ireland

2342. BASMATI RICE with APPLE, BACON and SAGE

2 cups basmati rice
1 teaspoon salt
1/2 lb. uncured bacon
2 1/2 lbs. apples, a mixture of sweet and tart works best, diced
3 shallots, chopped
1 1/2 cup apple cider
2 teaspoons apple cider vinegar
1 teaspoon maple syrup
1 tablespoon fresh sage leaves, chopped

Wash the basmati rice in a bowl or large measuring cup with a pouring spout. Pour off the water and wash again. Repeat till the water is mostly clear.

Place the rice, the salt, 3 cups of water and 1/2 cup of the apple cider in a heavy pot with a lid.

Bring everything to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 25 minutes. Take the pot off of the heat with the top still on. Let the rice steam, covered, for another 10 minutes before you lift off the lid.

In a saute pan, cook the bacon over medium heat till it has browned on both sides. Remove the bacon from the pan to the plate with the paper towels. Clean all but about a tablespoon of the bacon grease from the pan.

Add the shallots, apples, apple cider, maple syrup and vinegar to the pan and cook, stirring, for a few minutes, till the apples and shallots are completely soft. Let cool.

In a big bowl, place the rice and the cooled apple mixture. Crumble in the bacon. Sprinkle in the sage. Carefully, mix everything together. Taste for seasoning. You might find you need some black pepper, a little more vinegar, or a pinch of nutmeg.

Serve garnished with a few small sage leaves.


bacon recipe courtesy of: Cate Bruce-Low, Tribeca Yummy Mummy, November 17, 2009

2284. ARTISANAL PORK STEW with BACON, PARSNIPS, APPLES and POTATOES

serves six


30 x small pearl onions (approx 2 x 10 inch bags)
5 thick-cut slices of (apple-wood smoked) bacon cut crosswise in to ¼ inch thick strips
3½ pounds of cubed pork shoulder or country ribs with fat trimmed
Coarse Kosher Salt
4 large shallots, chopped (about a cup)
1 cup finely chopped parsnips
6 teaspoons chopped fresh sage
½ cup + 1 tablespoon apple brandy
2 cups low-salt organic chicken broth
12 oz's hard apple cider
1½ pounds baby red potatoes, scrubbed and halved
2 large Granny Smith apples; peeled, cored and cut in to 1inch cubes
2 tablespoons (¼ stick) butter
2 tablespoons all-purpose flour
1 tablespoon whole grain Dijon mustard

Cook onions in a large saucepan of boiling (salted) water for 2 minutes. Transfer onions to bowl of water to cool. Peel onions & set-aside. Cook bacon in a heavy large pot over medium-heat until lightly browned. Transfer bacon to paper towels to drain (a slotted spoon is helpful). Sprinkle cubed pork with coarse kosher salt and pepper, and add pork to same pot (retaining bacon fat) and increase heat to medium-high. Cook until browned, about 7 minutes per batch. Transfer browned pork to a large bowl. Reduce heat to medium. Add shallots & parsnips to pot (retaining residual pork and bacon juices & fat). Cover pot and cook, until beginning to soften. About 5 minutes. Stir in 3 teaspoons chopped sage. Stir for 1 minute. Add ½ cup apple brandy and cook until almost evaporated. Add chicken broth, hard cider, reserved bacon and pork with any accumulated juices. Bring to boil, scraping up any browned bits with a wooden spoon. Reduce heat to medium-low. Cover and simmer until pork is tender - about 1 hour & 15 minutes. Add potatoes and pearl onions to the stew, and cook until the vegetables are almost tender, about 30 minutes. Add apples and cover and cook until potatoes are tender. 15 - 20 minutes. Stir butter and flour in a small bowl to form a paste. Add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage and 1 tablespoon of apple brandy. Bring to boil, reduce heat to medium, and simmer until thickened, stirring often; 2-3 minutes. Season to taste with salt & pepper.


bacon recipe courtesy of: Crispin Cider, 405 Central Ave SE, Suite 10, Minneapolis, Minnesota 55414

1860. BRAISED SQUASH with BACON, KALE and APPLES

serves four


1 tablespoon olive oil
2 slices of bacon, diced
1/2 small onion, diced
1 acorn squash (other winter squashes could be substituted)
4 sage leaves, chopped
salt and pepper
1/3 cup apple cider (strongbow!)
1 tablespoon apple cider vinegar
1 apple, peeled and diced
2 cups kale, stems removed and roughly chopped

Wash and peel squash. Cut in half and scoop out the seeds then chop into 1″pieces. Heat olive oil in a medium dutch oven to medium low and add bacon. Cook until crisp, stirring to cook evenly. Remove bacon and set aside. Add onions and cook for 3 minutes. Add squash, sage and a pinch of salt and pepper. Stir to coat squash in oil and onion and then add vinegar and cider. Cover and bring to a simmer. Cook for 25 minutes. Add in apple and cook for another 10, then stir in kale. Cook for 10 minutes. With a potato masher, roughly mash it (really rough, think 10 seconds). Taste and add salt as needed. Serve with bacon on top.


bacon recipe courtesy of: Katerina, Daily Unadventures in Cooking, October 9, 2009, dailyunadventures@gmail.com

1773. STUFFED PORK TENDERLOINS with BACON and APPLE-RIESLING SAUCE

yields four servings


1 tablespoon extra-virgin olive oil
1/4 cup minced onion
1/4 pound pork breakfast sausage, casings removed
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
1 garlic clove, minced
1/2 teaspoon chopped thyme
1/2 teaspoon chopped sage
1/2 cup finely chopped collard greens (2 large leaves, stemmed)
4 ounces fresh goat cheese, at room temperature
Kosher salt and freshly ground pepper
two 1-pound pork tenderloins
6 slices of bacon

SAUCE
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
3/4 cup apple cider
1/2 cup dry Riesling
1/4 cup chicken stock or low-sodium broth
1/2 teaspoon chopped sage
1/2 teaspoon chopped thyme
Kosher salt and freshly ground pepper

PREPARE THE PORK: In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

MEANWHILE, MAKE THE SAUCE: In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.


bacon recipe courtesy of: Debra Whiting, Red Newt Winery Bistro, 3675 Tichenor Road, Hector New York 14841 | "Great American Wine & Food Matches," Food & Wine, October 2006

1761. PORK STEW with BACON, HARD CIDER, PEARL ONIONS and POTATOES

yields six servings


30 1-inch-diameter pearl onions (from two 10-ounce bags)
5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips
3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes
coarse kosher salt
1 cup chopped shallots (about 4 large)
1 cup finely chopped parsnips
6 teaspoons chopped fresh sage, divided
1/2 cup plus 1 tablespoon Calvados (apple brandy; optional)
2 cups low-salt chicken broth
1 12-ounce bottle hard apple cider
1 1/2 pounds unpeeled baby red potatoes (about 2 inches in diameter), scrubbed, halved
2 large Granny Smith apples, peeled, cored, cut into 1-inch cubes (about 3 cups)
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
1 tablespoon whole grain Dijon mustard

Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions; set aside.

Cook bacon in heavy large pot over medium heat until lightly browned. Using slotted spoon, transfer bacon to paper towels to drain. Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Working in 2 batches, add pork to same pot and cook until browned, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. Stir in 3 teaspoons sage; stir 1 minute. Add 1/2 cup Calvados, if using; cook until almost evaporated, about 3 minutes. Add broth, cider, reserved bacon, and pork with any accumulated juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour 15 minutes.

Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. Add apples; cover and cook until potatoes are tender, 15 to 20 minutes. Spoon fat from surface of juices, if necessary. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage, and 1 tablespoon Calvados, if using. Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. Season to taste with salt and pepper. DO AHEAD: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Simmer stew over medium heat to rewarm before serving.

Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.


bacon recipe courtesy of: Bruce Aidells, Bon Appétit, February 2010

1731. SAUERKRAUT with BACON and APPLES

1/4 pound sliced apple-wood smoked bacon
2 tart apples, such as Granny Smith, peeled, cored, and grated
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon caraway seeds, ground
3 cups apple cider or 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)

Put bacon in a large, high-sided oven-proof sauté pan with a lid and place over medium heat. Cook for about 5 minutes, or until most of the fat has been rendered out, turning as needed. Drain excess fat from pan (leave in about a tablespoon). Remove bacon from the pan and let cool on a plate lined with a paper towel. Roughly chop the bacon and set aside.

Add the apples, onion, garlic, and caraway and decrease the heat to low. Cover partially and cook for 10 minutes, until the onion is tender.

Remove the lid, stir in the apple cider and vinegar, increase the heat to high, and bring to a boil. Cook for about 5 minutes, or until the liquid is reduced to a thick, syrupy consistency.

Reduce the heat to low. Stir in the sauerkraut and bacon, cover, and cook 10 minutes, or until sauerkraut is heated through and tender. Season to taste with salt and pepper.


bacon recipe courtesy of: Simply Recipes: Food and Cooking Blog | The Niman Ranch Cookbook: From Farm to Table with America's Finest Meat by Bill Niman and Janet Kessel Fletcher. Ten Speed Press, 2005

1700. CROWN ROAST of PORK with PRUNE and BACON STUFFING

yields twelve servings


2 tablespoons vegetable oil
3 cloves garlic
1 teaspoon dried savory
1/2 teaspoon salt
1/2 teaspoon pepper
1 12-rib crown roast of pork

Stuffing
3/4 cup pitted prunes, halved
1/2 cup apple cider
4 cups cubed day-old crustless bread
5 slices bacon, cut into 1-inch strips
2 onions, diced
1 rib celery, diced
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 cup chopped fresh parsley

Stuffing: Soak prunes in apple cider for 30 minutes; strain and reserve cider. Set aside.

Meanwhile, on baking sheet, bake bread in 400°F oven, stirring halfway through, until golden, about 8 minutes. Transfer to large bowl; set aside.

In skillet, cook bacon over medium-low heat until fat is rendered, 3 to 5 minutes. Drain all but 2 tbsp fat from pan. Stir in onions, celery, salt and cloves; cook over medium heat until softened, 8 to 10 minutes. Stir in reserved cider, scraping up brown bits; cook until slightly thickened, 5 to 8 minutes. Add to bowl.

Add prunes and parsley to bowl; set aside.

With mortar and pestle or mini-chopper, purée together oil, garlic, savory, salt and pepper until paste; rub over pork, excluding bones.

Place pork on foil in roasting pan. Spoon stuffing into centre of roast. Wrap each exposed bone tip in foil; place foil on stuffing.

Roast in 325°F oven until meat thermometer registers 160°F , 2-1/2 to 3 hours. Transfer to serving platter and remove foil; tent with foil and let stand for 20 minutes before carving between ribs to serve.


bacon recipe courtesy of: Matthew Kimura, The Canadian Living Test Kitchen | Canadian Living Magazine, December 2009

1680. BAKED CHICKEN and BACON-WRAPPED LADY APPLES

makes 4 to 6 servings


8 thin slices bacon (from a 1/2-lb package)
12 lady apples (about 1 to 2 inches in diameter
6 chicken thighs (2 lb; with skin and bones)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup unfiltered apple cider
1/2 cup cider vinegar
2 sprigs fresh marjoram plus 2 teaspoons chopped fresh marjoram, or to taste
1 tablespoon cold unsalted butter

Put oven rack in middle position and preheat oven to 400°F.

Cook bacon in a 12-inch heavy skillet over moderate heat, turning over once, until edges are lightly browned but bacon is still flexible (it will continue to cook in oven), 6 to 8 minutes total. Transfer to paper towels to drain, reserving fat in skillet.

While bacon cooks, core apples, if desired, from bottom, with pointed end of a vegetable peeler or a paring knife, leaving stems intact. Wrap a slice of bacon around each of 8 apples, securing ends of bacon by piercing with stem or using half a wooden pick.

Brush a 3-quart (13- by 9-inch) shallow baking dish with some bacon fat, then add apples to dish and bake, uncovered, 10 minutes.

Meanwhile, pat chicken dry and sprinkle with salt and pepper. Heat bacon fat in skillet over moderately high heat until hot but not smoking, then cook chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to baking dish, rearranging some of apples so that chicken fits in bottom of dish, and bake, uncovered, 5 minutes.

While chicken bakes, pour off fat from skillet and add cider, vinegar, and marjoram sprigs to skillet. Boil, stirring and scraping up brown bits, until reduced by half (about 3/4 cup), about 5 minutes. Pour sauce through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Add butter and chopped marjoram to sauce, stirring until butter is melted. Pour sauce over chicken and apples and continue to bake, uncovered, until chicken is cooked through and apples are tender, about 20 minutes more.


bacon recipe courtesy of: Gourmet, September 2006

1330. CIDER-GLAZED BRUSSEL SPROUTS with BACON

6 Brussels sprouts, leaves only
2 ounces crispy smoked bacon lardons
2 ounces chicken stock
2 ounces apple cider
1 ounce roasted chicken jus
sea salt to taste
black pepper to taste

Pull leaves from Brussels sprouts down to the core (reserve core for other use). Saute sprout leaves with bacon just until color turns. Add chicken stock and cider and reduce until leaves are glazed. Season with salt and pepper. Serve.


courtesy of: Vinny Mocarski, Co-Chef, The Valley Restaurant at The Garrison, 2015 Route 9, PO Box 348, Garrison, New York 10524

1258. CIDER-BRINED PORK CHOPS with WALNUT-BACOON BUTTER and APPLE and BUTTERNUT SQUASH

makes 6 servings


Pork:
5 cups apple cider
2 cups water
1/3 cup kosher salt
6 (8-ounce) bone-in center-cut pork chops, trimmed

Tian:
1 teaspoon extra-virgin olive oil
3 cups coarsely chopped Swiss chard
1 teaspoon minced seeded jalapeño pepper
2 garlic cloves, minced
8 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
1 large Rome apple, peeled, cored, and cut into 1/8-inch-thick slices (about 6 1/2 ounces)
1 pound Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
cooking spray
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup apple cider
1/4 cup fat-free, less-sodium chicken broth
1 (1-ounce) slice white bread
1/4 cup (1 ounce) shredded Gruyère cheese

Butter:
2 tablespoons finely chopped walnuts, toasted
2 tablespoons unsalted butter, softened
1/2 teaspoon grated orange rind
1/4 teaspoon freshly ground black pepper
dash of ground nutmeg
1 slice applewood-smoked bacon, cooked and finely crumbled

Remaining ingredient:
1/4 teaspoon freshly ground black pepper

To prepare pork, combine 5 cups apple cider, 2 cups water, and 1/3 cup kosher salt in a large bowl; stir until salt dissolves. Add pork chops to cider mixture; cover and refrigerate 2 hours.

Preheat oven to 425°.

To prepare the tian, heat oil in a large nonstick skillet over medium-high heat. Add chard, jalapeño, and garlic to pan; sauté 3 minutes or until chard wilts, stirring occasionally. Layer half of squash, apple, potatoes, and chard mixture in a shallow 2-quart broiler-safe baking dish coated with cooking spray. Sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Repeat the layers with remaining squash, apple, potato, chard mixture, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Combine 1/2 cup cider and broth; pour mixture into baking dish. Cover dish with foil. Bake at 425° for 50 minutes or until vegetables are tender.

Preheat broiler.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs and cheese; sprinkle over vegetable mixture. Broil 2 minutes or until breadcrumbs are browned. Remove from broiler, and keep warm.

To prepare butter, combine walnuts and next 5 ingredients (through bacon) in a bowl, stirring well.

Remove pork from brine mixture; discard brine mixture. Pat pork dry with paper towels. Sprinkle pork with 1/4 teaspoon black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes on each side or until a thermometer registers 155° or until desired degree of doneness. Place about 1 cup tian on each of 6 plates; top each serving with 1 pork chop. Divide butter mixture evenly among pork chops.


courtesy of: Joanne Weir, Cooking Light, October 2008

1075. WARM SPINACH SALAD with SAUTEED CHANTERELLES, KOHLRABI, and APPLE CIDER and BACON DRESSING

1/2 cup kohlrabi, peeled and cut into matchstick lengths
2 tablespoons cider vinegar
1/2 cup apple cider
1 teaspoon Dijon-style mustard
1 tablespoon olive oil
1 pound fresh spinach, coarse stems discarded and the leaves washed well and spun dry
chanterelles (variable)

In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat.

In the fat remaining in the skillet sauté the shallot, kohlrabi and mushrooms over moderate heat, stirring, for 5 minutes, remove from the pan.

Add to the pan, the vinegar, cider, and boil the mixture, stirring occasionally, for 5 minutes, or until it is reduced to about 1/2 the volume. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon mushrooms and kohlrabi mixture.


courtesy of: Seatte Neighborhood Farmers Market Association, Seattle, Washington