3998. APPLE BROWN BETTY with MAPLE-BACON FROZEN CUSTARD

Yield: One 9 x 9-inch Brown Betty, about 10 servings

Maple–Bacon Frozen Custard:

3 slices bacon

1/4 cup brown sugar

1/4 cup maple syrup

1 tablespoon water

5 egg yolks

1/4 cup granulated sugar

1 cup heavy cream

1 cup half and half cream

1 tablespoon bourbon

Apple Brown Betty:

1/2 cup granulated sugar, divided

1 tablespoon lemon juice

1/2 tablespoon all-purpose flour

1/2 teaspoon lemon zest

Pinch cinnamon

Pinch nutmeg

Pinch cloves

6 tart apples (such as King David), peeled, cored, and sliced 1/4-inch thick

1 cup panko bread crumbs

1/4 cup grated aged cheddar cheese

1 tablespoon unsalted melted butter

Butter at room temperature for prepping the cake pan

To make the frozen custard, preheat the oven to 350ºF. Lay the bacon on a sheet tray and bake for 15 to 20 minutes until crispy. Drain the bacon on a rack or paper towels and let cool. Chop very finely and set aside.

Place the brown sugar, maple syrup, and water in a small saucepan and heat to 250ºF. Remove from the heat and add the chopped bacon. Stir quickly to combine, then pour onto silpat or cookie sheet covered with wax paper. Let cool. (This will take about 20 minutes.) When the mixture has cooled and hardened, break into pieces and store in an airtight container.

In a large mixing bowl, whisk together the egg yolks and granulated sugar. Combine the heavy cream, half and half, and bourbon in a small sauce pot and heat over medium heat until just beginning to bubble. Slowly pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the pot and cook over very low heat, stirring constantly until the mixture coats the back of a spoon, about 5 minutes. Immediately remove from the heat and strain through a fine-mesh strainer. Allow the mixture to cool in the refrigerator overnight. Process the custard in an ice cream machine according to manufacturer’s instructions. Mix in the pieces of candied bacon. Store in the freezer until needed.

To prepare the Brown Betty, preheat the oven to 325ºF. Mix together 1/4 cup of the sugar, lemon juice, flour, lemon zest, cinnamon, nutmeg, and cloves in a large mixing bowl. Add the apple slices and toss to coat. In a separate bowl, mix together the panko, cheese, melted butter, and remaining sugar.

Grease a 9 x 9-inch pan with butter. Make a one-inch-thick layer of apple slices on the bottom of the pan. Sprinkle with the bread crumb mixture. Add another layer of apple slices and top with the remaining bread crumbs. Bake for 45 minutes or until brown and bubbly.

To serve, scoop out individual portions of the Brown Betty and place on serving plates. Top each serving with a scoop of maple–bacon frozen custard.

bacon recipe source: Tory Miller, L’Etoile, Madison, WI; James Beard Foundation

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

3884. APPLE and BACON BRUSSELS SPROUTS

Serves: 4


4 strips thick cut bacon, diced
2 apples, peeled and diced
3 cups Brussels Sprouts, halved
1 cup apple juice
2 tablespoons fresh lemon juice
kosher salt

In a heavy skillet cook the diced bacon over medium-high heat until the fat has rendered, about 5 minutes. Remove the bacon from the pan and set aside.

Add 2 tablespoons of olive oil and the apples and sauté for 1 minute, stirring.

Add the brussels sprouts and stir well, cooking for 2 minutes. Add 1 cup of apple juice and the lemon juice and cook over medium heat for 2-3 minutes. Add the bacon and cook over high heat for 1 minute- the brussels sprouts should be just fork tender (if they are not, give them another minute or two of cooking time. Season to taste with kosher salt and serve hot. 


bacon recipe source: Heather Christo (@heatherchristo), November 2, 2015

3883. BACON BOURBON FRUITCAKE

1 c raisins
1 c chopped, pitted dates
1 c chopped dried apples
1 c bourbon
1 c brown sugar
6 T butter
4 T bacon grease (see syrup recipe below)
1 c apple juice
1 tsp ground cinnamon
1 ¾ c all purpose flour
1 ½ tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
¼ to ½ cup toasted pecans, broken

Bourbon Maple Bacon syrup
1 lb bacon, thick cut, double smoked, cut to ½ inch pieces
6 oz bourbon
1 ½ c maple syrup

Fry bacon (in 2 batches, if needed) over medium heat until golden brown. Drain off a good portion of the grease and set aside for later use in the fruitcake. OFF THE HEAT, CAREFULLY add the bourbon to bacon in the pan, stirring and scraping the bits off the bottom. Add in your maple syrup and stir. Increase heat to med/high until bubbling well. Reduce heat to low and simmer gently, stirring occasionally, for about 20 minutes. Remove from heat and let it cool for a bit. Transfer to a container and cover, refrigerate overnight.

The next day, skim the fat from the surface and using a slotted spoon, remove the bacon from the syrup mixture for use in fruitcake. Refrigerate syrup until you’re ready to baste the cakes.

Fruitcake:

Combine dried fruits, add bourbon and macerate overnight or microwave 5 minutes to rehydrate fruit.

Place fruit and liquid in a non-reactive pot with the sugar, butter, bacon grease, apple juice and cinnamon. Bring mixture to a boil stirring often, then reduce heat and simmer for 5-10 minutes. Remove from heat and cool for at least 15 minutes.

Preheat oven to 325.

Combine dry ingredients and stir carefully into the fruit mixture. When combined, stir in eggs one at a time, then fold in nuts and reserved bacon. Try not to overmix. Spoon into a 10 inch non-stick loaf pan and bake for 1 hour, or mini loaf pans and check doneness after 20 minutes with a toothpick.

remove from oven and place on a cooling rack. Baste with Bourbon Maple Bacon syrup and let cool completely before turning out of the pan.

When it is completely cool, place in a tight sealing, food safe container and put in the refrigerator. Once or twice a day for 3 days, baste the cake on all sides with syrup mixture.


bacon recipe source: Megan Schettler Schug, "Bacon Saves the Fruitcake!", KIOA 93.3, Iowa, November 27, 2013

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

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

3800. BACON-BOURBON APPLE PIE

makes 10 servings

1/2 cup packed brown sugar

1 tsp. ground cinnamon

3/4 cup flour, divided

6 Tbsp. cold butter, divided

5 slices cooked bacon, crumbled
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

6 cups sliced peeled Golden Delicious apples (about 6 apples)

3/4 cup granulated sugar

2 Tbsp. bourbon

1 tsp. vanilla

Heat oven to 400ºF.

Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon.

Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.

Bake 30 min. Reduce oven temperature to 350ºF; bake 30 min. or until apples are tender. Cool.

bacon recipe source: Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011

3786. SWEET FRENCH TOAST with BACON

Serves 2

4 slices premium center-cut or thick-cut bacon

2/3 cup milk

2 eggs

2 tsp vanilla extract

1 tsp cinnamon

1/8 tsp nutmeg

4 slices hearty whole-grain bread

Butter for frying

Berries (strawberries or blueberries are good) or apple slices (optional)

2 Tbsp real maple syrup

Preheat oven to 375°F/190°C. Put the bacon in the oven; bake for 18 to 20 minutes or until crispy. Remove from oven and transfer to a plate lined with paper towels.

While bacon is cooking, combine milk, eggs, vanilla extract, cinnamon, and nutmeg in a pie plate or shallow bowl; whisk until well blended.

Dip 2 bread slices into egg mixture and let stand 30 seconds to absorb the liquid. Flip bread over and let stand in mixture another 30 seconds.

Heat the butter in a nonstick frying pan over medium heat until melted (but be careful not to burn it). Add 2 dipped bread slices and cook for 2 minutes or until lightly browned. Flip over and continue cooking for 1 minute or until done. Repeat steps 3 and 4 with remaining 2 bread slices.

On each plate, place 2 strips of bacon and 2 slices of French toast. Garnish with berries or apple slices, if you'd like, and serve with syrup.

bacon recipe source: philippagraham51 (member), BBC Good Food

3778. SCALLOP TARTARE with PICKLED BEETROOT, BACON and APPLE

serves four

For the mayonnaise

3 free-range eggs, yolks only

1 tsp English mustard

½ lemon, juice only or 2 tsp white wine vinegar or cider vinegar

300ml/10fl oz light rapeseed oil

sea salt and freshly ground black pepper

For the beetroot

200g/7oz raw beetroot

2 tsp red wine vinegar

pinch salt

3 tsp sherry vinegar

1 shallot, finely chopped

1 garlic clove, finely chopped

1 tsp chopped thyme

salt and freshly ground black pepper

4 tbsp olive oil

For the scallops

4 rashers smoked streaky bacon

12 scallops, cleaned and corals removed, the scallop meat diced into 5mm/¼in pieces

1 apple, peeled, cored, cut into 5mm/¼in dice

1 shallot, finely chopped

2 tsp finely chopped gherkin

2 tsp finely chopped chives

sea salt and freshly ground black pepper

To serve

4 slices sourdough bread

handful rocket leaves

lemon wedges

½ quantity mayonnaise, from above

For the mayonnaise, put the egg yolks, mustard and lemon juice or vinegar into a bowl and whisk together for one minute. Now gradually add the oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick.

Alternatively, you can make the mayonnaise in a blender or food processor, blending the egg yolks, mustard and lemon juice or vinegar for one minute and then adding the oil slowly through the funnel with the motor running.

Season the mayonnaise with salt and pepper to taste. Cover and refrigerate until ready to serve. It will keep in the fridge for a couple of days.

For the beetroot, place the beetroot in a saucepan, pour on water to cover and add the wine vinegar. Bring to a simmer, add a pinch of salt and cook for 25 minutes.

Leave the beetroot to cool in the water until you are able to handle it, then remove and peel off the skin. Cut the beetroot into 1cm/½in dice, using a sharp knife.

Place in a bowl with the sherry vinegar, shallot, garlic and thyme. Season with salt and pepper and drizzle over the olive oil. Mix well and then cover and leave to marinate for at least two hours.

For the scallops, preheat the grill to high.

Lay the bacon on a grill tray and grill on both sides until very crispy. Allow to cool down and then chop the bacon into small pieces.

Put the scallops and apple into a bowl with the shallot, gherkin, bacon and chives. Add two teaspoons of mayonnaise and mix well. Taste for seasoning and add salt and pepper as required.

To serve, toast the bread on both sides and place on four serving plates. Spoon the scallop tartare neatly on top. Spoon some of the marinated beetroot with a little of its dressing alongside. Scatter over the rocket and serve with lemon wedges and mayonnaise in a bowl on the side for guests to help themselves.

bacon recipe source: Nathan Outlaw, Saturday Kitchen, BBC Food

3774. APPLE TERRINE with HONEY ROSEMARY ICE CREAM and BACON PECAN CRUMBLE

Serves: 4

Apple terrine:

4 granny smith apples

75 grams butter, melted

1/3 cup caster sugar

100 grams blue cheese

Honey rosemary ice cream:

2 eggs plus 1 egg yolk

1/4 cup caster sugar

1 tsp rosemary, finely chopped

1½ tbsp honey

250 ml cream whipped to soft peaks

Bacon pecan crumble:

55 grams butter

70 grams flour

80 grams caster sugar

½ tsp star anise, ground

2 tbsp bacon, finely chopped

1 tbsp honey

50 grams pecans

Toffee apples:

1 large granny smith apple, peeled

½ cup caster sugar

To serve:

4 figs, quartered

1 sprig rosemary, leaves removed

60 grams blue cheese

Preheat oven to 180ºC/350ºF.

For the apple terrine, thinly slice the apple on a mandolin. Using a 10cm round springform cake tin, layer the apple. Brush each layer with butter, sprinkle with sugar and crumble the blue cheese. Place onto a shallow baking tray and bake in the oven, covered until terrine is cooked through, about 25 minutes . Remove from oven and place a heavy weight on the terrine. Set aside in the fridge to cool and press.

For the ice cream, place eggs, egg yolk, sugar, rosemary and honey in a bowl over a pan of simmering water. Whisk until thickened and doubled in volume. Remove from heat. Fold the cream through the egg mixture and pour into 4 x ½ cup dariole moulds. Set aside in freezer to set. Freeze remaining ice cream in a small lidded container.

For the bacon pecan crumble, use your fingertips to rub the butter into the flour. Stir through 30g of sugar and star anise. Sprinkle crumb mix onto a lined baking tray and bake until golden, about 15 minutes.

In a frypan, add bacon and cook until crispy. Add honey and caramelise with the bacon. Stir through the crumble mixture.

Place pecans on lined baking tray. Cook remaining sugar in a pan to a deep amber colour. Pour caramel over the pecans and leave to set. Once set, chop the praline finely and mix through the crumble.

For the toffee apples, use a melon baller to scoop small balls out of the apple. Cook sugar in a pan to a deep amber colour and pat apple balls dry then carefully dip into the toffee to coat. Place onto baking paper lined tray.

To assemble, place terrine, ice cream, toffee apples and fig pieces on a plate. Sprinkle with crumble. Garnish with rosemary leaves and crumbled blue cheese.

bacon recipe source: Ashleigh Bareham (contestant), MasterChef Australia, TenPlay, 1 Saunders Street, Pyrmont, NSW 2009, GPO BOX 10, Sydney, NSW 2001

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

3748. BACON-CRANBERRY SAUCE

makes 12 servings

1 pound bacon, cut into 1-inch chunks

1 large yellow onion, diced

1/2 cup orange juice

12-ounce bag fresh or frozen cranberries

1 large or 2 small apples, peeled, cored and diced

1/2 cup sugar

Kosher salt and freshly ground black pepper

In a large saucepan over medium-high, cook the bacon until lightly crisped, 10 to 12 minutes. Use a slotted spoon to transfer the bacon to a plate and set aside, leaving the saucepan and bacon fat over the heat. Carefully add the onion and cook until lightly fried, 2 to 3 minutes. Use a slotted spoon to transfer the onions to the plate with the bacon.

Dispose of the fat in the pan, but don't scrape the pan. You want any browned bits on the bottom.

Return the pan to the heat. When the pan is hot, carefully add the orange juice and bring to a simmer while using a wooden spoon or silicone spatula to scrap up the bits from the bottom of the pan. Add the cranberries, apple and sugar, then bring to a simmer. Cook until the cranberries pop and the juice thickens, about 6 minutes. Return the bacon and onions to the pan, then taste and season with salt and pepper. Cool before serving.

bacon recipe source: J.M. Hirsch, The Associated Press, Oregon Live/The Oregonian (@Oregonian), November 5, 2015

3702. FONTINA and MOZZARELLA GRILLED CHEESE with BACON and HONEY CRISP APPLES

makes four servings


12 slices bacon

8 slices fresh mozzarella, 1/4 inch thick
8 slices pumpernickel
1 stick unsalted butter, at room temperature
1/4 cup Dijon mustard
16 slices fontina, thinly sliced from the deli
1 Honey Crisp apple, peeled and sliced really thinly

 

Cook the bacon in a large saute pan over medium heat until brown and crispy on both sides. Transfer to a plate lined with paper towels and reserve.

Preheat a griddle or nonstick saute pan to medium. Between two pieces of paper towels, pat dry the mozzarella.

Spread each piece of bread with a thin, even layer of butter. Spread the other side of each piece of bread with Dijon. Lay the bread down with the Dijon sides facing up on a baking sheet.

Place one slice of fontina, one slice of mozzarella and then another slice of fontina on each piece of bread. Lay 3 bacon slices on half of the slices of the cheese-lined bread. Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops--together they make a pair!).

Place the tops and bottoms on the griddle butter-side down and cook until the bread gets brown and crusty and the cheese begins to melt, 5 to 7 minutes. When the cheese is nice and melty, flip the tops onto the bottoms so the cheese is on the inside. Give each sandwich a press, flip over and cook for 1 to 2 minutes more.

Cut the sandwiches in half on the bias and serve hot.

bacon recipe source: Anne Burrell, "Scratching the Surface," Worst Cooks in America, Food Network

3694. WALDORF SLAW with BACON

yields four servings


4 slices bacon, cut into 1/2-inch pieces

1/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon sugar
1 teaspoon celery seeds
2 apples (such as Gala or Fuji)
2 stalks celery, thinly sliced
2 carrots, shredded
1/2 cup walnuts
1/2 cup golden raisins
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper

 

Cook the bacon in a medium skillet over medium heat, stirring occasionally, until golden brown and crisp, about 8 minutes; drain on paper towels.

Whisk the mayonnaise, vinegar, mustard, sugar and celery seeds in a large bowl until combined. Slice the apples into matchsticks, then add to the bowl with the dressing along with the celery, carrots, walnuts, raisins, parsley and bacon. Season with salt and pepper and toss.

bacon recipe source: Food Network Kitchen/Food Network Magazine

3672. DUTCH APPLE BABY with BLACKBERRY HOISIN BACON

serves six


1 lb thick slice bacon

2 large apples

4 tablespoons granulated sugar divided

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/3 cup unsalted butter

3/4 cup flour

1/2 package salt

1/4 teaspoon ground nutmeg

1 cup milk

1/2 teaspoon vanilla extract

5 large eggs

1 cup blackberry jam

1/4 cup hoisin sauce

2 tablespoons coarse ground mustard

powdered sugar garnish

maple or blackberry syrup

 

For the bacon: Preheat oven 500ºF. Place 10 slice bacon on a parchment lined baking sheet lengthwise, pull bacon to stretch about half its original length (this helps with shrinkage during the cooking process) don't allow bacon to go over sheet pan edges In a small bowl add, mustard, blackberry jam, hoisin sauce, and 2 tablespoon brown sugar, stir to combine. Spoon about 1 teaspoon of jam mixture over each piece of bacon, using a basting brush spread the jam mixture to coat the entire side of bacon, flip bacon over and repeat this process. To cook, cover the bacon with an additional sheet/baking pan laying the bottom of the pan directly on top of the bacon. Place pans in oven and par-cook bacon for 5-6 minutes or until hot and bubbling but not browned. Remove from oven and set aside until ready to use. Reduce oven heat to 400ºF. Brown remaining bacon slices and crumble for garnish.

 

For the batter: Peel and core apples, cut them into slices then slice into halves and thirds (about 3 cups apples) In a small mixing bowl combine 3 tablespoon sugar with cinnamon and ginger, set aside until ready to use. Cut butter into chunks and place in a deep cast iron skillet. Put the skillet into the oven for 3-4 minutes or until the butter is melted and skillet is hot. Remove skillet from oven, sprinkle bottom of pan with about 1/3 brown sugar mixture. Carefully spread apples over the bottom of the skillet and sprinkle remaining sugar over apples. Put skillet back into the oven, cook for 5-8 minutes to caramelize apples (you should be able to complete the next step while apples are caramelizing)

 

Whisk flour with remaining tablespoon sugar, salt and nutmeg. Gradually add milk, whisking constantly to avoid lumps. When flour batter is smooth, beat in vanilla and eggs one by one. Beat by hand for approximately 2 minutes. Let batter rest for 5 minutes. Remove apples from the oven
 

Add one strip of bacon to the bottom of the skillet at a time trying not to overlap the pieces, arrange in a star or spoke pattern so that when sliced each piece will have a slice of bacon cooked into the batter. It may be necessary to cut bacon to fit skillet. Try not to go over the edge of the skillet to keep bacon from becoming too darkened while cooking. Pour batter over bacon and caramelized apples, bake in the 400º oven for 20 minutes or center is set and sides are golden brown. The pancake will puff dramatically while baking but fall within a few minutes after baking. Slice pancake into 6 pieces, sprinkle with powder sugar, bacon bites and serve with blackberry or maple syrup.

 

 

bacon recipe source: Rebecka Evans (member), Just a Pinch

3654. SAVORY BACON GRANOLA

1 1/4 cup of rolled oats
4 slices of thick cut bacon
1/2 cup of flax seeds
1/2 cup of sunflower seeds (unsalted)
1/2 cup of sliced almonds
1/2 cup of dried apples, diced
1/2 teaspoon of sea salt
1 egg white
1/4 cup of vegetable oil
3 tablespoons of maple syrup

Preheat oven at 325 degrees F. Cut bacon into small cubes and cook in a pan over medium high heat until fat renders and just begins to tan around the edges. Remove bacon from pan and drain on paper towels. Combine oats, sunflower seeds, flax seeds, almonds, dried apple, bacon, and salt in a large bowl and toss to combine. Whisk an egg white in a small bowl until frothy. Add maple syrup and oil to the bowl of the oat mixture and add egg white. Toss to coat. Pour in even layer on baking sheet lined with parchment and bake for 25 minutes until lightly browned. Cool completely and store in an air tight container.


bacon recipe source: Karen, Honestly YUM (@HonestlyYUM), August 6, 2014

3557. BACON, BOURBON and BLACK PEPPER BOWTIES

serves four


1 tablespoon olive oil
1/2 pound pepper bacon, apple wood-smoked if available
2 tablespoons butter
2 large onions, chopped
Salt and pepper
1/2 teaspoon ground thyme
1 large bay leaf
1 small Honeycrisp apple, peeled and chopped, optional
1/3 cup bourbon
1 cup chicken stock
1 pound whole wheat farfalle
Grated Parmigiano-Reggiano or Grano Padano cheese

Heat a large skillet over medium-high heat. Add oil and bacon, and brown until crisp; remove to paper towel-lined plate to drain.

Add butter to pan and melt; reduce heat to medium-low and add onions. Season with a little salt, fresh ground black pepper, ground thyme and bay; cook until light caramel in color, about 15 minutes. Add apples (if using) and cook 10 minutes more. Add bourbon to pan and let it evaporate. Add stock and remove bay; reduce heat to low.

To a pot of boiling water, add salt and cook pasta to al dente. Add a little starchy cooking water to the onions and drain pasta. Add it to the skillet and combine with bacon and onions; adjust seasoning and serve topped with cheese.


bacon recipe source: The Rachael Ray Show, December 9, 2013 

Bacon, Bourbon & Black Pepper Bow Ties

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Serves 4

Aired December 9, 2013

INGREDIENTS

• 1 tablespoon olive oil 
• 1/2 pound pepper bacon, apple wood-smoked if available 
• 2 tablespoons butter  
• 2 large onions, chopped 
• Salt and pepper
• 1/2 teaspoon ground thyme 
• 1 large bay leaf 
• 1 small Honeycrisp apple, peeled and chopped, optional  
• 1/3 cup bourbon 
• 1 cup chicken stock 
• 1 pound whole wheat farfalle 
• Grated Parmigiano-Reggiano or Grano Padano cheese

PREPARATION

Heat a large skillet over medium-high heat. Add oil and bacon, and brown until crisp; remove to paper towel-lined plate to drain.  

Add butter to pan and melt; reduce heat to medium-low and add onions. Season with a little salt, fresh ground black pepper, ground thyme and bay; cook until light caramel in color, about 15 minutes. Add apples (if using) and cook 10 minutes more. Add bourbon to pan and let it evaporate. Add stock and remove bay; reduce heat to low.

To a pot of boiling water, add salt and cook pasta to al dente. Add a little starchy cooking water to the onions and drain pasta. Add it to the skillet and combine with bacon and onions; adjust seasoning and serve topped with cheese.

- See more at: http://www.rachaelrayshow.com/recipe/16857_Bacon_Bourbon_Black_Pepper_Bow_Ties/#sthash.TvxmQwrq.dpuf

3532. GOMSER CHOLERA (SWISS POTATO and CHEESE PIE with BACON)

makes 8 to 10 servings

4 Yukon gold potatoes (about 1 3/4 pounds)
8 ounces (2 sticks) unsalted butter
3 1/2 ounces thick-cut bacon, cut into 1-inch pieces
8 ounces onions, finely chopped
1 pound leeks, white and light green parts only, split lengthwise, washed well, and thinly sliced
1 pound tart apples, peeled, quartered, and sliced
Salt and freshly ground black pepper to taste
Pinch of ground nutmeg
1 pound puff pastry, defrosted according to package instructions
10 ounces Gomser cheese (raclette cheese)
1 large egg, beaten

Place the potatoes in a pot full of water, bring to a boil over medium heat, then cook until a skewer glides easily into the center, about 40 minutes in all. Remove the potatoes, peel, cut into quarters, slice, and set aside.

In a large flameproof casserole, melt the butter with the bacon over low heat and cook until the bacon is slightly crispy, about 10 minutes. Add the onions and leeks and cook, stirring, until softened and slightly caramelized, about 20 minutes. Add the apples and cook, stirring, for 5 minutes. Season with salt, pepper, and nutmeg.

Preheat the oven to 400 degrees.

Roll out two-thirds of the puff pastry dough to fit into a 9-inch diameter deep-dish pie pan. Spread half the onion mixture over the dough and top with half of the potatoes and then half the cheese. Cover the cheese with the remaining filling in the same order. Roll out the remaining puff pastry and cover the filling with it. Score in several places and brush with the beaten egg. Bake until golden brown, about 35 minutes. Serve hot.


bacon recipe source: Hot & Cheesy by Clifford A. Wright (Houghton Mifflin Harcourt, 2012); Kimberly L. Jackson, NJ.com, January 29, 2013

3528. APPLE and BACON PITA PIZZAS

serves 4 (serving size: 1 pizza)


4 (6-inch) whole-wheat pita
2 teaspoons olive oil
2 ounces cheddar cheese, shredded (about 1/2 cup)
2 cups thinly sliced Fuji apple
3 tablespoons grated fresh Parmesan cheese
2 tablespoons chopped walnuts, toasted
1 teaspoon chopped fresh thyme
2 applewood-smoked bacon slices, chopped and cooked

Preheat broiler to high. Broil pitas 1 minute or until lightly golden. Remove from oven; carefully flip pitas over. Brush evenly with olive oil. Sprinkle cheddar over pitas; arrange apple slices over cheese. Sprinkle Parmesan cheese, walnuts, thyme, and bacon evenly over apples. Return to oven; broil 1 to 2 minutes.


bacon recipe source: Jessica Cox, Cooking Light (@Cooking_Light), October 2014

3462. BRAISED NAPA CABBAGE with APPLE and BACON

makes 6 servings


1 tablespoon caraway seeds
6 strips bacon, finely chopped (about 1 cup)
1 medium yellow onion, thinly sliced
1 Granny Smith apple, peeled and cored, cut into 1/2-inch dice
4 garlic cloves, finely chopped
1 small red cabbage, thinly sliced (about 4 cups)
1 medium Napa cabbage, thinly sliced (about 5 cups)
1 cup apple juice
1/2 cup red wine
2 tablespoons red wine vinegar
2 tablespoons brown sugar
2 bay leaves
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place the caraway seeds in a small saucepan over medium heat. Cook until seeds are lightly toasted and fragrant, about 5 minutes. Set aside.

Place the bacon in a large pot over medium heat and cook until crispy, about 5 minutes. Drain all but 2 tablespoons of the fat. Add the onions, apple, and garlic. Cover and cook, stirring occasionally, until onions are slightly tender, 3 to 5 minutes. Add the rest of the ingredients; cover and reduce the heat to medium low. Simmer until the cabbage is tender and the braising liquid has reduced by two thirds, 25 to 30 minutes. Remove the bay leaves and discard. Serve immediately.


bacon recipe source: Chef Bradley Ogden, February 7, 2013