3646. CHOCOLATE CASHEW-BACON BRITTLE BROWNIES

makes 30 brownies


Cashew-bacon brittle

1¹∕³ cups sugar

¼ cup light corn syrup

2½ tablespoons butter

¼ teaspoon, plus 1∕8 teaspoon baking soda

¼ teaspoon salt

1½ cups cashews

1½ cups cooked bacon, finely crumbled



Brownies

28 tablespoons (3½ sticks) butter, plus more for greasing

6 oz. quality dark chocolate, chopped

1 cup, plus 2 tablespoons cocoa powder

2 cups sugar

6 eggs

4 teaspoons vanilla

12 tablespoons (6 oz.) cream cheese

1 cup all-purpose flour

Generously butter a parchment paper-lined cookie sheet. 
For the brittle, combine the sugar, corn syrup, butter and 1 cup water in a heavy-bottomed pot. Cook over medium heat until the mixture becomes amber in color, then whisk in the baking soda and salt. Use caution, as the caramel will bubble.
 Whisk in the cashews and bacon.
 Using a spoon coated in butter or a nonstick spatula, spread the caramel onto the prepared cookie sheet. 
Let cool completely, about 30 minutes. Meanwhile, preheat oven to 325 degrees.
 Spray a 18-by-13-inch pan with nonstick cooking spray, then line with parchment paper. 
Using a double boiler, melt the butter and chocolate together.
 Place the melted butter and chocolate mixture into the bowl of a stand mixer. With the whisk attachment and on the lowest setting, whisk the cocoa into the mixture.
 With the mixer on medium, add the sugar to the bowl in a steady stream.
 Add the eggs 1 at a time, followed by the vanilla. 
Add the cream cheese, 1 tablespoon at a time, until blended smooth. 
Remove the bowl from the mixer. Using a spatula, fold in the flour until completely combined. 
Evenly spread the batter onto the pan and bake for 10 minutes, or until the top of the brownies is slightly set. 
Remove from the oven and sprinkle with the brittle.
 Place the brownies back in the oven and bake another 5 to 7 minutes, until the brittle is slightly melted into the brownie.
 Let cool before serving. 


bacon recipe source: Sauce Magazine (@SAUCEmag), 1820 Chouteau Ave. St. Louis, Missouri 63103, November 2013

3181. BACON PRALINE BRITTLE

Tools:
ziplock bag
baking sheets

foil
cooling rack

knife

heavy-bottomed pot

parchment paper or silicon baking mat

Candied Bacon

1/2 lb. thick sliced bacon

1/2 cup dark brown sugar

1/4 cup pure maple syrup

2 tablespoons molasses

1/2 teaspoon black pepper

Praline

3/4 cup granulated sugar

2 tablespoons water

1/2 cup chopped pecans

1/2 teaspoon kosher salt

1 tablespoons butter, at room temperature

1 1/4 cup chopped candied bacon (from above)

1 teaspoon flaked sea salt

Candied Bacon: In a large zip-top bag combine bacon, dark brown sugar, molasses maple syrup and pepper. Coat the bacon with all the ingredients by squeezing the bag, working all the ingredients together. Chill for 24 hours. On a foil lined baking sheet lay bacon flat and bake at 375° for 25-30 minutes, until bacon is brown and crisp. Transfer pan to a wire rack and allow to cool. Once cooled chop bacon. Line another baking sheet with a nonstick line and set aside.

Praline: For praline combine granulated sugar and 2 Tbsp water. Cook over medium heat for 3-4 minutes until sugar is dissolved. Add in chopped pecans and kosher salt. Stir continuously for 4-5 minutes (Mixture will be boiling) until it becomes a deep amber color. Stirring prevents the pecans from burning. Remove from heat and immediately stir in butter and chopped bacon. Once bacon it coated completely with caramel mixture spread evenly onto your lined pan and sprinkle with flaked sea salt. Allow to cool and break into pieces. 


bacon recipe courtesy of: Shelly Jaronsky, Cookies and Cups; on Chasing Delicious, April 29, 2013

2527. KALE SALAD with THAI MAPLE BACON BRITTLE

serves six


Thai Bacon Brittle:
6 pieces hardwood smoked maple bacon
2 tablespoons sambal oelek (thai chili garlic paste)
3 tablespoons brown sugar
1 tablespoon maple syrup

Kale And Honeycrisp Salad:
1 bunch kale, stems removed
1 large honeycrisp apple
4 ounces of your favorite semi-soft cheese (goat, bleu, feta)
2 tablespoons Sherry vinegar
2 tablespoons olive oil
1-2 teaspoon maple syrup

To make your Thai Bacon Brittle: cook bacon on paper towels in microwave for 3 minutes. (Bacon will not be brown!) Pat dry and transfer to a wire rack placed on top of a lipped baking pan.

Mix sambal, brown sugar and maple syrup to form a thick paste. Using a spoon or pastry brush, glaze the top of the bacon. Bake in a 400 degree oven for 4 minutes, turn over and glaze the other side, continue cooking for another 3-5 minutes until golden brown and crisp.

To prepare dressing: Please adjust the ratio of vinegar/oil/syrup to your preferred level of sweetness/oil.


bacon recipe courtesy of: Lori Goldsby, for Food52.com

2292. SCOTCH-MARINATED SKIRT STEAK with BACON PEANUT CRUNCH

yields four servings


For the crostini:
12 slices baguette
Extra-virgin olive oil

For the bacon peanut crisp:
4 slices bacon
1/2 cup roasted, unsalted peanuts, chopped
1/2 cup fresh cilantro leaves, chopped

For the steak:
1/2 tablespoon Italian seasoning
1/2 tablespoon ground sage
1/2 tablespoon salt
3/4 teaspoon Spanish paprika
3/4 teaspoon garlic powder
1 cup Scotch whisky
1 tablespoon Dijon mustard
1/2 pound skirt steak

Preheat the oven to 350 degrees F.

Place the baguette slices onto a baking sheet and drizzle with olive oil. Toast bread until golden brown, approximately 6 to 8 minutes.

In a saute pan over medium-high heat, cook the bacon until crisp. Remove and let cool. In a mixing bowl, crunch the bacon, add peanuts and chopped cilantro.

Preheat a grill or a grill pan to high heat.

In a large bowl, whisk together the Italian seasoning, sage, salt, paprika, garlic powder, Scotch, and mustard. Add the steak to the bowl and coat it with the marinade. Marinate the steak for at least 15 minutes. Remove the steak from the marinade and grill until medium-rare, about 4 minutes on each side. Allow the steak to rest for a few minutes, then slice it thinly, against the grain.

To assemble the dish: Spread the crostini with creme fraiche, put the steak slices on the crostini, and top with a little of the bacon and peanut crunch.


bacon recipe courtesy of: Serena Palumbo, "Retro Palm Springs," Food Network Star, Food Network

1911. PEANUT BRITTLE with BACON, CHOCOLATE and FLEUR DE SEL

makes about 2 cups


½ cup butter
½ cup brown rice syrup
3 strips organic bacon, about 3 tablespoons chopped finely
3.5 ounces 70% dark chocolate
1/3 cup roasted peanuts
few pinches fleur de sel

In a heavy bottomed pot, melt the butter. Then add the brown rice syrup and bring to a simmer or medium high heat stirring with a wooden spoon frequently.

Once the mixture starts to pull away from the sides of the pot, using a spoon place a drop in a glass of cold water to test if it hardens. Once it does, you know it’s done. Watch over it carefully as it will start to burn quickly. Add the bacon bits and peanuts and stir until combined.

Spread the mixture over a silpat or parchment lined sheet pan so that it is no more than 1/8 inch thick. Allow to set in a cool place.

Meanwhile, melt the chocolate over low heat. Once the toffee has set, pour the chocolate over the toffee and spread in a thin layer overtop, sprinkle with fleur de sel and cool in the refrigerator. Once set, break into smaller pieces and enjoy!


bacon recipe courtesy of: Colombe Jacobsen-Derstine, Colombe du jour, January 8, 2010

1842. TOASTED CASHEW and BACON BRITTLE

makes 8 to 10 servings (about 1 pound)


2/3 cup raw cashews (about 4 ounces)
8 ounces bacon
2 cups granulated sugar
3/4 cup water
1/4 teaspoon kosher salt

Heat the oven to 400°F and arrange a rack in the middle. While the oven is heating, place cashews on a baking sheet and toast in the oven, stirring occasionally, until deep brown, about 12 to 15 minutes. Cool slightly on a cutting board, then coarsely chop; set aside.

When the oven is ready, place bacon on a baking sheet and roast until deep brown and well done, about 15 minutes. Remove to a paper-towel-lined plate to cool; reserve 1 tablespoon of the rendered bacon fat. Line a baking sheet with parchment paper, coat the paper with a thin layer of the reserved fat, and place the baking sheet on a cooling rack. Crumble bacon into bite-sized pieces; set aside.

Combine sugar and water in a medium saucepan over high heat and stir until sugar has dissolved, about 3 minutes. Cook, swirling the pan occasionally (do not stir), until mixture is deep amber and registers 350°F on a candy thermometer, about 10 to 15 minutes. Immediately remove the pan from heat.

Carefully add cashews, bacon, and salt to the caramel and stir to combine. Immediately pour mixture onto the center of the prepared baking sheet. Let sit at room temperature until hardened, about 20 minutes. Let cool completely, then break into shards.


bacon recipe courtesy of: Aida Mollenkamp, Chow, 235 Second Street, First Floor, San Francisco, California 94105, 415-344-2000