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

3990. BOURBON BACON ROOT BEER FLOAT

yield: 2 cocktail floats


3 slices thick-cut bacon

1 Tbsp brown sugar

3 oz bourbon

1 ½ cups root beer

2/3 cup vanilla ice cream

Preheat oven to 375 degrees. Line a rimmed baking sheet and lay the slices of bacon on it. Cook bacon for 15 minutes and then remove from oven. Sprinkle the slices of bacon evenly with brown sugar and cook for an additional 5 minutes until crunchy. Remove from oven to cool.

Once the bacon is cool, chop into tiny pieces (almost like bacon sprinkles!). Set aside.

In a large measuring cup with a spout, add bourbon and root beer and stir to combine; set aside. Evenly divide the ice cream between two tall glasses. Fill each glass with half of the bourbon and root beer mixture. Sprinkle with the candied bacon bits and enjoy!

bacon recipe source: Meghan, Cake 'n Knife (@cakenknife), February 12, 2014

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

3820. BACON & BROWN SUGAR OLD FASHIONED

Serves: 1 drink


1 tsp brown sugar simple syrup*
1 orange wedge
2 dashes bitters
2 oz bacon infused bourbon (see recipe here)
1 cocktail cherry

In an old fashioned glass gently muddle the brown sugar simple syrup, bitters and orange wedge, taking care not to muddle the orange peel.

Fill glass with ice, pour in bacon infused bourbon and garnish with a cherry.

*To make brown sugar simple syrup, combine equal parts brown sugar and water. Heat until sugar is dissolved. Allow to chill thoroughly before using.


bacon recipe source: Nicole, The Marvelous Misadventures of a Foodie (@marvelousfoodie), June 2013

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

3798. BLUE CHEESE BURGER with BACON WALNUT CHUTNEY

Servings: 1

For Burger:
6-8 ounces ground beef (or beef blend)
Salt and pepper
1/3 cup (2 ounces) blue cheese, crumbled and divided
1 bun, toasted
1-2 tablespoons (1 1/2 ounces) Walnut Bacon Bourbon Chutney (recipe below)
2 large leaves butter lettuce

For Walnut Bacon Bourbon Chutney:
1 pound thick cut bacon, diced
1 medium onion, diced
3/4 cup combination of chopped fruits/vegetables: pears, fennel and/or rehydrated apricots, sun dried tomatoes, figs, dried cranberries, cherries or yellow raisins
2 garlic cloves, minced
1/2 teaspoon thyme
2 tablespoons brown sugar, packed
2 tablespoons cider vinegar
2 tablespoons bourbon
1/2 cup water
3/4 cup walnuts, toasted and chopped
Salt and fresh ground pepper to taste

For burger: Season beef with salt and pepper to taste and form burger. Use preferred method to stuff burger with 1 ounce blue cheese; grill burger to desired doneness. Top bottom of bun with some bacon walnut chutney and lettuce; place grilled burger over lettuce and garnish with remaining blue cheese and additional chutney.

For chutney: In large pan, fry bacon until crisp; remove bacon and drain all but enough bacon fat to coat bottom of pan. Add onion and sauté until translucent; add fruit and/or vegetables, garlic and thyme; sauté another minute. Add sugar, vinegar, bourbon and water; simmer covered until liquid is reduced by 3/4. Remove from heat and cool slightly. Add cooked bacon and walnuts. Season with salt and pepper. Top blue cheese burger with chutney. Reserve remaining chutney for additional burgers.

bacon recipe source: Wisconsin Milk Marketing Board (@WisconsinCheese), 8418 Excelsior Drive, Madison, Wisconsin 53717

3783. BACON MANHATTAN

Makes 1 

2-3 dashes bitters
1½ oz. bacon-infused bourbon (recipe below)
½ oz. dry vermouth
¼ oz. sweet vermouth
1 strip crisp, cooked bacon, for garnish
1 cherry (maraschino or brandied), for garnish
1 twist orange rind, for garnish

Bacon-Infused Bourbon:

2 oz. bacon fat
1½ cups bourbon

To clarify the bacon fat, melt fat and strain into a bowl. Add 4 oz. boiling water. Stir well and leave until melted fat has set into a cake above the water. Remove cake, scraping off any sediment from the bottom, then melt again.

Combine bourbon and bacon fat in a quart-size jar. Seal with a tightly fitting lid and shake vigorously. Leave the bourbon to infuse at room temperature for 5-8 hours.

Put the jar in the freezer and freeze until all of the bacon fat has solidified at the surface of the bourbon, about 1 hour. Scoop off and discard the bacon fat and strain the bourbon through a fine mesh sieve lined with 2 coffee filters. Extra bacon-infused bourbon can be stored at room temperature for up to 2 weeks, or in the refrigerator for up to 6 months.

Manhattan:

Swirl bitters in a chilled martini glass.

Fill a cocktail shaker with large ice cubes and add the bourbon and vermouths. Shake vigorously, then strain the cocktail into the prepared martini glass.

Cut bacon into small squares. Garnish with a skewered cherry, orange rind and bacon pieces. Serve immediately.

bacon recipe source: Marissa Conrad, "Bacon, Not Stirred: Make a Bacon Bourbon Cocktail," People.com/Great Ideas, February 26, 2014

3777. MAPLE BOURBON EGGNOG with BACON

makes about 2 quarts, serving 12 to 16

Special equipment: stand mixer, hand blender with whisk attachment, or handheld electric mixer

8 eggs, separated

2/3 cup maple syrup

3 cups whole milk

2 cups heavy cream

2 cups bourbon

16 strips crisply cooked bacon

Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of maple syrup and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.

Add egg yolks and remaining syrup to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, and alcohol and mix on low speed to combine.

Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with a bacon strip.

bacon recipe source: J. Kenji López-Alt (@TheFoodLab), Managing Culinary Director, Serious Eats, December 8, 2011

3741. BACON BITTERS

2 cups bourbon (Everclear, or Wild Turkey 101)

1/2 lb. bacon

4 cloves

1 cinnamon stick

1 tablespoons cinchona bark

1 teaspoon cassia chips

1/2 teaspoon gentian root

1 tablespoon black walnut leaf

In a skillet over medium heat, sear off the bacon.  Remove and drain thoroughly on a paper towel.  Diced. In a 1-quart glass jar, combine all of the ingredients. Cover and shake well. Let stand in a cool, dark place for 2 weeks, shaking the jar daily. Strain the infused alcohol into a clean 1-quart glass jar through a cheesecloth-lined funnel. Squeeze any infused alcohol from the cheesecloth into the jar; reserve the solids. Strain the infused alcohol again through new cheesecloth into another clean jar to remove any remaining sediment. Cover the jar and set aside for 1 week.

bacon recipe source: Brian, Whit's Amuse Bouche (@WhitAmuseBouche), July 12, 2012

3718. BACON BOURBON BARBECUE SAUCE

makes three cups


4 ounces (4 to 5 slices) thick-cut bacon, chopped
1 medium onion, sliced into half moons
3 cloves garlic, minced (a generous tablespoon)
1/2 teaspoon ground cumin
3/4 cup (175 ml) bourbon
3 tablespoons brown sugar
2 tablespoons dark molasses
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
1 (28-ounce) can whole tomatoes in juice
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 to 5 dashes hot sauce, optional 

Cook Bacon: Arrange bacon, in one layer, at the bottom of a wide, heavy-bottomed pan. Place the pan over medium heat and cook bacon until the fat has rendered and bacon is browned, but not crispy; about 8 minutes. Check the amount of fat that has rendered and remove all but 2 tablespoons from the pan. 

Prepare BBQ Sauce: Add onions and cook until softened, about 5 minutes. Add garlic and cumin then cook, stirring often, until fragrant, about 2 minutes.

Stir in the remaining ingredients, bring to a boil then reduce to a low simmer. Cook at a low simmer until the sauce has thickened slightly (a good visual is when the sauce can hold a line on the back of a spoon when you drag a finger through it), about 25 minutes.

Taste sauce for seasoning then adjust with additional salt, pepper or sugar as needed. Remove from the heat then blend until smooth. (See note below about blending). 

Blend Sauce: Blend until smooth, let cool to room temperature then refrigerate up to one week or freeze up to one month.


bacon recipe source: Joanne, Inspired Taste (@inspiredtaste), July 16, 2015

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

3630. BACON BOURBON BBQ CHICKEN KEBABS

16 oz barbecue sauce
¼ cup bourbon
2 lbs boneless skinless chicken thighs, cut into 1" pieces
2 teaspoons kosher salt
1 teaspoon ground white pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons paprika
3 tablespoons packed dark brown sugar
1 tablespoon smoked paprika
6 slices raw bacon, cut into small pieces

Light the grill and heat to medium-high. In a small bowl, combine the BBQ sauce and bourbon. Mix well. In a food processor, combine the kosher salt, white pepper, onion powder, paprika, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth. Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they're wooden). Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through. Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side. Serve with the remaining BBQ sauce.


bacon recipe source: Morgan Eisenberg, Host the Toast (@HostTheToast), May 19, 2014

3470. BACON JAM with BOURBON, MAPLE, and ESPRESSO

makes 3-4 cups of bacon jam


2 lb. extra thick cut bacon
2 extra large Spanish/red onions, quartered and sliced in thick strips
2 teaspoons cayenne
1 cup maple syrup
2 double-shots espresso (4 shots total)
1/4 cup bourbon (or whisky)
1 tablespoon balsamic vinegar

Cut bacon into small strips (about 1/5th an inch across).

Place all the bacon into a large pot and cook over medium-high, stirring often. Avoid crisping the bacon but cook until it gains color. Depending on your pot this could take 15-25 minutes.

Use a slotted spoon and remove the bacon from the pan/pot. Drain all fat into a bowl and turn heat to medium high. Add 2 tablespoons of bacon fat back into pot and wait a few minutes. Store extra fat in a jar and use it for frying and/or conditioning your cast iron pots.

Add onions and cayenne to pot, turn to medium and cook, stirring, for 10 minutes.

Add maple syrup, espresso, bourbon and bacon to the pot and return temperature to medium-high.  simmer, stirring every few minutes until sauce reduces and turns into a thick sauce (enough to coat the bacon without dripping off the spoon).

Add balsamic at end, stir to incorporate.

Place in a jar and store in the fridge for up to a week.


bacon recipe source: Joel MacCharles, Well Preserved (@WellPreserved), April 30, 2014

3406. BACON BAKLAVA with BOURBON HONEY SYRUP

makes 24 servings


3 cups pecan halves
1 cup pistachios
1/2 teaspoon ground cinnamon
1 2/3 cups sugar, divided
3/4 cup cooked and crumbled bacon slices
1 (16-oz.) package frozen phyllo pastry, thawed
1 cup unsalted butter, melted
3/4 cup honey
1 (4- x 2-inch) lemon peel strip
1 tablespoon fresh lemon juice
1 (3-inch) cinnamon stick
1/4 cup bourbon

Preheat oven to 325º. Process first 3 ingredients and 2/3 cup sugar in a food processor until the texture of coarse meal. Add bacon; pulse 3 times.

Place 2 phyllo sheets in bottom of a lightly greased 13- x 9-inch pan. Brush well with melted butter. Repeat with 10 sheets, brushing with butter between every 2 sheets. Sprinkle half of nut mixture (about 2 1/2 cups) over phyllo. Repeat phyllo layering with 12 sheets, brushing with butter between every 2 sheets. Sprinkle with remaining nut mixture. Top with 15 sheets, brushing with butter between every 2 sheets. Brush top with butter. Using a sharp knife, score baklava into 1 1/2-inch squares. Bake at 325º for 30 minutes. Reduce temperature to 300º, and bake 50 minutes or until golden brown.

Meanwhile, combine 1 cup water, honey, next 3 ingredients, and remaining 1 cup sugar in a heavy saucepan. Bring to a boil over medium-high heat; reduce heat to low, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; let stand 15 minutes. Strain mixture into a 1-quart glass measuring cup. Stir in bourbon; cool completely (about 1 hour).

Pour syrup evenly over baked baklava. Cool to room temperature. Cover loosely with foil; let stand at room temperature at least 2 hours or overnight before serving.


bacon recipe source: Bourbon & Bacon: The Ultimate Guide to the South's Favorite Food Groups, by Morgan Murphy (@_MorganMurphy) and the Editors of Southern Living Magazine (Oxmoor House/Southern Living/Time House Entertainment, Inc., 2014)

3392. CHAR-GRILLED LOUISIANA OYSTERS with BACON-ANCHOVY BUTTER

serves 12


72 Louisiana oysters
1 3/4 lb unsalted butter, divided
1½ cups bacon, applewood smoked, thick cut, small dice
2 tablespoons anchovy fillets, oil marinated, mashed to paste
6 tablespoons garlic, minced
3/4 cup bourbon
2 tablespoons Tabasco® brand pepper sauce
9 tablespoons lemon juice, divided
2¼ cups panko breadcrumbs
3/4 cup parmesan
3 tablespoons smoked paprika

Prepare and light charcoal grill or preheat gas grill.

Combine 1½ lb. butter, bacon, anchovy fillets, garlic, bourbon, Tabasco and 6 tablespoons lemon juice in medium saucepan. Bring to simmer and cook slowly for 30 minutes. Remove from heat and reserve.

Clean outside of Louisiana oysters to remove any loose debris. Shuck oysters. Strain oyster liquid into container and add shucked oysters. Reserve bottom half of shell and discard top half.

Melt remaining ¼ butter in sauté pan. Add breadcrumbs and cook while stirring constantly until slightly browned. Remove from heat and reserve.

Place bottom half of shells on grill. Add small amount of bacon-anchovy butter sauce to each shell. Allow shells and sauce to heat up. Spoon 1 oyster into each shell and top with more sauce and a little oyster liquid. Cook until edges of oyster begin to curl up. Sprinkle with breadcrumbs, Parmesan and smoked paprika. Continue to cook until breadcrumbs brown slightly and oysters are cooked, but not overcooked.

To finish, drizzle each oyster with some of the remaining 3 tablespoons fresh lemon juice.


bacon recipe source: Louisiana Seafood, 1051 North Third Street, 3rd Floor, Baton Rouge, LA 70802

3270. BOURBON and BACON CARAMEL BANANA SPLIT

makes five servings


1 cup diced bacon
3 tablespoons brown sugar
1/4 cup plus 2 tablespoons bourbon
1 cup plus 3 to 4 tablespoons heavy cream
2 tablespoons vanilla extract
8 oz. milk chocolate almond candy bar
5 whole bananas
granulated sugar
5 good quality maraschino cherries
shaved chocolate
vanilla ice cream

Heat a medium sauté pan over medium heat and add the bacon. Cook the bacon until crunchy, about 6 minutes. Once crispy, pour off the excess fat and add the brown sugar, stir to dissolve. Deglaze with the bourbon and add 3 to 4 tablespoons of heavy cream. Heat through and  keep warm while you make the whipped cream.

Add the cup of heavy cream to a large bowl and whisk in the brown sugar and vanilla. Whisk until soft peaks form, about 5 minutes. Set aside.

Melt the milk chocolate almond candy bar.

Cut the banana in half lengthwise and place on a flame resistant surface. Cover the flat portion of the banana in sugar and apply a flame. Let the sugar caramelize. NOTE: you can also put the bananas in the broiler to caramelize if you don’t have blow torch. Place them on a platter and top with the vanilla ice cream, bacon caramel, whipped cream, maraschino cherries, and shaved chocolate. Repeat with the remaining bananas.


bacon recipe source: Michael Symon, The Chew, ABC-TV

3205. BACON PANCAKES with MAPLE BOURBON BUTTER SAUCE

makes four servings


For the pancakes
8 slices bacon
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons melted butter, slightly cool

For the syrup
2 tablespoons bourbon
3 tablespoons butter
1 cup maple syrup 

For the Pancakes: Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate. Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes. Chop the bacon into crumbs and separate the crumbs into two piles. In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine. Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy. Drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. Transfer to a warm oven while finishing the rest.

For the Syrup: In a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot. Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated. Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.


bacon recipe courtesy of: Daphne Oz, for The Chew, ABC TV

3189. BACON-BOURBON BROWNIES with PECANS

makes twenty-four brownies 


1/2 cup pecans 
1/2 pound sliced bacon 
8 ounces bittersweet chocolate, chopped 
2 ounces unsweetened chocolate, chopped 
1 stick plus 2 tablespoons unsalted butter 
1 cup granulated sugar 
1/2 packed cup light brown sugar 
3 tablespoons bourbon 
4 large eggs 
1 teaspoon salt 
1/4 cup unsweetened cocoa powder 
1 1/2 cups all-purpose flour

Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.

In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.

In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted; scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.

Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares or rectangles and serve.


bacon recipe courtesy of: Kat Kinsman, "The Fabulous Beekman Boys' Barn-Raising Potluck," Food & Wine, August 2011

3178. BACON-WRAPPED VENISON LOIN with ALBEMARLE PIPPIN, CHESTNUT and CORNBREAD STUFFING

yields four servings 


For Bacon Wrapped Venison:

1 venison loin, all silver skin removed
1 cup whole milk
3−4 garlic cloves, crushed
Small handful black peppercorns
1 bunch fresh rosemary, picked off the stem, chopped
1 package applewood smoked bacon, sliced
1 pound haricot verts, stems removed, blanched
½ Albemarle Pippin apple, sliced, for garnish

For Apple, Chestnut, and Cornbread Stuffing:
1 pound cornbread, baked the day before (recipe of your choosing)
1 cup cooked chestnuts, toasted, roughly chopped
¾ stick unsalted butter
1 celery rib
1 Vidalia onion, small
¼ cup flat-leaf parsley
2 Albemarle Pippin apples, cored, large diced
1 tablespoon fresh thyme, minced
¼ tablespoon fresh sage, minced
1 egg
¾ cup chicken stock
Salt and pepper to taste

 

For Bourbon and Apple Veal Demi-Glace (yields 6-8 servings):
1 tablespoon vegetable oil
2 shallots
1 garlic clove
2 Albemarle Pippin apples, cored, chopped
1 bunch thyme
1 cup bourbon
1 cup apple cider
2 cups veal demi-glace
Salt and white pepper to taste 

For Bacon Wrapped Venison: Cut the venison in half and soak overnight in refrigerator with whole milk, garlic cloves, black peppercorns, and rosemary. Drain the milk from the venison, discard all other ingredients, and pat venison dry with paper towels. Lay out the bacon strips on a cutting board, slightly overlapping each piece (forming large bacon sheets). Place one half of the loin on the bacon and gently roll the whole piece, covering it in a sheet of bacon. Repeat process with the other half of the loin. Cooking instructions to follow.

  

For Apple, Chestnut, and Cornbread Stuffing: Crumble cornbread into chunks. Mix with chestnuts. Preheat oven to 400 degrees. Meanwhile, melt butter in sauté pan over medium heat. Add celery and onion and cook until soft (about 10 minutes). Remove from heat. Add to cornbread/chestnut mixture. Add the parsley, apples, thyme, and sage to cornbread/chestnut mixture. Mix egg and chicken stock together. Pour into mixing bowl with all other ingredients. Bake in a buttered glass Pyrex dish for about 15−20 minutes until cooked through.

For Bourbon and Apple Veal Demi-Glace: Sauté the shallots, garlic, apples, and thyme in the oil until slightly caramelized. Add the bourbon to deglaze. Flame. Add cider. Cook until there is one cup of liquid remaining. Add veal demi-glace and bring down to a sauce consistency. Strain through chinois. Season with salt and pepper.

To Assemble: Make stuffing. Bake. Hold warm. Make bourbon-apple jus. Reserve warm. Season the bacon-wrapped loins with salt and pepper. Place in hot skillet seam side down. Sear for 4−5 minutes until the bacon becomes crispy. Turn venison loin over and sear the other side for same amount of time. With a pair of tongs, continue to turn venison to sear all sides so bacon is crispy throughout. Cook to medium rare. While venison is finishing up, reheat haricot verts in some butter and season with salt and pepper. Pull loins out of skillet and let rest for 2 minutes. Gently slice into medallions. Place stuffing and haricot verts in center of four plates. Fan sliced venison on top. Garnish with sliced apples. Drizzle sauce around.


bacon recipe courtesy of: Chef Walter Bundy, The Local Palate, October 2013 

3056. HONEY MAPLE BRIOCHE with BACON JAM

12 oz bread flour

4 oz all purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg
pinch of ground clove
1.5 teaspoon table salt
1 oz dark brown sugar
1/2 oz honey
1/2 oz maple syrup (plus more for glaze)
1 large egg
2 1/4 oz package instant/rapid rise yeast
7 oz whole milk
1.5 oz unsalted butter, room temperature, cut in small pieces
bacon jam (recipe below)
powdered sugar
bourbon


Bacon jam
1.5 lbs uncooked bacon, cut into pieces (about 1-inch)
1 teaspoon (plus more to taste) smoked paprika
1 teaspoon (plus more to taste) chile powder
1 teaspoon (plus more to taste) dried thyme
2 tablespoons unsalted butter
1 vidalia onion, thinly sliced
2 shallots, thinly sliced
2–3 cloves of garlic, smashed
4 tablespoons (plus more) dark brown sugar
8 oz bourbon
1 tablespoon fresh tarragon, roughly chopped
1 tablespoon ground mustard
2 tablespoons (plus more) maple syrup
1 teaspoon black pepper
3 tablespoons (plus more) sriracha
4 tablespoons cider vinegar
1 teaspoon coffee extract (or 2 tablespoons brewed coffee)
olive oil (as needed)

Place uncooked bacon in a medium sized pot or small dutch oven over medium-high heat. Sprinkle with paprika, chile powder and dried thyme. Cook, stirring occasionally, until it begins to crisp. (Add a little olive oil if the bacon begins to stick to bottom of pot before it is crisp.) Remove with a slotted spoon onto paper towels, keeping all bacon fat in pot. Add the butter to the pot with the bacon fat and let it melt, swirling it around. Add the sliced onions, shallots, smashed garlic cloves and the dark brown sugar. Stir to combine. Over medium heat, let the mixture begin to caramelize. This should take about 10 minutes. Pour in the bourbon, stir and cook for about 5 minutes—until the alcohol smell goes away. Stir in the remaining ingredients to combine. Reduce heat to low and simmer for about an hour or until most of the liquid is evaporated and it is thick and syrupy. Throughout the simmering, be sure to stir occasionally and taste. Add in more bourbon, maple syrup, brown sugar, sriracha to taste while it simmers away. Once the mixture is thick, transfer to a blender or food processor and puree until it is finely chopped, if you have a lot in the pot, you can use an immersion blender. (If the mixture is hot, puree in small batches. Use a kitchen towel instead of the lid if you’re using a blender.) Let the mixture cool. You can spread the jam into a quarter-inch layer on a sheet pan and cover with parchment paper.

Brioche
In the bowl of a stand mixer fitted with the dough hook, combine the flours, cinnamon, nutmeg and clove. Add the salt, sugar, honey, maple syrup and egg to one side of the bowl. On the other side, add the yeast.

Turn the mixer on low and add the milk in a steady stream. Once all the milk has been added, turn the mixer up to medium and knead until the dough comes clean from the sides of the bowl (about 10 minutes). If the dough looks dry, add a little more milk. If it looks wet, add a little more bread flour.

Add the butter to the dough (while the mixer is still going) in small increments, waiting for the butter to be incorporated before adding any more. Once all the butter has been incorporated, knead for about 5 minutes until the dough cleans the sides of the bowl and it makes a slapping sound in the mixer. Remove the dough and place in a greased bowl, cover tightly with plastic and place in the fridge to ferment overnight (at least 8 hours).

Remove dough from fridge and punch down. Preheat oven to 350ºF.

Cut the dough in half and cover the unused half so that it doesn’t dry out. With the remaining half, roll it out into a square using a rolling pin slightly larger than the longest side of your loaf pan. (Try rolling it out first WITHOUT adding flour to the surface first. If you find that it sticks, then use a small amount of flour.)

Spread the bacon jam in an even layer all over the dough; go right up to the edges. Then tightly roll up the dough working from one end to the other, slighly pinching so that the dough seals as you go. Once it is all rolled up, pinch the seam and apply a little pressure to make sure that it stays together. With a VERY sharp knife, cut the roll in half (lengthwise) so you end up with two long half circles.

Lie the two halves next to each other with the cut sides facing up. Starting in the middle, have one halve cross over the other. Alternate the twists twice above the middle and twice below the middle. You will have twisted the two haves together, alternating over each other. Place into a greased loaf pan, cutside up. Repeat with remaining dough half. Cover and proof for about an hour, or until doubled inside.

Bake in oven for about 45-50 minutes, or until the tops are golden brown. Be sure to rotate pans halfway through. Let cool in pans for 10 minutes before removing and letting cool completely on a rack.


bacon recipe courtesy of: Chris Falman, Baker By Design