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

3979. SPINACH SALAD with MUSTARD CURRY VINAIGRETTE and BACON

1 – 10 Oz. Package Washed Baby Spinach

1 Recipe Candied Pecans (recipe below)

1 Recipe Mustard Curry Vinaigrette (recipe below)

12 Strips Bacon

Fry the bacon until crisp and lay it out on a paper towel. Pat the excess fat with more paper towels. Keep in a warm place until ready to serve.

Place the spinach attractively and evenly onto salad bowls. Top the salad with salad dressing, to taste. Sprinkle the candied pecans evenly over the salads. Cross two pieces of warm bacon on top of each of the salads. Serve while bacon is still warm.

CANDIED PECANS

1 Cup Pecan Halves

¼ Cup Brown Sugar

1 tsp. Butter

Heat the brown sugar and butter until it is very hot and starts to bubble. Add in the pecans. Shake and toss the pecans in the sugar mixture until coated evenly and most of the mixture has disappeared. Pour the nuts onto a buttered piece of parchment. Separate the nuts with a spoon while they are still very hot.

MUSTARD CURRY VINAIGRETTE

1 tsp. Dry Mustard

2 tsp. Dijon Style Mustard

1 Tbsp. Honey

1 Tbsp. Water

1 Tbsp. Madras Curry Powder

⅓ Cup Red Wine Vinegar

⅔ Cup Olive Oil

Whisk together the dry mustard, dijon mustard, honey, curry powder and water. Whisk the red wine into the mixture. Whisk the olive oil into the mixture.

bacon recipe source: Euphemia Haye Restaurant & Haye Loft (@EuphemiaHaye), 5540 Gulf of Mexico Drive, Longboat Key, Florida 34228

3978. CHOCOLATE COVERED BACON CHOCOLATE KISS COOKIES

makes about 40


1/2 pound unsalted butter, browned

2/3 cups granulated sugar

1/2 cup light brown sugar, packed

pinch salt

1 tablespoon vanilla extract

2 large eggs

2 1/2 cups All Purpose flour

2 teaspoons baking soda

12 pieces Chocolate Covered Bacon, chopped (see note)

1 1/2 cups semi-sweet chocolate chips

40 unwrapped Hershey’s Kisses

Preheat oven to 325. Line 2 baking sheets with a SilPat or parchment paper.

In the bowl of a stand mixer, beat the browned butter for 3 minutes to cool, then beat butter with the sugars, salt, and vanilla, about 2 minutes. Add in the eggs, one at a time, scraping down the bowl after each addition.

In a separate bowl, whisk the flour and baking soda. Add to the other ingredients on low speed, until just combined. Stir in the bacon and chocolate by hand. Chill dough for 10 minutes.

Portion out the cookies onto the baking sheets, roughly 12 cookies per sheet (I used a cookie scoop). Cookies will spread a bit, but not much. Allow 1-2 inches between cookies.

Bake for 12 minutes, or until lightly browned around the edges. Remove and press a Hershey Kiss into the center. Return to oven for 2 minutes. They will likely not LOOK done, but they will be. Remove from oven and cool for 2-3 minutes on the pan, then remove to a cooling rack to cool completely. Store in an air-tight container.

Serve and enjoy!

Notes:

These cookies appear undone at 14 minutes, but will be very light brown on the edges. They are done! Do not overbake.

To make chocolate covered bacon, you really only need two things: chocolate, and, um, bacon.

You can either use pre-cooked, store-bought bacon (that’s the easiest), or, you can bake the bacon until crispy, let it cool, and then pat the excess grease off of it.  From there, simply melt some dark chocolate and spoon it on to the bacon, thoroughly coating it.  Allow it to dry, and voila – chocolate covered bacon.

bacon recipe source: Susan Whetzel, DoughMessTic.com (@doughmesstic), February 18, 2013

3966. SPINACH, GRAPES and BACON

Makes: 4 servings


8 slices bacon

4 cups grapes

1/4 cup raspberry vinegar

1 tablespoon packed brown sugar

Dash each salt and ground black pepper

6 cups baby spinach

4 ounces dilled havarti cheese, shaved

Pecan halves (optional)

In a 12-inch skillet, cook bacon until crisp. Drain on paper towels reserving 3 tablespoons drippings in skillet.

Meanwhile, halve 2 cups of the grapes.

Add vinegar, brown sugar, salt and pepper to skillet. Heat 30 seconds just until warm.

In a large bowl combine spinach, and halved grapes; add warm drippings mixture. Toss to coat. Divide among 4 plates. Top with cheese and bacon. Serve with remaining grapes and pecans.

bacon recipe source: Better Homes and Gardens (@BHG) 

3964. VANILLA THYME CRÈME BRÛLÉE with CANDIED BACON

Crème Brûlée

1⅓ cups (330 ml) heavy cream

⅔ cup (160 ml) whole or low-fat milk

¼ cup (50g) granulated sugar, plus more for caramelizing

Pinch sea salt or kosher salt

4 large egg yolks

1 vanilla bean, split and scraped

1 tsp of fresh thyme

Candied Bacon

6 thick cut slices of bacon

⅓ cup (65g) of dark brown sugar

Cinnamon Whipped Cream

1 cup of heavy whipping cream

2 tbsp of powdered sugar

1 tsp of cinnamon

Crème Brûlée

On the stovetop, gently warm the milk, cream, salt and sugar in a small saucepan until the sugar melts.

Once the cream mixture starts to steam, but not boil, remove from heat and whisk in the scraped vanilla and fresh thyme. Drop in the split pod and let it rest for 30 minutes.

In a medium sized mixing bowl, whisk the egg yolks together lightly. Remove the pod from the cream mixture and gradually add to the egg yolks until completely blended.

Pour the mixture into each dish until you almost reach the top of each and place them on a baking sheet with walls high enough to hold water up to the middle of each dish. Pour the hot water into the baking sheet and place into the oven for approximately 30-35 minutes. They should each barely quiver when you tap the sheet.

Remove the custards and let them rest on a cooling rack. When cool, refrigerate for approximately an hour (covered with plastic wrap if doing so overnight)

Candied Bacon

Preheat the oven to 325 degrees F

In a medium sized mixing bowl, toss the bacon and brown sugar until all slices are evenly covered. Arrange each slice on a baking sheet lined with foil about an inch apart and place in the oven for 20-25 minutes. Check it at the 20 minute mark to see if it's looks crispy. It will continue to crisp once it's out of the oven.

When ready, place on a cooling rack and allow the brown sugar coating to harden.

Cinnamon Whipped Cream

Combine cream, sugar and cinnamon to a medium sized mixing bowl and whisk (or use a hand mixer) until soft peaks form. I chilled ours for 15 minutes (while the bacon rested).

Caramelizing the Sugar

Before serving, add 2 teaspoons of granulated sugar to the top of each cooled custard and tilt until the entire top is covered lightly. Using a torch, wave over the sugar and tilt slightly until it melts and browns. Be careful will shifting the dish as the liquid sugar is very hot. Once caramelized, add the whipped cream and bacon.

bacon recipe source: Thyme & Temp (@thymeandtemp), April 26, 2015

3959. BACON-WRAPPED MAPLE HALIBUT

2 halibut fillets

1/2 cup maple syrup
1/4 cup soy sauce
1 tablespoon dijon
Ground pepper
12 strips of bacon
Brown sugar

Preheat the oven to 375 degrees. Line a baking sheet with foil, and place an ovenproof rack on top, and then set aside.

In a medium bowl, whisk together 1/2 cup maple syrup, 1/4 cup soy sauce, 1 tablespoon dijon, and a dash of ground pepper until smooth.

Add the halibut cubes, toss to coat, and marinate for 20 minutes.

Meanwhile, arrange bacon pieces on the rack of the prepared baking sheet so they do not overlap. Par-bake in the oven for about 10 minutes, (bacon should still be somewhat pliable).

Remove bacon from the baking sheet onto paper towels and pat dry.

Then re-line baking sheet with new foil, replacing rack back on top. Wrap each halibut cube with a strip of bacon, and secure halibut cubes onto skewers. Then place onto the rack bare halibut side down. (You can toss the marinade at this point.) Sprinkle the skewered wrapped halibut with brown sugar. Bake in preheated oven until the halibut cubes are opaque and the bacon is crisp for about 20 minutes.

Remove from oven once bacon is crispy.

These can be served hot, warm, or at room temperature. Plate to serve.

bacon recipe source: Andrew Pooch, Angling Unlimited (@AUalaska), Sitka, Alaska, July 19, 2013

3951. BACON CHOCOLATE MORNING CUPCAKES

Makes: 18


2 cups flour

1¼ cups brown sugar
2 tsp. instant espresso powder (on the coffee aisle)
1½ tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2/3 cup milk
1/2 cup butter, softened
1 very ripe medium banana mashed
1 egg
3/4 cup miniature chocolate chips
1/3 cup cooked bacon crumbled
Bacon Oat Crumble (optional topping; recipe below)
1/2 cup chocolate chips melted

Preheat oven to 350°F and line 18 muffin cups with paper liners.

Stir together flour, brown sugar, espresso powder, baking powder, baking soda and salt in a large bowl with an electric mixer. (Don’t worry if there are a few lumps of sugar.)

Add milk, butter and banana; beat for about 1 minute on medium-low speed. Add egg and beat for 1½ minutes more on medium-high speed. Stir in chocolate chips and bacon.

Pour batter into prepared muffin cups and sprinkle with Bacon Oat Crumble, if you like. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Cool slightly before drizzling with melted chocolate.

Bacon Oat Crumble: Using your fingertips, mix 1 cup oats, 1/3 cup brown sugar, 1/4 cup crumbled cooked bacon, 2 tbsp. softened butter and 1 tsp. instant espresso powder in a medium bowl until crumbly. Sprinkle over cupcake tops before baking.

bacon recipe source: Raley's Supermarkets (@raleys), 500 West Capitol Ave., West Sacramento, CA 95605

3947. HONEY BACON GLAZED CHICKEN

Serves: 4-6 servings


For the marinade:
4 boneless skinless chicken breasts
1/3 cup balsamic vinegar
3/4 cup olive oil
3 Tbsp brown sugar
2 Tbsp steak seasoning
2 tsp fresh rosemary, minced (can substitute 1/2 tsp dried rosemary leaves)

For the glaze:
8 slices bacon, chopped
3/4 cup honey
3 Tbsp Worcestershire sauce
1 Tbsp hot sauce

Marinate the chicken: To a large ziploc bag, add the marinade ingredients, twist with your hand (or zip closed) and shake to combine well. Pierce chicken breasts with a fork a few times, add to bag, seal, place on a plate and refrigerate for 2 hours, or up to 2 days.

Make the glaze: Chop bacon into small slices and add to a large sauce pan. Cook until crisp, remove to a paper towel lined plate. Drain grease from the saucepan, but do NOT wipe it clean.

Add remaining glaze ingredients, whisk to combine. Heat over MED heat until it bubbles up. Add cooked bacon and cook for 2 minutes.

Remove from the heat and set aside to cool. It will thicken as it cools.

Cook the chicken: Preheat grill or large skillet on MED-HIGH heat. Add a drizzle of olive or vegetable oil and cook chicken for about 4-5 minutes per side, or until cooked through and juices run clear.

Top chicken with bacon glaze.


bacon recipe source: Amanda, The Chunky Chef (@The_Chunky_Chef), June 2015

3939. BACON-WRAPPED MEATLOAF with COGNAC SAUCE

Makes: 8 very large servings


3 tablespoons butter
1 large onion, diced small
3 ounces tomato paste
1 cup Worcestershire sauce
1 cup port wine
½ cup packed brown sugar
1 pound ground beef
1 pound ground pork
1 pound ground veal
½ cup prepared roasted and chopped garlic (see note)
½ tablespoon dried basil
½ tablespoon dried thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 ½ cups panko bread crumbs
3 eggs
1 pound applewood smoked bacon

Cognac sauce:
2 teaspoons butter
1 large onion, diced
1 shallot, diced
4 sprigs thyme
1 teaspoon black peppercorns
1 bay leaf
2 cups cognac or brandy
2 cups veal stock (available at specialty food stores)
2 cups veal demi-glace (available at specialty food stores)
¼ cup heavy whipping cream

Make cognac sauce: In a medium pan, heat butter. Add onion, shallot, thyme, peppercorns and bay leaf and sauté until onion and shallots are golden brown. Add cognac and reduce by more than half. Add stock and demi-glace and reduce until it is thick enough to coat the back of a spoon. Remove from heat and strain. Discard solids.

At this point, you can store this in an airtight container until ready for serving. (Cream will be added just before serving.)

In a large saute pan, melt butter. Add onion and cook over low heat 20 minutes, stirring regularly, until caramelized. Add tomato paste and cook 2 to 3 minutes. Add Worcestershire sauce, port and sugar. Set aside.

In a large bowl, combine meat, garlic, spices, eggs, panko and reserved onion mixture. Mix by hand to combine thoroughly.

Set about a 17-by-13-inch baking sheet horizontally in front of you. Line generously with heavy-duty foil. Foil should come well over ends of the pan.

Lay bacon slices horizontally on the foil so that they run from top of pan to bottom. You will have to overlap them slightly.

On the right side of bacon strips, form meat into a loaf to cover the bacon strips.

Using the foil, roll the meat mixture over the remaining bacon to completely encase the meatloaf. Seal the open ends of the bacon by weaving a toothpick or wooden skewer through the strips. Set loaf, skewers side down, on the baking sheet and then cover completely in foil.

Preheat oven to 400 degrees.

Set meatloaf on a baking rack over a jellyroll pan. Bake in preheated oven 1 hour, then remove meatloaf from oven and remove the foil. Return meatloaf to oven (setting it on the rack over the pan), and bake 15 minutes or until bacon is crisp.

Let cool slightly, then cut into sections. Set flat on a plate so bacon slices surround the meatloaf.

Immediately before serving, add cream to the cognac sauce and bring to a simmer, then pour over meatloaf.

Notes: If desired, you can make your own garlic. Take ½ cup chopped garlic and roast in preheated 350-degree oven 1 hour, or until soft and light brown.


bacon recipe source: Mike Stoner and Duffy O'Neil, North Star American Bistro, 19115 W. Capitol Drive, Brookfield, WI 53045; Journal Sentinel (@journalsentinel)

3925. MAPLE BACON WRAPPED ANDOUILLE BITES

Serves: 30


1 lb andouille sausage
1 lb thin sliced maple flavored bacon
1 ½ cups dark brown sugar, packed
3 Tbs stone ground mustard
3 Tbs sherry vinegar, or any type of wine vinegar
¼ C maple syrup
2 tsp rice wine vinegar
2 tsp black pepper
Garnish: black cracked pepper, parsley or chives

Preheat oven to 375. Line baking sheet with aluminum foil and top with baking rack that has been lightly sprayed with non-stick spray (the Aluminum foil and spray are a MUST – this is a messy recipe).

Cut the Andouille sausage down the middle lengthwise. Then cut each half into 1 inch pieces. Cut the 1 lb of bacon into 3rds. Wrap one bacon around each piece of sausage and secure with a toothpick. Set these aside while you make the glaze.

In a small saucepan, combine all the other ingredients (except the garnish). Heat over low heat and stir constantly until sugar is dissolved. Keep sauced warmed on stove top. Set aside ¼ cup of the glaze for the final glaze application.

Brush each bacon wrapped sausage with the glaze and set on the baking sheet/rack. Bake for a total of 40 minutes, remove the pan from the oven every 15 minutes and baste with the glaze. On removing from the oven, use a spoon and drizzle a small amount of the glaze that you set aside onto each bacon wrapped sausage bite. (don’t use the basting brush you had already been using as it has probably touched the raw bacon you started out with and this application will not be going back in the oven). Serve immediately.


bacon recipe source: Wendi Spraker, Loaves and Dishes (@loavesanddishes), January 4, 2015

3907. BLUEBERRY BACON BREAKFAST CAKE

makes a 9×13 dish


6 slices thick-cut bacon
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons bacon fat, cooled
4 tablespoons unsalted butter, melted and cooled
1/2 cup loosely packed brown sugar
1/3 cup granulated sugar
2 large eggs
1 cup milk
2 teaspoons vanilla extract
8 ounces fresh blueberries (frozen work too – just thaw and pay completely dry)

Heat a large skillet over medium-high heat and add bacon. Fry until completely crisp and fat is rendered. Remove bacon and place on a paper towel to drain, reserving 2 tablespoons of the bacon fat.

Preheat oven to 350 degrees F. In a small bowl, combine flours, baking powder, salt and cinnamon and mix thoroughly. Set aside.

In a large bowl, whisk butter and bacon fat with sugar until combined. Whisk in eggs until completely smooth, then whisk in vanilla extract. Slowly add dry ingredients, mixing with a large spoon. Add in milk and stir until combined. Toss blueberries with 1-2 tablespoons of flour. Fold in bacon and blueberries, then pour batter into a greased 9 x 13 baking dish. Bake for 30-33 minutes, or until golden on the sides and top. Remove cake and poke holes on top with a toothpick. Pour glaze over top, reserving a bit extra for topping if desired.

Cream Cheese Glaze
1/2 cup whipped cream cheese, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
Add softened cream cheese to a bowl and whisk until smooth. Add in milk and vanilla, mixing until combined, then begin to stir in powdered sugar. If mixture is too thick, add additional milk 1 teaspoon at a time. If it is too thin, add in powdered sugar 1 tablespoon at a time until desired consistency is reached.


bacon recipe source: Jessica Merchant, How Sweet It Is (@HowSweetBlog), April 17, 2012

3901. BACON WRAPPED KIELBASA BITES with BROWN SUGAR GLAZE

Yields 8


1 lb. kielbasa
10 slices bacon
1 1/2 C brown sugar, packed
3 Tbsp stone-ground mustard
3 Tbsp white wine vinegar
1 Tbsp black pepper

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and top with a baking/cooling rack. Lightly spray the rack with non-stick spray.

Cut kielbasa done the middle, lengthwise. Slice each half into 1 inch pieces, you should have about 30 pieces of kielbasa. Cut each piece of bacon into thirds. Wrap one bacon strip around each piece of kielbasa and secure with a toothpick. Set aside.

In a small saucepan, combine brown sugar, vinegar, mustard and pepper. Heat over medium, stirring occasionally, until the sugar is dissolved. Keep warm on low.

Brush the kielbasa with glaze and place on the baking sheet/rack. Bake for 40 minutes and baste every 15 minutes. Serve immediately.


bacon recipe source: Sharon Lachendro, What The Fork Food Blog (@WhatTheForkBlog), December 18, 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

3874. CHOCOLATE-OATMEAL CUPCAKES with MAPLE-BACON BUTTER CREAM

For the Cupcakes:

1/2 cup (1 stick) unsalted butter at room temperature, more for pans

1 cup cake flour or all-purpose flour

'2 tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 cup sugar

3/4 cup light brown sugar, packed

1/2 teaspoon salt

2 large eggs

1/2 cup buttermilk, at room temperature

3 ounces bittersweet chocolate chopped, or chocolate chips

3 tablespoons uncooked instant oatmeal

For the Frosting:

8 thick strips bacon, in 1/4-inch dice

1 cup (2 sticks) unsalted butter

3 tablespoons milk

3 tablespoons heavy cream

2 tablespoons crème fraîche

1 tablespoon vanilla extract

3 tablespoons maple syrup

1 teaspoon salt

3 cups confectioners’ sugar

Flaky salt or fleur de sel, for garnish.

To make cupcakes, preheat oven to 350 degrees. Lightly butter a 12-cup muffin tin and line with cupcake liners; set aside. Sift together flour, cocoa powder, baking powder, baking soda and cinnamon; set aside.

In a mixer fitted with paddle attachment, combine butter, both sugars and salt. Cream on medium speed until light and fluffy, 5 minutes. With machine running, add eggs one at a time, and mix until well incorporated, 2 minutes. Scrape down sides and bottom of bowl, turn mixer speed to low, and add 1/4 of the dry ingredients. When no traces of flour remain, add 1/3 of the buttermilk and mix until incorporated.

Continue alternating flour mixture and buttermilk, ending with flour. Scrape down sides and bottom of bowl, and gently mix in chopped chocolate and oatmeal. Divide among muffin cups; each should be 3/4 full. Bake until a tester comes out clean, 30 minutes. Turn out of tin and cool completely on a wire rack.

To make frosting, in a heavy skillet, cook bacon over low heat until fat is rendered and meat is crisp. Set a sieve over bowl of mixer, and pour skillet contents into sieve. Reserve bacon bits. You should have no more than 3 tablespoons bacon fat in mixer bowl; set aside additional bacon fat for another use.

Return skillet to heat and add butter. Butter will melt, then foam, then separate into golden liquid and white solids. Let butter cook, scraping bottom of pan occasionally to prevent burning, until milk solids toast and turn brown. Transfer browned butter to mixer bowl and refrigerate until cold.

In separate bowl, combine milk, cream, crème fraîche, vanilla and maple syrup. In mixer bowl, cream bacon fat and brown butter with salt until smooth. Add confectioners’ sugar and mix at medium speed until fluffy, about 8 minutes. With mixer running, pour in milk mixture and continue mixing until smooth. Refrigerate until cold.

With small offset spatula, fluff frosting until soft and spreadable but not runny. Spread about 3 tablespoons frosting on each cooled cupcake. Sprinkle a pinch of bacon bits and a pinch of flaky salt on top. Serve immediately or cover and refrigerate up to 6 hours.


bacon recipe source: Erin Cooks, February 22, 2009; adapted from The New York Times, February 18, 2009

3866. BROWN SUGAR PECANS and SWEET BACON with HAVARTI GRILLED CHEESE

Serves: 2 sandwiches


1⁄2 pounds thick-cut bacon
1⁄4 cups honey
4 slices cinnamon swirl bread
3 tablespoons butter
1⁄3 cups brown sugar pecans lightly chopped (recipe below)
4 slices Havarti (or 4 ounces grated)


For the Pecans
16 ounces pecan halves
1⁄2 cups butter
3⁄4 cups packed brown sugar
2 teaspoons vanilla
1⁄4 teaspoons salt
 
For the Pecans

Arrange pecan halves in an aluminum foil lined 13x9 baking dish. Set pan aside. Melt butter in saucepan over medium heat and add brown sugar, vanilla, salt. Stir one minute and remove from heat. Continue stirring until brown sugar dissolves. Pour over pecans, stirring to coat. Bake at 325º for 20 to 25 minutes; stirring every 10 to 15 minutes.
 
For the Grilled Cheese

Preheat the oven to 425° Fahrenheit. Layer a baking sheet with a 1-inch lip of parchment paper. Place the strips of bacon on the parchment, and then brush the strips with the honey. Bake for 15-20 minutes or until done, depending on the thickness of the bacon. Transfer to paper towels to drain and cool. Cut or break the bacon strips in half. Spread ½ tablespoon of butter on one side of each slice of the bread.

Place one slice of the grated havarti on the non-buttered side of bread ((or sprinkle 1 ounce of grated cheese)or. Sprinkle with some of the brown sugar pecans, then layer on the bacon and top with another slice of creamy Havarti (or sprinkle with another ounce of grated cheese). You will have leftover pecans so save for salads or to snack on.

Drizzle a small amount of olive oil in a nonstick frying pan over medium heat. Place the sandwich in the pan, buttered side down, and top with the other slice of bread, buttered side facing up. Cover with a lid and cook for 3-4 minutes or until the bread on one side is golden. Reduce the heat to medium-low; flip the sandwich to the other side and cook for 2-3 minutes or until the bread is toasty golden and the cheese has melted. The second side will cook faster than the first, so watch it carefully.


bacon recipe source: Heidi, foodiecrush (@foodiecrush), April 12, 2015

3861. BRAISED RED CABBAGE with BACON

8 servings


1 medium head red cabbage
6 thick slices applewood-smoked bacon or other smoked bacon, cut into lardons (about 1/4-by-1/4-by-3/4-inch pieces)
1 medium yellow onion, thinly sliced
2 tablespoons packed dark brown sugar
2 tablespoons Dijon mustard
1/3 cup cider vinegar
1 cup low-sodium chicken broth

Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside.

Place bacon in a large Dutch oven or other large, heavy-bottomed pot with a tightfitting lid over medium heat and cook, stirring occasionally, until browned and most of the fat has rendered.

Add onion and stir to coat in the bacon fat. Season with salt and freshly ground black pepper and cook until the onion softens and the edges begin to brown, about 4 to 5 minutes.

Add the reserved cabbage, stir to coat in bacon fat, and cook until the cabbage begins to wilt, about 4 minutes. Stir in the brown sugar and mustard.

Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula. Add the chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring to a simmer, then reduce the heat to medium low and cover the pan tightly. Simmer, stirring occasionally, until the cabbage is soft and soupy and the bacon is tender, about 45 minutes. If the cabbage begins to look dry, add more broth or water.


bacon recipe source: Regan Burns, Moktoberfest! menu, Chowhound (@CHOW), October 5, 2006

3854. BACON-WRAPPED DATES with BALSAMIC REDUCTION

12 bacon-wrapped dates


Bacon-Wrapped Dates
12 medjool dates
6 strips of bacon, cut into halves
3 ounces fresh mozzarella (or other cheese of choice)*
2-3 tablespoons brown sugar

Balsamic Reduction
10 ounces (1 cup) good-quality balsamic vinegar

Bacon-Wrapped Dates 
Preheat oven to 425ºF and line a baking sheet with parchment paper.

Slice date in half without separating halves completely and remove pit. Press 1/4 ounce of cheese into the center of date. Close date and wrap tightly with a half slice of bacon. Roll in brown sugar. Place on the prepared baking sheet with bacon seam-side down and secure with a toothpick if desired. Repeat with remaining dates.

Bake in preheated oven for 10 minutes, and then flip dates, carefully pressing any loose melted cheese back into the dates as best as possible. Bake another 10-12 minutes, until bacon is crisped all around. Cool slightly and serve with balsamic reduction.
 
Balsamic Reduction
In a small saucepan, bring balsamic vinegar to a low boil over medium heat. Reduce heat to maintain a simmer and simmer until the vinegar has reduced to about 1/4-1/2 of the original amount, or until as thick as desired (Reduce more for drizzling and less for dipping). For me, this took about 25 minutes, although times will vary based on stove differences.

Allow to cool briefly before serving. Serve balsamic reduction in a bowl for dipping or drizzle on dates just before serving. A spoon or a pastry bag fitted with a small round tip can be used for drizzling.


bacon recipe source: Alexandra, Bright-Eyed Baker (@brighteyedbaker), January 31, 2014

3850. HOT & SWEET BACON BANH MI

serves four


16 green onions or scallions, greens only, sliced thin in long strips
1 pound slices of thick cut bacon
1 cup light brown sugar
1 tablespoon crushed red pepper flake
1 teaspoon dry ground ginger
1/2 small head cabbage, shredded
1/2 cup rice vinegar
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 teaspoon salt
1 teaspoon granulated white sugar
6 small red radishes, sliced thin
1 cup fresh cilantro leaves
1 cup creamy peanut butter
1-1/2 cups boiling water
1 tablespoon peeled fresh ginger, grated
1 tablespoon fresh garlic, minced
2 tablespoons soy sauce
3 tablespoons light brown sugar
4 french baguettes, about 10 inches in length

Scallions: Slice the scallions into thin strips, greens only and place in ice water - this will make them curly after an hour.

Bacon: Preheat oven to 325 degrees. Line 2 baking sheets with aluminum foil. Line the bottom side of 2 smaller baking sheets with aluminum foil. In a medium bowl combine the 1c brown sugar, red pepper flakes and ground ginger. Take each slice of bacon into the bowl and cover it with the mixture patting it on to get as much as possible to adhere to the bacon. Place each slice of bacon onto the larger lined baking sheets. Place the other two baking sheets on top of the bacon. Cook at 325 for 25 minutes. Remove from the oven and place the bacon strips on cooling racks.

Cole slaw: While the bacon is cooking prepare the coleslaw. In a large bowl combine the rice vinegar, vegetable oil, sesame oil, salt and sugar. Now add the shredded cabbage, sliced radishes and cilantro.

Sauce: In a blender combine the peanut butter, boiling water, grated ginger, garlic, soy sauce and 3T brown sugar until smooth. Pour this mixture into a squirt bottle for convenience or you can spoon it on later.

Building the banh mi: Slice the 4 baguettes horizontally without separating them. Place the scallions in a strainer to drain the water. Fill each baguette with 1/4 of the bacon slices, give that a good squirt of the sauce, about 4 tablespoons. Now, lay on 1 cup of coleslaw and top that with 1/4 of the scallion curls.


bacon recipe source: cookmore.com (Kenmore.com)

3848. BANANA BACON BUNDT CAKE

Yield: One 10-12 cup Bundt cake


Bundt Cake:
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter (room temperature)
2 cups granulated sugar
3 large eggs (room temperature)
2 tsp vanilla
1½ cups mashed overripe banana (approx 4 medium)
1 cup buttermilk (room temperature)

Glaze:
1½ cups powdered sugar
5 Tbps pure maple syrup

Candied Maple Bacon:
4 slices bacon
1 Tbsp + 1 tsp light brown sugar (packed)
1 Tbsp pure maple syrup

Bundt Cake:

Preheat oven to 350F and grease a 10-12 cup bundt pan with cooking spray.

In a medium bowl, whisk flour, baking soda, and salt. Set aside.

Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).

Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and mashed bananas. Beat well to combine.

Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of buttermilk). Fully incorporating after each addition. Do not overmix.

Add some batter into your prepared pan and press it into the cracks of the bundt pan with a small spatula. Add remaining batter until pan is no more than ¾ full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.

Bake for 60-70mins or until a toothpick inserted into the center comes out mostly clean.

Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.

Glaze:

Whisk powdered sugar and maple syrup until smooth. Thick but pourable. Pour over cooled cake.

Candied Maple Bacon:

Preheat oven to 350F. Line a baking sheet with aluminum foil and top with a wire rack.

Place maple syrup and sugar into a medium bowl and mix until combined. Add bacon slices and mix with your hands until coated.

Place strips of bacon onto wire rack and bake for 25-30mins or until browned and crisp. Remove from wire rack and place on parchment lined baking sheet to cool. Chop and sprinkle over top of glazed Bundt cake.


bacon recipe source: Olivia, Liv for Cake (@livforcake), January 20, 2016