3936. GRILLED CARAMEL BACON S'MORES

Serves: 8


4 slices of bacon
8 squares of a milk chocolate bar
8 graham cracker squares broken in half
8 marshmallows
8 teaspoons caramel sauce

Heat barbecue on medium-high heat.

Line an old cookie sheet with aluminum foil. Arrange bacon on cookie sheet.

Cook (with barbecue lid down) for 5 minutes per side or until cooked through.

When bacon is nearly cooked through, place marshmallows on skewers and heat over barbecue. Don't place the marshmallows directly on the grill, but either hold them over the grill or place on the cookie sheet (as pictured).

Cut the bacon into small, bite-sized pieces before assembling the s'mores.

Assemble the s'mores: Place a square of chocolate over one half of the graham cracker square. Place bacon over the chocolate, then a marshmallow and drizzle of caramel sauce.

Top with second half of graham cracker square and serve immediately!


bacon recipe source: Denise, Sweet Peas and Saffron (@SweetPeasSaff), June 19, 2015

3728. SALTED CARAMEL PANNA COTTA with CANDIED BACON

2 cups heavy whipping cream
3/4 cup granulated sugar
4 tablespoons cold water
1/4 oz. packet gelatin
1 teaspoon pure vanilla extract
salted caramel sauce

candied bacon to garnish

Into a heavy bottom saucepan over medium heat add whipping cream and sugar. Whisk to combine. Heat until small bubbles form around the side of pan. Into a small ramekin or bowl add water. Sprinkle packet of gelatin on top set aside until gelatin blooms. Remove pan from heat. Add extract and gelatin. Mix until dissolved. Equally divide mixture between jars. Transfer to refrigerator and chill for approximatley4 hours or until set up. Drizzle with caramel sauce and garnish with candied bacon prior to serving.

bacon recipe source: Paula Jones, bell'alimento (@bellalimento), August 30, 2014

3506. BACON CHOCOLATE BARK

makes four servings

 

 

2 slices thick-cut bacon

1 tablespoon caramel sauce

2 1 oz. squares bittersweet chocolate, unwrapped 

 

Place bacon on a rack in a shallow pan. Brush bacon with caramel sauce. Bake at 350 degrees F for 20 to 25 minutes until crisp. Once cool, cut into 1-inch pieces. Meanwhile, line a small baking sheet with parchment paper. Place bittersweet chocolate square about 1-inch apart prepared baking sheet. Bake chocolate for 4 to 5 minutes or until softened. Using a spoon, spread the chocolate to a thin even later. Place the bacon pieces on top. Chill for at least 30 minutes or until chocolate is set. Wrap in plastic wrap. Store in the refrigerator for up to 3 days.

 

Note: If you are using a chocolate candy bar, reduce baking time to 2 to 3 minutes or until softened. Spreading is not necessary.

 

 

bacon recipe source: Better Homes and Gardens

3195. APPLE, CHEDDAR and BACON FRITTERS in CARAMEL SAUCE

makes four servings


1 pound apples, peeled, cored and shredded
1 cup aged cheddar cheese, shredded
4 strips bacon, cooked and crumbled
1/4 cup flour (or rice flour)
1 large egg
1 tablespoon lemon juice
1 teaspoon dijon mustard
1/4 teaspoon cinnamon
salt and pepper to taste
oil for shallow frying

Squeeze as much excess liquid from the shredded apples as you can in a tea towel. (Reserve and enjoy the fresh apple juice!). Mix everything except the frying oil. Heat the oil in a pan over medium heat, add heaping tablespoons of the apple mixture, forming patties and fry until golden brown, about 2-4 minutes per side, before setting aside on paper towels to drain.


bacon recipe courtesy of: Kevin Lynch, Closet Cooking, October 28, 2013

2042. CORN-CAMEMBERT ICE CREAM on WAFFLES, BACON PRALINE and CARMEL SAUCE

yields 12 servings


Bacon Praline:
2 cups raw diced bacon (to yield 1 cup crispy rendered bacon)
1 cup sugar
1 tablespoon butter

Bourbon Apple Butter:
5 fuji apples, cored and sliced, skin on
5 gala apples, cored and sliced, skin on
3 tablespoons butter + 3 tablespoons butter
1 shallot, sliced
1 vanilla bean, scraped
3 tablespoons bourbon
1 cup sugar

Acorn Squash Jam:
1 acorn squash, peeled and small diced
2 apples (fuji or gala), peeled and small diced
¼ lb butter (or equivalent bacon grease)
3 shallots, small diced
1 cup sugar
2 cups diced bacon

Caramel Sauce:
1 cup sugar
1 cup heavy cream
¼ cup butter

Corn-Camembert Ice Cream:
2 cups corn, scraped and reserve cobs (or substitute frozen or canned cream corn)
2 cups milk
1 vanilla bean, scraped
1 cup sugar
½ lb camembert cheese
8 eggs

Maple Cardamom Syrup:
2 cups maple syrup
¼ teaspoon cardamom pods

Waffles:
1 package waffle mix
1 vanilla bean, scraped
bacon grease

For the Bacon Praline: Slowly render diced bacon until very crispy. Drain bacon grease and reserve for waffles. Heat sugar in a saucepan until it melts. When it becomes a caramel color, be careful not to let it burn and mix in bacon. Add butter and mix until melted. Pour mixture out onto silicone pad and allow to cool until hard. Crack into smaller pieces and process in food processor. Keep airtight at cool room temperature.

For the Bourbon Apple Butter: Melt 3 tablespoons butter and sweat shallots and vanilla. Pour in bourbon and flame. Stir in apples and sugar and cover until soft. Slowly simmer uncovered until all liquid has evaporated. Pass through a food mill. Return mixture to a smaller pot and simmer until fairly thick. Add remaining 3 tablespoons butter. Cover and cool.

For the Acorn Squash Jam: Melt butter and sweat shallots. Add squash and apples and cover. When soft, add sugar and cook down slowly. In a separate pan, render bacon until crispy. Drain and reserve bacon grease. When squash is cooked down to fairly thick consistency, add bacon. Continue to simmer until jam consistency.

For the Caramel Sauce: Heat sugar. In a separate pan, heat cream and butter. When sugar is melted and almost burnt, whisk in cream/butter mixture. Cook for 5 more minutes at a simmer.

For the Corn-Camembert Ice Cream: Scrape corn off the cob and put into saucepot with milk, sugar, and vanilla bean. Bring mixture to a simmer with cobs in the pot. Remove from heat and let mixture steep for 1 hour after removing cobs. Crack eggs and lightly whisk. Reheat corn-milk mixture and temper into eggs. Cook over a double boiler until slightly thickened. Add cheese and blend mixture until very smooth. Push through a fine mesh strainer. Cool custard before spinning in ice cream machine.

For the Maple Cardamom Syrup: Heat syrup with cardamom pods and steep until aromatic. Strain.

For the Waffles: Make waffles according to package using bacon grease instead of oil.

To Plate: Brush caramel sauce onto plate. Place waffle on sauce. Pour maple cardamom syrup over the waffle. Make a quenelle of bourbon apple butter and arrange next to waffle. Scoop corn-camembert ice cream on top of waffle. Put some acorn squash jam next to ice cream. Sprinkle with bacon praline. Shake confectioner's sugar on top. Garnish with a pinch of smoked sea salt.


bacon recipe courtesy of: Chef Lynne Gigliotti, Top Chef Season 7, Episode 1, Elimination Challenge, Bravo-TV

1519. SALMON and CRISPY BACON TARTE TATIN with SORREL SAUCE and BUTTER CARAMEL SAUCE

serves four


4 x 100 grams salmon fillet portions
100 grams puff pastry, cut into 4"" discs
100 grams streaky bacon
1 bulb fennel
150 grams leaf spinach

For the sorrel sauce:
½ onion, finely chopped
100ml white wine
100ml fish stock
250ml double cream
1 bunch sorrel

For the butter caramel sauce:
100 grams sugar
100 grams butter
50 ml water

For the sorrel sauce: Pick the sorrel leafs and chop stalks. Keep the leaves to one side. Fry the onions and sorrel stalks in a saucepan, add the fish stock and white wine, reduce down by half. Add the cream and boil until pouring consistency. Taste and season. Pass through a fine sieve.

For the butter caramel sauce: Mix sugar and water together in a bowl. Place in a saucepan. Put over heat and boil until the sugar has turned a golden brown. Remove from the heat and let cool for 1 minute. Carefully whisk in the butter. The sugar will bubble up so great care must be taken. Pour into small blini pans or tart moulds and allow to harden.

Cut fennel into quarters and blanch. Place the salmon on top of the caramel and then the fennel. Push the puff pastry around and cook in the oven at 350F. Slice bacon and cook between two baking trays.

Pan-fry spinach.

To serve, slice the sorrel leaves into fine stips and fold into the sauce. Turn out the tatin and place on a large white plate. Bundle spinach onto the plate and place the bacon on top. Drizzle the sorrel sauce around the plate.


bacon recipe courtesy of: Salmon Recipes.net, Stewart Building, Esplanade, Lerwick, Shetland, ZE1 0LL, United Kingdom