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

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

3691. BACON BANANA SPLIT

2-3 bananas per boat (depending on the size of each boat)
1 scoop each ice cream flavor (butter pecan, vanilla bean & salted caramel)
2 tablespoons salted peanuts
2 tablespoons dulce de leche
whipped cream
3 tablespoons bacon crumbles

1 cherry

Peel bananas & slice them lengthwise; place in boat. Top with ice cream, followed by dulce de leche, then peanuts, whipped cream, bacon & cherry.

bacon recipe source: Gina Kleinworth (@FireFam5), Kleinworth & Co, August 2015

3591. CANDIED CHERRY and BACON CHOCOLATE CHIP ICE CREAM

serves 1 pint


1/2 pound (8 oz) sour cherries, pitted
3/4 cup water
1/2 cup sugar
1 teaspoon lemon juice
few drops of almond extract

 

Ice cream:

1 cup heavy whipping cream

1/2 cup whole milk

2 tablespoons sugar

1/4 cup brown sugar

pinch of salt

2 egg yolks

1/2 teaspoon vanilla extract

1/2 cup cooked bacon, chopped

1/4 cup semisweet chocolate chips

Make the candied cherries: In a medium saucepan, heat the cherries, water, sugar, and lemon juice until it starts to boil. Turn the heat down to low and cook for 25 minutes, stirring frequently during the last 10 minutes to ensure they are not sticking. Once the syrup is reduced to the consistency of maple syrup, remove from the heat and add the almond extract. Let the cherries cool in their syrup. After cool, drain the cherries in a strainer over a bowl for about 1 hour. Reserve 1/2 cup candied cherries; save the rest and the syrup for another recipe.

 

Make the ice cream base: Pour 1/2 cup cream into a medium heatproof bowl and set it in an ice bath. Place a strainer on top.

 

In a medium saucepan, heat the remaining 1/2 cup cream, milk, sugars, and salt until the sugars have dissolved.

 

In a small bowl, whisk the egg yolks. Slowly whisk in the warm milk mixture then pour it all back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon with a temperature of 160-165F. Remove from the heat. Pour through the strainer into the reserved cream and stir. Whisk in the vanilla. Let cool in the ice bath until room temperature.

 

Cover the bowl with a lid or or plastic wrap and refrigerate until cold. Place the custard into an ice cream maker and freeze according to the company's directions or place the bowl in the freezer, whisking every 30-45 minutes to break up the ice crystals. When it is a few minutes away from being completely firm, stir in the reserved 1/2 cup candied cherries, chopped bacon, and chocolate chips.

 

 

bacon recipe source: Carla Cardello, Chocolate Moosey (@chocolatemoosey), July 20, 2012

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

2850. BACON-WRAPPED PORK LOIN with CHERRIES

serves six 


1 2-pound piece boneless pork loin 
1/2 teaspoon ground allspice
black pepper
1/2 cup dried cherries, chopped 
1/2 cup fresh flat-leaf parsley, chopped 
1 tablespoon whole-grain mustard 
6 slices bacon 
1 tablespoon currant jelly 
1 teaspoon red wine vinegar

Heat oven to 350° F. Season the pork with the allspice and 1⁄2 teaspoon pepper and place on a rimmed baking sheet. In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes. In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.


bacon recipe courtesy of: Kate Merker, Real Simple, March 2009

2759. CHERRY COKE BRAISED BACON

2-3 lbs slab of smoked bacon with skin
3 tablespoons cherry jam
1/4 cups dried cherries
1 vanilla bean split in half lengthwise
15 whole cloves
2 liter bottle of Coke
1 Granny Smith apple, peeled and sliced
1 small head of cabbage, cored and shredded

Put the bacon in a large bowl and cover with water. Put it in the fridge overnight to reduce the amount of salt. Put the rack in the lower position and preheat your oven to 275 degrees. Place the bacon into a heavy pot that it will fit snugly into (you may want to cut it into 2-3 smaller pieces). Add the jam, vanilla, cloves, and cherries and pour enough Coke over to cover the pork. Bring it to a boil over the stove, cover and put it in the oven until the meat is fork tender (about 3 1/2 to 4 hours). Remove the bacon from the braising liquid and place it skin-side up on a rack over a baking sheet and tent with foil. Skim off the fat from the braising liquid and strain half of it into a sauce pan. Boil this until it is a nice syrupy sauce. Put the cabbage and apples into the other half and simmer until both are tender about 30-40 minutes. When you’re ready to serve, move the rack to the middle position and heat the oven to 450 degrees. Uncover the bacon and put it in the oven for about 15 minutes or until the the skin is nice and crispy. Serve immediately with reduced braising liquid drizzled on top along with some of the braised cabbage and apples.


bacon recipe courtesy of: Marc Matsumoto, No Recipes, March 23, 2008

2600. CHICKEN BACON TACOS with SOUR CHERRIES and BRIE CHEESE

1 box taco shells
4-5 cups shredded cooked chicken
1 tablespoon cumin
½ teaspoon chili powder
1 cup sour cherries
1 tablespoon chopped garlic
2 tablespoon butter, sweet, unsalted
1 cup red onions, diced
 2 small wheels brie cheese, sliced
½ head shredded butter/bibb lettuce
1 cup sliced scallions
1 cup sour cream
1 cup cooked & crumbled bacon
2 cup salsa

Preheat Chicken to 325 to heat taco shells in oven as directed on box. When done, set aside. In a medium sauté pan place vegetable oil and heat on high add chicken garlic and onions, cherries, sprinkle seasoning and sauté for 3-5 minutes. Fill Taco shells with chicken filling and top off with shredded lettuce, brie cheese, sour cream & scallions, crumbled bacon.


bacon recipe courtesy of: KY3, PO Box 3500/999 West Sunshine Street, Springfield, MO 65808

2220. DRIED CHERRY, BACON and FARRO HOT DISH with ROAST CHICKEN

serves six


4 pound chicken, whole, giblets removed for another use
2 tablespoons butter, unsalted, softened
salt to taste
fresh ground pepper, to taste
2 oranges, zested, 1 juiced, the other cut in small cubes
2 cups whole emmer farro
6 cups chicken stock
2 tablespoons extra virgin olive oil
1 cup onion, small diced
1 cup fennel, small diced
4 slices bacon, small diced
1/2 cup cherries, dried, unsweetened, chopped
1/2 cup white wine
1/4 cup pistachios, toasted
2 eggs
1 pinch red chile flakes
1 tablespoons balsamic vinegar
1 tablespoons thyme, chopped, fresh
2 tablespoons parsley, chopped, for garnish

Preheat the oven to 350 degrees. Mix the softened butter with the salt and orange zest. Rub liberally on the chicken skin and under the skin on top of the meat (you'll have to use your fingers to get the butter to all corners.) Grind pepper and sprinkle all over the chicken. Place the bird on its side on a v-rack or in the bottom of a roasting pan. Cook for 15 minutes. Turn the chicken over onto its other side and cook for another 15 minutes. Increase the heat to 450 degrees and roast breast-side up until a thermometer in the thigh reads 165 degrees. While the chicken is cooking, prepare the farro. Heat the chicken stock, add farro, a pinch of salt and bring to the boil. Reduce the heat to a simmer and cover. Cook for approximately 50 minutes or until the liquid has absorbed into the grain. In a large saute pan, heat the olive oil over medium heat. Add the onion, fennel and bacon and cook until the bacon fat is rendered and the onions and fennel soften, about 10 minutes. Deglaze the pan with the white wine and juice from one of the oranges. In a large bowl, mix the farro, cooked vegetables and bacon, dried cherries, pistachios, eggs, chile flakes, balsamic, thyme and reserved chopped orange pieces. Transfer to a casserole dish and cover. Bake in a hot oven (450 is fine if chicken is still cooking, if chicken is out of the oven, lower heat to 400) for 20 minutes covered, remove cover, mix and continue to cook for about 15 minutes more, until all liquid has absorbed into farro. Remove from the oven and pour any reserved pan juices from the chicken into the farro. Mix well and serve dish alongside roast chicken, garnished with parsley leaves.


bacon recipe courtesy of: Chef Becky Selengut, Cornucopia Cuisine, Seattle, Washington | on JacquelineChurch.com, December 2, 2009

1980. ROAST BACON with DRIED CHERRIES and PEACHES

serves 6-8


1.2kg-piece organic bacon, rind on
1 cup dry sherry
½ cup sherry vinegar
juice of 1 lemon
4 tablespoons olive oil
½ cup honey
75 grams fresh ginger, sliced
6 garlic cloves, finely chopped
6 golden shallots, sliced
1 cinnamon stick, split
150 grams dried cherries or cranberries
2 cups chicken stock
8 dried peach halves
mashed potato, to serve

Combine all ingredients, except peaches and potato, in a large bowl. Cover and put in the fridge overnight, turning bacon occasionally.

Preheat oven to 220ºC. Put bacon in a baking dish, cover with foil, then cook for 45 minutes. Add peaches, baste well with juices and cook, covered, for 15-20 minutes or until bacon is golden.

Remove bacon and peaches from dish. Put dish over a high heat and cook for 10 minutes or until sauce thickens.

Thickly slice bacon and arrange on plates with peach halves. Spoon over the sauce. Serve with mashed potato.


bacon recipe courtesy of: Karen Martini, Better Homes & Gardens, Australia

1925. BRUSSEL SPROUTS with BACON and CHERRIES

makes four servings


1 pound Brussels sprouts, preferably 3/4" - 1" size
1 cup white wine
1/2 cup dried sour cherries
2 slices bacon

Heat wine and add dried cherries. Set aside. Prepare sprouts: remove any damaged leaves; trim any long stems but leave enough stem so the sprout holds together. Cut in half lengthwise. Cut bacon into narrow strips or dice. Cook in skillet until crisp. Drain off all but 1 tablespoon of fat. Add sprouts with cherries and wine to bacon. Stir to mix, and cook (medium-high) until liquid has evaporated and sprouts are just tender, 2 to 5 or more minutes, depending on size of sprouts. Don't overcook or they will be mushy and strong-tasting. Serve hot.


bacon recipe courtesy of: recipetips.com

1581. WHEAT BERRY SALAD with BACON

1 cup wheat berries
Kosher salt and pepper
½ cup pecan halves (2 oz.)
6 slices bacon
½ cup dried cherries
½ cup fresh flat-leaf parsley
2 shallots, thinly sliced
2 tablespoons extra-virgin olive
2 tablespoons fresh lemon juice

In a large saucepan, combine the wheat berries, 4 quarts water, and 1 t. salt and bring to a boil. Cook until tender butt still slightly chewy, about 1 hour. Drain and rinse under cold water. Tranfer to a large bowl. Meanwhile, heat oven to 350 degrees F. Spead the pecans on a rimmed baking sheet and bake, tossing occassionally, until fragrant and toasted, 6 - 8 minutes. Roughly chop the nuts. Meanwhile, in a large skillet, over medium heat, cook the bacon until crisp, 7 to 8 minutes. Transfer to a paper towl-lined plate. When cool, crumble and add to the wheat berries, along with the pecans, cherries, parsley, shallots, oil, lemon juice, ¼ t. salt and ¼ t. pepper. Stir gently to combine.


bacon recipe courtesy of: TasteBook, Berkeley, California

1345. PUY LENTILS with SOUR CHERRIES, BACON and GORGONZOLA

4.4 oz. Puy lentils
2 bay leaves
2-3 shallots, finely chopped
4 tablespoons olive oil
3 tablespoons water
1 teaspoon caster sugar
2.1 oz. dried sour cherries
2.3 oz. ml red wine vinegar
8 streaky bacon rashers
2.8 oz. baby spinach
4.2 oz. creamy Gorgonzola cheese
salt and black pepper

Wash the lentils under cold running water and then drain. Transfer to a saucepan and add enough water to cover them by 3 times their height. Add the bay leaves, bring to the boil and then simmer for about 20 minutes, until the lentils are al dente.

Meanwhile, make the sauce. Place the shallots in a pan with 2 Tblsp of the olive oil and sauté over a medium heat for about 10 minutes, until golden. Add the water, sugar, cherries, and vinegar and continue simmering over a low heat for 8 - 10 minutes, until you get a thick sauce. Taste and season with salt and pepper.

Drain the lentils well and immediately add them to the sauce so they can soak up all the flavours. Stir together, taste and adjust the salt again. It will need quite a lot, but remember you are adding bacon and Gorgonzola later, which are salty. Set aside to cool down.

Heat the remaining olive oil in a saucepan and fry the bacon in it for 3 minutes on each side, until it turns quite crisp. Transfer to a piece of kitchen paper to cool. Tear the bacon into large pieces and add to the lentils, then add the spinach and stir well. Taste and see if the salad needs any more oil, salt or pepper.

Transfer to serving plates and dot with broken chunks of Gorgonzola.


courtesy of: Shadowcook: Making Cookbook Recipes Work

1323. BUTTER LETTUCE with BACON, DRIED CHERRIES and ROQUERFORT VINAIGRETTE

makes 6 servings


8 slices bacon, diced (about 3/4 cup)
3 tablespoons mayonnaise
2 tablespoons white wine vinegar
1/2 cup vegetable oil
1 cup crumbled Roquefort cheese (about 4 ounces)
2 large heads of butter lettuce, outer leaves removed (reserve for another use), remaining leaves torn into large pieces
1/2 cup dried cherries (preferably tart; about 3 ounces)

Sauté bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.

Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.


courtesy of: Bon Appétit, December 2001

1322. DUCK CONFIT with FINGERLING POTATOES and BACON in BROTH

yields six servings


Duck Confit:
6 duck legs, cleaned, skin-on
5 cups rendered duck fat
6 garlic cloves, whole
2 stalks celery, sliced
1 carrot, sliced
1 onion, sliced
3 tablespoons Kosher salt

To Garnish:
8 fingerling potatoes, sliced
2 tablespoons canola oil
3 slices bacon, chopped
3 cloves garlic
2 cups greens, chopped
1 cup chicken stock
¼ cup dry cherries
salt, to taste

For the Duck Confit: In a deep aluminum pot, combine the duck legs, duck fat, whole garlic, celery, carrots, onion, salt. Cover the pot with foil and place in a 350°F oven for 2 ½ hours or until the meat begins to fall off the bone. Take the duck legs out of the fat, place them on a baking sheet and set aside.

To Garnish: Place the sliced potatoes on a parchment-lined baking sheet. Drizzle with canola oil and sprinkle with a little salt. Place them in the oven for twenty minutes or until soft, and set aside. In a large sauté pan, place the chopped bacon and render until the bacon is crisp. Add the sliced garlic, roasted potatoes, greens, and chicken broth and let the broth come to a boil. Place the sheet of duck legs back into the oven until the skin is crisp. Season the brothy mixture with salt and place it into a serving bowl. Place the crisp duck legs on top and sprinkle with the dried cherries.


courtesy of: Chef Brooke Williamson, Amuse Café, 796 Main Street, Venice, California 90291, (310) 450-1956

1150. BACON BRAISED with RED WINE and FRESH CHERRIES

serves six


250ml red wine
150 grams fresh cherries
115 grams dried sour cherries
8 teaspoon sugar
1 teaspoon salt
40ml extra virgin olive oil
4 garlic clove, crushed
125ml sherry vinegar
8 teaspoon quince paste
6 bay leaves
1 x 750g piece of fresh, organic bacon with rind

Place the red wine, cherries, sour cherries, sugar, salt, olive oil, garlic, sherry vinegar, quince paste and bay leaves in a large bowl. Add bacon and toss well to coat in the marinade. Cover and refrigerate for 3-4 hours. Preheat oven to 200°C/gas 6. Transfer bacon to a roasting tin and pour over the marinade. Cover with foil and bake, for 35 minutes, then remove foil and bake for a further 20 minutes, or until bacon is cooked through. Slice the bacon, arrange on a platter and spoon over the cherries, bay leaves and pan juices.


courtesy of: Kylie Kwong, Kylie Kwong Heart and Soul, UKTV

1149. ROASTED GUINEA HEN with WILTED FRISEE, WATERCRESS, BING CHERRIES and BACON

3 tablespoon olive oil or butter from guinea hen roast
2 slices smoked bacon, cut into 1/4-inch strips
2 heads frisée, trimmed, rinsed and patted dry
12 Bing cherries, stemmed and pitted
2 bunch small watercress, coarse stems removed, rinsed and patted dry
Juice of 1 lemon, or to taste
Kosher salt

Preheat oven to 400ºF. Stuff guinea hen with the herbs. Truss with cotton butcher's string and season with salt and pepper. Melt butter in an oven-proof sauté pan large enough to hold the guinea hen over moderately high heat. When butter is golden brown and fragrant, about 3 minutes, add bird to the pan, reduce heat to medium, and brown bird on all sides. Set the bird breast-side up in the pan and roast in the preheated oven for 20 to 25 minutes. To check for doneness, feel the upper part of the breast meat. If the meat springs back when pressed and feels firm, the bird is done. Allow bird to rest breast-side down for 12 minutes before carving.

(If using chicken breasts, season halves with salt and pepper and brown skin-side down in the brown butter for 5 minutes. Divide the fresh herbs into 2 bundles. Turn breasts over with kitchen tongs and set them directly on the herbs in the sauté pan. Roast breasts for 15 to 17 minutes, or until cooked through. Transfer to a plate and allow to rest for 10 minutes. Remove breast meat from bones and slice thinly. Proceed with recipe as directed.)

Heat olive oil in a large sauté pan over moderate heat. (Or use 3 Tablespoons browned butter reserved from roasting guinea hen. Discard pan drippings if burned.) Add bacon and cook, stirring, until crisp but not tough. Add the frisee and lightly toss in to wilt the leaves in the hot fat. Add cherries and toss, then add watercress and lemon juice to taste. Remove pan from heat and season wilted salad with kosher salt. Divide salad among 4 plates.

Carve two breasts from the guinea hen. Slice breasts thinly and place on top of the salad. Drizzle meat with pan juices if desired. (Reserve guinea hen leg meat for another use, such as a cold "chicken" salad.)


courtesy of: AOL Food/Star Chefs.com

1109. CHERRY BACON BREAKFAST STRATA

yields 8 servings


1 lb. brioche, divided use
¾ lb. cherry hardwood-smoked bacon
4 tablespoons olive oil
1 small Vidalia onion, medium dice
½ teaspoon and as needed sea salt, divided use
½ teaspoon and as needed fresh crushed black pepper, divided use
5 sprigs fresh sage, stemmed
butter, as needed
5 large eggs
6 egg yolks
2¼ cups whole milk
2¾ cups Gruyère cheese, shredded, divided use
2 cups sweet cherries, thawed and drained

Reserve ¼ loaf of brioche for breadcrumbs; cut remaining bread in 1-in. cubes. Slice bacon in 2-in. strips; render until just crisp. Reserve ¼ of bacon for bacon crumbles. In food processor, combine reserved bread and bacon. Pulse until finely minced; reserve. Heat olive oil in 8-in. sauté pan over high heat. Add onion; season lightly with sea salt and pepper. Reduce heat to medium; sauté 15 minutes or until onions caramelize. In separate pan, fry sage leaves in butter over medium heat until just crisp; reserve. Whisk egg yolks and eggs with milk, caramelized onion, 1¾ cups Gruyère, sweet cherries, fried sage, salt and pepper. In large bowl, combine egg mixture with cubed bread and rendered bacon; stir until mixture is saturated. Pour strada mixture into ½-hotel pan greased with butter; sprinkle with bread-and-bacon crumb topping and remaining Gruyère. Cook at 350F 35 to 40 minutes, until soft and moist inside and browned outside. Cool slightly; serve warm.


courtesy of: Chef Jon Young, Kitsch’n, Chicago, Illinois