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
Showing posts with label cocoa powder. Show all posts
Showing posts with label cocoa powder. Show all posts
Thursday, March 31, 2016
Tuesday, August 11, 2015
3646. CHOCOLATE CASHEW-BACON BRITTLE BROWNIES
makes 30 brownies
Cashew-bacon brittle
1¹∕³ cups sugar
¼ cup light corn syrup
2½ tablespoons butter
¼ teaspoon, plus 1∕8 teaspoon baking soda
¼ teaspoon salt
1½ cups cashews
1½ cups cooked bacon, finely crumbled
Brownies
28 tablespoons (3½ sticks) butter, plus more for greasing
6 oz. quality dark chocolate, chopped
1 cup, plus 2 tablespoons cocoa powder
2 cups sugar
6 eggs
4 teaspoons vanilla
12 tablespoons (6 oz.) cream cheese
1 cup all-purpose flour
Generously butter a parchment paper-lined cookie sheet. For the brittle, combine the sugar, corn syrup, butter and 1 cup water in a heavy-bottomed pot. Cook over medium heat until the mixture becomes amber in color, then whisk in the baking soda and salt. Use caution, as the caramel will bubble. Whisk in the cashews and bacon. Using a spoon coated in butter or a nonstick spatula, spread the caramel onto the prepared cookie sheet. Let cool completely, about 30 minutes. Meanwhile, preheat oven to 325 degrees. Spray a 18-by-13-inch pan with nonstick cooking spray, then line with parchment paper. Using a double boiler, melt the butter and chocolate together. Place the melted butter and chocolate mixture into the bowl of a stand mixer. With the whisk attachment and on the lowest setting, whisk the cocoa into the mixture. With the mixer on medium, add the sugar to the bowl in a steady stream. Add the eggs 1 at a time, followed by the vanilla. Add the cream cheese, 1 tablespoon at a time, until blended smooth. Remove the bowl from the mixer. Using a spatula, fold in the flour until completely combined. Evenly spread the batter onto the pan and bake for 10 minutes, or until the top of the brownies is slightly set. Remove from the oven and sprinkle with the brittle. Place the brownies back in the oven and bake another 5 to 7 minutes, until the brittle is slightly melted into the brownie. Let cool before serving.
bacon recipe source: Sauce Magazine (@SAUCEmag), 1820 Chouteau Ave. St. Louis, Missouri 63103, November 2013
Cashew-bacon brittle
1¹∕³ cups sugar
¼ cup light corn syrup
2½ tablespoons butter
¼ teaspoon, plus 1∕8 teaspoon baking soda
¼ teaspoon salt
1½ cups cashews
1½ cups cooked bacon, finely crumbled
Brownies
28 tablespoons (3½ sticks) butter, plus more for greasing
6 oz. quality dark chocolate, chopped
1 cup, plus 2 tablespoons cocoa powder
2 cups sugar
6 eggs
4 teaspoons vanilla
12 tablespoons (6 oz.) cream cheese
1 cup all-purpose flour
Generously butter a parchment paper-lined cookie sheet. For the brittle, combine the sugar, corn syrup, butter and 1 cup water in a heavy-bottomed pot. Cook over medium heat until the mixture becomes amber in color, then whisk in the baking soda and salt. Use caution, as the caramel will bubble. Whisk in the cashews and bacon. Using a spoon coated in butter or a nonstick spatula, spread the caramel onto the prepared cookie sheet. Let cool completely, about 30 minutes. Meanwhile, preheat oven to 325 degrees. Spray a 18-by-13-inch pan with nonstick cooking spray, then line with parchment paper. Using a double boiler, melt the butter and chocolate together. Place the melted butter and chocolate mixture into the bowl of a stand mixer. With the whisk attachment and on the lowest setting, whisk the cocoa into the mixture. With the mixer on medium, add the sugar to the bowl in a steady stream. Add the eggs 1 at a time, followed by the vanilla. Add the cream cheese, 1 tablespoon at a time, until blended smooth. Remove the bowl from the mixer. Using a spatula, fold in the flour until completely combined. Evenly spread the batter onto the pan and bake for 10 minutes, or until the top of the brownies is slightly set. Remove from the oven and sprinkle with the brittle. Place the brownies back in the oven and bake another 5 to 7 minutes, until the brittle is slightly melted into the brownie. Let cool before serving.
bacon recipe source: Sauce Magazine (@SAUCEmag), 1820 Chouteau Ave. St. Louis, Missouri 63103, November 2013
Friday, June 26, 2015
3600. CHOCOLATE BACON BUNDT CAKE
Chocolate Cake:
1 box devil's food cake mix
1 box instant chocolate pudding mix
4 eggs
2/3 cup oil
1 cup sour cream
3/4 cup buttermilk or milk
2 teaspoons vanilla extract
1 1/2 cups mini chocolate chips
Chocolate Glaze:
1/3 cup unsweetened cocoa powder
1 1/2 cups powdered sugar
3 tablespoons butter, melted
2-4 tablespoons milk
6-8 strips of bacon, cooked and crumbled
Preheat oven to 350 degrees and grease your Bundt pan well. Sift cake mix into a small bowl to remove any lumps and add instant pudding mix to it. In a large bowl, combine eggs, oil, sour cream, buttermilk and vanilla. Stir in cake mix and instant pudding mix until smooth. Add chocolate chips and stir again. Dump into prepared pan and spread out evenly. Bake for 35-45 minutes or until an inserted knife comes out clean.
Glaze: Combine powdered sugar, butter and 2 Tbsp. milk. Add more milk if needed to reach a pourable consistency.
Pour glaze over cooled cake and spindle bacon on top. Go heavy on the bacon, your man will appreciate it.
bacon recipe source: Lizzy Mae Early, Your Cup of Cake (@LizzysCupOfCake), August 15, 2013
Tuesday, January 27, 2015
3550. COCOA-RUBBED STEAK with BACON-WHISKEY GRAVY
yields six servings
For the steak:
bacon recipe source: Food Network Kitchen, Food Network Magazine
For the steak:
1 tablespoon unsweetened cocoa powder
2 teaspoons sweet paprika
1/4 teaspoon smoked paprika
1 teaspoon packed light brown sugar
1/4 teaspoon cayenne pepper
Kosher salt
3 1 -pound New York strip steaks (about 1 1/2 inches thick)
1 tablespoon unsalted butter
2 teaspoons sweet paprika
1/4 teaspoon smoked paprika
1 teaspoon packed light brown sugar
1/4 teaspoon cayenne pepper
Kosher salt
3 1 -pound New York strip steaks (about 1 1/2 inches thick)
1 tablespoon unsalted butter
For the gravy:
4 strips bacon, diced
1 leek (white and light green parts only), finely chopped
1 tablespoon all-purpose flour
1/2 cup whiskey
3 cups low-sodium chicken broth
2 bay leaves
1/2 cup heavy cream
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.
Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, stirring, 1 minute.
Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt and pepper. Keep warm.
Heat a large cast-iron skillet over high heat, about 3 minutes. Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.
4 strips bacon, diced
1 leek (white and light green parts only), finely chopped
1 tablespoon all-purpose flour
1/2 cup whiskey
3 cups low-sodium chicken broth
2 bay leaves
1/2 cup heavy cream
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.
Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, stirring, 1 minute.
Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt and pepper. Keep warm.
Heat a large cast-iron skillet over high heat, about 3 minutes. Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.
bacon recipe source: Food Network Kitchen, Food Network Magazine
Monday, December 29, 2014
3521. MUSHROOM CAPPUCCINO with SAVORY BACON CREAM and PIMENTON MUSHROOM CRISPS
yields eight servings
4 tablespoons butter
1/2 cup leeks, white parts only, sliced
1/2 cup onion, chopped
1 each garlic clove, minced
1 1/2 cup crimini mushrooms, sliced
1 1/2 cup oyster mushrooms, sliced
1 cup shiitake mushrooms, no stems, sliced
3/4 cup sherry, dry
1/4 each thyme bunch, leaves only
1/2 each tarragon bunch, leaves only
1/8 cup cornstarch, dissolved in ¼ cup of water
4 1/2 cups chicken stock (or vegetable stock)
1/2 cup cream
1 teaspoon cocoa powder, ground cinnamon or mushroom powder
Savory bacon cream
3/4 cup cream, 38%
2 each apple smoked bacon slices, cut in 1” strips
Pimentón mushroom crisps
1 pound portabella mushrooms
Olive oil, for brushing
Pimentón, to taste
Kosher or sea salt, to taste
Mushroom cappuccino: Caramelize shitake mushrooms in butter. Deglaze pan with ¼ cup of sherry. Add leeks, onion, and garlic and cook about 8 minutes, until the onion is transparent. Add more sherry if needed to maintain texture and moisture. Meanwhile, heat cream and chicken stock separately. In a separate pan, sauté remaining mushrooms in batches until they are golden and wilted. Lightly salt them to increase release of their liquids. Deglaze sauté pan with sherry or some of the chicken stock to dissolve brown particles stuck on bottom. Add sautéed mushrooms to shitake and onion mixture with fresh herbs. Mix in hot stock and bring to a simmer, stirring often. Reduce heat to medium low and simmer until mushrooms are tender, about 20 minutes. Add hot cream and season with salt and pepper. While stirring, add cornstarch mixture to thicken, if needed. Working in batches, purée soup in a blender or processor until it is smooth. Return soup to pot. This soup can be prepared ahead of time by covering it and refrigerating it. It can be reheated over low heat before serving.
Savory bacon cream: Combine cream and bacon, place in double boiler for 30 minutes. Strain and chill below 36°F. Remove any firm bacon fat from surface.Using hand held wire whisk, beat cream to a soft peak. Keep it cold until serving.
Pimentón mushroom crisps: Preheat oven to 400°F.Hold mushrooms by stems and, using a sharp slicing knife or mandoline, slice each mushroom cap crosswise or horizontally into thin, almost translucent, slices. Reserve stems for another dish. Lay out mushrooms in a single layer on sheet pan (you may require more than one). Brush each mushroom with olive oil and sprinkle with pimentón. Bake for about 15 minutes, until golden brown. Season with salt, place on a paper towel to drain and serve.
For each serving, to order: Ladle soup into coffee cups or small glasses. Place dollop of bacon cream over soup. Top with cocoa powder or mushroom powder and garnish with a few mushroom crisps.
bacon recipe source: Chef Lars Kronmark, Culinary Institute of America, St. Helena, CA; Mushroom Council, 2880 Zanker Road, Suite 203, San Jose, CA 95134
4 tablespoons butter
1/2 cup leeks, white parts only, sliced
1/2 cup onion, chopped
1 each garlic clove, minced
1 1/2 cup crimini mushrooms, sliced
1 1/2 cup oyster mushrooms, sliced
1 cup shiitake mushrooms, no stems, sliced
3/4 cup sherry, dry
1/4 each thyme bunch, leaves only
1/2 each tarragon bunch, leaves only
1/8 cup cornstarch, dissolved in ¼ cup of water
4 1/2 cups chicken stock (or vegetable stock)
1/2 cup cream
1 teaspoon cocoa powder, ground cinnamon or mushroom powder
Savory bacon cream
3/4 cup cream, 38%
2 each apple smoked bacon slices, cut in 1” strips
Pimentón mushroom crisps
1 pound portabella mushrooms
Olive oil, for brushing
Pimentón, to taste
Kosher or sea salt, to taste
Mushroom cappuccino: Caramelize shitake mushrooms in butter. Deglaze pan with ¼ cup of sherry. Add leeks, onion, and garlic and cook about 8 minutes, until the onion is transparent. Add more sherry if needed to maintain texture and moisture. Meanwhile, heat cream and chicken stock separately. In a separate pan, sauté remaining mushrooms in batches until they are golden and wilted. Lightly salt them to increase release of their liquids. Deglaze sauté pan with sherry or some of the chicken stock to dissolve brown particles stuck on bottom. Add sautéed mushrooms to shitake and onion mixture with fresh herbs. Mix in hot stock and bring to a simmer, stirring often. Reduce heat to medium low and simmer until mushrooms are tender, about 20 minutes. Add hot cream and season with salt and pepper. While stirring, add cornstarch mixture to thicken, if needed. Working in batches, purée soup in a blender or processor until it is smooth. Return soup to pot. This soup can be prepared ahead of time by covering it and refrigerating it. It can be reheated over low heat before serving.
Savory bacon cream: Combine cream and bacon, place in double boiler for 30 minutes. Strain and chill below 36°F. Remove any firm bacon fat from surface.Using hand held wire whisk, beat cream to a soft peak. Keep it cold until serving.
Pimentón mushroom crisps: Preheat oven to 400°F.Hold mushrooms by stems and, using a sharp slicing knife or mandoline, slice each mushroom cap crosswise or horizontally into thin, almost translucent, slices. Reserve stems for another dish. Lay out mushrooms in a single layer on sheet pan (you may require more than one). Brush each mushroom with olive oil and sprinkle with pimentón. Bake for about 15 minutes, until golden brown. Season with salt, place on a paper towel to drain and serve.
For each serving, to order: Ladle soup into coffee cups or small glasses. Place dollop of bacon cream over soup. Top with cocoa powder or mushroom powder and garnish with a few mushroom crisps.
bacon recipe source: Chef Lars Kronmark, Culinary Institute of America, St. Helena, CA; Mushroom Council, 2880 Zanker Road, Suite 203, San Jose, CA 95134
2880 Zanker Road, Suite 203
San Jose, CA 95134
2880 Zanker Road, Suite 203
San Jose, CA 95134
Thursday, December 25, 2014
3517. ESPRESSO POUND CAKE with MAPLE BACON ICING
1 1/2 cups all purpose flour
1 tablespoons double dutch cocoa powder
1 1/4 teaspoons baking powder
1/4 teaspoons salt
12 tablespoons (1 1/2 sticks) butter, softened
1 1/4 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/4 cup strong espresso, cooled
for the maple bacon icing:
1/2 teaspoon whole milk
3 tablespoons pure maple syrup
1/4 teaspoon maple extract
1 1/2 cups powdered sugar
8 strips center cut bacon, cooked and crumbled
Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
In stand mixer, beat together butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and mix until combined.
Add half flour mixture and half espresso. Mix. Add remaining flour mixture and espresso and mix until smooth and no large lumps remain.
Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 45 minutes and then remove from pan.
Then, in a small bowl whisk together milk, pure maple syrup, and maple extract. Add powdered sugar, whisking until smooth. Slowly pour on top of the cooled poundcake and sprinkle with crumbled bacon. Serve immediately.
bacon recipe source: Jessica Segarra, The Novice Chef (@TheNoviceChef), July 18, 2012
1 1/4 teaspoons baking powder
1/4 teaspoons salt
12 tablespoons (1 1/2 sticks) butter, softened
1 1/4 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/4 cup strong espresso, cooled
for the maple bacon icing:
1/2 teaspoon whole milk
3 tablespoons pure maple syrup
1/4 teaspoon maple extract
1 1/2 cups powdered sugar
8 strips center cut bacon, cooked and crumbled
Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
In stand mixer, beat together butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and mix until combined.
Add half flour mixture and half espresso. Mix. Add remaining flour mixture and espresso and mix until smooth and no large lumps remain.
Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 45 minutes and then remove from pan.
Then, in a small bowl whisk together milk, pure maple syrup, and maple extract. Add powdered sugar, whisking until smooth. Slowly pour on top of the cooled poundcake and sprinkle with crumbled bacon. Serve immediately.
bacon recipe source: Jessica Segarra, The Novice Chef (@TheNoviceChef), July 18, 2012
Friday, November 07, 2014
3469. CHOCOLATE-BACON CUPCAKES with DULCE DE LECHE FROSTING
For the candied bacon:
1/4 cup packed light brown sugar
1 tablespoons granulated sugar
1 teaspoons unsweetened Dutch-process cocoa powder
6 slices bacon, cut in half
For the cupcakes:
5 tablespoons vegetable oil
1/4 cup brewed espresso or coffee
1/4 cup packed light brown sugar
1/3 cup unsweetened Dutch-process cocoa powder
4 ounces milk chocolate, chopped
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
For the frosting:
1 cup jarred dulce de leche
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
sea salt, for topping
Make the candied bacon: Preheat the oven to 350F and set a rack on a foil-lined baking sheet.
Whisk
the brown sugar, granulated sugar and cocoa powder in a medium bowl.
Toss the bacon in the sugar mixture until coated, then arrange on the
rack in a single layer. Bake until dark brown, 15 to 20 minutes. Let
cool, then transfer to a plate and pat dry with paper towels. Chop 3
pieces of bacon; set aside.
Make the cupcakes: Combine
the vegetable oil, espresso, brown sugar, cocoa powder and chocolate in
a large microwave-safe bowl and microwave until hot, about 2 minutes.
Whisk until smooth, then set aside to cool, about 15 minutes.
Whisk
the flour, granulated sugar, baking soda and fine salt in a medium
bowl. Add the buttermilk, eggs and vanilla to the cooled chocolate
mixture and whisk until smooth. Add the flour mixture and continue
whisking until combined.
Line
a 12-cup muffin pan with paper liners. Divide the batter among the
cups, then sprinkle with the chopped bacon. Bake until the cupcakes
spring back when lightly pressed, 20 to 25 minutes. Let cool 10 minutes
in the pan, then remove to a rack to cool completely.
Make the frosting: Beat
the dulce de leche, cream cheese and vanilla in a large bowl with a
mixer on medium speed until combined. Top the cupcakes with the
frosting. Chop the remaining 3 slices of bacon and place on top of the
frosting. Sprinkle sea salt over the frosting.
bacon recipe source: Amanda, Fake Ginger (@fakeginger), October 31, 2014; adapted from Food Network Magazine
Saturday, September 20, 2014
3421. BACON-STOUT CHOCOLATE CHEESECAKE
serves twelve
Crust
4 standard sized graham crackers
1 cup pretzel rods
2 tablespoons granulated sugar
6 tablespoons butter, melted
Filling
7 oz dark chocolate (60%)
1 cup stout
3 (8 oz) packages of cream cheese, softened
1 1/4 cup sugar
3 eggs
2 tablespoons flour
1/3 cup cocoa powder
1 tablespoon espresso powder
3/4 cup beer-candied bacon, finely chopped
Topping
2/3 cup hot fudge sauce
1/2 cup beer-candied bacon, finely chopped
1 cup heavy cream
2 tablespoons granulated sugar
Place one oven rack in the middle position, with one rack below. Preheat oven to 350°F.
Crust: In a food processor add the graham crackers, sugar and the pretzels and process until it’s the consistency of crumbs. Turn the food processor on, and slowly stream in the butter and process until it resembles wet sand.
Spray the inside of a 9-inch spring form pan with non-stick cooking spray. Pour the processed crumbs into the spring form pan.
Using the bottom of a heavy, flat bottom glass, press the crust very well into the bottom of the pan until well compacted.
Filling: In a pot over medium high heat, add the beer and the chocolate, stir until melted and remove from heat. Allow to cool.
In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and the sugar and mix until smooth.
One at a time, add the eggs, scraping the bottom of the bowl between additions.
Pour the cooled chocolate into the mixer and beat until well combined.
Lift the head of the mixer and add flour, cocoa powder, espresso powder, and bacon over the batter, stir on low speed until just combined.
Pour the batter into the pan over the crust.
Place the pan in the oven in the middle position. Place a baking dish on the rack below the cheesecake, fill with water.
Bake the cheesecake until the center no longer jiggles when you shake the rack, about 45-50 minutes. This isn’t a situation where a tooth pick inserted in the middle should come out clean, you just need the center to set and it will continue to set as it cools. Remove from oven.
Topping: For the topping, warm your hot fudge sauce so that it is pourable.
Pour onto the center of the cheesecake carefully, and allow to sit and solidify for 15 minutes. Top the chocolate with the chopped bacon.
In a stand mixer fitted with a whisk attachment, whip the whipping cream until soft peaks form. Add the sugar, and continue whipping on high until stiff peaks form.
Place in piping bag fitted with a decorative tip and pipe border of whipped cream around the edge.
bacon recipe source: Laura Davis, Tide and Thyme, Maryland; on Craft Beer.com
Crust
4 standard sized graham crackers
1 cup pretzel rods
2 tablespoons granulated sugar
6 tablespoons butter, melted
Filling
7 oz dark chocolate (60%)
1 cup stout
3 (8 oz) packages of cream cheese, softened
1 1/4 cup sugar
3 eggs
2 tablespoons flour
1/3 cup cocoa powder
1 tablespoon espresso powder
3/4 cup beer-candied bacon, finely chopped
Topping
2/3 cup hot fudge sauce
1/2 cup beer-candied bacon, finely chopped
1 cup heavy cream
2 tablespoons granulated sugar
Place one oven rack in the middle position, with one rack below. Preheat oven to 350°F.
Crust: In a food processor add the graham crackers, sugar and the pretzels and process until it’s the consistency of crumbs. Turn the food processor on, and slowly stream in the butter and process until it resembles wet sand.
Spray the inside of a 9-inch spring form pan with non-stick cooking spray. Pour the processed crumbs into the spring form pan.
Using the bottom of a heavy, flat bottom glass, press the crust very well into the bottom of the pan until well compacted.
Filling: In a pot over medium high heat, add the beer and the chocolate, stir until melted and remove from heat. Allow to cool.
In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and the sugar and mix until smooth.
One at a time, add the eggs, scraping the bottom of the bowl between additions.
Pour the cooled chocolate into the mixer and beat until well combined.
Lift the head of the mixer and add flour, cocoa powder, espresso powder, and bacon over the batter, stir on low speed until just combined.
Pour the batter into the pan over the crust.
Place the pan in the oven in the middle position. Place a baking dish on the rack below the cheesecake, fill with water.
Bake the cheesecake until the center no longer jiggles when you shake the rack, about 45-50 minutes. This isn’t a situation where a tooth pick inserted in the middle should come out clean, you just need the center to set and it will continue to set as it cools. Remove from oven.
Topping: For the topping, warm your hot fudge sauce so that it is pourable.
Pour onto the center of the cheesecake carefully, and allow to sit and solidify for 15 minutes. Top the chocolate with the chopped bacon.
In a stand mixer fitted with a whisk attachment, whip the whipping cream until soft peaks form. Add the sugar, and continue whipping on high until stiff peaks form.
Place in piping bag fitted with a decorative tip and pipe border of whipped cream around the edge.
bacon recipe source: Laura Davis, Tide and Thyme, Maryland; on Craft Beer.com
Friday, February 21, 2014
3210. BACON CHOCOLATE SABLE COOKIES
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
12 strips high-quality uncured bacon, cooked until crisp and drained of fat
Sift the flour, cocoa and baking soda together. Set aside.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
12 strips high-quality uncured bacon, cooked until crisp and drained of fat
Sift the flour, cocoa and baking soda together. Set aside.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
Turn off the mixer. Pour in the dry ingredients, drape a
kitchen towel over the stand mixer to protect yourself and your kitchen
from flying flour and pulse the mixer at low speed about 5 times, a
second or two each time. Take a peek—if there is still a lot of flour
on the surface of the dough, pulse a couple of times more; if not,
remove the towel. Continuing at low speed, mix for about 30 seconds
more, just until the flour disappears into the dough—for the best
texture, work the dough as little as possible once the flour is added,
and don't be concerned if the dough looks a little crumbly. Toss in the
chocolate pieces and bacon, and mix only to incorporate.
Turn the dough out onto a work surface, gather it together
and divide it in half. Working with one half at a time, shape the dough
into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic
wrap and refrigerate them for at least 3 hours. (The dough can be
refrigerated for up to 3 days or frozen for up to 2 months. If you've
frozen the dough, you needn't defrost it before baking—just slice the
logs into cookies and bake the cookies 1 minute longer.)
Center a rack in the oven and preheat the oven to 325ºF. Line two baking sheets with parchment or silicone mats.
Using a sharp thin knife, slice the logs into rounds that are
1/2 inch thick. (The rounds are likely to crack as you're cutting them—don't be concerned, just squeeze the bits back onto each cookie.)
Arrange the rounds on the baking sheets, leaving about 1 inch between
them.
Bake the cookies one sheet at a time for 12 minutes—they
won't look done, nor will they be firm, but that's just the way they
should be. Transfer the baking sheet to a cooling rack and let the
cookies rest until they are only just warm, at which point you can serve
them or let them reach room temperature.
bacon recipe courtesy of: Sarah, broma bakery, March 13, 2012; adapted from Dorie Greenspan's World Peace Cookies,
bacon recipe courtesy of: Sarah, broma bakery, March 13, 2012; adapted from Dorie Greenspan's World Peace Cookies,
Friday, January 31, 2014
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
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
Tuesday, May 21, 2013
2934. BACON, BOURBON and HAZELNUT HOT CHOCOLATE
makes four servings
4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon
whipped cream and chopped toasted hazelnuts for garnish
Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.
In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.
bacon recipe courtesy of: J. Kenji Lopez-Alt, Managing Editor, Serious Eats, February 8, 2012
4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon
whipped cream and chopped toasted hazelnuts for garnish
Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.
In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.
bacon recipe courtesy of: J. Kenji Lopez-Alt, Managing Editor, Serious Eats, February 8, 2012
Sunday, March 31, 2013
2883. DARK CHOCOLATE WHISKEY BACON CUPCAKES
1 package of bacon
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1 cup cold, strong, brewed coffee
1 cup buttermilk (or 1 cup milk, 1 tablespoon of vinegar or lemon)
1/2 cup vegetable oil
8 oz. cream cheese
1 cup powdered sugar
1 shot of whiskey
These are things you’ll want to do first: Preheat your oven to 375 degrees F. Brew one strong cup of coffee. Cook your bacon until browned and crispy. Drain the bacon, cool on a paper towel, crumble and set aside. Mix together a cup of buttermilk and a tablespoon of lemon juice or vinegar if you have it. Let it do its thing for five minutes.
Start the cupcakes: While the bacon is cooking, combine your dry ingredients; flour, cocoa powder, sugar, baking soda, baking powder and salt. Make a tiny well in the middle and gently pour in eggs, coffee, buttermilk and oil. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir it up until it’s become blended – no more, no less. Set aside some bacon strips to use as garnish, then crumble the rest to the batter. Divide the batter amongst the cups evenly. Bake for 15-20 minutes. Then release the cupcakes from the pans and let cool over a wire rack.
Now comes the whiskey icing: 8 oz of cream cheese, a cup of powdered sugar and a shot of Jack Daniels whipped at high speed. Add more whiskey and cream cheese to taste. Spread icing out over cupcakes, then add bacon garnish. Serve.
bacon recipe courtesy of: NoBakeLeni, Whiskey Bacon, May 1, 2012
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1 cup cold, strong, brewed coffee
1 cup buttermilk (or 1 cup milk, 1 tablespoon of vinegar or lemon)
1/2 cup vegetable oil
8 oz. cream cheese
1 cup powdered sugar
1 shot of whiskey
These are things you’ll want to do first: Preheat your oven to 375 degrees F. Brew one strong cup of coffee. Cook your bacon until browned and crispy. Drain the bacon, cool on a paper towel, crumble and set aside. Mix together a cup of buttermilk and a tablespoon of lemon juice or vinegar if you have it. Let it do its thing for five minutes.
Start the cupcakes: While the bacon is cooking, combine your dry ingredients; flour, cocoa powder, sugar, baking soda, baking powder and salt. Make a tiny well in the middle and gently pour in eggs, coffee, buttermilk and oil. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir it up until it’s become blended – no more, no less. Set aside some bacon strips to use as garnish, then crumble the rest to the batter. Divide the batter amongst the cups evenly. Bake for 15-20 minutes. Then release the cupcakes from the pans and let cool over a wire rack.
Now comes the whiskey icing: 8 oz of cream cheese, a cup of powdered sugar and a shot of Jack Daniels whipped at high speed. Add more whiskey and cream cheese to taste. Spread icing out over cupcakes, then add bacon garnish. Serve.
bacon recipe courtesy of: NoBakeLeni, Whiskey Bacon, May 1, 2012
Friday, February 08, 2013
2832. PUMPERNICKEL PIZZA with BRUSSEL SPROUTS and BACON
serves 4
1/2 recipe pumpernickel pizza dough (recipe below)
6 to 8 ounces thick-cut bacon, cut into 1-inch pieces
2 cups trimmed and thinly sliced Brussels sprouts, about 1/2 pound
8 ounces fresh mozzarella, thinly sliced
Pumpernickel Pizza Dough
makes 8 individual pizzas
1/2 cup warm water and 1 1/4 cup tap water
1 envelope (2 1/4 teaspoons) active dry yeast
2 tablespoons extra-virgin olive oil
2 tablespoons cocoa powder
2 teaspoons instant coffee
2 tablespoons molasses
4 cups bread flour
1 tablespoon caraway seeds
2 teaspoons salt
Cornmeal for baking sheets
Measure 1/2 warm cup water in a 2-cup measuring cup. Whisk yeast into water; let stand until it bubbles, about 5 minutes. Measure in remaining 1 1/4 cups water (for 1 3/4 cups total) and oil to yeast mixture; whisk in cocoa powder, coffee, and molasses. Meanwhile, pulse flour, caraway seeds and salt in a large food processor fitted with a steel blade. Pour liquid ingredients over flour mixture; pulse to form a rough soft ball. Continue to process until dough is smooth and satiny, about 30 seconds longer. Turn dough onto a floured work surface and knead a few seconds to form a smooth ball. Place in a vegetable cooking spray-coated bowl and cover with plastic wrap. Let rise to double in size, 2 to 3 hours.
Pizza: Prepare and stretch dough as directed above. Adjust oven rack to lowest position and heat oven to 500 degrees. Meanwhile, fry bacon in a large skillet over medium-high heat until partially rendered, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon renderings and return skillet to burner. Add Brussels sprouts to empty skillet; stir-fry until just wilted, about a minute. Turn off heat. Top each stretched pizza dough with a portion cheese, then Brussels sprouts, and finally bacon. Bake until crust is crisp and has darkened in color, about 12 minutes. Remove from oven; grate with Parmesan and serve.
bacon recipe courtesy of: Maggy Keet, Three Many Cooks, March 14, 2012
1/2 recipe pumpernickel pizza dough (recipe below)
6 to 8 ounces thick-cut bacon, cut into 1-inch pieces
2 cups trimmed and thinly sliced Brussels sprouts, about 1/2 pound
8 ounces fresh mozzarella, thinly sliced
Pumpernickel Pizza Dough
makes 8 individual pizzas
1/2 cup warm water and 1 1/4 cup tap water
1 envelope (2 1/4 teaspoons) active dry yeast
2 tablespoons extra-virgin olive oil
2 tablespoons cocoa powder
2 teaspoons instant coffee
2 tablespoons molasses
4 cups bread flour
1 tablespoon caraway seeds
2 teaspoons salt
Cornmeal for baking sheets
Measure 1/2 warm cup water in a 2-cup measuring cup. Whisk yeast into water; let stand until it bubbles, about 5 minutes. Measure in remaining 1 1/4 cups water (for 1 3/4 cups total) and oil to yeast mixture; whisk in cocoa powder, coffee, and molasses. Meanwhile, pulse flour, caraway seeds and salt in a large food processor fitted with a steel blade. Pour liquid ingredients over flour mixture; pulse to form a rough soft ball. Continue to process until dough is smooth and satiny, about 30 seconds longer. Turn dough onto a floured work surface and knead a few seconds to form a smooth ball. Place in a vegetable cooking spray-coated bowl and cover with plastic wrap. Let rise to double in size, 2 to 3 hours.
Pizza: Prepare and stretch dough as directed above. Adjust oven rack to lowest position and heat oven to 500 degrees. Meanwhile, fry bacon in a large skillet over medium-high heat until partially rendered, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon renderings and return skillet to burner. Add Brussels sprouts to empty skillet; stir-fry until just wilted, about a minute. Turn off heat. Top each stretched pizza dough with a portion cheese, then Brussels sprouts, and finally bacon. Bake until crust is crisp and has darkened in color, about 12 minutes. Remove from oven; grate with Parmesan and serve.
bacon recipe courtesy of: Maggy Keet, Three Many Cooks, March 14, 2012
Wednesday, October 31, 2012
2732. CHOCOLATE BEER BATTER CUPCAKES with MAPLE BACON FROSTING
makes approximately 24 cupcakes
Cupcakes
1 cup Guinness
1 stick butter
1/2 cup cocoa powder
1 cup chocolate chips
2 cups flour
1-1/2 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
2/3 cup plain Greek yogurt
1 teaspoon vanilla extract Maple-Glazed Bacon
3 strips bacon
1/3 cup maple syrup
Frosting
8 oz. block cream cheese, softened
1 stick butter, softened
1 cup powdered sugar
1 tablespoons maple syrup
1 teaspoon candied bacon drippings
bacon recipe courtesy of: Tina, Just Putzing Around the Kitchen, June 11, 2012
Thursday, May 14, 2009
1466. PEANUT BUTTER and BACON TRUFFLES
makes about twenty
6 strips very crisp, cooked bacon, well drained
1/2 cup salted dry-roasted peanuts
4 teaspoons sugar
1/4 cup smooth peanut butter
8 oz. (1 1/4 cups) semisweet chocolate chips
1/4 cup quality unsweetened cocoa powder
Put bacon, peanuts, and sugar into a food processor and puls until mixture is ground to a medium-fine texture. Transfer bacon-peanut mixture to a small bowl, add peanut butter, and stir until thoroughly combined. Cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.
Line a cookie sheet with parchment or waxed paper and set aside. Roll peanut butter mixture in 1" balls and put them on the prepared cookie sheet. Drape plastic wrap over peanut butter balls and chill in the refrigerator until firm.
Meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. Remove bowl from heat and set aside to let chocolate cool until warm. Sift cocoa into antoher bowl and set aside.
Working with a few of the peanut butter balls at a time, roll them int he melted chocolate, coating them evenly. Transfer truffles to bowl of cocoa powder, dredging truffles completely. Truffles will keep at room temperature in an airtight container with some additional cocoa for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Bring to room temperature before serving.
bacon recipe courtesy of: Phoebe Lawless, Magnolia Grill, 1002 9th Street, Durham, North Carolina 27705, (919) 286-3609 | Saveur, Issue #82
6 strips very crisp, cooked bacon, well drained
1/2 cup salted dry-roasted peanuts
4 teaspoons sugar
1/4 cup smooth peanut butter
8 oz. (1 1/4 cups) semisweet chocolate chips
1/4 cup quality unsweetened cocoa powder
Put bacon, peanuts, and sugar into a food processor and puls until mixture is ground to a medium-fine texture. Transfer bacon-peanut mixture to a small bowl, add peanut butter, and stir until thoroughly combined. Cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.
Line a cookie sheet with parchment or waxed paper and set aside. Roll peanut butter mixture in 1" balls and put them on the prepared cookie sheet. Drape plastic wrap over peanut butter balls and chill in the refrigerator until firm.
Meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. Remove bowl from heat and set aside to let chocolate cool until warm. Sift cocoa into antoher bowl and set aside.
Working with a few of the peanut butter balls at a time, roll them int he melted chocolate, coating them evenly. Transfer truffles to bowl of cocoa powder, dredging truffles completely. Truffles will keep at room temperature in an airtight container with some additional cocoa for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Bring to room temperature before serving.
bacon recipe courtesy of: Phoebe Lawless, Magnolia Grill, 1002 9th Street, Durham, North Carolina 27705, (919) 286-3609 | Saveur, Issue #82
Wednesday, January 16, 2008
981. DARK CHOCOLATE BACON CRUNCH SORBET
3/4 cup plus 1 tablespoon sugar
2 1/4 cups water
3 tablespoons corn syrup
6 oz. dark chocolate
1 cup Dutch-processed cocoa powder
8 slices of bacon
1/2 cup white sugar
Chop the chocolate into small pieces and combine it with the cocoa, which you have sifted into a medium stainless steel bowl.
On the stovetep, combine 2 1/4 cups water, sugar and corn syrup. Bring the mixture to a boil and then remove it from the heat.
Whisk 1/3 of the sugar syrup into the waiting bowl of chocolate. The chocolate will make you nervous at first, as it seizes a little. Add another 1/3 of the syrup, whisking all the time. By the time you add your last 1/3 of sugar syrup, the mixture should be smooth and silky. Continue whisking this mixture for about five minutes, until you think it’s smooth and silky. If you notice any chunks of cocoa in your sorbet base, you can pass it through a fine-mesh strainer. Cool the mixture over an ice bath (fill a bowl larger than the one your base is in with ice cubes and water. Place your bowl inside the icy bowl, and continue to whisk it until it is cool). Place your base in the refrigerator to cool completely and thicken. Zuckerman recommends at least four hours.
While your sorbet base is cooling, prepare your bacon. First, preheat your oven to 400 degrees. Next, coat your bacon slices with sugar. I did this by pouring a small amount of sugar onto a plate and then pressing the bacon into it. Next time, I might try just sprinkling it over the bacon, like this method. Place the bacon on a parchment paper-lined baking sheet and bake it for 8 minutes. After 8 minutes, remove it from the oven, and turn it over, baking it for another 8 minutes. Keep a close eye on it, because it burns fast. When the bacon is done, remove it from the oven and allow it to cool before dicing it into small pieces. You should have about 1/2 cup of bacon bits to add to your sorbet. If you have any extra, reserve it for garnish.
After the sorbet base has cooled for a few hours, freeze it in your ice cream maching according to manufacturer’s instructions. It is done when it has gained volume and it holds the marks of the stirring mechanism, like stiffly-whipped cream. Now you have to work quickly. Remove the sorbet from your machine to a storage container, quickly stirring in your bacon bits in batches as you fill the container. Store your sorbet in the freezer for a couple hours to harden it. Or, if you’re like us, just ignore the last instructions and eat super-soft sorbet.
courtesy of: The Sweet Life: Desserts from Chanterelle, by Kate Zuckerman. Bulfinch, 2006
2 1/4 cups water
3 tablespoons corn syrup
6 oz. dark chocolate
1 cup Dutch-processed cocoa powder
8 slices of bacon
1/2 cup white sugar
Chop the chocolate into small pieces and combine it with the cocoa, which you have sifted into a medium stainless steel bowl.
On the stovetep, combine 2 1/4 cups water, sugar and corn syrup. Bring the mixture to a boil and then remove it from the heat.
Whisk 1/3 of the sugar syrup into the waiting bowl of chocolate. The chocolate will make you nervous at first, as it seizes a little. Add another 1/3 of the syrup, whisking all the time. By the time you add your last 1/3 of sugar syrup, the mixture should be smooth and silky. Continue whisking this mixture for about five minutes, until you think it’s smooth and silky. If you notice any chunks of cocoa in your sorbet base, you can pass it through a fine-mesh strainer. Cool the mixture over an ice bath (fill a bowl larger than the one your base is in with ice cubes and water. Place your bowl inside the icy bowl, and continue to whisk it until it is cool). Place your base in the refrigerator to cool completely and thicken. Zuckerman recommends at least four hours.
While your sorbet base is cooling, prepare your bacon. First, preheat your oven to 400 degrees. Next, coat your bacon slices with sugar. I did this by pouring a small amount of sugar onto a plate and then pressing the bacon into it. Next time, I might try just sprinkling it over the bacon, like this method. Place the bacon on a parchment paper-lined baking sheet and bake it for 8 minutes. After 8 minutes, remove it from the oven, and turn it over, baking it for another 8 minutes. Keep a close eye on it, because it burns fast. When the bacon is done, remove it from the oven and allow it to cool before dicing it into small pieces. You should have about 1/2 cup of bacon bits to add to your sorbet. If you have any extra, reserve it for garnish.
After the sorbet base has cooled for a few hours, freeze it in your ice cream maching according to manufacturer’s instructions. It is done when it has gained volume and it holds the marks of the stirring mechanism, like stiffly-whipped cream. Now you have to work quickly. Remove the sorbet from your machine to a storage container, quickly stirring in your bacon bits in batches as you fill the container. Store your sorbet in the freezer for a couple hours to harden it. Or, if you’re like us, just ignore the last instructions and eat super-soft sorbet.
courtesy of: The Sweet Life: Desserts from Chanterelle, by Kate Zuckerman. Bulfinch, 2006
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