2907. BACON-WRAPPED APRICOTS with CRANBERRY GLAZE

makes 24 appetizers

2 teaspoons cornstarch mixed with 2 teaspoons water
3/4 teaspoon whole-grain mustard
1 1/2 teaspoons packed brown sugar
1/2 teaspoon ground nutmeg
12 slices maple-cured bacon, halved crosswise
24 dried apricots
1 1/2 cups cranberry juice

Boil cranberry juice in medium saucepan over high heat until reduced to 1 cup. Whisk in cornstarch, brown sugar, mustard and nutmeg. Bring to a boil over medium heat and boil 1 minute until thickened. Cool to room temperature. Reserve ½ cup of the glaze.

Meanwhile, line rimmed baking sheet with foil; set wire rack over foil and spray with cooking spray. Wrap bacon halves around apricots and secure with wooden pick. Brush with glaze and place on wire rack.

Broil 3 to 7 minutes, or until bacon in browned, turning once. Serve warm with reserved glaze.


bacon recipe courtesy of: Ocean Spray, One Ocean Spray Drive, Lakeville-Middleboro, MA 02349

77. BACON-STUFFED MOOSE ROAST

1-4 lbs. moose roast
3-4 strips bacon
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon dry mustard
4 tablespoons brown sugar
2 1/2 cups water
1/2 cup white wine vinegar
2 tablespoons chopped onions
3 tablespoons flour
1 cup cranberry juice
1 cup milk

Remove fat from moose and wipe well with clean cloth.

Lard the roast as follows - cut bacon into 2" strips, pierce the roast with a sharp knife at 2 " interval and insert bacon into holes - place roast into glass or earthenware bowl.

Mix the following ingredients and pour over roast.

Cover and marinate roast for 24 to 48 hours in the refrigerator.

Turn roast often if marinate does not cover completely.

Marinate - salt, pepper, cinnamon, cloves, mustard, brown sugar, water and vinegar -remove roast from marinate and place in covered roaster at 350 degrees for approximately 1 hour

Add onion flakes, cranberry juice and continue cooking roast until tender, approximately 1 more hour.

When cooked, remove from pan to hot platter.

Add flour to pan dripping and cook for 5 minutes

Add milk, stirring constantly until gravy is desired thickness.


courtesy of: Northern Cookbook, by Eleanor Ellis