3828. BACON CINNAMON BUNS

For the dough
2 1/4 cup + 1 cup all purpose flour
1 envelope instant yeast
1/3 cup white sugar
1/2 teaspoon salt
3/4 cup whole milk
1/4 cup water
1 teaspoon pure vanilla extract
1/4 cup margarine
1 egg

For the filling
1 cup brown sugar
1 tablespoon cinnamon
1/3 cup margarine
1 cup chopped bacon [reserve 1/2 cup to sprinkle on top]

For the glaze
1 cup icing sugar
1 tablespoon butter, melted
1 teaspoon pure vanilla extract
1 teaspoon milk

In the bowl of a stand mixer with the dough hook mix 2 1/4 cup flour, yeast, sugar, and salt.

Heat milk, water, margarine until warm and add to the flour mixture followed by the egg.

Once the mixture begins to come together add the remaining 1 cup of flour until a soft dough is formed.

Knead dough for 5-10 minutes then let rest for an hour, covered.

Once the dough has doubled in size roll into a thin square and begin to add the filling.

Start with the margarine, brown sugar, cinnamon and lastly the bacon bits.

Roll dough and cut into 2 inch slices.

Place in a 9x12 square baking dish and let rest a second time for 30 minutes, covered.

Bake at 350 degrees for 25 minutes.

While the cinnamon buns are baking, make the glaze by whisking the icing sugar, melted butter, vanilla, and milk in a mixing bowl. to get to desired consistency either add more icing sugar or more milk.

Brush the cinnamon buns with the glaze hot from the oven and sprinkle with remaining bacon bits.


bacon recipe source: Hey Modest Marce (@modestmarce), May 23, 2015

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

3334. CANDIED BACON and CHOCOLATE TARTLET with PORK SCRATCHING SNAP, CREME FRAICHE and CARAMEL SAUCE

serves four


For the sweet pastry
100 grams of butter, cubed and cold
50 grams icing sugar
175 grams plain flour

For the filling
225 mls double cream
1 tablespoon caster sugar
150 grams Godiva dark chocolate pellets
125 grams streaky bacon, finely chopped
2 tablespoons of golden syrup

For the pork scratching snap
200 grams caster sugar
25 grams butter
50 grams pork scratching, chopped finely

For the caramel sauce
100 grams double cream
50 grams soft light brown sugar
50 grams butter
Crème fraiche, to serve

First make your sweet pastry (or pâte sucrée) by blending the butter, icing sugar, plain flour and eggs in a food processor and mix until everything comes together into a ball of dough. Wrap in cling film and leave to rest in the fridge for an hour.

Then preheat your oven to 160C (320F) and butter four individual tart tins, 10-cm across.

Roll out your pastry to a thickness of about 5mm and line your tart tins. If your pastry sticks, a good tip is to roll it out between two sheets of cling film (tip from @tomsdinner on Twitter). Prick the pastry and place the tins in the freezer for 15 minutes, then blind bake in the oven for about 12-15 minutes until the pastry is cooked through and golden. Leave to cool.

Next make your candied bacon by frying the streaky pieces in a pan until they are cooked through and slightly crispy. Place in a bowl and stir through the golden syrup. To refine further, place in a food blender or processor and pulse very briefly to make smaller nuggets.

To make the chocolate filling, put the cream and sugar into a saucepan and bring to the boil. Remove from the heat and mix until the chocolate has melted. Add roughly two-thirds of the bacon nuggets (keeping some back for presentation) and mix further and then pour the sauce into the cooked pastry cases. Leave to set at room temperature for an hour or so.

To make the pork scratching snap, place the sugar in a saucepan and gently heat until it melts and forms a caramel. Jiggle the saucepan slightly to help it on its way and do keep an eye on the caramel, as in my experience it can burn very quickly. Add the butter and the chopped pork scratchings and mix together. Then pour onto a sheet of greaseproof paper, spreading and thinning with a pallet knife and leave to cool and set. Once set, cut or smash with the back of a knife to create shards.

Finally, make the caramel sauce by heating the butter and sugar together in a saucepan, take off the heat and then mix through the cream.

To serve, drizzle the caramel sauce over your plate of choice, place the chocolate tart on top, add a quenelle of crème fraiche and a shard of the pork scratching snap and then dot a small spoonful of the remaining candied bacon onto the crème fraiche.


bacon recipe source: Danny Kingston (@FoodUrchin), on Great British Chefs, Unit 4, Pride Court 80-82, White Lion Street, London, N1 9PF

3225. VANILLA CUPCAKES with PASSIONFRUIT LIME ICING and BACON WAFERS

serves twelve

 

 

175 grams unsalted butter (very soft)

175 grams self-raising flour

1 pinch baking powder

175 grams caster sugar

1 teaspoon natural vanilla extract

3 eggs

 

Icing

1 ripe passion fruit (wrinkly skin, not smooth)

200 grams unsalted butter (very soft)

4 drops natural vanilla extract

A few drops pink natural food colouring or gel

375 grams icing sugar

Squeeze lime juice (or lemon)

2-3 teaspoons milk (optional)

 

Decoration

Jelly bean hearts

3 rashers good streaky bacon

 

Check butter (for cake and icing) and eggs are at room temperature. Pre-heat oven to 180C/gas 4. Sit 12 large paper cake cases into a 12 hole muffin tin. Sift flour and baking powder into a bowl. Tip butter into a second larger mixing bowl. Break it up with a wooden spoon. Add the sugar and beat with a wooden spoon for 4 minutes or until pale, creamy and light. Use an electric hand whisk if you like. Keep going until it’s properly light and aerated. Beat eggs with a fork. Add to mix a dribble at a time, beating as you go during and between additions. If it looks like splitting/curdling, don’t panic. Add and beat in 2 teaspoons of the flour to bring it back together. Add vanilla extract. Add the flour. Fold into creamy mix with a large metal spoon, cutting and scooping down until just mixed in. Keep it light, minimal and don’t overwork it. Divide equally between cake cases using two spoons. Don’t pressing it down.

 

Cook: Bake for 15-20 minutes until golden, springy to touch. Close oven door very slowly if not quite done so they don’t collapse. Remove from the oven, tins and leave to cool on a rack.

 

Ice & Plate: For icing: slice passion fruit across. Scoop contents into a sieve over a bowl. Press the juice/pulp through using a spoon. Discard seeds/shell. Set aside. Sift icing sugar. Tip butter into a large bowl. Break it up with a wooden spoon. Add 2 tablespoons icing sugar. Beat to incorporate. Repeat. When half the sugar’s in, add vanilla extract and 1-2 tablespoons passion fruit juice. Continue to beat, adding sugar gradually. Taste, add more passion fruit juice and a good squeeze of lime for a slightly fizzy icing. Add a bit of milk if it’s hard to work. You want a soft but spreadable icing. Beat in a few drops of pink icing gel/colour if you wish. Spoon into an icing bag fitted with a star nozzle (mine was 1 cm wide). Pipe wide swirls to cover each cake or pile and shape it. Top with a heart sweetie or two. Grill the bacon 2 minutes per side or until crisp. Sit on kitchen paper to drain. Break into ‘wafer’ lengths. Stick them into your icing just before serving.

 

 

bacon recipe courtesy of: Sam Stern