3998. APPLE BROWN BETTY with MAPLE-BACON FROZEN CUSTARD

Yield: One 9 x 9-inch Brown Betty, about 10 servings

Maple–Bacon Frozen Custard:

3 slices bacon

1/4 cup brown sugar

1/4 cup maple syrup

1 tablespoon water

5 egg yolks

1/4 cup granulated sugar

1 cup heavy cream

1 cup half and half cream

1 tablespoon bourbon

Apple Brown Betty:

1/2 cup granulated sugar, divided

1 tablespoon lemon juice

1/2 tablespoon all-purpose flour

1/2 teaspoon lemon zest

Pinch cinnamon

Pinch nutmeg

Pinch cloves

6 tart apples (such as King David), peeled, cored, and sliced 1/4-inch thick

1 cup panko bread crumbs

1/4 cup grated aged cheddar cheese

1 tablespoon unsalted melted butter

Butter at room temperature for prepping the cake pan

To make the frozen custard, preheat the oven to 350ºF. Lay the bacon on a sheet tray and bake for 15 to 20 minutes until crispy. Drain the bacon on a rack or paper towels and let cool. Chop very finely and set aside.

Place the brown sugar, maple syrup, and water in a small saucepan and heat to 250ºF. Remove from the heat and add the chopped bacon. Stir quickly to combine, then pour onto silpat or cookie sheet covered with wax paper. Let cool. (This will take about 20 minutes.) When the mixture has cooled and hardened, break into pieces and store in an airtight container.

In a large mixing bowl, whisk together the egg yolks and granulated sugar. Combine the heavy cream, half and half, and bourbon in a small sauce pot and heat over medium heat until just beginning to bubble. Slowly pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the pot and cook over very low heat, stirring constantly until the mixture coats the back of a spoon, about 5 minutes. Immediately remove from the heat and strain through a fine-mesh strainer. Allow the mixture to cool in the refrigerator overnight. Process the custard in an ice cream machine according to manufacturer’s instructions. Mix in the pieces of candied bacon. Store in the freezer until needed.

To prepare the Brown Betty, preheat the oven to 325ºF. Mix together 1/4 cup of the sugar, lemon juice, flour, lemon zest, cinnamon, nutmeg, and cloves in a large mixing bowl. Add the apple slices and toss to coat. In a separate bowl, mix together the panko, cheese, melted butter, and remaining sugar.

Grease a 9 x 9-inch pan with butter. Make a one-inch-thick layer of apple slices on the bottom of the pan. Sprinkle with the bread crumb mixture. Add another layer of apple slices and top with the remaining bread crumbs. Bake for 45 minutes or until brown and bubbly.

To serve, scoop out individual portions of the Brown Betty and place on serving plates. Top each serving with a scoop of maple–bacon frozen custard.

bacon recipe source: Tory Miller, L’Etoile, Madison, WI; James Beard Foundation

3997. MAPLE BACON CREME BRULEE

Maple Crème Brulée

5 egg yolks

1/3 cup pure maple syrup

2 cups whipping cream (35%)

1/4 cup maple sugar (for the brulée)

Maple Candied Bacon

6 slices thick cut bacon

2/3 cup pure maple syrup

Maple Crème Brulée

Preheat oven to 300ºF.

In a large bowl, whisk together egg yolks and maple syrup until the mixture is thick and pale yellow. Add cream and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 5 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle about 2 teaspoons of maple sugar over each custard. For best results, use a small, hand-held torch to melt sugar.

Top with Maple Bacon.

Maple Candied Bacon

Arrange bacon in a 9-by-13-inch baking dish. Bake in a 400ºF degree oven for 15 minutes. Remove from oven; drain fat.

Reduce oven temperature to 350ºF degrees. Pour maple syrup over bacon; flip to coat. Bake, flipping bacon and rotating pan halfway through, until bacon is golden brown and syrup is thick, about 35 minutes. (Keep a close eye on it for the last 10 minutes.)

Transfer bacon to parchment using tongs. Let cool to harden.

bacon recipe source: Ruby Reduction, May 14, 2012

3994. MAPLE BACON MOCHI PANCAKE BITES

Makes around a 12-15 pancake bites, or one and a half pancake towers


For the pancake bites:

3/4 cup mochiko flour
1/4 cup all purpose flour
2 tbsp sugar
1 1/2 tsp baking powder
pinch of salt
3/4 cup milk
1 egg
3 strips of thick cut bacon

For the maple glaze:
1/2 cup powdered sugar
2 1/2 tbsp maple syrup
1 tbsp milk (if needed)

Cook the strips of bacon till crispy. Drain the excess oil, pat dry and let cool. Chop the bacon into very small pieces. Set aside.

Whisk together the mochiko and all purpose flours, sugar, baking powder, and salt. In a separate bowl, lightly whisk the milk and egg. Add the wet ingredients to the dry ingredients and mix well. If desired, sprinkle a few tablespoons of the bacon bits into the batter.

Heat a takoyaki pan over medium heat. Use a pastry brush to butter the pan. Pour the pancake batter into each hole, filling just to the top but not enough for the batter to overflow. The batter will rise, and some of the batter will spill a bit onto the sides around the hole. When the bites begin to bubble, use a wooden chopstick or skewer to test the doneness of the batter that spilled around the hole. If it feels hardened but still slightly tacky, use your skewers to flip the pancake bite over. Keep turning each bite in the pan until it is evenly golden brown. Transfer the bites to a plate and set aside.

In a small bowl, whisk the maple syrup into the powdered sugar, one tablespoon at a time. Pouring all the wet ingredients into the powdered sugar at once will cause the glaze to turn very runny. Once you have incorporated all the maple syrup, add in the milk if the mixture is still too thick.

For assembly, stack the pancake bites in a pyramid. I did this by placing 5 in a circle and adding one to the middle. Then add 3 more for the 2nd level, and one for the very top. Drizzle the pancake bites with the maple glaze and sprinkle the remaining bacon bits on top.

bacon recipe source: Courtney, Fork to Belly (@Cocobunniee), February 9, 2015

3983. MAPLE and CANDIED BACON BLONDE BROWNIES

Makes 1–8 brownies, depending on how you cut them


2 1/4 cups blanched almond flour

1 cup (6oz) maple granulated maple sugar
1/4 teaspoon baking soda
1/3 teaspoon salt
2 large eggs
1/2 cup sustainable palm shortening or ghee
1 tablespoon vanilla extract
1/4 cup pecans, finely chopped

3-4 pieces of bacon
About 1/3 cup maple syrup

For the candied bacon: Make the candied bacon before starting the brownies as it will need to cool down before breaking it up into tiny pieces for the topping.

Preheat the oven to 375 degrees

On a parchment paper lined rimmed cookie sheet, lay out the strips of bacon. You want the rim so that your bacon grease doesn’t run down into oven and start a grease fire.

Using a pastry brush, sweep a generous amount of maple syrup over each piece of bacon. You could also sprinkle maple sugar instead of using syrup, but I find that it takes less syrup and it goes on smoother and faster.

Bake in the preheated oven for about 10 minutes. Remove the baking sheet from oven and flip the bacon over. Brush the other side with maple syrup and return to the oven for another 8-10 minutes or until dark and caramel-y. Watch the bacon closely toward the end, it burns fast. Times will vary from oven-to-oven. For best results use an oven thermometer.

Remove from oven and cool.

Cut or break the bacon into small pieces. If they are too large the brownies will be difficult to cut later.

For the brownies:

Grease and line a 8×8 inch cake pan with parchment paper, leaving flaps on two sides of the pan for easy brownie removal. You don’t have to lay parchment paper both ways, just one set of flaps will suffice.

In a blender or coffee/herb grinder, pulse the maple sugar a few times to make it a finer grind.

Using a small sauce pan over medium heat, melt the palm shortening/ghee till it just becomes liquid. You don’t want it to be hot, just liquid. Remove from heat and let cool.

While the fat is cooling, combine the almond flour, sugar, baking soda and salt in a large bowl. Now add the eggs and vanilla extract to the liquid shortening/ghee and lightly beat together.

Combine the egg/fat mixture with the almond flour mixture, mixing till combined and there are no lumps in the batter. Transfer the batter to the prepared cake pan and smooth the batter out as best as you can.

Sprinkle the bacon and pecan pieces evenly over the top of the batter and bake for 22-25 minutes.

When they’re finished cooking, remove the pan and allow the brownies to cool. Slice into squares.

bacon recipe source: Jenni Hulet, The Urban Poser (@TheUrbanPoser), June 21, 2013

3980. CURRY CARROT SOUP with CANDIED DOUBLE SMOKED BACON GARNISH

Serves up 8.


Curry Carrot Soup
2 tbsp butter

1 med size sweet onions cut in chunks

½ cup celery preferably the heart with leaves cut in chunks

5 pound peeled carrots cut in chunks

2 bay leaves

1 tbsp dijon

1 cup white wine

1 tbsp coarse sea salt

1 tbsp pepper

2 tbsp curry powder

4 cups vegetable stock

water (just to cover vegetables)

2 cups 35% cream

Candied Double Smoked Bacon

2 oz. minced red onions

1 pound bacon

¼ cup maple syrup

Curry Carrot Soup 

In a medium size pot melt the butter and sauté the onions and celery for 3 to 4 minutes; deglaze with white wine.

Add the carrots, vegetable stock, bay leafs, Dijon, salt, pepper, curry powder and add water to cover vegetables.

Bring to a boil; then simmer all ingredients till soft. Approximately 45 minutes.

Remove 2 bay leafs.

Puree in a blender till smooth consistency and finish with the cream.

Candied Double Smoked Bacon

Cut 1 pound bacon in lardon; ½ inch squares and sauté them in a frying pan on high heat; let sit till they start to brown then turn on all four sides.

Place the cooked lardon on paper towel to absorb the grease, wipe your pan dry then bring the bacon back to the pan.

Once they start to heat up again pour ¼ cup maple syrup and bring to a boil; then let reduce slowly so it coats each peace.

Let cool on parchment paper. Use as a garnish for the soup.

bacon recipe source: The Kilted Chef Alain Bosse, NovaScotia.com

3959. BACON-WRAPPED MAPLE HALIBUT

2 halibut fillets

1/2 cup maple syrup
1/4 cup soy sauce
1 tablespoon dijon
Ground pepper
12 strips of bacon
Brown sugar

Preheat the oven to 375 degrees. Line a baking sheet with foil, and place an ovenproof rack on top, and then set aside.

In a medium bowl, whisk together 1/2 cup maple syrup, 1/4 cup soy sauce, 1 tablespoon dijon, and a dash of ground pepper until smooth.

Add the halibut cubes, toss to coat, and marinate for 20 minutes.

Meanwhile, arrange bacon pieces on the rack of the prepared baking sheet so they do not overlap. Par-bake in the oven for about 10 minutes, (bacon should still be somewhat pliable).

Remove bacon from the baking sheet onto paper towels and pat dry.

Then re-line baking sheet with new foil, replacing rack back on top. Wrap each halibut cube with a strip of bacon, and secure halibut cubes onto skewers. Then place onto the rack bare halibut side down. (You can toss the marinade at this point.) Sprinkle the skewered wrapped halibut with brown sugar. Bake in preheated oven until the halibut cubes are opaque and the bacon is crisp for about 20 minutes.

Remove from oven once bacon is crispy.

These can be served hot, warm, or at room temperature. Plate to serve.

bacon recipe source: Andrew Pooch, Angling Unlimited (@AUalaska), Sitka, Alaska, July 19, 2013

3931. APPLE BACON GALETTE

Yield:
 8 servings





6 slices bacon

1 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting

1/2 cup sugar

5 tablespoons cold unsalted butter, cut into pieces

4 assorted apples (such as McIntosh and Granny Smith)

1 tablespoon fresh lemon juice

1/4 teaspoon ground cinnamon

1 large egg, beaten

Maple syrup, for brushing



Make the crust: Cook the bacon in a large skillet over medium heat, turning occasionally, until golden but still soft, about 6 minutes; remove to paper towels. Reserve 1 tablespoon of the drippings in a small bowl; refrigerate until cold, about 15 minutes.



Pulse 2 slices of the bacon in a food processor until finely ground. Add 1 1/2 cups flour and 2 tablespoons sugar and pulse to combine. Add the chilled bacon drippings and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal with some pea-size pieces. Drizzle in 4 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap and chill until firm, at least 1 hour.



Line a baking sheet with parchment paper. Roll out the dough into a 13-inch round between 2 sheets of lightly floured parchment. Peel off the top sheet of parchment, then invert the dough onto the prepared baking sheet. Peel off the sheet of parchment. Refrigerate the dough until ready to use.



Preheat the oven to 375 degrees F. Make the filling: Peel the apples and slice 1/4 inch thick. Toss with the lemon juice, cinnamon, 3 tablespoons sugar and the remaining 1 tablespoon flour in a large bowl. Arrange the apples in the center of the dough, leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Cut the remaining 4 slices bacon into bite-size pieces and sprinkle over the filling.



Brush the crust with the egg and sprinkle the remaining 3 tablespoons sugar over the whole galette. Bake until the apples are tender and the crust is golden brown, about 50 minutes. (Tent loosely with foil if the filling gets too brown.) Remove from the oven and brush the filling with maple syrup while still hot. Transfer to a rack to cool slightly before serving.
 


bacon recipe source: Food Network Kitchen/Food Network Magazine

3925. MAPLE BACON WRAPPED ANDOUILLE BITES

Serves: 30


1 lb andouille sausage
1 lb thin sliced maple flavored bacon
1 ½ cups dark brown sugar, packed
3 Tbs stone ground mustard
3 Tbs sherry vinegar, or any type of wine vinegar
¼ C maple syrup
2 tsp rice wine vinegar
2 tsp black pepper
Garnish: black cracked pepper, parsley or chives

Preheat oven to 375. Line baking sheet with aluminum foil and top with baking rack that has been lightly sprayed with non-stick spray (the Aluminum foil and spray are a MUST – this is a messy recipe).

Cut the Andouille sausage down the middle lengthwise. Then cut each half into 1 inch pieces. Cut the 1 lb of bacon into 3rds. Wrap one bacon around each piece of sausage and secure with a toothpick. Set these aside while you make the glaze.

In a small saucepan, combine all the other ingredients (except the garnish). Heat over low heat and stir constantly until sugar is dissolved. Keep sauced warmed on stove top. Set aside ¼ cup of the glaze for the final glaze application.

Brush each bacon wrapped sausage with the glaze and set on the baking sheet/rack. Bake for a total of 40 minutes, remove the pan from the oven every 15 minutes and baste with the glaze. On removing from the oven, use a spoon and drizzle a small amount of the glaze that you set aside onto each bacon wrapped sausage bite. (don’t use the basting brush you had already been using as it has probably touched the raw bacon you started out with and this application will not be going back in the oven). Serve immediately.


bacon recipe source: Wendi Spraker, Loaves and Dishes (@loavesanddishes), January 4, 2015

3892. BACON STUFFED CORN CAKES

Makes 6-8 pancakes


Corn Cake Mixture:
1 1/2 cups fine or medium ground cornmeal
1 teaspoon salt
1 1/2 cups boiling water
1/2 cup milk
2 tablespoons olive oil plus some for cooking
1 tablespoon sugar
1 large egg

Filling:
4 large strips bacon, diced
3-4 scallions, minced
1 cup shredded cheese
Maple Syrup, for serving
Salsa, for serving

Stir together cornmeal and salt. Add boiling water and stir. Let sit for 5-10 minutes so water can absorb.

Stir in milk, olive oil, and egg into batter. Let rest while you make filling.

Bake bacon until crispy at 350 degrees. Dice or crumble the bacon and stir in with diced scallions and grated cheese.

To make cakes, add a drizzle of oil to a griddle or large skillet over medium heat. Once hot, add 1/4 cup of the cornmeal batter.

Immediately top batter with a small handful of the bacon filling. Spoon another 1/4 cup of batter over the top of the filling so it mostly covers the filling. It's okay if it doesn't cover everything.

Let cook for 3-4 minutes or until the edges are firm around the cake.

Flip cake and cook for another few minutes until they are cooked through.

Serve cakes immediately with maple syrup or salsa!


bacon recipe source: Nick Evans, Macheesmo (@Macheesmo), May 19, 2012

3891. SPICED and SWEET LENTILS with BACON


Serves four as a side dish


8 strips of 1/4-inch cut bacon (about a half-pound, a little less)

1-2 red onions, diced

1/2 teaspoon chicken base (optional, if you want a deeper chicken flavor)

1/2 cup white wine

1 1/4 cups dry green lentils

3 cups chicken stock

1/2 teaspoon cinnamon

1/2 teaspoon ground cumin

2 tablespoons real maple syrup

3-4 green onions, sliced thinly

Sauté the bacon over medium heat until brown and just starting to get crispy around the edges, 12-15 minutes. Add in red onions and cook until soft, about 5-7 minutes. Stir in chicken base.

Deglaze with wine and add lentils. Then add the stock, and stir in the seasonings. Cook lentils over medium heat, stirring periodically, until lentils are al dente and almost all the liquid has been soaked up, about 25-30 minutes. Off of the heat, stir in the maple syrup and season to taste.

Pour onto a sheet pan to cool. After a minute or two, sprinkle the sliced green onions on top and stir them into the lentils.


bacon recipe source: the moveable feasts, October 13, 2011; adapted from Asado Restaurant, 2810 6th Avenue, Tacoma, WA 98406

3885. MAPLE-BACON BREAKFAST SAUSAGE

Yield: 3 lb


Diced bacon: 0.50 lb
Finely chopped fresh parsley: 2 1/4 tsp
Ice water: 1/4 cup
Maple syrup: 1/3 cup
Fine sea salt: 1 1/2 tsp
Coarsely ground black pepper: 1/2 tsp
Red pepper flakes: 1 tsp
Finely chopped fresh sage: 2 1/4 tsp
Finely chopped fresh thyme leaves: 2 1/4 tsp
Finely grated ginger: 1/2 tsp
Ground fenugreek: 1/2 tsp
Ground nutmeg 1/2 tsp
Sheep casings (optional)

Place the pork and bacon on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid.

In a small bowl, add the parsley, ice water, maple syrup, salt, black pepper, red pepper flakes, sage, thyme, ginger, fenugreek, and nutmeg and stir to combine.

Nest a large mixing bowl in a bowl filled with ice. Grind the pork and bacon through the small die of the grinder into the bowl set in ice.

Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl.

Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.

Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce.

This sausage can be left uncased, either loose or formed into patties, or stuffed into sheep casings and twisted into links.

Breakfast sausages (both patties and links) are best cooked to an internal temperature of 145°F/63°C, either in a sauté pan or on a griddle over medium heat until browned.



bacon recipe source: Sausage Making: The Definitive Guide with Recipes, by Ryan Farr (Chronicle Books, 2014); The Splendid Table with Lynne Rossetto Kasper

3883. BACON BOURBON FRUITCAKE

1 c raisins
1 c chopped, pitted dates
1 c chopped dried apples
1 c bourbon
1 c brown sugar
6 T butter
4 T bacon grease (see syrup recipe below)
1 c apple juice
1 tsp ground cinnamon
1 ¾ c all purpose flour
1 ½ tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
¼ to ½ cup toasted pecans, broken

Bourbon Maple Bacon syrup
1 lb bacon, thick cut, double smoked, cut to ½ inch pieces
6 oz bourbon
1 ½ c maple syrup

Fry bacon (in 2 batches, if needed) over medium heat until golden brown. Drain off a good portion of the grease and set aside for later use in the fruitcake. OFF THE HEAT, CAREFULLY add the bourbon to bacon in the pan, stirring and scraping the bits off the bottom. Add in your maple syrup and stir. Increase heat to med/high until bubbling well. Reduce heat to low and simmer gently, stirring occasionally, for about 20 minutes. Remove from heat and let it cool for a bit. Transfer to a container and cover, refrigerate overnight.

The next day, skim the fat from the surface and using a slotted spoon, remove the bacon from the syrup mixture for use in fruitcake. Refrigerate syrup until you’re ready to baste the cakes.

Fruitcake:

Combine dried fruits, add bourbon and macerate overnight or microwave 5 minutes to rehydrate fruit.

Place fruit and liquid in a non-reactive pot with the sugar, butter, bacon grease, apple juice and cinnamon. Bring mixture to a boil stirring often, then reduce heat and simmer for 5-10 minutes. Remove from heat and cool for at least 15 minutes.

Preheat oven to 325.

Combine dry ingredients and stir carefully into the fruit mixture. When combined, stir in eggs one at a time, then fold in nuts and reserved bacon. Try not to overmix. Spoon into a 10 inch non-stick loaf pan and bake for 1 hour, or mini loaf pans and check doneness after 20 minutes with a toothpick.

remove from oven and place on a cooling rack. Baste with Bourbon Maple Bacon syrup and let cool completely before turning out of the pan.

When it is completely cool, place in a tight sealing, food safe container and put in the refrigerator. Once or twice a day for 3 days, baste the cake on all sides with syrup mixture.


bacon recipe source: Megan Schettler Schug, "Bacon Saves the Fruitcake!", KIOA 93.3, Iowa, November 27, 2013

3874. CHOCOLATE-OATMEAL CUPCAKES with MAPLE-BACON BUTTER CREAM

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

3848. BANANA BACON BUNDT CAKE

Yield: One 10-12 cup Bundt cake


Bundt Cake:
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter (room temperature)
2 cups granulated sugar
3 large eggs (room temperature)
2 tsp vanilla
1½ cups mashed overripe banana (approx 4 medium)
1 cup buttermilk (room temperature)

Glaze:
1½ cups powdered sugar
5 Tbps pure maple syrup

Candied Maple Bacon:
4 slices bacon
1 Tbsp + 1 tsp light brown sugar (packed)
1 Tbsp pure maple syrup

Bundt Cake:

Preheat oven to 350F and grease a 10-12 cup bundt pan with cooking spray.

In a medium bowl, whisk flour, baking soda, and salt. Set aside.

Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).

Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and mashed bananas. Beat well to combine.

Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of buttermilk). Fully incorporating after each addition. Do not overmix.

Add some batter into your prepared pan and press it into the cracks of the bundt pan with a small spatula. Add remaining batter until pan is no more than ¾ full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.

Bake for 60-70mins or until a toothpick inserted into the center comes out mostly clean.

Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.

Glaze:

Whisk powdered sugar and maple syrup until smooth. Thick but pourable. Pour over cooled cake.

Candied Maple Bacon:

Preheat oven to 350F. Line a baking sheet with aluminum foil and top with a wire rack.

Place maple syrup and sugar into a medium bowl and mix until combined. Add bacon slices and mix with your hands until coated.

Place strips of bacon onto wire rack and bake for 25-30mins or until browned and crisp. Remove from wire rack and place on parchment lined baking sheet to cool. Chop and sprinkle over top of glazed Bundt cake.


bacon recipe source: Olivia, Liv for Cake (@livforcake), January 20, 2016

3833. MCINTOSH MAPLE CRUMBLE with CANDIED BACON

YIELD: 6 to 8 Servings


Candied Bacon
16 Applewood smoked bacon strips
1/2 cup raw cane sugar, to coat
Smoke cayenne pepper, for sprinkling
 
Maple-Apple Filling
6 McIntosh apples, peeled, cored and cubed
1/4 cup maple liqueur or real maple syrup
1/2 vanilla bean, sliced lengthwise and seeds scraped
Pinch nutmeg

Crumble
1 cup all-purpose flour
1 cup rolled oats
1/2 cup walnuts, crushed
1/2 cup brown sugar
Pinch sea salt
1/3 cup cold unsalted butter, cut into small pieces

To make the bacon: Preheat the oven to 400 degrees F. Line a baking sheet with some parchment paper, set aside.



Lay the bacon strips on a wire rack and coat evenly with raw sugar. Lightly press the sugar into the bacon, sprinkle them with smoked cayenne pepper and transfer them onto the lined baking sheet in a single layer. Bake for about 12 minutes or until deep red and caramelized. Check on the bacon frequently, cooking time may vary depending on the thickness of the bacon. Use tongs to remove the candied bacon from the baking sheet and transfer the slices onto a wire rack. Cool completely.

To make the filling: In a baking dish, combine the apples, maple liqueur, vanilla bean seeds, and nutmeg. Mix ingredients together to combine.

To make the crumble: Reduce the oven temperature to 375 degrees F. In a big bowl, add the flour, rolled oats, crushed walnuts, brown sugar, and sea salt. Mix these ingredients together and then cut in the cold butter pieces, using a pastry cutter. Evenly distribute the crumble over the apple mixture and bake for 40 minutes or until the topping is golden brown and the filling is bubbling.

Place the crumble in bowls and top each bowl with 2 slices of candied bacon. Serve with a shot of cinnamon schnapps. Or not.


bacon recipe source: Nadia G, "Makeup Meal," Nadia G's Bitchin' Kitchen, Cooking Channel TV

3813. BACON, COFFEE and MAPLE WHISKEY MARTINI

yields 1


4 ounces coffee, room temperature

2 ounces Crown Royal Maple Finished Whiskey

1/2 ounce milk

1/2 teaspoon bacon-flavored syrup

Maple syrup

1 strip bacon, fried crisp

Ice

Fill a shaker with ice. Add coffee, whiskey, milk and syrups. (Add maple syrup to desired sweetness.)

Shake until chilled. Pour into a martini glass.

Garnish with strip of bacon.

bacon recipe source: Karen Miner, SheKnows.com (@SheKnows), January 11, 2013

3809. STRAWBERRY BACON SPINACH SALAD with POPPY SEED DRESSING

Serves: 6


1 pound of baby spinach

½ pound strawberries, washed, hulled, and diced

1 (10 oz) can mandarin oranges, drained

½ cup grated Swiss cheese

½ pound cooked bacon, chopped

½ pound button mushrooms, cleaned, trimmed, and sliced (optional)

½ cup candied pecan pieces

For the Dressing

2 tablespoons, plus 1 teaspoon white vinegar

2 tablespoons, plus 1 teaspoon maple syrup

⅓ cup grapeseed oil (or other neutral flavored oil)

2 tablespoons grated red onion

¼ teaspoon salt

1 tablespoon prepared yellow mustard

1 tablespoon poppy seeds

In a large bowl, combine all of the salad ingredients and toss well.

In a separate bowl, whisk together the dressing. Pour dressing over salad just before serving and toss.

bacon recipe source: Allison Ruth (@somethewiser), Some the Wiser, July 1, 2014

3804. SAVORY MAPLE MUFFINS with CANDIED BACON

yields one dozen

Muffins:

1/2 cup brown sugar

Candied Bacon:

12 slices bacon

2 cups flour

3 teaspoons baking powder

1/4 teaspoon salt

1 egg

1/2 cup milk

1/2 cup oil

1/3 cup maple syrup

Candied Bacon: Preheat oven to 350 degrees F. Line a jelly roll pan with foil and set a wire rack on top. Spray rack with nonstick cooking spray. Place brown sugar in a medium bowl. Separate bacon slices and add to the bowl. Stir together until the bacon is coated on both sides with brown sugar. Spread the bacon slice by slice over the wire rack and rub remaining brown sugar onto each slice. Bake until the bacon reaches desired crispness, about 20 minutes. Remove from oven and let cool for 5 minutes. Chop or crumble 8 slices of bacon for the muffin batter. Cut the remaining pieces crosswise into 1/4- inch strips; set aside for topping the muffins when they come out of the oven. 

Muffins: Increase oven temperature to 400 degrees F. In a large bowl, combine the flour, chopped bacon, baking powder and salt. In another bowl, whisk the egg, milk, oil and syrup until combined. Stir into dry ingredients just until moistened. Spray muffin pan with nonstick cooking spray and fill two thirds full. Bake 15 minutes or until toothpick inserted in center comes out clean. Immediately insert 3 or so bacon strips vertically into the center of each muffin so pieces are visible. Cool 5 minutes before removing from pan to a wire rack.

bacon recipe source: Perch's IGA

3787. MAPLE BACON BLUEBERRY PORRIDGE

40g oats

250ml milk 

1 rasher of bacon

30 ml maple syrup

2 tsp cinnamon

1 egg

blueberry compote (in recipe below)

Heat a frying pan, once very hot add your bacon and cook until crispy, remove from pan and dice your bacon until  it resembles large crumbs. Return to pan for another 20 seconds to ensure it is completely crispy (this adds a nice crunch to your porridge!). Once you are happy with your bacon place on a piece of kitchen roll and leave to one side.

Make your blueberry compote, this can be made in advance and left in the fridge for a day or two, until you need it. To make the compote, simply place your blueberries in a pan with a tiny splash of water and simmer on a low heat until you reach a jam like consistency. This can be served either hot or cold on your porridge.

Place the oats in your pan along with the milk, simmer on a low heat, stirring continuously, add extra milk until you reach your desired consistency. Once you are happy with the consistency of your porridge it is time to add the egg. Break this straight into your porridge pan and mix in over a low heat, the addition of the egg gives a real creamy custard like effect to the dish, and adds a little richness! Then add your seasoning, your cinnamon and maple syrup, add a little more of either if you fancy it a little sweeter.

To plate this dish, simply pour your porridge into a bowl, top with your blueberry compote and scatter your extra crispy bacon on top, drizzle a tiny bit of maple syrup and a light dusting of cinnamon and you are good to go!

bacon recipe source: Rude Health, September 15, 2015; created by Anna of Lunch Box London for the Rude Health London Porridge Championships

3786. SWEET FRENCH TOAST with BACON

Serves 2

4 slices premium center-cut or thick-cut bacon

2/3 cup milk

2 eggs

2 tsp vanilla extract

1 tsp cinnamon

1/8 tsp nutmeg

4 slices hearty whole-grain bread

Butter for frying

Berries (strawberries or blueberries are good) or apple slices (optional)

2 Tbsp real maple syrup

Preheat oven to 375°F/190°C. Put the bacon in the oven; bake for 18 to 20 minutes or until crispy. Remove from oven and transfer to a plate lined with paper towels.

While bacon is cooking, combine milk, eggs, vanilla extract, cinnamon, and nutmeg in a pie plate or shallow bowl; whisk until well blended.

Dip 2 bread slices into egg mixture and let stand 30 seconds to absorb the liquid. Flip bread over and let stand in mixture another 30 seconds.

Heat the butter in a nonstick frying pan over medium heat until melted (but be careful not to burn it). Add 2 dipped bread slices and cook for 2 minutes or until lightly browned. Flip over and continue cooking for 1 minute or until done. Repeat steps 3 and 4 with remaining 2 bread slices.

On each plate, place 2 strips of bacon and 2 slices of French toast. Garnish with berries or apple slices, if you'd like, and serve with syrup.

bacon recipe source: philippagraham51 (member), BBC Good Food