3581. BACON-CHOCOLATE MOUSSE with MAPLE WHISKEY CREME

makes 12+ servings


Mousse:
12 oz. best quality semi sweet chocolate chips 
1/2 cup sugar 
3 eggs 
1 cup hot milk 
1 tablespoon vanilla extract 
4 slices of thick sliced bacon, cooked crisped, drained and cooled 

Maple whiskey creme: 
1 cup of heavy cream 
1/2 cup of powdered sugar 
1/4 cup of pure maple syrup
1 - 1/2 tablespoons whiskey
1 teaspoon maple extract 
1 teaspoon vanilla extract 

Mousse: Combine chocolate, sugar, and eggs in a blender and blend until combined. Add hot milk and vanilla. Blend until smooth. Stir in finely chopped bacon. Pour into demitasse cups, mini martini glasses or ramekins and chill at least 2 hours. (This can also be poured into a prepared graham cracker crust and served like a pie.) Top with a dollop of maple whiskey crème

Maple whiskey creme: With an electric mixer, Whip the crème and sugar until thick. Add syrup, whiskey and extracts and whip to desired thickness. Serve on mousse.


bacon recipe source: tamaralittrell (member), BakeSpace (@bakespace)

3382. MAPLE-BACON MOUSSE TARTS

Maple mousse
1 cup (240 ml/ 8 fluid oz.) pure maple syrup
4 large egg yolks
1 package (7g/1 tablespoon) unflavoured gelatine
1 1/2 cups (360 ml. g/12 fluid oz) whipping cream

Bacon-nut crust
About 5 strips of bacon, cooled and crumbled
1 1/2 cups crushed nuts of your choice such as almonds, hazelnuts or walnuts
1 egg, beaten, at room temperature
2 tablespoons sugar

Meringue
3 large egg whites at room temperature
3/4 cup (165 g./5.5 oz) sugar

Maple Mousse: Bring maple syrup to a boil then remove from heat. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle). Add warmed egg yolks to hot maple syrup until well mixed. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour, or until ready to use.

Bacon-Nut Crust: Use a food processor or a zip-lock back with a rolling pin to crush your nuts if whole, use about 1 cup of whole nuts to get 3/4 cups crushed. You want it somewhat coarse. In a bowl mix the crumbled bacon and nuts with the beaten egg and the sugar. Take 6 small 1/2 cup capacity Pyrex cups or a similar container and line the inside with aluminum foil. Spread 1/4 cup of the mixture in the bowl, all the way up to the sides making sure you have a thin and even clean layer all around. Bake at 350 degrees F/175 degrees C. until the nuts are golden and fragrant (about 15 minutes). Let cool completely before unmolding.

Meringue: Preheat the oven to 300 degrees F/150 degrees C. Put the egg whites in a large bowl. Using an electric mixer beat for a few minutes until the whites become stiff. Now add the sugar, a little at a time, whisking until the mixture is stiff and glossy. You should be able to turn the bowl upside down and the mixture won’t fall out. Place baking parchment on to a clean baking sheet. Using a spoon or a piping bag, dollop the meringue into circles that fit inside the rim of your edible cups. Put the tray in the oven, then immediately turn the oven down to 250 degrees F/130 degrees C. and bake for 45 minutes. Turn off the oven and allow the meringues to cool in the oven for a few hours.

Assemble: Carefully unmold the crusts and fill each one with the chilled maple mousse. Decorate as desired using the meringues and any left over bacon bits.


bacon recipe source: Valerie, Une Gamine dans la Cuisine, April 28, 2011

2695. MOUSSE of PETITS POIS with CRISP BACON and ONION RINGS

serves six


Mousse
3 sheets leaf gelatine
200 grams petit pois
1 bunches fresh mint
1 pinches sugar
75 ml double cream

Onion rings
6 rings of onions
100 grams flour
1 egg, beaten
50 grams breadcrumbs

Garlic croutons
6 croutons
2 tablespoons garlic oil

To serve
6 rashers of streaky bacon

For the mousse: place the gelatine leaves into a tray of cold water for 2-3 minutes, or until softened. Bring the water to the boil in a saucepan, then add the peas and mint and boil for 1-2 minutes. Remove from the heat. Transfer to a blender and blend to a smooth purée. While the purée is still hot, remove the gelatine leaves from the water, squeeze out any excess moisture and add to the purée and blend again. Pass the purée through a sieve into a bowl, then season to taste with sugar, salt and pepper. Set aside to cool completely, about 30 minutes. When the purée is set, whip the double cream to soft peaks and fold it into the purée. Cover with cling film and place in the fridge for at least 2 hours to allow the mousse to set completely.



For the onion rings: heat a frying pan with 1-2cm of oil. Dip the onion rings in the flour, then into the egg then roll in the breadcrumbs to cover. Fry in the oil for 3-4 minutes, or until golden-brown and crisp. 



For the garlic croutons: drizzle the croutons with garlic olive oil. 

To serve, spoon the mousse onto a serving plate, top with a slice of crisp bacon and an onion ring and crouton.


bacon recipe courtesy of: Galston Blackiston, Market Kitchen, Good Food Channel, UKTV

2549. PATE MOUSSE with BACON and WALNUTS

yields three cups

8 slices bacon, diced

1 pound chicken livers 

½ cup brandy 

¾ cup heavy or whipping cream 

1 medium-size yellow onion, chopped

¼ cup mayonnaise 

1 teaspoon dried thyme 

Large pinch ground nutmeg 

Salt and freshly ground black pepper, to taste

½ cup coarsely chopped walnuts 

3 tablespoons chopped fresh Italian parsley 

crumbled crisp bacon and chopped fresh Italian parsley, or whole walnut meats and chopped parsley (garnish)

One day before serving, fry the diced bacon in a medium-size skillet until crisp. Remove from the pan with a slotted spoon and drain on paper towels. Sauté the livers in the hot bacon fat over medium-high heat until brown on the outside but still pink inside, 4 or 5 minutes. Remove from the pan and reserve. Pour the brandy into the skillet over medium heat and stir, scraping loose browned bits on the bottom of the pan. Add the cream and heat to boiling. Reduce heat and simmer until reduced to about 1 cup. Process the livers, onion, and reduced cream in a food processor fitted with a steel blade until smooth. Add the mayonnaise, thyme, nutmeg, salt to taste, and lots of pepper. Process until smooth. Add the diced bacon, walnuts, and 3 tablespoons parsley and process just until blended. Transfer the liver mixture to a crock or decorative serving dish and refrigerate covered overnight to allow the flavors to blend. Garnish the pate with crumbled bacon and parsley or walnuts and parsley. Serve with crusty bread or assorted crackers.

bacon recipe courtesy of: The Silver Palate Good Times Cookbook by Sheila Lukins and Julee Rosso, for Cookstr

1917. SEARED HALIBUT with AVOCAO MOUSSE, BACON and BRAISED ROMAINE

yields four servings


4 (5-oz portions) halibut filets
4 avocados, skinned and pitted
½ cup bacon lardons
4 ears corn, shucked and kernels off the cob
1 head romaine lettuce, ribs removed, 1” dice
1 cup cherry tomatoes, quartered
2 limes, juiced
1-2 tablespoons chicken stock
butter
salt
extra virgin olive oil

For avocado, push through a tamis or sieve until smooth. Season with salt, pepper, and lime juice to taste. Set aside.

For ragout, render bacon lardons and sauté with corn kernels. Add romaine and sweat. Mix in cherry tomatoes. Season with salt, pepper, lime juice, a pat of butter, and chicken stock to taste.

Season halibut and sear in a sauté pan with olive oil. Flip over and finish cooking until done. Let rest before serving.

To Serve: Spoon avocado mixture onto a plate. Pile ragout on top of the avocado. Place halibut on top of ragout.


bacon recipe courtesy of: Chef Ashley Merriman, Top Chef, Season 6, Episode 5, Elimination Challenge, Bravo

702. CRISPY BACON RINGS with SMOKED SALMON MOUSSE

yields 6


4 large carrots, washed
6 slices bacon, cut in half widthwise
12 toothpicks
6 slices smoked salmon
1/2 cup cream cheese
Alfalfa sprouts, or other sprouts

Preheat oven to 375°F. Cut carrots into 2-inch pieces from the thick end, so there are 12 pieces. Lay the 12 pieces of bacon on a flat work surface and then place a carrot piece at the end of each slice. Roll up so that the bacon is wrapped around the carrot pieces and secure with a toothpick. Place on a baking sheet and bake for 25 minutes, until the bacon is golden and crispy. Remove toothpicks and carefully slide the bacon rings off of the carrots. Discard carrots and cool bacon rings on a rack. Puree the smoked salmon and cream cheese in a food processor. Spoon into a piping bag, or freezer bag with the tip cut off and pipe mousse into the bacon rings. Garnish with sprigs of sprouts.


courtesy of: Michael Smith, "Chef At Home," Food TV/Canada