3952. BACON, PEAR, and RASPBERRY GRILLED CHEESE

serves: 2


4 slices sturdy, grainy wheat bread

3 tablespoons raspberry preserves

¼ cup thinly sliced red pear

8 slices cooked bacon

4 slices Muenster cheese

1-2 tablespoons butter

Preheat griddle or panini press to medium-high heat.

Assemble 2 sandwiches in this order: bread, 1½ tbs. preserves, pear, 4 slices bacon, 2 slices cheese, bread.

Spread butter on top and bottom of sandwich and grill for 4-8 minutes, or until cheese is melted and top is golden brown.

bacon recipe source: Lindsay Ostrom, Pinch of Yum (@pinchofyum), December 7, 2011

3572. LOADED MUENSTER and SHARP CHEDDAR MACARONI and CHEESE with BACON

For the sauce
2 tablespoons butter
2 1/2 tablespoons flour
2 1/2 cups whole milk, at room temperature
1/2 teaspoon mustard powder
8 oz shredded sharp cheddar
8 oz shredded muenster
cloves from 2 bulbs roasted garlic, minced into a paste (recipe follows)
2 caramelized yellow onions (recipe follows)
1/2 lb bacon, cooked and crumbled
10 oz elbow macaroni, cooked to al dente according to the directions on the package

For the topping
1/2 cup panko
1 teaspoon olive oil

Roasted Garlic

2 whole bulb garlic
canola or olive oil
kosher salt and freshly cracked black pepper

Caramelized Onions

1 tablespoon canola oil
2 large yellow onions, peeled and sliced
kosher salt and freshly cracked black pepper

Roasted Garlic: Preheat oven to 350 degrees. Cut off just the tip of the pointed-end of the bulbs of garlic to expose the tips of each clove. Drizzle exposed cloves with canola oil then sprinkle with kosher salt and freshly cracked black pepper. Wrap completely in aluminum foil with the exposed-clove side facing up inside the packet. Place foil packet into oven and roast at 350 for 1 hour or until soft and golden. Remove from oven and let cool until able to handle. Remove the cloves by squeezing the base of the bulb until the cloves push out.

Caramelized Onions: Add oil to a large saute pan and place over low heat. Preheat pan for 2 minutes then add the onions. Toss to coat with oil. Slowly saute the onions, stirring frequently to prevent burning, until the onions have caramelized and are golden, sweet and tender, about 30 to 45 minutes. Season onions to taste with kosher salt and freshly cracked black pepper. Caramelized onions can be made a few days in advance and heated just before ready for use.

Macaroni & cheese: Preheat oven to 400 degrees. Spray a deep glass or ceramic loaf pan with cooking spray. Set aside.

In a small bowl, toss together the panko bread crumbs and olive oil for the topping. Work the oil into the bread crumbs with your fingers until evenly disbursed with no lumps. Place in a dry saute pan over medium heat. Toast the bread crumbs until golden, stirring regularly for even toasting. Remove from heat and set aside.

Bring a large pot of salted water to a boil over high heat. Boil pasta until tender according to the directions on the package. Drain thoroughly.

While the water is coming to a boil and the pasta is cooking, make the cheese sauce. Add butter to a medium sized sauce pan over medium heat. Once butter has melted, add flour to create the roux. Cook the roux, whisking constantly for about 2 to 3 minutes, to cook away the raw flour flavor. Slowly drizzle in the room temperature milk while whisking constantly to dissolve the roux into the liquid. When the liquid is first introduced the roux will begin to seize up, but as more liquid is added it will return to a smooth paste. Adding the liquid too quickly will result in a lumpy sauce. Once all milk has been incorporated into the bechemel, add the mustard powder. Stir. Cook bechemel over medium heat, stirring frequently and scraping the bottom of the pan to prevent scorching, until sauce comes to a simmer, not a boil. Simmer 2-3 more minutes until thickened to the point of coating the back of a spoon. Add muenster, sharp cheddar and roasted garlic paste. Stir until cheese has completely melted into the bechemel. Taste. Adjust seasoning with kosher salt and freshly cracked black pepper as desired.

In a large bowl or pot, combine cooked/drained macaroni, cheese sauce, caramelized onions and bacon. Stir to coat pasta thoroughly and evenly disperse ingredients. Pour into prepared pan. Sprinkle top evenly with toasted panko. Place into preheated oven. Bake at 400 for about 20 minutes or until cheese sauce is bubbly around the edges. Remove from oven and let rest for 5 minutes before serving.


bacon recipe source: Amanda Simpson, What We're Eating (@whatwereeating)

3571. BBQ CHICKEN GRILLED CHEESE on CIABATTA with HOT CANDIED BACON

1 lb. boneless, skinless chicken breasts
1 12 oz. Coca Cola
1 bottle barbecue sauce
1 bag angel hair slaw
1 tomato, diced
1/2 onion, diced
1 jalapeno, diced
1 cup mayonnaise
salt and pepper to taste (for the slaw)
1 cup brown sugar
3 tablespoons cayenne pepper
1 lb. bacon
16 oz. muenster cheese, sliced thin

Add the chicken, Coca Cola and barbecue sauce to a slow cooker on low. Cook for 6-8 hours, until done. (You could alternatively pour the soda and sauce over the breasts in a baking dish, cover and bake for 35-35 minutes on 375). Combine the slaw, tomato, onion, jalapeno, mayo and salt and pepper; cover and refrigerate. Preheat oven to 400 degrees. Arrange bacon on a foil lined baking sheet. Combine the brown sugar and cayenne in a small bowl; sprinkle over bacon and bake for 12-15 minutes, until done and crispy. Assemble the sandwiches by cutting the ciabatta into sandwich sized pieces, then slicing in two. Pile on the BBQ chicken, cheese, slaw and bacon. Heat in a skillet over medium heat until the cheese is melted.


bacon recipe source: Dixie Chik Cooks (@dixiechikcooks), June 26, 2014

3542. BACON, ONION, and MUENSTER TART

makes about 48 hors d'oeuvres


1 teaspoon vegetable oil for pan

3 tablespoons cornmeal

1 pound store-bought pizza dough

1/2 pound meaty, thick-cut bacon, cut crosswise into 1/4-in.-thick pieces 

2 cups thinly sliced yellow onions 

1/2 pound Alsatian münster, taleggio, or other washed-rind cheese, rind removed and cheese cut into 1/2-in. dice 

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper 

 

Preheat oven to 450°. Bring a medium pot of water to a boil. Pour oil into a 12- by 17-in. rimmed baking pan and lightly oil with a paper towel. Sprinkle pan with cornmeal.

On a lightly floured surface, stretch dough with hands and/or roll with a rolling pin into a rectangle roughly the same size as the pan. Transfer dough to pan, stretching to fit. Fold over 1/2 in. of dough around edges to form a slightly raised rim for the tart. Prick dough all over with a fork.

Add bacon to boiling water and blanch 30 seconds. With a slotted spoon, transfer to paper towels to drain. Add onions to water and blanch 2 minutes, then drain in a colander and spread evenly over dough. Scatter cheese over onions, then sprinkle bacon over cheese. Sprinkle with salt and pepper.

Bake tart until cheese is melted and beginning to brown and crust is crisp and well browned, 20 to 25 minutes. Lift out of pan with a spatula, cut into roughly 2-in. squares, and serve immediately.
Make ahead: The tart can be made up to 2 days ahead and kept wrapped in waxed paper at room temperature. To serve, unwrap and reheat 10 minutes at 200°.


bacon recipe source: Greg Higgins, Higgins Restaurant & Bar, Portland, Oregon; Sunset Magazine, April 2009

3539. BAKED TOMATOES stuffed with CREAMY STOVETOP BACON MACARONI and CHEESE

yields four servings


Bacon macaroni and cheese:
Kosher salt
1 pound elbow macaroni
6 strips thick-cut smoked bacon, cut in 1/4-inch pieces
1/4 cup all-purpose flour
4 cups hot whole milk
freshly ground black pepper
1 teaspoon dry mustard, or more as needed
8 ounces sharp Cheddar, shredded (2 cups)
8 ounces Muenster cheese, shredded (2 cups)
1 tablespoon hot sauce

Baked tomatoes:
4 beefsteak tomatoes
Kosher salt and freshly ground black pepper
1/4 cup panko
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley
Olive oil, for drizzling

For the mac and cheese: In a pot of boiling salted water, cook the pasta until al dente; drain. Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan. Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper. You'll need 1 to 2 cups of mac and cheese for the tomatoes.

For the baked tomatoes: Set your oven rack to the middle position and preheat your oven to broil. Using a paring knife, remove the tops of your tomatoes (the stem end), and then carefully hollow each one out with a spoon. You want to create a bowl, while removing all the seeds and some of the flesh, leaving about 1/2-inch of flesh in each tomato. Season the inside of the tomatoes with salt and pepper. Then stuff each one with as much mac and cheese as you can, 1/4 to 1/2 cup. Mix the panko, Parmesan and parsley together, and season with salt and pepper. Pile some of the breadcrumb topping onto each tomato. Each one will accommodate about 2 tablespoons of the topping. Now, drizzle the breadcrumbs with olive oil, so the panko browns up nicely. Broil the tomatoes until the breadcrumb topping is golden brown and crispy, 2 to 3 minutes.


bacon recipe source: Kelsey Nixon, "After Hour Eats," Kelsey's Essentials, Food Network

3300. BACON, PEAR, and RASPBERRY GRILLED CHEESE

serves two


4 slices sturdy, grainy wheat bread
3 tablespoons raspberry preserves
¼ cup thinly sliced red pear
8 slices cooked bacon
4 slices Muenster cheese
1-2 tablespoons butter

Preheat griddle or panini press to medium-high heat. Assemble 2 sandwiches in this order: bread, 1½ tbs. preserves, pear, 4 slices bacon, 2 slices cheese, bread. Spread butter on top and bottom of sandwich and grill for 4-8 minutes, or until cheese is melted and top is golden brown.


bacon recipe source: Lindsay Ostrom, Pinch of Yum, December 7, 2011

2820. TURKEY, BACON and MUENSTER SANDWICHES

makes four sandwiches


4 bacon slices
1 loaf sourdough or roasted garlic bread
1/4 cup balsamic vinaigrette
1/2 lb. thinly sliced, smoked deli turkey
1 (12-oz.) jar roasted red bell peppers, drained and sliced
1-oz. slices Muenster or Havarti cheese

Cook bacon. Cut top off bread loaf and reserve; hollow out loaf, leaving 1-inch-thick shell. Drizzle 2 tablespoons of the vinaigrette evenly in bottom of bread shell. Layer with half the turkey, peppers and cheese. Repeat layers and top with bacon. Drizzle evenly with remaining vinaigrette and cover with reserved bread top. Press down firmly and wrap in plastic wrap. Chill at least 1 hour or up to 8 hours before serving. Slice to make 4 sandwiches 


bacon recipe courtesy of: Mama Dean's Southern Cooking at Meador Homestead by Dean Meador Smith. Indigo River Publishing, 2012; Today in Mississippi, The Electric Power Associations of Mississippi

2459. BACON EGG and MUENSTER SANDWICH

serves four


10 slices thick bacon
4 slices muenster cheese
4–8 eggs (depending on length of bread)
8 slices rustic bread
3 tablespoons butter, softened

Cook bacon over medium low heat until golden brown. Put on paper towels to drain. Butter 2 slices of bread. Cook 1–2 eggs and place on bread. Add bacon slices and muenster.


bacon recipe courtesy of: Bryan Bowers, A Foodie Blog, January 15, 2012

2140. MUENSTER and BACON GRILLED CHEESE on ROSEMARY OLIVE OIL BREAD

makes three servings


1 loaf of rosemary olive oil bread
butter
muenster cheese
1 lb bacon, fully cooked
sliced tomatoes, optional
avocado slices, optional
flavored mayonnaise (like chipotle mayo), optional

Butter one side of each slice of bread and set aside. Preheat a Panini press, George Foreman grill, pancake griddle, or large pan on the stove. Slice the Muenster cheese (if you haven’t bought the pre-sliced variety). Slice tomatoes and avocado (if using). Put buttered bread butter-side down on whatever appliance you are using to heat the sandwich. If you’re using a flavored mayo, slather the non-buttered side of the bread with mayo. Layer with cheese, bacon, and whatever else you are using. Finish with another layer of cheese and top with the other piece of bread, butter side up. Cook according to specification for whatever appliance you’re using.


bacon recipe courtesy of: Le Food Snob, October 12, 2010

1770. PROVOLONE, AVOCADO and BACON WRAP

makes one sandwich


1 10-inch flour tortilla
2-3 teaspoons mayonnaise
4 thin slices provolone or Muenster cheese
1 1/2 teaspoons mango chutney
2 slices bacon, cooked until very crisp, and blotted on paper towels
1/4 ripe avocado, peeled and sliced lengthwise into 4 thin slices
alfalfa sprouts

Spread the tortilla with the mayonnaise, cover with the cheese, and spread on the chutney. Lay the bacon horizontally end-to-end on the tortilla, top with avocado and sprouts, and wrap up.


bacon recipe courtesy of: Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 86

1688. BACON and CORN-STUFFED TOMATOES with MUENSTER CHEESE

makes six servings


6 medium tomatoes
1 tablespoon butter
1/4 cup sliced green onions
1/3 cup diced green pepper
2 1/2 cups fresh corn kernels (4-5 ears), cut from the cob
2 tablespoons water
1 tablespoon fresh thyme leaves, or 1/4 teaspoon dried thyme
6 slices chopped cooked bacon
2 tablespoons mayonnaise
1 1/2 cups shredded Muenster cheese

Slice the tops from the tomatoes. Carefully scoop out the pulp, leaving a shell. A serrated grapefruit spoon or melon baller works well for this. Turn the tomatoes upside down and drain on paper toweling.

Preheat oven to 400ºF (205ºC). Lightly grease a pizza pan or other baking sheet. Set aside.

Heat the butter in a 9 or 10-inch skillet. Add green onions and sauté over a medium heat about 3 minutes. Add green pepper and sauté 2 to 3 minutes longer.

Add the corn kernels, water and thyme. Bring to a boil. Cover and cook at a gentle boil until the corn is tender, about 5 to 7 minutes.

Remove from heat. Stir in bacon pieces and mayonnaise.

Fill each tomato with 1/6 of the mixture.

Bake for 10 to15 minutes, until the tomatoes are almost cooked, but still hold their shape. Remove from oven and top each tomato with 1/4 cup of the Muenster.

Bake 3 to 5 minutes, until the cheese melts. Or, place the cheese-topped tomatoes under a hot broiler. Broil just until cheese melts and slightly browns.


bacon recipe courtesy of: Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820

1169. MUENSTER BLT

16 slices bacon, crisp-cooked and drained
48 crackers
1 pound Muenster cheese, cut to fit crackers
48 flat leaf parsley sprigs
24 cherry tomatoes, halved

Break bacon into bite-size pieces. Top each cracker with cheese piece, parsley sprig, tomato half and bacon pieces.


courtesy of: Carr's Crackers & Cookies, Kellogg Consumer Affairs, PO Box CAMB, Battle Creek, Michigan 49016

1127. BACON and COLBY-MUENSTER CHEESEBURGERS on ENGLISH MUFFINS

makes 4 servings


1 pound ground beef (85 percent lean)
1/2 teaspoon salt
1/8 teaspoon ground red pepper
3/4 cup sliced mushrooms
1 tablespoon butter
1/4 cup sliced green onion

FOR SERVING:
2 English muffins, split, toasted
4 slices Colby cheese, quartered
3/4 cup (3 ounces) shredded Muenster cheese
4 slices bacon, cooked, crumbled

Combine ground beef, salt and red pepper, mixing lightly but thoroughly. Divide into 4 portions and form patties, 1/2 inch thick. Place on rack in broiler pan so burgers are 3 to 4 inches from heat. Broil 10 to 12 minutes, turning once. Meanwhile saute mushrooms in butter until tender; remove from heat and stir in green on ion.

TO SERVE: Top each muffin half with equal amounts of Colby cheese, burger, mushroom mixture and Muenster cheese. Place under broiler to melt cheese. Sprinkle each with bacon.


courtesy of: Gourmet Cheeseburgers Cookbook, American Dairy Farmers and Beef Industry Council

401. BACON and EGG SOUP

1 lb. good bacon
1/2 cup chopped shallots
3/4 cup frozen spinach or collard greens
1/2 cup water
2-4 eggs
3 cans Campbell's chicken broth
1/3 cup shelled chopped pistachios
3/4 cup fresh cilantro, loosely chopped
3/4 cup grated muenster cheese
several tablespoons heavy cream, to taste
black pepper, sage, mace
2 tablespoons dry sherry
1 packet unflavored gelatin (optional)

Chop the bacon and the shallots both small and fry them together in a pan until the bacon is crisped. Set them aside. Drain off all the grease except a little, and use that and the water to cook the collards until they soften. Turn off the fire and let your pan cool while you beat two or three or four eggs. If you only use two eggs, first sprinkle a packet of unflavored gelatin into your chicken stock. Beat the chicken stock into the eggs. Pour this into the pan with the collards and heat, stirring constantly, until the soup thickens. This will be sudden, so keep your fire moderate and watch closely. While you're stirring, throw in the pistachios and cilantro, and season to taste with black pepper, a good pinch of rubbed sage, and a little mace. When the soup has thickened, turn off the fire and keep stirring. Add the crisp bacon and onions, and a little later the cheese, stirring the whiles until the cheese melts. Temper it up with sherry and cream and serve it forth.

NOTE: You can also make this soup with leftover baked ham, and use the juices from the ham's baking if you're not on a low-salt diet. A very nice addition is queso de freir, also known as queso para freir, queso fresco, queso blanco fresco, and panela. It's a crumbly white Hispanic cheese that doesn't melt when you cook it. If you take a slice and fry it in a little oil, browning it on both sides, it's like an entire slice of the little crispy bits you get around the edges of a grilled cheese sandwich. Take several of these browned cheese slices and use your scissors to cut them up into strips. At the last minute, throw them into the soup in place of the grated cheese.


courtesy of: Teresa Nielson Hayden