3181. BACON PRALINE BRITTLE

Tools:
ziplock bag
baking sheets

foil
cooling rack

knife

heavy-bottomed pot

parchment paper or silicon baking mat

Candied Bacon

1/2 lb. thick sliced bacon

1/2 cup dark brown sugar

1/4 cup pure maple syrup

2 tablespoons molasses

1/2 teaspoon black pepper

Praline

3/4 cup granulated sugar

2 tablespoons water

1/2 cup chopped pecans

1/2 teaspoon kosher salt

1 tablespoons butter, at room temperature

1 1/4 cup chopped candied bacon (from above)

1 teaspoon flaked sea salt

Candied Bacon: In a large zip-top bag combine bacon, dark brown sugar, molasses maple syrup and pepper. Coat the bacon with all the ingredients by squeezing the bag, working all the ingredients together. Chill for 24 hours. On a foil lined baking sheet lay bacon flat and bake at 375° for 25-30 minutes, until bacon is brown and crisp. Transfer pan to a wire rack and allow to cool. Once cooled chop bacon. Line another baking sheet with a nonstick line and set aside.

Praline: For praline combine granulated sugar and 2 Tbsp water. Cook over medium heat for 3-4 minutes until sugar is dissolved. Add in chopped pecans and kosher salt. Stir continuously for 4-5 minutes (Mixture will be boiling) until it becomes a deep amber color. Stirring prevents the pecans from burning. Remove from heat and immediately stir in butter and chopped bacon. Once bacon it coated completely with caramel mixture spread evenly onto your lined pan and sprinkle with flaked sea salt. Allow to cool and break into pieces. 


bacon recipe courtesy of: Shelly Jaronsky, Cookies and Cups; on Chasing Delicious, April 29, 2013

2042. CORN-CAMEMBERT ICE CREAM on WAFFLES, BACON PRALINE and CARMEL SAUCE

yields 12 servings


Bacon Praline:
2 cups raw diced bacon (to yield 1 cup crispy rendered bacon)
1 cup sugar
1 tablespoon butter

Bourbon Apple Butter:
5 fuji apples, cored and sliced, skin on
5 gala apples, cored and sliced, skin on
3 tablespoons butter + 3 tablespoons butter
1 shallot, sliced
1 vanilla bean, scraped
3 tablespoons bourbon
1 cup sugar

Acorn Squash Jam:
1 acorn squash, peeled and small diced
2 apples (fuji or gala), peeled and small diced
¼ lb butter (or equivalent bacon grease)
3 shallots, small diced
1 cup sugar
2 cups diced bacon

Caramel Sauce:
1 cup sugar
1 cup heavy cream
¼ cup butter

Corn-Camembert Ice Cream:
2 cups corn, scraped and reserve cobs (or substitute frozen or canned cream corn)
2 cups milk
1 vanilla bean, scraped
1 cup sugar
½ lb camembert cheese
8 eggs

Maple Cardamom Syrup:
2 cups maple syrup
¼ teaspoon cardamom pods

Waffles:
1 package waffle mix
1 vanilla bean, scraped
bacon grease

For the Bacon Praline: Slowly render diced bacon until very crispy. Drain bacon grease and reserve for waffles. Heat sugar in a saucepan until it melts. When it becomes a caramel color, be careful not to let it burn and mix in bacon. Add butter and mix until melted. Pour mixture out onto silicone pad and allow to cool until hard. Crack into smaller pieces and process in food processor. Keep airtight at cool room temperature.

For the Bourbon Apple Butter: Melt 3 tablespoons butter and sweat shallots and vanilla. Pour in bourbon and flame. Stir in apples and sugar and cover until soft. Slowly simmer uncovered until all liquid has evaporated. Pass through a food mill. Return mixture to a smaller pot and simmer until fairly thick. Add remaining 3 tablespoons butter. Cover and cool.

For the Acorn Squash Jam: Melt butter and sweat shallots. Add squash and apples and cover. When soft, add sugar and cook down slowly. In a separate pan, render bacon until crispy. Drain and reserve bacon grease. When squash is cooked down to fairly thick consistency, add bacon. Continue to simmer until jam consistency.

For the Caramel Sauce: Heat sugar. In a separate pan, heat cream and butter. When sugar is melted and almost burnt, whisk in cream/butter mixture. Cook for 5 more minutes at a simmer.

For the Corn-Camembert Ice Cream: Scrape corn off the cob and put into saucepot with milk, sugar, and vanilla bean. Bring mixture to a simmer with cobs in the pot. Remove from heat and let mixture steep for 1 hour after removing cobs. Crack eggs and lightly whisk. Reheat corn-milk mixture and temper into eggs. Cook over a double boiler until slightly thickened. Add cheese and blend mixture until very smooth. Push through a fine mesh strainer. Cool custard before spinning in ice cream machine.

For the Maple Cardamom Syrup: Heat syrup with cardamom pods and steep until aromatic. Strain.

For the Waffles: Make waffles according to package using bacon grease instead of oil.

To Plate: Brush caramel sauce onto plate. Place waffle on sauce. Pour maple cardamom syrup over the waffle. Make a quenelle of bourbon apple butter and arrange next to waffle. Scoop corn-camembert ice cream on top of waffle. Put some acorn squash jam next to ice cream. Sprinkle with bacon praline. Shake confectioner's sugar on top. Garnish with a pinch of smoked sea salt.


bacon recipe courtesy of: Chef Lynne Gigliotti, Top Chef Season 7, Episode 1, Elimination Challenge, Bravo-TV

1351. MORNING CHEDDAR POLENTA with PRALINE BACON

6 tablespoons brown sugar
1 tablespoon chili powder
3/4 teaspoon coarse black pepper
3/4 cup pecans, coarsely chopped
16 slices bacon
6 cups water
1 1/2 cups coarse cornmeal (polenta)
1 teaspoon salt
2 tablespoons butter
8 ounces sharp cheddar cheese, shredded (2 cups), divided

Heat oven to 375º.

To make bacon: In small bowl combine brown sugar, chili powder, pepper and pecans. Place bacon slices on a foil-lined baking sheet and bake about 12 minutes until just a little more than half cooked. Drain bacon grease from pan and place strips on paper towels to remove excess fat. Turn bacon pieces over, place back on pan and sprinkle with pecan sugar mixture. Continue to bake for 10-12 minutes until topping is well browned and bacon is crisp.

To make polenta: In medium saucepan bring water to a boil. Whisk in cornmeal and salt. Reduce heat to low and stirring occasionally, cook polenta until it is thickened, about 30 minutes. Whisk in butter and 1 cup cheese. Serve hot*.

Divide polenta between 8 plates, top with remaining cheese and garnish each with 2 strips of praline bacon.

NOTE: To make polenta a day ahead: While polenta is hot, rinse and drain a 9 x 13 inch baking pan. Spread polenta in pan and let cool. Cover and refrigerate until ready to use. To reheat, remove cover and bake at 350 until heated through, about 20 minutes. Top with remaining cup of cheese and return to oven until cheese is melted. Cut into 8 pieces and serve with praline bacon.


courtesy of: Tillamook, 4175 Highway 101 North, Tillamook, Oregon 97141, 503-815-1300

1310. BUTTERMILK BACON PRALINES

1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 cup chopped pecans
1 cup whole pecans
1/2 teaspoon orange zest
4 slices bacon, cooked crisp and crumbled-make using the microwave for crispier bacon.

Again using a heavy bottomed deep saucepan, combine the sugars, buttermilk, baking soda and salt. Cook slowly over medium to medium high heat for about 20 minutes till the thermometer measures 240 degrees.

Remove from the heat and add the butter, vanilla, pecans, orange zest and bacon. Beat the mixture like the dickens using a wooden spoon until it gets smooth and creamy. Just be careful as the mixture is hot and you dont’ want to burn yourself. Drop by teaspoons onto waxed paper or a silicone mat. Let stand for about 30 minutes till cool and firm. Store in an airtight container with wax paper between layers.


courtesy of: Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook, by Martha Hall Foose | A Yankee in a Southern Kitchen

17. PRALINE BACON

1 lb. bacon
1/2 cup sugar
1 tablespoon chili powder
1/2 cup pecans, chopped well.

Heat oven to 350˚F. Lay bacon on sheet pan. Sprinkle with pecans. Combine sugar and chili powder and sprinkle this on top as well. (There will be leftover mixture, you don't have to use it all.) Bake bacon on oven until well darkened, but not burnt. Transfer to a cooling rack lying over brown grocery bag. Let cool. Bacon will harden. (As the fat in the bacon melts, it dissolves the sugar and the sugar carmelizes the smokiness of the chili powder and the pecans to the bacon.)


courtesy of: Steve Blair’s grandmother. (Steve Blair: 5203 Falls Road, #21, Baltimore, MD 21210, 443-801-7535, steve@pulpkitchen.com)