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

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

1019. BACON-WRAPPED CORNISH HENS with RASPBERRY BALSAMIC GLAZE

makes 8 servings


2/3 cup seedless raspberry jam
1/2 cup balsamic vinegar
16 bacon slices (3/4 lb)
4 (1 1/2- to 1 3/4-lb) Cornish hens

Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools). Preheat oven to 450°F. Cook bacon in batches in a large heavy skillet over moderate heat, turning occasionally, until some of fat is rendered but bacon is still translucent and pliable, 5 to 7 minutes. Transfer to paper towels to drain. Cut out and discard backbone from each hen with kitchen shears, then halve each hen lengthwise. Pat hens dry and season with salt and pepper, then arrange, cut sides down, in a large roasting pan. Brush hens liberally with glaze, reserving remainder, and wrap 2 slices of bacon around each half hen, tucking ends under. Roast in middle of oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30 to 35 minutes.


courtesy of: Gourmet, August 2003

490. BROILED SALMON with BACON RASPBERRY BEURRE BLANC

Serves 2

2 - 8 oz. fresh Salmon Fillets
6 strips maple-flavored bacon (reserve 2 strips and cut into 1/2 inch pieces)
2 tablespoons butter
2 teaspoons hazelnut syrup
1 tablespoon muscat wine
1/3 cup raspberry jam
1/4 cup hazelnuts (filberts), chopped

Place salmon fillets on an oven broiler pan and broil for 3 minutes, turn and place 2 strips of bacon on each fillet. Broil an additional 3-4 minutes or until bacon is soft-cooked. Remove, set aside, keep warm. In a non-stick skillet, over medium heat, sauté reserved bacon pieces until soft-cooked, drain and set aside. Bacon Raspberry Beurre Blanc: In the same skillet, over medium heat, melt butter, add hazelnut syrup, muscat wine and raspberry jam. Cook mixture several minutes until reduced and soft glaze is formed. Stir frequently to avoid sticking to skillet. Serve each salmon fillet by placing half of the bacon raspberry beurre blanc on each plate. Place the salmon fillet on the sauce and garnish with chopped hazelnuts.


courtesy of: Farmer John Meats / Clougherty Packing Company, 3049 E. Vernon Avenue, Los Angeles, California 90058, (323) 583-4621