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

3820. BACON & BROWN SUGAR OLD FASHIONED

Serves: 1 drink


1 tsp brown sugar simple syrup*
1 orange wedge
2 dashes bitters
2 oz bacon infused bourbon (see recipe here)
1 cocktail cherry

In an old fashioned glass gently muddle the brown sugar simple syrup, bitters and orange wedge, taking care not to muddle the orange peel.

Fill glass with ice, pour in bacon infused bourbon and garnish with a cherry.

*To make brown sugar simple syrup, combine equal parts brown sugar and water. Heat until sugar is dissolved. Allow to chill thoroughly before using.


bacon recipe source: Nicole, The Marvelous Misadventures of a Foodie (@marvelousfoodie), June 2013

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

3570. QUINCE with CIPOLLINI ONIONS and BACON

yields six servings 


1 pound cipollini onions 
2 ½ to 3 pounds quinces (about 5), peeled, cored and cut into 1-inch chunks 
6 tablespoons pure syrup 
½ pound thick-cut bacon 
4 tablespoons good quality balsamic vinegar 
¾ teaspoon ground nutmeg 
Salt and ground black pepper 
1 tablespoon chopped flat-leaf parsley leaves
Leaves from 5 sprigs fresh thyme

Bring 2 quarts water to a boil, add the onions, turn off the heat and let sit 5 minutes. Drain and allow to cool.

Heat oven to 425 degrees. Toss quinces with half the maple syrup and spread in a single layer in a large baking pan. Bake 25 minutes, until tender.

Peel and trim the onions. Quarter large ones; cut small ones in half. Fry bacon in a large sauté pan over medium heat until browned. Remove and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat. Add onions to the pan and sauté on medium until lightly browned, about 6 minutes.

Cut bacon strips in 3/4-inch pieces. Add to pan with onions. Reduce heat to low. Add remaining maple syrup and the vinegar. Fold in quince. Add nutmeg and season with salt and pepper. Add parsley and thyme. Gently fold ingredients together. Cook a few minutes, then serve warm.


bacon recipe source: Florence Fabricant, The New York Times/Cooking (@nytfood); adapted from Eric Gorman, White Silo Farm and Winery, Sherman, CT

3605. BACON and CORNMEAL FRIED MUSH

makes several slices, depending on thickness


1½ cups yellow corn meal or can use white
1 teaspoon kosher salt
3½ cups water
8 slices bacon, cooked and crumbled
syrup, for serving
butter or bacon grease for frying

In a medium saucepan, bring water to a boil. Add the salt. Once boiling, whisking constantly, slowly pour in the cornmeal. Reduce heat and simmer until thick, about 3-4 minutes. Remove from heat and stir in the bacon.

Spread into a greased bread pan. Cover and chill overnight.

Slice the mush into ½ inch to 1 inch slices.

Coat the bottom of a skillet with bacon grease or butter. Either coat with flour or without, and fry until golden and crisp around the edges.

Serve with butter & maple syrup if desired.


bacon recipe source: Cassie (member), Just a Pinch (@JustAPinchCooks)

3546. MASA WAFFLES with HATCH CHILE and BACON

makes six waffles


1 cup pancake mix (recommended: Bob's Red Mill's 10-grain)
1 cup masa harina
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup canola oil
2 eggs, whites & yolks separated
2 tablespoons agave syrup
4-6 Hatch (or other green) chiles, roasted, peeled and seeded
non-stick vegetable spray
10-12 slices bacon
cinnamon agave syrup to serve

Fry the bacon in a medium skillet until crispy. Drain on paper towels. Heat your waffle iron and set it between medium and dark. Finely chop 2 of the hatch chiles. Slice the remaining 2 chiles vertically into wide strips and set aside. In a mixing bowl, whisk together pancake/waffle mix, masa harina, baking powder and salt. In a small bowl, whisk together milk, canola oil, egg yolks and agave syrup. Add wet ingredients to dry and stir just until combined. In a small bowl, whisk the egg whites until soft peaks form. Fold the egg whites into the batter mix. Spray the waffle iron with non-stick vegetable spray. Pour batter onto the iron and sprinkle on ~1 tablespoons chiles. Close the lid and cook 3-4 minutes until browned. Garnish with 1-2 slices of chile and 1-2 slices of bacon. Drizzle with cinnamon agave syrup.


bacon recipe source: dailywaffle (member), Food52 (@Food52),  August 26, 2013

3406. BACON BAKLAVA with BOURBON HONEY SYRUP

makes 24 servings


3 cups pecan halves
1 cup pistachios
1/2 teaspoon ground cinnamon
1 2/3 cups sugar, divided
3/4 cup cooked and crumbled bacon slices
1 (16-oz.) package frozen phyllo pastry, thawed
1 cup unsalted butter, melted
3/4 cup honey
1 (4- x 2-inch) lemon peel strip
1 tablespoon fresh lemon juice
1 (3-inch) cinnamon stick
1/4 cup bourbon

Preheat oven to 325º. Process first 3 ingredients and 2/3 cup sugar in a food processor until the texture of coarse meal. Add bacon; pulse 3 times.

Place 2 phyllo sheets in bottom of a lightly greased 13- x 9-inch pan. Brush well with melted butter. Repeat with 10 sheets, brushing with butter between every 2 sheets. Sprinkle half of nut mixture (about 2 1/2 cups) over phyllo. Repeat phyllo layering with 12 sheets, brushing with butter between every 2 sheets. Sprinkle with remaining nut mixture. Top with 15 sheets, brushing with butter between every 2 sheets. Brush top with butter. Using a sharp knife, score baklava into 1 1/2-inch squares. Bake at 325º for 30 minutes. Reduce temperature to 300º, and bake 50 minutes or until golden brown.

Meanwhile, combine 1 cup water, honey, next 3 ingredients, and remaining 1 cup sugar in a heavy saucepan. Bring to a boil over medium-high heat; reduce heat to low, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; let stand 15 minutes. Strain mixture into a 1-quart glass measuring cup. Stir in bourbon; cool completely (about 1 hour).

Pour syrup evenly over baked baklava. Cool to room temperature. Cover loosely with foil; let stand at room temperature at least 2 hours or overnight before serving.


bacon recipe source: Bourbon & Bacon: The Ultimate Guide to the South's Favorite Food Groups, by Morgan Murphy (@_MorganMurphy) and the Editors of Southern Living Magazine (Oxmoor House/Southern Living/Time House Entertainment, Inc., 2014)

3334. CANDIED BACON and CHOCOLATE TARTLET with PORK SCRATCHING SNAP, CREME FRAICHE and CARAMEL SAUCE

serves four


For the sweet pastry
100 grams of butter, cubed and cold
50 grams icing sugar
175 grams plain flour

For the filling
225 mls double cream
1 tablespoon caster sugar
150 grams Godiva dark chocolate pellets
125 grams streaky bacon, finely chopped
2 tablespoons of golden syrup

For the pork scratching snap
200 grams caster sugar
25 grams butter
50 grams pork scratching, chopped finely

For the caramel sauce
100 grams double cream
50 grams soft light brown sugar
50 grams butter
Crème fraiche, to serve

First make your sweet pastry (or pâte sucrée) by blending the butter, icing sugar, plain flour and eggs in a food processor and mix until everything comes together into a ball of dough. Wrap in cling film and leave to rest in the fridge for an hour.

Then preheat your oven to 160C (320F) and butter four individual tart tins, 10-cm across.

Roll out your pastry to a thickness of about 5mm and line your tart tins. If your pastry sticks, a good tip is to roll it out between two sheets of cling film (tip from @tomsdinner on Twitter). Prick the pastry and place the tins in the freezer for 15 minutes, then blind bake in the oven for about 12-15 minutes until the pastry is cooked through and golden. Leave to cool.

Next make your candied bacon by frying the streaky pieces in a pan until they are cooked through and slightly crispy. Place in a bowl and stir through the golden syrup. To refine further, place in a food blender or processor and pulse very briefly to make smaller nuggets.

To make the chocolate filling, put the cream and sugar into a saucepan and bring to the boil. Remove from the heat and mix until the chocolate has melted. Add roughly two-thirds of the bacon nuggets (keeping some back for presentation) and mix further and then pour the sauce into the cooked pastry cases. Leave to set at room temperature for an hour or so.

To make the pork scratching snap, place the sugar in a saucepan and gently heat until it melts and forms a caramel. Jiggle the saucepan slightly to help it on its way and do keep an eye on the caramel, as in my experience it can burn very quickly. Add the butter and the chopped pork scratchings and mix together. Then pour onto a sheet of greaseproof paper, spreading and thinning with a pallet knife and leave to cool and set. Once set, cut or smash with the back of a knife to create shards.

Finally, make the caramel sauce by heating the butter and sugar together in a saucepan, take off the heat and then mix through the cream.

To serve, drizzle the caramel sauce over your plate of choice, place the chocolate tart on top, add a quenelle of crème fraiche and a shard of the pork scratching snap and then dot a small spoonful of the remaining candied bacon onto the crème fraiche.


bacon recipe source: Danny Kingston (@FoodUrchin), on Great British Chefs, Unit 4, Pride Court 80-82, White Lion Street, London, N1 9PF

2927. CREAMY POLENTA with BACON and CRANBERRIES

yields four servings


Polenta:

2 cups low-sodium chicken broth
3 teaspoons kosher salt, plus extra for seasoning
1 1/4 cups polenta or yellow cornmeal
1 cup freshly grated Parmesan
3/4 cup whole milk, at room temperature
5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
Freshly ground black pepper

To Assemble:

10 to 12 strips thick-cut applewood smoked bacon (about 1 pound)
1 cup mascarpone cheese, at room temperature (about 8 ounces)
3 tablespoons maple syrup or agave
Pinch kosher salt
1/2 cup dried cranberries

 

For the polenta: Bring the broth, 2 1/2 cups water and the salt to a boil in a heavy 5-quart saucepan over medium-high heat. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pan from the heat. Add the Parmesan, milk and butter. Stir until the butter and Parmesan have melted. Season with salt and pepper.

For assembly: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bacon in a single layer on a rimmed baking sheet. Bake until brown and crispy, 15 to 17 minutes. Drain on paper towels. When the bacon is cool enough to handle, chop into 1/2-inch pieces. Set aside.

Whisk together the mascarpone cheese, maple syrup and salt in a small bowl until smooth.

Transfer the polenta to 4 bowls or serving plates. Divide the bacon pieces and spoon on top. Dollop each serving with the mascarpone mixture and sprinkle with the dried cranberries.

 

 

bacon recipe courtesy of: Giada De Laurentiis, "Rise and Shine," Giada at Home, Food Network

2793. MAPLE BACON ICE CREAM

yields 8-10 servings


1 cup grade B maple syrup
4 cups half-and-half
1 1/2 cups granulated sugar, divided
5 egg yolks
1/2 pound thick-cut bacon (about 6 slices)
special equipment: candy thermometer, ice cream maker

In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside. Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges. In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight. Preheat the oven to 425 degrees F. Line a rimmed sheet pan with heavy foil. Place a baking rack over the lined sheet pan and arrange the bacon slices across the rack next to each other. Bake until crispy, about 15 minutes. When cool enough to handle, finely chop. Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces. Freeze the custard in an ice cream maker according to the manufacturer's instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.


bacon recipe courtesy of: Claire Robinson, "Beachy Keen," 5 Ingredient Fix, 2011, Food Network

2786. BACON FAT GINGERSNAPS

makes 3 to 4 dozen cookies 


3/4 cup bacon drippings (from 1 1/2 to 2 pounds bacon), at room temperature 
1 cup granulated sugar, plus more for the work surface 
1/4 cup molasses (not blackstrap) or cane syrup 
1 large egg 
2 cups all-purpose flour 
1 1/2 teaspoons kosher salt 
2 teaspoons baking soda 
2 teaspoons ground ginger 
1/2 teaspoon ground cloves 
1/2 teaspoon ground cinnamon

Combine all of the ingredients in a food processor and pulse just until a smooth, stiff dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least a few hours and up to 2 days. Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper. Place about 1/4 cup sugar in a shallow bowl. Break off 1-tablespoon chunks of cookie dough and roll them into balls. Drop them in the sugar, roll to coat, and place them on the baking sheets, spacing them about 2 inches apart. If desired, gently flatten the dough. Bake the cookies for 10 to 12 minutes, until dark brown. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.


bacon recipe courtesy of: CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance, by Julia Moskin and Kim Severson; Ecco, 2012 | Leite's Culinaria, November 30, 2012

2775. APPLE BACON FRITTERS with MAPLE BOURBON GLAZE

yields one dozen fritters


4 ounces water, heated to 110F
1/4 ounce dry active yeast
1 cup diced tart apple

2 tablespoons sugar

1/2 teaspoon cinnamon

3 slices bacon, cooked crisp and chopped

3/4 ounce vegetable shortening

1 ounce sugar

1/8 ounce salt

1/8 teaspoon mace or nutmeg

1/2 ounce non-fat dry milk

1 egg

8 1/2 ounces bread flour

Vegetable oil for frying

Maple Bourbon Glaze (enough to glaze 12 fritters or doughnuts)
1/4 teaspoon gelatin
3 tablespoons water
2 tablespoons bourbon

1/4 cup maple syrup

1 teaspoon vanilla

1 pound powdered sugar

In the bowl of a mixer combine the yeast and the water. Allow to sit for ten minutes.

While the yeast activates mix the apples, bacon, two tablespoons of sugar, and cinnamon. Set aside.

In the same bowl as the yeast mixture mix the shortening, one ounce of sugar, salt, mace or nutmeg, dry milk, egg, and bread flour. Mix with the dough hook on low speed for three minutes. Check the hydration of the dough by touching it; if it is sticky but does not stick it is ready. Mix on medium speed for six minutes.

Add the apples mixture to the bowl and mix on low speed for three minutes, until the apples and bacon are well combined.

Transfer the dough to an oiled bowl and cover with plastic wrap. Allow to ferment for two hours, or until the dough has doubled in size.

Once the dough has fermented turn out onto a well floured board and with the palm of your hand press out the dough into a large rectangle. Cut the dough into the desired shapes, I find squares work well for me, and cover with plastic for thirty minutes.

While the fritters proof heat at least three inches of oil in a deep pot, allowing for two inches of space at the top of the pan to prevent overflow, to 375 F.

Once proofed, fry the fritters in the hot oil for one minute per side. Once fried drain on paper towels while you fry the remaining fritters.

Let the fritters cool slightly while you prepare the glaze.

In a small bowl mix the gelatin with the water.  Allow to bloom for ten minutes.  Once bloomed heat in the microwave for 10 seconds until it is melted.

In a large bowl mix the gelatin with the remaining ingredients and mix until smooth.

Dip the warm fritters into the glaze and turn to coat.  Let the excess drip off before transferring to a rack to dry.

Enjoy warm, or at room temperature.


bacon recipe courtesy of: Kelly Jaggers, Evil Shenanigans, September 11, 2009

2652. MAPLE-PECAN SUNDAES with CANDIED BACON

makes 6 servings 

4 bacon slices

2 tablespoons maple sugar, divided

3/4 cup pure maple syrup (preferably Grade B)

2 cinnamon sticks, broken in half

1 tablespoon fresh lemon juice

1 tablespoon finely chopped crystallized ginger

1/2 cup pecan halves, toasted

Vanilla ice cream

Preheat oven to 400°F. Line rimmed baking sheet with foil. Place rack in center of foil. Lay bacon slices on rack. Sprinkle 1 tablespoon maple sugar evenly over bacon. Bake until sugar is melted, about 8 minutes. Sprinkle remaining 1 tablespoon sugar over same side of bacon. Bake until bacon is deep brown and glazed, 12 to 14 minutes longer. Remove from oven. Preheat broiler. Broil bacon until sugar on top bubbles thickly, watching closely to prevent burning, 1 to 2 minutes. Cool bacon completely on rack. Cut into 1/4-inch dice. Combine maple syrup and cinnamon sticks in deep medium saucepan and bring to boil over medium-high heat. Reduce heat to medium and simmer until sauce is thickened and reduced to 1/2 to 2/3 cup, about 5 minutes. Remove cinnamon sticks. Mix lemon juice and ginger into sauce. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Stir pecans and bacon into maple sauce. Scoop ice cream into dessert dishes. Spoon sauce over and serve.

bacon recipe courtesy of: Lori Longbotham, Bon Appétit, October 2010

2619. BACON and CANE SYRUP PECAN PIE

serves 8-10; yields one 9-inch pie 


For the pie dough

all-purpose flour granulated sugar kosher salt butter egg yolks pure vanilla extract brown sugar cream

7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for rolling
2 tablespoons granulated sugar
1 teaspoon kosher salt
6 oz. (3/4 cup) cold unsalted butter, cut into small cubes
5 to 7 tablespoons ice water 

 

For the filling
8 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup packed light brown sugar
4 oz. (1/2 cup) unsalted butter, cut into 4 pieces
1/2 cup cane syrup
1/2 cup heavy cream
1/4 teaspoon kosher salt
1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped
1/3 cup crumbled cooked bacon (3 or 4 strips)

Make the pie dough: Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the largest pieces are about the size of corn kernels, 8 to 12 one-second pulses. Drizzle 5 Tbs. of the ice water over the flour mixture and pulse until the mixture becomes a moist, crumbly-looking dough that holds together when squeezed in your hand, 4 to 6 pulses. If the dough is still dry, add another tablespoon or two of ice water and test again.

Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour or up to 2 days.

Let the dough sit at room temperature to soften slightly (it should be firm but not rock hard), 5 to 20 minutes, depending on how long it was chilled. Roll the dough on a lightly floured work surface with a lightly floured rolling pin until it’s about 13 inches wide and 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or a bench knife under the dough to be sure it isn’t sticking, and give the dough a quarter turn. Reflour the work surface and rolling pin only as needed—excess flour makes the crust tough.

Transfer the dough to a 9-inch pie plate by rolling it around the rolling pin and unrolling it into the plate. You can also fold the dough in half and unfold it into the plate. To fit the dough into the plate, gently lift the edges to create enough slack to line the sides without stretching the dough. Trim off all but 3/4 inch of the overhang. Roll the dough under itself to build up the edge of the crust. Crimp the edge of the crust with your fingers. With the tines of a fork, prick the crust all over. Chill for up to 1 hour in the refrigerator or about 30 minutes in the freezer.

Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights. Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.

Make the filling: Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, cane syrup, cream, and salt in a 1-quart sauce-pan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.

Fill and bake the pie: Tip: Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.

 Spread the pecans evenly in the piecrust. Sprinkle the crumbled bacon evenly over the pecans. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes. Let cool for at least 1 hour before serving.


bacon recipe courtesy of: David Guas, Fine Cooking, Issue 113, pp. 49-53, September 1, 2011

2543. ALMOND-MAPLE-BACON FLORENTINE

yields 4 to 6 florentines


2 ounces all-purpose flour
2 ounces granulated sugar
2 ounces unsalted butter, room temperature
2 ounces maple syrup
2 ounces blanched sliced almonds
2 ounces crispy rendered bacon, finely crumbled

Preheat oven to 350 degrees F. Mix all ingredients together in an electric mixer fitted with paddle attachment. Form into small balls and bake on a silpat-fitted baking sheet for 3 to 5 minutes. Remove from oven. Let cool to warm. Remove from silpat and form into desired shape.

bacon recipe courtesy of: Andrea Curto-Randazzo, "Challenge: Italian Family Feast," Food Network Challenge, Food Network

2527. KALE SALAD with THAI MAPLE BACON BRITTLE

serves six


Thai Bacon Brittle:
6 pieces hardwood smoked maple bacon
2 tablespoons sambal oelek (thai chili garlic paste)
3 tablespoons brown sugar
1 tablespoon maple syrup

Kale And Honeycrisp Salad:
1 bunch kale, stems removed
1 large honeycrisp apple
4 ounces of your favorite semi-soft cheese (goat, bleu, feta)
2 tablespoons Sherry vinegar
2 tablespoons olive oil
1-2 teaspoon maple syrup

To make your Thai Bacon Brittle: cook bacon on paper towels in microwave for 3 minutes. (Bacon will not be brown!) Pat dry and transfer to a wire rack placed on top of a lipped baking pan.

Mix sambal, brown sugar and maple syrup to form a thick paste. Using a spoon or pastry brush, glaze the top of the bacon. Bake in a 400 degree oven for 4 minutes, turn over and glaze the other side, continue cooking for another 3-5 minutes until golden brown and crisp.

To prepare dressing: Please adjust the ratio of vinegar/oil/syrup to your preferred level of sweetness/oil.


bacon recipe courtesy of: Lori Goldsby, for Food52.com

2521. ROASTED YAMS with BACON, BEER and MAPLE SYRUP

serves four


2 large yams
olive oil to brush on the flesh
6 strips bacon
1 yellow onion, thinly sliced
2 teaspoons light brown sugar
2/3 cup beer, preferably dark ale
2 tablespoons maple syrup
freshly ground black pepper
sea salt

Preheat oven to 400 degrees. Wash the yams and cut in half the long way. Brush the flesh of each half with a little bit of olive oil. Place flesh-side-down on a heavy baking sheet and roast until soft when poked with a fork -- 20-25 minutes.

While the yams are roasting, lay the bacon slices in a heavy skillet over medium heat. Cook, turning often, until browned and crisp, about 6-8 minutes. Transfer to a paper-towel or paper grocery bag-lined plate to drain. Let cool completely then chop into small pieces, setting a tablespoon or so aside to use as a garnish.

Once the yams are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh, mash lightly and set aside.

Heat the left over bacon fat in the skillet over medium heat then add the sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add the beer and cook for another 2 minutes. Add the maple syrup, stir well and cook 3-4 minutes. Add the yams and bacon to the skillet and season with freshly ground black pepper and salt to taste. Stir well. Garnish with a little bit of chopped bacon and serve warm.


bacon recipe courtesy of: Eve Fox, The Garden of Eating, November 28, 2009

2520. MAPLE-BACON MARSHMALLOWS

yields about 2 dozen 1 1/2-inch mallows


The bloom
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water

The syrup
2/3 cup sugar
1/2 cup Grade A dark or Grade B maple syrup
1/4 cup light corn syrup
1/4 cup water
1/4 teaspoon salt

The mallowing
1/8 teaspoon ground cinnamon
1/2 cup (about 1 1/2 ounces) finely chopped candied bacon
1/2 cup Classic Coating, plus more for dusting

NOTE: The key to getting real maple flavor is using a dark amber Grade A or Grade B syrup, which are bolder than lighter Grade A varieties.

NOTE: To make candied bacon, lay 6 or 7 bacon slices on a wire rack set over a sheet pan lined with foil. Combine 1/4 cup light brown sugar with 1/8 teaspoon ground cinnamon. Rub over both sides of bacon. Bake at 350°F until deeply caramelized, 30 to 35 minutes. Let cool before chopping into bits.

Lightly coat an 8-by-8-inch baking pan with cooking spray.

WHISK TOGETHER the gelatin and cold water in a small bowl. Let it soften for 5 minutes.

STIR TOGETHER the sugar, maple syrup, corn syrup, water, and salt in a medium saucepan. Bring it to a boil over high heat, stirring occasionally, until it hits 240°F. Be prepared to lower the heat as needed—this syrup likes to bubble up. Microwave the gelatin on high until completely melted, about 30 seconds. Pour it into the bowl of a stand mixer fitted with the whisk attachment. Set the mixer to low and keep it running.

WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more minutes. Add the cinnamon, increase to the highest speed, and beat for 1 minute more. Quickly fold in the bacon bits. Pour the marshmallow into the prepared pan. Sift coating over top. Let it set for 6 hours in a cool, dry place. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a work surface. Cut it into pieces and dust them with more coating.


bacon recipe courtesy of: Shauna Sever, author of Marshmallow Madness!: Dozens of Puffalicious Recipes, Quirk Books, February 2012 | Epicurious, March 2012

2506. CRUMPETS with BACON

yields four servings


8 slices lean bacon
2 large eggs
2 large egg yolks
salt and freshly ground pepper
2 tablespoons unsalted butter
8 crumpets
1 red chile, minced
warm pure maple syrup, for serving

In a large, nonstick skillet, cook the bacon slices over moderate heat until they are crisp, about 3 minutes per side. Transfer the bacon to a plate.

In a medium bowl, beat the eggs with the egg yolks and season with salt and pepper. Add the butter to the skillet and melt it in the bacon fat. Dip the crumpets in the beaten eggs and let soak for a few seconds. Add 4 of the crumpets to the skillet and cook over moderately high heat until golden brown, about 2 minutes per side. Dip and cook the remaining crumpets. Transfer the crumpets and bacon to plates. Sprinkle with the minced chile and pass the maple syrup at the table.


bacon recipe courtesy of: Jamie Oliver, "World's Best Fast Recipes," Food & Wine, May 2005

2498. ESCAROLE and BACON SALAD with APPLE CIDER-MISO VINAIGRETTE

makes six servings


1 escarole washed
6 large poached eggs
6 thick slices of bacon, cut into 1 inch strips, blanched for 1 minute and drained
1 green apple sliced and tossed with lemon

Apple-cider miso vinaigrette
1 tablespoon Dijon mustard
1 tablespoon kome miso (red)
3 tablespoons apple cider vinegar
1 tablespoon apple cider syrup
5 tablespoons grape seed oil
black pepper

Saute bacon until crispy and set aside. For the vinaigrette, combine mustard, miso, cider vinegar, cider syrup and grape seed oil and stir until mixed. Toss the salad with vinaigrette and transfer bacon, poached eggs and apple slices to the plate.


bacon recipe courtesy of: Try Miso!, U.S. Soybean Export Council, St. Louis (World Headquarters), Missouri