3990. BOURBON BACON ROOT BEER FLOAT

yield: 2 cocktail floats


3 slices thick-cut bacon

1 Tbsp brown sugar

3 oz bourbon

1 ½ cups root beer

2/3 cup vanilla ice cream

Preheat oven to 375 degrees. Line a rimmed baking sheet and lay the slices of bacon on it. Cook bacon for 15 minutes and then remove from oven. Sprinkle the slices of bacon evenly with brown sugar and cook for an additional 5 minutes until crunchy. Remove from oven to cool.

Once the bacon is cool, chop into tiny pieces (almost like bacon sprinkles!). Set aside.

In a large measuring cup with a spout, add bourbon and root beer and stir to combine; set aside. Evenly divide the ice cream between two tall glasses. Fill each glass with half of the bourbon and root beer mixture. Sprinkle with the candied bacon bits and enjoy!

bacon recipe source: Meghan, Cake 'n Knife (@cakenknife), February 12, 2014

3941. PECAN-BACON SQUARES A LA MODE

Yield: 
9 squares




For the crust:

6 tablespoons cold unsalted butter, diced, plus more for the baking dish

1 1/4 cups all-purpose flour

1/4 cup sugar

Pinch of kosher salt

2 teaspoons fresh lemon juice


For the filling:

8 slices bacon, diced

3 large eggs

1 cup light corn syrup

1/3 cup sugar

5 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/2 teaspoon apple cider vinegar

1 cup pecans, plus more for topping

Vanilla ice cream, for serving



Make the crust: Preheat the oven to 375 degrees F. Butter an 8-inch-square baking dish and line with nonstick foil, leaving an overhang on 2 sides. Lightly butter the foil.



Combine the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the lemon juice and pulse until the dough just comes together. Press the dough into the bottom of the prepared baking dish and bake until lightly golden, about 15 minutes.



Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes; drain on paper towels. Whisk the eggs, corn syrup, sugar, melted butter, vanilla and vinegar in a medium bowl until combined.



Scatter the pecans and bacon over the prepared crust, then pour in the filling. Bake until the filling is set and the nuts are golden brown, 30 to 35 minutes. Let cool completely in the pan on a rack, then lift out of the pan using the overhanging foil. Cut into squares and top with ice cream and more pecans.


 


bacon recipe source: Food Network Kitchen/Food Network Magazine

3496. RUM and COLA FLOAT with BACON STRAW

1 scoop vanilla ice cream 

1 shot spiced rum

1 strip bacon

cola

brown sugar 

 

Make the bacon straw: Roll up some tin foil into a dowel and wrap a piece of bacon around it. To properly do this, place the bacon onto a cutting board and place the foil stick at a 45 degree angle touching one end of the bacon. Roll the foil wrapping the bacon around it as you go, being careful that the bacon slightly overlaps itself with each revolution. In the end, the bacon should be tightly wrapped like a ribbon. 
Lightly coat the bacon with brown sugar. Bake in the oven for about 15-20 minutes at 325 degrees until crisp. 

To take the bacon off the foil, twist the ends of the foil to thin it, and slowly spin it out of the bacon. Cut the ends off the bacon to make it form a more perfect straw. There will be areas where the bacon isn't fully sealed, but it should still work. 

Make the drink by mixing the rum and cola. Add a scoop of ice cream and stick in the straw. Serve.


bacon recipe source: The Food in my Beard (member), tablespoon (@tablespoon), November 19, 2012 

3270. BOURBON and BACON CARAMEL BANANA SPLIT

makes five servings


1 cup diced bacon
3 tablespoons brown sugar
1/4 cup plus 2 tablespoons bourbon
1 cup plus 3 to 4 tablespoons heavy cream
2 tablespoons vanilla extract
8 oz. milk chocolate almond candy bar
5 whole bananas
granulated sugar
5 good quality maraschino cherries
shaved chocolate
vanilla ice cream

Heat a medium sauté pan over medium heat and add the bacon. Cook the bacon until crunchy, about 6 minutes. Once crispy, pour off the excess fat and add the brown sugar, stir to dissolve. Deglaze with the bourbon and add 3 to 4 tablespoons of heavy cream. Heat through and  keep warm while you make the whipped cream.

Add the cup of heavy cream to a large bowl and whisk in the brown sugar and vanilla. Whisk until soft peaks form, about 5 minutes. Set aside.

Melt the milk chocolate almond candy bar.

Cut the banana in half lengthwise and place on a flame resistant surface. Cover the flat portion of the banana in sugar and apply a flame. Let the sugar caramelize. NOTE: you can also put the bananas in the broiler to caramelize if you don’t have blow torch. Place them on a platter and top with the vanilla ice cream, bacon caramel, whipped cream, maraschino cherries, and shaved chocolate. Repeat with the remaining bananas.


bacon recipe source: Michael Symon, The Chew, ABC-TV

3236. DULCE de BACON MILKSHAKE

5 slices bacon
1 cup vanilla ice cream
1/4 cup milk
1 heaping teaspoon dulce de leche
1 teaspoon vegetable oil or butter

Grease the surface of a large frying ban with the vegetable oil or butter and then place the pan over medium-high heat. Lay the bacon flat onto the surface of the pan and fry them, flipping every few minutes, until they are crispy but not charred. Remove them and set them aside to cool for 5 minutes.

 

Take 4 of the bacon slices and place them on a separate plate. Cut them into small pieces, about 1 to 1/2 inch around. 

 

Place the ice cream, the milk, the dulce de leche, and the chopped bacon in a blender. Put the lid on the blender, and blend at high speed for about a minute, or until the mixture is thoroughly combined.

 

Pour the milkshake into a clear serving glass and garnish with the single slice of cooked bacon. Serve immediately.

 

 

bacon recipe courtesy of: Eva Kosmas, Adventures in Cooking, April 9, 2011

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