2519. BACON APPLESAUCE

3 granny smith apples, peeled, cored, and cut into 1/2 inch pieces
1/2 cup apple cider or apple juice
5 slices of bacon, chopped
1 tablespoon butter
pinch cinnamon
1/4 cup chopped pecans

Fry bacon in a heavy-bottomed skillet until crisp. Transfer bacon onto paper towels to drain. Leaving about 2 tbsp. bacon fat in the pan, add in butter, and melt over medium heat. Add in apples, tossing to coat with bacon fat and butter. Cook until apples are softened. Do not allow to brown Add in apple cider and cinnamon, and allow to cook over low heat for about 15 minutes. The apple sauce is done when the apples have broken down a bit, but are still chunky and textured. Mix in nuts and reserved bacon. Serve warm or cold.


bacon recipe courtesy of: Chef Squire, December 31, 2011

2177. BACON CUBONS and CRAB APPLE SAUCE

serves ten


300-400 gram piece of streaky smoked or unsmoked unsliced bacon
vegetable or corn oil for deep frying
100-150 grams of crab apple or apple sauce

Put the piece of bacon in a saucepan, cover with water and bring to the boil then drain off the water and add some fresh cold water. Bring to the boil and simmer for about an hour or so until the meat is very tender. Either leave to cool in the liquid or remove and leave to cool on a plate. Once cool cut the bacon into 2cm cubes. Preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep fat fryer. Deep fry the bacon cubons for 3-4 minutes, turning the pieces with a slotted spoon while they are cooking, until crisp then transfer on to some kitchen paper. Spoon blobs of apple sauce on to a serving dish, skewer the bacon cubons and place on the apple.


bacon recipe courtesy of: The Independent, Independent Print Limited, 2 Derry Street, London W8 5HF, December 4, 2010

518. APPLESAUCE, BACON, and ELK MEAT LOAF

1 cup applesauce
2 tbsp chopped onion
salt to taste
1 tbsp prepared mustard
1 lb ground elk meat
1 tsp vinegar
cup brown sugar
1 cup soft bread crumbs
tsp pepper
1 tbsp finely chopped celery
1 egg beaten
2 slices lightly cooked
bacon, crumbled
1 tsp prepared mustard

Combine bread crumbs and 1/2 cup applesauce. Add onion, salt, pepper, celery, mustard, bacon, egg and ground ELK meat. Blend thoroughly. Shape into round in a 9" x 9" x 2" pan. With a spoon, make an impression in top of the loaf. Combine the second 1/2 cup applesauce, brown sugar, vinegar and mustard. Pour into the impression in meat loaf. Bake at 350 degrees F. for one hour.


courtesy of: Regal Point Elk Farm, R.R.#2, Wiarton, Ontario, N0H 2K0

289. BACON-WRAPPED PORK and APPLE PATTIES

makes 4 servings


1 pound lean ground pork
3/4 cup quick-cooking rolled oats
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
1/3 cup applesauce
1 egg, slightly beaten
1/4 cup minced green onion
4 slices bacon
1 large tart green apple, cored and cut in thin wedges
1/2 medium onion, cut in small wedges
1 tablespoon olive oil

In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in applesauce, egg and green onion; mix well. Stir in ground pork until well blended. Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around each patty; secure with a toothpick. Grill or broil 4-5 minutes on each side.

Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender. Sprinkle lightly with salt. Serve with patties.


courtesy of: Iowa Pork Producers Association, PO Box 71009, Clive, IA 50325, 515/225-7675 FAX: 515/225-0563

36. BACON-WRAPPED PORK and APPLE PATTIES

serves four


1 pound lean ground pork
3/4 cup quick-cooking rolled oats
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
1/3 cup applesauce
1 egg, slightly beaten
1/4 cup minced green onion
4 slices bacon
1 large tart green apple, cored and cut in thin wedges
1/2 medium onion, cut in small wedges
1 tablespoon olive oil

In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in applesauce, egg and green onion; mix well. Stir in ground pork until well blended. Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around each patty; secure with a toothpick. Grill or broil 4-5 minutes on each side.

Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender. Sprinkle lightly with salt. Serve with patties.

NOTE: Be sure not to overmix ground meat. The applesauce helps keep these burgers moist and flavorful. And remind diners to be mindful of the toothpicks. Serve with Sliced Tomatoes Vinaigrette and Peppery Potato Salad.


courtesy of: www.otherwhitemeat.com