3182. BACON-LINGONBERRY GOUGERES

makes 4 dozen


1 cup sifted flour

1/4 teaspoon curry powder 

1 teaspoon salt  

6 tablespoons salted butter 

5 large eggs  

1/4 cup cooked and chopped bacon 

1 cup grated cheddar cheese  

3 tablespoons lingonberry jam 

 

Preheat the oven to 425 degrees. In a bowl, combine the sifted flour, curry powder, and salt. Place the butter and one cup of water in a medium saucepan, and bring to a simmer. Once the butter melts, remove the saucepan from the heat, then add the all of the flour-curry powder mixture, stirring with a wooden spoon. Return the saucepan to the stovetop on medium heat for about one minute, stirring continuously until the dough stops sticking to the pot. Transfer the dough to a food processor and turn it on. Add 4 of the eggs to the dough, one a time and adding only once each egg has been completely incorporated. Add the bacon, cheddar, and lingonberry jam, and pulse to blend. Line on large baking sheet with parchment. Drop the dough onto the baking sheet in 1-inch mounds, leaving 2 inches of space in between them. Beat the remaining egg and brush on the tops of the dough mounds. Bake until the pastries are puffed and lightly browned, about 15 minutes, then reduce the heat to 350 degrees and bake until well browned, about 10 more minutes. Shut the oven off and open the oven door a few inches. Leave the gougeres in the oven for another 15 minutes before removing them. Serve immediately.

 

 

bacon recipe courtesy of: Marcus Samuelsson, December 12, 2013

2984. PEAR, BACON and SWISS SANDWICH with LINGONBERRY MAYONNAISE

serves one


2 slices rye bread
4 slices Swiss cheese
3 slices bacon, encrusted in crushed potato chips, baked in a 350 oven until crisp
enough pear slices to cover bread
salt and pepper to taste
1 tablespoon mayonnaise
1 1/2 tablespoons lingonberry preserves
2 tablespoons butter
1 tablespoon toasted slivered almonds

Mix mayo and jam together. Spread on both slices of bread. Add almonds on top of mayo mixture on both sides. Assemble the rest of the ingredients on the bread. Close sammie and butter the outside of each side. Grill until cheese in melted and bread is golden.


bacon recipe courtesy of: Nancy R (member), Durham, North Carolina, Just A Pinch

2211. SWEDISH POTATO PANCAKES with BACON, LINGONBERRY JAM and CARROTS

makes six servings


1 cup flour
1 teaspoon salt
1 1/4 cup milk
1 egg
1 3/4 lb firm potatoes
16 oz salted bacon
lingonberry jam
fresh carrots

Whip together the flour and salt. Slowly add in the milk. Once mixed, add the egg. Peel the potatoes and shred. Add to the milk/flour mixture and mix well. Slice (if needed) and cook the bacon until desired crispiness. Add some butter to a pan and scoop in 1/4 cup of the potato dough. Flatten it out over the pan. Cook a few minutes, and then flip when the underside is golden brown. Serve the warm pancakes with bacon, lingonberry jam, and fresh carrots.


bacon recipe courtesy of: Jenny Ström, for Swedish Freak

2182. MOOSE ROULADES in CREAM SAUCE with BACON and UNCOOKED LINGONBERRIES

500 grams moose fillet
50 grams bacon
8 cornichons (small pickled gherkins)
8 toothpicks
salt & pepper
1 onion, quartered
1 beef stock cube
2 dl (20 ml) cream
2 tablespoons flour (for thickening)

Lingonberry Relish
200 grams lingonberries
100 grams sugar

Moose Roulades: Slice the meat into 8 equal slices and pound them. Season lightly with salt and pepper on one side. Put one bacon-wrapped cornichon on each slice of the meat and roll it up, securing the roulades with toothpicks. In a pot, bring to the boil 5dl of water, together with the beef stock cube and the onion. Heat a skillet with butter. When the foam subsides, add the roulades and brown them well on all sides. Place the roulades in the pot with the bouillon and simmer for about 15-30 minutes. The cooking time can vary depending on the age and quality of the meat. Remove a roulade to check - they should be tender but not boiled to shreds. Once the roulades are sufficiently cooked, remove and let them cool slightly while you make a sauce from the bouillon and meat juices. There should be about 3 dl left of the bouillon - whisk together with the flour and the cream, making sure there are no lumps. Whisk this into the boiling meat juice, stirring constantly for about 5 minutes. Season to taste. Remove the toothpicks and return the roulades to the sauce.

Lingonberry Relish: Mix together the lingonberries and sugar. Let stand about 2 hours before serving. Serve with the moose roulades with boiled potatoes, vegetables and the lingonberry relish.


bacon recipe courtesy of: Planet Food Scandinavia | Pilot Guides, the official Globe Trekker website, Pilot Film & Television Productions Ltd., The Old Studio, 18 Middle Row, London W10 5AT, UK

932. GRILLED BACON-WRAPPED OSTRICH LOIN with SWEDISH LINGONBERRIES

4 8-ounce pieces ostrich loin
4 ounces bacon
salt and pepper to taste
4 ounces lingonberry jelly
4 ounces chicken glaze
3 ounces minced shallots
4 sprigs rosemary

Wrap the bacon slice around each ostrich loin, sandwiching in the rosemary sprig. Skewer with a wooden toothpick. Sprinkle with salt and pepper. Sear the loin in a hot skillet and place in a 375 degree oven. Cook to medium, no more. Brown the shallots in the searing pan and add the lingonberry jelly and chicken glaze. After removing the ostrich loin from the oven at medium, remove the bacon and slice down into very thin strips. Top with lingonberry glaze.


courtesy of: Layne Thomas, Executive Chef, Three Chimneys Inn, Durham, New Hampshire