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

3139. STUFFING with QUINCE and BACON

yields 12 servings, with leftovers

1 1/2 pounds (about 16 cups) challah bread, cut into 1-inch cubes 

12 ounces sliced thick-cut smoked bacon, cut crosswise into 1/2-inch pieces 

3 cups diced onions, 1/2-inch dice 

2 cups diced celery, 1/2-inch dice 

1 tablespoon chopped garlic 

4 (2 pounds total) quince, peeled, cored, and cut into 3/4-inch dice

1 cup dried cranberries 

1 tablespoon chopped fresh sage 

1 tablespoon chopped fresh rosemary 

1 tablespoon chopped fresh thyme 

1 cup chopped Italian parsley 

1 teaspoon kosher salt 

1/2 teaspoon ground pepper 

1 1/2 cups chicken broth 

2 large eggs, beaten 

1 cup heavy cream 

 

Heat oven to 400 degrees F. Place challah in a large roasting pan. Bake 20 minutes, tossing several times, until lightly toasted. Transfer to a large bowl. 

 

Fry bacon in a large pot or Dutch oven over medium heat until crisp. Transfer bacon with a slotted spoon to a paper-towel-lined plate; drain. Pour off all but 1/4 cup bacon drippings from pan. Add onions, celery, and garlic; sauté 8 minutes, until almost softened. Add quince, cranberries, sage, rosemary, and thyme; sauté 10 minutes until quince are tender but still hold their shape. 

 

Add onion mixture to bread along with bacon, parsley, salt, and pepper. Toss; drizzle 1 cup of the broth over stuffing and toss again. (Can be prepared in advance up to this point; cover and refrigerate up to 2 days.) 

 

Generously butter a 3-quart casserole dish. In a medium bowl, whisk remaining 1/2 cup broth, eggs, and cream; pour over bread mixture and toss with a large spoon until evenly moistened. Spoon stuffing into prepared dish; cover tightly with foil. Bake in a 350 degree F oven 30 minutes (while turkey is resting); remove foil and bake 15 more minutes, until stuffing is hot and slightly crisp on top.

 

 

bacon recipe courtesy of: Redbook