3000. BACON, CHIVE and CHEDDAR BISCUITS with WHIPPED MAPLE BUTTER

makes twelve biscuits

For the biscuits:?
6 slices bacon?
3 tablespoons of Grade A maple syrup?
3 cups all-purpose flour?
4 teaspoons baking powder?
1 teaspoon baking soda?
3 tablespoons sugar?
1 pinch Kosher salt?
1 1/2 sticks unsalted butter, cut into small cubes, chilled?
1 cup buttermilk?
1 1/2 cups shredded cheddar cheese?
1/4 cup chopped fresh chives

For the whipped maple butter:
2 sticks unsalted butter, softened?
3 tablespoons grade A maple syrup?
pinch of kosher salt

Pre-heat oven to 425 degrees F. Place bacon slices flat on a roasting tray and cook in the oven for 7-8 minutes. When brown and crispy, remove from oven and use a pastry brush to glaze with maple syrup. When cool, finely chop up into small pieces and set aside.

In a food processor combine flour, baking powder, baking soda, sugar and salt. Pulse until well combined then add cold butter cubes. Pulse until the butter is well incorporated. Add cheddar cheese, chives and bacon then pulse again until evenly mixed. Add buttermilk to moisten dough and fold together.

Drop 1/2 cup sized balls of dough on a lined sheet tray spacing them about 1-1/2 inches apart from one another. Bake for 17 minutes until golden brown.

Combine softened butter, salt and maple syrup in a large bowl and whisk together. Scrape into a ramekin and cool in refrigerator. Serve with warm biscuits.

bacon recipe courtesy of: Gail Simmons, for Huffington Post, October 27, 2011

Originally posted 2013-07-26 01:05:00. Republished by Blog Post Promoter

2658. BACON-SRIRACHA CORNBREAD

1 1/4 cups coarse yellow cornmeal
2 cups cultured buttermilk
6 slices thick-cut bacon
1 1/4 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/3 cup sugar
1 1/2 teaspoons kosher salt
2 eggs, lightly beaten
4 tablespoons unsalted butter, melted
1 cup fresh or frozen sweet corn kernels
1/2 cup (2 ounces) grated sharp Cheddar cheese
1/3 cup Sriracha

In a mixing cup, combine the cornmeal and buttermilk. Cover and leave at room temperature 4-6 hours, or overnight. After the cornmeal finishes its long buttermilk bath, preheat the oven to 450 degrees with a 10-inch cast iron skillet placed inside. Meanwhile, in a large skillet over moderate heat, cook the bacon until it nears crispy. Drain off the rendered fat, reserving for later use. Allow the bacon slices to cool, then dice into pieces. In a large mixing bowl, sift together flour, baking powder, and baking soda. Mix in the sugar and salt. Pour in the eggs, butter, corn, cheese, bacon pieces, and the cornmeal/buttermilk mixture. Mix until combined. Using a hot pad, carefully remove the hot skillet from the preheated oven. Slowly pour the reserved bacon fat into the skillet. (The grease should hiss and pop upon contact. If not, return your skillet to the oven for another 10-15 minutes until it gets good and hot.) Pour the cornbread batter into the hot, greased skillet. Working briskly, spoon the Sriracha throughout the batter to create swirly “veins” of Sriracha that will be visible in the finished bread. Using a hot pad, quickly return the skillet to the oven. Decrease the oven temperature to 425 degrees. Bake until golden brown, 20 to 25 minutes. Allow the cornbread to cool slightly in the pan for 5 minutes, then turn it out onto a plate to cool for an additional 5 to 10 minutes before serving.

bacon recipe courtesy of: The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch, by Randy Clemens. Ten Speed Press, 2011

Originally posted 2012-08-18 08:29:00. Republished by Blog Post Promoter

2883. DARK CHOCOLATE WHISKEY BACON CUPCAKES

1 package of bacon
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1 cup cold, strong, brewed coffee
1 cup buttermilk (or 1 cup milk, 1 tablespoon of vinegar or lemon)
1/2 cup vegetable oil
8 oz. cream cheese
1 cup powdered sugar
1 shot of whiskey

These are things you’ll want to do first: Preheat your oven to 375 degrees F. Brew one strong cup of coffee. Cook your bacon until browned and crispy. Drain the bacon, cool on a paper towel, crumble and set aside. Mix together a cup of buttermilk and a tablespoon of lemon juice or vinegar if you have it. Let it do its thing for five minutes.

Start the cupcakes: While the bacon is cooking, combine your dry ingredients; flour, cocoa powder, sugar, baking soda, baking powder and salt. Make a tiny well in the middle and gently pour in eggs, coffee, buttermilk and oil. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir it up until it’s become blended – no more, no less. Set aside some bacon strips to use as garnish, then crumble the rest to the batter. Divide the batter amongst the cups evenly.?Bake for 15-20 minutes.?Then release the cupcakes from the pans and let cool over a wire rack.

Now comes the whiskey icing: 8 oz of cream cheese, a cup of powdered sugar and a shot of Jack Daniels whipped at high speed. Add more whiskey and cream cheese to taste. Spread icing out over cupcakes, then add bacon garnish. Serve.

bacon recipe courtesy of: NoBakeLeni, Whiskey Bacon, May 1, 2012

Originally posted 2013-03-31 01:34:00. Republished by Blog Post Promoter

3086. MAPLE BACON BROWN SUGAR SCONES

makes 16 scones

3 1/4 cups flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups cold butter
1 cup buttermilk
1 teaspoon vanilla
5 strips cooked bacon, crumbled
course sugar for sprinkling
maple glaze (recipe below)

Preheat oven to 425. In large bowl combine dry ingredients. Cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in bacon crumbles. Turn onto a lightly floured surface and knead gently. Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 or 8 wedges. Bake at 425 for 12-14 minutes. Top with maple glaze.

Maple Glaze
1 1/2 tablespoons maple syrup
1/4 teaspoon vanilla extract
drop of water
1 cup powdered sugar

Combine syrup, vanilla and powdered sugar and stir until combined. Based on the consistency of the glaze, add water one drop at a time and stir – if you accidentally add too much, just add a bit more powdered sugar. Continue to stir until desired consistency is reached. Pour over scones!

bacon recipe courtesy of: Jessica, How Sweet It Is, February 22, 2011

Originally posted 2013-10-20 01:09:00. Republished by Blog Post Promoter

2678. GRILLED PEACH, ONION and BACON SALAD with BUTTERMILK DRESSING

yields eight servings

1/4 cup mayonnaise
1/4 cup sour cream?
1/4 cup buttermilk?
2 tablespoons chopped mint?
2 tablespoons chopped parsley?
2 tablespoons snipped chives?
1 teaspoon apple cider vinegar?
salt?
freshly ground pepper?
1 pound thick-sliced bacon?
1/4 cup light brown sugar?
1/2 teaspoon cayenne pepper?
3 pounds Vidalia or other sweet onions, cut into 1-inch-thick slabs?
extra-virgin olive oil, for brushing?
4 large ripe peaches, cut into 1/2-inch wedges?

Preheat the oven to 325°. In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate.?

Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with the brown sugar and cayenne. Bake for about 25 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces.?

Meanwhile, light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and browned, 10 minutes. Separate the onions into rings. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes. Transfer to a plate.?

In a large bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat. Serve right away.?

bacon recipe courtesy of: Linton Hopkins, Food & Wine, July 2012

Originally posted 2012-09-07 08:49:00. Republished by Blog Post Promoter

2729. JARLSBERG BACON PUFFS

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup buttermilk
1 egg
1/2 cup grated Jarlsberg cheese
2 green onions, chopped (white and green parts)
1/4 cup cooked, crumbled bacon
ground black pepper

Preheat oven to 375 degrees. Spray a 24-cup mini-muffin tin with cooking spray.

Whisk together the flour and baking powder in a large bowl. In a mixing cup, blend the buttermilk and the egg, then add them to the flour mixture and stir just until blended. Add the grated Jarlsberg, green onions, bacon, and pepper to taste.? Rachel suggests letting the mixture rest 15 minutes, but I was way too impatient for that. Your call.

Divide the batter among the mini-muffin cups. Bake until puffed and golden brown, about 20 minutes. Serve immediately.

bacon recipe courtesy of: Erika Penzer Kerekes, In Erika’s Kitchen, November 19, 2010

Originally posted 2012-10-28 08:07:00. Republished by Blog Post Promoter

2989. BACON-THYME CORN MUFFIN TOPS

makes 12 muffin tops?

6 ounces bacon, cooked, crumbled, drippings reserved (1/2 cup crumbled)
1 cup fine stone-ground yellow cornmeal
1 cup all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
6 tablespoons unsalted butter (3/4 stick), melted and slightly cooled
1 cup low-fat buttermilk, well shaken
3 large eggs, at room temperature
2 teaspoons minced fresh thyme leaves

Heat the oven to 400°F and arrange a rack in the middle. Coat the wells of 2 6-well muffin top pans or 1 standard 12-well muffin pan with bacon drippings (or vegetable oil); set aside. Combine cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. In a medium bowl, combine butter, buttermilk, eggs, and thyme and whisk until incorporated and smooth. Add wet ingredients to dry, stirring just until incorporated, about 1 minute. Divide batter evenly (about 1/3 cup) among the wells, and sprinkle about 1 heaping teaspoon of bacon over each muffin top. Bake muffin tops until golden and a toothpick inserted in the center comes out clean, about 15 minutes. Let sit in the pans 5 minutes before removing.

bacon recipe courtesy of: Kate Ramos, CHOW, 235 Second Street, First Floor, San Francisco, CA 94105