3056. HONEY MAPLE BRIOCHE with BACON JAM

12 oz bread flour4 oz all purpose flour1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of ground clove
1.5 teaspoon table salt
1 oz dark brown sugar
1/2 oz honey
1/2 oz maple syrup (plus more for glaze)
1 large egg
2 1/4 oz package instant/rapid rise yeast
7 oz whole milk
1.5 oz unsalted butter, room temperature, cut in small pieces
bacon jam (recipe below)
powdered sugar
bourbon


Bacon jam
1.5 lbs uncooked bacon, cut into pieces (about 1-inch)
1 teaspoon (plus more to taste) smoked paprika
1 teaspoon (plus more to taste) chile powder
1 teaspoon (plus more to taste) dried thyme
2 tablespoons unsalted butter
1 vidalia onion, thinly sliced
2 shallots, thinly sliced
2–3 cloves of garlic, smashed
4 tablespoons (plus more) dark brown sugar
8 oz bourbon
1 tablespoon fresh tarragon, roughly chopped
1 tablespoon ground mustard
2 tablespoons (plus more) maple syrup
1 teaspoon black pepper
3 tablespoons (plus more) sriracha
4 tablespoons cider vinegar
1 teaspoon coffee extract (or 2 tablespoons brewed coffee)
olive oil (as needed)

Place uncooked bacon in a medium sized pot or small dutch oven over medium-high heat. Sprinkle with paprika, chile powder and dried thyme. Cook, stirring occasionally, until it begins to crisp. (Add a little olive oil if the bacon begins to stick to bottom of pot before it is crisp.) Remove with a slotted spoon onto paper towels, keeping all bacon fat in pot. Add the butter to the pot with the bacon fat and let it melt, swirling it around. Add the sliced onions, shallots, smashed garlic cloves and the dark brown sugar. Stir to combine. Over medium heat, let the mixture begin to caramelize. This should take about 10 minutes. Pour in the bourbon, stir and cook for about 5 minutes—until the alcohol smell goes away. Stir in the remaining ingredients to combine. Reduce heat to low and simmer for about an hour or until most of the liquid is evaporated and it is thick and syrupy. Throughout the simmering, be sure to stir occasionally and taste. Add in more bourbon, maple syrup, brown sugar, sriracha to taste while it simmers away. Once the mixture is thick, transfer to a blender or food processor and puree until it is finely chopped, if you have a lot in the pot, you can use an immersion blender. (If the mixture is hot, puree in small batches. Use a kitchen towel instead of the lid if you’re using a blender.) Let the mixture cool. You can spread the jam into a quarter-inch layer on a sheet pan and cover with parchment paper.

Brioche
In the bowl of a stand mixer fitted with the dough hook, combine the flours, cinnamon, nutmeg and clove. Add the salt, sugar, honey, maple syrup and egg to one side of the bowl. On the other side, add the yeast.

Turn the mixer on low and add the milk in a steady stream. Once all the milk has been added, turn the mixer up to medium and knead until the dough comes clean from the sides of the bowl (about 10 minutes). If the dough looks dry, add a little more milk. If it looks wet, add a little more bread flour.

Add the butter to the dough (while the mixer is still going) in small increments, waiting for the butter to be incorporated before adding any more. Once all the butter has been incorporated, knead for about 5 minutes until the dough cleans the sides of the bowl and it makes a slapping sound in the mixer. Remove the dough and place in a greased bowl, cover tightly with plastic and place in the fridge to ferment overnight (at least 8 hours).

Remove dough from fridge and punch down. Preheat oven to 350ºF.

Cut the dough in half and cover the unused half so that it doesn’t dry out. With the remaining half, roll it out into a square using a rolling pin slightly larger than the longest side of your loaf pan. (Try rolling it out first WITHOUT adding flour to the surface first. If you find that it sticks, then use a small amount of flour.)

Spread the bacon jam in an even layer all over the dough; go right up to the edges. Then tightly roll up the dough working from one end to the other, slighly pinching so that the dough seals as you go. Once it is all rolled up, pinch the seam and apply a little pressure to make sure that it stays together. With a VERY sharp knife, cut the roll in half (lengthwise) so you end up with two long half circles.

Lie the two halves next to each other with the cut sides facing up. Starting in the middle, have one halve cross over the other. Alternate the twists twice above the middle and twice below the middle. You will have twisted the two haves together, alternating over each other. Place into a greased loaf pan, cutside up. Repeat with remaining dough half. Cover and proof for about an hour, or until doubled inside.

Bake in oven for about 45-50 minutes, or until the tops are golden brown. Be sure to rotate pans halfway through. Let cool in pans for 10 minutes before removing and letting cool completely on a rack.

bacon recipe courtesy of: Chris Falman, Baker By Design

Originally posted 2013-09-20 01:21:00. Republished by Blog Post Promoter

2977. BARBECUE PORK RIBS with SMOKY BACON BARBECUE SAUCE

makes 4 to 6 servings

For the ribs
5 cloves garlic, minced
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon packed dark brown sugar
1 tablespoon smoked paprika
2 teaspoons ancho or New Mexican chile powder
2 teaspoons freshly ground black pepper
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper (optional)
2 slabs St. Louis–style pork spareribs (about 7 pounds total) or 2 slabs pork spareribs (about 8 pounds total)

For the barbecue sauce:?6 ounces bacon, diced ?2 medium onions, finely chopped?5 cloves garlic, minced ?2 teaspoons chopped fresh sage leaves?1 teaspoon chopped fresh thyme leaves?2 tablespoons smoked paprika1 tablespoon ancho or New Mexican chile powder?1 teaspoon ground cumin?1 teaspoon freshly ground black pepper ?1/2 teaspoon ground ginger?1 cup brewed coffee?2 tablespoons packed dark brown sugar?2 tablespoons yellow mustard ?1 tablespoon Worcestershire sauce?2 tablespoons cider vinegar, plus more to taste?1 cup ketchup?Few dashes hot sauce, such as Tabasco, plus more to taste?3 fresh or 2 dried bay leaves?Kosher salt?

Equipment: Large, rimmed baking sheet; flat metal cooling rack?

Prepare the rub and bake the ribs: In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours.?? Preheat the oven to 325°F.
Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don’t have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. At this point, the ribs are ready to be served, but we recommend taking the time to finish them on the grill (or in the broiler), while glazing with homemade barbecue sauce. DO AHEAD: Ribs can be baked ahead of time and kept, wrapped in foil, at room temperature for 4 to 6 hours, before finishing them on the grill.?? While the ribs are baking, make the barbecue sauce: In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes—do not let the bacon get crispy. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it’s thick enough to coat the back of a spoon but isn’t as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using.?? Grill the ribs: While the barbecue sauce is simmering, prepare your grill for direct-heat cooking over medium-high heat: If using a charcoal grill, open the vents on the bottom of the grill and light a large chimney starter full of charcoal (preferably hardwood). When the coals are covered with white-gray ash (about 20 to 30 minutes later), spread them out on the grill’s bottom rack, leaving a space to one side that is equal to the size of the food to be grilled so that it can be moved there in the case of flare-ups. Test the heat of the charcoal by holding your hand 5 inches above the coals for about 3 seconds for medium-high heat. If the charcoal is too hot, continue to let it burn until it reaches medium-high.?
If using a gas grill, preheat all burners on high, covered, for 10 minutes, then adjust the heat to medium-high.
Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.

bacon recipe courtesy of: Bruce Aidells, Epicurious, June 2013

Originally posted 2013-07-03 01:17:00. Republished by Blog Post Promoter