Better with Bacon – Green Beans with Bacon and Tart Cherry Balsamic Glaze

Wow, it has been over two weeks since our last “Better with Bacon” feature.  What happened??? Shame on me for dropping the ball.

But fear not dear reader, I’m back with a recipe that will provoke a mouth watering experience by literally just saying it’s name. This week I give you…

Green Beans with Bacon and Tart Cherry Balsamic Glaze.

Say it again…

Green Beans with Bacon and Tart Cherry Balsamic Glaze.

Feel that…that’s a wet mouth.  Hit the jump for this simple bacony recipe…

INGREDIENTS:

3 slices bacon
1 small shallot, diced
1/2 cup chicken broth
1/2 cup balsamic vinegar
1/3 cup dried tart cherries
1 tablespoon brown sugar
1 pound green beans, trimmed and rinsed
kosher salt, to taste
freshly ground black pepper, to taste

DIRECTIONS:

In a saute pan, cook the bacon until brown and crisp. Remove bacon and let drain on a paper towel then remove all but 1 tablespoon of bacon drippings from the pan. Add shallots to the pan and let cook over medium-low heat for a few minutes until softened and just starting to brown. Add chicken broth and stir up any brown bits left from the bacon. Add cherries and balsamic vinegar and bring to a boil. Turn heat down to low and let simmer, stirring occasionally until thick and syrupy, 15-20 minutes.

While glaze is reducing, steam green beans until crisp-tender. When glaze is reduced to a syrupy state, season to taste with salt and pepper. Add steamed green beans to pan with the glaze and toss until they are lightly coated. Remove green beans to a platter using tongs, then pour remaining glaze and cherries over the top of the beans. Crumble the bacon slices over the beans and serve.

Photo and recipe via Pinch My Salt – go check them out!

Originally posted 2010-06-15 20:53:21.

Related Stories:February 3, 2013 — Better with Bacon – Green Bean Bacon Bundles…December 17, 2013 — Thankin’ for Bacon – Veggie Side #2…


Originally posted 2013-12-25 03:16:12. Republished by Blog Post Promoter

Watch it Wiggle – Bacon Jello!

Two words that, in close to my five years on the interwebs, I NEVER thought would go together.  But then I find this and out of duty I am compelled to share.

Well there you go. Where would someone find directions for something like this? Why, Instructables of course (seriously I completely love that site). It’s a rather an involved process, but anything this “interesting” is bound to take some time.

Seriously, bacon jello people…

bacon jello.

?

Related Stories:August 30, 2012 — Get Your Bacon Java at Seattle’s Best…August 2, 2012 — Better with Bacon – Peach & Bacon Cake…
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Originally posted 2012-12-05 01:06:44. Republished by Blog Post Promoter

Mmmmacarons…with bacon!

At the Brooklyn Lyceum this weekend, I was on a mission to pick up some spicy BaconMarmalade, taste some MilkMade ice cream and see what other goodies I could find. Unfortunately, it was disgustingly hot and muggy up there preventing me from perusing all the tables very thoroughly. But on my quick loop around I spotted a sign through the crowd with the enticing words: Candied Bacon with Maple Cream Cheese Frosting. As I drew closer, I still had no idea what this candied bacon thing was… until I saw the pretty little display of macarons off to the side. I LOVE macarons! And now someone has put two of my great loves together? Yes, I know I have many great loves—but this is one I hadn’t even thought of. Macaron Parlour has a very unique take on the traditional macaron. Upon first bite, it is rather odd to find an actual piece of bacon sandwiched inside your delicate macaron. But the flavors are rather intriguing and work together quite well. Thanks to Simon for offering me a paper towel to mop myself up so that I may enjoy your macaron even more! Other interesting flavors I have yet to try:
S’mores
Black Sesame with Cookies & Cream Ice Cream
Might I suggest a new flavor collaboration? How about BaconMarmalade and chocolate… ooo.

Originally posted 2010-05-03 10:04:00. Republished by Blog Post Promoter

Better with Bacon – Bacon Bourbon Brownies…

Yup, that’s what I said, bacon + bourbon + brownies.  That equals deliciousness!

See that “crumble” on the top?  That’s diced bacon my friends.

I got wind of these from over at The Food in my Beard (now that sounds like a food blog I could get behind). He’s got great step-by-step photo instructions but no recipe.  For that, you’ll have to use what he did over at Food and Wine.

Originally posted 2011-12-26 21:44:30.

Related Stories:June 6, 2012 Better with Bacon – Whiskey, Caramel, Marshmallow and Bacon Bark…September 20, 2013 Introducing The Baconery!!


Originally posted 2014-02-14 08:49:12. Republished by Blog Post Promoter

Better with Bacon – Maple Bacon Caramel Corn…

I am TOTALLY making this over the weekend…

Maple Bacon Caramel Corn

Ingredients:

5 slices bacon
6-8 cups air popped popcorn
1 cup packed brown sugar
1/2 cup maple syrup or corn syrup
1/4 cup butter
1 tsp. vanilla or maple extract
1/4 tsp. baking soda
1/2 cup pecan pieces or halves (optional)

Directions:

Preheat oven to 250° F. In a medium skillet, cook the bacon until crisp. Transfer to a plate, crumble or chop into chunky pieces and reserve 1-2 tablespoons of the drippings.
Spray a large bowl with non-stick spray and put the popcorn in it, along with the pecans if you’re using them.
Combine the brown sugar, corn syrup, butter and reserved bacon drippings in a medium saucepan and bring to a boil over medium heat. Boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the vanilla and baking soda. It will foam up at first.
Quickly pour over the popcorn and stir to coat well, adding the reserved bacon. Tongs work really well for this! Spread onto a cookie sheet or roasting pan and bake for 30 minutes, stirring once or twice. Cool.

Makes about 7 cups.

via babble

Originally posted 2011-10-25 20:44:17.

Related Stories:February 24, 2013 Better with Bacon – Candied Bacon Popcorn…November 29, 2012 Better with Bacon – Bacon & Cashew Caramel Corn…


Originally posted 2014-02-15 08:53:08. Republished by Blog Post Promoter

Peanut butter. Bacon. Burger??

My plans for Saturday already include a trip to Shake Shack to try the custard of the day: Pancakes & Bacon. I am all for bacon is desserts—bacon in anything really. Bacon is great on burgers. Bacon is great with peanut butter. But what to make of this very limited Shack offer (available this Saturday at the UWS location only): a peanut butter bacon burger? Could be interesting. Imagine beef satay sprinkled with bacon… that sounds tasty! But for some reason I just can’t see that combination being super awesome in a burger. And since I won’t be trekking all the way uptown, I guess I’ll never know.

Originally posted 2010-04-22 16:01:00. Republished by Blog Post Promoter

BEST OF TDB | Test Kitchen – Maple French Toast & Bacon Cupcakes…

We are away on vacation until July 12th.  Until then, please enjoy these selected “Best Of” posts.  This was originally published 9/2/2009.

cake_fin

Yesterday’s “Better with Bacon” featured recipe, the Maple French Toast & Bacon Cupcake, came from the “Food Network Magazine” and provided yet another take on what is becoming a trend in the dessert world – sweet & savory desserts featuring bacon!

When I was a kid, I used to love to bake: Nestle Tollhouse Cookies, Skywalker Crunchies (I know…nerd), cakes, brownies, etc.  I need to say upfront that it has been quite some time since I actually baked anything but this looked so good that I had to try.

What I didn’t expect was the amount of time it took to make these.  The recipe said 40 minutes, but turns out that was just the baking time.  I started this project at 9:15 pm and didn’t finish until 11:30 pm.  Granted, my lack of current experience may have hindered me, but making stuff from scratch like this takes a while (that did also include clean up as the cupcakes were in the oven).

So when I start to make anything, I like to have all the ingredients pulled:

cake_ingreds2

Seriously, look at all this stuff.  Usually it’s just a box of mix, eggs and oil…this is when it hit me, you may have bitten off a little more than you can chew right out of the gate.

The only variation I had from the original recipe was using corn starch instead of potato starch.  I ran around to all the markets around my house and NO ONE carried potato starch.

So we started out with getting all the dry ingredients together:

cake_dry

Right off the bat, the cinnamon and nutmeg hit you.  It’s got a good aroma.

Then, time for the “wet” ingredients.  You should have seen me trying to separate the egg whites.  For a guy who watches as much “Food Network” as I do, you think I could have handled that one…but no.

cake_batter2

Here’s the completed batter.  I made a mistake here and whipped the dry ingredients in instead of a nice, slow mix.  I should have changed the head on the Kitchenaid.  My batter really was overworked at this point, but got to keep pressing through.

Now the good stuff…the bacon…

cake_bacon

Good, thick sliced smoked bacon from breakfast on Sunday.  I used only five strips and it turned out to be plenty.  Took my time and got all these bits folded in…

Looks like we’re ready for the oven.

cake_tins

After 40 (yes 40) minutes at 325,  presto…

cake_done

The Maple French Toast & Bacon Cupcake!

The frosting was a cream cheese base with maple syrup and cinnamon.  I screwed this up to and didn’t get enough air into it, so the frosting had this gloopy sort of consistency you can see in the photo.

I thought I had enough batter in each cup, but looks like I could have really filled them up more, as the cake really didn’t rise much.

The cake itself was a little dense.  I blame my overworking the batter for that.

So how did it taste?

cake_bite

Pretty good if I don’t say so myself.

You can really taste the cinnamon and nutmeg.  The bacon actually was pretty even throughout the cake and I had some in every bite.  The frosting provided the perfect level of sweetness to contrast the smoky taste of the bacon and the maple really works with the spice.  My co-workers all seemed to agree as the plate I brought to work the next morning was woofed down.  So even with all the problems I had, that was a good sign.

Would I make again?  I don’t know.  They were good, but really time consuming.  I am thinking of maybe using a simple spice cake mix and seeing how that plays out.

If you get the time, try it.  I think you’ll like it!

Originally posted 2011-07-05 19:00:00.

Related Stories:September 2, 2009 — TEST KITCHEN – Maple French Toast & Bacon Cupcakes…March 29, 2013 — Better With Bacon – Maple French Toast & Bacon Cupcakes


Originally posted 2013-07-19 08:27:50. Republished by Blog Post Promoter