1 cup grade B maple syrup 4 cups half-and-half 1 1/2 cups granulated sugar, divided 5 egg yolks 1/2 pound thick-cut bacon (about 6 slices) special equipment: candy thermometer, ice cream maker
In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside. Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges. In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight. Preheat the oven to 425 degrees F. Line a rimmed sheet pan with heavy foil. Place a baking rack over the lined sheet pan and arrange the bacon slices across the rack next to each other. Bake until crispy, about 15 minutes. When cool enough to handle, finely chop. Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces. Freeze the custard in an ice cream maker according to the manufacturer’s instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.
This past weekend I ventured over the Williamsburg bridge for brunch at Marlow & Sons. My friend and I shared a couple dishes that included an amazing boudin sausage—possibly my favorite part of the meal (and yes, I did have bacon). Afterwards we stopped into Marlow & Daughters to check out the butcher shop where this wonderful sausage came from. Scott Bridi, manager and charcutier (and dining partner), was kind enough to give us a tour. See all photos here. The place was packed and meat case close to empty. Scott was busy cranking out lamb sausages. Eventually there was a lull & the meat case was replenished before the shot above was taken. I was then introduced to the various charcuterie available—smoked meats, fresh sausages, patés, terrines. There is a lot of thought and care in the preparation of these items. Wine and fresh herbs are often used “to create the balance of a well composed dish,” according to Bridi. We of course had to see for ourselves… we sampled duck rillettes, pork rillettes, a Sunset Park taco-inspired pig head terrine, and sweet sopressata. Like the boudin at brunch, I could certainly eat any of these as a meal by itself. Another wonderful thing about the prepared foods is that it gives the shop an opportunity to make use of the whole animal. Marlow & Daughters does whole animal butchering and they source their animals very locally. Their beef is from 3 farms in upstate NY. Pork comes from EcoFriendly Foods in VA as well as farms upstate including Flying Pigs. The lamb is from Elysian Fields Farm in PA. Duck and rabbit are from a farm in New Paltz. Meat isn’t all that they get locally. Fresh veggies come from Guy Jones’ upstate farm and their beans come from Cayuga Pure Organics in Ithaca. A number of groceries are sourced even closer to home: popsicles from Brooklyn Flea regulars People’s Pops, Williamsburg’s own Mast Brothers Chocolate, and Marlow & Sons’ house-made ice cream, granola, marmalade and hazelnut butter (to name a few). This is truly your local neighborhood butcher shop… and if it’s not exactly local to you, it’s worth it to go out of your way. These guys aren’t just chopping up meat. They can tell you what cut to use and the best way to prepare it. There is a flexibility and a trust between the staff of M&D and their customers. Talk to Scott, TJ or Andrew who can offer suggestions on easy, delicious dishes based on what’s available. Coming from the kitchens of Gramercy Tavern, craft, and Momofuku—these guys know how to fucking cook. So take advantage of that knowledge when planning your next meal. And don’t forget: P.S.M&D will soon be selling barbecue packages… Get your grills ready! (Talking to you, Rosa.) If you can’t grill, their eponymous pork sausage will be available at Summer Stage this year.
After the “all Charlie” post yesterday, I can across a series of Facespace messages from another long time FoTDB Dina (SHOUT OUT!). Dina’s been a BIG supporter of this little blog and just after the New Year she sent not one but five, FIVE, recipes that included candied bacon.
Candied Bacon Ice Cream
Candied Bacon Green Salad
Candied Bacon Maple Popcorn
Chocolate Chip Candied Bacon Pancakes
Candied Bacon Butter!
See something you like? Of course you do!
Thanks for all the bacon love Dina and for being a loyal TDBer!
Photos via davidlebovitz, jaimeoliver, pinterest, evilshenanigans and tablespoon
Originally posted 2012-01-12 21:24:25.
Related Stories:February 24, 2013 — Better with Bacon – Candied Bacon Popcorn…January 29, 2010 — Better with Bacon – Jolene’s Energy-Packed Bacon Candy!
On the heels of last weeks Maple Bacon Milkshake (which I still haven’t had time to make – but I will, oh I will!) I bring you…
Maple Bacon Ice Cream!
Makes approximately 2 to 2 1/2 quarts
1 cup maple syrup
1/2 pound uncooked bacon
8 egg yolks
3/4 cup granulated sugar
4 1/2 cups heavy cream
1 1/2 cups whole milk
In saucepan over medium heat, reduce maple syrup to 3/4 cup.
In another saucepan, render the bacon until it is very crisp.
Drain the fat and dry the bacon very well with several paper towels. Transfer the cooked bacon to a cutting board and chop the bacon into very small pieces. Set aside.
In a bowl, whip the egg yolks with the sugar and maple syrup until the mix is light in color.
Blot the pot you cooked the bacon in with paper towels, then add the cream and milk. Heat over medium heat until hot to the touch but not boiling.
Ladle 1 cup of the hot cream and milk mixture into the egg mix and stir thoroughly to combine. Pour the egg mix into the rest of the hot cream mixture and stir with a wooden spoon until the mixture coats the back of the spoon.
Strain the mixture into a bowl set on top of another bowl that is filled with ice. This will chill the mixture more quickly and ensure that it will not overcook.
Once the mixture is quite cold, freeze it in an ice-cream maker according to the manufacturer’s instructions.
Once the ice cream is frozen, fold in bacon bits and freeze overnight.
Serve with a hot waffle, caramelized apples and cider syrup.
[via KFSM-YV, Recipe by Chef David Uygur, Lola The Restaurant]
Originally posted 2009-08-25 11:42:33.
Related Stories:June 26, 2013 — Better with Bacon – Maple Bacon Ice Cream…July 7, 2011 — BEST OF TDB | Better with Bacon – Maple Bacon Milkshake…