Sunday Bacon Porn – Candied Bacon Bagel Sandwich

What’s for Dinner? Onion Bagel with Candied Bacon & Creme Cheese

bacon-bagel

Candied Bacon Strips

These sweet and savory candied bacon strips can be used as a party snack, as a breakfast meat, or to build the world’s best BLT! Just make sure you make enough since these are sure to go fast. 

Makes 8 servings of Candied Bacon

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:

1 pound thickly-sliced center-cut bacon
1/4 cup packed brown sugar
2 tbsp maple syrup
2 tbsp rice vinegar
black pepper to taste

Preparation:
Place a wire cookie rack over a sheet pan and layout the strips of bacon in one layer. The strips of bacon can be touching, but shouldn’t be overlapping. Place in a preheated 350 degrees F. oven for 15 minutes.

Whisk together the remaining ingredients in a small bowl. Remove the bacon, and using a pastry brush, lightly brush the sugar mixture on the bacon, turn and brush the other side. Return to the oven and cook for 5 minutes.

Remove and repeat the process every five minutes, for about 30 minutes, or until the bacon is crisp and caramelized. Allow to cool on the rack until the bacon strips firm up.

From John Mitzewich, former About.com Guide
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The post Sunday Bacon Porn – Candied Bacon Bagel Sandwich appeared first on BACON PORN.

Originally posted 2013-09-22 17:38:04. Republished by Blog Post Promoter

2793. MAPLE BACON ICE CREAM

yields 8-10 servings

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.

bacon recipe courtesy of: Claire Robinson, “Beachy Keen,” 5 Ingredient Fix, 2011, Food Network

Originally posted 2012-12-31 08:11:00. Republished by Blog Post Promoter

2737. ENDIVE and WATERCRESS SALAD with BACON-CIDER DRESSING

serves six

4 slices center-cut bacon
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black papper
1 garlic clove, minced
4 cups (1/2-inch) diagonally cut Belgian endive
3 cups chopped radicchio
1 cup trimmed watercress

Heat a medium nonstick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon. Combine 2 teaspoons drippings, oil, and next 6 ingredients (through garlic) in a large bowl, stirring with a whisk. Add remaining ingredients; toss well. Sprinkle with chopped bacon.

bacon recipe courtesy of: “The Enlightened Cook: Radically Simple Cooking,” Cooking Light, November 2012, p. 246

Originally posted 2012-11-05 09:41:00. Republished by Blog Post Promoter

2937. MAPLE-DIJON CHICKEN with BACON COUSCOUS

serves four

1/4 cup Dijon mustard
1/4 cup maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon, diced
4 (4- to 5-ounce) boneless, skinless chicken breasts, trimmed
1 shallot, peeled and minced
1 1/4 cups fat-free, low-sodium chicken broth
1 cup pearl (Israeli) couscous
1 tablespoon parsley, freshly chopped
2 teaspoons cider vinegar

In a small bowl, whisk the mustard, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 12-inch nonstick skillet cook the bacon over medium heat until crisp, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Pour off all but 2 tablespoons of fat from skillet and return pan to medium-high heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil. (You might not use all of the mustard mixture depending on the size of the chicken breasts.

Add shallot to now-empty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, and cook over low heat about 10 minutes. Stir cooked bacon, parsley and vinegar into couscous. Season with salt and pepper to taste. Serve couscous and chicken with any remaining Dijon sauce on the side.

bacon recipe courtesy of: Detroit Free Press, 615 W. Lafayette, Detroit, MI 48226, March 3, 2013; adapted from Cook’s Country Magazine, January 2013

Originally posted 2013-05-24 01:02:00. Republished by Blog Post Promoter

3039. LATKES with BACON and APPLE SAUCE

serves 4-6?

For the apple sauce?
2 Bramley apples?
25 grams butter?
1 tablespoon sugar?

For the latke?
1 onion (optional)?
1 kilogram floury potatoes
2 large eggs?
4 tablespoons flour?
oil, for frying?
24 rashers streaky bacon?
maple syrup (optional)?

For the apple sauce: peel, quarter and chop the apples – work quickly as the air will turn them brown. Put in a pan with 100ml water. Cover and bring to the boil. Cook until the apples collapse. Remove form the heat and stir in the butter and sugar.

For the latke: peel and grate the onion on the large hole side of a cheese grater. Peel and grate the potatoes and mix with the onion. Squeeze the mixture dry by pressing the mixture between your hands. Lightly beat the eggs with a generous pinch of salt. Sift over the flour gradually, stirring until the batter is smooth. Add the potatoes and onion and stir well. Heat 1 cm oil in a frying pan. Drop spoonfuls of the latke mixture into the hot oil and flatten a little with the back of the spoon. Lower the heat so that the pancakes cook through evenly. After 2–4 minutes, when the bottom is golden brown and has formed a crust, turn and cook the other side. While the latkes are cooking, preheat the grill. Grill the bacon until crisp.

Serve the latkes with the bacon and apple sauce. Drizzle with maple syrup.

bacon recipe courtesy of: Lindsey Bareham, Market Kitchen, Good Food Channel

Originally posted 2013-09-03 01:22:00. Republished by Blog Post Promoter

Better with Bacon – Maple Bacon Ice Cream

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!

bacon-cream

Makes approximately 2 to 2 1/2 quarts

Ingredients:

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

Directions:

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…


Originally posted 2013-06-22 05:32:10. Republished by Blog Post Promoter

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