3983. MAPLE and CANDIED BACON BLONDE BROWNIES

Makes 1–8 brownies, depending on how you cut them


2 1/4 cups blanched almond flour

1 cup (6oz) maple granulated maple sugar
1/4 teaspoon baking soda
1/3 teaspoon salt
2 large eggs
1/2 cup sustainable palm shortening or ghee
1 tablespoon vanilla extract
1/4 cup pecans, finely chopped

3-4 pieces of bacon
About 1/3 cup maple syrup

For the candied bacon: Make the candied bacon before starting the brownies as it will need to cool down before breaking it up into tiny pieces for the topping.

Preheat the oven to 375 degrees

On a parchment paper lined rimmed cookie sheet, lay out the strips of bacon. You want the rim so that your bacon grease doesn’t run down into oven and start a grease fire.

Using a pastry brush, sweep a generous amount of maple syrup over each piece of bacon. You could also sprinkle maple sugar instead of using syrup, but I find that it takes less syrup and it goes on smoother and faster.

Bake in the preheated oven for about 10 minutes. Remove the baking sheet from oven and flip the bacon over. Brush the other side with maple syrup and return to the oven for another 8-10 minutes or until dark and caramel-y. Watch the bacon closely toward the end, it burns fast. Times will vary from oven-to-oven. For best results use an oven thermometer.

Remove from oven and cool.

Cut or break the bacon into small pieces. If they are too large the brownies will be difficult to cut later.

For the brownies:

Grease and line a 8×8 inch cake pan with parchment paper, leaving flaps on two sides of the pan for easy brownie removal. You don’t have to lay parchment paper both ways, just one set of flaps will suffice.

In a blender or coffee/herb grinder, pulse the maple sugar a few times to make it a finer grind.

Using a small sauce pan over medium heat, melt the palm shortening/ghee till it just becomes liquid. You don’t want it to be hot, just liquid. Remove from heat and let cool.

While the fat is cooling, combine the almond flour, sugar, baking soda and salt in a large bowl. Now add the eggs and vanilla extract to the liquid shortening/ghee and lightly beat together.

Combine the egg/fat mixture with the almond flour mixture, mixing till combined and there are no lumps in the batter. Transfer the batter to the prepared cake pan and smooth the batter out as best as you can.

Sprinkle the bacon and pecan pieces evenly over the top of the batter and bake for 22-25 minutes.

When they’re finished cooking, remove the pan and allow the brownies to cool. Slice into squares.

bacon recipe source: Jenni Hulet, The Urban Poser (@TheUrbanPoser), June 21, 2013

3979. SPINACH SALAD with MUSTARD CURRY VINAIGRETTE and BACON

1 – 10 Oz. Package Washed Baby Spinach

1 Recipe Candied Pecans (recipe below)

1 Recipe Mustard Curry Vinaigrette (recipe below)

12 Strips Bacon

Fry the bacon until crisp and lay it out on a paper towel. Pat the excess fat with more paper towels. Keep in a warm place until ready to serve.

Place the spinach attractively and evenly onto salad bowls. Top the salad with salad dressing, to taste. Sprinkle the candied pecans evenly over the salads. Cross two pieces of warm bacon on top of each of the salads. Serve while bacon is still warm.

CANDIED PECANS

1 Cup Pecan Halves

¼ Cup Brown Sugar

1 tsp. Butter

Heat the brown sugar and butter until it is very hot and starts to bubble. Add in the pecans. Shake and toss the pecans in the sugar mixture until coated evenly and most of the mixture has disappeared. Pour the nuts onto a buttered piece of parchment. Separate the nuts with a spoon while they are still very hot.

MUSTARD CURRY VINAIGRETTE

1 tsp. Dry Mustard

2 tsp. Dijon Style Mustard

1 Tbsp. Honey

1 Tbsp. Water

1 Tbsp. Madras Curry Powder

⅓ Cup Red Wine Vinegar

⅔ Cup Olive Oil

Whisk together the dry mustard, dijon mustard, honey, curry powder and water. Whisk the red wine into the mixture. Whisk the olive oil into the mixture.

bacon recipe source: Euphemia Haye Restaurant & Haye Loft (@EuphemiaHaye), 5540 Gulf of Mexico Drive, Longboat Key, Florida 34228

3966. SPINACH, GRAPES and BACON

Makes: 4 servings


8 slices bacon

4 cups grapes

1/4 cup raspberry vinegar

1 tablespoon packed brown sugar

Dash each salt and ground black pepper

6 cups baby spinach

4 ounces dilled havarti cheese, shaved

Pecan halves (optional)

In a 12-inch skillet, cook bacon until crisp. Drain on paper towels reserving 3 tablespoons drippings in skillet.

Meanwhile, halve 2 cups of the grapes.

Add vinegar, brown sugar, salt and pepper to skillet. Heat 30 seconds just until warm.

In a large bowl combine spinach, and halved grapes; add warm drippings mixture. Toss to coat. Divide among 4 plates. Top with cheese and bacon. Serve with remaining grapes and pecans.

bacon recipe source: Better Homes and Gardens (@BHG) 

3941. PECAN-BACON SQUARES A LA MODE

Yield: 
9 squares




For the crust:

6 tablespoons cold unsalted butter, diced, plus more for the baking dish

1 1/4 cups all-purpose flour

1/4 cup sugar

Pinch of kosher salt

2 teaspoons fresh lemon juice


For the filling:

8 slices bacon, diced

3 large eggs

1 cup light corn syrup

1/3 cup sugar

5 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/2 teaspoon apple cider vinegar

1 cup pecans, plus more for topping

Vanilla ice cream, for serving



Make the crust: Preheat the oven to 375 degrees F. Butter an 8-inch-square baking dish and line with nonstick foil, leaving an overhang on 2 sides. Lightly butter the foil.



Combine the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the lemon juice and pulse until the dough just comes together. Press the dough into the bottom of the prepared baking dish and bake until lightly golden, about 15 minutes.



Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes; drain on paper towels. Whisk the eggs, corn syrup, sugar, melted butter, vanilla and vinegar in a medium bowl until combined.



Scatter the pecans and bacon over the prepared crust, then pour in the filling. Bake until the filling is set and the nuts are golden brown, 30 to 35 minutes. Let cool completely in the pan on a rack, then lift out of the pan using the overhanging foil. Cut into squares and top with ice cream and more pecans.


 


bacon recipe source: Food Network Kitchen/Food Network Magazine

3883. BACON BOURBON FRUITCAKE

1 c raisins
1 c chopped, pitted dates
1 c chopped dried apples
1 c bourbon
1 c brown sugar
6 T butter
4 T bacon grease (see syrup recipe below)
1 c apple juice
1 tsp ground cinnamon
1 ¾ c all purpose flour
1 ½ tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
¼ to ½ cup toasted pecans, broken

Bourbon Maple Bacon syrup
1 lb bacon, thick cut, double smoked, cut to ½ inch pieces
6 oz bourbon
1 ½ c maple syrup

Fry bacon (in 2 batches, if needed) over medium heat until golden brown. Drain off a good portion of the grease and set aside for later use in the fruitcake. OFF THE HEAT, CAREFULLY add the bourbon to bacon in the pan, stirring and scraping the bits off the bottom. Add in your maple syrup and stir. Increase heat to med/high until bubbling well. Reduce heat to low and simmer gently, stirring occasionally, for about 20 minutes. Remove from heat and let it cool for a bit. Transfer to a container and cover, refrigerate overnight.

The next day, skim the fat from the surface and using a slotted spoon, remove the bacon from the syrup mixture for use in fruitcake. Refrigerate syrup until you’re ready to baste the cakes.

Fruitcake:

Combine dried fruits, add bourbon and macerate overnight or microwave 5 minutes to rehydrate fruit.

Place fruit and liquid in a non-reactive pot with the sugar, butter, bacon grease, apple juice and cinnamon. Bring mixture to a boil stirring often, then reduce heat and simmer for 5-10 minutes. Remove from heat and cool for at least 15 minutes.

Preheat oven to 325.

Combine dry ingredients and stir carefully into the fruit mixture. When combined, stir in eggs one at a time, then fold in nuts and reserved bacon. Try not to overmix. Spoon into a 10 inch non-stick loaf pan and bake for 1 hour, or mini loaf pans and check doneness after 20 minutes with a toothpick.

remove from oven and place on a cooling rack. Baste with Bourbon Maple Bacon syrup and let cool completely before turning out of the pan.

When it is completely cool, place in a tight sealing, food safe container and put in the refrigerator. Once or twice a day for 3 days, baste the cake on all sides with syrup mixture.


bacon recipe source: Megan Schettler Schug, "Bacon Saves the Fruitcake!", KIOA 93.3, Iowa, November 27, 2013

3866. BROWN SUGAR PECANS and SWEET BACON with HAVARTI GRILLED CHEESE

Serves: 2 sandwiches


1⁄2 pounds thick-cut bacon
1⁄4 cups honey
4 slices cinnamon swirl bread
3 tablespoons butter
1⁄3 cups brown sugar pecans lightly chopped (recipe below)
4 slices Havarti (or 4 ounces grated)


For the Pecans
16 ounces pecan halves
1⁄2 cups butter
3⁄4 cups packed brown sugar
2 teaspoons vanilla
1⁄4 teaspoons salt
 
For the Pecans

Arrange pecan halves in an aluminum foil lined 13x9 baking dish. Set pan aside. Melt butter in saucepan over medium heat and add brown sugar, vanilla, salt. Stir one minute and remove from heat. Continue stirring until brown sugar dissolves. Pour over pecans, stirring to coat. Bake at 325º for 20 to 25 minutes; stirring every 10 to 15 minutes.
 
For the Grilled Cheese

Preheat the oven to 425° Fahrenheit. Layer a baking sheet with a 1-inch lip of parchment paper. Place the strips of bacon on the parchment, and then brush the strips with the honey. Bake for 15-20 minutes or until done, depending on the thickness of the bacon. Transfer to paper towels to drain and cool. Cut or break the bacon strips in half. Spread ½ tablespoon of butter on one side of each slice of the bread.

Place one slice of the grated havarti on the non-buttered side of bread ((or sprinkle 1 ounce of grated cheese)or. Sprinkle with some of the brown sugar pecans, then layer on the bacon and top with another slice of creamy Havarti (or sprinkle with another ounce of grated cheese). You will have leftover pecans so save for salads or to snack on.

Drizzle a small amount of olive oil in a nonstick frying pan over medium heat. Place the sandwich in the pan, buttered side down, and top with the other slice of bread, buttered side facing up. Cover with a lid and cook for 3-4 minutes or until the bread on one side is golden. Reduce the heat to medium-low; flip the sandwich to the other side and cook for 2-3 minutes or until the bread is toasty golden and the cheese has melted. The second side will cook faster than the first, so watch it carefully.


bacon recipe source: Heidi, foodiecrush (@foodiecrush), April 12, 2015

3842. GLAZED CARROTS with BACON and PECANS

Serves: 4


3 slices bacon, diced
⅓ cup pecans
1lb baby carrots
½ tsp salt
3 Tbsp brown sugar
½-3/4 cup chicken broth or water
1 Tbsp butter

In a medium skillet, cook bacon over medium heat until crisp. Drain fat from pan and set bacon aside. Add pecans and cook until toasted. Set pecans aside with bacon. Add carrots, salt, 1 Tbsp brown sugar, and ½c broth to the skillet. Cover and bring to a boil over medium-high heat and reduce to a simmer.

Simmer 4-5 minutes and check for tenderness. You want to have about 2 Tbsp liquid left in the pan. If your liquid hasn't quite cooked enough off, continue to cook. If your carrots aren't tender enough or too much liquid has evaporated, add a bit more liquid as necessary.

When carrots are tender, add remaining brown sugar and bitter. Stir over medium heat about 3 minutes. Sprinkle bacon and pecans over the top.


bacon recipe source: Emily, One Lovely Life (@onelovelylife), October 7, 2009

3825. WARM CHARD SALAD with BACON-CLEMENTINE VINAIGRETTE

Yield: 4


4 slices thick-cut bacon
1 Tbsp. olive oil
2 shallots, thinly sliced
2 large bunches of swiss chard (about 20 oz.)
4 clementines, juiced
3 clementines, peeled, segmented and cut in half
1/2 tsp. honey
1 1/2 Tbsp. white wine vinegar
2 oz goat cheese, crumbled
1/3 c pecans, toasted
Kosher salt and fresh cracked pepper

Heat a large skillet on medium-low and add bacon. Cook until browned and crisp, turning once (about 10 minutes). Set aside.

Remove bacon drippings from pan, reserving 2 Tbsp.

Add 1 Tbsp. olive oil to pan and reduce heat to low.

Add shallots to pan and cook, stirring often, until brown and tender (15-20 min).
While shallots cook, cut chard into a chiffonade: remove stems and center vein. Stack leaves on top of one another and roll up like a cigar. Slice the roll in thin strips and place in a large bowl.

When shallots are finished, remove from pan and add to bowl with chard, tossing to combine.

To the hot skillet, add clementine juice and honey and cook, stirring, until reduced by half, about 1 minute.

Add vinegar and reserved bacon fat to skillet, along with salt and pepper to taste. Stir.

Add chard and shallots to the pan and cook until chard is just wilted, about 1 minute.

Return contents of skillet to the bowl. Top with toasted pecans, goat cheese, clementine segments, and additional cracked black pepper.


bacon recipe source: Allison, The Ranger's Daughter

3809. STRAWBERRY BACON SPINACH SALAD with POPPY SEED DRESSING

Serves: 6


1 pound of baby spinach

½ pound strawberries, washed, hulled, and diced

1 (10 oz) can mandarin oranges, drained

½ cup grated Swiss cheese

½ pound cooked bacon, chopped

½ pound button mushrooms, cleaned, trimmed, and sliced (optional)

½ cup candied pecan pieces

For the Dressing

2 tablespoons, plus 1 teaspoon white vinegar

2 tablespoons, plus 1 teaspoon maple syrup

⅓ cup grapeseed oil (or other neutral flavored oil)

2 tablespoons grated red onion

¼ teaspoon salt

1 tablespoon prepared yellow mustard

1 tablespoon poppy seeds

In a large bowl, combine all of the salad ingredients and toss well.

In a separate bowl, whisk together the dressing. Pour dressing over salad just before serving and toss.

bacon recipe source: Allison Ruth (@somethewiser), Some the Wiser, July 1, 2014

3774. APPLE TERRINE with HONEY ROSEMARY ICE CREAM and BACON PECAN CRUMBLE

Serves: 4

Apple terrine:

4 granny smith apples

75 grams butter, melted

1/3 cup caster sugar

100 grams blue cheese

Honey rosemary ice cream:

2 eggs plus 1 egg yolk

1/4 cup caster sugar

1 tsp rosemary, finely chopped

1½ tbsp honey

250 ml cream whipped to soft peaks

Bacon pecan crumble:

55 grams butter

70 grams flour

80 grams caster sugar

½ tsp star anise, ground

2 tbsp bacon, finely chopped

1 tbsp honey

50 grams pecans

Toffee apples:

1 large granny smith apple, peeled

½ cup caster sugar

To serve:

4 figs, quartered

1 sprig rosemary, leaves removed

60 grams blue cheese

Preheat oven to 180ºC/350ºF.

For the apple terrine, thinly slice the apple on a mandolin. Using a 10cm round springform cake tin, layer the apple. Brush each layer with butter, sprinkle with sugar and crumble the blue cheese. Place onto a shallow baking tray and bake in the oven, covered until terrine is cooked through, about 25 minutes . Remove from oven and place a heavy weight on the terrine. Set aside in the fridge to cool and press.

For the ice cream, place eggs, egg yolk, sugar, rosemary and honey in a bowl over a pan of simmering water. Whisk until thickened and doubled in volume. Remove from heat. Fold the cream through the egg mixture and pour into 4 x ½ cup dariole moulds. Set aside in freezer to set. Freeze remaining ice cream in a small lidded container.

For the bacon pecan crumble, use your fingertips to rub the butter into the flour. Stir through 30g of sugar and star anise. Sprinkle crumb mix onto a lined baking tray and bake until golden, about 15 minutes.

In a frypan, add bacon and cook until crispy. Add honey and caramelise with the bacon. Stir through the crumble mixture.

Place pecans on lined baking tray. Cook remaining sugar in a pan to a deep amber colour. Pour caramel over the pecans and leave to set. Once set, chop the praline finely and mix through the crumble.

For the toffee apples, use a melon baller to scoop small balls out of the apple. Cook sugar in a pan to a deep amber colour and pat apple balls dry then carefully dip into the toffee to coat. Place onto baking paper lined tray.

To assemble, place terrine, ice cream, toffee apples and fig pieces on a plate. Sprinkle with crumble. Garnish with rosemary leaves and crumbled blue cheese.

bacon recipe source: Ashleigh Bareham (contestant), MasterChef Australia, TenPlay, 1 Saunders Street, Pyrmont, NSW 2009, GPO BOX 10, Sydney, NSW 2001

3727. MINI BANANA CREAM PIES with BACON GRAHAM CRACKER CRUST

serves twelve 


For the crust:
⅓ cups pecans 
6 slices bacon 
6 pieces graham cracker (full sheet) 
1 teaspoon brown sugar 
1 teaspoon vanilla extract 

For the filling:
3 tablespoons water 
1-½ teaspoon unflavored gelatin 
⅓ cups brown sugar 
3 tablespoons all-purpose flour 
¼ teaspoons salt 
1-½ cup non-fat milk 
1 whole egg yolk 
2-½ teaspoons vanilla extract 
2 whole bananas 

For the whipped cream:
½ cups heavy whipping cream 
1 teaspoon brown sugar 
½ teaspoons vanilla extract

Preheat the oven to 350ºF. Spread the pecans on a parchment-lined baking sheet and bake until the nuts begin to brown and become fragrant, about 10 minutes. Meanwhile, cook the bacon on a griddle or in a pan until very crispy. Transfer the bacon to a plate lined with paper towel to cool. Into a food processor, add all of the ingredients for the crust, making sure to break the larger items into pieces so that they will be easier to break down. Pulse the crust ingredients until you are left with a crumb mixture that resembles wet sand.

Grease a 12-cup muffin pan with cooking spray or a little bit of oil. Evenly divide the crust mixture between the 12 cups and press the crumbs into a thin layer, working it as far up the sides of the cup as possible. You can use a small cup (like a shot glass) to press it in more evenly. Bake the crust for about 10 minutes, or until it has browned a bit. Allow it to cool before filling.

To prepare the filling, put the water into a small bowl. Sprinkle the gelatin evenly over the top to prevent clumping. Stir the gelatin until it appears to have absorbed all of the water.

In a medium sauce pan, combine the brown sugar, flour and salt. In a medium bowl, whisk together the milk and egg yolk. Pour the milk mixture into the sugar mixture and cook over medium heat, whisking constantly, until the pudding thickens and begins to boil, about 5 minutes. Remove the saucepan from the heat and whisk in the gelatin and the vanilla. Let the pudding come to room temperature before filling the crust.

While the pudding cools, slice the bananas, about 1/8 to 1/4 inch thick. Place about 1/2 of the banana slices in the bottom of the muffin cups. Top those slices with about half of the pudding. Top that with the remaining banana slices, then the remaining pudding. Refrigerate the pies for a couple of hours so that they can set fully.

To make the whipped cream, whisk (either by hand or with a hand mixer) whipping cream until it becomes frothy. Add the sugar and vanilla. Continue to whisk until you have stiff peaks and the mixture is thick and spoonable.

To plate, work a knife around the sides of the pie and gently remove it from the muffin tin. If some of the crust remains in the muffin cup, you can use it to garnish the plate or to sprinkle on top of the pie. Spoon the whipped cream into a plastic bag and push it into one corner. Snip the tip of the corner off with scissors and pipe a small dollop of whipped cream onto to the pie. If you like, garnish with a slice of banana.


bacon recipe source: Carrie, Tasty Kitchen (@tastykitchen), January 13, 2012

3599. QUINOA SALAD with PEAS, BACON and GOLDEN RAISINS

yields 4-6 servings 

1 cup quinoa

1 cup fresh or frozen green peas

2 lemons, zest and juice reserved

1/4 cup olive oil

2 tablespoons fresh flat leaf parsley, chopped

2 tablespoons fresh basil, chopped

1 tablespoon fresh dill, chopped

1 tablespoon fresh chives, chopped

4 slices thick cut bacon, cooked and crumbled

1/3 cup golden raisins

1/3 cup chopped pecans

Put 2 cups of water in a saucepan and bring to a boil. Add the quinoa and stir. Cover the pan, reduce heat so the water is just simmering, and cook until the quinoa is tender, about 15 minutes. Add the peas to the pan and stir with the quinoa. Cover and cook another 5 minutes. Transfer the quinoa to a large bowl. In a small bowl, combine the lemon zest, lemon juice, olive oil, parsley, basil, dill, and chives. Season with salt and pepper. Stir to combine. Pour the dressing over the quinoa. Add the bacon, raisins and chopped pecans and toss to coat. Serve warm, at room temp, or cold from the fridge.

bacon recipe source: Rachael White, Set the Table (@rachaelwhiteSTT), March 2014

3527. CHALLAH KNODEL

yields eight servings


1 large loaf challah bread

2 large onions
1 cup cubed thick slab bacon
3 eggs
1 cup large pecans
½ cup brown sugar
1 large butternut squash
2 cups milk
1 bunch fresh sage
1 tablespoon salt
6 turns of pepper mill
Zest of 1 lemon
Grated nutmeg

Cut the Challah into one-inch cubes. Leave to dry out overnight, up to one week. Soak the pecans in water overnight. Preheat the oven to 350 degrees. Slice the squash in half and roast with a little salt until cooked. Meanwhile, dice the onion and sweat over medium heat with the bacon cubes until the onion is very tender. Scoop the flesh of the cooked squash into the bacon and onion mixture. Add the milk and heat to a simmer. In a large bowl, dump the milk onion mixture over the challah. Add chopped sage, the eggs, and seasonings, and mix well. Cover with plastic wrap for 30 minutes so the bread absorbs the mixture. Let cool so you can handle the mixture. Roll the stuffing into tubes, wrap tightly in plastic wrap, and poach until the internal temperature is 160 degrees or higher. Cool in the refrigerator. While that's cooling, preheat the oven to 300 degrees. Toast the pecans for about 30 minutes, or until crunchy. Turn off the oven and let them dry. To finish, cut the knodel into thick slices and pan fry in butter until golden. Add the brown sugar and the pecans and serve.


bacon recipe source: Tim Wiechmann's Challah Knodel, by Molly Elizalde, Condé Nast Traveller, November 25, 2014 

3524. BACON-PUMPKIN-PECAN PANCAKES

makes about 18 three-inch pancakes 


1 1/2 cups (gluten-free) all-purpose flour
2 tablespoons sugar 
1 tablespoon baking powder 
1/2 teaspoon salt 
1/2 teaspoon pumpkin pie spice 
1 cup milk 
1/2 cup canned pumpkin puree 
4 tablespoons unsalted butter, melted and cooled, plus more for the griddle 
2 large eggs, at room temperature 
2 teaspoons pure vanilla extract 
1/4 cup chopped pecans 
1/4 cup crumbled cooked bacon 
Warm pure maple syrup, for serving 

In a large bowl, whisk the flour with the sugar, baking powder, salt and pumpkin pie spice. 

In a medium bowl, whisk the milk with the pumpkin puree, 4 tablespoons of melted butter, the eggs and vanilla. Using a wooden spoon, stir the wet ingredients into the dry ingredients, just until combined. Fold in the pecans and bacon. 

Heat a large nonstick skillet or griddle and brush lightly with butter. Scoop 1/4-cup mounds of batter onto the skillet and spread to 3-inch rounds. Cook over moderate heat until the pancakes are golden on the bottom, about 2 minutes. Flip each pancake and cook until fluffy and cooked through, about 2 minutes longer. Serve right away, with maple syrup.


bacon recipe source: Silvana Nardone (Food & Wine Digital Contributor), Food & Wine (@foodandwine) 

3406. BACON BAKLAVA with BOURBON HONEY SYRUP

makes 24 servings


3 cups pecan halves
1 cup pistachios
1/2 teaspoon ground cinnamon
1 2/3 cups sugar, divided
3/4 cup cooked and crumbled bacon slices
1 (16-oz.) package frozen phyllo pastry, thawed
1 cup unsalted butter, melted
3/4 cup honey
1 (4- x 2-inch) lemon peel strip
1 tablespoon fresh lemon juice
1 (3-inch) cinnamon stick
1/4 cup bourbon

Preheat oven to 325º. Process first 3 ingredients and 2/3 cup sugar in a food processor until the texture of coarse meal. Add bacon; pulse 3 times.

Place 2 phyllo sheets in bottom of a lightly greased 13- x 9-inch pan. Brush well with melted butter. Repeat with 10 sheets, brushing with butter between every 2 sheets. Sprinkle half of nut mixture (about 2 1/2 cups) over phyllo. Repeat phyllo layering with 12 sheets, brushing with butter between every 2 sheets. Sprinkle with remaining nut mixture. Top with 15 sheets, brushing with butter between every 2 sheets. Brush top with butter. Using a sharp knife, score baklava into 1 1/2-inch squares. Bake at 325º for 30 minutes. Reduce temperature to 300º, and bake 50 minutes or until golden brown.

Meanwhile, combine 1 cup water, honey, next 3 ingredients, and remaining 1 cup sugar in a heavy saucepan. Bring to a boil over medium-high heat; reduce heat to low, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; let stand 15 minutes. Strain mixture into a 1-quart glass measuring cup. Stir in bourbon; cool completely (about 1 hour).

Pour syrup evenly over baked baklava. Cool to room temperature. Cover loosely with foil; let stand at room temperature at least 2 hours or overnight before serving.


bacon recipe source: Bourbon & Bacon: The Ultimate Guide to the South's Favorite Food Groups, by Morgan Murphy (@_MorganMurphy) and the Editors of Southern Living Magazine (Oxmoor House/Southern Living/Time House Entertainment, Inc., 2014)

3189. BACON-BOURBON BROWNIES with PECANS

makes twenty-four brownies 


1/2 cup pecans 
1/2 pound sliced bacon 
8 ounces bittersweet chocolate, chopped 
2 ounces unsweetened chocolate, chopped 
1 stick plus 2 tablespoons unsalted butter 
1 cup granulated sugar 
1/2 packed cup light brown sugar 
3 tablespoons bourbon 
4 large eggs 
1 teaspoon salt 
1/4 cup unsweetened cocoa powder 
1 1/2 cups all-purpose flour

Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.

In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.

In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted; scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.

Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares or rectangles and serve.


bacon recipe courtesy of: Kat Kinsman, "The Fabulous Beekman Boys' Barn-Raising Potluck," Food & Wine, August 2011

3181. BACON PRALINE BRITTLE

Tools:
ziplock bag
baking sheets

foil
cooling rack

knife

heavy-bottomed pot

parchment paper or silicon baking mat

Candied Bacon

1/2 lb. thick sliced bacon

1/2 cup dark brown sugar

1/4 cup pure maple syrup

2 tablespoons molasses

1/2 teaspoon black pepper

Praline

3/4 cup granulated sugar

2 tablespoons water

1/2 cup chopped pecans

1/2 teaspoon kosher salt

1 tablespoons butter, at room temperature

1 1/4 cup chopped candied bacon (from above)

1 teaspoon flaked sea salt

Candied Bacon: In a large zip-top bag combine bacon, dark brown sugar, molasses maple syrup and pepper. Coat the bacon with all the ingredients by squeezing the bag, working all the ingredients together. Chill for 24 hours. On a foil lined baking sheet lay bacon flat and bake at 375° for 25-30 minutes, until bacon is brown and crisp. Transfer pan to a wire rack and allow to cool. Once cooled chop bacon. Line another baking sheet with a nonstick line and set aside.

Praline: For praline combine granulated sugar and 2 Tbsp water. Cook over medium heat for 3-4 minutes until sugar is dissolved. Add in chopped pecans and kosher salt. Stir continuously for 4-5 minutes (Mixture will be boiling) until it becomes a deep amber color. Stirring prevents the pecans from burning. Remove from heat and immediately stir in butter and chopped bacon. Once bacon it coated completely with caramel mixture spread evenly onto your lined pan and sprinkle with flaked sea salt. Allow to cool and break into pieces. 


bacon recipe courtesy of: Shelly Jaronsky, Cookies and Cups; on Chasing Delicious, April 29, 2013

3059. SMOKY PECANS and CASHEWS with BACON

½ cup sugar
½ cup water
20 ounces (total) of cashews and pecan halves
½ cup bacon, approximately 6 slices, cooked and chopped; reserve drippings
1 tablespoon butter
1 teaspoon smoked sea salt, or more to taste

Cook the bacon and chop it into ½ inch pieces. Reserve the drippings in a small bowl. You will use half of it at the end of the cooking time. Place the water and sugar in a sauté pan (do not use non-stick) and allow it to come to a boil. Add the nuts and stir continuously until the sugar has caramelized and the water has evaporated. Stir in the bacon and remove the nuts from the heat. Stir in half of the bacon drippings and the butter. Pour the nuts onto a silicone baking sheet or a greased baking sheet. Immediately sprinkle the salt onto the nuts. When they have cooled completely, separate the nuts and place them in a serving bowl.


bacon recipe courtesy of: Kelly Yandell, The Meaning of Pie, February 4, 2012

3023. KENTUCKY BOURBON BACON CHEX MIX®

makes twenty servings


1 bag (15 oz) Chex Mix® traditional snack mix 
1 cup pecan halves 
1/2 lb. bacon (6 to 8 slices), crisply cooked and crumbled 
1/2 cup packed brown sugar  
1/2 cup butter 
1/4 cup light corn syrup 
2 tablespoons bourbon 
3/4 teaspoon chipotle chili powder 

Heat oven to 300°F. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray. In large bowl, mix snack mix, pecans and bacon. Set aside.

In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Cool 2 minutes. Carefully stir in bourbon and chipotle chili powder. Pour over snack mixture; toss until evenly coated.

Spread snack mixture on pans. Bake 15 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store covered in refrigerator.


bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440 

2920. BACON and JAM MINI MONKEY BREADS

yields six rolls


4 tablespoons butter, divided and at room temperature

½ cup plum or apricot jam or marmalade

1 tablespoon light Karo syrup

¼ teaspoon ground ginger

2 tablespoons cream

12 frozen dough balls

½ cup chopped pecans or walnuts

4 slices cooked bacon, crumbled

 

Butter a 6 cup muffin tin with 2 tablespoons of butter. Place 2 frozen dough balls into each cup. Set aside.

 

In a small saucepan, melt remaining butter over medium heat. Add jam or marmalade, Karo syrup and ginger and cook for 3 minutes or until flavors are blended. Add cream and cook for an additional 1-2 minutes. Remove from heat and spoon evenly over dough balls. Top with chopped nuts and crumbled bacon.

 

Cover with plastic wrap and allow to rise at room temperature until doubled in height or for about 5 hours.

 

Bake at 350 degrees for 20 minutes. Cool and remove from pan and serve.

 

 

bacon recipe courtesy of: Heidi Larsen, Foodiecrush, October 25, 2012