Tag: bacon
Quote of the day
It’s true!
Say it with bacon
Valentine’s Day: the holiday of chocolate, flowers, and cute cards. But this year, instead of keeping things traditional, switch things up with a homemade bacon bouquet. I’m pretty sure I know which one Katy would prefer :)
Full recipe at Not Quite Nigella
[recipe] Bacon jam
Sometimes, when I hear of a recipe, I just can’t get it out of my head and it preoccupies my thoughts for all waking (and sometimes sleeping) hours. This is one of them. I mean. Bacon. Jam.
Seriously.
Ingredients
1 1/2 pounds sliced bacon, cut into 1-inch pieces
2 medium yellow onions, diced small
1/4 cup cider vinegar
1/4 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
Tabasco sauce (according to taste)
Black pepper to taste
Directions
1. In a heavy cast-iron pot, fry the bacon in batches until lightly browned and beginning to crisp.
2. Fry the onion in the rendered bacon fat on medium heat until translucent.
3. Add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
4. When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.
[recipe] Whiskey Bacon Jam
Yield 1 1/2 cups
1 pound thick-cut applewood smoked bacon, cut into 1″ pieces
1 large sweet onion, cut into 1/4″ thick slices
3 tablespoons light brown sugar
1/4 teaspoon allspice
1/4 teaspoon cinnamon
Pinch fresh grated nutmeg
Pinch ground cloves
1/2 teaspoon dry chipotle powder
1/4 teaspoon smoked paprika
1/2 cup strong brewed coffee
1/4 cup apple cider vinegar
1/2 cup good quality whiskey
1/4 cup maple syrup
1 tablespoon hot sauce
In a large skillet over medium high heat cook the bacon pieces until the begin to crisp at the edges but are still soft in the center, about 1 – 1 1/2 minutes per side. Set aside to drain. Pour all but one tablespoon of the bacon drippings from the pan.
Lower the heat to medium-low and add the onion and brown sugar. Cook until the onions are well caramelized, about twenty minutes. Add the spices and cook an additional five minutes.
Add the liquid ingredients and the bacon to the pan. Increase the heat to medium heat bring the mixture to a boil, then reduce the heat to low and simmer for about two hours. Check the mixture every 30 minutes. If the mixture becomes too dry add a few tablespoons of water. You want the final mixture to be moist and very sticky.
Let the mixture cool slightly them put it into the bowl of a food processor, or blender, and pulse about 20 times, or until it reaches your preferred consistency. (I prefer mine slightly chunky so you really notice the bacon)
Enjoy, or store in an airtight container in the refrigerator for up to a week.
[Recipe] Tartiflette
Serve this French cheesy potato dish with pickled onions, gherkins, charcuterie and a salad.
Ingredients
1kg Charlotte potatoes, peeled (or any waxy potato)
250g bacon lardons
1 onion, finely chopped
100ml oz white wine
150 ml single cream
sea salt and freshly ground black pepper
1 whole Reblochon cheese (about 450g/1lb), sliced
25g butter
splash of olive oil
1. Preheat the oven to 200°C/gas 7.
2. Bring a pan of salted water to the boil, then add in the potato slices and boil for 8-10 minutes, until just tender. Drain.
3. Heat the butter and olive oil in a frying pan. Add in the onion and fry gently for 5 minutes, stirring now and then.
4. Add in the bacon, mixing well, and fry for a further 5 minutes until both the onion and bacon are lightly browned. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
5. Layer half the potato slices in a buttered 1.5 litre ovenproof dish. Sprinkle over half the onion and bacon mixture and half the Reblochon cheese. Season lightly with salt and freshly ground pepper.
6. Repeat the layering with the remaining potato, onion, bacon and Reblochon.
7. Pour the cream evenly over the potato dish.
8. Bake for 10-12 minutes until golden brown.
9. Remove from the oven and serve.
[Recipe] Stuffed turkey breast
I tried this last weekend, as a practice run for our xmas roast.
Start with a 2.5 kg turkey breast from our local butcher and cut it open.
Stuff it with 500g of sausage meat and one envelope of Paxo stuffing.
Roll it and tie it back together and season with pepper and rosemary.
Top it with latticed bacon and give it a good glug of lemon-infused olive oil and leave it overnight in the fridge.
The following morning, put it in a roasting pan, add about an inch of water to the pan and put two large pats of butter on top of the roast to keep it moist while cooking.
Make a tent out of foil and place it over the turkey breast to hold in heat for even cooking. Remove it during the last hour of cooking for a nice golden brown colour.
Check the water level periodically and add more water if needed.
Cook in a pre-heated oven at 170oC
The typical turkey breast cooking times for thawed turkey breast in a conventional oven are:
* 2 to 3 pounds – 1.5 to 2 hours
* 4 to 6 pounds – 2.5 to 3 hours
* 7 to 8 pounds – 3 to 4 hours
Cook until the internal meat temperature is above 165oF and the juices run clear. (Took us about 2.5 hours in a fan-assisted oven)
Bacon Cinnamon Roll
A clever soul has discovered that rashers of streaky bacon are a perfect fit to insert into Pillsbury ready-to-bake cinnamon rolls.
Looks really nice!
Candied bacon ice cream
Yes, bacon ice cream.
http://www.davidlebovitz.com/archives/2008/03/candied_bacon_i_1.html
I’m tempted.