#1 Bacon-Wrapped Asparagus
Serves 5
1
bunch Asparagus (use think asparagus)
1
pound Applewood Smoked Bacon
Par boil asparagus for 2-3 minutes; remove from boiling water and place in an ice bath for approximately 5 minutes to stop cooking. Drain water and place asparagus on kitchen towel, lightly patting to remove any excess water Next line a cooking sheet with parchment paper or foil. Then take a slice of bacon and tightly wrap around the asparagus bundle (use 4-5 stalks). If done properly you won't need to secure with a toothpick. Place on a foil wrapped cookie sheet and cook at 325° for 30 minutes, turning every 10 minutes to ensure bacon cooks fully. Turn broiler on and cook for no more than 5 minutes watching carefully and rotate so as to not burn bacon.
By Food52
#2 Pimento Cheese & Bacon Crostini
INGREDIENTS
2 1/2 cups shredded extra-sharp white cheddar cheese
2 1/2 cups shredded extra-sharp orange cheddar cheese
One 7-ounce jar pimientos, drained and finely chopped
3/4 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
Cayenne pepper
40 slices baguette, toasted
4 strips cooked bacon, crumbled
INSTRUCTIONS
In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed. Season the pimento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours.
Preheat the oven to 400° Spread the pimento cheese on the toasts, top with the bacon and bake until the cheese is melted and browned, about 2 minutes. Serve.
MAKE AHEAD
The pimento cheese can be prepared through step 1 and refrigerated for up to 3 days.
Via Food and Wine
#3 Bacon, Sour Cream and Chive Mashed Potatoes
INGREDIENTS:
2 cans (14 oz. each) chicken broth (3 1/2 cups)
5 large potatoes, peeled and cut into 1″ pieces
1/2 cup light cream
2 tablespoons butter
Generous dash ground black pepper
1/2 cup sour cream
3 slices bacon, cooked and crumbled
1/4 cup chopped fresh chives
DIRECTIONS:
Heat broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Stir in sour cream, bacon (reserve some for garnish) and chives. Sprinkle with remaining bacon.
Via Cooking On The Side
#4 Bacon-Cornbead Stuffing
INGREDIENTS
2 loavesCorn Bread
6 large celery ribs
1 pound onions (about 2 large)
1 pound sliced bacon
1/2 cup chopped mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tablespoons mixed dried herbs, crumbled
1 cup Turkey Giblet Stock or chicken broth
1/4 cup reserved fat from roast turkey or melted butter
PREPARATION
Preheat oven to 325° F. and butter a 4-quart baking dish.
Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
Drizzle stock or broth over stuffing and bake, covered, 1 hour. Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.
Via Martha Stewart
#5 Bacon and Brown Sugar-Topped Sweet Potato Casserole
3 lb sweet potatoes, peeled and cut into 1 1/2-inch pieces
1/4 cup packed brown sugar, divided
5 slices bacon
4 tablespoons unsalted butter, cut into 6 pieces
1/4 cup heavy cream
1/2 teaspoon orange zest
2 tablespoons freshly squeezed orange juice
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Preheat oven to 400 F. Lay two large sheets of heavy duty aluminum foil (perpendicular to one another) on a rimmed baking sheet. Place the potatoes in the center and sprinkle with 1 tablespoon of the brown sugar. Fold the foil to create a tight packet for the potatoes. Bake for about 1 hour, or until the potatoes are fork tender. Transfer the baking sheet to a wire rack. Preheat your broiler.
While the potatoes bake, add the bacon to a large skillet set over medium heat and cook until browned and crisp. Transfer the bacon to a paper towel-lined plate and allow to cool until it can be handled. Crumble the bacon and add to the bowl of your food processor. Add the remaining 3 tablespoons of brown sugar to the food processor with the bacon, then pulse about 10 times, or until coarsely ground. Remove from the food processor and set aside.
When the potatoes have finished baking, very carefully open one end of the foil packet (the steam will escape and it's very hot!). Tilt the packet to dump the potatoes and any accumulated juices into the bowl of your food processor. Add the butter, heavy cream, orange zest, orange juice, salt, cinnamon, and both peppers to the food processor. Process the mixture until completely combined and very smooth, about 1 minute. Stop to scrape down the sides of the bowl as necessary.
Transfer the sweet potato mixture to a 2-quart (broiler-safe) baking dish. Top with the bacon-brown sugar mixture then place under the broiler for 2-3 minutes, or until the sugar has caramelized and browned.
Via Culinary Adventure
#6 Creamy Broccoli-Bacon Bake
6 cups small broccoli florets
2 carrots, sliced
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 tsp. garlic powder
2 green onions, sliced
3/4 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
4 slices OSCAR MAYER Fully Cooked Bacon, chopped
Heat oven to 425°F.
Add broccoli and carrots to saucepan of boiling water; cook 2 to 3 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water. Meanwhile, mix next 3 ingredients until blended.
Return cooked vegetables to saucepan. Add cream cheese mixture and onions; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.
Spoon into 2-qt. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover.
Bake 25 min. or until heated through, uncovering for the last 5 min.
Via Kraft
#7 Cheddar, Bacon, and Chive Biscuits
Ingredients
SERVINGS: MAKES 12
6 thick-cut bacon slices
3 3/4 cups bread flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
1/3 cup chopped fresh chives
1 3/4 cups chilled buttermilk
Honey (optional)
Preparation
PREP: 25 MIN TOTAL: 55 MIN
Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds.Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.
Via Bon Apetite
#8 Bacon-Lattice Turkey
What you'll need:
A large plastic bag
A platter or pan that fits the turkey in the fridge
Kitchen twine
A roasting pan that fits the turkey (and fits in your oven. Check. This is important.)
A probe-style meat thermometer
A turkey
Lots of kosher salt
1 ½ pounds bacon
½ pound butter
Fresh herbs: sage, thyme, oregano, parsley, marjoram, rosemary
Roasting vegetables: carrots, celery, onions, leeks, apples
I dry brine my turkey for a juicy bird. I used to wet brine, which involved removing drawers from my fridge and stuffing turkey into a large stockpot full of salted water. That is a lot of trouble. Here's my easy solution that makes for a lovely moist turkey.
Start the brine 2 to 3 days before Thanksgiving. Remove all the interior parts from the bird. Discard them or use them for stock, or the giblets for gravy. Wash the bird well, inside and out. Place the bird in a great big plastic bag. Cookware stores sell fancy "brining bags" but a cheap browning bag from the grocery works just as well, or a big ziptop bag. Go to town rubbing kosher salt all over the gobbler, inside and out. Use a lot of salt. Wash your hands. Tie the bag closed and place it on a platter or pan and put it in the fridge for up to two days. I do this on Tuesday, butter it up on Wednesday for cooking on Thursday. Thoroughly wash the sink you rinsed the turkey in. Right now.
Now we work on the flavor and added juiciness. I tinkered with this recipe for many years, until I hit on just the right method. I have always rubbed butter on roasted chicken or turkey, or covered it in bacon to keep the bird moist. For a big mama gobbler, I double down.
In a food processor, blend together ½ pound raw bacon slices, ½ pound butter and generous handfuls of fresh herbs. I like a lot of sage, some parsley, oregano, thyme, marjoram and maybe rosemary. A packet and a half of "poultry herbs" works well. Blend all this until you have a smooth paste. You can make this ahead and store the bacon butter in an airtight container for up to five days.
#9 Candied Bacon Martini
8 slices smoked bacon
1/4 cup plus 2 tablespoons light brown sugar
Heat the oven to 400 degrees. Line a rimmed baking sheet with foil, shiny side up. Dredge the bacon on both sides in the brown sugar and arrange the slices so they do not touch on the sheet. Bake until the bacon is richly caramelized, 15 to 25 minutes. Use a pair of tongs to transfer the bacon strips to a cooling rack and allow the excess fat to drain. Serve warm as candy or cool until hardened for the martinis.
Candied bacon martinis
6 ounces premium vodka
4 ounces Applejack brandy
2 ounces amaretto liqueur
2 ounces maple syrup, preferably grade "B"
4 thin slices tart apple, such as Granny Smith
2 slices candied bacon, halved crosswise
Chill 4 martini glasses. In a large cocktail shaker, combine the vodka, brandy, amaretto and maple syrup with ice. Shake until combined and chilled. Strain the cocktail into the 4 chilled glasses and garnish each with an apple slice and half a slice of candied bacon. Serve immediately.
Via LA Times
#10 Flourless Chocolate Cake with Dark Chocolate Ganache and Candied Bacon
for the cake...
4 oz dark or bittersweet chocolate, chopped small and evenly
(i used Guittard 61% coverture discs)
1/2 cup butter
3/4 cup sugar. i used super fine sugar
3 large eggs
1 1/2 tsp vanilla extract
1/2 cup good cocoa powder, again...i used Guittard
1/2 tsp(slightly rounded) cinnamon
1/4 tsp ground chipotle powder
1 tsp powdered espresso
preheat oven to 375F. line an 8 inch cake pan OR i used an 8 inch spring form pan. line the bottom and sides with parchment and lightly butter or grease the parchment. the sides might not be necessary, but that's what i did.
in a small bowl add the cocoa powder, cinnamon, espresso and chipotle. whisk to combine and set aside.
in another small bowl add the chocolate and butter. use either the microwave or a double boiler to slowly melt the chocolate/butter until smooth and shiny.
pour warm chocolate mixture into medium mixing bowl with the sugar. whisk to combine well. now whisk in eggs one at a time, waiting until each has been fully incorporated to add the next. add the vanilla.
sift cocoa powder mixture into the chocolate mixture and whisk until WELL combined.
pour into prepared pan. bake for approximately 25 minutes. i turned the cake after 15 minutes. start watching after 20 minutes. mine took about 23 minutes. toothpick should come out clean with moist crumbs attached.
allow cake to cool for 5 minutes. if necessary, run a knife around the edges and invert onto serving platter.
NOTE...since i was going to ganache the cake i inverted onto a piece of parchment on a cooling rack.
let cake cool completely.
Via Jules Food
