bacon book

8/13/2019 Bacon Book

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The Bacon Book The Bacon Book

Photo by: Gloria Cabada-Leman



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Contents Bacon Polenta Pancakes with Maple Whipped Cream 2

Bacon Cinnabon-style Cinnamon Buns 4

Chicken Bacon Wild Rice Soup 8

Roasted Bell Peppers and Bacon Risotto 10

BBQ Bacon Wrapped Shrimp 12

Turkey Breast Stued with Bacon and Cheese 14

Bacon Wrapped Beer Brats 16

Bacon Wrapped Figs 18

Caramel Bacon Brownies 20



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1. Preheat the oven to 375. Spread bacon out on a baking sheet. Brush

one strip with 1 tablespoon (approximately) of maple syrup. Bake until

cooked through. My thick cut bacon took 30 minutes. Thin cut bacon

will take less time (start checking on it after 20 minutes).

2. While the bacon is cooking, whip together the heavy cream and maple

syrup. Set aside in the refrigerator.

3. When the bacon is ready, allow it to cool for a bit and then use a paper

towel to remove some of the excess fat (a little bacon fat never hurts

anything.) Chop up the bacon into small pieces, keeping the regular

and candied bacon separated. Set aside.

4. In a large bowl, whisk together the our, cornmeal, sugar, cinnamon,

baking powder, baking soda and salt.

5. Add the eggs and buttermilk and whisk until the mixture is just

combined. Some lumps are ne.

6. Stir in the non-candied bacon. You should have approximately 1 cup. A

bit more or less is ne.

7. Heat a griddle pan and brush it with either vegetable oil or high heat

cooking spray. Ladle the batter onto the griddle and ip the pancakes

when they start to bubble. Cook for an additional minute.

8. Serve pancakes topped with the maple whipped cream and candied

bacon bits. I also garnished with some powdered sugar and cinnamon

(optional).

Serves 10-15 pancackes

Cooking Time: 1 hr 15 min

For the Pancakes:

5 Slices Thick Cut Bacon (or 8 slices regular)1 tbsp Maple Syrup

1 cup All Purpose Flour

1cup Yellow Cornmeal

1tsp Sugar

2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

3 cups Buttermilk

2 Eggs

For the Maple Whipped Cream:1 cup Heavy Cream

4 tbsp Pure Maple Syrup

Method

Ingredients

Bacon Polenta Pancakes with Maple Whipped Cream

Recipe By: SavorySimple.net

http://www.savorysimple.net/bacon-polenta-pancakes-with-maple-whipped-cream/




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Part 1 : Bacon Cinnabon - Style Cinnamon Buns

1. The easiest way to make these bad boys is to use a bread machine. If

you have one, just check your manufacturer’s recommendations for

dough preparation - mine recommends putting in the liquids rst,

followed by our, salt, sugar and nally yeast. Once you’ve measured

everything out, just turn on your dough prep setting and leave it to

do its thing until the dough has doubled in size. In my case that tookabout 20-25 minutes.

2. If you don’t have a bread maker, making the dough by hand isn’t

all that complicated either. Firstly you will need to grab a bowl and

combine about 1tsp of the sugar, 50ml of the warm milk, and your

yeast. Stir carefully until it’s all combined then set aside somewhere

fairly warm for about 10 minutes. After 10 minutes, add the remaining

sugar, milk, butter and eggs to the yeast mixture and whisk it up;

once combined, add in the our a bit at a time. When it starts to look

doughy, cover the bowl with cling lm and leave somewhere warm

until it has doubled in size.

Makes 16-18 buns

Ingredients for the Dough:

1 cup milk, warm2 eggs

5 tbsp butter, melted

1/2 cup caster (superne) suger

2 1/2 cups strong white bread our

2 tsp dried active yeast

1/2 tsp ground coriander

Pinch of salt

*Recipe has been converted from metric units.For exact metric units, please visit TheBaconBible.com

Method - The Dough

Ingredients

Recipe By: TheBaconBible.com

http://thebaconbible.com/cakes-a-cookies-4/24-bacon-cinnabon-style-cinnamon-buns




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1. Preheat your oven to 400 F. Lightly our your working surface and rolling pin,

then turn the dough out onto it (the surface, not the rolling pin)

2. Roll your dough out into a rough square, about 0.5cm thick.

3. Get your cream cheese and spread it all over the dough - from the middle and

right out to the edges. Ideally you’d use a soft rubber spatula for this, but the

back of a spoon will work equally well if you don’t have one - and the same goes

for the cinnamon lling, which we will get to soon.

4. This is the part of the process that you may want to visit shutterbean for -

imagine that your dough is divided into three horizontal columns; fold the top

column over the middle column, then the fold the bottom column over that. Do

the same vertically, and you will end up with a wee square.

5. Now grab your rolling pin again and carefully roll the dough out as thin as you

can - be careful not to overdo it, though, as rolling it out too thin may cause the

cream cheese to leak a bit which could get messy. Mine was about 20% smaller

than pre-cheesing.

6. Combine your sugar, cinnamon and butter, then spread it in a similar fashion to

the cream cheese.

7. Finally, get your bacon out and place it over the cinnamon lling, as in the picture

to the left.

8. Grab on to the bottom horizontal edge of the dough and carefully start rolling

the dough up - ensuring that the roll is as tight as possible.

9. The very last step is to cut the dough into 2-3cm thick slices. Before you do so I

would recommend sharpening your knife - if it isn’t supremely sharp already - as

trying to do this with a blunt knife will result in horribly messy looking buns. You

don’t want to press down at all when slicing your dough, which is why you need

a good knife - this is always true when making cinnamon buns, but even moreso with these as you will have to cut through bacon. When you’re done, put your

slices into a buttered baking tray or other ovenproof dish. Bake in the middle of

the oven for about 15 minutes, or until golden brown.

Makes 16-18 buns

Ingredients for the Filling:

7oz cream cheese, room temperature 1 cup brown sugar

2-3 tsp ground cinnamon

5 tbsp butter, room temperature

18 slices bacon


Method - The Filling

Ingredients


http://www.shutterbean.com/cream-cheese-cinnamon-rolls/



http://www.shutterbean.com/cream-cheese-cinnamon-rolls/




1. All you need to do for the icing is combine all of the ingredients in

a bowl or other suitable vessel, then drizzle it over the buns using a

spoon or knife as soon as they come out of the oven.

2. These are best served warm, so if you don’t intend to eat them all

straight away I would recommend warming them up before servingthem (set your oven to, say, 170 F and pop them in for 5-10 minutes)

and I’d personally ice them just before serving, as the icing stays nicer

that way.

Makes 16-18 buns

Ingredients for the Icing:

5oz cream cheese, room temperature 1 cup icing sugar

4 tbsp maple syrup


Method - The Icing

Ingredients






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1

Chicken Bacon Wild Rice Soup

1. In a large saucepan, combine chicken broth and water. Add wild rice

and onions. Bring to a boil. Reduce heat, cover and simmer 30-45

minutes (or until rice is tender). Once the rice is cooked, there will be

some additional broth – do not drain.

2. In a medium saucepan, melt margarine, stir in our, salt, seasoning,and pepper. Cook 1 minute, stirring constantly, until smooth and

bubbly.

3. Gradually stir in half-and-half with the butter/our mixture and cook

until slightly thickened, stirring constantly. Add this creamy mixture

back into the saucepan with the rice/broth. Add remaining ingredients

(chicken, bacon, pimento, and sherry).

4. Heat on low, stirring every once in a while, for at least a half an hour.

Do not boil. The mixture will look thin, but the longer you heat the

soup, the more the avors marry and the more it will thicken. This

soup is best served after gently heating for an extended period of time

(even a few hours) or the next day! For extra avor, add more poultry

seasoning and/or bacon.

Serves 6


3 (10 3/4 oz) cans condensed chicken broth2 cups water

1/2 cup uncooked wild rice, rinsed

1/2 cup green onions, nely chopped

1/2 cup margarine or butter

3/4 cup all-purpose our

1/2 tsp salt

1/8 tsp pepper

2 cups half-and-half

1 1/2 cup cooked chicken or turkey, cubed

8 slices bacon, crisply cooked and crumbled

1 tbsp pimentos, chopped

2-3 tbsp dry sherry (optional)

Method

Ingredients

Recipe By: Pinch of Yum.com

http://pinchofyum.com/chicken-bacon-wild-rice-soup




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1

1. Roast the bell peppers by placing them on an open ame on the stove

top, turning them and charring their skins black. Place the peppers

into a bowl and cover with plastic wrap to trap the steam inside for

5-10 minutes until cool enough to handle*. With clean hands, gently

rub the charred, soggy skins o the peppers, peeling them away to

reveal the tender esh of the peppers. Only allow a quick rinse under

running water to wash o the blackened bits of skin that remain stuck.Chop up the roasted peppers into a ne dice and set aside.

2. In a frying pan, fry the bacon slices until browned and crisp. Set aside.

3. Combine the can of tomato puree or chopped tomatoes with the 1/2

cup of water in a small pot and bring to a boil.

4. In a deep pan with medium heat, gently fry the diced onion with olive

oil until soft but not browned for about 3 minutes. Add the garlic and

fry for another 2 minutes. Season with salt and pepper. At this point,

turn up the heat and add the rice and fry until the grains have become

a little translucent with a white spot in the middle, about 2-3 minutes.

Pour in the wine and once it evaporates with a lovely aroma, add a

ladleful of the tomato puree mixture. Turn down the heat to a simmer.

5. For the next 15-20 minutes or so, add a ladleful of the tomato puree

mixture whenever the rice has absorbed the liquid. Repeat this

process. Once the rice is almost al dente, still slightly hard but with a

slight bite, add the roast peppers and olives (if using).

6. Turn o the heat and stir in the cheese. Cover the pan and leave to rest

for 1-2 minutes.

7. To serve, top with the fried bacon slices and garnish with thyme and

basil leaves.

* Roasting peppers this way bring out their natural sugars, so they are sweeter and smokier. Letting

them steam in a bowl allows for the skins to slip o easily. The peppers will pop and crackle on

the stove. Also, it is advisable not to wash it to retain the natural sugars of the peppers. But I

couldn’t otherwise remove the leftover bits of charred skin, so I gave them a quick rinse.

Serves 4


1 large onion, nely diced

3 cloves garlic, minced 1/2 cup dry white wine

2 tbsp olive oil (or any vegetable oil)

1 cup carnaroli or arborio rice

1/2 cup parmesan or mozzarella, grated

5 slices of back/streaky bacon, sliced

1 medium red bell pepper

1 medium yellow bell pepper

1 400g can can of chopped or tomato puree

1/2 cup water

10 pitted olives (optional)

10 fresh basil leaves, shredded (optional)

1 tsp fresh thyme leaves (optional)

salt, to taste

pepper, to taste

Method

Ingredients

Roasted Bell Peppers and Bacon Risotto

Recipe By: CrunchyBottoms

http://crunchybottoms.wordpress.com/2010/04/26/roasted-bell-peppers-and-bacon-risotto/

http://crunchybottoms.wordpress.com/2010/04/26/roasted-bell-peppers-and-bacon-risotto/



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1

BBQ Bacon Wrapped Shrimp

1. Cut the slices of bacon in half. In a large heavy skillet, partially cook

the bacon over moderate heat to render some of the fat without

allowing the pieces to crisp. Remove the slices as they are done and

drain on paper towels. They will still be oppy and look unappetizing.

They need to be soft so you can wrap them around the shrimp, and you

will nish cooking them on the grill.

2. In a medium bowl, combine the paprika, cayenne, curry powder, cumin,

coriander, salt and black pepper. Stir in the olive oil, sugar and lemon

juice. Add the shrimp and partially cooked bacon, and toss well to

coat. Let marinate at room temperature for 30 to 60 minutes, stirring

occasionally.

3. Meanwhile, light a charcoal re. Remove the shrimp from the

marinade, reserving the marinade. Wrap a half-slice of bacon around

each shrimp and thread on a skewer. Overlap the ends of the bacon

on the tummy of the shrimp, poking the skewer through that point

and out through the back. You can also use a toothpick to individually

secure the bacon, if you are using a wire basket or other means to keep

the shrimp from falling through into the re.

4. Place the skewers on a sheet pan covered with aluminum foil and

drizzle the remainder of marinade over the shrimp.

5. Brush your grill rack with a little oil and set it about 5 inches from the

glowing coals. Grill the shrimp skewers for about 5 minutes, until the

bacon begins to be crispy. Turn skewers over and grill until the bacon

is browned, and the shrimp is opaque throughout. Serve hot or warm.

Serves 6 rst-courses or 3 main-courses

1 lb bacon, thin center-cut style

1 1/2 lb large shrimp, shelled, deveined

2 tsp sweet paprika

1/2 tsp cayenne pepper

1/2 tsp curry powder

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp salt

1/2 tsp ground black pepper

1 tbsp olive oil

2 tbsp sugar

2 tbsp fresh lemon juice

Method

Ingredients

Recipe By: CookAndBeMerry.com

http://cookandbemerry.com/bbq-bacon-wrapped-shrimp/




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1

Turkey Breast Stuffed with Bacon and Cheese

1. Preheat oven to 375 F degrees.

2. In a skillet fry the bacon and onion together until bacon is crisp and

onion is translucent. Set aside.

3. To buttery the turkey breasts, cut the turkey breasts in halfhorizontally without slicing all the way through, and open it up like

a book into one bigger piece. Place between 2 sheets of parchment

paper or plastic wrap. With a meat mallet or rolling pin, gently pound

the meat to make it as thin as possible. Season the breasts with salt

and pepper.

4. Top the turkey breast with cheese, then the bacon mixture, leaving

about an inch border, then roll it up and secure it with butcher’s twine

or kitchen string. Repeat with other breast.

5. Brown the turkey in a oven proof skillet with the olive oil, evenly on

all sides. Place the skillet in the oven and roast the turkey breast for

about 45 minutes.

Makes 4 servings

Ingredients:

2 twelve oz turkey breasts, boneless, skinless 6 slices bacon, chopped

1 medium onion, chopped

1/2 cup mexican cheese blend, shredded

1 tbsp olive oil

salt and pepper to taste

Method

Ingredients

Recipe By: JoCooks .com





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1

Bacon Wrapped Beer Brats

1. Preheat oven to 425 F. Line your jelly roll with foil or parchment paper.

2. Pierce each of your brats several times with a fork. In a large skillet,

place half of the bratwursts and pour in 24 ounces of beer. Once the

beer is close to boiling, turn it down to low and let the brats simmer

for 15-20 minutes, turning after ten minutes. The brats are done whenthey are no longer pink on the inside.

3. In the meantime, cut your bacon in thirds. In a separate bowl mix the

brown sugar, dry mustard, and cayenne pepper together.

4. Now that the brats are done, let them cool until you can handle them.

Then cut the brats into thirds. Wrap a piece of bacon around the brat,

roll them in your sugar mixture and place them on your baking sheet

with the bacon ap side down. Bake them for about 20-25 minutes.

Let them drain on paper towels before serving.

5. Serve with mustard of choice.

Makes 45 beer brats

Ingredients:6 bratwurst (15 links)

1 package bacon (16 oz)

4 twelve oz beer

2/3 cup brown sugar

1 tsp cayenne pepper

1 tsp dry mustard or tumeric

mustard of choice for dipping

Method - Bacon Wrapped Beer Brats

Ingredients

Recipe By: TeaSpoonSF .com

Adapted From: BetterRecipes .com







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2

Bacon Wrapped Figs

1. Par-cook your bacon – either in a pan or microwave. I cooked six strips

of bacon in the microwave (on a paper towel and covered with a paper

towel) for about 3 minutes and 30 seconds.

2. Let the bacon cool to the touch and then wrap each g in one strip.

3. Place the bacon wrapped gs on a broiler pan and broil on low

for about 10-15 minutes, turning occasionally to ensure thorough

cooking.

4. When the bacon in crispy, you are done.

5. Let them cool for a few minutes before serving – the gs will be hot!

Makes 6 appetizers

Ingredients:

6 slices bacon6 gs

Method - Bacon Wrapped Figs

Ingredients

Recipe By: ZinnRunner .com





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2

Caramel Bacon Brownies

1. Fry four pieces of bacon in a small frying pan. Remove from pan and

let cool on a plate covered that’s been covered with a sheet of paper

towel. When bacon is cool, roughly chop into small pieces. Keep bacon

grease reserved in pan. Add heavy cream to the hot pan with bacon

grease, and allow bacon cream to cool to room temperature.

2. In large saucepan heat sugar over high heat until the mixture is liquidy

and a deep amber color. Add butter and bacon cream to pan and stir

until butter is melted. Mixture will bubble up, make sure to keep

stirring. Mix in half of the chopped bacon, and let caramel cool to room

temperature.

1. Preheat the oven to 350 F.

2. Line an 8 inch square pan with two sheets of aluminum foil, covering

the bottom and sides of the pan. Spray pan with cooking spray.

3. In a large microwaveable bowl add butter and the chocolate chips

together. Microwave starting with 30 seconds, and stir thoroughly.

Continue to microwave for 10 seconds at a time, stirring between each

interval until mixture is melted. Don’t over microwave or the chocolate

will burn. Add the cocoa powder, whisking until smooth, then add

in the eggs, one at a time. Finally add the sugar, vanilla and then the

our. Stir until just combined, be careful not to over-mix the batter.

4. Scrape half of the batter into the prepared pan. Spread a third of the

bacon caramel over the batter, top with remaining brownie batter.

Drop spoonfuls of caramel over the top layer of brownie batter and

use a knife to swirl the caramel through the brownie batter.

5. Bake for 35 to 45 minutes, you want them to be slightly underdone so

that they remain gooey. Remove from the oven and cool completely.

Cut in to 9 even squares and enjoy!

Makes 9 brownies

Ingredients for the Bacon Caramel:

4 slices bacon1 1/2 cup heavy cream

1 cup sugar

6 tbsp unsalted butter

Ingredients for the Brownies:8 tbsp unsalted butter, cut into pieces

6 oz semisweet chocolate chips

1/4 cup unsweetened cocoa powder

3 large eggs

1 cup sugar

1 tsp vanilla extract

1 cup all-purpose our

2 slices cooked bacon, chopped into pieces

Bacon Caramel Sauce

Method - Bacon Caramel Sauce

Ingredients

Recipe By: StephsBiteByBite .com

Method - Brownies





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Acknowledgements A special thanks to all our contributing food bloggers.Please visit their wonderful blogs to nd more great recipes!

SavorySimple.net

TheBaconBible.com

PinchOfYum.com

CrunchyBottoms.Wordpress.com

CookAndBeMerry.com

JoCooks.com

TeaspoonSF

ZinnRunner.com

StephsBiteByBite.com

Produced By:

Recipe Ideas by CurateHub




http://crunchybottoms.wordpress.com/2010/04/26/roasted-bell-peppers-and-bacon-risotto/%23more-608


http://www.jocooks.com/main-courses/poultry-main-courses/turkey-breast-stuffed-with-bacon-and-cheese/

http://www.teaspoonsf.com/2012/09/bacon-wrapped-beer-brats/

http://zinnrunner.com/2012/09/07/gettin-figgy-with-it-bacon-wrapped-figs/

http://www.stephsbitebybite.com/2011/02/27/bacon-makes-it-better/

http://www.curatehub.com/newsletter/recipe-ideas/

http://www.curatehub.com/newsletter/recipe-ideas/

http://www.stephsbitebybite.com/2011/02/27/bacon-makes-it-better/

http://zinnrunner.com/2012/09/07/gettin-figgy-with-it-bacon-wrapped-figs/

http://www.teaspoonsf.com/2012/09/bacon-wrapped-beer-brats/

http://www.jocooks.com/main-courses/poultry-main-courses/turkey-breast-stuffed-with-bacon-and-cheese/


http://crunchybottoms.wordpress.com/2010/04/26/roasted-bell-peppers-and-bacon-risotto/%23more-608




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