Recipes

Bailey’s Irish Cream

Bailey’s Irish Cream

Couverts1 yield
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Ingredients

Instructions

  • Combine all the ingredients in a blender set on high speed for 30 seconds.
  • Bottle in a tightly sealed container and refrigerate.
  • The liqueur will keep for at least 2 months if kept cool.
  • Be sure to shake the bottle well before serving.
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Course; Alcohol / Cocktails

Bacon Swiss Crispy Chicken Sandwich

Bacon Swiss Crispy Chicken Sandwich on rustic wooden table

Bacon Swiss Crispy Chicken Sandwich

If you love crispy chicken sandwiches – and especially if you don’t live in the West – you’ll want to try out this clone of the tasty Carl’s Jr. creation. The recipe makes four of the addicting chicken sandwiches from the California-based chain, but will also come in handy for making a delicious homemade ranch dressing. Try using some lean turkey bacon, fat-free Swiss cheese, and fat-free mayonnaise if you feel like cutting back on the fat. Then you can eat two.
Couverts4
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Ingredients

Instructions

  • Preheat 6 to 8 cups of shortening in a deep fryer to 350 degrees.
  • If you don’t have a deep fryer, you can also pan
  • fry using a large frying pan and just a couple cups of shortening.
  • To prepare the ranch dressing, combine all of the ingredients except the water and gelatin in small bowl.
  • Mix the water with the gelatin in a small cup until all of the gelatin is dissolved.
  • Add this gelatin solution to the other ingredients and stir.
  • Cover and chill the dressing until it’s needed.
  • Beat the egg and then combine with 1 cup water in a small,
  • shallow bowl.
  • Stir.
  • Combine the flour, salt, paprika, onion powder and garlic powder in another shallow bowl.
  • Pound each of the breast fillets with a mallet until about 1/4-inch thick.
  • Trim each breast fillet until it is round.
  • Working with one fillet at a time, first coat each fillet with the flour, then dredge it in the egg and water mixture.
  • Coat the chicken once again in the flour and set it aside until all of the fillets have been coated.
  • Fry the chicken fillets for 8 to 12 minutes or until light brown and crispy.
  • As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat.
  • Spread about 1 1/2 teaspoons of the ranch dressing on the face of the top and bottom buns.
  • On the bottom bun, stack a leaf of lettuce and a tomato slice.
  • When the chicken is done frying, remove the fillets from the fryer and drain them on paper towels or a rack for a couple minutes.
  • Stack one fillet on the bottom of the sandwich (on top of the tomato), then stack a slice of the Swiss cheese onto the chicken.
  • Arrange the bacon, crosswise, on top of the Swiss cheese, then top off the sandwich with the top bun.
  • Repeat the stacking process for each of the remaining sandwiches.
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Course; Chicken / Pork / Sandwiches

Apple Pie With Bacon Streusel

Apple Pie With Bacon Streusel

It’s almost an American obligation to love apple pie. But we expect apple pie with bacon may become more of a worldwide phenomenon. The apple mixture is boldly spiced to stand up to a streusel topping laced with bacon bits and crystallized ginger. The pastry shell is double baked for crispness. Cover the edges with foil if it is getting too dark while baking.
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Ingredients

Makes 1 (9-inch) pie

Instructions

  • Preheat oven to 375°F.
  • Toss together the apple slices and lemon juice in a large bowl.
  • In a small bowl, combine the cinnamon, allspice, nutmeg, sugars and flour.
  • Toss the apples and spice mixture together to coat.
  • Fill the pie crust with the apple mixture and top with Bacon Streusel.
  • Bake until the top is browned and the apples are tender, 50-60 minutes.

Notes & Wine Advice

Serve warm or at room temperature
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Course; Pork

Bacon Buttermilk Caramels

Bacon Buttermilk Caramels

Another great gift idea or a special holiday treat, these caramels have a hint of saltiness and a sophisticated flavor that will please young and old alike.
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Ingredients

Makes 48 pieces

Instructions

  • Preheat oven to 400°F.
  • Toast the hazelnuts in the oven until the skins are dark and the interiors are lightly browned and fragrant, about 8 minutes.
  • Transfer the nuts to a clean kitchen towel and rub briskly to remove the skins.
  • Chop coarsely.
  • Spray an 8×8 inch square baking pan with cooking spray.
  • Cut 2 (8×15 inch) pieces of parchment paper and lay 1 vertically and 1 horizontally in the pan so the pan is fully lined with extra paper coming up over the sides.
  • This will help you remove the caramels from the pan once they are cool.
  • Spray the parchment pieces with cooking spray.
  • Sprinkle the chopped hazelnuts and bacon evenly on the bottom of baking pan.
  • Set aside.
  • Combine the buttermilk and heavy cream in a large measuring cup.
  • Pour half of the mixed buttermilk and cream into a medium saucepan with the sugar, brown sugar, corn syrup, butter, and salt.
  • Cook over medium heat, stirring constantly, until the sugar is dissolved.
  • Continue to cook without stirring for about 10 minutes.
  • Stir in the remaining cream mixture and continue to cook until the temperature reaches 250°F on a candy thermometer.
  • Remove the pan from heat and stir in the vanilla, being careful to protect your hands and face from any steam or bubbles.
  • Immediately pour the hot caramel into the prepared pan.
  • Leave to cool completely, at least 1 hour or overnight.
  • When the caramel is completely cold, lift it out of the pan with the parchment paper.
  • Cut the caramel into 48 even-sized pieces using a large, lightly oiled knife.
  • Wrap each caramel decoratively with wax paper and string.
  • Store at room temperature for up to 2 weeks.
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Course; Pork

Bacon, Peanut Butter And Chocolate Chunk Cookies

Bacon, Peanut Butter And Chocolate Chunk Cookies

Bacon, peanut butter, and chocolate, it’s like a trifecta of bliss. This dough freezes well, so there is no reason why you can’t have a batch ready to bake off at any time.
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Ingredients

Makes about 24 (3½-inch) cookies

Instructions

  • Preheat the oven to 350°F.
  • Line 2 baking sheets with parchment paper.
  • Sift together the flour, baking soda, baking powder, and salt.
  • Sift it onto a large sheet of wax or parchment paper to make pouring it into the mixing bowl more convenient.
  • Beat the butter with an electric mixer on medium-high speed until smooth.
  • Add the sugar and brown sugar, and continue to beat until light and fluffy, 3-4 minutes.
  • Beat in the peanut butter until fully incorporated.
  • Beat in the egg and vanilla until thoroughly combined.
  • Reduce the mixer speed to low and mix in the flour mixture in 2 additions, scraping down the sides of the bowl as needed.
  • Stir in the peanuts, chocolate chunks, and bacon.
  • Pour some granulated sugar in a small bowl.
  • Shape the cookie dough into 1½-inch balls.
  • Roll the balls in sugar and place 2 inches apart on the prepared baking sheets.
  • Flatten the cookies with the tines of a fork dipped in cold water to form a crisscross pattern.
  • Bake the cookies until they are golden brown, 12-14 minutes.
  • For best results, rotate the pans front to back and top to bottom halfway through cooking.
  • Cool the cookies for 2 minutes on the baking sheets before transferring them to a rack to cool completely.
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Course; Coockies / Biscuit / Pork

Bacon Baklava

Bacon Baklava

How can those delicate layers of pastry and nuts possibly be improved upon, except with bacon? Phyllo dough can seem scary at first, but once you understand that the sheer quantity of layers will mask the flaws of any individual sheet, you will gain confidence. Orange flower water and rose water are available at gourmet shops and Mediterranean markets.
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Ingredients

Makes about 24 servings

  • ½ pound raw walnut pieces
  • ½ pound raw pistachio meats
  • 1 cup cooked and crumbled bacon about 12 slices
  • â…“ cup sugar
  • 1 teaspoon ground cardamom
  • 1¼ cup 2½ sticks unsalted butter, melted
  • 1 package 16 ounces phyllo dough, thawed
  • 1 cup water
  • 1 cup sugar
  • 1 cup honey
  • 1 cinnamon stick
  • ¼ cup orange flower water or rose water

Instructions

  • Preheat oven to 350°F
  • In a food processor, pulse the nuts until they are ground, but not turned into meal.
  • Add the bacon, sugar, and cardamom and pulse a few more times until the nut mixture is finely chopped and evenly blended.
  • Begin layering the baklava.
  • Brush a jellyroll pan, or sheet pan with sides, generously with the melted butter.
  • Unroll the phyllo dough and cover the sheets with a piece of plastic wrap and a damp towel.
  • This keeps the sheets from drying out while you are layering the baklava.
  • Read the package for detailed handling instructions.
  • Place a sheet of phyllo on the sheet pan and brush it with melted butter.
  • Repeat with 6 more sheets of phyllo dough and butter for a total of 7 sheets.
  • You do not have to cover every last inch of the phyllo with butter, but try and have it evenly dispersed between all of the layers.
  • Spread â…“ cup of the nut mixture evenly over the phyllo.
  • Top the nuts with two more buttered sheets of phyllo.
  • Continue sprinkling with â…“ cup of the nut mixture adding two sheets of buttered phyllo until all of the nut mixture is used.
  • Top with a final layer of 7 buttered phyllo sheets.
  • Use a sharp knife to cut the uncooked baklava into 24 diamond shapes.
  • Bake the baklava until it is brown and crisp, 30-35 minutes.
  • While the baklava is baking, combine the water, sugar, and honey in a saucepan.
  • Gradually heat the mixture until the sugar dissolves.
  • Add the cinnamon stick and bring the mixture to a boil.
  • Reduce the heat slightly and simmer for 25-30 minutes.
  • Remove the pan from heat, add the orange flower water and cool slightly.
  • Pour the syrup evenly over the baklava as soon as it comes out of the oven.
  • Make sure you get the syrup in every crack and crevice.
  • Leave to soak for several hours.

Notes & Wine Advice

Serve at room temperature and store leftovers in the refrigerator.
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Course; Pork

Bacon Cashew Caramel Corn

Bacon Cashew Caramel Corn

This is a very special caramel corn, so save it for very special movie nights or events. Or, put it in a decorative container or gift bag and give it away for the holidays. Substitute brandy or Cognac for the apple brandy if it is unavailable. We suggest that you pop the corn in a hot-air style popper, or microwave the kernels in plain brown lunch bags for about 3 minutes on high. Work in batches, using only 2 tablespoons of popcorn kernels per bag.
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Ingredients

Makes about 14 cups

  • 12 cups of popped corn made from about ½ cup popcorn kernels
  • 1 cup cooked and crumbled bacon about 12 slices
  • 1 cup roasted salted cashews
  • 1 cup sugar
  • 4 tablespoons unsalted butter
  • ¼ cup water
  • 2 tablespoons light corn syrup
  • ¼ cup heavy cream
  • 1 ounce 2 tablespoons Calvados (apple brandy)
  • 1 teaspoon fleur de sel

Instructions

  • Preheat oven to 300°F.
  • In a very large bowl, toss together the popped corn, bacon bits, and cashews.
  • Line a sheet pan with foil and brush evenly with oil.
  • Stir the sugar, water, and corn syrup together in a saucepan.
  • Continue stirring over medium heat until the sugar dissolves and butter is melted.
  • Increase the temperature to medium-high and boil, without stirring, until the syrup turns a deep amber color, about 13 minutes.
  • While the syrup cooks, you may want to carefully swirl the pan and brush down the sides carefully with a wet pastry brush to prevent any sugar crystals from forming, but do not stir.
  • Remove the syrup from the heat and immediately pour in the cream.
  • Protect your face and hands, as there will be a lot of steam and the syrup will bubble violently.
  • Add the Calvados and stir until well blended.
  • Immediately pour the hot caramel mixture over the popcorn mixture and toss with a large spoon or spatula coated with oil until evenly mixed.
  • Transfer the mixture to the oiled sheet pan.
  • Bake the caramel corn for 20 minutes, tossing every few minutes for even crispness.
  • Sprinkle with fleur de sel.
  • Cool completely and transfer to an airtight container until ready to serve.

Notes & Wine Advice

Over the top bacon lover’s tip:

Pop popcorn in Clarified Bacon Fat  on the stovetop.
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Course; Nuts / Pork

Cardamom Cupcakes With Maple, Bacon And Cream Cheese Frosting

Cardamom Cupcakes With Maple, Bacon And Cream Cheese Frosting

These cupcakes have a lovely balance of spice and sweetness. But let’s face it, it’s the frosting that really counts when it comes to cupcakes. Our Maple, Bacon, and Cream Cheese version is a showstopper on virtually any cupcake flavor, including classic vanilla, carrot cake, or chocolate.
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Ingredients

Makes 12 cupcakes

Instructions

  • Preheat oven to 350°F.
  • Fill a 12-cup cupcake pan with paper liners.
  • Sift together the flour, baking powder, cardamom, ginger, nutmeg, and salt.
  • Sift onto a large sheet of wax or parchment paper to make pouring it into the mixing bowl more convenient.
  • In the bowl of an electric mixer, whip the butter and sugars together until light and fluffy, about 3 minutes on medium-high speed.
  • Add the eggs one at a time, waiting until each egg is fully incorporated before adding the next and scraping down the sides of the bowl after each addition.
  • Add the vanilla.
  • Reduce the mixer speed slightly and alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients.
  • Divide the batter evenly among the cupcake pan, filling each cup with about â…“ cup of the batter.
  • Bake the cupcakes until a cake-tester comes out clean when inserted near the center, 18-22 minutes.
  • For even cooking, rotate the cupcake pan halfway through the baking time.
  • Cool the cupcakes for 5 minutes in the pan, then transfer them to a rack and cool completely.
  • Frost with Maple, Bacon and Cream Cheese Frosting.
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Course; Cupcakes-Brownies / Pork

Maple, Bacon And Cream Cheese Frosting

Maple, Bacon And Cream Cheese Frosting

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Ingredients

Makes 3 cups, to frost 12 cupcakes

Instructions

  • In an electric mixer beat the cream cheese and butter on medium speed until smooth and evenly combined.
  • Add the maple syrup.
  • With mixer on low, gradually add the powdered sugar until the frosting is thick and spreadable.
  • Fold in the toasted pecans and bacon bits.
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Course; Basic recipe / Pork

Candied Bacon S’mores

Candied Bacon S’mores

This little gem may have your friends around the campfire gasping with delight. Candied bacon is light and sturdy enough to pack into even remote locations. Bacon laced bars of dark chocolate are available at many gourmet stores. If camping isn’t your thing, these can also be made at home by toasting the marshmallows over a burner and warming the assembled S’mores to drippy perfection in the oven.
Couverts4
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Ingredients

Instructions

  • Roast the marshmallows over an open flame until golden brown, puffed and gooey on the inside.
  • Sandwich the warm marshmallows with the candied bacon and chocolate between layers of graham crackers.

Notes & Wine Advice

Serve immediately.
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Course; Pork