Recipes

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

Candied Bacon

Candied Bacon

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Ingredients

Makes 12 slices

Instructions

  • Preheat oven to 375°F.
  • Arrange a wire rack over a foil-lined baking sheet.
  • In a medium bowl, combine the sugar, brown sugar, and cinnamon.
  • Add the bacon slices and toss to coat.
  • Place the sugar-coated bacon slices on wire rack and bake, flipping once, until the bacon is crisp and the sugar is caramelized, 25-30 minutes.
  • Leave on the baking rack to cool.

Notes & Wine Advice

Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
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Course; Pork

Bacon Cheese Puffs

Bacon Cheese Puffs

These buttery, airy spheres of perfection will go so fast you will have to fight to sample the fruits of your labor. They are super simple to make and many of the ingredients are common staples, so you may find yourself making them quite often. Comté cheese is a rich, nutty cave aged French cheese. You can also substitute Parmesan or sharp Cheddar.
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Ingredients

Makes about 24 cheese puffs

  • ¼ cup ½ stick unsalted butter, cut into cubes
  • ¼ teaspoon salt
  • ½ cup all-purpose flour
  • 2 large eggs
  • ¾ cup shredded Comté cheese divided (about 3 ounces)
  • â…“ cup cooked and crumbled peppered bacon (about 4 slices)
  • 2 teaspoons chopped fresh herbs such as chives, thyme, and/or marjoram

Instructions

  • Preheat the oven to 425°F.
  • Line a baking sheet with parchment paper.
  • In a medium saucepan, combine the water, butter, and salt.
  • Heat the pan over medium heat until the butter is melted and the water just begins to boil.
  • Add the flour all at once and stir vigorously with a wooden spoon until the dough comes together in a ball that pulls away from the sides of the pan, about 3 minutes.
  • Test the dough by giving the pan a few good shakes.
  • If the ball stays together, it is done.
  • Transfer the dough to the bowl of an electric mixer.
  • Cool for 5 minutes.
  • Beat the dough at low speed with the paddle attachment, while adding the eggs, one at a time.
  • Make sure the first egg is fully incorporated before adding the second.
  • The finished dough should be smooth and shiny.
  • Stir in ½ cup of the shredded cheese, the bacon and herbs.
  • Transfer the dough to a pastry bag fitted with a ½-inch wide, plain tip.
  • Pipe the dough onto the parchment lined baking sheet in 1 inch mounds about 2 inches apart.
  • Use the back of a spoon dipped in water to pat down any pointed tips.
  • Sprinkle with the remaining cheese.
  • Bake for 10 minutes at 425°F, then reduce oven temperature to 375°F and bake for an additional 20-25 minutes, or until the cheese puffs are a deep, golden brown color.

Notes & Wine Advice

Serve warm.
Over the top bacon lover’s tip:
Brush mounds of dough with a little melted Clarified Bacon Fat  before sprinkling with remaining cheese and baking.
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Course; Pork

Baked Potato Skins

Baked Potato Skins

For best results, bake the potatoes in the oven. If you cheat and use the microwave, the skins don’t seem to come out as crisp. Serve these as a side dish to grilled steak or barbecued chicken.
Couverts8
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Ingredients

Instructions

  • Preheat oven to 450°F.
  • Wash and dry the potatoes, and pierce the skins all over with a fork.
  • Bake the potatoes directly on the oven rack until they are tender and the skins are crisp, about 1 hour.
  • In a medium bowl, whisk together the sour cream, ranch dressing mix, crumbled bacon, and 1 cup of the Cheddar cheese.
  • Remove the cooked potatoes from the oven and reduce the oven temperature to 350°F.
  • While the potatoes are still hot, cut them in half and scoop out the flesh, leaving the skins intact.
  • We like to cut them crosswise so they form nice serving cups.
  • Add the hot potato flesh to the sour cream mixture and blend with a potato masher or electric mixer until evenly combined.
  • Spoon the sour cream and potato mixture back into the potato skins and arrange the potato halves on a baking sheet.
  • Sprinkle the tops with the remaining Cheddar cheese.
  • Bake the potato skins until the cheese is melted and the potatoes are heated through, about 30 minutes.
  • Garnish with chives and serve hot.

Notes & Wine Advice

Over the top bacon lover’s tip:
Before putting the potatoes in the oven, rub the skins with a little Clarified Bacon Fat
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Course; Pork

Bacon-Wrapped Stuffed Dates

Bacon-Wrapped Stuffed Dates

We all could use a really hot date now and then, right? Make these ahead of time and pop them in the oven when your guests arrive. Medjool dates are particularly large, moist and meaty. The vinegar and orange juice adds a tangy balance to the sweet and salty flavors.
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Ingredients

Makes 20 dates

Instructions

  • Preheat oven to 450°F.
  • Line a baking sheet with parchment paper.
  • With a paring knife, make a slit in the center of each date.
  • Carefully stuff each date with 1 teaspoon of blue cheese crumbles and wrap with bacon, securing the ends with a toothpick.
  • Place the wrapped dates on the prepared tray and bake for 5 minutes.
  • Flip the dates and bake for an additional 5 minutes, or until the bacon is crisp and the blue cheese begins to ooze.
  • While dates are baking, combine the vinegar, orange zest, and orange juice in a small saucepan.
  • Bring the mixture to a boil over high heat and then reduce the heat to medium-high and simmer until the mixture has reduced to a thick, syrupy glaze, about 10 minutes.
  • Strain the glaze through a fine-mesh strainer.
  • Remove the toothpicks from the dates, arrange them on a serving platter and drizzle with glaze.

Notes & Wine Advice

Serve warm.
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Course; Fruit / Pork

Clams Casino

Clams Casino

No good cocktail or patio party of the 50’s would have been complete without a piping hot tray of Clams Casino. We think it is a tradition that should be revived, and improved upon. Use only fresh, live clams.
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Ingredients

Makes 24 clams

Instructions

  • Cover a baking sheet with a thick, even layer of rock salt or kosher salt.
  • Shuck the clams, wearing a shucking glove for safety.
  • Hold a clam securely while you insert a shucking knife between the shells.
  • Pry the shells apart, and sever the adductor muscle connecting the shells.
  • Discard the top shell.
  • Loosen the clam meat and the muscle in the lower shell.
  • Nestle the shucked clams in the prepared salt tray.
  • Cover and refrigerate the shucked clams while you prepare the remaining ingredients.
  • Heat the oil in a large skillet over medium heat.
  • Cook the bacon until it is crisp, about 8 minutes.
  • Transfer to paper towels, reserving rendered bacon fat in the skillet.
  • Cook the bell pepper, shallot, garlic, and oregano in the remaining bacon fat until the shallots are tender and translucent, about 5 minutes.
  • Add the wine and the lemon juice and simmer until the liquid has almost completely evaporated.
  • Transfer the mixture to a bowl and cool slightly.
  • Stir the reserved bacon, 2 tablespoons of Parmesan cheese, and the lemon zest into the cooled vegetable mixture.
  • Season with salt and pepper to taste.
  • Preheat the oven to 500°F.
  • Spoon 1-2 teaspoons of the bacon and vegetable mixture onto each clam, mounding the topping slightly.
  • Sprinkle with the remaining Parmesan cheese.
  • Bake until the clams are cooked through and the topping is golden, about 10 minutes.

Notes & Wine Advice

Serve immediately.
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Course; Pork

Bacon Manhattan

Bacon Manhattan

Bacon infused bourbon adds a gentle, savory perfume to this classic cocktail.
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Ingredients

Makes 1 cocktail

  • 2-3 dashes bitters
  • 1½ ounces Bacon-Infused Bourbon recipe follows
  • ½ ounce dry vermouth
  • ¼ ounce sweet vermouth
  • 1 maraschino cherry or
  • 1 brandied cherry
  • 1 twist of orange rind
  • 1 strip of crisp cooked bacon or Candied Bacon (page 154) for garnish

Instructions

  • Swirl 2-3 dashes of bitters in a chilled martini glass.
  • Fill a cocktail shaker with large ice cubes and add the bourbon and vermouths.
  • Shake vigorously.
  • Strain the cocktail into the prepared martini glass and garnish with the cherry, orange rind, and bacon.

Notes & Wine Advice

Serve immediately.
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Course; Cocktails / Pork