The Bacon Book

Photo by: Gloria Cabada-Leman

Contents
Bacon Polenta Pancakes with Maple Whipped Cream Bacon Cinnabon-style Cinnamon Buns Chicken Bacon Wild Rice Soup
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Roasted Bell Peppers and Bacon Risotto BBQ Bacon Wrapped Shrimp Turkey Breast Stuffed with Bacon and Cheese Bacon Wrapped Beer Brats Bacon Wrapped Figs Caramel Bacon Brownies

Bacon Polenta Pancakes with Maple Whipped Cream

Recipe By: SavorySimple.net Ingredients

Serves 10-15 pancackes Cooking Time: 1 hr 15 min

Method
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 flour, 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 fine. 6. Stir in the non-candied bacon. You should have approximately 1 cup. A bit more or less is fine. 7. Heat a griddle pan and brush it with either vegetable oil or high heat cooking spray. Ladle the batter onto the griddle and flip 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).

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 tspBaking Soda 1/2 tsp Salt 3 cups Buttermilk 2 Eggs

For the Maple Whipped Cream:

1 cup Heavy Cream 4 tbsp Pure Maple Syrup

Part 1 : Bacon Cinnabon-Style Cinnamon Buns

Recipe By: TheBaconBible.com Ingredients

Makes 16-18 buns

Method - The Dough

1. The easiest way to make these bad boys is to use a bread machine. If you have one, just check your manufacturers recommendations for dough preparation - mine recommends putting in the liquids first, followed by flour, salt, sugar and finally yeast. Once youve 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 took about 20-25 minutes. 2. If you dont have a bread maker, making the dough by hand isnt 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 its 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 flour a bit at a time. When it starts to look doughy, cover the bowl with cling film and leave somewhere warm until it has doubled in size.

Ingredients for the Dough:

1 cup milk, warm 2 eggs 5 tbsp butter, melted 1/2 cup caster (superfine) suger 2 1/2 cups strong white bread flour 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

Part 2 : Bacon Cinnabon-Style Cinnamon Buns

Recipe By: TheBaconBible.com Ingredients

Makes 16-18 buns

Method - The Filling

1. Preheat your oven to 400 F. Lightly flour 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.

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

3. Get your cream cheese and spread it all over the dough - from the middle and right out to the edges. Ideally youd use a soft rubber spatula for this, but the back of a spoon will work equally well if you dont have one - and the same goes for the cinnamon filling, 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 filling, 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 isnt supremely sharp already - as trying to do this with a blunt knife will result in horribly messy looking buns. You dont 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 more so with these as you will have to cut through bacon. When youre 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.

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

Part 3 : Bacon Cinnabon-Style Cinnamon Buns

Recipe By: TheBaconBible.com Ingredients

Makes 16-18 buns

Method - The Icing

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 dont intend to eat them all straight away I would recommend warming them up before serving them (set your oven to, say, 170 F and pop them in for 5-10 minutes) and Id personally ice them just before serving, as the icing stays nicer that way.

Ingredients for the Icing:

5oz cream cheese, room temperature 1 cup icing sugar 4 tbsp maple syrup
*Recipe has been converted from metric units. For exact metric units, please visit TheBaconBible.com

Chicken Bacon Wild Rice Soup

Recipe By: Pinch of Yum.com Ingredients

Serves 6 Cooking Time: 1 hr 30 min 3 (10 3/4 oz) cans condensed chicken broth 2 cups water 1/2 cup uncooked wild rice, rinsed 1/2 cup green onions, finely chopped 1/2 cup margarine or butter 3/4 cup all-purpose flour 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
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 flour, salt, seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. 3. Gradually stir in half-and-half with the butter/flour 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 flavors 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 flavor, add more poultry seasoning and/or bacon.

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Roasted Bell Peppers and Bacon Risotto

Recipe By: CrunchyBottoms Ingredients

Serves 4 Cooking Time: 1 hr 15 min 1 large onion, finely 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
1. Roast the bell peppers by placing them on an open flame 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 off the peppers, peeling them away to reveal the tender flesh of the peppers. Only allow a quick rinse under running water to wash off the blackened bits of skin that remain stuck. Chop up the roasted peppers into a fine 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 off 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 off 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 couldnt otherwise remove the leftover bits of charred skin, so I gave them a quick rinse.

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BBQ Bacon Wrapped Shrimp

Recipe By: CookAndBeMerry.com Ingredients

Serves 6 first-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
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 floppy and look unappetizing. They need to be soft so you can wrap them around the shrimp, and you will finish 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 fire. 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 fire. 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.

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Turkey Breast Stuffed with Bacon and Cheese

Recipe By: JoCooks.com Ingredients

Makes 4 servings

Method
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 butterfly the turkey breasts, cut the turkey breasts in half horizontally 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 butchers 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.

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

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Bacon Wrapped Beer Brats

Recipe By: TeaSpoonSF.com Adapted From: BetterRecipes.com Ingredients

Makes 45 beer brats

Method - 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 when they 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 flap side down. Bake them for about 20-25 minutes. Let them drain on paper towels before serving. 5. Serve with mustard of choice.

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

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Bacon Wrapped Figs

Recipe By: ZinnRunner.com Ingredients

Makes 6 appetizers

Method - 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 fig in one strip. 3. Place the bacon wrapped figs 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 figs will be hot!

Ingredients:
6 slices bacon 6 figs

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Caramel Bacon Brownies

Recipe By: StephsBiteByBite.com Ingredients

Makes 9 brownies

Method - Bacon Caramel Sauce

1. Fry four pieces of bacon in a small frying pan. Remove from pan and let cool on a plate covered thats 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.

Ingredients for the Bacon Caramel:

4 slices bacon 1 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 flour 2 slices cooked bacon, chopped into pieces Bacon Caramel Sauce

Method - Brownies
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. Dont 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 flour. 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!

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Acknowledgements
A special thanks to all our contributing food bloggers. Please visit their wonderful blogs to find more great recipes! SavorySimple.net TheBaconBible.com PinchOfYum.com CrunchyBottoms.Wordpress.com CookAndBeMerry.com
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JoCooks.com TeaspoonSF ZinnRunner.com StephsBiteByBite.com

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