Forget science, money, or anything else that supposedly makes the world go ‘round. Do you know what really makes the world go ‘round?
Yes, bacon. Everyone loves bacon. It brings peace and love to the world (well, except when there’s one piece of bacon left on the table). In this day and age, bacon ain’t just for breakfast no more. With the whole world growing increasingly fervid about bacon, innovative bacon recipes are popping up left and right. Some are stranger than others (yet just as delicious – come on, it’s bacon!)
Let’s take a gander at 10 of the most unique bacon recipes you’ll ever try:
Preheat the oven to 190°C/375ºF and line a 25cm/10 inch square tin or a throwaway foil baking tray measuring 30cm x 20cm x 15cm / 12 x 8 x 6 inches.
Heat a heavy based (preferably non-stick) frying pan, and when warm, add the bacon bits and cook, stirring occasionally until they begin to crisp. Add the syrup, stir again to mix and transfer the sticky bacon bits to a cold surface, either on some foil or a plate. The syrupy bacon juices left behind are just delicious when mopped up with some bread: a cook’s treat!
Melt the butter over a gentle heat in a medium sized saucepan and when it’s melted, add the sugar, stirring with a wooden spoon.
Now take the pan off the heat and stir in the cocoa, flour, and baking soda. Next, add the beaten eggs and then stir again to mix.
Add the chocolate and the bacon bits, breaking them up with your hands if necessary. Fold together then pour and scrape into the tin.
Place in the oven to cook for 20-25 minutes; you want a little gooeyness inside still.
Transfer the tin to a wire rack and sit until cooled a little (but not to the point of coldness). Cut into 16 squares.
For the cupcakes:
For the maple buttercream:
For the bacon sprinkles:
Preheat the oven to 180ºC/350ºF and line a 12-cup tin with paper cases.
Next, fry the bacon rashers in 1 teaspoon of oil until crisp. Remove to a plate lined with kitchen paper and allow to cool. Once cool, crumble them to resemble sprinkles. Set aside.
In a bowl, combine together flour, baking powder, baking soda, and salt.
Cream together the butter and sugar, and then beat in one egg, followed by half the dry ingredients, mixing well before adding the second egg and the remaining dry ingredients. Again, mix well, and then add the yogurt and maple syrup, beating and folding to give a smooth batter.
Divide the mixture among the cupcake cases and bake in the oven for around 20 minutes until a case tester comes out clean.
Turn the cupcakes out on to a wire rack to cool completely before icing.
To make the buttercream icing, blitz the confectioners’ sugar in a food processor to remove any lumps. Then add the butter, blitz again and then add the maple syrup down the funnel with the motor running, till you have a smooth buttercream. If you sieve the confectioners’ sugar, obviously all this can be done by hand, too.
Once the cupcakes are completely cool, top with the buttercream, using the back of a spoon to make a spikey effect, and adorn with your bacon sprinkles.
(Makes 2 taco shells)
Preheat the oven to 400 degrees. Make 2 square bacon weaves. Bake for 15 minutes. Lay both weaves on a flat surface, and then cut in a circle (you can use an upside-down bowl). Put the four oven safe cups on a baking sheet and use them to support the kabob sticks. Hang one circle bacon weave over each kabob stick. Bake for an additional 10 minutes.
For the bacon sushi:
Preheat oven to 350 degrees Fahrenheit. On a foiled tray, arrange bacon strips side by side forming a paper of bacon strips. Top with another foil and secure bacon by putting another tray on. Bake for 15-25 minutes or until browned but still bendable – soft enough to roll. Cool and use for sushi making.
For the roasted tamago:
Whisk all ingredients together. Heat a non-stick pan and put a teaspoon of oil. Cook egg like an omelet without filling, toast one side and then flip. Cool and slice into strips.
For the sushi rice:
Measure rice and water in rice cooker. Leave rice grains in water for 20 minutes. Cook until done. While waiting for the rice, boil together vinegar, sugar, mirin and salt until melted. Mix vinegar mixture into cooked rice while still warm. Set aside to cool.
On one side of bacon sheet, push in a cup of sushi rice. Arrange asparagus and cream cheese, roll firmly. Slice. On one side of bacon sheet, push in a cup of sushi rice. Arrange crab sticks and cucumber strips, roll firmly. Slice. On one side of bacon sheet, push in a cup of sushi rice. Arrange enoki and tamago strips, roll firmly. Slice. Top off with Japanese mayonnaise, if desired.
Whoa, ‘Murica, right?
Line a baking sheet with foil, and then lay out the bacon on the sheet. Place in the oven and then heat the oven to 400 degrees. Set the timer for 17-20 minutes. Once your bacon is cooked, pat the excess grease off with some paper towels. Be careful because this yummy bacon can be a little sticky!
Prepare a baking sheet by lining it with parchment or wax paper. Using a large standing mixer, cream the butter and the sugar together until light and fluffy. Add the condensed milk and maple syrup and beat until well-mixed, then add the flour and salt and beat on low until combined. Stir in bacon. Using a small scoop or a teaspoon, scoop up small round balls of the dough and place them on the prepared baking sheet. Refrigerate for one hour. Remove from fridge and roll into balls. Place back in fridge for another hour.
Melt chocolate in double boiler, in the microwave, or a crock pot on low. Dip balls one at a time and coat evenly. Remove them with a fork and tap against the side of the pot to remove any excess chocolate. Place back on baking sheet and top with a piece of candied bacon, if desired.
Put truffles back in fridge until firm. Store in fridge. Enjoy!
Render bacon in a large, heavy skillet on medium-high heat for 10 minutes. Remove meat with a slotted spoon, and transfer to a paper towel-lined plate. Drain all but 2 Tablespoons of the bacon grease. Add butter to skillet. Melt while scraping up brown bits from bottom of pan. Add onion, and sugar. Stir and cook over medium-low heat for 15 minutes. Add garlic, dark corn syrup and all spices. Cook for 5 more minutes, watching carefully and stirring so the mixture doesn’t burn. Add coffee, vinegar, bourbon, maple syrup, hot sauce, salt and pepper. Stir until evenly combined. Add bacon back to skillet. Cook on low heat, uncovered for one hour, stirring occasionally. Remove from heat. Cool for 20 minutes. Pour into a food processor and pulse until consistently chunky. Cool and skim off the fat. Spoon into a one pint canning jar, and cover tightly. Store in refrigerator until ready to use. You may need to let the portion of bacon jam that you’d like to use for your recipe set out at room temperature for 15 minutes before using to make it more spreadable.
Cook the bacon. Drain the fat and let cool.
Melt the chocolate chips (use more if you wish). You can use the double boiler method, on the stove. Stir until melted and smooth. Break apart the little bacon chunks and add, with the almonds, to the chocolate. Stir. Spoon 2 inch clusters onto waxed paper and cool in the fridge for 30 minutes to an hour.
Preheat oven to 350 degrees. Bake the bacon until crisp. Drain well and pat dry. Let cool. Melt the dark chocolate chips in a bowl. Dip the bacon in the chocolate and top with sea salt. Set aside until the chocolate sets. Enjoy!
Cook your bacon: Line a baking pan with foil. Lay your bacon strips on the pan and place in oven. Turn oven on to 400° and cook for 17-20 minutes. Drain grease from bacon. You don’t need to use all of the bacon, but chop at least 3 or 4 strips and set aside.
In a large bowl, combine butter and marshmallows. If you want extra bacon flavor, use your left over bacon grease instead of butter. Cook in the microwave for about 2-3 minutes until the marshmallows puff up.
Stir chopped bacon into the marshmallow mixture. Gently stir the cereal into marshmallow bacon mixture a little bit at a time. At this point, you can eat them right out of the bowl if you want.
Pour mixture into a buttered baking pan. You’ll want to scrape down the sides of the bowl as to not leave any tasty bits in the bowl! Use parchment or wax paper to press down the crispies so they are flat and even in the pan. Cut crispies into squares.
These last steps are optional if you want to add another layer of tasty flavor to your treats. Melt chocolates in a glass bowl over a pot of boiling water. Once melted, dip each square into the chocolate and smooth over with a spoon or spatula. If you have leftover chopped bacon, you can sprinkle some bits onto the melted chocolate. Place squares in the refrigerator to harden.
For extra decoration, drizzle melted white chocolate over the squares.
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