Sweetcorn, bacon and chocolate chip ice cream

February 17, 2021September 7, 2022 Belinda

This wonderful recipe comes from the food blog “Running to the Kitchen”
The sweet corn bacon ice cream with cacao nibs is sweet and creamy with salty bacon and crunchy chocolate bits throughout.

2 cups sweet corn kernels
1 cup heavy cream
2 cups whole milk
1/3 cup light brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
5 egg yolks
1/2 lb. bacon, cooked and chopped
1/3 cup cacao nibs

Combine the corn, heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan. Bring to a simmer for 5 minutes, stirring often. Turn off heat and let sit for an hour.
After an hour, transfer the mixture to a blender and blend on high until smooth.
Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.
Turn the heat to medium and let the mixture heat back up.
Meanwhile, whisk together the egg yolks in a bowl.
Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.
Pour the egg yolk mixture back into the sauce pan and stir over medium heat until the mixture thickens enough to coat the back of a spoon or spatula.
Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.
Pour the chilled mixture into your ice cream maker and churn according to manufacture’s directions.
Add the chopped bacon and cacao nibs during the last minute of churning.

Appetizers · Do-ahead · Uncategorized

Bacon and corn salsa dip

June 23, 2020September 7, 2022 Belinda

This is a lovely dip for a family BBQ.

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4 slices thick bacon, diced
3 cups corn kernels, frozen, canned or roasted
1/2 cup diced onion
1/4 cup diced red bell pepper
1 jalapeno, seeded and diced
4 oz cream cheese, cubed
2 tbsp whole milk, or more to taste
3 scallions, thinly sliced
1 tsp sugar
Salt and freshly ground pepper

Heat a large skillet over medium high heat.
Add the bacon and cook until brown and crispy, about 6-8 minutes, then transfer to paper towels to get rid of the excess fat. Drain the excess fat in the pan, reserving 1 tbsp of it.
Add the corn, onion, jalapeno and bell pepper to the skillet. Cook, stirring occasionally until tender, about 5-6 minutes.
Stir in the cream cheese and milk until well combined, 2-3 minutes.If the mixture is too thick, add a little more milk to thin it down.

Stir in the scallions and sugar, season with salt and pepper to taste.

Serve immediately sprinkled with the bacon.

Baking · Do-ahead · Holiday Food

Bacon & Cheddar Scones

April 6, 2020September 7, 2022 Belinda

Recipe from the D’Artagnan website

This easy-to-make scone recipe is packed with flavor from with Applewood Smoked Bacon, sharp cheddar cheese, and fresh chives.
Enjoy fresh from the oven, or split and fill with scrambled eggs for brunch.

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Makes 8 scones
1 package Applewood Smoked Bacon or another smoked good-quality bacon
2 cups all-purpose flour
1 tsp salt
1 tbsp baking powder
2 tsp sugar
1 tsp garlic powder
4 tbsp cold butter, cut into small cubes
1 cup (about 4 ounces) grated sharp cheddar cheese
¼ cup chopped fresh chives
3/4 cup heavy cream, plus more as needed

With the rack in the center position, preheat the oven to 425 degrees F.

In a large skillet over medium heat, cook the bacon until crisp. Remove from pan and drain on paper toweling. Coarsely chop bacon and set aside.
In the bowl of a food processor, pulse together flour, salt, baking powder, sugar, and garlic powder.
Add cold butter and pulse until incorporated, keeping some larger, pea-sized chunks of butter in the mix. Add cheese, reserved bacon, and chives. Pulse quickly, just to evenly distribute.
Empty mixture into a large bowl. Add the cream and stir to combine.
The dough should be shaggy but not too wet. It should stick together when squeezed. Add more cream, a tablespoon at a time, if needed.
Turn the dough out onto a lightly floured work surface. Pat and shape the dough into an 8” round. Transfer to a sheet pan lined with parchment or a silicon mat. Cut the dough into 8 wedges. Spread them out on the pan, as they will rise when cooked. Brush the tops of the scones with heavy cream.
Bake until golden brown, about 22-24 minutes.
Remove them from the oven and let cool slightly before serving.

Appetizers · Dairy-free · Do-ahead · Gluten Free · Meat

Incredible bacon jam!

February 21, 2019September 7, 2022 Belinda

This is the most delicious spread that can be used in so many different ways, including slathering on burgers.
The bacon is basically slow-cooked with onions, spices and brown sugar.

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1 lb thick cut hickory smoked bacon, finely chopped
2 medium white onions, diced
1/2 tsp salt
1/2 tbsp minced garlic
2 tbsp brown sugar
2 tbsp cider vinegar
1/2 tsp fresh ground black pepper
1/8 tsp ground cayenne pepper
1/2 tsp ground cumin
1/4 cup brewed dark coffee
1 tsp. balsamic vinegar

In a heavy skillet over medium heat, cook the bacon until crispy.
Remove all but 2 Tbsp. of the bacon grease.
Turn the heat to low and add in the onions and salt then cook until browned or lightly caramelized.
Stir in the garlic and cook for an additional 1 minute.
Remove all but 1/2 tbsp of the grease.
Add in the brown sugar, cider vinegar, black pepper, cayenne pepper, cumin, and prepared black coffee.
Let cook down until slightly thickened and lightly browned, or about 20-25 minutes.
Remove from the heat and stir in balsamic vinegar.
Serve warm or in the refrigerator in an airtight container or mason jar.

Appetizers · Chocolate · Gluten Free · Meat

Chocolate-covered bacon strips

November 15, 2018 Belinda

Who needs any other snack? The sweetness of the chocolate and the smokey saltiness of the bacon makes this spectacular. Just make sure your bacon is cooked until very crispy.

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12 strips bacon
1lb good quality dark chocolate
Flaked sea salt, chopped nuts, or other toppings of your choice

Prepare the bacon according to the package directions, either on the stovetop or in the oven. Make sure you cook the bacon until it is crispy.
Once the bacon is cooked, drain the fat and let it cool, then pat both sides with a paper towel of the bacon to remove any lingering fat on the surface.

Melt the chocolate in a double boiler or in the microwave. Temper it so that it remains shiny and hard at room temperature.

Holding a strip of bacon at the top, carefully dip most of it into the melted chocolate. If you have trouble dipping the bacon, use a spoon to pour the melted chocolate over the bacon until both sides are covered to your liking.

Lay the chocolate-dipped bacon on a tray or plate covered with waxed paper. While the chocolate is still wet, sprinkle the top with flaked sea salt, chopped toasted nuts, or any other toppings you’d like. Repeat until all of the bacon is covered with chocolate.

Refrigerate the tray to set the chocolate, for about 15 minutes.
Once set, let the bacon come to room temperature, and it’s ready to eat!

Store in an airtight container in the refrigerator for up to 3 days.

Breakfast · Egg based · Gluten Free

Frittata muffins

April 3, 2016April 3, 2016 Belinda

These are super easy, and lovely to make ahead of time and reheat. You can change up the ingredients, just make sure they’re super tasty with lots of good quality strong cheddar cheese.

6 large organic eggs
1/2 cup milk (or cream for a richer taste)
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup (6oz) shredded mature Cheddar cheese (not the pre-grated sort)
3/4 cup zucchini, chopped small
1/2 cup chopped bacon
1/4 cup red bell pepper, chopped small
2 tbsp chopped red onion

Makes: 6 servings/12 muffin frittatas

Heat the oven to 350°F.
In a little butter, saute the zucchini, bacon, red pepper and chopped onion until starting to soften and the bacon is starting to brown.
Beat the eggs, milk/cream, salt and pepper in medium bowl until well-blended. Add the grated cheese and the zucchini, bell pepper, bacon and onion mixture; mix well.
Spoon evenly into 12 greased muffin cups, about 1/4 cup each. Add a little extra grated cheese on top of each muffin if you like.

Bake in the oven until just set, 20 to 22 minutes. COOL on wire rack 5 minutes. REMOVE from cups; serve warm.

Breakfast · Egg based

Baked cheesy, bacon eggs

March 28, 2016 Belinda

This dish reminds me so much of my mother when I was young as she would make this for me for lunch when I came home from school. It is so soothing and tasty.
This recipe is for 2 people, but you can make as many as you want.

Serves 2

1/2 cup grated mature cheddar cheese (not the pregrated stuff)
1 tbsp good Dijon Mustard. (I use the “Edmund Faillot” brand)
2/3 cup smoked bacon pardons, pancetta
2 tbsp heavy cream
Salt and pepper

Grease and season 2 small ovenproof dishes with butter and crack 2 eggs into each one.

Place the 1/2 cup of grated mature cheddar cheese into a small bowl and mix with 1 tsp of Dijon mustard, 2/3 cup of smoked bacon lardons or pancetta and 2 tbsps cream.

Season with salt and pepper. Scoop the cheese mixture on top of the eggs and bake in a pre-heated oven at 350 F for 10-12 minutes.

Serve with toasted bread cut into thin slices so that you can dip them into the eggs.

Baking · Do-ahead · Grains

Goat cheese, bacon and olive quick bread

March 27, 2016September 7, 2022 Belinda

This recipe is from David Lebovitz and is very easy to make. The flavors are divine and your guests will love it.

6 slices of thick-cut bacon, cut crosswise into 1/2-inch strips
1 1/2 cups all-purpose flour
2 tsp baking powder
1 to 2 tsp cayenne
1/4 tsp kosher salt
4 large eggs, at room temperature
1/2 cup buttermilk
1/4 cup extra-virgin olive oil
2 tsp Dijon mustard
6 oz fresh goat cheese, crumbled
1 1/3 cups freshly grated Parmigiano-Reggiano cheese
1/2 cup pitted kalamata olives, halved lengthwise
2 scallions, thinly sliced
1 red serrano chile, seeded and minced
2 tsp minced thyme leaves

Preheat the oven to 350°.

Coat a 9-inch loaf pan with cooking spray; line the bottom with parchment paper. In a skillet, cook the bacon over moderate heat until crispy, 8 to 10 minutes. Drain on paper towels.

In a bowl, whisk the flour with the baking powder, cayenne and salt. In another bowl, whisk the eggs with the buttermilk, olive oil and mustard. Make a well in the center of the dry ingredients and stir in the egg mixture until just combined. Fold in the goat cheese, Parmigiano, olives, bacon, scallions, chile and thyme. Scrape the batter into the prepared loaf pan and smooth the surface. 

Bake the bread until golden on top and a toothpick or metal skewer inserted in the center comes out clean, 35 to 40 minutes. Let cool for 15 minutes, then run a knife around the loaf to loosen it from the pan. Invert onto a plate and let cool completely. Cut the loaf into thick slices and serve.

Make Ahead

The bread can be wrapped well in plastic wrap and refrigerated for 1 week.

Appetizers · Meat · Nuts

Bacon wrapped dates with almonds and goat cheese

May 5, 2015February 7, 2016 Belinda

Unctious, divine and so easy.

MAKES 24
24 large moist dates, such as Medjool
12 not-too-thick slices of bacon
2 oz. softened goat cheese
24 whole toasted unsalted almonds

Move oven rack to upper third of oven and preheat oven to 500°. Pit dates, tearing them open as little as possible. Set dates aside. Halve the 12 slices of bacon crosswise. Put the goat cheese into a pastry bag fitted with a round, plain ¼” tip.

Stuff cavity of each date with 1 almond. Pipe goat cheese into the opening of each stuffed date. Wrap 1 half-piece of bacon around width of each date and put dates, seam side down, on a baking sheet, at least ½” apart. Bake until bacon is golden and crisp, 6-8 minutes.
Set aside to cool briefly before serving.