MAPLE BACON CHEESECAKE
Provided by Stacey Poon-Kinney, Food Network Star Season 9 Finalist
Categories dessert
Time 1h45m
Yield 1 large or 6 mini cheesecakes
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: In a food processor, pulse the wafers, pecans, sugar and cinnamon until they reach a consistency that can be pressed. Work the butter into the mix until crumbly. Press uniformly into 1 large or 6 mini springform pans. Bake for 5 minutes.
- For the filling: In a stand mixer or with a hand mixer, mix the cream cheese and sugar until light and fluffy. Add the sour cream and mix well. Add the eggs and yolks one at a time; mix well and scrape down the sides before adding the next egg. Add the maple syrup and extract. Pour into the pan with the baked crust, stopping 1/2 inch from the top of the crust. Bake for 12 minutes (if using mini pans) or 27 minutes (if using a large pan). After 5 or 10 minutes (depending on the size of pan), put the pieces of bacon into the cheesecake.
- For the topping: Mix the sour cream, sugar, maple syrup, vanilla and bacon fat in a bowl. Carefully pour spoonfuls of the topping on the cheesecake from the outside edges to the middle of the top. Be careful to not overfill the pan. Bake for an additional 5 minutes. Carefully remove from the oven and cool in the refrigerator until set.
- For the candied bacon garnish: Cook the bacon until crispy and place on a rack. Mix the maple syrup with the extract and pepper and paint the mixture with a pastry brush on both sides of the bacon. Broil the bacon for 1 minute on each side. Crack more pepper over the bacon and cool until set. Garnish the cheesecake with the candied bacon.
MAPLE FENNEL COUNTRY SAUSAGE PATTIES
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine salt and pepper, fennel in the bottom of a bowl. Add pork and mix to combine spices. Pour 2 tablespoons maple syrup over the pork and work the meat again to combine the maple syrup. Form meat into patties, 2 to 3 inches round. Cook patties in 1 tablespoon oil in a nonstick skillet over medium high heat 4 or 5 minutes on each side. Drain sausage patties on towel lined plate, then serve.
MAPLE FENNEL BACON
Steps:
- Preheat the oven to 375 degrees F. Mix the maple syrup and dark brown sugar in a small bowl.
- Line a baking sheet with aluminum foil and set a rack on stop. Put the bacon on the rack leaving space between the strips. Brush with the maple syrup mixture and then sprinkle some fennel seeds on top¿fennel is a strong spice so use it sparingly. Season with black pepper.
- Bake until brown and crisp, 20 to 25 minutes. Loosen the bacon from the rack and let it cool there 5 minutes before serving.
MAPLE-ROASTED BACON
Provided by Ina Garten
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.
ROASTED BRUSSELS SPROUTS WITH BACON AND APPLES
Oven-roasted Brussels sprouts, apples, and bits of bacon are glazed in an herby maple seasoning in this easy side dish that works alongside any main.
Provided by LaBurd
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix Brussels sprouts, apples, oil, bacon, maple syrup, pepper, salt, thyme, marjoram, rosemary, lavender, fennel, and oregano together in a large bowl. Spread in an even layer on a baking sheet.
- Roast in the preheated oven until Brussels sprouts are tender and bacon is crisp, 30 to 35 minutes.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 19 g, Cholesterol 5.2 mg, Fat 10.7 g, Fiber 5.3 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 154.4 mg, Sugar 9.7 g
CELERY AND FENNEL WITH BACON
Categories Side Bacon Celery Fennel Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Reserve 1/2 cup celery leaves. Remove strings from celery ribs with peeler, then cut celery ribs into 3- by 1/4-inch sticks.
- Reserve 1/2 cup fennel fronds. Trim fennel stalks flush with bulbs. Cut any brown spots from outer layers and quarter bulbs lengthwise. Cut out most of cores, leaving enough to hold layers together. Cut bulbs lengthwise into 1/4-inch-wide slices.
- Have ready 2 large bowls of ice and water. Cook celery ribs in a large pot of boiling salted water 2 minutes, then transfer with a slotted spoon to 1 bowl of ice water. Return water to a boil and cook fennel bulbs 2 minutes, then transfer to second bowl of ice water. When vegetables are cool, drain both in a colander.
- Cook bacon in a 6- to 8-quart heavy pot over moderate heat until crisp, then transfer with a slotted spoon to paper towels to drain. Add shallot to bacon fat and cook, stirring, until softened. Add celery and fennel and cook, stirring, until vegetables begin to brown, about 10 minutes. Add broth and simmer, stirring frequently, until vegetables are barely tender, 12 to 15 minutes.
- Coarsely chop reserved celery leaves and fennel fronds. Remove pot from heat and stir in leaves, fronds, parsley, bacon, and salt and pepper to taste.
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