Maple Lacquered Bacon Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a large rimmed baking pan with 2 layers of foil and top the foil with a sheet of parchment paper.
• Stir the maple syrup, sage and cayenne in a small bowl. Dip the bacon in the syrup to coat and arrange the slices on the pan in a single layer.
• Bake the bacon until it starts to brown on the underside and tips, about 20 minutes. Flip the bacon and rearrange the slices if it is browning unevenly. Continue to bake until dark all over, 10 to 15 minutes more.
• Transfer the bacon to clean parchment paper to cool slightly before serving.

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Pour the maple syrup into a shallow bowl and give each bacon slice (both sides) a generous dip in the syrup. Lay the bacon on the prepared baking sheet, and sprinkle it with black pepper. Bake for 20 minutes. Flip the bacon over and bake until it is crisp at the edges and caramelized on the bottom, another 10 to 15 minutes.
• Remove the baking sheet from the oven. Nudge the bacon slices to unmoor them from the baking sheet, and let cool for a minute to firm up. Transfer to a long platter to serve.

Steps:

• In a medium skillet over medium heat, fry the bacon until slightly crisp, 10 to 12 minutes. Drain on a paper towel and set aside.
• Place the yogurt, maple syrup, brown sugar, vanilla and maple flavoring in a medium bowl. Mix together until smooth and fully combined.
• Chop the bacon into pieces. Fold two-thirds of the bacon into the yogurt mix and transfer to a serving dish. Garnish with the remaining bacon.
• Cut the apples into slices and toss in the lemon juice. Serve with the dip.

Steps:

• Sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes.
• In a large bowl of a stand mixer or using an electric mixer, mix together the yeast mixture, milk, sugar, shortening, salt, eggs and 2 cups flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.
• Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead until smooth and elastic, about 5 minutes Place the dough into a greased bowl and cover. Set in a warm place to rise until doubled in size. The dough is ready if you touch it and the indention remains.
• Turn the dough out onto a floured surface and gently roll out to 1/2-inch thickness. Cut with a floured donut cutter. Let the donuts sit out to rise again until doubled in size. Cover loosely with a cloth.
• Heat the shortening in a deep-fryer or large heavy skillet to 370 degrees F. Slide the donuts into the hot oil using a wide spatula. Turn the donuts over as they rise to the surface. Fry on each side until golden brown. Remove from the oil and drain on a wire rack.
• While hot, dip the donuts into Maple Glaze, then into bacon pieces and set onto wire racks to drain off excess.
• Mix 2 cups sugar, corn syrup, maple syrup, maple extract and salt into mixer. Mix well, 15 to 20 minutes. Add additional cup of powdered sugar to get to desired thickness. You may also add additional maple extract for desired taste.

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with tin foil.
• Stir together the maple syrup and brown sugar in a small bowl. Arrange the bacon in a single layer on the prepared baking sheet, leaving a slight gap between each slice. With a pastry brush, coat the bacon with the maple syrup mixture.
• Bake until the bacon is crispy and the sugar is caramelized, about 25 minutes. Cool slightly, then carefully loosen the bacon from the foil while still warm. Serve with Tiffani's Spicy Bloody Mary.

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.

Steps:

• Preheat oven to 350 degrees F. Stir the chutney, juice, mustard, and vinegar together in a small bowl. Arrange the bacon in a single layer on a baking sheet. Bake the bacon until it begins to look opaque and the fat begins to render, 10 to 12 minutes. Pour off any accumulated drippings. Turn over the bacon and brush about 1/2 of the glaze on the bacon. Return the bacon to the oven and cook for 3 to 4 minutes longer. Remove the bacon from the oven and turn it over again. Brush it with the remaining glaze and return it to the oven for 3 to 5 minutes, until well browned and firm. (With the glaze coating the bacon gets chewy and crunchy but stays short of crisp.) If you want to drain the bacon, do it on a rack rather than on paper towels to avoid wiping off the glaze. Serve warm.