Savorybaconbites Recipes

Steps:

• Wrap each onion wedge in a bacon slice. Arrange 2 wedges on each skewer; place in a shallow glass or plastic dish.
• Combine remaining ingredients; drizzle over skewers.
• Cover and refrigerate for one hour.
• Remove skewers from marinade, reserving marinade.
• Grill or broil, covered over medium-high heat for 20 minutes or until onions are crisp-tender., occasionally turning and basting with reserved marinade.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon grease into a small glass container and chill until set, at least 1 hour. Cut bacon strips into 1/4-inch slices.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine flour and 1 tablespoon plus 1 teaspoon baking powder in a large bowl. Measure out 6 tablespoons plus 2 teaspoons chilled bacon grease into the bowl. Knead grease into the flour mixture with one hand, turning bowl with the other, until dough is crumbly.
• Make a well in the center of the dough and slowly pour in 10 tablespoons plus 2 teaspoons milk. Mix with one hand until milk is incorporated and dough feels wet to the touch. Form dough into a thick disc. Cut into 16 equal-sized pieces with a knife.
• Roll dough into individual balls and place them on the baking sheet. Flatten them into circles about 2 1/2 inches in diameter. Place a tablespoon of bacon slices in the center of 8 circles. Top with remaining circles of dough. Seal so that the top circle meets the bottom using your fingertips.
• Whisk egg yolk with maple syrup in a bowl; brush over sides and top of each scone. Let scones rest, about 15 minutes.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.
• Place a clean towel on a plate, transfer scones to the towel and fold towel over to keep warm.

Steps:

• Preheat the oven to 350 degrees.
• In a large saute pan, over medium heat, melt the butter.
• Add the onion and cook until the onion is translucent & soft, about 5 minutes; then add garlic and cook for about 30 seconds. Remove pan from heat and let cool.
• In meantime, remove excess water from thawed spinach by pressing between paper towels (you do not need to cook the spinach).
• In a large bowl, combine the stuffing mix, spinach, eggs, Parmesan cheese, salt & pepper, and onion/garlic mixture. Combine well.
• Line a rimmed baking sheet with parchment paper.
• One at a time, using hands, roll mixture into individual 1" balls. Place each on partchment lined baking sheet.
• Bake the balls for 15-20 minutes or until very slightly browned.
• Dipping sauces: Marinara recommended but could use Ranch, sour cream, horseradhish, etc.

Steps:

• Mango & Prawn skewers 3 limes, 1 tbsp grated ginger, 1 crushed garlic clove, 1 chopped and deseeded red chilli and 1 tbsp chopped coriander. Cut a large mango into 20 chunks. Thread each onto a small skewer with a large cooked prawn (20 prawns will be about 250g/9oz). Marinate the skewers in the lime dressing for 1 hr (makes 20).
• Little caviar jackets Put 20 small new potatoes on a baking tray. Drizzle with olive oil and season. Roast for 25 mins at 200C/180C fan/gas 6, then cool to room temp. Cut a small cross in the top of each one, push open a little and top with 1 tsp crème fraîche and some caviar (makes 20).
• Sticky squash with sesame seeds Peel a large butternut squash. Cut into 20 x 3cm squares, then mix with 1 tbsp each of soy sauce, sesame oil and honey. Arrange the chunks on a large baking tray lined with baking parchment. Sprinkle with 2 tbsp sesame seeds, season and bake for 20-25 mins at 200C/180C fan/ gas 6 until crisp. Put a cocktail stick in each chunk to serve (makes 20).
• Chorizo & chilli mini pizzas Use a pastry cutter to cut out 20 x 6cm circles from a pack of soft Middle Eastern flatbread or wraps. Grate 75g/2.5oz Manchego and chop 75g/2.5oz chorizo and ½ a red chilli. Scatter over the bread bases, then bake at 200C/180C fan/gas 6 for 10 mins (makes 20).
• Goat's cheese on toast Roughly mash 250g/9oz goat's cheese with 2 finely chopped shallots. Toast 5-6 slices of sourdough and stamp out 20 small circles. Spread each circle with some cheese, top with a small blob of chilli jam (you'll need about 3 tbsp) and scatter with chives, snipped from a small packet (makes 20).