Caramel, prunes with bacon? Yep
BACON CARAMEL 1 cup sugar 1/2 cup water 4 to 6 ounces smoky, thick-cut or slab bacon 2 ounces butter
BACON CARAMEL
1 cup sugar
1/2 cup water
4 to 6 ounces smoky, thick-cut
or slab bacon
2 ounces butter
1/4 cup heavy cream
Dice the bacon into small, uniform pieces and begin to render the fat in a medium-size sauce pan over medium heat. This should take only a few minutes.
The bacon will begin to get crispy. When it appears to have given up most of its fat, remove from the heat and strain the bacon through a fine mesh sieve, reserving the fat and the pieces separately.
Add the water and sugar to the pan, and return to the heat. Use a spoon to scrape up any of the brown deliciousness that may be sticking to the bottom of the pan, and then stop stirring.
At this point, the sugar needs to reach a temperature of 330 degrees. If you have a candy thermometer use it; if not, judge by appearance. The sugar will turn golden and begin to smell slightly nutty as it becomes caramel. This process takes 10 to 15 minutes.
When the caramel has reached this stage, remove from the heat and slowly whisk in the butter, cream and, finally, the remaining bacon fat. Whisk constantly but be careful! The sugar is very hot, and when the butter and cream are added it may bubble up.
Once everything has been incorporated, add the chopped bacon to the caramel and season with salt and pepper if desired. Makes about 2 cups.
The caramel will hold in the refrigerator for up to 3 weeks. It's good on everything - ice cream, cheeses, vinaigrettes, muffins. Just use your imagination.
Source: Chef Jason Cichonski, Lacroix at the Rittenhouse.
ARMAGNAC PRUNES WITH BACON
8 prunes, pitted
8 strips bacon
1 cup Armagnac*
Toothpicks
Marinate the prunes in the Armagnac for a week; keep refrigerated. When ready to serve, preheat the oven to 375 degrees. Wrap each prune with a strip of bacon, using a toothpick to keep it in place.
Bake the prunes in the oven until the bacon is a little crispy, about 10 minutes. Serve immediately. Serves 2-4.
*Any good brandy can be substituted.
Source: D'Artagnan.
TARTE FLAMBEE
1 premade pizza dough
1/4 cup Crème Fraîche Béchamel (see below)
1/4 cup onion, julienne cut and then blanched in boiling water for 2 minutes
1/4 cup diced bacon (housemade JG Domestic)
1 tablespoon chervil to garnish
1 tablespoon extra virgin olive oil
Put a pizza stone in an oven and heat to 500. Meanwhile, spread béchamel on pizza dough evenly and top with onion and bacon.
Bake in oven until golden brown, approximately 8 to 10 minutes. Remove from oven and brush with olive oil. Cut and garnish with fresh chervil leaves. Makes one pizza that serves 4.
CRÈME FRAÎCHE BÉCHAMEL
1 cup Crème Fraîche
1 tablespoon shallots, finely diced
1/4 teaspoon black pepper
2 cups whole milk
1 ounce butter
2 tablespoons flour
1/4 cup Parmesan
Heat milk to a simmer.
In another small saucepan, melt the butter and slowly whisk in flour until mixture turns blond in color, making a roux. Whisk roux into milk, simmer for 15 minutes and then remove from heat.
Season with Parmesan, Creme Fraiche, pepper and shallots. Chill. Makes about 2 cups.
Source: Garces Trading Co.
PAN-ROASTED BRUSSELS SPROUTS
10 medium to large Brussels sprouts, halved
1/4- 1/2 cup olive oil
1/2 teaspoon coarse salt
1/2 teaspoon ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons bacon, cubed
Heat a medium-size pan on the stove and then add enough oil to lightly cover the bottom of the pan. Place Brussels sprouts face down in the oil. Add salt and pepper. Roast in pan, face down, until completely browned.
Add balsamic vinegar and bacon, and toss in the pan. Add salt and pepper, to taste. Serves 4.
Source: Chef Steven Waxman, Trax Restaurant & Café.
