Best 6 Maple Ginger Bacon Recipes

MAPLE GLAZED BACON LONG JOHN

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.

BACON LOLLIPOPS

Steps:

• Soak about 28 bamboo skewers in cold water for 20 minutes.
• Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray and line it with parchment paper.
• Combine the sugar, maple syrup and cayenne in a medium bowl; stir in the water.
• Cut the bacon strips across in half. One at a time, dunk the pieces of bacon in the sugar mixture, wipe off the excess with your fingers, and place the pieces flat on the baking sheet. When the bacon has formed one layer on the pan, thread a skewer through each slice, keeping the slices flat and leaving some of the skewer sticking out at the bottom as a handle.
• Top the skewered bacon with a second piece of parchment paper and place an empty baking sheet on top. This keeps the bacon weighted down so it stays nice and flat. (The sheet pan goes directly over the parchment-topped bacon.) Bake until the bacon is cooked through and dark brown around the edges, about 35 minutes. Transfer to a wire rack set over a baking pan to cool.
• Once cooled, you can store the bacon lollipops for 1 to 2 days in the refrigerator; place them flat on a baking sheet lined with parchment paper and wrap tightly in plastic wrap.

MAPLE GINGER BACON

Steps:

• Preheat oven to 350 degrees.
• Line a cookie sheet with aluminum foil (for easy clean up). Place a baking rack on the cooking sheet.
• In a small bowl, combine the maple syrup, ginger, and Sriracha and mix well.
• Coat each bacon slice with the maple mixture by dipping each slice into the bowl.
• Remove and place on baking rack in a single layer.
• Bake for 30 minutes or until brown and crispy.

MAPLE-ROASTED BACON

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.

GRILLED PORK PORTERHOUSE WITH AN APPLE-MAPLE-GINGER SAUCE

Steps:

• Twenty-four hours before cooking, stir all of the brine ingredients except the pork into 1 quart of water in a large pot and bring to a boil. Let cool to room temperature. Submerge the pork chops in the brine, cover and refrigerate.
• The next morning, prepare the infused oil: grind the coriander, bay leaf and peppercorns in a spice mill or a clean coffee grinder and combine with the remaining ingredients in a medium bowl. Let sit at room temperature.
• Make the sauce: In a saucepan, melt the butter over medium-low heat. Add the shallots and sauté until caramelized, about 4 minutes. Add the garlic and cook for 1 minute. Add the apple juice, chicken stock, star anise and ginger. Bring to a boil, lower the heat and simmer until reduced by one-quarter. Add the maple syrup, vanilla pod and seeds and agar and simmer for 3 minutes. Remove from the heat. Discard the star anise and vanilla pod. Purée the mixture in a blender or food processor, then pass through a fine-mesh sieve into a pan. Season to taste with salt and pepper.
• Prepare a charcoal or gas grill to medium-high heat. Rinse the meat and pat dry with paper towels. Brush the chops with the infused oil, then sprinkle lightly with salt. Grill to medium doneness, or until the internal temperature reads 135 to 140 degrees on a thermometer and the middle is light pink, about 6 minutes per side. Let sit for 5 minutes before serving. Drizzle with warm sauce and serve.

MAPLE-GLAZED BACON

Steps:

• Preheat oven to 400 degrees. On a parchment-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is beginning to brown, 15 to 18 minutes. Carefully remove from oven and brush with pure maple syrup. Bake until bacon is browned and sticky, 3 to 5 minutes. With tongs, transfer to a wire rack, then set rack on baking sheet and let bacon drain. Serve warm.