Apple Bacon Relish Food

BAKED APPLES AND BACON

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bacon on a sheet tray, sprinkle with some of the thyme and bake until crispy, about 12 to 15 minutes.
• Slice the apples horizontally to create 5 to 6 cross sections of the apple. On a separate sheet tray lined with a silpat or parchment paper lay the apples out in a single layer and drizzle with a little olive oil. Sprinkle a little sugar and thyme on each slice then bake in the oven until the apples begin to dehydrate and sugar has melted and caramelized, about 8 to 10 minutes
• To serve, lay the apple and bacon slices, alternating, in a long overlapping line on a serving platter. Or, break the bacon pieces in half and reassemble the apple slices back together, placing crispy bacon pieces in between each slice. Garnish with arugula and serve.

APPLE-BACON GALETTE

Steps:

• Make the crust: Cook the bacon in a large skillet over medium heat, turning occasionally, until golden but still soft, about 6 minutes; remove to paper towels. Reserve 1 tablespoon of the drippings in a small bowl; refrigerate until cold, about 15 minutes.
• Pulse 2 slices of the bacon in a food processor until finely ground. Add 1 1/2 cups flour and 2 tablespoons sugar and pulse to combine. Add the chilled bacon drippings and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal with some pea-size pieces. Drizzle in 4 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap and chill until firm, at least 1 hour.
• Line a baking sheet with parchment paper. Roll out the dough into a 13-inch round between 2 sheets of lightly floured parchment. Peel off the top sheet of parchment, then invert the dough onto the prepared baking sheet. Peel off the sheet of parchment. Refrigerate the dough until ready to use.
• Preheat the oven to 375 degrees F. Make the filling: Peel the apples and slice 1/4 inch thick. Toss with the lemon juice, cinnamon, 3 tablespoons sugar and the remaining 1 tablespoon flour in a large bowl. Arrange the apples in the center of the dough, leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Cut the remaining 4 slices bacon into bite-size pieces and sprinkle over the filling.
• Brush the crust with the egg and sprinkle the remaining 3 tablespoons sugar over the whole galette. Bake until the apples are tender and the crust is golden brown, about 50 minutes. (Tent loosely with foil if the filling gets too brown.) Remove from the oven and brush the filling with maple syrup while still hot. Transfer to a rack to cool slightly before serving.

APPLE RELISH

Steps:

• In 2-quart saucepan, stir together all ingredients. Heat to boiling over high heat; reduce heat to low. Cook 4 to 8 minutes, stirring frequently, until onion is just tender.
• Spoon relish into heatproof container; cool to room temperature. Cover tightly and refrigerate. Serve relish chilled or at room temperature.

BACON APPLES

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Alternatively, preheat an outdoor grill.
• Place apples in a loaf pan. Combine brown sugar and cinnamon in a bowl; spoon into each apple.
• Place the loaf pan into the campfire or on the grill; cook for about 3 minutes. Carefully remove the pan from the fire and sprinkle bacon over apples. Place in the fire or on the grill for about 5 minutes more.

GRILLED BACON APPLE SANDWICH

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Spread the peanut butter onto two slices of bread; set aside. Spread the apricot jelly onto the remaining two slices of bread, and sprinkle with cayenne pepper to taste. Arrange half of the cooked bacon and half of the sliced apple onto each apricot jam-covered bread sliced. Top with the peanut butter smeared pieces of bread.
• Heat a large skillet over medium heat. Spread the butter over the outside of the sandwiches and place into the preheated skillet. Cook until golden brown and crispy, then turn the sandwiches over, and continue cooking until golden brown on the other side, about 4 minutes per side.

APPLE BACON CHUTNEY

Steps:

• In a large saucepan, combine the vinegar, cider and brown sugar.
• Cook over high heat until bubbly, stir the first 30 seconds to dissolve sugar.
• Turn down heat to medium and continue to cook for 15 minutes. In a small skillet, cook the diced bacon over medium heat until crisp. Drain bacon. Add bacon, apples and orange juice to the vinegar mixture.
• Bring back to a boil and cook for 30 minutes more. Serve warm over waffles or pancakes, or scones.

BACON-ONION RELISH

Steps:

• Cook 3 slices diced bacon until crisp; remove and reserve. Add 2 sliced onions to the pan. Season with salt and pepper and cook over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Stir in 2 tablespoons chopped parsley and the bacon.

APPLE BACON RELISH

Steps:

• Saute bacon until crisp & remove from pan. Crumble & set aside. Remove all but 1 T. of bacon fat from pan. Add onions to pan & saute until starting to turn golden.
• Add apples & garlic and saute 1 minute.
• Add sugar & vinegar & reduce heat.
• Cook 3-4 minutes or until apples are crisp tender. Add bacon.
• Add seasonings & stir to combine.

APPLE AND BERMUDA ONION RELISH

Steps:

• Core and slice the apples into thin wedges. Place in a bowl, toss with the lemon juice and reserve. Put the diced onion, peppers and oil in a nonstick 3-quart saucepan and saute over medium heat until the vegetables are soft and wilted. Turn the heat to low, add the dry spices and stir to coat the vegetables evenly and release the full flavors of the spice mixture. Add the sugar and continue cooking until it melts and begins to bubble. Add the vinegar slowly and carefully to avoid splashing. Continue cooking 5 minutes. Stir in the reserved apples and their juice and cook no more than 2 to 3 minutes, watching to be sure the apples don't overcook and become mushy. Remove from the heat and set the pan in an ice-water bath to cool the relish as quickly as possible. Chop the cilantro leaves coarsely and add to the relish at the last moment before serving. Without the cilantro leaves, the relish will keep 1 to 2 weeks in the refrigerator, longer if properly stored in air-tight jars.;

CREAMY CABBAGE WITH APPLES AND BACON

Steps:

• Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.
• Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.
• Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
• Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.

BACON APPLE CRISP

Steps:

• In a medium bowl, mix bacon, cheese, flour, oats and 1/3 cup of the brown sugar. Thoroughly mix in melted butter.
• Place apple slices in a 1.5- to 2-quart casserole. Toss with lemon juice, cinnamon and remaining 1/3 cup brown sugar.
• Spread topping on apples.
• Bake at 375 for 40-50 minutes, or until apples are tender. Allow to cool for at least 20-30 minutes before serving. Refrigerate leftovers.

APPLE CRANBERRY RELISH

Steps:

• Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

FRIED APPLES WITH BACON

Steps:

• Fry bacon until crisp, remove and drain.
• From pan, drain all by 1/4 cup of melted fat.
• Cut apples, cored but not peeled, into 1/2-inch thick round slices.
• Mix flour with sugar and spices.
• Roll apple slices in flour mixture.
• Fry apple in fat until golden brown on both sides and apple is easily pierced and tender.
• Serve hot apple slices with crisp bacon slices.
• Makes 6 servings.
• From the Family Recipe Box, in Julie's handwriting (teenaged years).

APPLE CUCUMBER RELISH

Steps:

• Combine relish ingredients in a bowl, then cover and chill for about 10 minutes.

APPLE & SWEET PEPPER RELISH

Steps:

• In a nonreactive Dutch oven, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until onions are crisp-tender, stirring occasionally. Transfer to a large bowl; cool to room temperature., Refrigerate, covered, at least 6-8 hours before serving. May refrigerate up to 2 weeks.

UPSIDE-DOWN APPLE BACON PANCAKE

Steps:

• Preheat oven to 375°. In an 8-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving drippings., Add apple to drippings; cook and stir over medium-high heat until crisp-tender, 2-3 minutes. Remove from heat. Sprinkle with bacon, brown sugar and cinnamon., In a large bowl, combine flour, sugar and baking powder. In a small bowl, combine egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Pour over apples., Bake until lightly browned, 20-25 minutes. Invert onto a serving plate. If desired, dust with confectioners' sugar and serve with syrup.

CARAMELIZED ONION AND APPLE RELISH

Steps:

• In a large saucepan, heat oil and butter over medium high heat. Add onions and cook about 40 minutes or until caramelized.
• In a bowl toss together apples and lemon juice until well coated. Add to saucepan; increase heat to high and cook for 10 minutes or until apples are brown.
• Add cayenne pepper and honey; mix thoroughly. Add wine and REDUCE for 20 minutes. Season with salt and pepper to taste. Makes 2 ½ cups.
• The Organic Gourmet Feast Of Fields.