Bacon Caramel Semifreddo Food

BACON CARAMEL SCUFFINS WITH CARAMEL CLOTTED CREAM

Steps:

• Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
• Arrange the bacon in a single layer on a rimmed baking sheet and bake until very crisp and brown, turning once, 18 to 20 minutes. Drain on a paper-towel-lined plate, then chop very finely.
• Whisk the flour, baking powder and salt together in a medium bowl.
• Combine the butter and brown sugar in a large bowl and beat with an electric mixer until well combined. Add the egg and vanilla extract and beat until well mixed. Whisk in the half-and-half, and then add the flour mixture; beat until just incorporated, scraping down the sides of the bowl with a rubber spatula as needed. Stir in the chopped bacon.
• Distribute the batter evenly among the muffin cups, smoothing the surface with moistened fingers. With your finger or a small measuring spoon, make small divots in the center of the batter and spoon 1/4 teaspoon of the caramel sauce into each divot.
• Bake until a wooden pick inserted into the center of the scuffins comes out clean, about 15 minutes. Cool in the pan for 5 minutes, then remove from the pan and cool completely on a rack.
• While the scuffins bake, gently swirl together the clotted cream and the remaining 2 tablespoons caramel sauce.
• Serve the scuffins with the caramel clotted cream.

SALTED-CARAMEL SEMIFREDDO WITH HOT FUDGE

Steps:

• In a bowl, beat whipping cream until soft peaks form, 2 to 3 minutes. In a second bowl, beat egg whites, adding sugar 1 tablespoon at a time, until fluffy and glossy, 3 to 4 minutes. In a microwave-safe bowl, stir together caramel sauce and salt; nuke until warm, 15 to 30 seconds. Gently fold whipped cream and caramel sauce into egg-white mixture; cover and freeze until solid, 4 to 6 hours. In a small saucepan over low heat, heat half-and-half, chocolate and corn syrup, stirring, until smooth and viscous, 2 to 3 minutes. Divide semifreddo and hot fudge among 6 bowls.

BACON CARAMEL SEMIFREDDO

Steps:

• In a large bowl, whip the heavy cream to stiff peaks. Set aside to chill in the fridge. Using an electric mixer, whip the egg whites on low until frothy. Increase the speed to medium and slowly add 3/4 cup of sugar. Whip to stiff, glossy peaks. Meanwhile, begin whipping the egg yolks on medium speed. Slowly add the bacon fat as the yolks begin to increase in volume. In a small saucepot, bring the remaining sugar and 1/2 cup water to a boil over medium-high heat. Allow the sugar mixture to cook until it reaches 245 degrees F. Remove the sugar from the heat and slowly stream to combine with the whipped yolk mixture. Whip the yolks mixture until it triples in volume and cools completely.
• Once all three mixtures are prepared fold one-third meringue into the yolk mixture. Then gently fold the yolk mixture back into the remaining meringue in two equal additions. Just before it is completely combined, begin to fold in the whipped cream. Continue to gently fold together until completely incorporated. Spread evenly into a 17-by-12-inch jelly-roll pan. Place in the freezer until firm.

BACON CARAMEL SEMIFREDDO

Steps:

• In a large bowl, whip the heavy cream to stiff peaks. Set aside to chill in the fridge. Using an electric mixer, whip the egg whites on low until frothy. Increase the speed to medium and slowly add 3/4 cup of sugar. Whip to stiff, glossy peaks.
• Meanwhile, begin whipping the egg yolks on medium speed. Slowly add the bacon fat as the yolks begin to increase in volume. In a small saucepot, bring the remaining sugar and 1/2 cup water to a boil over medium-high heat. Allow the sugar mixture to cook until it reaches 245 degrees F. Remove the sugar from the heat and slowly stream to combine with the whipped yolk mixture. Whip the yolks mixture until it triples in volume and cools completely.
• Once all three mixtures are prepared fold one-third meringue into the yolk mixture. Then gently fold the yolk mixture back into the remaining meringue in two equal additions. Just before it is completely combined, begin to fold in the whipped cream. Continue to gently fold together until completely incorporated. Spread evenly into a 17-by-12-inch jelly-roll pan. Place in the freezer until firm.

CREAMY COLLARD GREENS AND BACON

Steps:

• In a large stockpot, add the water and bacon and bring to a boil over high heat. Add the collard greens by handfuls, stirring until each batch is wilted before adding more. Bring to a boil and add the onions. Cover and simmer over moderate heat until the collards are very tender, about 40 minutes. Remove from the heat and let cool, then squeeze the water out of the collards until almost dry. Place collards on a cutting board and coarsely chop.
• Meanwhile, in a food processor, combine the dry bread crumbs with the Parmesan, minced parsley, sage, garlic and extra-virgin olive oil. Pulse until just blended.
• Preheat the oven to 350 degrees F.
• Generously butter a shallow 4-quart casserole. In a large bowl, mix the collards with the cream and season with salt and pepper. Stir in the eggs until blended and spread the collards into the prepared casserole. Cover with foil and bake for 30 minutes. Remove from the oven and sprinkle the Parmesan crumbs over the collards. Return to the oven and bake for about 20 minutes longer, or until the crumb topping is golden. Preheat the broiler and broil the collards 10 inches from the heat until the bread crumb topping is golden brown and crisp. Serve hot. Tastes great with fried chicken.

CARAMELIZED BACON

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
• Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
• Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools.
• While it's hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature. (The caramelized bacon can be made early in the day and stored at room temperature.)

BACON CARAMEL POPCORN

Steps:

• Preheat oven to 250 degrees F.
• Place popped popcorn in a very large bowl. Prepare 2 sheet pans with nonstick spray and line with aluminum foil.
• In a medium saucepan over medium heat, par-cook the bacon and render the bacon fat. Once the bacon has cooked, strain the bacon fat from the bacon pieces and reserve the fat. Transfer the cooked bacon pieces to paper towels and continue to drain the excess fat. Then add to popcorn.
• In the saucepan already used, add the butter and bacon fat (add more bacon fat as needed). Heat until the butter has fully melted.
• Add the brown sugar, corn syrup, and salt. Bring to a boil and stir constantly. Continue to boil without stirring for 4 minutes.
• Remove from heat and stir in baking soda and vanilla.
• Pour in a thin stream over popcorn, stirring to coat evenly.
• Divide the mixture evenly between sheet pans and bake, stirring every 15 minutes for 1 hour. Remove from oven and let cool completely before breaking into pieces.
• Store in an airtight container for up to one week.

CARAMEL APPLE SEMIFREDDO

Steps:

• Preheat the oven to 400 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray.
• In the bowl of a food processor, process the graham crackers until finely crushed. Add the melted butter and process until it resembles wet sand. Press the mixture into the bottom of the prepared pan and bake until golden around the edges and fragrant, 7 minutes. Set aside to cool.
• In a medium bowl, stir together the apple butter, cinnamon, salt and caramel sauce. Set aside.
• Place the softened ice cream in a large bowl. Add the caramel mixture and the almonds, and fold everything together with a rubber spatula until completely incorporated. Switch to a whisk if you like. Pour the mixture over the crust. Place a piece of plastic wrap directly on top of the cake. Place in the freezer and freeze at least 8 hours or ideally overnight.
• To serve, run a thin knife around the edge of the pan, and then release the sides. Sprinkle with the almond toffee, slice and serve.

PECAN PRALINE SEMIFREDDO WITH BOURBON CARAMEL

Steps:

• To make the praline, line a baking sheet with waxed paper.
• Combine the water and the sugar in a saucepan over high heat. Gently swirl the pan around to melt the sugar evenly. Using a candy thermometer, cook the sugar until it reaches 370°F. Add the pecan halves to the caramel and quickly stir the nuts to coat them thoroughly with the caramel. Spoon the praline onto the waxed paper in an even layer to cool. Once the praline has cooled, chop it finely with a knife and reserve.
• To make the parfait, line a 9 by 5 by 3-inch loaf pan with plastic wrap, letting enough excess wrap hang over the sides to cover the top.
• Using a stand mixer fitted with the whisk attachment, whip the heavy whipping cream on medium-high speed until it reaches stiff peaks. Remove the bowl from the mixer and, with a rubber spatula, fold the sour cream into the whipped cream. Transfer the mixture to a large bowl and refrigerate until needed.
• Have the egg yolks and egg whites in separate bowls. Put the egg yolks in a stand mixer fitted with the whisk attachment and add 1/4 cup of the sugar. Whisk the mixture on high speed until you achieve a thick, pale yellow consistency. Transfer the mixture to another bowl and reserve.
• Using a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until frothy. Decrease the speed to low and slowly sprinkle the remaining 1/4 cup sugar into the whites. Once the sugar is added, increase the speed to high and whisk until medium peaks form.
• Fold the cream mixture into the yolks, then fold in the egg whites in three additions. Fold in the chopped pecan praline.
• Fill your prepared loaf pan with the semifreddo mixture and smooth out the top. Pull the plastic wrap over the top and freeze for at least 4 hours, but preferably overnight.
• To make the caramel, using a candy thermometer, cook the water and the sugar in a medium saucepan over medium-high heat until it reaches 380°F. Remove the caramel from the heat and carefully add the heavy cream. Return it to the stove over low heat. Once the cream dissolves into the caramel, you need to swirl the pan periodically but try not to stir it, remove it from the heat and add the bourbon. Hold the caramel at room temperature until you are ready to serve it.
• To serve the semifreddo, pull the plastic wrap away from the top. Invert the loaf pan onto a platter. Wrap a hot, wet kitchen towel over the loaf pan and gently rub the sides to release the semifreddo. Once the semifreddo is released onto the platter, peel off the plastic wrap.
• Slice the semifreddo into ten equal slices with a sharp knife. Serve each with a drizzle of bourbon caramel.

BACON CARAMEL

Steps:

• Combine water and sugar in a small saucepan over medium heat to make simple syrup. Bring to a boil and cook until sugar is dissolved, about 5 minutes. Remove from heat and cool slightly, 7 to 10 minutes.
• Combine simple syrup, bacon fat, molasses, and red pepper flakes in a small saucepan. Bring to a gentle boil, stirring frequently, until a thick syrup forms, 10 to 15 minutes. Pour syrup into a freezer-safe container.
• Freeze until syrup sets, 1 to 2 hours. Slice into individual caramels and wrap in waxed paper.