Candied Maple Bacon Sundae Food

CANDIED MAPLE BACON SUNDAE

Steps:

• In a mixing bowl with a wire whip, mix all of the ingredients together until sugar is fully dissolved.
• Place ingredients in your ice cream or gelato maker and freeze according to directions.
• Allow Gelato to set up 4-6 hours before serving.
• Place pecans in a 350 degree oven for 10 minutes on a baking dish
• Melt butter in a small pan and mix in brown sugar, cinnamon and chili powder
• After 10 minutes, remove pecans from oven and toss in sugar butter mixture until all pecans are well coated.
• Place coated pecans back on baking dish and put back in the oven for 10 minutes.
• Allow pecans to cool on parchment
• Mix all ingredients together in a large bowl (except for bacon) until well blended
• Carefully add bacon to the mixture, making sure to coat both sides of all the bacon.
• Place bacon on a wire rack over top of a half sheet pan (it's a good idea to line the baking pan with foil to catch any drippings)
• Place tray in 350 degree oven for 30-40 minutes. Bacon should be dark brown but not burnt. If you don't cook the bacon long enough it will be chewy instead of crunchy.
• Allow bacon to cool for a few minutes then remove from wire rack onto parchment.
• Melt 4 ounces of chocolate (your choice)
• Sea Salt and Vinegar Potato Chips
• In a sauté pan add sugar and water. Swirl to mix and cook over medium high heat, until sugar completely dissolves and becomes a beautiful dark amber color. Remember to keep the sugar moving in the pan by swirling the mixture around (do not use a spoon). Do not allow the sugar to burn! When its reached that rich color remove from the heat and allow to cool down for 2-3 minutes.
• Add heavy cream slowly mixing in with a wooden spoon.
• Add in bourbon and mix well. Allow sauce to cool.
• In a mixing bowl add cream, sugar and vanilla and slowly beat the cream until in has stiff peaks. Do this slowly so it has time to build. (If you beat the cream too fast it will barely last one day, take your time (7-10 minutes) and it will last 3-4 days)
• When cream is fully whipped fold in sour cream.

BLUEBERRY SUNDAE WITH CANDIED BACON

Steps:

• First, make the candied bacon. Heat oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment, lay out the rashers of bacon, then cover with another sheet of parchment and another baking tray to make the bacon flat. Cook for 20 mins until crisp, then remove the top tray and sheet of parchment. Brush with half the maple syrup and continue cooking for 5 mins more, turning over halfway through cooking and brushing with more syrup. Leave to cool on a wire rack, bending the rashers into an 'S' shape while still warm and malleable.
• For the blueberry compote, put 200g of the blueberries in a saucepan with the sugar and lemon juice. Bring to a fast simmer. Bubble for 5 mins until the berries pop and turn saucy and syrupy, then throw in the remaining blueberries and cook for 1-2 mins more. Remove from the heat and set aside to cool. Can be made ahead and chilled for up to 3 days.
• To assemble the sundaes, spoon a little compote into the bottom of 4 sundae glasses. Add a crumbled cookie, scoops of ice cream and some peanuts to each glass. Repeat the layers once more, then top with a piece of crispy candied bacon.

CANDIED BACON

Steps:

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment.
• Separate the bacon into strips and blot each dry. Spread the sugar on a large plate. Press both sides of each bacon strip in the sugar. Arrange the coated bacon on the prepared baking sheets. Sprinkle with any remaining sugar.
• Bake the bacon for 15 minutes, turn the strips over and continue to bake until golden and glazed, 15 to 20 minutes more (it will still be pliable). Remove to a rack and let cool; the bacon will harden but it won't be super crispy.

MAPLE-CANDIED BACON

Steps:

• Preheat oven to 400 degrees F.
• Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping.
• In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness.
• Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes.