Bacon Lollies Recipes

HONEY-BOURBON GLAZED BACON

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly.
• Lay the bacon on the prepared baking sheet and roast for 10 minutes. Brush with some of the honey-bourbon syrup. Continue roasting until deeply caramelized and crispy, another 10 to 15 minutes--the bacon will really crisp as it cools. Sprinkle with 1/4 teaspoon pepper and serve.

BACON LOLLIES

Steps:

• Mix all dry ingredients. Mix well.
• Preheat oven to 350. Cut bacon strips into 2 1/2 inch pieces
• Weave bacon pieces onto a bamboo skewer. Arrange skewers on metal rack on top of a sheet pan
• Evenly dust 5 Tbsp. cinnamon sugar over top of bacon and let rest for 10 to 15 minutes.
• Bake at 350 for 10 to 12 minutes or til bacon fat is rendered at least 50 percent. Remove from oven
• Flip skewers and dust with 5 Tbsp. of cinnamon sugar. Put back in oven and continue baking, checking frequently, til bacon is crispy. Remove from oven and serve warm.

LAMB LOLLIPOPS

Steps:

• Toast the coriander seed and mustard seed in a small, dry saute pan over low heat until fragrant. Place the toasted seeds in a spice grinder and grind to a powder. Place lamb, pork, and bacon in a large bowl. Add all herbs and seasonings and toss to combine well.
• Grind the meat in a meat grinder with a medium die and then chill overnight.
• Wrap 1 tablespoon of ground meat around the end of an ice pop stick. Repeat until all meat is used. Refrigerate for 2 hours.
• Heat olive oil in a large saute pan over medium heat. Saute lollipops, in batches, until meat is cooked through, about 2 minutes on the first side and 1 minute on the other side. Serve hot.

BACON CHOCOLATE CHIP COOKIES

Steps:

• Lay the bacon flat in a 9-by-13-inch baking dish, preferable one with handles, and transfer to a cold oven. Set the oven temperature to 425 degrees F and bake the bacon until crisp, 40 to 45 minutes. Remove from the oven.
• While the bacon cooks, whisk the flour, cornstarch, baking soda and salt together in a medium bowl. Set aside.
• Place the butter in a large heatproof bowl. Line a plate with paper towels and set a fine-mesh sieve over a heatproof liquid measuring cup.
• Once the bacon is crisp, immediately transfer it to the prepared plate. Carefully tilt the baking dish and scoop or pour the hot bacon fat through the strainer into the measuring cup.
• Pour 1/4 cup of the hot fat over the butter; save any additional fat for another use and discard the solids in the strainer. (If you don't have enough bacon fat to yield 1/4 cup then make up the difference with melted butter.) Let the fat and butter sit for 1 minute, to slightly melt the cubed butter.
• Cream the bacon fat and butter together with a handheld electric mixer on medium speed until slightly aerated (the mixture should still be quite loose and resemble the consistency of mayonnaise), about 1 minute. Add the brown sugar, granulated sugar and molasses. Mix on medium speed until lightened in color, about 2 minutes. Add the egg, egg yolk and vanilla, mixing on low speed until incorporated, 30 seconds to 1 minute.
• Scrape the sides of the bowl and add the dry ingredients. Mix on low speed until the dough is about three-quarters of the way mixed, about 1 minute. The dough will still be chunky with streaks of flour.
• Roughly chop 6 slices of the bacon to yield 1/2 cup. Add the chopped bacon and chocolate chips to the dough. Fold in with a rubber spatula, incorporating the streaks of flour and evenly distributing the bacon and chocolate chips. Refrigerate the dough 30 minutes to 4 hours.
• While the dough chills, chop the remaining 3 slices of bacon into 1/4- to 1/2-inch pieces.
• When ready to bake the cookies, position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Scoop half of the dough into scant 2-tablespoon balls and place 2 inches apart on the prepared baking sheets. Bake on the upper and lower oven racks for 6 minutes. Remove from the oven and press 1 piece of the remaining bacon into the top of each cookie. Rotate the baking sheets and bake until the cookies are light golden and just set around the edges, 5 to 7 minutes more.
• Let cool 10 minutes on the baking sheets, then transfer the cookies to a wire rack. You can let them cool completely but I recommend eating them warm!
• Repeat the scooping, baking and cooling with the remaining cookie dough after the baking sheets have cooled completely. Or freeze the scooped dough to bake later (see Cook's Note).

BACON WRAPPED PINEAPPLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. Place in a shallow baking dish. In a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple.
• Bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. Serve warm.

BROWN-SUGAR-GLAZED BACON

Steps:

• Position 1 rack in top third of oven and preheat to 400°F. Line large rimmed baking sheet with foil. Place large rack on lined baking sheet. Arrange bacon slices in single layer on rack. Sprinkle brown sugar evenly over. Bake until bacon is crisp and glazed, 15 to 18 minutes. Cool 5 minutes and serve.