SALT LAKE CITY, Utah (ABC4 News) It’s bacon lovers day! To celebrate, Chef Cheryl from Harmons joined us for some recipes.
Maple Mousse with Candied Bacon
1 Cup Real Maple Syrup
4 Lg. Egg Yolks
2 ½ tsp Unflavored Gelatin Powder
1 ½ Cup Heavy Cream
8 Slices Harmons Hardwood Sliced Bacon
1/3 Cup Turbinado Sugar (Coarse Crystal Sugar or Sugar-In-The-Raw)
1. Preheat oven to 350 degrees.
2. In a small saucepan, bring the maple syrup and pinch of salt just to a boil.
3. While waiting for syrup to boil, in a small bowl, soak ¼ cup of the cream with the gelatin powder.
4. Once syrup boils, remove pan from heat and temper the maple syrup into the egg yolks a little at a time, whisking constantly until egg yolks have absorbed all of the cooked syrup.
5. Stir in the ¼ cup cream/gelatin mixture. Whisk until mixture is smooth with no gelatin lumps remaining. Set mixture aside.
6. Meantime, lay out bacon strips on a foil lined baking sheet. Evenly sprinkle each bacon strip with 2-3 teaspoons Turbinado Sugar and spread evenly over bacon with your fingertip.
7. Place bacon in preheated oven and set timer for 10 minutes.
8. Go back to maple syrup mixture and whisk for 30 seconds to aerate and cool mixture. Repeat 3 more times every 10-15 minutes until mixture cools and thickens slightly.
9. Check bacon for cooked color, should be medium to dark brown, not flimsy. Once you remove the bacon from the oven, transfer to a cooling rack or a piece of parchment or waxed paper to cool.
10. Place the remaining heavy cream in the bowl of a mixer and beat on high until stiff peaks form.
11. With the mixer running, drizzle in the maple mixture, blending until all maple mixture is incorporated with the whipped cream. Pour maple and cream mixture into serving glasses or parfait cups. Chill until ready to serve, at least 30 minutes.
12. Stick a candied bacon strip into each mousse parfait and serve.
Kentucky Hot Brown
(Open-Faced Turkey and Bacon Sandwich)
8 Slices Harmons Thick Sliced Cherry Wood Bacon
1 Tbsp Onion, grated
1 ½ Tbsp Harmons Salted Butter
1 ½ Tbsp All-Purpose Flour
1 ½ Cups Heavy Cream
¼ Cup Pecorino Romano Cheese, grated
½ tsp Salt
¼ tsp Black Pepper
Pinch Ground Allspice
4 Slices Harmons Country French Bread, thick sliced
1 ¼ Lbs. Boar’s Head Turkey Breast, shaved
8 Slices Vine Ripe Tomatoes
Sprinkle Smoked Paprika
Sprinkle Fresh Chopped Parsley
1. Place oven rack to 2nd or 3rd rack from the top of the oven.
2. Preheat oven to bake at 350. Place bacon on foil-lined baking sheet and bake for 15 minutes. (Rotate pan half-way through if bacon is cooking unevenly.)
3. Remove pan from oven and place bacon on paper toweling; set aside until ready to use. Remove foil from pan and discard and line with new layer of foil for baking the sandwiches.
4. Switch oven to broiler on highest setting and allow to pre-heat while making the sauce.
5. Make Mornay Sauce… In small saucepan over medium-high heat, sauté onion in butter for 2 minutes. Stir in flour and cook until slightly thickened to make a roux, another 2-3 minutes more.
6. Pour in heavy cream and bring to a simmer. Simmer for 2 minutes or until sauce begins to thicken slightly, whisk occasionally.
7. Remove pan from heat and stir in Romano Cheese, salt, pepper and ground allspice.
8. Assemble open-faced sandwich on a baking pan… First place 4 slices of bread on pan, then top each bread slice with 5 oz. of shaved turkey,
9. Next spoon ¼ of the cream mixture over each sandwich.
10. Next, place two tomato slices on the sandwich.
11. Top with two slices of cooked bacon in a crossed pattern.
12. Place pan with sandwiches under the broiler for approximately 3-5 minutes until edges of bacon are beginning to get dark and tomatoes are hot and cream sauce is bubbling on edges of sandwiches.
13. Remove sandwiches from oven and sprinkle with Smoked Paprika and Chopped Parsley. Serve with a sharp knife and fork.