Monday, December 14, 2009
A neighbor writes a recipe column in our local newspaper, and that is where I found this recipe. She attributes the recipe to Chef Robin Schempp of www.rightstuffent.com.
I made this for Thanksgiving. We used it in the appetizer included at the bottom (though I didn't prefer it on the rice crackers), in our green beans, and to nibble on for a couple of days. My 10 year old thought this was one of the best things he had ever eaten. He actually moaned when he ate it.
Preheat oven to 400 degrees. In a wide, shallow dish combine 1-cup brown sugar; one-half cup roughly ground almonds/pecans; 2 teaspoons dry mustard; 1 and one-half tablespoons of coarse ground pepper; 1 teaspoon kosher salt; one-third cup mustard seeds.
Separate 2 pounds of bacon into strips. Dip and press each slice into the sugar mixture on both sides. Lay bacon strips on a large, rimmed baking sheet covered with parchment. Sprinkle excess sugar mixture over the bacon slices in the pan. Roast the bacon until fat begins to render, about 6 minutes. Rotate the pan front-to-back and continue roasting until the bacon is crisp and brown, 8 minutes. Cool; cut bacon into bite-sized pieces.
Sweet Potatoes: Peel and chunk-cut desired amount of sweet potatoes. Toss potatoes in a bit of olive oil and sprinkle with kosher salt. Roast at 400 degrees for 45 minutes; gently flip the batch halfway through cooking for even roasting. Pour potatoes into a serving bowl and stud with lots of praline bacon.
Cheddar Cheese Hors d'oeuvres: In the bowl of a food processor, chop 1-pound of very sharp white Cheddar cheese. Add 3 tablespoons of milk and pulse until the mixture forms a creamy paste. Meanwhile, caramelized apples by sautéing 5 peeled and chopped apples in 1 tablespoon of butter until soft (but not mushy.) Spread Cheddar on a plain rice cracker; add a layer of apple, top with a chunk of praline bacon.