Maple and Black Pepper Glazed Bacon

So everything's better with bacon?  Well, if that's really the truth (and it is), then what do you say for MAPLE AND BLACK PEPPER glazed bacon?!  I'll let you happily ponder that for a moment...and while you're at, go ahead and grab a baking pan and rack, the star ingredient, some maple syrup, and freshly ground black pepper--and get ready to indulge in the perfect bite (read: sweet-salty-spicy-all-in-one).  

I don't do (pork) bacon very often, admittedly, but when looking to bring an extra special touch to the table, this recipe is worth the extra indulgence.  Pair with pancakes, or any of your favorite breakfast and brunch bites--or even serve as an indulgent appetizer course for "can't get enough" noshing.  

No matter how you slice serve it, it's guaranteed to please and evoke...Happy Eating!

Maple and Black Pepper Glazed Bacon

Ingredients: 
1/2 lb. thick cut bacon
Maple Syrup
Freshly Ground Black Pepper

Method:
Preheat oven to 400 degrees F.

Place a baking rack over a baking pan and place bacon on rack in a single layer.  Roast bacon in preheated oven for 15-20 minutes, until it begins to crisp. 

Remove pan from oven and brush bacon on each side with the syrup and sprinkle with pepper.  Return pan to oven and continue to roast for another 3-5 minutes until crisped through.  Remove from oven and serve immediately.  Enjoy!

(Cook's Note: If you don't have a baking rack, place bacon on a baking pan in a single layer.  Before adding the syrup and pepper, remove bacon and drain the excess fat from the pan.  Also allow bacon to drain on paper towels for a couple of minutes before serving to blot any additional fat.)

   

Pumpkin Maple Bread Pudding with Toffee Sauce

It seems everything, everywhere in the food stratosphere right now is about pumpkin.  Pumpkin has long been considered a star ingredient for Fall and holiday fare...and I recently decided it was high time that I join in on the fun.

Bucking the traditional pumpkin pie, I still wanted the flavors--the warmth, spice, and homey goodness--that have made it a perennial favorite.  From there my aspirations turned to coming up with a knockout version of pumpkin bread pudding that couldn't be resisted--or forgotten.  Combining pumpkin, maple and a host of "it must be the holidays already" spices, it was a treat in the making, with the usual ease that I love when making bread pudding.

And although this sugar-n-spice confection needs no further handling to enjoy, I couldn't resist finishing it with a generous drizzle of homemade, buttery toffee sauce.  

So when you're ready for decadent, perfect for breakfast, brunch, dessert--and all-around indulgent--noshing, this recipe is one you'll want in your arsenal.

Happy Eating!

Pumpkin Maple Bread Pudding  

Ingredients:

1 lb. baguette cut into 1-inch cubes
4 cups half-n-half
3 large eggs, lightly beaten
1 can (15 oz.) pumpkin puree
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon pumpkin pie spice
½ teaspoon ground nutmeg

¼ teaspoon ground clove
1 cup light brown sugar
¼ cup maple syrup
1 teaspoon vanilla extract
Unsalted butter

Method: 
Preheat oven to 350 degrees F.  Butter a 9x13 baking dish and set aside.

Place bread cubes in a large bowl.  In a separate bowl combine the remaining ingredients (except for the butter, which is used above) and whisk to combine well.  Pour the custard mixture over the bread and allow the bread to soak in the mixture for 10-15 minutes.

Pour the bread and custard into the baking dish and bake until set, approximately 45-50 minutes.  Remove from the oven and place on a wire rack to cool.  Serve warm or at room temperature with toffee sauce (recipe to follow) and enjoy.

Toffee Sauce    
Ingredients: 
1 stick of unsalted butter
½ cup heavy cream
½ cup dark brown sugar 
½ teaspoon vanilla extract
¼ teaspoon salt 

Method: 
Heat ingredients in a medium saucepan over low heat, stirring occasionally, until the sugar is dissolved.  Increase the heat to a medium heat and allow to simmer until the sauce thickens, about 10 minutes, stirring frequently.

Maple Bacon Popcorn

If you're looking for an over-the-top twist to your popcorn revelry, then this recipe for Maple Bacon Popcorn may be just the ticket. I'd likely opt out on the bacon, but the pecan and maple combination is still enough to make it special in my book. In any case, have it your way--with or without bacon, substituting or adding nuts, tossing in extra spice--or whatever suits your tastes! 

I never need an excuse to enjoy this delicious, versatile snack, but in case you do, Happy National Popcorn Day! 

And Happy Eating! 

Source: sweetpaulmag-digital.com via Dawn on Pinterest