Monday, December 22, 2014

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Candied Bacon with Dijon Mustard, Black Pepper and Thyme

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Rochester: Recipe: Candied Bacon with Dijon Mustard, Black Pepper and Thyme
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makes about 24 half pieces


12-ounces thick cut bacon
3-4 Tbs maple syrup
3-4 Tbs light brown sugar
1 tsp Dijon mustard
black pepper to taste
finely chopped fresh thyme to taste (approx. 2 - 3 tsp) optional


Preheat the oven to 400 degrees.

Make the glaze by combining 3 -4 Tbs maple syrup and 3-4 Tbs light brown sugar with 1 tsp Dijon mustard and whisk it up.

Line a baking tray with aluminum foil, place a cooling rack on top of that.

Cut the sliced bacon in half crosswise and then lay the bacon crosswise over the top of the wire rack.

Next, use a pastry brush to brush half of the glaze over the top of the bacon and then place the tray onto the center rack of the preheated oven.

You'll need to bake it for about 15 minutes initially......and then pull the tray back out of the oven, use tongs to carefully flip the bacon over, carefully brush that side with the remaining glaze and place the tray back into the oven to finish cooking the bacon.

Count on about 30 minutes total in the oven and then, while it is still nice and warm, crack some black pepper over the top and sprinkle some optional finely chopped thyme over the top and let it cool down to room temperature before handling it.


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