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Author Notes: This winter i was having a ball with my umami bacon sliders...At one holiday party a neighbor said, "For Christmas, all I want is a pound of this!" Well, spring has sprung and we are looking for new ways to use the bacon. I was dithering between a salad of roasted brussel sprouts with grapes and yogurt or a salad with kale and honeycrisp apples when i saw a recipe on "Tasting Table" and they called their bacon crumbles "brittle"...very different interpretations of similar ingredients and I just loved the name! you can check out their version at www.tastingtable.com/entry_detail/chefs_recipes/7848 or my umami bacon sliders at www.food52.com/recipes/15267_umami_sliders —lorigoldsby
Thai Bacon Brittle
- 6 pieces hardwood smoked maple bacon
- 2 tablespoons sambal oelek (thai chili garlic paste)
- 3 tablespoons brown sugar
- 1 tablespoon maple syrup (the real stuff!)
Kale And Honeycrisp Salad
- 1 bunch kale, stems removed
- 1 large honeycrisp apple
- 4 ounces of your favorite semi-soft cheese (goat, bleu, feta)
- 2 tablespoons Sherry vinegar
- 2 tablespoons olive oil
- 1-2 teaspoons maple syrup
- To make your Thai Bacon Brittle: cook bacon on paper towels in microwave for 3 minutes. (Bacon will not be brown!) Pat dry and transfer to a wire rack placed on top of a lipped baking pan.
- mix sambal, brown sugar and maple syrup to form a thick paste. Using a spoon or pastry brush, glaze the top of the bacon. Bake in a 400 degree oven for 4 minutes, turn over and glaze the other side, continue cooking for another 3-5 minutes until golden brown and crisp.
- To prepare dressing: Please adjust the ratio of vinegar/oil/syrup to your preferred level of sweetness/oil. But this is a wonderful trinity of flavors! If you aren't yet a kale lover, try it with brussel sprouts!
- This recipe was entered in the contest for Your Best Maple Recipe