Maple Roasted Stuffed Bacon Rolls Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Place the bacon in a saute pan and bring to a medium-low heat. Add the olive oil and cook the bacon until brown and crispy, about 10 minutes. Remove the bacon to paper towels. Save the fat.
• Working with one sheet at a time, lay out the puff pastry on a clean dish towel. Brush the puff pastry with the reserved bacon fat, and then with some maple syrup, leaving a 1/2-inch border along the side furthest away from you. Combine the granulated sugar and cinnamon in a small bowl and sprinkle the brushed area liberally with cinnamon sugar. Top with half the crispy bacon and raisins.
• Beat together the egg with 1 teaspoon water in a small bowl. Brush the border with egg wash. Starting with the side closest to you, roll the puff pastry into a long log, using the towel to help you. Press firmly to close the log, arranging the seam on the bottom. Cut the log crosswise into 6 equal pieces. Repeat with the second sheet.
• Brush a 6 1/2-by-9-inch baking dish with the remaining bacon fat. Snuggle the 12 rolls into the baking dish. Brush the tops of the rolls with the remaining egg wash. Bake until the rolls are puffy and golden brown, about 25 minutes.
• For the glaze: Combine the powdered sugar, milk and a little bit of the remaining maple syrup in a small bowl until it reaches a frosting-like consistency, adding more milk if necessary. When the rolls come out of the oven, slather them with the glaze.
• You're on a roll!

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

Steps:

• Bread Crumbs:.
• Preheat oven to 325°F.
• Tear the bread into pieces (leave on the crusts) and place in the bowl of the food procesor fitted with steel blade and process until of fine crumb consistency. Note: generally between 5-6 slices of bread will yield 1 cup of crumbs.
• Measure your bread crumbs (3 generous cups)& place on shallow baking sheet.
• Place in the oven and set your timer for 10 minutes. When the timer goes off, check the crumbs. They should feel dry with a light golden color. If still soft, swish them around to redistribute and place back in the oven for a few more minutes and check again but don't allow to scorch.
• Remove from oven and pour crumbs into bowl.
• Prepare Stuffing:.
• Melt 3 Tablespoons butter or margarine in 8-inch skillet over medium heat.
• When butter is hot and bubbling, stir in minced onions, celery and garlic.
• Saute the vegetables until softened and fragrant, 3 minutes.
• Stir in the minced water chestnuts and thyme.
• Cook gently for one more minute to release the flavor of the thyme.
• Stir in the parsley and remove from the stove.
• Pour the contents of the skillet into the bowl with crumbs and fold together to combine.
• Replace the skillet to the stove over medium heat and melt 2 more Tablespoons of butter ro margarine.
• When hot, add the chicken livers (which have any connective tissue cut away) & patted dry.
• Put in a single layer and sear on both sides until golden.
• Reduce the flame, cover & simmer for 2 mintes just to cook through. (Avoid overcooking the liver. They should retain pinkness in the center.).
• Uncover the skillet, raise the heat to cook just a bit to caramelize the bits of onion and liver that cling to the bottom of the skillet.
• Remove the livers to a cutting surface and allow them to cool slightly.
• Meanwhile, pour the butter or margarine out of the skillet but do not wipe out the interior.
• Place the skillet back over medium heat and pour in the chicken or vegetable stock.
• Bring to boil and reduce by half as you occasionally scrape any bits or caramelized liver and vegetables up off the bottom of pan.
• While the stock reduces, chop the chicken livers into small but still textural pieces making sure they don't become "pastelike".
• Fold into the bowl of crumbs.
• When not more than 1/2 cup of stock remains in the skillet, remove from the stove and "swirl in the remaining 3 Tablespoons butter or margarine".
• Pour the reduced stock/butter mixture into the bowl of crumbs and when just warm, stir in the beaten egg.
• Season well with salt & freshly ground pepper.
• To work with bacon: Lift small walnut sized portions of the stuffing mixture and gently squeeze to help the crumbs bind together.
• Roll each portion into a ball and place on tray.
• Cut your pkgs of bacon in half "crosswise" on your work surface.
• Continue assembling as many pairs of bacon strips as can comfortably fit on your work surface.
• To assemble: Brush the exposed (facing up) side of the bacon lightly with some maple syrup.
• Take one ball stuffing and place in the center where the two pieces of bacon cross and overlap.
• Wrap the exposed bacon around the stuffing alternating with the bottom, side, top and side strips.
• Secure the roll with one or two tooth picks.
• If not baking right away, cover with plastic wrap and refrigerate until needed.
• Roasting: Place the stuffed bacon rolls on a roasting rack that sits over a shallow baking sheet.
• Roast them in your preheated oven until crisp and piping hot throughout, about 30-35 minutes.
• Serve hot or at least warm.
• Since you might not be able to fit all these on one rack, either roast in two batches or use two baking sheets with racks and roast in the upper and lower thrids of the oven (switching after half the prescribed baking time).