BACON Archive - Kimberly Zett

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

Kimberly — Tue, 17 Dec 2024 15:12:44 +0000

Brussels Sprout Salad with Bacon Figs & Chili Cinnamon Croutons

December 17, 2024 by Kimberly

This salad is a cozy mix of crunchy, creamy, and sweet-spicy vibes. Think warm croutons, tangy cheese, and a mulled wine dressing – perfect for holiday feels or a fancy brunch.

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TOTAL TIME

40 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This salad hits that perfect balance of cozy and chic. Crunchy brussels sprouts meet the bold bitterness of radicchio, paired with crispy bacon, juicy figs, and creamy gorgonzola. The real star? A mulled wine oil dressing that wraps everything in warm, spiced magic. Perfect for holidays or whenever you want to impress without breaking a sweat. Sweet, savory, and a little spicy – it’s giving festive food vibes!

Serve this salad as a statement starter or a bold side dish at your next dinner party. It pairs beautifully with roasted meats or as a vibrant centerpiece for a cozy brunch spread. Add fresh tangerine slices right before serving for an extra citrusy pop, and don’t forget the chili cinnamon croutons for a spicy-sweet crunch that ties the whole dish together.

Keep leftovers in an airtight container for up to two days, but store the croutons separately to maintain their crunch. Re-dress with a splash of the mulled wine oil before serving.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

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Author: Kimberly
Total Time: 40 min
Yield: 2 as main / 4 as starter 1x

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Description

Recommended Equipment

sharp knife
cutting board
small pan
small bowl

Ingredients

Units

SALAD

200 grams brussels sprout
150 grams red radicchio
1 shallot
1 tsp butter
2 mandarins
2 fresh figs
8 bacon strips
50 grams gorgonzola
50 grams walnuts

CROUTONS

6 slices baguette
1/2 tsp chili flakes
1/2 tsp cinnamon
1 tbsp butter

DRESSING

4 tbsp mulled wine oil
1-2 tbsp red wine vinegar
1 tsp date syrup
1 tsp dijon mustard
salt & pepper to taste

TOPPINGS

fresh thyme
fresh chives

Instructions

PREPARATIONS

Here’s the recipe for mulled wine oil. You’ll need about 3–4 tbsp of it.

INSTRUCTIONS

Wash the Brussels sprouts and slice them into thin strips or shave them finely. Do the same with the radicchio, then wash it. Add both to a large salad bowl.
Lay the bacon strips on a baking tray lined with parchment paper and bake them in a preheated oven at 180 °C (350 °F) for 15–20 minutes until crispy. Use the time to work on the next steps.
Peel the mandarins and remove the white fibers. Cut the figs into eighths and set them aside.
Strip the thyme leaves from the stems and slice the chives into small rings. Set these aside as well.
Toast the walnuts in a dry pan until they smell aromatic. Remove them from the pan and set aside.
Slice the shallot into thin rings. Heat a bit of butter in the same pan and fry the shallot rings until crispy. Remove them and let them cool on a paper towel.
Cut the baguette into large cubes. In the pan, sauté them with butter, cinnamon, and chili flakes until crispy. Remove and set aside.
For the dressing, mix the mulled wine oil, red wine vinegar, date syrup, Dijon mustard, salt, and pepper well. Pour the dressing over the Brussels sprouts and radicchio in the salad bowl, then toss thoroughly.
Top the salad with mandarins, figs, walnuts, crispy shallots, bacon strips, croutons, and a few pieces of Gorgonzola. Finish with fresh thyme and chives before serving.

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Potato Salad with Eggs Bacon Pickles & Caramalized Onions

Kimberly — Sun, 03 Nov 2024 16:02:41 +0000

Potato Salad with Eggs Bacon Pickles & Caramalized Onions

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November 24, 2024 by Kimberly

Dive into a delicious story with our creamy potato salad! Imagine boiled eggs, smoky bacon, tangy pickles, and sweet caramelized onions coming together for a magical taste in every bite.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 20 min

SERVES

8 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Step into a world of flavor with this Potato Salad featuring the perfect quartet of ingredients – eggs, bacon, pickles, and caramelized onions. This delightful twist on a classic dish promises a harmonious blend of creamy textures and mouthwatering tastes.

Present this Potato Salad on a festive platter, allowing the vibrant colors and aromas to captivate your guests. Garnish with fresh chives for a burst of color. Ideal as a side dish for barbecues or picnics, this salad also shines as a standalone star at family gatherings. Serve chilled and watch as each forkful becomes a symphony of flavors.

To maintain the salad’s freshness, store any leftovers in an airtight container in the refrigerator for up to three days. Gently toss before serving to restore its creamy consistency. While this salad is best enjoyed fresh, you can prepare it a day ahead and refrigerate, adding the bacon just before serving to retain its crispiness.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Potato Salad with Eggs Bacon Pickles & Caramalized Onions

Author: Kimberly
Total Time: 80 min
Yield: 8 portions 1x

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Description

RECOMMENDED EQUIPMENT

sharp knife
chopping board
peeler
large pot
small pot
large pan
large salad bowl
medium bowl

Ingredients

Units

SALAD COMPONENTS

1 kilogramm potatoes
250 grams bacon
200 grams onion
1 tbsp butter
150 grams pickles
8 eggs

DRESSING

200 grams mayonnaise
4-6 tbsp white wine vinegar
3 tbsp chives
4 tsp Dijon mustard
salt & pepper to taste

Instructions

PREPARATIONS

Peel the potatoes and cut into medium-sized pieces.
Peel the onions and cut into small pieces.
Cut the pickles into small pieces.
Cut the chives into small rolls.

INSTRUCTIONS

Cook the potatoes in a large pot filled with salted water until done.
Meanwhile, fill a small pot with water and bring to the boil. As soon as the water boils, add the eggs and cook for 8 minutes until firm. Drain the potatoes and eggs and set both aside to cool. It’s best to let the eggs cool in an ice bath to prevent them from cooking further.
Caramelize the onions in 1 tbsp butter and a bit of salt in a pan for about 30 minutes. Remove the onions from the pan and fry the bacon until crispy. There may be a residue – the best way to deglaze this is with a dash of white wine or stock to release the wonderful aromas from the bottom of the pan.
Now peel the eggs and separate the yolks from the whites. Cut the egg whites into small pieces and set aside. Place the egg yolks in a medium-sized bowl. Add the fried bacon, caramelized onions, chives, pickles, dijon mustard, mayonnaise and white wine vinegar to the bowl. Stir everything together and season to taste with salt and pepper. Fold in the chopped egg white pieces. The mixture should taste very over-seasoned, as the potatoes will take away a lot of the flavor when they are mixed in later.
When the potatoes are cooled cut them in coarse pieces, add them to the salad cream and mix everything well. Season to taste and serve.

Prep Time: 20 min
Passive Time: 40 min
Cook Time: 20 min

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Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

Kimberly — Sat, 12 Oct 2024 08:00:39 +0000

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

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October 12, 2024 by Kimberly

This cozy fall gem combines crispy bacon, rich Gorgonzola, crunchy walnuts, and and sweet pumpkin. The flavors are warm and savory, perfect for curling up on a chilly evening.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

45 min

SERVES

2 trays

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Nothing says cozy fall like this delicious pumpkin tarte flambée. It’s packed with crispy bacon, creamy Gorgonzola, sweet pumpkin and the crunch of walnuts. This simple yet sophisticated dish brings the perfect blend of salty, sweet, and nutty flavors that will make you feel like you’re indulging in something extra special. Perfect for a weekend night or when you want something quick and comforting without too much effort. Pair it with a fresh salad, and you’ve got the ultimate cozy meal!

Serve this flatbread hot and fresh, right from the oven! Slice it up into easy-to-grab pieces and drizzle with a bit of pumpkin oil for that extra touch of warmth. It’s ideal as a cozy dinner with a side of lamb’s lettuce tossed in a pumpkin oil dressing, or you can cut it into smaller squares for a party-ready appetizer. Pair it with a glass of white wine or a cold cider, and you’ve got the perfect fall feast. Pro tip: If you’re feeling fancy, swap the olive oil for some pumpkin infused oil.

If you have any leftovers, store the flatbread in an airtight container in the fridge for up to two days. To reheat, simply pop it in the oven or air fryer until it’s crispy again. Avoid the microwave as it can make the crust soggy.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

Author: Kimberly
Total Time: 45 minutes
Yield: 6 1x

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Description

This recipe uses affiliate links which may earn commission for purchase made at no additional cost to you.

Recommended Equipment

two large bowls
sharp knife
cutting board
large pan
rolling pin
small bowl with lid

Ingredients

Units

DOUGH

250 grams all-purpose flour
125 milliliters cold water
1 tbsp olive oil
1 tsp salt

PUMPKIN TOPPING

250 grams hokkaido pumpkin
3 tbsp olive oil
1/2 tsp dried thyme

BACON WALNUT TOPPING

300 grams bacon
30 grams walnuts
2 tsp honey
1/4 tsp dried rosemary
1/4 tsp cayenne pepper
70 milliliters dry white wine
salt & pepper to taste

OTHER TOPPINGS

1 big red onion
150 grams gorgonzola cheese
200 grams creme fraiche
black pepper

SALAD

200 grams lamb's lettuce
2 tbsp fresh chives
4 tbsp pumpkin seeds

DRESSING

4 tbsp olive oil
2 tbsp apple cider vinegar
2 tsp honey
2 tsp Dijon mustard
salt & pepper to taste

Instructions

For the dough, add water, salt, olive oil, and flour into a bowl. Stir with a spoon until just combined. Transfer the dough to a clean surface and knead by hand for about 3 minutes until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
Slice the pumpkin into thin pieces and place them in a shallow dish. Rub with oil and thyme, then set aside to marinate.
Cut the bacon into chunks (or use pre-cut bacon) and place it in a cold pan. Fry over medium heat until golden brown without adding extra fat. Once you’ve got a nice crispy base, add walnuts, rosemary, and cayenne pepper. Deglaze with white wine and let it simmer until the wine has evaporated. Add honey at the end, season with salt and pepper, and stir well. Set aside.
For the other toppings, cut the red onion into thin half-rings and set them aside. Have the Gorgonzola, crème fraîche, and pepper ready. Preheat the oven to 250°C (482°F) on the grill setting.
Divide the dough into two equal pieces. On a lightly floured surface, roll them out as thin as possible. Place each dough on a baking sheet lined with parchment paper and spread an even layer of crème fraîche over the top. Sprinkle freshly ground black pepper. Then, layer the other toppings: first the bacon-walnut mixture, followed by the pumpkin slices and onion rings, and finally small dollops of Gorgonzola. Bake in the oven for about 8-11 minutes or until the cheese has melted and the crust is golden and crispy.
While the dough is baking, prepare the salad and dressing. Wash the lamb’s lettuce thoroughly and place it in a large bowl. Sprinkle pumpkin seeds on top and slice the chives into rings. Set some of the chives aside to garnish the tarte flambée.
For the dressing, mix oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper well. Add the dressing to the salad right before serving to avoid sogginess.
Remove the tarte flambée from the oven, slice it up, and serve with the salad.

Cook Time: 45 min

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Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions

Kimberly — Tue, 08 Oct 2024 08:00:25 +0000

Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions

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October 8, 2024 by Kimberly

Get ready for a crunchy, savory explosion in every bite! This sandwich layers rich flavors like creamy egg salad, crispy bacon, and caramelized onions with a tangy twist, leaving you totally satisfied.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

50 min

SERVES

2 sandwiches

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Looking for a sandwich that hits all the right notes? This crispy masterpiece combines rich egg salad, spicy bacon, and sweet caramelized onions with a punchy dill gremolata and creamy, tangy picklenaise (pickle-infused mayo). The balance of crunchy, creamy, spicy, and tangy in every bite will make this sandwich your new go-to for lunch or a snack. It’s a burst of flavor that’ll have you craving it again and again.

This sandwich is best served fresh and warm, right after toasting the bread to crispy perfection. Pair it with a side of fresh salad to make it a complete meal. The dill gremolata and picklenaise add an unexpected tangy touch, making it a great option for casual get-togethers or a solo lunch treat.

If you need to store this sandwich, keep the components separate – store the egg salad, bacon, and caramelized onions in airtight containers in the fridge for up to 2 days. Toast your bread fresh when ready to assemble for the best texture and taste!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions

Author: Kimberly
Total Time: 50 minutes
Yield: 2 1x

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Description

Recommended Equipment

small pot
medium bowl
deep dish
sharp knife
cutting board
small bowl
large pan
parchment paper

Ingredients

Units

EGG SALAD

4 eggs
1 tsp Dijon mustard
1 tsp white wine vinegar
1 tbsp picklenaise (or regular mayonnaise)
chives
salt & pepper to taste

GREMOLATA

10 grams fresh dill
5 grams fresh chives
3 tbsp pickle oil (or any other oil you like)
2 garlic cloves
juice of 1/2 lemon
salt & pepper to taste

CARAMALIZED ONIONS

6 small white onions
2 tbsp balsamic vinegar
1 tsp clarified butter
salt

CRISPY BACON

8 slices bacon
4 tsp brown sugar
4 tsp cayennepepper

OTHER INGREDIENTS

60 grams picklenaise (or regular mayonnaise)
8 slices white bread of choice
4 romaine lettuce leaves
60 grams gouda cheese

Instructions

PREPARATIONS

Here’s the recipe for the picklenaise. You’ll need about 6-8 tablespoons.
Here’s the recipe for the pickle oil. You’ll need about 3 tablespoons.

INSTRUCTIONS

For the egg salad, fill a pot with water and bring it to a boil. Carefully add the eggs and set a timer for 8 minutes. While they cook, prepare a bowl of ice water. After 8 minutes, transfer the eggs to the ice water to stop them from cooking further. Let them cool completely. Peel the eggs, separate the yolks from the whites, and place the yolks in a deep dish. Chop the egg whites into small pieces and set aside. To the yolks, add Dijon mustard, pickle-mayo, salt, pepper, white wine vinegar, and chopped chives. Mix everything together, mashing the yolks with a fork. Finally, fold in the chopped egg whites and mix again. Place the salad in the fridge until you’re ready to use it.
For the gremolata, finely chop the dill and slice the chives into small rings. Mix both in a small bowl with lemon juice and pickle oil. Peel the garlic cloves and grate them into the bowl. Stir everything well and season with salt and pepper. Set aside.
For the caramelized onions, peel the onions and slice them into thin half-rings. Heat a large pan over medium heat, melt 1 teaspoon of butter, then add the onions and a pinch of salt. Stir well and cook for 15-20 minutes, stirring occasionally, until the onions are golden and creamy. Add balsamic vinegar and stir again. Set the onions aside.
Meanwhile, prepare the crispy bacon. Lay the slices on parchment paper and sprinkle them evenly with brown sugar and cayenne pepper. Bake at 200°C / 392°F for about 15 minutes or until the sugar has melted and the bacon is a deep pink.
Butter the outside of the white bread slices and cut the Gouda into thin slices. Wash and dry the lettuce leaves, and get the picklenaise ready.
Heat a pan over low to medium heat and place the buttered bread slices, butter-side down, in the pan. Add Gouda to half of the slices. Cover the pan so the cheese can melt. Remove the bread once the cheese is soft and the bottoms are golden and crispy.
Spread mayo on the plain bread slices and gremolata on the cheesy ones.
Now layer the sandwich in this order: lettuce on the mayo side, followed by egg salad, bacon, and caramelized onions. Top it off with the cheese-gremolata slice. Cut the sandwich in half and enjoy!

Cook Time: 50 min

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Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Kimberly — Tue, 13 Aug 2024 10:35:35 +0000

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

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August 13, 2024 by Kimberly

Indulge in this irresistibly crunchy, savory-sweet salad that’s bursting with flavor. Each bite is a vibrant mix of textures and tastes, making it the ultimate comfort food meets gourmet delight.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Imagine sitting down to a salad that feels like a hug on a plate – some warm components, some crispy ones, and bursting with flavors that dance together perfectly. The savory crunch of caramelized bacon paired with the creamy, tangy goat cheese is an experience in itself. Add in the fresh burst of blackberries, crisp cucumber, and the subtle sweetness of pear, and you’ve got a dish that’s not just a salad but a full-on flavor journey.

This salad is perfect as a main dish or a side, but honestly, it’s so good you’ll want to make it the star of the meal. Serve it on a large platter, allowing all those gorgeous colors to pop. Drizzle the blackberry balsamic vinaigrette just before serving for that fresh, tangy finish. Pair it with a light white wine or sparkling water with a splash of lemon, and you’ve got yourself a meal that feels like a treat.

If you’ve got leftovers, store the salad and dressing separately to keep everything crisp and fresh. Place the salad in an airtight container in the fridge, and it should stay good for about 1-2 days. The vinaigrette can be stored in a jar for up to three days.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Author: Kimberly
Total Time: 30 min
Yield: 2 1x

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Description

Recommended Equipment

tall container
hand blender
sharp knife
cutting board
three deep plates
small frying pan
oven
salad bowl

Ingredients

Units

VINAIGRETTE

50 grams blackberries
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp honey
1 tsp Dijon mustard
1 garlic clove
salt, pepper & cayennepepper to taste

GOAT CHEESE

100 grams goat cheese
2 tbsp all purpose flour
1 egg
2 tbsp breadcrumbs
2 tbsp panko
1 tsp dried thyme
clarified butter for frying

BACON

50 grams bacon
brown sugar

SALAD

150 grams mixed green salad
50 grams blackberries
1 small red onion
2 tbsp pecan nuts
1/4 cucumber
1/2 pear
2 radishes
chives

Instructions

In a tall container, add all the ingredients for the vinaigrette and blend with a hand blender until you get a smooth dressing. If it seems too thick, you can add 1-2 tablespoons of cold water. Place it in the fridge until ready to use.
Next, cut the salad into bite-sized pieces, wash thoroughly, and place in a salad bowl. Wash the chives thoroughly as well, and cut them into fine rings.
Wash and dry the radishes, cucumber, and pear. Peel the red onion. Slice everything thinly and distribute over the salad, along with the blackberries.
Preheat the oven to 180°C / 350°F. Lay the bacon strips on a sheet of baking paper and sprinkle each strip with about 1/2 teaspoon of brown sugar and a pinch of cayenne pepper. Bake for about 10 minutes or until the sugar has melted and caramelized.
Now prepare three small deep plates. Fill the first one with wheat flour, beat an egg with salt in the second, and mix breadcrumbs, panko, and thyme in the third. Cut the goat cheese into thick slices, then coat each slice first in flour, then in the egg, and finally in the breadcrumb-panko mixture. Press everything down firmly.
Take the bacon out of the oven and let it cool. Once cooled, tear it into pieces and sprinkle over the salad.
Heat some clarified butter in a pan and fry the goat cheese rounds until crispy on all sides. Place them on the salad.
Finally, sprinkle a bit of chives on top as a garnish. Drizzle the vinaigrette over the salad just before serving.

Cook Time: 30 min

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Bacon Onion Cheese Rolls & Poppy Seed Glaze

Kimberly — Thu, 28 Mar 2024 05:56:41 +0000

Bacon Onion Cheese Rolls & Poppy Seed Glaze

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March 28, 2024 by Kimberly

Imagine soft, buttery rolls stuffed with crispy bacon, sweet caramelized onions, and gooey cheese, topped with a rich poppy seed glaze. It’s savory, satisfying, and pure comfort with every bite.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs

SERVES

12 rolls

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Say hello to your new favorite snack! These savory rolls are the perfect combination of crispy bacon, caramelized onions, and melty cheese, all wrapped up in soft, buttery dough. Topped with a golden poppy seed glaze, they’re everything you didn’t know you needed for brunch, game day, or a cozy evening snack. Think warm, indulgent bites that feel like a little celebration in your kitchen. Simple to make and impossible to resist.

Serve these rolls fresh from the oven with a side of garlic herb butter or a tangy mustard dip for extra flavor. They’re perfect for brunch spreads, cozy dinner starters, or even as a party appetizer that everyone will rave about. Pair with a crisp salad or creamy soup for a balanced meal, or just enjoy them warm with your favorite drink for the ultimate comfort.

Keep any leftover rolls in an airtight container at room temperature for up to two days or refrigerate for up to four days. Reheat in the oven for 5-7 minutes at 180°C (350°F) to bring back their fresh, buttery goodness.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Bacon Onion Cheese Rolls & Poppy Seed Glaze

Author: Kimberly
Total Time: 2 hrs
Yield: 12 1x

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Description

GOOD TO HAVE ON HAND

baking dish – my used measurements were 20x26cm (8×10 inch)
sharp knife
cutting board
medium-sized bowl
whisk
small bowl
pastry brush
spatula
large pan

Ingredients

Units

DOUGH

450 grams all-purpose flour
180 milliliters full-fat cow milk
2 tsp dry active yeast
1 tbsp honey
1 egg
3 tbsp butter, room-temperature
1/2 tsp salt
1 tbsp olive oil for greasing the bowl

BACON

250 grams bacon
2 tsp dried thyme
1 tbsp honey
1/4 tsp cayenne pepper
60 milliliter white wine (or any kind of stock)

CARAMALIZED ONIONS

600 grams yellow onions
1 tbsp butter
1 tsp salt
60 milliliter white wine (or any kind of stock)

POPPY SEED GLAZE

2 tbsp butter, melted
1 tsp Dijon mustard
2 tsp brown sugar
1 tsp poppy seeds
1/2 tsp garlic powder

OTHER INGREDIENTS

250 grams cheddar cheese
1 tsp butter for greasing the baking dish

Instructions

To make the dough, warm the milk slightly to 35–40°C (95–104°F) and mix it with the dry active yeast and honey in a small container. Let it sit for about 5 minutes until bubbles form, indicating the yeast is active. Meanwhile, in a medium-sized bowl, combine the egg, butter, and salt. Stir in the milk-yeast mixture until well incorporated. Gradually add the flour in four additions, mixing thoroughly after each one. Once the dough is firm enough, transfer it to a clean work surface and knead with the remaining flour until it becomes smooth, elastic, and soft. This should take about 10 minutes. Lightly oil a large bowl and place the dough ball inside. Coat the dough lightly with a bit more olive oil, then cover the bowl with cling film and a clean towel. Let it rest in a warm place for one hour.
To make the caramelized onions, peel the onions, cut them into thin half-circles, and cook them in a large pan with a tablespoon of butter and a pinch of salt over low to medium heat. Stir occasionally, allowing them to caramelize slowly. This takes about 30 minutes, depending on the desired color. Finish by deglazing with a splash of white wine and letting it reduce briefly. Alternatively, you can use stock instead of wine. Remove the onions from the pan and set aside in a bowl.
For the bacon, use the same pan you caramelized the onions in (no need for additional fat). Fry the bacon until crispy, then add fresh or dried thyme, a pinch of cayenne pepper, and a drizzle of honey. Let everything caramelize over medium heat before deglazing with a splash of white wine or stock. Allow the liquid to evaporate, then set the bacon aside.
Grease a baking dish with butter and set aside. Preheat the oven to 190°C / 375°F. Grate the cheddar cheese and set it aside. Dust a clean work surface with flour and place the dough ball on it. It should have doubled in size by now. Sprinkle the dough lightly with more flour and roll it out into a rectangle about 30×40 cm (12×16 inches). Spread half of the grated cheddar cheese evenly over the dough, followed by the caramelized onions and bacon. Top with the remaining cheese. Roll the dough tightly from the bottom upward, then cut it into 12 equal pieces. Place the rolls in the greased baking dish, cut side up. Cover the dish with cling film and a towel, and let it rest for another 30 minutes in a warm place.
Bake the rolls in the preheated oven for about 30 minutes, or until golden brown. While the rolls bake, prepare the poppy seed glaze. In a small bowl, mix together melted butter, garlic powder, poppy seeds, brown sugar, and Dijon mustard.
After 30 minutes of baking, remove the rolls from the oven and brush them evenly with the glaze. Return them to the oven and bake for another 5 minutes, being careful not to let them get too dark. Let the rolls cool for 15 minutes before serving. Enjoy!

Passive Time: 90 min
Cook Time: 30 min

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Bacon Pickles & Onion Dip

Kimberly — Sat, 25 Nov 2023 16:56:15 +0000

Bacon, Pickles & Onion Dip

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December 8, 2023 by Kimberly

An irresistible dip featuring crispy bacon, sweet caramelized onions, and crunchy pickles. This perfect blend creates a savory delight for every palate, making it a crowd-pleaser at any gathering.

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TOTAL TIME

25 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Imagine a delicious dip with crispy bacon, sweet caramelized onions, and tangy pickles. Mixed with yogurt, mayo, garlic, and a bit of dill, it’s a tasty combination. Perfect for dipping, every bite is like a simple fairy tale of flavor. You can create a lower-calorie and lower-fat version by replacing mayonnaise with yogurt entirely, opting for 0.1% fat yogurt, and substituting regular bacon with the low-fat one.

Make your gathering extra special with a tasty dip. Perfect for buffets or BBQs, serve it with bread, potato chips, or baguette slices. Every bite brings a mix of flavors, making it a hit for casual get-togethers or snack time.

For optimal storage of a yogurt-based dip, keep it in a sealed container in the refrigerator. This ensures its freshness and prevents the absorption of other fridge odors. Let the dip cool to room temperature before refrigerating. Avoid freezing, as this can alter the texture. When serving again, gently stir to restore the original consistency. Remember, yogurt-based dips are best enjoyed within a few days to savor their peak flavor and quality.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

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Kimberly

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Bacon Pickles & Onion Dip

Author: Kimberly
Total Time: 15 min
Yield: 4 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

cutting board
sharp knife
small pan
medium bowl
spoon

Ingredients

Units

2 yellow onions
4 pickles
1 garlic clove
150 grams greek yogurt
3 tbsp mayonnaise
125 grams bacon
1 tsp dill (fresh or dried)
1/8 tsp white pepper
1/4 tsp salt

Instructions

Place the bacon in a cold pan without adding any more fat and fry over a medium heat until crispy. If the bacon gets hot together with the pan and is not placed directly in a hot pan, the fat from the bacon will come out during frying.
Meanwhile cut the onion and the pickles into very small pieces.
Leave the excess fat from bacon in the pan and transfer the bacon to a medium bowl and set aside.
In the same pan, fry the onion pieces in the bacon fat over a medium heat until golden brown until they start to caramelize slightly. Set the pan aside and allow the onion pieces to cool slightly.
Add all the remaining ingredients to the bacon in the bowl and mix well. Season to taste with salt and pepper. The dip tastes best with a fresh baguette or potato chips.

Cook Time: 15 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Bacon Pickles & Onion Dip erschien zuerst auf Kimberly Zett.