BACONBACONMmmm....Mmmm....

2 cups (500 mL) granulated sugar1/2 cup (125 mL) water 1/4 cup (60 mL) corn syrup1/2 tsp (2 mL) baking soda7 slices Ontario side bacon, well cooked and crumbled 3/4 cup (175 mL) dry roasted peanuts 1 tsp (5 mL) sea salt

Line a baking sheet with parchment paper or grease foil; set aside.

Heat sugar, water, corn syrup in a large heavy bottomed saucepan set over medium-low heat, stirring until sugar is melted.

Increase heat to medium and bring to boil. Boil, without stirring, until a candy thermometer reaches hard crack stage (300°F to 310°F), occasionally brushing side of pan with pastry brush dipped in cold water.

Remove from heat and immediately stir in baking soda. Mixture will bubble. Stir in bacon, peanuts and sea salt.

Immediately pour mixture onto prepared pan and spread with a heatproof spatula. Let cool completely. Break into pieces. Serve the same day or store up in airtight container for up to 5 days. (Or store in freezer for up to 2 weeks)

Cook’sNotes: In addition to a thermometer, test candy doneness by dropping a teaspoonful of hot syrup into a cup of cold water. At the hard crack stage the

syrup will form hard brittle threads when bent. Switch up the peanuts for pecans, walnuts or hazelnuts for a different flavour.

Bacon Peanut BrittleMakes 30 pieces | Prep Time: 10 minutes | Cook Time: 10 minutes

10 cups (2.5 L) popped popcorn

8 slices turkey bacon, cooked and crumbled

1 cup (250 mL) granulated sugar

1/4 cup (60 mL) light corn syrup

1/4 cup (60 mL) water

1 tsp (5 mL) salt

1 tsp (5 mL) vanilla extract

Line 2 baking sheets with parchment paper. In large greased bowl, toss popcorn with bacon.

Heat sugar, corn syrup, and water in a large heavy bottomed saucepan set over medium-low heat, stirring until sugar is melted.

Increase heat to medium and bring to boil. Boil, without stirring, until a candy thermometer reaches hard crack stage (300°F to 310°F) occasionally brushing side of pan with pastry brush dipped in cold water.

Remove from heat and stir in salt and vanilla. Pour mixture over popcorn and toss with heatproof spatula.

Spread onto prepared baking sheets and let cool. Break up into pieces. Serve the same day or store up in airtight container for up to 5 days. (Or store in freezer for up to 2 weeks)

Cook’sNotes: Switch it up and try this recipe with Ontario side bacon.

For an extra treat, try drizzling the popcorn with melted dark chocolate. Refrigerate for 15 minutes or until set.

Caramel Bacon Popcorn Serves: 8-10 | Prep Time: 10 mins | Cook Time: 10 mins

6 oz (175 g) thick cut Ontario bacon,

cut into 1/2-inch pieces

1 shallot, minced

1 tsp (5 mL) honey

2 tsp (10 mL) Dijon mustard

1/4 tsp each salt and freshly ground pepper

1/4 cup (60 mL) red wine vinegar

1/4 cup (60 mL) extra virgin olive oil

2 bunches frisée, torn into bite-size pieces

1 head Boston lettuce, torn into bite-size pieces

1/4 cup (60 mL) sliced radishes

4 poached eggs

2 tbsp (30 mL) chopped fresh chives

Cook bacon in skillet over medium heat for 7 to 8 minutes, until fat is rendered and bacon is crisp. Remove bacon and let drain on paper towel. Drain fat, keeping 2 tsp (10 mL) bacon fat in pan.

Add shallots to pan and sauté until tender, about 2 minutes. Add honey. Remove from heat. Whisk in mustard, salt, pepper, vinegar and olive oil.

Toss dressing with frisée, Boston lettuce and radishes. Divide among 4 plates. Top each with a poached egg and sprinkle with chives.

Cook’sNotes: To poach an egg: Crack an egg into a small dish. Slip eggs into a skillet of simmering water mixed with 1 tbsp (15 mL) vinegar.

Cook until white is set and yolk is cooked to desired doneness, 3 to 5 minutes. Remove to paper towel-lined plate with slotted spoon.

Frisee Salad with Bacon & Poached EggServes: 4 | Prep Time: 10 mins | Cook Time: 20 mins

1 1/2 lb (750 g) sliced Ontario beef bacon, chopped2 onions, diced3 shallots, diced 3 cloves garlic, minced1/2 cup (125 mL) apple cider vinegar1/4 cup (60 mL) maple syrup2 tbsp (30 mL) packed brown sugar 1 tsp (5 mL) freshly ground pepper1/4 cup (60 mL) bourbon or whisky 1/2 cup (125 mL) water fresh chives

Heat large skillet set over medium heat. Add half the bacon. Cook, Stirring occasionally, for 8 to 10 minutes or until golden and crisp, draining excess fat as needed. Reserve. Repeat with remaining bacon and reserve 1 tbsp (15 mL) fat. Set bacon aside.

Wipe out skillet with paper towel. Heat reserved bacon fat over medium heat. Add onions, shallots and garlic. Cook, stirring occasionally, for 8 minutes, or until vegetables are tender.

Add vinegar, maple syrup, brown sugar and pepper to pan. Bring to boil, scraping up browned bits.

Transfer mixture to slow cooker along with bourbon and water. Cook uncovered, on high, stirring occasionally for 3 to 4 hours, or until mixture is syrupy. Transfer half the mixture to a food processor; pulse until smooth. Fold in remaining half. Cool. Store refrigerated in an airtight container for up to 5 days. Bring to room temperature for 30 minutes before serving. Cook’s

Notes: Use regular bacon in place of the beef bacon, if preferred.

Beef Bacon &Onion Spread

Makes 2 ½ cups | Prep Time: 10 mins | Cook Time: 3 hrs 30 mins

4 lb (2 kg) Ontario beef short ribs on the bone, cut between the bones1/2 tsp (2 mL) each salt and freshly ground pepper1 tbsp vegetable oil 3 cloves garlic, minced1 onion, chopped1 stalk celery, chopped1 carrot, chopped 6 slices side bacon, chopped1 tbsp (15 mL) tomato paste 1 tbsp (15 mL) chopped fresh thyme 1 tsp (5 mL) dried oregano1 cup (250 mL) dry red wine or water 1 cup (250 mL) reduced sodium beef stock1 can (28 oz/796 mL) diced tomatoes2 sprigs rosemary1/4 cup (60 mL) chopped fresh parsley

Preheat oven to 325°F. Season short ribs with salt and pepper. Heat oil in large Dutch oven over medium heat. Brown ribs all over about 3 or 4 minutes per side. Transfer to platter.

Add garlic, onion, celery, carrot and bacon. Cook, stirring, for about 8 minutes, until vegetables are lightly browned and bacon has rendered. Add tomato paste, thyme and oregano and cook for 1 minute. Add red wine to pan, stirring to scrape up any brown bits.

Add beef stock, diced tomatoes and rosemary. Bring to a boil. Return beef ribs to Dutch oven. Cover and transfer to oven.

Braise ribs for about 3 hours or until fork tender. Remove ribs and tent with foil. Strain sauce to remove excess fat.

Pour sauce into skillet over medium-high heat and simmer for about 20 minutes or until reduced to about 1 1/4 cups (300 mL). Serve ribs with sauce and sprinkle with parsley.Cook’s

Notes: Ask your butcher for “English Cut” short ribs, cut into 3 or 4-inch pieces, between the bone.

Braised Beef Short Ribs in Tomato & Bacon Sauce Serves: 6 to 8 | Prep Time: 20 minutes | Cook Time: 3 hours

4 lb (2 kg) Ontario beef brisket1 tsp (5 mL) steak spice 2 tbsp (30 mL) canola oil, divided6 slices Ontario side bacon, chopped 1 onion, chopped4 cloves garlic, chopped 1 cup (250 mL) beer, such as amber ale 1 cup (250 mL) barbecue sauce2 tbsp (30 mL) brown sugar1 tbsp (15 mL) apple cider vinegar8 soft rolls, such as Kaiser buns 8 slices cooked Ontario bacon 1 1/2 cups (375 mL) prepared coleslaw

Season the brisket all over with steak spice. Heat the 1 tbsp (15 mL) oil in a large skillet set over high heat. Cook for 3 to 4 minutes per side or until well-browned. Transfer brisket to a roasting pan.

Reduce heat to medium. Cook bacon, onions and garlic for 5 to 8 minutes or until softened. Add to roasting pan along with beer, barbecue sauce, brown sugar, vinegar, and 1 cup (250 mL) water.

Roast, covered, in 325°F (160 °C) oven for 3 1/2 to 4 hours or until brisket is fork tender. Check brisket in last hour of cooking to ensure there is liquid in the bottom. Add 1 cup (250 mL) of water, if needed. (There should always be at least 1 inch/2.5 cm of liquid in the bottomof the roasting pan)

Remove brisket and let rest. Strain and remove fat from sauce. Simmer sauce for 10 to 20 minutes to reduce.

Slice brisket against the grain. Layer in brisket, sauce, bacon and some coleslaw between rolls. Serve with additional coleslaw. Cook’s

Notes: For easy slicing, make a day ahead and refrigerate brisket covered. Remove any hardened fat and slice against the grain. Rewarm brisket at 325°F(160 °C) for about 30 minutes or until warmed through. If ordering brisket from your butcher, ask for the double portion of the beef brisket. Though it is less lean it is juicier when cooked.

Smoky Beef Brisket Sandwich Serves: 8 | Prep Time: 15 minutes | Cook Time: 3 1/2 to 4 hours

Bacon Barbecue Sauce:6 slices Ontario side bacon, diced1 onion, finely chopped3 cloves garlic, minced1 tbsp (15 mL) chopped fresh thyme1 1/2 cup (375 mL) tomato sauce1/3 cup (75 mL) ketchup2 tbsp (30 mL) packed brown sugar1 tbsp (15 mL) Worcestershire sauce1 tbsp (15 mL) apple cider vinegar1 tsp (5 mL) smoked paprika1/2 tsp (2 mL) each salt and freshly ground pepper1/2 tsp (2 mL) ground cumin and chipotle chili powder Veal and Bacon Sloppy Joes:6 slices Ontario side bacon1 lb (500 g) lean ground Ontario veal1 onion, finely chopped1/2 green pepper, finely chopped1 rib celery, finely chopped2 cloves garlic, finely chopped4 whole wheat or white buns

Bacon Barbeque Sauce:Heat a medium saucepan set over medium heat. Cook bacon for 7 to 10 minutes or until golden, removing excess fat as needed. Stir in onion, garlic and thyme. Cook, stirring occasionally, for 3 to 5 minutes or until onion is soft. Add tomato sauce, ketchup, brown sugar, Worcestershire sauce, vinegar, paprika, salt, pepper, cumin and chili powder. Bring to boil, stirring to scrape and incorporate any brown bits into the sauce. Reduce heat to low. Simmer for 30 minutes or until sauce thickens and coats the back of a spoon. Set aside.Cook’sNotes: Substitute lean ground Ontario beef for veal, if desired. For a milder version omit chipotle chili powder. To dress this up a bit look for flour

dusted artisanal buns.

Veal and Bacon Sloppy JoesServes: 6 | Prep Time: 15 minutes | Cook Time: 60 minutes

Sloppy Joes:Heat a large skillet set over medium heat. Cook bacon for 8 to 10 minutes or until golden. Drain all but 2 tbsp (30 mL) fat. Increase heat to medium-high. Crumble in veal. Cook for 8 to 10 minutes or until golden brown. Stir in onion, green pepper, celery and garlic. Cook, stirring for 5 to 7 minutes or until vegetables are tender. Add Bacon Barbecue Sauce. Bring to a simmer. Reduce heat to low. Cook, stirring occasionally, for 3 to 5 minutes or until mixture is thick and flavourful. Serve on buns.

Topping:1 lb (500 g) Yukon Gold potatoes, peeled and chopped1 lb (500 g) sweet potatoes, peeled and chopped1/4 cup (60 mL) milk 3 tbsp (45 mL) butter1/2 tsp (2 mL) salt 1/4 tsp (1 mL) freshly ground pepper

Meat Filling:1 tbsp (15 mL) vegetable oil4 slices Ontario side bacon, chopped1 1/4 lb (625 g) lean ground Ontario turkey1/2 tsp (2 mL) salt1/4 tsp (1 mL) freshly ground pepper 1 onion, finely chopped1 stalk celery, finely chopped1 red pepper, finely chopped2 cloves garlic, finely chopped1 tbsp (15 mL) chili powder 1 tsp (5 mL) cumin1/2 tsp (2 mL) ground coriander1/2 tsp (2 mL) dried oregano2 tbsp (30 mL) all-purpose flour1 1/4 cup (300 mL) chicken broth1 tbsp (15 mL) Worcestershire sauce1 tbsp (15 mL) Dijon mustard1 tsp (5 mL) brown sugar1 cup (250 mL) corn1/4 cup (60 mL) chopped cilantro

Topping: Cook Yukon Gold and sweet potatoes in a saucepan of salted boiling water set over medium heat. Cook for 15 to 18 minutes or until tender. Drain well and mash. Add milk, butter, salt and pepper.

Meanwhile. Preheat oven to 400°F. Heat oil in an ovenproof 10-inch (25 cm) skillet set over medium heat. Cook bacon, for 5 to 8 minutes or until golden. Increase heat to medium-high. Crumble in turkey. Season with salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes or until golden brown. Add onion, celery, red pepper, garlic, chili powder, cumin, coriander and oregano. Cook stirring for 5 to 8 minutes or until vegetables start to soften.

Sprinkle in flour. Cook, stirring for 2 minutes. Stir in chicken broth, Worcestershire sauce, mustard and brown sugar. Bring to a simmer. Cook, stirring for 5 to 8 minutes or most of the liquid as evaporated. Stir in corn and cilantro.

Spoon topping over filling; smooth top. Bake for 30 to 35 minutes or until filling is bubbly and topping is hot and golden.Cook’sNotes: You can make this in a 9-inch glass baking dish if you prefer. Make ahead: Assemble earlier in the day and refrigerate until ready to bake.

Southwest Turkey & Bacon Shepherd’s Pie

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 50 min

2 lb (1 kg) Ontario flank steak1/2 tsp (2 mL) each salt and freshly ground pepper6 slices Ontario bacon, chopped 2 cloves garlic, minced 2 shallots, minced2 cups (500 mL) arugula 2 tbsp (30 mL) chopped fresh parsley 3/4 cup (175 mL) crumbled blue cheese1/4 cup (60 mL) seasoned croutons, crushed 1 tbsp (15 mL) extra virgin olive oil

Preheat oven to 350°F (180°C). Set the flank steak on a large cutting board. Butterfly the steak lengthwise, so it opens like a book. Pound with a meat mallet so the steak is even, about 1/4-inch (5 mm) thick. Season both sides with salt and pepper.

In skillet over medium heat fry bacon, garlic and shallots for 7 to 8 minutes, until bacon is rendered and vegetables are tender. Remove from pan. Add arugula to pan and cook for about 2 minutes. Remove from pan and press to release an excess liquid. Combine with bacon mixture.

Spread bacon mixture over steak, leaving a 1 inch (2.5 cm) border. Top with parsley and crumbled blue cheese and crushed croutons. Tightly roll steak lengthwise into a log, tucking in the edges as you roll to enclose the filling. Secure with butcher’s twine. Brush the outside with oil.

Heat oil in Dutch oven or ovenproof skillet over medium heat. Sear steak for about 4 minutes, turning to brown on all sides.

Transfer to oven. Roast for 20 to 25 minutes until medium-rare to medium. Remove from oven and tent for 10 minutes. Slice crosswise into 1/2-thick (1 cm) slices. Cook’s

Notes: Switch up the arugula for baby spinach, if you prefer.

Stuffed Flank Steak with Blue Cheese and Bacon Serves: 6-8 | Prep Time: 10 mins | Cook Time: 20-25 mins

Spinach and Bacon Stuffing:2 tbsp (30 mL) extra virgin olive oil, divided5 slices Ontario bacon, chopped 2 cloves garlic, minced 1 onion, finely chopped (about 3/4 cup)1/4 cup (60 mL) chopped fresh sage1/4 cup (60 mL) dry vermouth or dry white wine6 cups (1.25 L) baby spinach 3/4 cup (175 mL) fresh breadcrumbs, lightly toasted1 tsp (5 mL) grated lemon zest1 egg yolk1/4 tsp (1 mL) freshly ground pepper

Turkey Breast:1 boneless skin-on Ontario turkey breast (750 to 900 g) 1/2 tsp (2 mL) each salt and freshly ground pepper2 tbsp (30 mL) extra virgin olive oil2 tbsp (30 mL) butter1/4 cup (60 mL) vermouth or white wine1 cup (250 mL) chicken broth

Heat half the oil in a skillet set over medium heat. Cook bacon for 5 to 8 minutes or until golden. Add garlic, onion, and sage. Cook for 3 to 5 minutes or until onions are soft. Add vermouth and cook for 3 to 5 minutes until no liquid remains. Transfer to a bowl.

Heat remaining oil. Add spinach, cook for 1 to 2 minutes or until wilted. Remove spinach; squeeze out any excess liquid. Roughly chop. Add spinach, breadcrumbs, lemon zest and egg yolk to bacon mixture. Stir until well combined, and season with pepper.

Turkey Breast: Using sharp knife, cut turkey breast horizontally within 1-inch (2.5 cm) of opposite side so that it opens like a book. Cover with plastic wrap and using a mallet, flatten to ½-inch (1 cm) thickness. Season all over with half each salt and pepper.Cook’sNotes: While rolling up the turkey breast, keep pushing any stuffing that pops out the sides back into the centre. Keep quite a bit of tension on the twine.

Turkey Breast with Spinach & Bacon StuffingServes: 6 | Prep Time: 15 minutes | Cook Time: 1 hour 15 min

Spread stuffing on turkey breast leaving a 1-inch (2.5 cm) border. Starting with skinless side, roll up. Secure with butcher’s twine, and season outside turkey with remaining salt and pepper.

Preheat oven to 400°F oven. Heat oil and half the butter in large skillet set over medium-high heat. Sear turkey breast for 10 to 12 minutes or until browned all over. Transfer to roasting pan. Roast for 45 to 50 minutes or until turkey is no longer pink and internal temperature reaches 165°F (74°C). Transfer to cutting board and let stand for 10 minutes.

Set roasting pan over medium heat. Add vermouth, stirring constantly. Cook for 2 minutes or until reduced by half. Stir in broth and reduce by half. Remove from heat and stir in remaining butter. Slice turkey and serve with pan sauce.

1 tbsp (15 mL) vegetable oil, divided5 slices Ontario turkey bacon, chopped1 1/4 lb (625 g) lean ground Ontario veal1 tsp (5 mL) salt1/2 tsp (2 mL) freshly ground pepper1 cup (250 mL) finely chopped mushrooms1 onion, finely chopped1 Yukon Gold or Russet potato, peeled and grated, 2 cloves garlic, minced1 tbsp (15 mL) chopped fresh thyme1/2 tsp (2 mL) ground cinnamon1/2 tsp (2 mL) ground allspice1/4 tsp (1 mL) ground nutmegPinch cloves1 tbsp (15 mL) tomato paste1/2 cup (125 mL) dry white wine1/2 cup (125 mL) chicken broth1 egg1 pkg (400 g) refrigerated rolled pie crust (9-inch crusts)Dijon or grainy mustard, for servingPickles, for serving

Stir in tomato paste. Cook for 2 minutes. Stir in wine and broth. Cook, stirring for 8 to 10 minutes or until mixture is dry. Cool completely.

Preheat oven to 400°F (200°C). Whisk egg with 1 tsp (5 mL) water.

Unroll pie crusts. Fit one pie crust into a 9-inch (23 cm) pie plate. Spoon in filling. Brush edges with egg wash. Top with second pie crust and press edges to seal. Trim and flute edge. Brush pie crust with prepared egg wash. Cut three steam vents in the top of the pie.

Bake in bottom third of the oven for 1 hour or until pastry is golden brown and filling is steaming hot. Cool for 10 to 15 minutes before slicing. Serve with mustard and pickles. Cook’s

Notes: If you prefer use your favourite homemade pie dough make a little extra. The scrapes can be cut into shapes like maple leaves to decorate the top of the pie.

Veal and Bacon Meat Pie Serves: 8 | Prep Time: 15 minutes | Cook Time: 1 hour 30 mins

Heat oil in a large skillet set over medium heat. Cook bacon for 5 to 8 minutes or until golden and crisp. Increase heat to medium-high. Crumble in ground veal. Season with salt and pepper. Cook, stirring for 8 to 10 minutes or until golden brown.

Stir in mushrooms, onion, potato, garlic, thyme, cinnamon, allspice, nutmeg and cloves. Cook stirring occasionally, for 6 to 8 minutes or until vegetables have softened.

6 pieces (375 g) thinly sliced Ontario veal cutlets (scaloppini), halved crosswise 1/4 tsp (1 mL) each salt and freshly ground pepper, divided 6 slices Ontario side bacon, halved crosswise12 fresh sage leaves1/4 cup (60 mL) all-purpose flour2 tbsp (30 mL) extra virgin olive oil 1/4 cup (60 mL) dry white wine1/4 cup (60 mL) reduced sodium chicken broth1 tbsp (15 mL) unsalted butter2 tbsp (30 mL) fresh lemon juice

Lay cutlets on a sheet of plastic wrap. Season with salt and pepper. Place two pieces of bacon over each cutlet. Cover with plastic wrap. Using mallet or rolling pin, flatten to ¼-inch (1 cm) thick. Remove plastic and place two sage leaves in centre of each.

Weave toothpick or metal skewer in and out of veal to secure bacon and sage leaves. Place flour in shallow dish. Dredge each piece of veal in flour.

In skillet, heat half the olive oil over medium heat. Fry veal for 4 minutes, turning once, until crispy. Repeat with remaining veal, adding more oil as needed. Transfer to a plate. Tent to keep warm. Remove toothpicks.

Add wine to pan, scraping up any brown bits and cook for 1 minute. Add chicken broth and butter to pan. Bring to boil. Boil for 1 minute. Stir in lemon juice. Pour over veal and serve.

Cook’sNotes: You can prep these a few hours ahead of time and keep refrigerated. Dredge in flour and fry just before serving.

Veal Scaloppini with Bacon and Sage

Serves: 6 | Prep Time: 10 mins | Cook Time: 8 mins