2015 Bacon on the Lakein Recipes

Americana Vineyard & Crystal Lake Café

Savory Bacon Jam on a Cheddar Scallion Scone

Bacon jam:


8 oz. bacon, chopped into 1" pieces

1/2 thinly sliced onion

3 tablespoons packed brown sugar

3 cups chicken stock

1 tablespoon honey

salt and pepper to taste

1 tablespoon unsalted butter


Cook the bacon over medium heat to render the fat. Add the sliced onion and a pinch of salt. When the onions are browned, add the brown sugar and stir to dissolve. Add the chicken stock one cup at a time, stirring frequently, until nearly evaporated. Once the last of the stock has been added, season with salt and pepper and transfer to a blender. Taking care to allow the steam to escape so lid doesn't pop off, blend until smooth. Return to pot and reduce to about 1 1/2 cups. Remove from heat and stir in butter. Cool to room temperature before refrigerating.


Cheddar-scallion scones:


4 1/2 cups all-purpose flour

4 1/2 tablespoon sugar

2 tablespoon + 3/4 tablespoon baking powder

1/2 teaspoon salt

9 tablespoons cold unsalted butter, cut into1/2 " cubes

4 eggs

1 cup + 2 tablespoons heavy cream

1 cup shredded cheddar cheese

4 scallions, chopped fine



Combine flour, sugar, baking powder, and salt in a medium bowl. Stir to combine. Using pastry cutter or two forks, cut cold butter into flour mixture, until it resembles coarse meal. Add cheese and scallion, and mix to combine. Form a well in the center of the bowl. In a separate bowl, beat eggs with cream until smooth. Pour into well in the center of the bowl containing the butter-flour mixture. Stir lightly until a crumbly dough forms. Turn out onto lightly floured board. Fold dough over on itself a few times, rotating a quarter turn between each fold, until dough comes together. Do not over mix. Separate dough into 4 equal portions. Form each portion into a round, flat circle, about 1"thick. Cut each round into 8 wedges. Place on parchment-lined baking sheet. Bake at 425F, for 12-15 minutes, until scones are a light golden brown. 

Bellwether Hard Cider & Wine Cellars

Bacon Fat Gingersnaps


¾ c. strained bacon fat, chilled (from 1 ½ -2 lbs bacon)*

1 c. sugar, plus more for rolling cookies

¼ c. molasses (not blackstrap)

1 egg

2 c. all-purpose flour

1 – 1 ½ tsp. kosher salt (depending on the saltiness of the bacon fat)

2 tsp. baking soda

2 tsp. ground ginger

½ tsp. ground cloves

½ tsp. ground cinnamon



In a food processor, combine all ingredients. Pulse the ingredients to form smooth, stiff dough.  Wrap the dough in plastic, and chill for at least two hours, or up to two weeks. When ready to bake the cookies, preheat oven to 350°. Line two cookie sheets with parchment paper or non-stick liners. Place a thick layer of sugar in a bowl. Form 1 Tbs. dough into a ball, and roll the ball in the sugar to coat evenly. Place dough balls on prepared cookie sheets 2” apart (cookies will spread). Bake cookies until flat and dark brown, about 10-12 minutes. Cool cookies on sheets for a few minutes, then remove to a rack to cool completely. Store cookies in an airtight container.

Buttonwood Grove Winery

Hot Bacon-Crab Dip


1 6 oz. can crabmeat 

8 oz. cream cheese

1 c. crumbled cooked bacon

1/2 c. mayonnaise

3 chopped scallions

Juice of 1 lemon



Mix together all the ingredients. Spread in an 8"x 8" baking dish; top with breadcrumbs. Bake at 350 degrees until bubbly, 30 minutes. Serve with crackers and Buttonwood Blush wine.

Cayuga Ridge Estate Winery

Bacon Biscuits


2 cups unbleached all-purpose flour

1 scant teaspoon baking powder

1 teaspoon salt

6 tablespoons chilled bacon drippings

1/2 to 2/3 cup whole milk



Position a rack in the upper third of the oven and preheat to 450 degrees. Whisk or sift together the flour, baking powder and salt in a mixing bowl. Cut in the bacon fat with a pastry blender, until it resembles damp, coarse meal with occasional pea size lumps. Make a well in the center and pour in half a cup of milk. Mix with as few strokes as possible until the dough clumps together and pulls away from the sides of the bowl, adding more milk if needed by spoonfuls until it is no longer crumbly. Turn out onto a lightly floured work surface and pat out 1/2 inch thick. Fold it in half and pat out 1/2 inch thick, fold again, and repeat twice more. Lightly flour the surface once more and roll or pat the dough out about 1/4 inch thick. Using 1 1/2 inch diameter biscuit cutter dipped in flour before each cut, cut the dough straight down without twisting the cutter, into 12 biscuits, transferring them to an ungreased baking sheet spaced about half an inch apart. The scraps can be reworked with care. Gather into a lump and lightly fold and pat flat about three times or until they just hold together, then pat flat and cut as above. Bake the biscuits until golden brown, about 8 to 10 minutes, and serve piping hot. If desired, add a handful of cheddar cheese to the ingredients.

Goose Watch Winery

Bacon Potato Soup


6 slices bacon

1 stick butter

2/3 cup flour

4 cups milk

3 cups chicken broth

4 large potatoes, peeled, cubed and partially cooked

½ cup chopped onions

1 ¼ cups shredded cheddar cheese

½ cup sour cream (optional)

1 tsp salt

1 tsp pepper



Place bacon in a large deep skillet, cook over medium heat until browned. Drain, crumble and set aside. In stock pot or Dutch oven, melt butter over medium heat. Whisk in flour until smooth.  Gradually stir in milk until thickened. Stir in potatoes & onions. Bring to a boil stirring frequently. Reduce heat; stir in cheese, sour cream (optional), salt and pepper. Let simmer 30 minutes before serving. 

Hosmer Winery




1lb bacon

1 cup mayo

1 cup sour cream

1 tomato- peeled, seeded & diced



Cook Bacon, drain. Combine mayo and sour cream. Crumble bacon into mixture. Mix in tomatoes just before serving. Serve with pita chips or a toasted baguette.

Knapp Winery

John McNabb- Exec. Chef
Smoked Bacon & Cauliflower Soup



2 heads fresh cauliflower (florets only)

1 cup Diced Sweet Onion

6 cloves Fresh Garlic, minced

1 lb. Applewood smoked bacon,  raw, chopped

1 qt. Pork or Vegetable Stock

1 C. Pasta White Wine

1 qt. Heavy Cream

1 ½ tsp. Smoked Paprika

½ tsp. Ground Thyme

½ tsp. Ground cumin

 Salt and pepper, to taste



In a large stock pot over medium-high heat, add bacon pieces and cook until crisp. Remove crisp bacon pieces and reserve rendered bacon fat in pot. While bacon fat is still hot, add diced onion and minced garlic and sauté until soft and translucent. Fond (brown bits and residue) will accumulate in bottom of pan during cooking. Deglaze pot with wine and stock and stir. Add heavy cream and cauliflower florets to pot and bring to a boil, 20-30 minutes, or until cauliflower is very soft. Stir in spices and simmer 5-8 minutes more. Using an immersion blender, puree soup. (If you do not have an immersion blender, a home blender may be used in small batches. Remember to lift lid of home blender slightly when blending, covered with a kitchen towel, to prevent burns and splash-back when removing lid). Bring soup back to a slight boil and stir in bacon pieces. Enjoy with a glass of Pasta White, Seyval Blanc or Sangiovese.

Long Point Winery

Bacon and Cream Cheese Roll-Ups



1/2 loaf white sandwich bread (square slices are best)

1 8oz package of cream cheese, softened

1 clove garlic minced

1 tsp Italian seasoning blend

1 tsp dried parsley flakes

1/8 tsp pepper

1 lb bacon?



Mix together the cream cheese, garlic, Italian seasoning, parsley and pepper until well blended. Cut the bacon slices in half. Cut the crusts off the bread, and spread each slice evenly with cream cheese mixture (about a heaping tablespoon per slice) and then cut each slice of bread into 3 strips. Roll up each strip of bread and wrap with ½ slice of bacon. Secure with a toothpick. If you have leftover cream cheese, it is great to spread on crackers or toasted bagels. At this point, you can go ahead and bake them, or you can stash them in the fridge or the freezer to bake later (if baking from frozen, add about 5-10 minutes to your cooking time). Bake at 375F for 15-20 minutes until the bacon is crisp. Drain on paper towels for about 5 minutes to cool a bit, and serve.??

Lucas Vineyards

Butterfly Bacon Bombs
aka: Bacon Wrapped Water Chestnuts
Makes 14-16 pieces



8 strips of bacon cut in half to make 16 pieces

1 8oz can whole water chestnuts, drained

½ cup Butterfly white wine

4 Tablespoons soy sauce

½ cup brown sugar



Combine soy sauce and wine in small bowl or zip lock bag. Add water chestnuts. Make sure the liquid is covering the nuts. Let nuts marinate for 1 hour. Drain. Dredge the nuts in brown sugar. Wrap each nut with ½ strip of bacon and secure with wooden toothpick. Place on wire rack over foil lined baking pan. Bake at 350 degrees for 30 to 35 minutes until bacon is brown and crisp. Serve hot or at room temperature. Enjoy with Lucas Butterfly wine.

Montezuma Winery

Bacon Chocolate Maple Liqueur Pizza



1 lb. bacon

1 pkg crescent rolls

¼ cup maple syrup

½ cup brown sugar

¾ cup semi-sweet chocolate morsels (optional, but highly recommended)

Montezuma Wineries Maple Liqueur



Preheat oven to 325 degrees F. Line a rimmed baking sheet with foil or parchment paper and liberally grease the top with cooking spray. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out a little with your hands so it's even. Prick the dough with a fork all over. Set aside. Meanwhile, cook your bacon. Cook it until it's technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don't want it fully cooked and crispy as it will continue to cook in the oven. Drain the bacon on a paper towel-lined plate. Drizzle ¼ cup of the maple syrup over the crescent roll dough. Sprinkle with about ¼ cup of the brown sugar. Top with torn pieces of the cooked bacon. Sprinkle the remaining brown sugar on top of the bacon pieces, and top with the chocolate morsels. Bake for approx. 25 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature or warm to the touch before cutting or breaking into pieces. Right before you serve this pizza to your guests, drizzle it with Montezuma Winery’s Maple Liqueur. This pulls all of the flavors together and is sure to be a melt in your mouth experience. You can serve this at room temperature or slightly warmed or store airtight for the next day.

Sheldrake Point Winery

Elvis Sandwich
Legend has it that this was a favorite of The King . . .



3 tablespoons peanut butter

2 slices of bread

½ banana, peeled and sliced

3 slices cooked bacon

1 ½ teaspoons butter



Spread the peanut butter on one side of one slice of bread.  Top with sliced banana, then slices of cooked bacon. Cover with the other slice of bread. Spread butter on the outside of the sandwich.

Heat a skillet over medium heat. Fry the sandwich on each side until golden brown and peanut butter is melted, about 3 minutes total. Pair with 2011 Sweet Pinot Noir dessert wine.

Six Mile Creek

Amore inspired Almond Cheese Bacon wrapped dates


18 (1 by 1/4-inch) pieces cream cheese
18 pitted dates
18 salted and roasted whole almonds
6 slices bacon cut crosswise into thirds
Special equipment: 18 wooden picks

Directions :
Heat the oven to 400 degrees F. Stuff 1 piece of cheese and 1 almond into each date, then wrap one piece of bacon around each date and secure bacon with a toothpick, if desired. Arrange dates, bacon seam down and 1 inch apart, in a shallow baking pan. Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper towel or parchment. Serve immediately.

Swedish Hill

Bacon Mac and Cheese



1 1/2 cups pasta

4 tablespoons butter, divided

1/4 cup all-purpose flour

3 cups whole milk

1 teaspoon dry mustard

3/4 teaspoon salt

1/2 teaspoon ground white pepper

3 teaspoons hot pepper sauce

1 cup shredded pepper jack cheese

1 1/2 cups shredded sharp cheddar cheese

1/2 cup grated parmesan cheese

1/3 cup dry bread crumbs

6 slices bacon, chopped and cooked



Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepper jack, cheddar and parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish. Mix half of the bacon into the dish, reserve remaining for top. Melt remaining 2 tablespoons butter. Stir in bread crumbs and remaining bacon. Sprinkle over macaroni mixture. Bake in preheated 375 degree oven for 30 minutes. Let stand 10 minutes before serving.

Thirsty Owl

Maple Bourbon Glazed Bacon



1 lb. Bacon cut into ½” slices

½ cup Pure Maple Syrup

½ cup Bourbon

½ cup Brown Sugar



Mix the syrup, bourbon and brown sugar in a pan and bring to a boil and allow to cool slightly.  Dip the bacon slices into the mixture and place on a sheet pan, and bake at 350° until bacon is at your desired doneness. Half way through baking, dip the bacon in the remaining glaze and continue baking.

Toro Run Winery

Maple Bacon Ice Cream (from Cayuga Lake Creamery)



0.5 ounces Vanilla Extract                                               

2 cups Heavy or Whipping Cream

1 cup Whole Milk

3/4 cup Sugar

3 ounces Maple Syrup – Pure                                     

8 ounces Bacon Pieces, Caramelized and Baked          



Prep ahead of time: Caramelized Bacon:

Line cookie sheets with foil, shiny side down. Lay out the strips and sprinkle each with brown sugar for caramelizing. Bake at 400 degrees for 8 to 10 minutes (ovens may vary so keep an eye on it).  Bacon should be the color of mahogany. Flip each piece of bacon over and add more brown sugar then bake again for 8 to 10 more minutes. Remove bacon from cookie sheets right away so it doesn’t harden onto the foil by placing on paper plates to cool. Carefully fold up foil, trapping bacon grease inside and then throw it away. When cooled chop the bacon strips into bite sized pieces.   


Ice Cream:

Add the cream, milk, maple syrup and vanilla extract to a bowl and whisk to blend. Whisk in the sugar a little at a time, then continue whisking after all sugar is added until completely blended, about 1 more minute. Pour all ingredients except the bacon into ice cream maker. Turn on ice cream maker and add the bacon pieces. Follow ice cream machines manufacturer's directions for processing ice cream. Place in coldest part of freezer overnight. (When finished, product should be firm, not soft.)


Treleaven by King Ferry Winery

Cheddar Bacon Ranch Dip



16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits - in the bag not jar
1 cup shredded cheddar cheese

Mix together and refrigerate 24 hours. 

Serve with chips and/or veggies.

Varick Winery

Cheddar Bacon Hash browns (sans Bacon)



2 lb. package of frozen hash brown potatoes

1/4 cup chopped onion

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cheddar cheese soup

1 tablespoon chopped fresh chives

1/8 lb. butter, melted

4 ounces sour cream

1/4 cup shredded cheddar cheese

1 tablespoon Varick Winery Bacon Scallion Mesquite Olive Oil




Preheat oven to 350 degrees Fahrenheit. In a 6 quart casserole dish, mix all ingredients. Cover and bake for 45 minutes. Remove from oven, sprinkle with  crunchy onion rings and bake for an additional 15 minutes.