2016 Bacon on the Lakein Recipes

Americana Vineyard & Crystal Lake Café

Bacon Cheddar Jalapeno Cornbread



3 cups all-purpose flour

3 cups cornmeal

2 1/2 tbsp. baking powder

3/4 cup white sugar

1/3 cup brown sugar

1 tbsp. kosher salt

5 eggs

3/4 cup vegetable oil

3 1/3 cup buttermilk

1/2 lb. bacon, diced and cooked until crispy, 2 tbsp. bacon fat, reserved

1/2 cup pickled jalapenos, finely diced

2 cup shredded sharp cheddar cheese



Preheat oven to 350F. Grease bottom and sides of half sheet pan. Combine flour, cornmeal, baking powder, white sugar, brown sugar, and salt in large bowl, and whisk to combine. In separate bowl, whisk together eggs, vegetable oil, reserved bacon fat, and buttermilk. Whisk this mixture into flour and cornmeal mixture, whisking just until smooth with no lumps. Fold in diced bacon, cheddar cheese, and jalapenos. Pour into prepared pan and bake for 20-25 minutes, until golden-brown and a toothpick inserted in the center comes out clean.

Bellwether Hard Cider & Wine Cellars

Bacon Kettle Corn

You will need a six quart Westbend “Stir Crazy” Corn Popper for this recipe. 



3-4 slices bacon, to taste, chopped,

3 Tbs. strained bacon fat

1 c. popcorn kernels

1/4 - 1/3 c. sugar, to taste

salt, to taste



Over low heat, cook bacon in frying pan until as crisp as you’d like it. Drain on paper towels and set aside. Strain the fat (through a coffee filter) to get 3 Tbs. for popping the corn.  Discard remaining fat (or strain, and refrigerate for frying eggs, etc.). Place the 3 Tbs. of strained bacon fat into the base of the Stir Crazy. Spread popcorn, then sugar, evenly over the base. Cover popper with its lid, turn on popper and pop until about there are about three seconds between pops. If you wait until the popping stops, the sugar may burn. Flip the popper over and turn it off. Pour popped corn into a large bowl. Add bacon, and salt to taste, tossing lightly to combine.

Buttonwood Grove Winery

Bacon Wrapped Dates



18 pitted dates (Medjool are suggested)

6 bacon slices, cut crosswise into thirds

Wooden toothpicks



Place oven rack in the middle position and preheat to 450 degree F. Wrap 1 piece of bacon around each date, secure it with a toothpick. Arrange dates 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 bag or parchment paper. Serve warm with Buttonwood Grove wine!

Cayuga Ridge Estate Winery

Bacon Scallion Cream Cheese



Cream cheese





At your next brunch, spread cream cheese over your bagel, sprinkle crisply cooked bacon over top and add little finely chopped scallions!

Goose Watch Winery

Bacon Sriracha Potato Salad



3 lbs red potatoes

3-4 slices of bacon

2 1/2 Tbsp white vinegar

1/4 tsp salt

3/4 cup mayonnaise

1/4 cup sour cream

1 1/2 Tbsp Sriracha Chili Sauce [extra to taste]

1/4 cup chopped green onion

paprika, to taste



Peel potatoes and chop into 3/4-inch cubes. Boil potatoes until fork tender, approximately 8 minutes. Cook bacon and place on paper towel to drain. Drain potatoes and move to a large mixing bowl. Add salt and vinegar and combine gently with a rubber spatula/bowl scraper. Allow to cool slightly, letting the potatoes sit for around 15 minutes. Combine mayonnaise, sour cream, and sriracha chili sauce in a small bowl. Once the potatoes have cooled a bit, fold in using the rubber spatula. If you'd like spicier spuds, feel free to add extra sriracha to the mix. Top with crispy bacon, chopped green onion, and paprika and serve at room temperature.

Hosmer Winery

Maple Bacon Pancake Bites



For the pancakes:

3 cups all-purpose flour

1/4 cup sugar

1/2 tsp. salt

1 Tbs. baking powder

2½ cups milk

1 Tbs. white vinegar

2 tsp. vanilla extract

2 eggs

1/2 stick butter, melted


For the icing:

1/2 cup cream cheese, softened

1 cup confectioners’ sugar

1/4 cup real maple syrup

Pinch of salt


For the topping:

1 pound bacon, cooked crisp and finely chopped

Real maple syrup



Preheat oven to 425 degrees. In a large bowl combine the flour, sugar, salt, and baking powder. Mix and set aside. In a small bowl, combine the milk and vinegar. Stir and let sit for 1 minute. Whisk in the vanilla, eggs, and butter. Pour the wet ingredients into the dry ingredients and mix well. Grease or spray two mini muffin baking pans. Fill cups 2/3 full. Bake for 9-12 minutes or until lightly golden brown on top. While the muffins are baking, in a small bowl, whisk the cream cheese, sugar, and maple syrup until nice and smooth. Once the muffins are cool enough to handle, dip the tops into the icing and then the chopped bacon. Serve warm with additional real maple syrup!

Knapp Winery

Onion & Balsamic Bacon Jam

Exec. Chef John McNabb




3 small Spanish Onions, small diced

2lb cooked apple wood smoked bacon, chopped (3tbsp. rendered bacon fat reserved)

2T. ground Coriander

1 tsp. cayenne pepper

1 ½ tsp. ground white pepper

2 cups balsamic vinegar

1.5 cup packed light brown sugar



In a large saucepot, over medium-high heat, add rendered bacon fat until hot. Add diced onions and sauté until translucent. Deglaze pot with balsamic vinegar and bring to a steady simmer. Add chopped bacon to pot and stir frequently for 2 minutes to incorporate. Add remaining ingredients, stirring occasionally to prevent scorching and simmer 10-12 minutes. Jam will start to reduce and thicken. Season with salt and pepper to taste, if needed. Remove from heat and store in a mason jar or tight lidded container. Jam will stay fresh for 9-11 days. Enjoy on crusty baguette or as an accompaniment to a cheese or charcuterie selection.

Long Point Winery

Bacon Tomato Cheese Cups



1 10 oz. can tomatoes with green chiles, drained

1/4 to 1/2 cup mayonnaise

1 cup bacon, cooked and chopped

1 cup shredded Swiss cheese

46 phyllo cups



Place the phyllo cups on a cookie sheet or baking pan. Preheat oven to 375 degrees. In a large bowl, mix drained tomatoes, mayonnaise, bacon and cheese until well combined. Spoon 1 tablespoon mixture into each phyllo cup. Bake 15 to 18 minutes or until bubbly and cheese is melted. Serve hot or room temperature.

Lucas Vineyards

Bacon with Maple Glaze



1 lb medium or thick sliced bacon

1/4 cup maple syrup

Garlic powder, to taste

Cracked black pepper, to taste



Preheat oven to 400 degrees F. Spread strips of bacon in single layer over parchment paper lined baking sheet with rim. Bake for 15-20 minutes. Remove tray from oven and brush bacon with maple syrup. Sprinkle lightly with garlic power and black pepper. Return to oven and bake for an additional 3-5 minutes. Serve warm or at room temperature with Tug Boat White Wine.

Montezuma Winery

Brunch Bake



2-3 lbs. Potatoes diced

1lb. bacon

1 pkg. cream cheese (softened)

1 cup sour cream

1 bunch scallions (sliced)

3 tbsp garlic (minced)

2 cups shredded cheddar cheese

1/4 cup milk

1/4 cup butter (melted)

Salt and Pepper to taste



Cook potatoes, then dice into chunks. Cook bacon, then crumble and reserve 1/4 for topping. In a separate bowl mix cream cheese, sour cream, scallions, garlic, milk, butter & 1 1/2 cups cheddar cheese. Pour mixture over potatoes mixing in the bacon, add the salt and pepper, mix well. Preheat oven to 400°F. Pour mixture into 9x13 greased casserole dish, bake for 50 minutes, then sprinkle the reserved bacon and cheddar cheese on top, bake for another 10 minutes.Serve and enjoy!

Six Mile Creek Vineyards

Bacon Meatballs w/ Maple Chili Sauce


Meatball Ingredients:

3/4 Pounds Ground Pork

3/4 Pounds finely chopped raw bacon

1 1/2 tsp Granulated Garlic

1 1/2 tsp Onion Powder

1 tsp black pepper

1 Tbsp Chili Powder

1 tsp Poultry seasoning

1/2 Cup plain breadcrumbs

1 Egg


Meatball Directions:

Combine all ingredients in a large bowl and mix well. Form and roll in to 1 ounce meatballs and bake at 370 degrees for 20 minutes.


Maple Chili Sauce Ingredients:

1 Cup Beef Broth

1/4 Chef Williams Chipotle Brew-b-Que Sauce

1/4 Cup Maple Syrup

1/8 Cup Cabernet Franc

2 Tbsp cornstarch + 3Tbsp water


Maple Chili Sauce Directions:

Combine Broth, BBQ sauce, maple syrup, and Cabernet Franc in a sauce pan and bring to a slow simmer. Then slowly add cornstarch and water mixture to thicken, while stirring constantly until you reach the desired consistency.

Swedish Hill Vineyards

Bacon Pecan Crumble Cake



8-12 slices bacon

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 cups white sugar

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 cup boiling water

1 cup buttermilk

1/2 cup vegetable oil

1 cup pecans, chopped fine



Preheat oven to 375 degrees F. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown—bacon should be pretty crisp. Drain, crumble and set aside. In a large bowl, stir together the flour, cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, boiling water, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish and half cup of chopped pecans. Pour batter into pan and bake in the preheated oven until the top spring back when lightly pressed, 30 to 35 minutes. Cool in the pan set over a wire rack. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles and 1/2 cup chopped pecans on top.

Thirsty Owl Wine Co.

Bacon Wrapped Bananas



2 bananas, each cut into 5 chunks

5 slices of bacon cut in half

2 tbsp. maple syrup 

1/2 tsp. natural Cajun seasoning

10 toothpicks



Preheat oven to 375 degrees. In small dish, combine maple syrup and Cajun seasoning

Roll each chunk of banana in the maple syrup mixture, then wrap with a piece of bacon, securing with a toothpick. Place each wrapped banana in a baking dish, and brush a little of the maple syrup mixture on top. Bake at 375 degrees for 20 minutes, flip, and then brush a little of the maple syrup mixture on the other side. Bake for an additional 15 minutes or until bacon is completely cooked.

Toro Run Winery

Pork Loin with Bacon Maple Glaze



1 Whole boneless pork loin (4-6lbs.)

1 cup brown sugar

2 Tbsp. spicy brown mustard

1 Tbsp. Worcestershire sauce

1 Tbsp. soy sauce

1/2 cup pure maple syrup (plus some to drizzle when basting)

12 bacon slices





Combine brown sugar, mustard, soy sauce, Worcestershire sauce, and half of maple syrup. Cook 4 slices of bacon well done, saving the bacon grease. Allow few minutes for pan to cool. Add bacon grease to the glaze, and mix thoroughly. Remove the layer of fat from the pork. Season pork loin with salt and pepper. Pour the bacon maple glaze over the top. Layer remaining bacon on roast. Drizzle top with maple syrup. Baked covered at 375 degrees for 1 hour. Remove cover, using glaze from bottom of the pan, spoon over the top. Re-cover, bake for 30 more minutes. Uncover, spoon more of juice/glaze from pan over top and drizzle with more maple syrup. Cook uncovered until bacon is brown and crispy (about 20 minutes more).

Treleaven by King Ferry Winery

Maple Caramel Bacon Crack



1 lb. bacon

1 pkg Pillsbury crescent rolls

1/2 cup maple syrup

3/4 cup brown sugar



Preheat oven to 325 degrees F. Line a rimmed baking sheet with foil and liberally grease the foil with cooking spray. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out to fit the size of the pan 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 1/4 cup of the maple syrup over the crescent roll dough. Sprinkle with about 1/4 cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar. 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. You can serve this at room temperature or slightly warmed. It tastes best the day of, but can be eaten the next day if stored airtight.

Varick Winery

Broccoli, Bacon and Cheese Dip



6 slices of bacon

1 (10oz) package frozen broccoli

2 cups shredded Cheddar cheese

1/2 cup mayonnaise

1/4 teaspoon ground white pepper

1/2 cup sour cream

1 tablespoon Varick Chipotle mustard



Cook bacon over medium high heat until brown. Drain, crumble and set aside. Cook broccoli accordingly to package instructions. Remove from heat and drain. In a medium saucepan, mix Cheddar cheese, mayonnaise, white pepper, sour cream and mustard. Cook and stir over medium heat until well blended and warm. Stir in crumbled bacon and cooked broccoli. Serve warm.