For the candied bacon:
Preheat your oven to 350 degrees F. Line a baking sheet with foil or parchment paper and place an over safe rack on top.
Stir together the dark brown sugar, maple syrup, vanilla bean paste, Dijon mustard and apple cider vinegar. Season with pepper and a pinch of salt and stir together one more time.
Pour the mixture into a casserole baking dish and lay in the slices of bacon, one at a time, coating each one on both sides and then placing each slice (in a single row) on the rack to go into the oven.
Bake for about 25 to 30 minutes, or until cooked through and slightly crispy but not burnt. Remove from the oven and let cool for at least 5 minutes before crumbling into smaller pieces.
For the green beans:
Heat the olive oil in a large non-stick pan or skillet over medium high heat, and after a minute or two, add in the shallots and sauté for a few minutes. Add in the mushrooms and let cook until beginning to soften, for about 3 minutes.
Add in the balsamic vinegar, vanilla extract, whole grain Dijon mustard and brown sugar and let cook for about 4 to 5 minutes, or until just about reduced by half. Stir in the butter until combined and then, add in the blanched green beans, and cook for about 5 minutes or until heated through. Season with salt and pepper to taste. Place in a serving dish and top with the candied bacon. Serve immediately.
Recipe by Hip Foodie Mom.
For the candied bacon:
Preheat your oven to 180 degrees C. Line a baking sheet with foil or parchment paper and place an over safe rack on top.
Stir together the dark brown sugar, maple syrup, vanilla bean paste, Dijon mustard and apple cider vinegar. Season with pepper and a pinch of salt and stir together one more time.
Pour the mixture into a casserole baking dish and lay in the slices of bacon, one at a time, coating each one on both sides and then placing each slice (in a single row) on the rack to go into the oven.
Bake for about 25 to 30 minutes, or until cooked through and slightly crispy but not burnt. Remove from the oven and let cool for at least 5 minutes before crumbling into smaller pieces.
For the green beans:
Heat the olive oil in a large non-stick pan or skillet over medium high heat, and after a minute or two, add in the shallots and sauté for a few minutes. Add in the mushrooms and let cook until beginning to soften, for about 3 minutes.
Add in the balsamic vinegar, vanilla extract, whole grain Dijon mustard and brown sugar and let cook for about 4 to 5 minutes, or until just about reduced by half. Stir in the butter until combined and then, add in the blanched green beans, and cook for about 5 minutes or until heated through. Season with salt and pepper to taste. Place in a serving dish and top with the candied bacon. Serve immediately.
Recipe by Hip Foodie Mom.
Madagascar Bourbon Pure Vanilla Bean Paste
Madagascar Bourbon Pure Vanilla Extract
