BLT
with Candied Bacon and Smoked Cherry Aioli
BLT with Candied Bacon and Smoked Cherry Aioli
6
servings45
minutes30
minutesChef Derick absolutely loves homemade sliders, and our club members seek out every iteration. This elevated BLT will be sure to wow everyone, even more so when paired with B Cellars Pinot Noir. The candied bacon and smoke in the aioli play with the wine's earthy components, while the cherry and dijon in the aioli bring out the Pinot Noir's bright acidity and fruit.
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Ingredients
- Brioche Buns
1 cup 1 warm water
3 Tbsp 3 warm milk
2 tsp 2 yeast
2 1/2 Tbsp 2 1/2 sugar
2 2 eggs
1/4 cup 1/4 soft butter
1 1/2 tsp 1 1/2 tsp salt
3 1/3 cup 3 1/3 cup flour
- Candied Bacon
3 lbs 3 thick-cut smoked bacon
6 Tbsp 6 maple syrup
6 Tbsp 6 brown sugar
1 Tbsp 1 black pepper
1 Tbsp 1 espelette pepper
- Cherry Purée
1 lb 1 cherries, pitted and halved
1 cup 1 1 cup red wine
- Smoked Cherry Aioli
4 cups 4 canola oil
1 Tbsp 1 dijon mustard
1 1 egg
2 tsp 2 coriander
2 cups 2 cherry purée
- Other Ingredients
1 pack 1 arugula
4 4 heirloom tomatoes, sliced
olive oil
salt and pepper
Directions
- Brioche Buns
- In a mixer, mix warm water, warm milk, sugar and yeast
- Let sit for 5 minutes to bloom
- Whisk in eggs
- Add soft butter, then add flour and salt
- Mix until dough forms and all ingredients pull away from the bowl
- Cover with warm, wet cloth. Let proof for 30 minutes
- Portion dough into 150 gram balls (aprx 6 even balls)
- Roll out dough into tight ball
- Place onto a greased tray
- Brush with olive oil
- Bake at 350° for 8-10 minutes, turning once halfway through
- Candied Bacon
- Place bacon on a cooling rack, with pan underneath to catch the grease
- Cook in a 350° oven for 15-20 minutes, or until about 90% cooked
- Brush with maple syrup and sprinkle spices and sugar on top
- Cook for an additional 5 minutes
- Cherry Purée
- Smoke pitted cherries for 1 hour
- Simmer smoked cherries and wine until liquid evaporated
- Remove from heat and cool
- Purée until smooth
- Smoked Cherry Aioli
- Combine egg, coriander, Dijon, and cherry puree in a food processor and process for 20-30 seconds
- While the food processor is running, slowly drizzle in the oil until all is incorporated
- Assemble
- Drizzle tomatoes with olive oil, salt, and pepper
- Split bacon evenly between 6 buns
- Top with tomatoes and arugula
- Generously add smoked cherry aioli
- Top with bun and enjoy with B Cellars Pinot Noir
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Pairing Suggestions
Chef Derick absolutely loves homemade sliders, and our club members seek out every iteration. This elevated BLT will be sure to wow everyone, even more so when paired with B Cellars Pinot Noir. The candied bacon and smoke in the aioli play with the wine’s earthy components, while the cherry and dijon in the aioli bring out the Pinot Noir’s bright acidity and fruit.
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