These unique recipes prove that bacon tastes great in almost any situation. From appetizers to dessert and more, all it takes are some creative combinations. Colman Andrews, editor-in-chief of Saveur magazine, shows us the versatility of bacon.    

Bacon Tempura
Serves 6

This dish goes well with chipotle-lime aïoli and, in season, a grilled corn salad — but it's good enough just to eat by itself.

12 strips North Country Smokehouse thick-cut applewood-smoked bacon or other quality thick-cut bacon
Canola oil
2 egg whites
1-1/2 cups flour
1-1/2 cups club soda
Salt

Separate strips of bacon, then lay half the slices in a large skillet in a single layer. Cook over medium heat, turning occasionally, until lightly browned but still pliable, about 10 minutes. Let bacon drain on paper towels. Repeat process with remaining bacon. (Save rendered bacon grease for another use, if you like.)

Pour oil into a heavy medium pot or a wok to a depth of 2 inches, and heat over medium heat until temperature registers 375° on a candy thermometer.

Meanwhile, whisk egg whites in a large bowl until soft peaks form. Using a rubber spatula, fold one-quarter of the flour, then one-quarter of the club soda, at a time into whites, folding thoroughly after each addition until batter is smooth.

Working in batches, dip bacon into batter, then deep-fry, turning once, until bacon is golden brown and crisp, about 6 minutes per batch. Drain on a wire rack. Season to taste with salt and serve immediately.

Peanut Butter and Bacon Truffles
Makes about 20

6 strips very crisp, cooked bacon, well drained
1/2 cup salted dry-roasted peanuts
4 teaspoons sugar
1/4 cup smooth peanut butter
8 ounces (1-1/4 cups) semisweet chocolate chips
1/4 cup quality unsweetened cocoa powder

Put bacon, peanuts, and sugar into a food processor and pulse until mixture is ground to a medium-fine texture. Transfer bacon-peanut mixture to a small bowl, add peanut butter, and stir until thoroughly combined. Cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.

Line a cookie sheet with parchment or waxed paper and set aside. Roll peanut butter mixture into 1-inch balls and put them on the prepared cookie sheet. Drape plastic wrap over peanut butter balls and chill in the refrigerator until firm.

Meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. Remove bowl from heat and set aside to let chocolate cool until warm. Sift cocoa into another bowl and set aside.

Working with a few of the peanut butter balls at a time, roll them in the melted chocolate, coating them evenly. Transfer truffles to bowl of cocoa powder, dredging truffles completely. Truffles will keep at room temperature in an airtight container with some additional cocoa for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Bring to room temperature before serving.

Billionaire's Bacon
Serves 8 to 10

This decadent appetizer is great to serve at cocktail parties.

Separate strips from 1 pound of bacon and blot dry with paper towels. Put 1-1/2 cups light brown sugar into a wide dish. Coat both sides of bacon in sugar, firmly pressing sugar onto each strip. Lay bacon out on sheet pans as coated (some sugar will fall off). Cook bacon in a preheated 425° oven, turning once, until browned and lacquered, about 15 minutes. Transfer to a lightly oiled sheet pan to let cool. Break slices into thirds.

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