For the Candied Bacon:

1. Preheat oven to 350 degrees F.
2. Place a baking rack on top of a baking sheet and lay out strips of bacon.
3. In a small bowl, whisk together maple syrup, vanilla, cloves, and vanilla. Brush both sides of the bacon and bake for 20-25 minutes or until deeply browned and crispy.

For the latkes:

1. In a food processor, shred potatoes and onion until finely chopped. Transfer mixture to a colander lined with a cheese cloth and squeeze out excess liquids.
2. Transfer the shredded potatoes and onion to a bowl and add flour, egg yolks, scallions, salt and pepper. Mix to combine.
3. In a separate bowl, beat egg whites until stiff but not dry then fold into the potato mixture.
4. In a large cast iron pan, heat about 1/3 cup of oil over medium-high heat. Drop 1 heaping tablespoon potato batter per pancake into the hot oil; spread each to 3-inch diameter. Cook the pancakes until bottoms are browned, about 4 minutes on each side. Transfer pancakes to a paper towel lined baking sheet. NOTE: to keep the latkes warm while you are frying, set the oven to the lowest temperature and keep the baking sheet in the oven.
5. To serve, overlap 3 latkes and garnish with a dollop or sour cream, strips of thinly sliced smoked salmon, chopped candied bacon, and a caviar.

For the Herb Crusted Turkey Breast:

1. Mix the rub with the softened butter and rub all over the turkey breast.
2. Preheat Oven 350 degrees F.
3. Cook turkey breast 20 minutes per pound.
4. Let the turkey rest for 10 – 15 minutes before carving.