As we prepare or a rather subdued Thanksgiving Holiday, I am searching for ways to lighten the day.
It is the holiday for cooking, food, and the enjoyment of those pleasures, so why not go the extra mile and be creative.
I’ll do this rather rustic, as I do intend to use this not just on my appetizer board, but as a follow on in a baked brie, and as a side to various meals. (Think a frittata, with toast points and a spicy, tangy jam)
There are many variations to this, for my personal preferences, I like a tangy, smokey, spicy version.
For a more eclectic appetizer, one could stuff halved and seeded jalapenos with this jam, broil until the peppers start to wilt, thence top with a bit of cheese, (one considers cheddar, gruyere, or maybe a blue) and broil until the cheese melts. Thence serve with a creamy dip. (Yes, I am an hedonist.)
Bacon jam is a bacon-based relish, similar to the Austrian starter Verhackert. It is made through a process of slow cooking the bacon, along with onions, vinegar, brown sugar and spices, before mixing in a food processor.
Bacon jam is made by slow cooking a combination of bacon, onions, brown sugar and vinegar, then placing the mixture in a food processor and putting it into jars. Variations on this recipe include altering the cooking time between two and six hours, and adding other ingredients such as maple syrup, garlic, a variety of spices and bourbon.
- 1 lb Bacon Thick Cut, cut to 1/2"
- 2 ea sweet onions Large, rough dice
- 4 tbsp Brown Sugar
- 1/2 cup Water
- 1/3 cup Coffee STRONG
- 1 tbsp Balsamic Vinegar
- 1 tsp Thyme Fresh Picked
- 3/4 tsp Black Pepper Fresh Grind
- 1 ea Jalapeno Seeded, diced
- 1 clove garlic peeled, minced
- 1 oz Bourbon Decent stuff
- In a large frying pan over medium high heat, add bacon, cook until cooked but not quite crisp (10-12 minutes)
- Remove bacon and reserve, remove all but 1 tbsp of the fat
- Add onions, jalapeno, and garlic and cook until onions are softened and translucent, 5-10 minutes, add sugar, toss to coat and reduce to medium low.
- Cook to caramelize the onions, ~15-20 minutes
- Add back the bacon, coffee, water, herbs, spices, bourbon and bump heat to medium
- Cook, stirring occasionally until we have a thick jam. ~30-40 minutes
- Season, taste and adjust balance.
- Package in non reactive container, and chill for at last 4 hours, overnight is better.
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