About Me

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Simply put, I love food. I revel in everything about it: taste, texture, preparation, presentation, etc. The most favored aspect for me is the social aspect of food…learning to cook from one’s mother, preparing food with friends, grilling out, potlucks, dinner parties or simply meeting for dinner. I light up watching the people I love eat the food that I create. It still truly amazes me how food brings us together. So a little about me. Now in my early 30s, I’ve learned all I know about cooking from my mother and grandmothers. My Midwestern roots are definitely reflected in my cooking style and the recipes that I choose as I am very “meat and potatoes” centric and heavy handed with the butter sometimes. More later, but for now Happy Nomming!

Sunday, May 13, 2012

Bacon Jam

So I've had some major stuff going on lately and let the blog get a little (ok, a lot) behind. Regardless, I am back AND now with more BACON!

I begun to compile a list of foods that I would like to roll around naked in/on. These are those foods that I find so appealing and bring such joy to my taste buds that well...yea, you get it. Bacon Jam was just added to this list. Congratulations, Bacon Jam. Congratulations.

No, seriously, my mom sent me this recipe not too long ago in a not so subtle attempt to get me to make it for her. Well, cheers to her for appealing to my bacon side with this nonsense.  Henceforth to be known as my new favorite condiment. Allow me to introduce...BACON JAM!

*Compliments of King Arthur Flour Company

  • 1 1/2 pounds bacon
  • 2 medium onions, peeled and thinly sliced
  • 3 cloves garlic
  • 1/4 cup cider vinegar
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup boiled cider (available at KAF.com)
  • 3/4 cup strong brewed coffee
  • 2 dried bay leaves
  • salt and pepper to taste

  • Slice the bacon into 1" slices and cook in a large skillet until well browned. Drain fat. 
    Place the cooked bacon and all other ingredients into a 2 quart or larger crock pot. Cover and cook over high heat for 3 to 4 hours.  The smell of this cooking will likely break your will to do anything productive besides sitting very still and inhaling.*
    Remove the cooked jam from the crock pot, fish out the bay leaves, and carefully transfer to a food processor or blender. Pulse until the consistency is to your liking, a soft spreadable jam. You can leave the bacon in larger bits or pulse until very small, your choice. 
    If you find the jam too liquid for your taste, transfer to a small saucepan and cook over medium heat until the liquid has evaporated and the jam is thick and syrupy. Adjust the seasonings and serve warm. Store airtight in the refrigerator for up to 2 weeks. Warm in the microwave before serving.

*If you consider sitting still and inhaling to be productive, please visit your local library or a specialist.  Go with the latter. 

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