Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Dec 16, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘bacon jam’

Just Five: Bacon Jam

Monday, August 6th, 2012

Bacon is the Marcia Brady of foods; truly “bacon, bacon, bacon” is all I hear about. I wish I could say I’m over it, but … I just can’t quit you, bacon. From breakfast sandwiches to pastas to “vegetable dishes,” I am guilty of prolonging the bacon craze all on my own. Bacon plus sweet is one of my favorite combinations, but bacon jam made with onions, vinegar and coffee? Hello nurse (and cardiologist)! It’s amazing on toast with a little tomato, as a base for dressing, or tossed into pasta with scallops and fresh basil. The fact is: Bacon is the most popular Brady, so we might as well embrace it.

Bacon Jam
Makes about 2 cups
Adapted by Dee Ryan from a recipe courtesy of The Delicious Life Blog

1 lb. sliced bacon (such as Nueske’s applewood-smoked bacon)
1 medium white onion, chopped
¼ cup apple cider vinegar
½ cup packed brown sugar
1 cup brewed coffee

• In a large pot or skillet, cook the bacon over medium-high heat until cooked thoroughly but not yet crisp. Remove from the skillet and drain on a plate lined with paper towels. Cut into 1-inch pieces. Pour out all but 1 tablespoon of the bacon fat and set the skillet over medium-low heat.
• Add the onions and cook for about 5 minutes, or until translucent. Stir in the vinegar, brown sugar and coffee and bring the mixture to a boil. Stir the bacon pieces back into the skillet.
• If you have a slow cooker or Crock-Pot, remove the skillet from the heat, pour the mixture into the slow cooker and cook on high for 3 hours. If you do not have a slow cooker or Crock-Pot, reduce the heat of the stove and allow the mixture to simmer in the skillet on low for 1 to 1½ hours, stirring regularly. Note: Do not wander off; you need to babysit this one. Sugar can burn very quickly.
• Once the liquid begins to evaporate and the mixture turns syrupy, transfer the mixture to a food processor and pulse until it reaches a chunky, jam-like consistency.
• Let the jam cool to room temperature and store, covered, in the refrigerator. Eat within 2 weeks.

Extra Sauce: Making bacon jam at home

Monday, October 17th, 2011

101011_baconjamIn this month’s Trendwatch, we revealed how several local chefs are using everyone’s favorite breakfast accompaniment to add sweet and savory flavor to everything from burgers to bread. Now, we’re showing you how to make bacon jam at home. Click here to watch a short how-to video on how to prepare this easy condiment at home using chef Tim Grandinetti’s recipe.

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004