Tuesday, April 3, 2012

Boozy Bacon Jam

So, you might be saying to yourself, “Bacon jam!?!?!? What the…???” Well, it may sound strange, but if you like the mix of salty and sweet together, this is a real winner for the "bubba" in all of us. It’s perfect with cheese, olives, or on it’s own on a cracker. Great on a tomato sandwich or a cheeseburger or just swiped on a crostini. 

Boozy Bacon Jam
Makes 2 cups 
1 lb applewood smoked bacon
1 tablespoon unsalted butter
1 large onion, thinly sliced
3 tablespoons light brown sugar
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
2 teaspoons smoked paprika
1 teaspoon ancho chile powder
½ teaspoon ground mustard
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¾  cup brandy
2/3 cup strong brewed coffee
2 tablespoons apple cider vinegar
3 tablespoons maple syrup
1 ½ tablespoons Sriracha ( an Asian hot chili sauce
salt and pepper to taste

1. Cook bacon on medium-high for 6 to 8 minutes. Remove and set aside on paper towels to drain.
2. Drain all but 1 tablespoon bacon fat from the pot, add butter and melt.
3. Add onion, brown sugar and a pinch of salt and cook for 10 to15 minutes.
4. Add shallot, garlic and spices and sauté for an additional 3 to 5 minutes. Season with pepper.
5. Return the bacon to the pot and stir until well combined.
6. Pour the bourbon/brandy into the bacon mixture and cook the liquid down for about 3 to 4 minutes.
7. Add the remaining ingredients, reduce the heat to medium-low and simmer for 1 ½ hours, stirring occasionally.
8. Remove the mixture from the heat and allow to cool for 15 to 20 minutes.
9. Skim off any fat/grease that has formed at the top and discard.
10. Pour the mixture into a food processor and process until desired consistency is achieved.
11. Serve warm or store in an airtight container, in the refrigerator, until ready to use.

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