GENTLEMAN'S WHISKEY BACON JAM
You can slather this smoky bacon jam on pretty much anything. It lasts only a week in the fridge, so I freeze small amounts for a quick snack with crackers. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 cups.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels. Discard all but 2 tablespoons drippings. Add shallots and onion to the drippings; cook over medium heat until caramelized, stirring occasionally., Stir in garlic; cook 30 seconds. Add seasonings. Remove from heat; stir in whiskey and maple syrup. Increase heat to high; bring to a boil and cook 3 minutes, stirring constantly. Add vinegar and brown sugar; cook another 3 minutes, continuing to stir constantly., Add crumbled bacon; reduce heat to low and cook 12 minutes, stirring every few minutes. Allow jam to cool slightly. Pulse half the jam in a food processor until smooth; stir puree into remaining jam. Serve with assorted crackers.
Nutrition Facts : Calories 112 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 118mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
BOURBON STYLE BACON JAM
Wow, just recently I learned about bacon jam. It is one of the most incredible things I've feasted upon in a very long time. Some of us went to a new local mini-brewery where they served bacon jam and I fell in love! I've tried a few now and this one is by far my favorite from Evil Shenanigans. Served on burgers, a panini, or just plain toast, it's over the top!
Provided by Judikins
Categories Pork
Time 2h40m
Yield 1 1/2 cups
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, cook the bacon pieces until they begin to crisp at the edges buy are still soft in the center. Set aside to drain. Leave one tablespoon of the drippings in the pan.
- Lower heat to med-low and add the onions and brown sugar. Cook until the onions are well caramelized (~20 min.). Add the garlic and spices and cook an additional five minutes.
- Add the liquid ingredients and the bacon back to the pan. Increase the heat to medium bringing the mixture to a boil, then reduce to low and simmer for about two hours. Check the mixture every 30 minutes. If it becomes too dry, add a few tablespoons of water. You want the final mixture to be moist and very sticky.
- Let the mixture cool slightly then put it into the bowl of a food processor and pulse about 20 times, or until it reaches your preferred consistency.
- Store in an airtight container in the refrigerator for up to a week.
BACON-BOURBON JAM
The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try it on toast, in place of mayonnaise in a sandwich, or slathered on pancakes. It will keep for a month in the fridge. No need to use fancy bacon; regular supermarket bacon will work perfectly well. Transcribed from a recipe at Serious Eats. http://bit.ly/e1MPDp
Provided by DrGaellon
Categories Pork
Time 4h15m
Yield 3 cups, 24 serving(s)
Number Of Ingredients 8
Steps:
- Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.
- Transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat and discard remainder. Add bacon fat, onions and garlic to one skillet and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.
- Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours.
- Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.
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