Sunday, December 25, 2016

Bacon Jam



It was a nice record breaking warm Christmas Day here in North Texas.  We had an amazing day filled with gifts, food, games, and the most important family time.  We laughed so much today.  Try the Pie Face game.  Laughter was definitely needed.  Hope your day was the best yet. 



Christmas Eve was spent baking with the kids.  I added in some bacon jam because I just couldn't get it off my mind.  I have made it before but couldn't find the recipe I used last time so I scoured Pinterest for some recipes that sounded similar. The ingredient lists varied from one to the other from brown sugar, honey, maple syrup, balsamic vinegar, apple cider vinegar, various alcohols, shallots, onions, no spices, lots of spices, the list goes on and on.   I decided to go off on my own and add the elements that I like from each.  Turned out sweet, smoky, with just a hint of bite at the end. 

The problem is that I can't stop eating it.  Assuming it is not too early for resolutions, I resolve to bring the leftovers with me to work on Tuesday to share with my coworkers.  They are always up for food adventures.

If you are looking for something different that goes on everything (including a spoon) try this.

Bacon Jam

Serves:  somewhere between 1 and 30 or so.  I trust you will share ;)

2 lbs Bacon
2 large yellow onions (cut into large wedges and separate)
4 cloves of garlic
1/2 cup balsamic vinegar
2 TBLS Instant coffee
1/2 cup Maple Syrup
1 chipotle in adobo (whole)
1 tsp of the adobo sauce
2 tsp salt
1 tsp pepper
1/2 tsp smoked paprika
2 TBLS sugar (I only had Sugar in the Raw)

Chop the raw bacon into 1 inch pieces and lightly brown in a large pot.  It doesn't need to get super crisp, just cooked.  Remove to a paper towel lined plate.  Leave 2 TBLS or so of the bacon grease behind in the pot and add the yellow onions.  Sweat them out until they are a light tan color and are tender. 

Mix the remainder of the ingredients together and pour into the pot with the onions.  Add the bacon back into the pot too.  Set the dial to simmer, cover and simmer for up to an hour just until it has come together and most of the juices have evaporated AKA become Jam!!!! 

Remove and discard the chipotle now unless you want it super spicy.  It has imparted plenty of flavor and spice just by simmering with the rest of the ingredients. 

Carefully transfer the jam to a food processor and pulse a time or 2 until it comes together, but still has some integrity.  You want to be able to tell that it is bacon and onions. 

Spoon into a mason jar or your favorite container and store in the fridge, unless you want to eat it by the spoonful from the food processor.  I won't tell. 

I would love to know if you try it and what you think.  Oh, and if you have any idea what to do with leftover chipotles in adobo, leave that tip here too.  I always feel bad leaving behind leftovers.