"There was a little girl
Who had a little curl
Right in the middle of her forehead.
When she was good
She was very, very good,
and when she was bad she was horrid."
Well, today I fit into the "bad, bad" category. We both have been reading more and more about "Bacon Jam." Reading about it is okay, but this morning I was actually cooking it on the stove. I found this recipe on the Internet on the blog site of Not Quite Nigella. She had 254 comments on it back in 2009 when she posted it. So I am slow to the gate, but now I am totally involved.
Bacon Jam
adapted from Not Quite Nigella
1 pound smoked bacon, cut into small pieces
4 garlic cloves, chopped
1 medium brown skinned onion, sliced
3 tablespoons brown sugar
Sriracha to taste
1 cup brewed coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
black pepper
Extra water
In a non-stick pan, fry bacon in batches until lightly browned and beginning to crisp.
Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water.
Simmer for 2 hours, adding 1/4 cup of water every 25-30 minutes or so, and stirring.
When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2 or 3 seconds so that you leave some texture to the jam.
Serve on your favorite burger, grilled cheese, as an appetizer on crusty bread. The possibilities are endless.
We are brining some pork chops for this evening and thought this would be a nice addition to the meal. I have read the every cook who has made this jam has literally eaten it out of the jar with a spoon. I really, really hope that does not happen in this kitchen.
Bacon Jam
adapted from Not Quite Nigella
1 pound smoked bacon, cut into small pieces
4 garlic cloves, chopped
1 medium brown skinned onion, sliced
3 tablespoons brown sugar
Sriracha to taste
1 cup brewed coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
black pepper
Extra water
In a non-stick pan, fry bacon in batches until lightly browned and beginning to crisp.
Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water.
Simmer for 2 hours, adding 1/4 cup of water every 25-30 minutes or so, and stirring.
When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2 or 3 seconds so that you leave some texture to the jam.
Serve on your favorite burger, grilled cheese, as an appetizer on crusty bread. The possibilities are endless.
We are brining some pork chops for this evening and thought this would be a nice addition to the meal. I have read the every cook who has made this jam has literally eaten it out of the jar with a spoon. I really, really hope that does not happen in this kitchen.
