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Nyboy
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- bacon Jam ?
White Lie Bites Me in The A$$
- Thread starter Nyboy
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Smart Red
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Bacon goes with everything and everything is better with bacon. Life lesson, Nyboy.
baymule
Garden Master
Well, duh....it tastes like BACON!!
chefsdreams
Attractive To Bees
i don't want to keep you in suspence, so i'll include the recipe very soon. gotta to out to run some errands...
chefsdreams
Attractive To Bees
here you go. . . don't say i didn't warn ya!
Salty, Sweet, Chewey, Savoury, Smoky, bacony goodness.
bacon is crisped and made into the ultimate breakfast spread with maple syrup
onions, coffee, brown sugar and pepper.
ingredients
3 pounds bacon
4 large yellow onions, peeled and thinly sliced
8 cloves garlic, smashed
1 cp cider vinegar
1 cp packed brown sugar
1/2 cp pure maple syrup
1 1/2 cps very strong brewed black coffee
1 tsp freshly ground black pepper
1 serrano chili chopped (for the really adventurous)
instructions
1. cut the bacon slices into 1" strips. add the bacon to a dutch oven over medium
high heat, stir frequently until the bacon is browned. use a slotted spoon to transfer
the bacon to a paper towel to drain.
2. pour off all but 2 to 3 tbsp of the bacon fat. pour the excess into a heat-
proof jar with a tight fitting lid.
3. save the bacon drippings in the refrigerator. that's too much flavor to trash!
4. place the dutch oven back over medium high heat and add the onions and garlic
stir well until coated with bacon fat. continue to cook for about 8 minutes, or
until the onions are mostly translucent. add the remaining ingredients, stir well
and allow to come to a boil.
5. boil hard for 2 minutes, stirring continually. after 2 minutes, stir the
bacon back in. then drop the heat, this time to low.
6. simmer uncovered, stirring occasionally to make sure things aren't sticking,
adding 1/4 cp of water at a time if things start drying out. When the onions are
meltingly soft and the liquid is thick and syrupy, remove the dutch oven from
the heat and allow to cool for 5 minutes or so. (this can take a couple of hours)
7. next, blend the whole mixture. you can do this in a couple of ways. you can
transfer the contents to the work bowl of a food processor and give it a few
pulses. or you can use an immersion blender right in the dutch oven and give it
a few whizzes. either way, you don't want it too smooth. you want some of those
oowey, goowey bacon bits. and chunks of onion.
8. now comes the hardest part - waiting! as the jam cools it will thicken. this
is due to the pectin in the onions. if you can wait, then ladle it into small jars
and close the lids and put into the refrigerator.
this can be served cold, room temp or warmed up. one of my favorite ways of dealing
with this is to toast a piece of sourdough bread, spread a dollop of bacon jam
on the toast and top that with a fried sunny-side up egg. ooohhh, yeah!
you do NOT want to share this with the neighbors. . .they will never let
you forget it!
Salty, Sweet, Chewey, Savoury, Smoky, bacony goodness.
bacon is crisped and made into the ultimate breakfast spread with maple syrup
onions, coffee, brown sugar and pepper.
ingredients
3 pounds bacon
4 large yellow onions, peeled and thinly sliced
8 cloves garlic, smashed
1 cp cider vinegar
1 cp packed brown sugar
1/2 cp pure maple syrup
1 1/2 cps very strong brewed black coffee
1 tsp freshly ground black pepper
1 serrano chili chopped (for the really adventurous)
instructions
1. cut the bacon slices into 1" strips. add the bacon to a dutch oven over medium
high heat, stir frequently until the bacon is browned. use a slotted spoon to transfer
the bacon to a paper towel to drain.
2. pour off all but 2 to 3 tbsp of the bacon fat. pour the excess into a heat-
proof jar with a tight fitting lid.
3. save the bacon drippings in the refrigerator. that's too much flavor to trash!
4. place the dutch oven back over medium high heat and add the onions and garlic
stir well until coated with bacon fat. continue to cook for about 8 minutes, or
until the onions are mostly translucent. add the remaining ingredients, stir well
and allow to come to a boil.
5. boil hard for 2 minutes, stirring continually. after 2 minutes, stir the
bacon back in. then drop the heat, this time to low.
6. simmer uncovered, stirring occasionally to make sure things aren't sticking,
adding 1/4 cp of water at a time if things start drying out. When the onions are
meltingly soft and the liquid is thick and syrupy, remove the dutch oven from
the heat and allow to cool for 5 minutes or so. (this can take a couple of hours)
7. next, blend the whole mixture. you can do this in a couple of ways. you can
transfer the contents to the work bowl of a food processor and give it a few
pulses. or you can use an immersion blender right in the dutch oven and give it
a few whizzes. either way, you don't want it too smooth. you want some of those
oowey, goowey bacon bits. and chunks of onion.
8. now comes the hardest part - waiting! as the jam cools it will thicken. this
is due to the pectin in the onions. if you can wait, then ladle it into small jars
and close the lids and put into the refrigerator.
this can be served cold, room temp or warmed up. one of my favorite ways of dealing
with this is to toast a piece of sourdough bread, spread a dollop of bacon jam
on the toast and top that with a fried sunny-side up egg. ooohhh, yeah!
you do NOT want to share this with the neighbors. . .they will never let
you forget it!
Attachments
so lucky
Garden Master
That sounds delicious! (I think!) It sounds like maybe the way mincemeat was created. ??
- Thread starter
- #58
Nyboy
Garden Master
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I have never knowing eaten mincemeat.
digitS'
Garden Master
NyBoy,
Don't be at all shy about picking up a jar of mincemeat off the soopermarket shelf. You can use it to make biscuits, scones or cookies. If you can produce a decent pie crust (or, know someone who can
), a mincemeat pie can be in your future.
What you can buy in the jar doesn't even contain meat. It's just fruit and spices. My aunt would take the venison from an entire deer and use it with spices, raisins, apples, and beef fat to make mincemeat. My uncle was a logger and brought home 2 deer every year. Aunt Alene would go into home canning mode in a big way. I really don't think that beef fat was such a great choice as an ingredient but we were happy visitors at their home
.
Steve
Don't be at all shy about picking up a jar of mincemeat off the soopermarket shelf. You can use it to make biscuits, scones or cookies. If you can produce a decent pie crust (or, know someone who can
), a mincemeat pie can be in your future.What you can buy in the jar doesn't even contain meat. It's just fruit and spices. My aunt would take the venison from an entire deer and use it with spices, raisins, apples, and beef fat to make mincemeat. My uncle was a logger and brought home 2 deer every year. Aunt Alene would go into home canning mode in a big way. I really don't think that beef fat was such a great choice as an ingredient but we were happy visitors at their home
.Steve
