Corporate, Business & Weddings
All Things Maple
Corn Fritters with Maple Syrup
July 15, 2019
The Dublin Vintage Market - June 1st & 2nd!
April 10, 2019
Easter Dinner side idea - Maple Dijon Roasted Carrots for Easter
April 8, 2019
Baked Brie with Pumpkin Maple Sauce
April 7, 2019
Apple Walnut Maple Conserve
March 5, 2019
Vote for Goosebrook Meadows Sugarhouse
March 2, 2019
See you at the Dublin Vintage Market!
February 28, 2019
Maple Sugar Season 2019 In New Hampshire!
February 24, 2019
Wedding and Shower Favors!
I'm busy working on my blog posts. Watch this space!
November 5, 2017
1 pound thick smoked bacon, cut into 1 inch
1 large onion, sliced
4 cloves garlic, chopped
1/4 C cider vinegar
3/4 C coffee (brewed)
1/4 C maple or brown sugar
1/4 C maple syrup
1/4 C bourbon
1-2 chipotle chilis in adobo, chopped
1/2 tsp cumin
pepper to taste
Cook the bacon in a large sauce pan over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 Tbsp of the grease in the pan.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic and saute until fragrant, about a minute.
Add the vinegar and deglaze the pan.
Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chilies, cumin and pepper, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours.
Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon.
If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.