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Maple Bourbon Bacon Jam

November 5, 2017

 

  • 1 pound thick smoked bacon, cut into 1 inch

  • pieces

  • 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

  1. 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.

  2. Add the onions and saute until tender, about 5-7 minutes.

  3. Add the garlic and saute until fragrant, about a minute.

  4. Add the vinegar and deglaze the pan.

  5. 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.

  6. 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.

  7. If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.

 

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