November 27, 2012

Bacon Jam

Yes, this is one of the weirder sounding recipes I've made. (And it contains coffee, which I despise. Thankfully, there is no coffee flavor in the end.)

Get over it. It is delicious. It is sweet, like a maple bacon. It is savory like hickory bacon. It is bacon in spreadable form. Put it on an egg sandwich, biscuits, bread, ice cream ... I'm not sure what wouldn't be better with bacon jam. You could even make sandwich cookies using this as the filling.

Thanks to Ezra Pound Cake for this craziness.

It's hard to tell, but this is bacon jam on roasted potatoes coated with cheese.

Bacon Jam
1 1/2 pounds sliced bacon, cut into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, minced
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee

In a large skillet, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. Transfer bacon to paper towels to drain.

Pour off all but 1 Tbsp. fat from skillet; add onions and garlic, and cook until onions are soft, about 6 minutes.

Add vinegar, brown sugar, maple syrup and coffee. Bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, for about 2 minutes. Add bacon, and stir to combine.

Transfer mixture to a 6-quart slow cooker, and cook on high, uncovered, until liquid is syrupy, about 3 1/2 to 4 hours.

Transfer to a food processor; pulse until coarsely chopped. Let cool, and then refrigerate in airtight containers, up to 4 weeks.

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