However, the other serving suggestion requires neither a plane trip nor a new skill (or skillet), so it also appealed to me. The idea is to spread a cracker with a soft goat cheese and a dollop of bacon jam and call it a gorgeous appetizer. Yes please! So, now that we know how we're going to eat this mythical savory jam, let me tell you how we're going to make it!
Ingredients
- 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
- 2 medium yellow onions, diced small
- 3 garlic cloves, smashed and peeled
- 1/2 cup cider vinegar
- 1/2 cup packed dark-brown sugar
- 1/4 cup pure maple syrup
- 3/4 cup brewed coffee
Directions
- In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, 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, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
I happen to be a really big dork and cut some fabric to make the jars look a little more festive, and then stuck those "From The Kitchen Of" stickers on too, because I'd just discovered them in a drawer while Irene and I were organizing the city apartment. This is especially Martha-Stewart-insane of me, but I assure you, the jam is just as good out of a regular tupperware as it is from my crazy-happy-home-maker jars. : )
Give it a shot! You won't regret it...
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