You can use this bacon jam in the dozens of ways we’ve suggested on Page 2. On this page, we get fancy and show you how we use bacon jam as a gourmet touch. Above, we topped cheese “fingers” (slices) with bacon jam and parsley. You can use fingers of toast or flatbread instead of (or along with) the cheese. All photography by Jaclyn Nussbaum | THE NIBBLE. Styling by Chef Eric Dantis. More recipes below.
|WHAT IT IS: A spread made from premium cooked bacon.
|WHY IT’S DIFFERENT: It’s a savory jam/marmalade made from bacon, with a touch of sweetness.
WHY WE LOVE IT: Woo hoo: another way to enjoy bacon!
|WHERE TO BUY IT: If you don’t have time to make it, buy it online.
Bacon Jam Recipe
Page 4: This May Become Your Favorite Jam!
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What Would You Do With Bacon Spread?
Bacon lovers will tell you that bacon is good with just about anything. If you love bacon and are looking for new and different ways to enjoy it, look no further than this bacon jam. It’s a sweet and savory combination that adds a little something extra to most of the foods you eat—breakfast, lunch, dinner and snacks.
See our suggestions on Page 2. NOTE: THE NIBBLE is not responsible for any addiction that results.
Bacon Jam Recipe By Chef Eric Dantis
- 10 strips premium bacon (we used Niman Ranch uncured maple bacon), sliced into thin matchsticks
- 1/2 onion, finely diced
- 1 tablespoon butter
- Pinch salt and pepper
- 2-3 tablespoons brown sugar
- 3-4 tablespoons maple vinegar
Or other sweet vinegar, such as rice wine
vinegar or sherry vinegar
- 1/2 to 1 cup chicken stock/broth
- In a small saucepan, add bacon strips and cook slowly to render its fat. Pour off any fat that accumulates—there will be a lot. Save it and use it to cook eggs, fried potatoes, greens, onions and other dishes that benefit from the rich flavor of bacon fat.
- Be careful to not let bacon burn, lowering the heat as needed. Once bacon is golden brown and crisp, set aside on double-folded paper towels on a dish to drain.
- Add butter and onion to pan and season with pinch of salt and pepper. Sweat on medium heat until tender.
- When onions are tender, fold bacon back into pot and pour in 3 tablespoons of the vinegar. Reduce vinegar by about 1/2.
- Add 2 tablespoons brown sugar and stir to combine. Add enough chicken stock/broth to moisten ingredients, about 1/4 of a cup at a time. Let reduce by 1/2 and taste.
- If the mixture is too sweet, add the last tablespoon of vinegar. If it is too acidic, add the last tablespoon of brown sugar.
- Pour in another 1/4 cup of chicken stock and reduce until almost dry.
- Pour mixture in blender and pulse. If mixture is too dry and not catching onto the blender blades, add just enough chicken stock to loosen the bacon jam, a splash at a time. If bacon jam becomes too wet after blending, place back in pot and cook to dry out slightly.
See two more recipes and photos below.
|Crostini made from thin slices of toasted baguette are topped with bacon jam. Then, add anything that appeals to you. We chose sliced miniature bell peppers for a contrast in taste.
|Here’s a surf and turf: layers of apple, bacon jam topped with broiled (or boiled) shrimp and garnished with cilantro. You can use slices of bread (try brioche) instead of the apple.
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