BACON JAM. I mean, c’mon!
I first shared the glory of bacon jam in a blog post five years ago, where I used it in all sorts of culinarily sinful ways. (Go on, check it out. I’ll wait.) I’d lightly adapted that recipe from the one at Stephanie Meyer’s brilliant Fresh Tart blog, but wanted to take it even further for this Advent Calendar. Inspired by Marcus Samuelsson’s Red Rooster Cookbook (which would make an incredible Christmas present, fwiw) and his recipe for Jerk Bacon — which I served at Thanksgiving to rave reviews — I added some warming jerk spices and doubled the cayenne pepper for this tongue-tingling version.
While no one would blame you for just eating it straight out of the jar, that presentation doesn’t lend itself to a party setting, so Darcie and I worked up some pretty little phyllo wedges to go with it. What was the verdict? I had to give most of the jam away because it was that good and I have that little self-control around it. So, I’d say it was a success all around.
Let us know what you think when (not if) you try it, especially if you come up with a new vehicle for getting it into your belly. Find Darcie’s post here.
For a roundup of all of our Advent Calendar posts for the year, click here.
Jerk Bacon Jam Bites
Bacon jam + jerk spices + phyllo wedges make an addictive party snack.
Jerk Bacon Jam
- 1 1/2lb bacon (sliced into 1-inch pieces)
- 2 yellow onions (peeled and thinly sliced)
- 4 cloves garlic (peeled and smashed)
- 1/2 cup apple cider vinegar
- 1/4 cup light brown sugar (packed)
- 1/4 cup pure maple syrup
- 3/4 cups very strong brewed black coffee
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper (adjust amount to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
- 1 teaspoon coriander seeds (toasted and ground)
- 1/4 teaspoon ground cloves
- 1 pinch ground cardamom
Jerk Bacon Jam
- 1 box frozen phyllo dough
- 1/2 stick butter (melted)
Adjust the amount of cayenne pepper to your taste. I found this amount left me with a pleasant tingle on my tongue, but your mileage may vary. Recipe is adapted from the original at Fresh Tart.
Jerk Bacon Jam
||Cook bacon in a Dutch oven over medium-high heat. When bacon is browned, use a slotted spoon to transfer to a paper towel-lined plate. Drain all but 2 tablespoons of drippings from the pan. |
||Place Dutch oven back on the burner and adjust heat to medium. Stir in the onions and garlic and saute until onions are mostly translucent, about 10 minutes. Deglaze with bourbon. Stir in the bacon and remaining ingredients and bring to a boil. |
||Turn heat to low and simmer, uncovered, until onions are meltingly soft and the liquid is thick and syrupy, 30-40 minutes. If mixture starts to become dry, add up to 1/4 cup of water. |
||Transfer the bacon and onions to a food processor and pulse several times or until the bacon jam is a spreadable consistency. Scrape into a jar or container with a tight-fitting lid. Store in the refrigerator for up to one month. |
||Remove phyllo from box, keeping it wrapped in its plastic bag, and thaw at room temperature for about two hours. |
||Preheat oven to 350°F. Carefully unroll phyllo sheets onto a flat, dry surface. Cover phyllo with plastic wrap, then a slightly damp towel to prevent it from drying out. |
||Remove one phyllo sheet from the package, lay it flat on baking sheet, then brush with butter. Top this layer with another phyllo sheet and repeat the buttering and layering process until you have 10 sheets of phyllo stacked together. Brush the top with butter. |
||Cut the stack into wedges and separate them slightly. Bake at 350°F for 10-15 minutes, or until golden brown. |
||Cool wedges to room temperature, arrange on a platter and serve with Jerk Bacon Jam on the side. |