I just looked over my last few posts and realized they’re all about capital-C Comfort foods. Thick, rich chocolate pudding, mascarpone cream, spicy soup… while I’m on a roll, let’s add one more to the list, shall we?
Bacon Jam — a wonderful motivator, I’ve found.
As a reason for getting out of bed: Spread it on toast, top it with a perfectly (or not) poached egg for a sunny, sweet and savory start to the day.
It’ll get you into the kitchen instead of grabbing a quick bite. Fast food pales in comparison to this grilled cheese sandwich: Bacon jam blanketed in cheddar cheese and studded with avocado between two slices of buttered (and I mean buttered) bread, then grilled till the bread crunches at the first bite while the filling simply yields itself.
It’s also a reason to, I dunno, clean the fridge maybe? If you already happened to be in there, and the jar was staring you in the face and no one’s watching you could take a spoonful straight from the jar. (Not that I’d ever dream of doing such a thing.)
I’m certain there are other, more diabolical motivational uses for this, but I’ll have to work on them. As it is, I’m mostly motivated to make another batch since I gave away over half. But four out of four carnivores agree; this stuff is perfection.
Thanks to Stephanie, for posting about this at Fresh Tart.
recipe after the jump
I added bourbon and cayenne pepper to the recipe because, well, how could I not? I’d lose my Coonass Card without them.
1 1/2 lbs. bacon sliced into 1-inch pieces
2 yellow onions, peeled and thinly sliced
4 cloves garlic, smashed and peeled
1 tablespoon bourbon
1/2 cup apple cider vinegar
1/4 cup packed light brown sugar
1/4 cup pure maple syrup
3/4 cup very strong brewed black coffee
1/2 teaspoon freshly ground black pepper
1/2 teaspoon (or more, if you like) cayenne pepper
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.