I made the recipe below last week it and it was so easy, it goes on everything, eggs, toast, pizza and even a bit on a salad, yumm. I was a bit dubious about the coffee, but it was like adding a TBS. of espresso to brownies, it takes from great to Oh My!!!!. The sauté pan made it go faster. I cut my bacon first with scissors and then used
these to separate the little stacks. I have the 10". Don't know how I managed before without them.
EXPORTED FROM LIVING COOKBOOK
BACON JAM
This bacon jam recipe, made from maple syrup and bacon and coffee, is a sweet condiment slathered on burgers at Skillet diner in Seattle. Can use cider vinegar and omit the coffee.
Servings: 48 Yield: 3 cups
Preparation Time: 35 minutes Cooking Time: 2 hours and 10 minutes
Inactive Time: 15 minutes Total Time: 3 hours
1½ lbs. sliced bacon
2 medium yellow onions
3 garlic cloves (optional)
3/4 cup strongly brewed coffee
1/2 cup balsamic vinegar
1/3 cup packed dark brown sugar,(up to ½)
1/4 cup maple syrup
Cut bacon crosswise into 1" pieces. Cut onions into small dice. Peel and smash garlic.
In a large (5½ qt.) non-stick sauté pan over medium heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned, about 20 minutes. Using a slotted spoon, transfer the bacon to paper towel-lined plates to drain.
Pour off all but 1 TBS. drippings from the skillet and reserve for another use. Add the onions and garlic to the skillet and cook until the onions are translucent, about 6 minutes.
Add the coffee, vinegar, brown sugar, and maple syrup and bring to a boil. Cook, stirring and scraping up any browned bits from the skillet, for 2 minutes.
Add the bacon and stir to combine.
If making this on a stove top, reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 to 1½ hours.
If making this in a slow-cooker, transfer the mixture to a 6-qt slow-cooker and cook on high, uncovered, until the liquid almost completely evaporates and turns syrupy, 3½ to 4 hours.
Let the bacon concoction cool slightly before transferring it to a food processor and pulsing until coarsely chopped. Spoon the bacon lusciousness into individual jars or other resealable containers and refrigerate for up to 4 weeks. Transfer to a pan and rewarm gently over low heat prior to indulging.
Recipe Type: Bacon, Breakfast and Brunch Foods, Jams, Jellies and Preserves, Make-Ahead, Onions
Author: Renee Schettler Rossi
Source: Leite's Culinaria
Web Page:
http://leitesculinaria.com/82690/recipes-bacon-jam.html
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