On the bright side, this means the hordes of Christmas baking and overloaded gift baskets that cross my path this time of year don’t tempt me much. Of course, this isn’t to say I stroll through the holiday season piously looking down at cookie-hoarders from my ivory tower…
No, it just means I find other things to indulge in (I mean, this IS the season of festive indulgence, is it not?)
Wine. Cheese. Bacon jam. These are my snacking standards.
Not only does this bacon jam make an excellent- and essential- addition to your holiday cheese platters (place it next to the goat cheese and watch your guests eyes glaze over with pure bliss), it also makes an excellent gift.
Yes, crackers + goat cheese + bacon jam is pretty much the greatest, but wait’ll you try this jam on your hamburgers… or spread over toast with an oozy egg on top… or eaten straight with a spoon in the light of the refrigerator in the dead of night while no one is the wiser…
Wait. No. Not that last bit. I swear that doesn’t happen. 🙂
|Beer n' Bacon Jam|| |
- 750g thick cut Applewood smoked bacon, cut into 1" pieces
- 2 large onions, chopped
- 4 cloves garlic, crushed
- ¼ tsp dried thyme
- ⅓ cup Demerara sugar, lightly packed
- ½ cup cider vinegar
- ¼ cup maple syrup
- 1⅓ cup Porter or Stout beer*
- Add bacon to a large, dry skillet and cook over medium-high heat until most of the fat has been rendered and the bacon is lightly browned- approximately 15 minutes. Turn off heat. Using a slotted spoon, transfer bacon to a plate lined with paper towel. Pour off all but one tablespoon of the bacon fat (save this in the fridge for other cooking!) and then add onions, stirring to coat with the remaining tablespoon of fat.
- Cook onions over medium heat until translucent, roughly 10 minutes. Add garlic and thyme and cook for an additional 2 minutes. Add sugar, cider vinegar, maple syrup, beer and drained bacon. Stir to combine.
- Bring to a boil then reduce heat to a simmer. Cook uncovered, stirring occasionally, until most of the liquid has reduced and what remains is quite thick and syrupy. Remove from heat and transfer to a food processor. Chop on low until the jam reaches desired consistency- usually more or less uniform chunks.
- Transfer to a clean container and refrigerate until ready to consume. Makes an excellent addition to cheese platters- place it next to plain goat cheese for a heavenly treat! Also amazing on burgers, spread over toast and topped with eggs... sky's the limit!