Dropped into a little bistro in Great Barrington last night. As an appetizer they had deviled eggs topped with a tiny bit of bacon jam.

Bacon Jam?

Sweet, smokey, umm,,,,, bacony,,,

Where have you been all my life!

[img]http://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/30/68/picTDA9Cw.jpg[/img]



Bacon Jam

Ingredients

1 1/2 pounds bacon, chopped
2 teaspoons butter
4 large yellow onions, diced
1 teaspoon salt
1/4 cup brown sugar (Or maple syrup)
1/4 cup sherry vinegar
1 1/2 teaspoons fresh thyme leaves, divided
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1/2 cup water
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil

Place bacon in a large, heavy-bottomed pot and cook over medium heat until bacon is crispy and the rendered fat is foaming, about 10 minutes. Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.

Return pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter in pan. Saute onions and 1 teaspoon salt until soft and translucent, 7 to 10 minutes.

Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam consistency, 10 to 15 minutes.

Remove from heat and stir balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme into jam; stir until shiny and heated through.

Serve on your favorite burger, grilled cheese, as an appetizer on crusty bread.
The possibilities are endless.


http://allrecipes.com/recipe/236501/chef-johns-bacon-jam/

Last edited by Goose (7/15/2016 1:30 pm)