BACON-ONION JAM
Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn. But don't think that is its only use. Bacon-onion jam is also a terrific sandwich condiment. Paired with crumbled blue cheese, it's a fantastic topping for a serious, grown-up pizza pie. And because the recipe makes a lot of jam, all three options are possible. One note: Take your time. The point is to cook the mixture until it has achieved full jamminess. The onions should really caramelize. Covered, it will keep in the refrigerator for a week or so.
Provided by Sam Sifton
Categories dips and spreads, appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.
- Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. (Add a little more water as needed.)
- Taste the jam, and add salt and pepper if necessary.
- Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 6 grams, Sodium 287 milligrams, Sugar 7 grams, TransFat 0 grams
SIMPLE ONION AND BACON JAM
Bacon jam isn't just for burgers, add it to grilled cheese, waffles or roasted veggies, the possibilities are endless. I prefer the ratio of more onion to bacon but feel free to add additional bacon. I've made the consistency thicker than a traditional jam.
Provided by Bren
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until fat has rendered and bacon is evenly browned but not yet crisped, about 5 minutes.
- Remove all but 2 tablespoons of bacon fat. Add onions to the pan with the bacon and cook, stirring frequently, over medium heat until onions are soft and lightly browned, 5 to 6 minutes. Lower heat to a simmer and add balsamic vinegar, maple syrup, and 1 tablespoon water.
- Simmer until jam comes together, 15 to 20 minutes. Stir in remaining tablespoon water and remove from heat.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 6.4 g, Cholesterol 6.3 mg, Fat 2.5 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 135.8 mg, Sugar 3.9 g
BACON JAM
Steps:
- Start with a large saute pan over medium heat. Add the olive oil and shallots, and cook until the shallots are slightly translucent and give off a nice fragrance, about 3 minutes. Add the brown sugar, honey and crushed red pepper; stir until well mixed. Now add the crumbled bacon, and stir. Turn the heat down to low, add the beer, and bring to a simmer.
- Cook, stirring occasionally, until the liquid has reduced by half and you have a shimmery, glossy mixture, about 2 hours.
BARBECUE CHICKEN WITH ONION-BACON JAM
Dry-rubbed grilled chicken is the perfect base for a sweet and sour, smokey bacon jam spiked with bourbon.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make the chicken: Preheat a grill to medium high and oil the grates. Combine the brown sugar, chili powder, smoked paprika, mustard powder, garlic powder and cayenne in a small bowl.
- Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Rub the chicken with the sugar mixture; set aside while you make the onion-bacon jam.
- Make the onion-bacon jam: Heat the olive oil in a medium dutch oven over medium heat. Add the bacon and cook until crisp, 5 to 7 minutes. Remove to paper towels. Pour out all but about 2 tablespoons fat, then add the onions and cook over low heat, stirring, until caramelized, 20 to 25 minutes. Stir in the thyme and bourbon; simmer 1 minute. Season with salt and black pepper. Stir in the bacon, brown sugar, cider vinegar, Worcestershire sauce and 1/4 cup water; simmer 2 more minutes.
- Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
- Top the chicken with the onion-bacon jam.
BACON JAM
I saw this thing called Bacon Jam being served on one of the episodes of Eat St. on Food Network. So off I went in search of a recipe and found this one by Not Quite Nigella. I did make a slight adjustment.
Provided by Lori Mama
Categories Pork
Time 2h10m
Yield 1 3/4 cups, 10-15 serving(s)
Number Of Ingredients 10
Steps:
- In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp.
- Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
- Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water.
- Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
- When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the "jam" or of course you could keep whizzing and make it a smoother and more paste like.
- Serve on your favorite burger, grilled cheese, as an appetizer on crusty bread.
- The possibilities are endless.
- Enjoy.
BACON JAM
Make this moreish bacon jam as a gift for friends and family. It's surprisingly easy to make, tastes divine and will keep up to a month in the fridge
Provided by Miriam Nice
Categories Condiment
Time 1h5m
Yield Makes 2 jars
Number Of Ingredients 8
Steps:
- Fry the bacon in a large non-stick pan for 5-10 mins mins until golden and crisp. Remove with a slotted spoon and transfer to a plate, leaving the fat in the pan.
- Turn the heat to low and cook the onion in the bacon fat for 15-20 mins until soft and starting to brown. Stir in the garlic, sugar, cider vinegar, bourbon, maple syrup, coffee and the bacon.
- Cook slowly for 25-30 mins, stirring occasionally until thick and syrupy. Turn off the heat, leave to cool for a few mins, then carefully tip everything into a food processor. Pulse briefly to chop into small pieces, then leave the mixture to cool before packing it into two sterilised jars. Will keep for up to one month in the fridge.
Nutrition Facts : Calories 62 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 3 grams protein, Sodium 0.48 milligram of sodium
BACON-BOURBON JAM
The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try it on toast, in place of mayonnaise in a sandwich, or slathered on pancakes. It will keep for a month in the fridge. No need to use fancy bacon; regular supermarket bacon will work perfectly well. Transcribed from a recipe at Serious Eats. http://bit.ly/e1MPDp
Provided by DrGaellon
Categories Pork
Time 4h15m
Yield 3 cups, 24 serving(s)
Number Of Ingredients 8
Steps:
- Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.
- Transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat and discard remainder. Add bacon fat, onions and garlic to one skillet and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.
- Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours.
- Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.
CHEF JOHN'S BACON JAM
This takes some time to make, and there is expert-level stirring involved, but what a small price when you consider the final results. Whether you do this for your Super Bowl® party or another festive occasion, I hope you give this amazing bacon jam a try soon.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 9.8 g, Cholesterol 22.3 mg, Fat 9.3 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 3.1 g, Sodium 633.9 mg, Sugar 6.7 g
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BACON ONION JAM RECIPE - SOUTHERN LIVING
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- Cook bacon in a medium skillet over medium-low heat, stirring occasionally, 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet.
- Add butter to drippings, and stir until butter melts. Increase heat to medium; add onions, and sauté 10 to 12 minutes or until tender. Add shallots, vinegar, sugar, and kosher salt, and cook, stirring constantly, 1 to 2 minutes or until sugar dissolves.
- Reduce heat to low, and cook, stirring occasionally, 20 to 25 minutes or until onions are very tender and brown. Remove from heat; stir in chives, thyme, and bacon. Cool completely (about 20 minutes), or refrigerate in an airtight container up to 3 days.
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