cynupstateny
Well-known member
Guests were spreading in on anything available! Wonderful. Thanks for the suggestion!
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Traca: Took the Skillet Bacon Jam as part of a hostess gift.
- Thread starter cynupstateny
- Start date
cynupstateny
Well-known member
Everything I purchased was one for the basket and one for me!
cynupstateny
Well-known member
Awesome! Here's a piece I did on the guys who make the Bacon Jam. Couldn't be nicer guys.
http://www.examiner.com/food-in-seattle/chasing-the-skillet
http://www.examiner.com/food-in-seattle/chasing-the-skillet
richard-in-cincy
Well-known member
Interesting! Anyone got a recipe for it yet?
I see a couple attempts at it. Here's a recipe from Yum Sugar.
http://www.yumsugar.com/Bacon-Jam-Recipe-6599476
http://www.yumsugar.com/Bacon-Jam-Recipe-6599476
Homesick Texan's verion
http://homesicktexan.blogspot.com/2009/09/bacon-jam-recipe-make-it-at-home.html
http://homesicktexan.blogspot.com/2009/09/bacon-jam-recipe-make-it-at-home.html
And this one is from Not Quite Nigella
http://www.notquitenigella.com/2009/10/08/bacon-jam-your-wildest-dreams-come-true/
http://www.notquitenigella.com/2009/10/08/bacon-jam-your-wildest-dreams-come-true/
heather_in_sf
Well-known member
Ages ago I posted the bacon jam recipe from Tatiana Graf, Chris Cosentino's wife, she
shared it with me on twitter. It's delicious. If I can find it in the archives I will post the link.
shared it with me on twitter. It's delicious. If I can find it in the archives I will post the link.
mariadnoca
Moderator
REC: Bacon Jam
Heather I think this was it (but it doesn't have measurements, did you end up tweaking till you found amounts?)
Bacon Jam
1/2lb good bacon, chop & cook slow on lowest heat, at least 30min, til brown but not crispy. Remove bacon, reserve.
add 4 L red onions, diced, to bacon fat. Cook on lowest heat at least 1 hour. Chop bacon in cuisinart, add back to reduced onions.
Add maple syrup, apple cider vinegar, salt & pepper. Spread on anything (or everything). Store in fridge if there’s any left.
http://heatherinsf.wordpress.com/2010/01/15/bacon-jam-and-grilled-cheese-sandwiches/
Heather I think this was it (but it doesn't have measurements, did you end up tweaking till you found amounts?)
Bacon Jam
1/2lb good bacon, chop & cook slow on lowest heat, at least 30min, til brown but not crispy. Remove bacon, reserve.
add 4 L red onions, diced, to bacon fat. Cook on lowest heat at least 1 hour. Chop bacon in cuisinart, add back to reduced onions.
Add maple syrup, apple cider vinegar, salt & pepper. Spread on anything (or everything). Store in fridge if there’s any left.
http://heatherinsf.wordpress.com/2010/01/15/bacon-jam-and-grilled-cheese-sandwiches/
I made two bacon jams last night. They were very different and ultimately, I think I'd
like a mix of the two recipes. My notes are above, listed under links for the individual recipes, but in essence:
- I liked the Homesick Texan flavor best, although I'd recommend starting with one adobo chile (she says 1 - 4, I say 1 offered plenty of spice.) Also, it was on the bitter side, so I ended up adding the equivalent of approximately 2 tablespoons of brown sugar. I also added a whole piece of star anise, which added to the flavor significantly. Even with the added sugar, it's still not what I would consider sweet.
- The Yum Sugar recipe had a whole onion, which I liked because it basically melted into the sauce. As I mentioned above, it is very sweet, which I don't mind but it lacks a depth of flavor. The spice agent in this is Siracha, which I don't care for because it's heat that burns long after the bite and adds very little flavor of its own. I'm inclined to say the chipotle is the better choice, or at the very least, I'd change to crushed red peppers. Also note the recipe calls for 1 - 2 tablespoons of Siracha. I added 1 tablespoon + 1 teaspoon and it was way too hot for me. I also don't like the fact that the heat "blooms" after you've consumed the bite, and lingers for several minutes. This recipe also recommends simmering on the stovetop for 3-4 hours. 2 was perfect.
They've got bacon on sale at my local market so I'm thinking I'll go back and try a hybrid of these two recipes.
Something in my mind thinks that onion sauteed with a bit of apple would be good. The apple would add sweetness and pectin.
like a mix of the two recipes. My notes are above, listed under links for the individual recipes, but in essence:
- I liked the Homesick Texan flavor best, although I'd recommend starting with one adobo chile (she says 1 - 4, I say 1 offered plenty of spice.) Also, it was on the bitter side, so I ended up adding the equivalent of approximately 2 tablespoons of brown sugar. I also added a whole piece of star anise, which added to the flavor significantly. Even with the added sugar, it's still not what I would consider sweet.
- The Yum Sugar recipe had a whole onion, which I liked because it basically melted into the sauce. As I mentioned above, it is very sweet, which I don't mind but it lacks a depth of flavor. The spice agent in this is Siracha, which I don't care for because it's heat that burns long after the bite and adds very little flavor of its own. I'm inclined to say the chipotle is the better choice, or at the very least, I'd change to crushed red peppers. Also note the recipe calls for 1 - 2 tablespoons of Siracha. I added 1 tablespoon + 1 teaspoon and it was way too hot for me. I also don't like the fact that the heat "blooms" after you've consumed the bite, and lingers for several minutes. This recipe also recommends simmering on the stovetop for 3-4 hours. 2 was perfect.
They've got bacon on sale at my local market so I'm thinking I'll go back and try a hybrid of these two recipes.
Something in my mind thinks that onion sauteed with a bit of apple would be good. The apple would add sweetness and pectin.
Traca, Thanks for the post on your results. I was wondering if it could work in a crockpot. Did you
use any special bacon? It seems that people make it from both regular store brand to fancy butcher cuts. I am reluctant to "try" this with a butcher grade in the event I really do not like the end results.
Thanks again for the detailed update on your results!
Best,
Barb
use any special bacon? It seems that people make it from both regular store brand to fancy butcher cuts. I am reluctant to "try" this with a butcher grade in the event I really do not like the end results.
Thanks again for the detailed update on your results!
Best,
Barb
Yes, I think after you fry the bacon (or bake it) and sautee the aromatics, I'd
totally throw it in the crockpot to simmer. You'll want to keep an eye on it to make sure the moisture is maintained (I kept adding water as it simmered, but crockpot cooking uses less water. You wouldn't add as much water as I did, but it's a factor worth mentioning.)
In this recipe, there are so many other flavors going on, I don't think a good bacon is worth it. I used a close out brand at my grocery store. $4.99 for a pound of bacon. If I used the good stuff, you'd never know it.
totally throw it in the crockpot to simmer. You'll want to keep an eye on it to make sure the moisture is maintained (I kept adding water as it simmered, but crockpot cooking uses less water. You wouldn't add as much water as I did, but it's a factor worth mentioning.)
In this recipe, there are so many other flavors going on, I don't think a good bacon is worth it. I used a close out brand at my grocery store. $4.99 for a pound of bacon. If I used the good stuff, you'd never know it.