bacon jam

Bacon jam  is good ... real good stuff.  I had heard a lot about bacon jam about a year ago but, had yet to taste it.  When I saw that bacon jam sliders were on the menu for the sur la table street food cooking class I was in I knew the class was going to be rad.   So many good usable recipes.  One taste of this tangy spread and my mind was going wild with thoughts of what I could possibly spread it on.  It is that good.  It is so good that my friend who gave up meat could not resist trying it.  She did not regret her decision.  This bacon jam is so versatile it is like those gold platform wedges I have for the summer ... goes with almost everything.  Spread it on bread with goat cheese, add to grilled cheese, put on a warm biscuit, sliders, tomatoes ... I could go on and on.  Hot damn I want some bacon jam now.  Just try it.  You won't be mad you did.  It keeps in the refrigerator for 3 days but, seriously are you going to let bacon jam just sit there for 3 days?

I served this with the burrata and strawberry salad for appetizers at the lobster roll party.  My fun fun girlfriends liked the bacon jam.  Even my saucy daughter liked it.  Seriously who is she!

Bacon Jam
source: skillet's recipe presented at sur la table's street food class

1/2 pound good quality applewood smoked bacon, thick cut sliced into 1/4 inch strips
1/2 large sweet onion, peeled and cut into 1/4 " dice
4 cloves of garlic, minced
1 shot espresso (2 ounces)

1/2 cup light brown sugar
1/2 cup apple cider vinegar

3 tablespoons tomato paste

3 tablespoons balsamic vinegar

1 tablespoon paprika

1/4 teaspoon cinnamon

pinch of ground cloves

Directions

In a large, heavy pot or skillet cook the bacon over medium high heat until it's lightly browned and just starting to crisp (8-10 minutes). Remove bacon with slotted spoon.  Pour off all fat except 2 tablespoons.  Set bacon aside to cool.  

Add the onion and garlic and cook over medium heat until soft and translucent, 6-8 minutes.

Add brown sugar through cloves. Stir well to combine.

Add bacon back to pot/skillet, reduce heat to low and cook, stirring occasionally, until jam is dark brown and soft ~30-40 minutes.  Remove pot and let jam cool to room temperature.

Transfer jam to food processor and pulse jam until it reaches a chunky spreadable state.
Store in a glass jar. Enjoy!

fig and ginger jam

When life (or grandma) gives you figs .... you make jam!  I had never really had a fig until about 5 years ago at a wine tasting in Napa.  I was hooked.  The sweet fig with manchego cheese and wine was heavenly.  Soon after I realized Brad's grandma had a fig tree in her yard that produced a bumper crop each year.  I have become a happy receiver of the harvest each year.  I have been collecting recipes as I find them for fresh figs.  This year I decided on jam.  The sweet fig combined with the sharp ginger and tart lemon is delicious.  Even the 3 year old enjoyed it!  I envision making fig jam and brie paninis, a crostini with fig jam and manchego cheese and using this as a glaze on chicken. 

fig and ginger jam

adapted: cooking light

• 4  cups  coarsely chopped dark-skinned fresh figs (~ 15 large figs)
• 2 cups  sugar
• 1/3  cup  water
• 1/4  cup  fresh lemon juice (~ 1 large)
• 3  tablespoons  finely chopped crystallized ginger
• 1/4  teaspoon  salt

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30-40 minutes or until thick, stirring frequently. Cool; pour into airtight containers.
Note: Refrigerate Fig and Ginger Jam in airtight containers up to six weeks.