Two words. BACON JAM.
Yes, I jumped on the band-wagon and now I’m pretty much the band-leader. Love at first sight. Why didn’t I know I needed to be able to spread bacon. I’ve seen recipes all over and just needed long enough to whip it up.
I adapted Closet Cooking’s recipe to fit my tastes to avoid it being too spicy and added some red wine…because why not?!
1 ½ -2 pounds of bacon
1 large (or 2 small) onions, sliced
1 tbs garlic, chopped
¼ cup cider vinegar
1 cup coffee
½ cup brown sugar
¼ cup maple syrup
¼ cup red wine
1 pinch red pepper flakes
Crisp bacon in shifts, removing when crispy at medium high heat.
Leave a tablespoon of bacon drippings to sauté the onions. When they start to get translucent, add the garlic.
Deglaze the pan with the cider vinegar, then add the coffee, brown sugar, maple syrup, and wine. Add in the bacon.
Reduce the temperature to low and cook covered for an hour.
When cooled slightly and syrupy, process in a food processor until crumbled and spreadable.
Try not to eat it all in one sitting.
This stuff is seriously addictive. As in, it might disappear if you have a spoon too close to the jar.
Picture it: I made it late one afternoon on a Sunday. It was a beautiful day and sis came over for dinner. We grilled some cheese burgers and spread some bacon jam on them. Then I took one magical bite and time stood still. It was that good.
Ohh yeah, we ate some potato salad and a corn and tomato salad, but all I cared about were vehicles to be able to eat more bacon jam.