Hi everyone! It’s Erin again, CNI’s resident Marketing Manager. One of my new favorite past times is adding recipes to my “Feeding Frenzy” board on Pinterest, and I’ve been cooking up a lot of great new recipes because of it.
This month’s recipe is all about one of the major loves of my life – BACON. I was recently invited to participate in my friend’s food swap, and wanted to bring something that would *hopefully* be a crowd pleaser. (Shoutout to the #LAfoodieSwap!) If you love bacon, I can pretty much guarantee that you will love this recipe. This bacon is quite literally, my jam. It is perfect as a spread for your homemade breakfast sandwiches, or solo on a piece of toast. (I may have had a spoonful or two by itself as well.)
Bacon Jam (Recipe via Martha Stewart Living)
- 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
- 2 cups finely chopped shallots (3 large or 8 small shallots)
- 4 small cloves garlic, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground mustard
- 1/2 cup bourbon
- 1/4 cup maple syrup
- 1/3 cup sherry vinegar
- 1/3 cup packed light brown sugar
- Spread half of the bacon in a single layer in a large skillet and cook over med-high heat, stirring frequently, until browned. (Approx. 20-30 minutes.) Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.
- Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, about 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
- Transfer mixture to a food processor or blender and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.
If you like this recipe, you can check out a few of the other contributions I’ve made to the CNI Recipe of the Month here: