BACON JAM
Steps:
- Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine. Cook, stirring occasionally, until the onions are soft and almost melting into the bacon fat, 30 to 40 minutes. If the pan starts to look dry or is browning too much, add a splash of water to deglaze.
- Stir in the brown sugar, cayenne pepper and grated garlic, then add the balsamic vinegar. Cook until the sugar dissolves and the mixture is thick, about 5 minutes. Turn off the heat.
- Transfer the mixture to a food processor. Pulse until the bacon is chopped slightly finer, 5 to 6 pulses.
- To serve, top the toast with the bacon jam and garnish with chopped chives.
BACON JAM
This recipe can be used for spooning on Granny's old-fashion biscuits, or put a dollop on fluffy scrambled eggs. On a toasted slice of a crusty bread or good crackers it would be divine. Whatever you use this for, it will work beautifully, because everything is better with bacon!
Provided by Cheryl Bricks
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 1h35m
Yield 32
Number Of Ingredients 13
Steps:
- Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
- Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.
- Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 9.6 g, Cholesterol 13.8 mg, Fat 7.7 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 2.8 g, Sodium 286.5 mg, Sugar 8 g
BEST BACON JAM
After sampling bacon jam at a restaurant, I just had to try making it at home. My family loved the result! Spread it on sandwich bread, hamburger buns, crackers, muffins-you name it. -Paula Marchesi, Lenhartsville, PA
Provided by Taste of Home
Time 2h
Yield 3-1/2 half-pints.
Number Of Ingredients 12
Steps:
- Rinse four 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. , In a 6-qt. stockpot, cook bacon in batches over medium heat until it starts to brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 3 tablespoons in pan. , Add onions to drippings; cook and stir over medium heat 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in coffee, vinegar, pineapple juice, Nutella, pineapple, brown sugar, cinnamon and pepper; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Cool slightly. Transfer to a blender in batches; cover and pulse until chopped., Return mixture to pan; bring to a boil. Simmer, uncovered, 15 minutes longer, stirring occasionally. Add peach nectar; simmer, uncovered, 20-30 minutes longer or until jam is thickened., Cool slightly. Store in airtight containers in the refrigerator up to 2 weeks.
Nutrition Facts :
BACON & CHEESE SANDWICHES
This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.
Nutrition Facts : Calories 743 calories, Fat 51g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 1263mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.
OPEN FACE BACON JAM AND EGG SANDWICH #A1
A.1. Original Sauce Recipe Contest Entry. For breakfast, lunch or dinner, this recipe will please all sandwich lovers! Bacon, tangy A.1., sugar, nuts, fried spinach, sunny side up egg, need I say more? Yum, yum!
Provided by Layersofflavor
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Fry bacon until crisp in a medium size non-stick pan over medium-high heat. Remove the bacon to paper towels. Remove all but 1 tablespoon of bacon grease. Add the onions to the remaining bacon grease and cook until soft and brown, approximately 10 minutes. Add the jelly, A.1., and brown sugar and cook for 12 - 15 minutes, stirring occasionally until sauce begins to thicken like jam. Stir in the walnuts and set aside.
- Add the oil to a small saucepan and heat until shimmering over high heat. Place rice flour, pepper, salt, and spinach leaves in a zip lock bag to coat. Lower heat to medium-high and drop in the spinach. Fry until lightly crisp, approximately 2 minutes. Remove to paper towels.
- To a small nonstick skillet, add one egg at a time and cook sunny side up.
- While eggs cook, heat buns according to package directions. Remove from oven and keep warm.
- To plate: Spread jam onto both cut sides of the roll, add 4 slices bacon to one side, then the spinach and tomatoes. Top with the egg and serve open faced. Enjoy!
- Note: extra jam can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 586.7, Fat 20.9, SaturatedFat 6.3, Cholesterol 221.2, Sodium 1425.2, Carbohydrate 81.2, Fiber 2.7, Sugar 46.1, Protein 20.8
BACON JAM HACKS RECIPE BY TASTY
Making this smoky, sweet, and savory spread is like keeping a secret weapon in your fridge. Stir into roasted Brussels sprouts, top a burger, spread on grilled cheese, dollop on mac n' cheese, or just eat with a spoon!
Provided by Tikeyah Whittle
Categories Snacks
Time 1h35m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Add the bacon to a cold large skillet. Turn the heat to medium and cook the bacon until crispy, 18-22 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain, leaving the rendered bacon grease in the pan.
- Reduce the heat to low. Add the onion and garlic to the pan with the bacon fat. Slowly cook the onions and garlic, stirring occasionally, until completely softened and dark golden brown, 70-80 minutes.
- Add the apple cider vinegar to the pan and cook, stirring frequently, until the liquid is reduced by half, about 10 minutes. Add the brown sugar, maple syrup, cayenne, cumin, salt, pepper and stir to incorporate. Return the cooked bacon to the pan. Continue to stir until a jam-like consistency is reached, another 5 minutes.
- Let cool for 5-10 minutes, then transfer the mixture to a food processor and pulse until mostly smooth with a bit of texture, similar to pesto. Transfer to a glass bowl to cool completely, skimming any excess fat that rises to the top.
- Store the jam in an airtight container in the refrigerator for up to 4 weeks. Warm before serving, then use on toast, mac 'n' cheese, and more!
- Enjoy!
Nutrition Facts : Calories 1405 calories, Carbohydrate 91 grams, Fat 79 grams, Fiber 2 grams, Protein 78 grams, Sugar 75 grams
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