Bacon Onion And Whiskey Jam Recipes

TURKEY CHEESEBURGER WITH ONION BACON WHISKEY JAM

Steps:

• 1. For the Burgers: Combine all of the burger ingredients in a large mixing bowl. Don't over mix. Separate into 8 patties, cover, set in the fridge and let them rest. Bring them out about 15 minutes before you are ready to cook them.
• 2. For the Jam: Put the bacon in a cold cast iron, or other heavy frying pan, add about 1 tablespoon of water to the pan, turn the heat to medium-high and cook until the fat has rendered out and the bacon is starting to become crisp, stirring occasionally. Don't let them get too well done. Remove the bacon from the pan and drain on paper towels. Set aside.
• 3. Pour out all but about 2 tablespoons of the bacon fat and return to the stove. Reduce the heat to medium, add the onions and the salt and cook uncovered for 10 to 15 minutes, stirring occasionally until the onions are starting to get soft.
• 4. At that point add the bacon, brown sugar and water, stir together, turn the heat to low, cover and continue cooking for 20 minutes. Remove the cover, add the whisky, turn the heat back up to medium and cook partially covered for 10 to 15 minutes. For the last couple of minutes, add the apple cider vinegar and combine thoroughly. This could be made ahead of time and reheated when needed.
• 5. (To save time, start the onions at the same time as the bacon, in a second pan with two tablespoons of vegetable oil and the salt, following the directions above. When the bacon is done, drain out most of the bacon fat, leaving about one tablespoon, and add the onions to that pot using a slotted spoon. Follow the remaining directions.)
• 6. Cooking the Burgers: Heat a heavy cast iron pan or grill pan to medium high, brush with oil or spray, press an indentation into the top of each patty with your thumb, and put on the patties. Cook for 4 minutes. Don't move them until they are ready to turn. Turn and cook an additional 3 to 4 minutes and check for desired doneness, about 150 deg. Continue to cook if necessary.
• 7. Turn the heat to low, tear the cheese slices into quarters and place the cheese on each burger, cover and allow to melt, 2-3 minutes. Remove from the heat, cover and let rest while assembling the burgers.
• 8. Assembling the sandwich: Brush a small amount of vegetable oil (optional) on each side of the pineapple rings and heat the rings in the pan that you cooked the burgers in, on medium-high, on both sides to develop a little crust.
• 9. Toast or grill the split muffins until brown and crispy, but not burnt.
• 10. Place a pineapple ring on each muffin bottom, followed by the burger. Spoon about 2 heaping tablespoons of the jam on top of each burger, cover with the top half of the muffin and serve.

BACON AND WHISKEY JAM

Steps:

• Sterilize two jam jars: wash them in hot soapy water then transfer them to a moderate oven to dry.
• Fry the bacon in a wide low-sided sauté pan, stirring frequently, until cooked and beginning to brown. Remove the bacon with a slotted spoon and set aside. If there is a lot of fat in the pan, discard most of it, leaving just enough to sweat the shallots-about 1 tablespoon. If there is not enough fat, add a little knob of butter-about 1/2 oz.
• Add the shallots and garlic to the pan and cook gently on a low heat until softened. Then add the spices and cook for a few minutes. Next, add the whiskey, turn up the heat and stir to deglaze the bottom of the pan and cook out most of the alcohol, being very careful as it may flame. Do not measure out the whiskey near the pan or flame.
• Finally, return the bacon to the pan, add the sugar, honey, vinegar and marmalade and let it bubble until it becomes sticky and glossy. Transfer into the sterilized jars, allow to cool, then label and store. This will keep up to 1 month in the fridge.
• Serve at room temperature, or even a little warm, on buttered toast.

SIMPLE ONION AND BACON JAM

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until fat has rendered and bacon is evenly browned but not yet crisped, about 5 minutes.
• Remove all but 2 tablespoons of bacon fat. Add onions to the pan with the bacon and cook, stirring frequently, over medium heat until onions are soft and lightly browned, 5 to 6 minutes. Lower heat to a simmer and add balsamic vinegar, maple syrup, and 1 tablespoon water.
• Simmer until jam comes together, 15 to 20 minutes. Stir in remaining tablespoon water and remove from heat.

SLOW COOKER BACON BOURBON JAM

Steps:

• 1. Cut bacon into 2" pieces. Sauté in a large sauce pan over medium heat stirring occasionally until bacon is halfway crispy, 15-20 minutes. Don't cook until bacon is completely crispy.
• 2. Using a slotted spoon, remove bacon to paper towels leaving approximately 2 tablespoons of grease in the pan.
• 3. Add onions and garlic to pan. Cook over medium heat until onions are translucent, approximately 5-6 minutes.
• 4. Add vinegar, syrup, whisky and brown sugar to onion mixture, stirring to combine. Increase heat to medium-high. Cook and stir for approximately two minutes, scraping up the cooked on bits from the bottom of the pan as you stir.
• 5. Remove from heat. Stir in bacon and honey. Transfer mixture to a 6-8 quart slow cooker. Cook uncovered on high for 3 1/2 -4 hours until mixture is thick and syrupy. Stir occasionally.
• 6. Transfer mixture to a food processor and pulse until mixture is coarsely and evenly chopped. Let cool. Store in a tightly sealed container in the refrigerator. Consistency will thicken to a spreadable jam texture in a few hours. Keeps up to four weeks.

GENTLEMAN'S WHISKEY BACON JAM

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels. Discard all but 2 tablespoons drippings. Add shallots and onion to the drippings; cook over medium heat until caramelized, stirring occasionally., Stir in garlic; cook 30 seconds. Add seasonings. Remove from heat; stir in whiskey and maple syrup. Increase heat to high; bring to a boil and cook 3 minutes, stirring constantly. Add vinegar and brown sugar; cook another 3 minutes, continuing to stir constantly., Add crumbled bacon; reduce heat to low and cook 12 minutes, stirring every few minutes. Allow jam to cool slightly. Pulse half the jam in a food processor until smooth; stir puree into remaining jam. Serve with assorted crackers.

BACON-ONION JAM

Steps:

• Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.
• Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. (Add a little more water as needed.)
• Taste the jam, and add salt and pepper if necessary.
• Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week.

MARK'S WHISKY AND ONION JAM

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add onions, sugar, and bay leaves. Cook onion mixture until onions are golden brown (20-25 minutes).
• Add remaining ingredients and bring to a simmer. Reduce heat to low. Cook, stirring occasionally, until liquid is dark golden and syrupy.
• Transfer ingredients to a bowl and set over an ice bath. Allow to cool and then transfer to an airtight container.
• Refrigerate for up to a month.