We’re back from Maui where we had a wonderful time with our friends from Idaho/Avery Island. The only wine related thing we did for a week is drink it. Of course, we had shipped a case of our Cabernet and Syrah over to enjoy with our dinners at home. Now we are back in Calistoga. Shopping after returning home, I bought a jar of bacon jam and loved the taste and texture, and then I could not stop imagining all the possible uses for this new condiment: breakfast toast, on a burger, potatoes, eggs,crostini and so many more. There are a few/many recipes out there (including Martha’s), but I customized my own to utilize some ingredients that I love (like Rum). It starts with a lot of ingredients that become a little gooey delicious mess that becomes a delicious jam.
makes 2 cups
1 pound smoked bacon, cut into 1 1/2 inch segments
4 garlic cloves, peeled, smashed and minced
3 large onions (3 1/2 inches diameter), peeled, cut into half and then thinly sliced
1/2 cup brown sugar
1/4 cup balsamic vinegar
1 cup very strong coffee
1/4 cup apple cider vinegar
1/4 cup dark rum
1/1/2 tablespoons Sciracha
freshly ground black pepper
1. Fry the bacon in a large heavy pot until crispy. Remove with a slotted spoon to a bowl lined with paper towels.
2. Discard (or save) all but 1 1/2 tablespoons of bacon fat and saute the sliced onions and garlic until they are just starting to caramelize.
3. Put the rest of the ingredients into the pot with the onions: the bacon, brown sugar, sciracha, vinegars, coffee and pepper and bring to a boil.
4. Lower the heat to a simmer and cook for about 2 hours, checking once in a while to see if some water needs to be added if the mixture is too dry.
5.When all the ingredients are melded and gooey, remove from the heat.
6. Pour the mixture into a food processor with a blade and pulse a couple of times until the mixture is the consistency that you want…chunky or smooth.
7. Put into jars (1 cup or 1/2 cup) and freeze or refrigerate until ready to use.