Bacon is one of the most loved pieces of meat in my house. Even our dog Clarence salivates when it is cooking. It is a great compliment to so many dishes and can be added to any meal regardless if it is breakfast, lunch or dinner. Bacon is something that we use a lot in our home and I am always trying different things with it. For example, bacon jam. Bacon jam is really just a relish that is slow cooked with onions, vinegar, brown sugar and spices. There are many different version of this recipe that you can find on the internet or even Pinterest, that include altering the cooking time between 2 and 6 hours and adding other ingredients such as a variety of spices, bourbon and even coffee.
I love serving this bacon jam as a topping for hamburgers or on a crostini with a piece of brie and then topped with the bacon jam.
Here is what you will need:
- 1 lb good-quality bacon
- 2 medium onion, chopped
- 2-3 garlic cloves, chopped
- 1/2 cup balsamic vinegar
- 1/2 cup packed brown sugar
- 1/4 cup pure maple syrup
- 1/2 cup brewed coffee (hot or cold)
How to make the bacon Jam:
- In a large skillet, cook bacon. With a slotted spoon, transfer bacon to paper towels to drain.
- Coarsely chop bacon.
- Add onions and garlic, and cook until onions are translucent, about 6 minutes.
- Add balsamic vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes.
- Add bacon and stir to combine.
- Transfer to a slow cooker and cook on high, uncovered, until liquid is syrupy, 3 – 4 hours.
- Let cool, then refrigerate in airtight containers, up to 4 weeks.
I hope this recipe inspires you to be creative in your kitchen – enjoy!
If you have been following my blog, you know that Friday nights is girls night for me, usually at my place. Paul is out playing hockey with the boys, Em is usually doing her own thing, so it is a great time for me to kick back with the girls, try new appy recipes and of course have a lovely glass of vino.
Every now and then, Paul has some of his buddies come by the house after hockey for a quick beer, so on those nights I like to include something different in my appies for them to eat when they get home.
One of the best all time hits, guaranteed to be a crowed pleaser are candied prosciutto. I first came across this recipe from Giada De Laurentiis and I thought to myself that this is a must try. I did alter some of the spices to match my own preferred flavoured profile so the recipe below reflects what I did but use whatever you like.
Sometimes I serve these on their own and sometimes I like to serve the with home made guacamole or hummus. On their own or with dip these meat treats are so good, they are a little pieces of meat candy heaven!
Here is what you will need:
- 5 to 10 pieces of thinly sliced prosciutto
- 2 tbs sugar
- 1/4 tsp salt
- 1/8 tsp of chili powder
- 1/8 tsp of paprika
- Pinch of cayenne
- Drizzle of olive oil
Here is how to make the candied prosciutto:
- Preheat the oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- Lay the prosciutto slices on the parchment lined baking sheet without touching.
- In a small bowl, mix together the sugar, salt, chili powder, paprika and cayenne.
- Brush each slice of prosciutto with some olive oil and sprinkle with the spice mix.
- Bake until the prosciutto is beginning to crisp and the sugar is caramelized, 16 to 18 minutes.
- Transfer to a cooling rack to cool completely.
- Blot with a paper towel if beads of oil form.
I hope this inspires you to be creative in your kitchen – enjoy!
If you would like to view Giada’s original recipe go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/candied-prosciutto.