I came across this recipe quite awhile ago and instantly knew I wanted to make it.
I mean, how can you go wrong...Bacon Jam?!
IT IS SO GOOD!
We had it on Panini's yesterday and the entire family loved it.
Can't wait to put it on a burger or serve it with chicken.
Just in case you're wondering, this is what was on the panini.
Two different types of cheese. I used Havarti on the top of the ciabatta bun, followed by 2-3 slices of sun-dried tomato turkey, pepperoncini slices, dill pickle slices, and sliced onion. On the bottom bun I put down a layer of bacon jam, followed by some basil pesto and a small drizzle of good balsamic vinegar and then a layer of cheddar cheese. Put it together and brush will olive oil, then onto the panini maker.
It was perfect.
1 lb of good bacon, cut into pieces
4 cloves of garlic, minced
1 tsp cracked black pepper
1/2 tbsp Hungarian paprika
1 tsp cayenne pepper (I only used about 1/3 tsp)
1 cup of strong coffee (I used 3/4 cup coffee and 1/4 cup water)
3 tbsp apple cider vinegar
1/4 cup of light brown sugar
Begin by heating a large cast iron skillet on medium heat.
Add the sliced bacon pieces, and begin cooking this, rendering all of the fat,
and cooking just until slightly crisp, but not super crispy. This will take
about 10 minutes or so. During this time, prepare the rest of the ingredients.
When the bacon is cooked, remove with a slotted spoon onto
some paper towel to remove any excess fat. Pour off most of the bacon grease,
reserving for a later use. Return the skillet back to the heat and add the
tablespoon of butter. Toss in the onion and garlic, and let them begin to
sweat, cooking on medium heat for about 5 minutes, stirring along the way.
When the onions and garlic are cooked, add the salt and
pepper, along with the brown sugar. Give a good stir, letting the sugar begin
to melt away into the onions. After a couple of minutes, add the remaining
ingredients and let it come to a boil. Toss in the bacon, stir, and add this to
a slow cooker, on low heat, for 3 hours.
After a few hours in the slow cooker, place the mixture into
a food processor and pulse down for your desired consistency. I like mine to
have some recognizable bacon pieces, but pieces that are not
extremely big, almost like bacon bit consistency. Return the mixture to a sauce
pan, and cook on medium heat until most, if not all of the liquid evaporates,
leaving you with a jam like consistency.
Store in a sealed container for up to three weeks, if it
lasts that long.
Labels: bacon jam, ciabatta bread, condiments, panini