Onion And Bacon Jam
In Seattle, the buzz about Bacon Jam started when a local food truck, Skillet, started slathering it on their fabulous burgers and hot sandwiches. Jars of Skillet’s Original Bacon Jam are now available online, but inspired chefs may prefer to make their own version. This is our favorite, with roasted garlic and shallots and a hint of black coffee. Use a spoonful with eggs, slather it on a grilled cheese sandwich, or put a delicate dollop on a canapé. The possibilities are endless.
Ingrediënten
Makes about 216 cups
- 5 cloves garlic unpeeled
- 2 shallots unpeeled
- 2 tablespoons extra-virgin olive oil 1 pound bacon coarsely chopped (about 3 cups)
- 1 pound red onions sliced (about 3 cups)
- 3 tablespoons light brown sugar
- 3 tablespoons maple syrup
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup coffee 8 ounces
- ¼ cup sherry vinegar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructies
- Preheat oven to 400°F.
- Cut the garlic cloves and shallots in half, exposing the flesh but leaving the skins on.
- Place them on a double piece of foil and drizzle with the olive oil, tossing to coat.
- Seal the foil into a pouch and bake until the garlic and shallots are soft, about 30 minutes.
- Cool slightly until easy to handle, and remove the skins.
- While the garlic and onions are roasting, cook the bacon in a large Dutch oven or saucepan over medium heat until crisp, working in batches if needed, about 8 minutes per batch.
- Transfer to paper towels, reserving rendered bacon fat in the pan.
- Pour out all but ¼ cup of the bacon fat.
- Save any extra fat for Clarified Bacon Fat Add the sliced onions and cook, stirring occasionally, until the onions are soft, 10-12 minutes.
- Add the roasted garlic and shallots, mashing them a bit with the back of a spoon.
- Return the bacon to the pot and stir in the remaining ingredients.
- Reduce the heat to low and simmer, partially covered, until the mixture becomes a deep, rich color and jam-like texture, about 2 hours.
- If the mixture begins to dry out before it is dark and soft, add a few tablespoons of water and stir often to prevent the jam from burning.
- Transfer jam to the bowl of a food processor and pulse until the jam is roughly chopped and more spreadable.
Notes / Tips / Wine Advice:
Serve warm or store refrigerated in an airtight container for up to 2 weeks.
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