Bacon Onion And Whiskey Jam Food

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 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.

BACON, ONION AND WHISKEY JAM

Steps:

• Place the bacon in a heavy-bottomed, 8" or so wide pot set over medium heat. Cook until the fat is rendered out and the bacon is slightly crispy. Now drain all but 1 Tbsp. of fat from the pot. Add the onion to the pot and cook until very tender and lightly caramelized, about 10 minutes. Mix in the remaining ingredients, bring to a simmer, and cook 10 to 15 minutes, until the liquids reduce and the mixture slightly thickens and becomes jam-like. Remove from the heat, transfer to a heatproof jar or serving bowl and cool to room temperature. Now cover and refrigerate until ready to serve. Bacon jam will keep several days in the refrigerator. When ready to serve, serve as is or heat the jam 20 seconds or so in the microwave, which will melt any bacon fat on the surface and give the jam a nice shine.

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.

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.

BACON JAM

Steps:

• Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
• Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.
• Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.

BACON JAM

Steps:

• Place the bacon pieces in a large sauté pan or cast-iron skillet over medium-low heat. (You're cooking the bacon over lower heat than normal to render out as much lard as possible without browning it.)
• While the bacon is still rendering, spoon about 1 tablespoon of the bacon fat into a separate sauté pan and add the onion. Cook over medium heat for about 15 minutes, stirring often and deglazing the pan occasionally by adding just a bit of water while scraping the caramelized bits from the pan with a spatula or wooden spoon. Once the onions are a deep brown, add the balsamic vinegar, brown sugar, chile powder, allspice, pepper, and salt and cook for 2 minutes more.
• Add the onion mixture to the pan with the bacon, turn the heat to low, and continue to cook, stirring occasionally, until most of the moisture has been absorbed (Josh says he cooks his for 6 hours).
• Remove the mixture from the heat, spoon into a jar with a tight-fitting lid, and place in the refrigerator overnight or until the mixture has set to a jamlike consistency. Store in the fridge for up to 2 or 3 weeks (longer if left unopened). Use as you would any condiment, as a topping for sandwiches, or slathered liberally on burgers.

BACON JAM

Steps:

• Fry the bacon in a large non-stick pan for 5-10 mins mins until golden and crisp. Remove with a slotted spoon and transfer to a plate, leaving the fat in the pan.
• Turn the heat to low and cook the onion in the bacon fat for 15-20 mins until soft and starting to brown. Stir in the garlic, sugar, cider vinegar, bourbon, maple syrup, coffee and the bacon.
• Cook slowly for 25-30 mins, stirring occasionally until thick and syrupy. Turn off the heat, leave to cool for a few mins, then carefully tip everything into a food processor. Pulse briefly to chop into small pieces, then leave the mixture to cool before packing it into two sterilised jars. Will keep for up to one month in the fridge.