Bourbon Bacon Chutney Bacon Jam Food

BOURBON BACON CHUTNEY (BACON JAM)

Bourbon Bacon Chutney (Bacon Jam) image

I have seen this served as both a bacon chutney and a bacon jam but really it is neither. Having said that, any true bacon fan must try this recipe! Serve on top of steak, in burgers, or eat with a spoon as a decadent treat.

Provided by Bush Cook

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 55m

Yield 8

Number Of Ingredients 5

Ingredients

12 slices smoky bacon, finely chopped
2 onions, finely chopped
2 tablespoons butter
3 cloves garlic, minced
½ cup bourbon

Steps:

Heat a large skillet over medium-low heat; add bacon. Cook and stir until bacon turns golden, about 10 minutes. Reduce heat; add onions, butter, and garlic. Cook, stirring occasionally, until onions soften, about 20 minutes.
Pour bourbon into skillet. Simmer, uncovered, until most of the liquid evaporates but bacon and onion mixture is still moist, about 15 minutes.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 3.2 g, Cholesterol 22.8 mg, Fat 8.7 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 3.7 g, Sodium 339.5 mg, Sugar 1.2 g

BACON, ONION AND WHISKEY JAM

Bacon, Onion and Whiskey Jam image

Time 40m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1/2 lb sliced bacon, finely diced (cut into small 1/4" cubes)
1 1/2 cups finely diced onion
1/2 cup Canadian or Bourbon whiskey
1/2 cup packed golden brown sugar
1/4 cup apple juice
1/4 cup cider vinegar

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.

BACON-BOURBON JAM

Bacon-Bourbon Jam image

The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try it on toast, in place of mayonnaise in a sandwich, or slathered on pancakes. It will keep for a month in the fridge. No need to use fancy bacon; regular supermarket bacon will work perfectly well. Transcribed from a recipe at Serious Eats. http://bit.ly/e1MPDp

Provided by DrGaellon

Categories Pork

Time 4h15m

Yield 3 cups, 24 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs bacon, cut crosswise into 1-inch pieces
2 medium onions, diced (about 2 cups)
3 medium garlic cloves, peeled and coarsely chopped (about 2 teaspoons)
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup maple syrup
6 tablespoons brewed coffee
6 tablespoons Bourbon

Steps:

Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.
Transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat and discard remainder. Add bacon fat, onions and garlic to one skillet and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.
Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours.
Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.

BACON JAM

Bacon jam image

Make this moreish bacon jam as a gift for friends and family. It's surprisingly easy to make, tastes divine and will keep up to a month in the fridge

Provided by Miriam Nice

Categories Condiment

Time 1h5m

Yield Makes 2 jars

Number Of Ingredients 8

Ingredients

500g smoked bacon lardons
1 large white onion , finely sliced
2 garlic cloves , crushed
85g light brown sugar
2 tbsp cider vinegar
1 tbsp bourbon whiskey
2 tbsp maple syrup
100ml freshly brewed strong black coffee

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.

Nutrition Facts : Calories 62 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 3 grams protein, Sodium 0.48 milligram of sodium

BOURBON BACON CHUTNEY (BACON JAM)

Bourbon Bacon Chutney (Bacon Jam) image

I have seen this served as both a bacon chutney and a bacon jam but really it is neither. Having said that, any true bacon fan must try this recipe! Serve on top of steak, in burgers, or eat with a spoon as a decadent treat.

Provided by Bush Cook

Categories Chutney

Time 55m

Yield 8

Number Of Ingredients 5

Ingredients

12 slices smoky bacon, finely chopped
2 onions, finely chopped
2 tablespoons butter
3 cloves garlic, minced
½ cup bourbon

Steps:

Heat a large skillet over medium-low heat; add bacon. Cook and stir until bacon turns golden, about 10 minutes. Reduce heat; add onions, butter, and garlic. Cook, stirring occasionally, until onions soften, about 20 minutes.
Pour bourbon into skillet. Simmer, uncovered, until most of the liquid evaporates but bacon and onion mixture is still moist, about 15 minutes.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 3.2 g, Cholesterol 22.8 mg, Fat 8.7 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 3.7 g, Sodium 339.5 mg, Sugar 1.2 g

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{ "@type": "HowToSection", "name": "Prep Work", "itemListElement": [ { "@type": "HowToStep", "text": "Peel, halve, then thinly slice the onions. Cover and set aside. Covering the onions will stop your eyes from watering further.", "name": "Peel, halve, then thinly slice the onions. Cover and set aside. Covering the onions will stop your eyes from watering further.", "url": "https://www.linsfood.com/beef-bacon-jam-bacon-chutney/#wprm-recipe-34187-step-0-0" }, { "@type": "HowToStep", "text": "Using the same board and knife, chop up the beef bacon into bite-sized pieces, about 2.5cm/1". This will require some effort because of the fat. Just "saw through" the fat.", "name": "Using the same board and knife, chop up the beef bacon into bite-sized pieces, about 2.5cm/1". This will require some effort because of the fat. Just "saw through" the fat.", "url": "https://www.linsfood.com/beef-bacon-jam-bacon-chutney/#wprm-recipe-34187-step-0-1" } ] }
{ "@type": "HowToSection", "name": "Let's get Cooking", "itemListElement": [ { "@type": "HowToStep", "text": "Heat a large frying pan on medium heat and tip in the bacon slices. Fry for about 5 minutes to crisp the bacon up. This level of heat (as opposed to high for browning) will draw out the bacon fat. When done, tip out onto a kitchen paper line plate and set aside.", "name": "Heat a large frying pan on medium heat and tip in the bacon slices. Fry for about 5 minutes to crisp the bacon up. This level of heat (as opposed to high for browning) will draw out the bacon fat. When done, tip out onto a kitchen paper line plate and set aside.", "url": "https://www.linsfood.com/beef-bacon-jam-bacon-chutney/#wprm-recipe-34187-step-1-0" }, { "@type": "HowToStep", "text": "Pour most of the remaining fat into a cup, leaving behind 1 tablespoon. The extra fat can be used in place of your regular cooking oil, not that you'll have much. If you don't have ny fat in the pan, just add 1 Tbsp of EV ol

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