This bacon jam, originally developed for a peanut butter sandwich, has notes of coffee, black pepper, and sherry. This jam will speak to those who enjoy their bacon with a good dose of maple syrup — but the bacon flavor definitely comes through. I have since enjoyed it not only with peanut butter, but in several other variations of sandwich (chicken, egg, etc.) and I’m betting it would play nicely with a burger as well. I actually served it to my boyfriend, who declared that I had “improved on bacon,” and that this should replace bacon in every circumstance. So it has the ultimate Man’s Seal of Approval. Read the original post here.
Lily Bellow graduated in 2009 from Harvard University with a degree in English Literature. While in college, she bartended and cooked at the campus pub, and as a result has a difficult time eating chicken wings. She is the Managing Editor for Small Kitchen College.
Adapted slightly from Not Quite Nigella
Makes about 1/2 cup, or enough for 4-6 sandwiches
1/2 lb. bacon (about 8 strips)
2 cloves garlic, chopped
1/2 medium onion, sliced
1.5 tablespoons brown sugar
tabasco to taste (about 4 drops is probably good)
1/2 cup coffee
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
several grinds of black pepper
4-5 tablespoons of sherry, or to taste
Fry the bacon in a medium skillet until light brown. Remove from the pan and let cool for a couple minutes, and cut the strips to small, 1″ pieces with a pair of kitchen shears or scissors. Set aside.
Fry the onion and garlic in the same pan with the rendered bacon fat over medium heat until translucent, 3-5 minutes.
Transfer the bacon, onion, and garlic to a medium sized heavy-bottomed pot and add the remaining ingredients. Cover the pot and simmer for 2 hours, watching to be sure it doesn’t burn and adding 1/4 cup of water every 20 minutes. You can also taste as you go and add sherry or more pepper as needed.