Ingredients with Measurements:
- 1 pound bacon, chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 1/2 cup brown sugar
- 1/2 cup beer
- 1/4 cup apple cider vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Food processor
Step-by-step instructions:
1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the skillet.
2. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
3. Add the brown sugar, beer, apple cider vinegar, smoked paprika, and cayenne pepper to the skillet. Stir to combine.
4. Add the cooked bacon back to the skillet and stir to coat with the glaze.
5. Reduce the heat to low and let the mixture simmer for 30-40 minutes, stirring occasionally, until the mixture has thickened and become jam-like.
6. Season with salt and pepper to taste.
7. Let the mixture cool slightly before transferring it to a food processor. Pulse until the mixture is smooth but still has some texture.
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
Medium heat for cooking bacon and onion, low heat for simmering the glaze
Serving size:
Makes approximately 2 cups of bacon jam
Nutritional information:
Per serving (1 tablespoon):
Calories: 70
Fat: 4g
Carbohydrates: 7g
Protein: 2g
Substitutions for ingredients:
- Instead of beer, you can use apple juice or chicken broth.
- If you don't have smoked paprika, you can use regular paprika or chili powder.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Variations:
- Add chopped jalapenos or serrano peppers for extra heat.
- Use maple syrup instead of brown sugar for a sweeter jam.
- Add a tablespoon of Dijon mustard for a tangy kick.
Tips and tricks:
- Be sure to stir the mixture occasionally while it's simmering to prevent it from burning.
- Let the mixture cool slightly before pulsing it in the food processor to avoid any accidents.
- The bacon jam will thicken as it cools, so don't worry if it seems a bit runny while it's still hot.
Storage instructions:
Store the bacon jam in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the bacon jam in a small saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the bacon jam in a small bowl with a spoon for spreading on toast or crackers.
Garnishes:
Top the bacon jam with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve the bacon jam with cheese and crackers, on a burger, or as a topping for grilled chicken or pork.
Suggested side dishes:
Serve the bacon jam with roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the bacon jam is too thick, add a splash of beer or apple cider vinegar to thin it out.
- If the bacon jam is too runny, let it simmer for a bit longer to thicken.
Food safety advice:
- Be sure to cook the bacon until crispy to avoid any risk of foodborne illness.
- Store the bacon jam in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Bacon jam originated in the United States and has become a popular condiment in recent years.
Flavor profiles:
The bacon jam is sweet, smoky, and spicy, with a rich umami flavor from the bacon.
Serving suggestions:
Serve the bacon jam as a condiment for burgers, sandwiches, or grilled meats.
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