Bourbon Bacon Chutney Bacon Jam Recipes
BOURBON BACON CHUTNEY (BACON JAM)
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
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
Time 40m
Yield 1 cup
Number Of Ingredients 6
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
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
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.
BOURBON BACON CHUTNEY (BACON JAM)
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
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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- In a medium skillet, cook bacon, stirring occasionally, until done and on the verge of crispy, approximately 10 minutes. Remove to a paper towel-lined plate.
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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" } ] }
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