TV and some Bacon Jam [Chipotle Bacon Jam w Cheddar & Caramelized Onion Scones]



I realize I’m on a mad-posting binge this week. I hope you’ll forgive me for not posting like this every week going forward. It’s just been one of those months where I have so much to share with you. I don’t want you to feel left out, you know. 

Today I was incredibly lucky and honoured to be able to make my television debut! How odd it sounds to say that. No, I wasn’t on the Food Network or anything like that, but I may as well have been since it was just as cool. The local news station, CTV Morning Live, asked a few weeks back if I’d ever be interested in coming on to do a cooking demo and chat about the blog. Like there was even a question of if I’d do it. I jumped at the opportunity without so much as a thought. If you’re interested in the video, it can be seen here

 

Since I know everyone goes cuckoo for anything bacon related these days, it wasn’t hard for me to come to the decision that I was going to make Bacon Jam on the show. Of course, I knew people would be excited about the recipe, but I also sort of hoped that they’d be so excited that they wouldn’t notice how terribly nervous I was. I mask it well at times, but I’m paralyzingly shy in some situations. This was one of those times. I promised myself that I’d do more things that made me scared and uncomfortable this year, and this was probably the biggest one. 

Nerves aside, I was so happy to be able to show you all how to make the jam at home. It’s such a wonderful recipe and yields a savoury condiment that is surpassed by none. Spoon it over eggs, or a warm baguette, stuff pork or chicken with it, serve it on the side of a cheese plate, fry up with perogies, mix with ricotta for a pasta-filling….or simply spoon into your gob as I tend to do whenever I make it. It never lasts long enough to be able to serve it with something in this house. I admit, it’s not the prettiest of foods, but what it lacks in appearance, it more than makes up for in explosive flavour. If you’re stretched for some last minute gift ideas this holiday season, it also makes a very unique gift that any bacon-lover would be thrilled to receive. Do yourself a favour and cook up a batch as soon as humanly possible. Your life isn’t complete until you’ve tried it. 

And just so you have something extra delicious to serve them with, I’m going to share a recipe for Cheddar and Caramelized Onion scones. Slather the warm jam on one of these guys for a heavenly little treat. 
 
Chipotle Bacon Jam
adapted from Homesick Texan 

I’ve provided a sweet-maple variation at the bottom for those who don’t like or can’t  have things too spicy. It’s uses are just as varied as the chipotle version.

You can purchase the Chipotles in Adobo in the Mexican aisle of most grocery stores or specialty Latin stores. If you can’t find them, you can use ground chipotle peppers in a pinch. 

1 pound of bacon, cut into 2” chunks
1/4 cup onion, rough chopped
4 cloves of garlic, minced
1-4 chipotles en adobo, depending on spice tolerance
2 teaspoons adobo sauce from the can
1/2 tsp allspice
1/2 tsp cloves
1 cup of brewed coffee
1/4 cup apple cider vinegar 

In a large skillet or heavy pot over medium-high heat, cook the bacon, stirring occasionally until almost cooked through, 8-10 minutes. Add the diced onion and sweat until translucent, 2 minutes. Add the garlic, chilies, sauce and spices and cook for another minutes, stirring often. Add the coffee and vinegar and bring mixture to a boil. Reduce heat to a simmer and cover. Let the mixture simmer for 45 minutes - an hour. Remove lid and let liquid cook down. 





Using a hand blender or food processor, pulse the mixture a few times so it’s a coarse texture. Try not to turn it into a paste. It should be coarse with some pieces of bacon still in tact.



Eat right away or spoon into a jar and refrigerate. It will keep for a few weeks in the fridge. 

Maple Bacon Jam

1 pound of bacon
4 cloves of garlic, minced
1/4 cup onion, chopped rough
1/4 cup maple syrup

1/2 tsp cinnamon
1/4 tsp cloves
1 cup of brewed coffee
1/4 cup apple cider vinegar

Make the same way as the chipotle version.  

Cheddar & Caramelized Onion Scones

1 large onion, diced
1 tbsp olive oil
1 tbsp butter
salt
2 cups all purpose flour (or 3/4cups AP + 1/2 cup WW)
1 tbsp baking powder
1 tsp salt
1/4 cup cheddar cheese, diced into 1/2” cubes
1 cup heavy (whipping) cream

In a pan over medium-high heat, melt the butter and olive oil. Once melted, add the onions and a pinch or two of salt. Cook the onions, stirring every few minutes until they are deep brown and reduced in volume by half. 





Preheat oven to 375. 

In a large bowl, add the flour, baking powder and salt. Stir to combine. Add the onions and cheddar and stir. Add the cream and stir, pulling the dry ingredients from the edge of the bowl into the center, until dough has formed. It shouldn’t be sticky, but it should hold together when you press it. 





Dump bowl onto lightly floured counter top. Press everything into a ball and flatten. Fold one half over itself and flatten again. Turn 90 degrees. Repeat 4 times. Press the dough into a circle and cut into 8 pizza-slice-esque pieces. 



Arrange on a baking sheet and cook for 18-20 minutes or until lightly browned around the edges. 



Let cool for 5 minutes on the sheet and then move to a  cooling rack until completely cooled. Slice in half, slather with bacon jam (or butter, or nothing at all) and enjoy! 



 
Comments powered by Disqus