Bacon Jam!

Yes, that's what I said. BACON JAM!!

I know that I said that I was going all healthy like, but I just couldn't resist this. Especially
since I was getting together with a Bacon-Loving friend last week end. So, I had to make it and take some to her and the husband. They were my excuse to see what it was like. At least that's the story I'm going with.

BACON:  a heavenly bite of salty, smokey, meaty chewiness

JAM:  a sublime spoonful of bright, sweet, fruity, melt-in-your-mouth freshness

These words don't normally go together. Still, they are opposites, and opposites can be good together. Right?! It's just a matter of finding the right
balance.
How would bacon as jam be? Would the Maple Syrup and Brown Sugar add too much sweetness? I wouldn't like that; it would be sugary sweet not fruity sweet. Although a little maple syrup on my bacon is pretty good. The above Bacon-Loving friend made candied bacon once, and that was yummy.
Or would it be too savory some how? More like a beef jerky kind of condiment
Would it be smooth and spreadable like jam or chunky like a bruschette?
Here's hoping that it will be all of the above: A smokey sweet topping that would be just as tasty on a scone as a burger.  Let's find out together!


WHAT YOU WILL NEED:

2 pounds Bacon, cut into 1-inch pieces
1/2 cup bacon drippings
2 large Yellow Onions, cut into very thin slivers
1/2 cup Brown Sugar 
1/4 cup garlic, minced
1 teaspoon ground Cayenne Pepper

1/2 teaspoon ground Cinnamon 
1/2 teaspoon ground Nutmeg
1 cup Bourbon Whiskey
1 cup brewed Coffee
1/2 cup Sherry Vinegar 
1/2 cup Maple Syrup
3/4 cup Ketchup

HOW TO: 

1.  Cook Bacon in a large saucepan over medium-high heat until bacon starts to brown,

about 10 minutes. The Bacon will only be partially cooked at this point.

2.  Drain grease. The original recipe allows you keep a 1/2 cup of drippings. I drained as much as I could without being obsessive about it.

3.  Add Onions to Bacon, cook until soft, about 10 minutes.

4.  Add Brown Sugar, cook to melt and until Onions are sticky, about 5 minute.

5.  Add in Garlic, cayenne pepper, cinnamon, and nutmeg. Cook ans stir until garlic is soft, about 5 minutes.

6.  Add Bourbon Whiskey, Coffee, Sherry Vinegar, and Maple Syrup. Bring to a boil, reduce heat to low and cook until Bacon Jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes.

7.  Add Ketchup and cook 5 more minutes.

8.  Remove from heat, let Bacon Jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. I have an immersion blender that worked well for this.

9.  Bacon Jam will store in the refrigerator, covered, up to 2 weeks.

From allrecipes.com   


NOTES:

Everyone enjoyed!

It was really yummy. Delicious on both scones and burgers. There was a barbeque like flavor. It was multi-layered, sweet and savory, smooth and spreadable with a bit.

**** I, of course, did make some modifications and will continue until I get it just right.

1.  I used regular premium Bacon, but I think next time I will try something different. Pancetta perhaps or a peppered bacon. Definitely want to pump up the baconiness.

2.  Change up the Yellow Onion for a spicier Red Onion

3.   There was Jack Daniels in the house, so I used it, maybe step this up for a bolder richer brand.

4.  My friend can't tolerate much caffeine, so I omitted it.  Will have to try making it with the coffee. 

5.  I substituted Apple Cider Vinegar, as that was what was in the house. I think this was a good choice. I'll keep the Apple Cider Vinegar

6.  I used real Maple Syrup, of course. I have a dark rich small batch artisan made Syrup and will continue to use this or something like it.

7.  I may also play around with tomato options.  Not sure exactly.

 

Brownie Oreo Decadence

OK. So I did something that is out of my norm.  I usually don't go for the trendy, overly sweet, box-mix desserts.  I was trained as a pastry chef (trying to NOT sound snobbish here) and almost always bake from scratch, so the sort of cookie cutter, brand-centric foods that go around are not what I am drawn too. I really never have been, even as a girl. This is true in other areas as well. If it's trendy, I'm outta here! But I LOVE brownies and Oreo Cookies (who doesn't), so how could I resist!!

It started when a friend posted a picture of two Oreo Cookies sandwiched together with a Reese's Peanut Butter Cup in between then topped with chocolate. OH MY!!! It made my teeth hurt just looking at the picture, but boy did it look yummy! I've seen and/or eaten fried Oreo's, Oreo's inside chocolate chip cookies and other cookies, Oreo pie, Oreo cake, cakes made to look like an giant Oreo, Oreo ice cream, Oreo ice cream sandwiches, etc. America is having a love affair with the Oreo Cookie. If we can figure out how to add an Oreo, it'll be done (Oreo Recipes). Pan Seared Tuna with an Oreo Crust anyone? :D  Then I saw these, except that it was two cookies with two layers of peanut butter.  I think that is a bit too much, but I could do it with one cookie!  Some how this spoke to me.  I think it was the brownie.

So I set out to make them. A friends birthday was being celebrated and she just happens to love the chocolate peanut butter combo. Perfect! I would try them out on her and my other friends that would be joining us for dinner. I would make them for my co-workers too. I bought cute cupcake papers and pretty boxes to put them in for my friends. My co-workers will have to settle for the classic Tupperware container. I don't think that they will mind.

What you will need:

1, One package of Oreo Cookies
     Note: One package of Oreo Cookies (14.3 oz - 405 g) makes 3 dozen brownies.

2. Your favorite brownie recipe (or box-mix if you prefer)
     Note:  My recipe is for a 13 X 9 pan, I doubled it and made 50.

3. One jar of Creamy Peanut Butter


How to make them:

1. Make your Brownie mix as the recipe directs.

2. Scoop some Brownie mix into each Cupcake Paper.
You don't have to use the papers, but it made it very
easy to get out of the pan & they look pretty!

3. Place an Oreo Cookie on top of the brownie mix, push down slightly and twist to help evenly distribute the brownie mix around the sides.

4. Spoon about a tablespoon of Peanut Butter on top of each cookie.

5. Scoop more of the Brownie mix on top of the Peanut Butter, making sure that it fills in around the sides.

6. Bake as your recipe directs, or until still slightly moist in the center but firm.



Tips:

I think this works well for me because I could balance the sweetness of the Oreo with my choice of brownie recipes. My brownies are fudgey and not too sweet. Plus I used Smuckers Natural Peanut Butter, which also helped to balance the sweetness with a pure nutty flavor.

Make sure the Brownie mixture is a little runny, this will help distribute the mixture evenly over the Peanut Butter and Oreo. Pop it into a microwave for 30 seconds to help melt the butter and chocolate a bit. I did this today because it was both cold in the house and my ingredients were cold directly from the fridge. So my mixture was firm. This normally isn't a problem if I'm pouring it all into the 13 X 9 pan. Microwaving it helped to portion and distribute the mixture in the cups. Making it much easier and quicker to use.

I also bought Mint Oreo's. I think this would be tasty. I love mint. Of course, I would not use the Peanut Butter in this case. Be creative add any cookie and filling combo. Here are some suggestions:
     Original Oreo and Raspberry Jam or any Jam of your choice
     Original Oreo and Chocolate Ganash - for real chocolate decadence!!
     Oreo with Banana Split Filling and a Banana Slice
     Oreo with Mint Filling and Andie's Candies
     Oreo with Peanut Butter Filling and Peanut Butter - lots of Peanut Butter!!
     Oreo with Peanut Butter Filling and Chocolate Ganash
     Just pick your favorite Oreo Cookie and add another flavor if you like.

And ENJOY!!!


**** Don't worry, I haven't taken a complete nose-dive off the health wagon. I just think that a little dessert never hurt anyone!