Wednesday, 14 November 2012

Chef Dez's Rosemary Maple Bacon Jam

Lepp Farm Market in Abbotsford, BC (my favourite store in Abbotsford!)  had a recipe for Rosemary Maple Bacon Jam in their recent newsletter. I had to try it since I have seen it on cooking shows and it is all the rage these days. This recipe makes a thick sweet and salty condiment that you can put on burgers or even a piece of cheese.  It can be stored in the fridge for up to 3 weeks. This is Chef Dez's Rosemary Maple Bacon Jam. 

You will need:

  • 1 pound of good quality bacon -chopped
  • 2 onions -chopped fine
  • 6-8 cloves garlic-chopped fine
  • 1 cup coffee
  • 2/3 cup brown sugar
  • 1/2 cup maple syrup (only use the real stuff!)
  • 1/2 cup apple cider vinegar
  • 1 tbsp fresh rosemary-chopped

Step 1: chop and cook bacon until browned but just before it goes crispy. This will take approx 20 minutes on a medium heat. Stir occasionally and more at the end to avoid burning and to cook evenly. Pat dry. Remove all bacon fat except 1 tbsp to continue cooking.

Step 2: chop all remaining ingredients. Onions, garlic and rosemary. Gather coffee, brown sugar, maple syrup and vinegar.

Step 3: in the same pan cook onions for 3-4 minutes, then add garlic cook 5-7 minutes until just starting to brown around the edges.

Step 4: add coffee, brown sugar, maple syrup vinegar, rosemary and bacon. Bring to a boil then cook on low for 90 minutes. It will reduce and thicken however, it may seem like it is too watery but, it will thicken as it cools.

Step 5: Pulse in food processor a few times. It can be stored in fridge up to 3 weeks and it will firm up but, still remains spreadable.

great on burgers, pizza a piece of cheese etc...crazy and weird but, worth 

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