Make a Reservation
Select a Date Party Size Time

Bacon Jam
Bacon Jam

Bacon Jam

From the Recipe Files of our Corporate Chef, Neal Langermann Neal created this BACON JAM recipe as an ingredient for his artistic HEIRLOOM TOMATO STACK Yield-one quart

INGREDIENTS:

  • 4 LBS BACON, CUT INTO ¼ INCH STRIPS
  • ½ CUP BACON DRIPPINGS
  • 2 CUPS JULIENNE YELLOW ONIONS
  • ½ CUP BROWN SUGAR
  • 1/4 CUP MINCED GARLIC
  • 1 TEASPOON CAYENNE PEPPER
  • ½ TEASPOON GROUND CINNAMON
  • ½ TEASPOON GROUND NUTMEG
  • 1 CUP BOURBON
  • 1 CUP COFFEE
  • ½ CUP SHERRY
  • ½ CUP MAPLE SYRUP
  • ¾ CUP KETCHUP

DIRECTIONS:

  • 1. COOK AND STIR BACON OVER MEDIUM HEAT UNTIL BACON BEGINS TO BROWN.
  • 2. DRAIN EXCESS GREASE LEAVING ¼ OF THE DRIPPINGS
  • 3. ADD ONIONS AND COOK UNTIL SOFTENED.
  • 4. ADD BROWN SUGAR, GARLIC, CAYENNE, CINNAMON, AND NUTMEG
  • 5. COOK UNTIL GARLIC HAS SOFTENED
  • 6. ADD BOURBON, COFFEE, SHERRY, AND MAPLE SYRUP
  • 7. BRING TO A BOIL AND LOWER HEAT
  • 8. COOK FOR TEN MINUTES AND ADD KETCHUP
  • 9. COOK FIVE MINUTES MORE AND TRANSFER TO ROBOT COUPE
  • 10. PULSE UNTIL SLIGHTLY CHUNKY

Leave a Reply

Your email address will not be published. Required fields are marked *