With a day off work, I have a day to work around home. It’s 7:30 and I sit at my kitchen counter watching the sun rise and stream into the windows along the east side of the house. It is how I imagined the sun in the early morning hours although the reflection on the carnival colored glass mosaic tiles behind my range hood is far more stunning then I could have predicted.
With a fresh pot of coffee brewed, I assembled the ingredients for Bacon Jam. I first saw the recipe on Not Quite Nigella’s website. I have modified it for my own tastes and to include honey from Biddan Ridge’s hives. I need to include this on the menu for the Thanksgiving weekend gathering.
1 lb bacon, chopped
6-8 cloves of garlic, chopped
1 large sweet onion
1 c strong black coffee
¼ apple cider vinegar
¼ c maple syrup
3 Tbsp Biddan Ridge Honey (or brown sugar)
1 Tbsp unsweetened cocoa powder
¼ tsp red pepper flakes
1 c water
Put all ingredients in a deep skillet EXCEPT the water and slow cook, uncovered for HOURS. After the first hour, add ¼ c water. Repeat each hour until it’s cooked down into a dark, rust brown concoction.
Let cool for 1 hour. Transfer to a food processor and pulse until desired spreadable consistency.
Makes 1 pint jar. Keep refrigerated. Spread on biscuits, crackers with cheese, burgers, as a base sauce for pizzas. Be creative.