In this clever version, bacon jam on toast is turned into a holiday treat. Photo courtesy DomesticFits.com. Here’s the recipe.
You’ve got time to whip up a batch of bacon jam, either to serve at Christmas breakfast or to give as a special gift.
Thia recipe is from chef Johnny Gnall, who teaches us that….
JAM + BACON DRIPPINGS = BACON JAM
“Sure, pork loins and roasts may get slathered or served with a fruity condiment,” says Chef Johnny. “But cured pork like bacon, guanciale, pancetta and prosciutto, used sparingly, makes a great accent and can steal the show, even in scant amounts. When you cook salt pork products or pork chops, simply save the drippings and make bacon jam!
“I keep a jar of bacon drippings in my fridge, adding to it each time I cook bacon. One of my favorite uses for the bacon fat is when I drop a tablespoon or so into a small sauce pan and add a few spoonfuls of whatever jam I happen to have on hand.”
Here’s the easy and inexpensive recipe (you don’t use expensive bacon, but the by-product from cooking it):
1. WHISK together the bacon drippings and jam in a small pot over medium heat. Heat just enough to melt the bacon fat and blend together, and add the chopped herbs to taste.
At this point, all you need is a thick slice of toast to make a very delicious and indulgent breakfast on the go. You could top it with an egg.
You could top it with arugula and cherry tomatoes for a Christmas appetizer or hors d’oeuvre, as in the photo. Or you could…
2. MAKE a sauce. You can stretch the bacon jam out with broth or water and use it as a quick and simple sauce over or in whatever grain you are serving. It goes particularly well with something hearty, like farro. Just a little of this rich, sweet concoction can turn any grain into a belly-warming home run. Or, dab some on mashed potatoes!
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