In this clever recipe, bacon jam on toast is turned into a holiday treat. Here’s the recipe (photo © Domestic Fits)..
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.
This recipe is from chef Johnny Gnall, who teaches us that….
“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. COOK the bacon. 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.
2. CHOP the cooked bacon and mix in.
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…
3. 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!
> THE HISTORY OF BACON
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