In the December issue of Martha Stewart's Everyday Food there is a recipe for Slow Cooker Bacon Jam. Ummmm lets see... Bacon slow cooked and then served on.... well anything. It is rich and delicious and is perfect on a slice of toasted baguette or even dolloped on top of a omelet. It would be great with a slice of gruyere cheese as well. Now to not sneak down to the kitchen and eat it by the spoonful.
makes 3 cups
total cooking time: 4 hours
1 1/2 pounds slice bacon cut into 1 inch pieces
2 medium yellow onions diced
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 c pure maple syrup
3/4 cup brewed coffee
In a large skillet cook bacon over medium heat until fat is rendered and bacon is lightly browned, about 25 minutes. Transfer bacon to paper towel lined plate and drain all but 1 tablespoon fat from skillet. Add onions and garlic and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup and coffee and bring to a boil, scraping any brown bits from bottom of the pan with wooden spoon.
Transfer to a slow cooker and cook for 3 1/2 to 4 hours until liquid is syrupy and thick. Transfer to a food processor and pulse 4 or 5 times until coarsely chopped. Cool to room temperature and refrigerate in airtight containers for up to 4 weeks.
Check it out in the newest issue, on newstands now