No, the title wasn’t wrong, and yes, you’ve read that right. After our recent post about this crazy good Bouquet of Bacon Roses we have found yet another delicious creation for any bacon lover out there!
We are talking about Bacon Jam…with Bourbon…and it’s nothing short of “sweet angels of Bacon-Heaven” having a breakfast romance with a shot of bourbon.
Once you get a little taste of it, you’ll want to slather it on everything in sight, adding bacon deliciousness to everything from your breakfast sandwich, to a random slice of bread, or spooning it straight out of the jar. Ok, maybe not spooning…well, maybe yes spooning. Trust me, you’ll want to. The original recipe delivered by Martha Stewart was already delicious and made you crave for more. But something was missing for me. Something essential. Exactly, this jam needed something as equally awesome and man cave worthy as bacon. Bourbon! Kim from cravingsofalunatic.com was the one who finally dared to take a chance, hoping to create something amazing. And she succeeded. Ok now, put your apron on and let’s make this orgasmic combination from heaven! (By the way, if anybody knows where to get some bacon pajamas, please leave us a comment! Kim would appreciate this as well)
- 1 and ½ pounds of bacon
- 2 cups of shallots, finely chopped
- 1 cup vidalia onion, or any sweet onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ cup bourbon
- ½ cup maple syrup
- ¼ cup balsamic vinegar
- ½ cup brown sugar
Cook the bacon in two frying pans to allow for room for it to crisp up properly. Cook over medium heat until it browns perfectly. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat off. Pulse your shallots and onions in the food processor or cut them by hand.
Leave about 1 to 2 tablespoons of the fat in one of the pan. Add shallot and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute.
Add the chili powder and smoked paprika, stir to combine.
Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose Continue boiling for about 2 to 3 minutes.
Add vinegar and brown sugar, continue to boil for about 3 minutes.
Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect. Personal choice.
Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken and look jam like in the process.
Turn off the stove top. Drain any excess fat off the bacon jam by pouring it through a sieve or use cheesecloth to drain it through.
Now you have two options, you can pop the mixture into a food processor and pulse until it breaks down more. Or you can leave it chunkier (I like the more rustic, chunkier look) and don’t bother pulsing it. Your choice.
Transfer to jars and store in the fridge.
You can heat it up in the microwave whenever you want to top something with the jam. I used it over smoked sausages cooked on the grill. Divine.
Serve with a big old bacon loving smile!
If this wasn’t bacon enough for you, go check out our Bouquet of Bacon Roses for an awesome Valentine’s Day gift idea!