Right. Like I said, every time I bow out and plea too busy to post, I wind up posting more. Go figure.

This bacon jam. I did it for Swerve last week, and then served it to Jim this morning on a grilled burger. (I made the burgers out of half ground sirloin, half Spolumbo’s chorizo sausage, squeezed out of its casing. Shaped the pattie around a thick square slice of old cheddar. Then melted another square of Gouda on top on the barbecue for good measure.

To make the bacon jam, you chop and cook bacon, onions and garlic down with brown sugar and coffee and maple syrup until it turns into jam. Really. You should make this.











Bacon Jam

1 lb good-quality bacon 1 small onion, chopped 4-5 garlic cloves, chopped 1/2 cup packed brown sugar 1/2 cup brewed coffee (hot or cold) 1/4 cup maple syrup 1 Tbsp. balsamic vinegar (optional) 1 Tbsp. grainy mustard (optional)

1 Roughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings. Saute the onion and garlic cloves in the rest for 5 minutes, until soft and starting to turn golden. Return the bacon to the pan, add the brown sugar, coffee, maple syrup, vinegar and mustard and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam. If you like, cool and pulse in the food processor for a finer texture. Serve warm or cold.

Categorypork, preserves