Bacon Jam For the ultimate homemade gift for the bacon aficionados in your life, bacon jam is the bomb. Slather it on hamburgers and grilled cheese sandwiches, or use it to make the ultimate in breakfast sandwiches. Once you try it you’ll find dozens of ways to use it, including eating it right out of the jar in your weaker moments. 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces 2 cups finely chopped shallots (from 3 large or 8 small shallots) 4 small cloves garlic, chopped (about 1 tablespoon) 1 teaspoon chili powder 1/2 teaspoon ground ginger 1/2 teaspoon ground mustard 1/2 cup bourbon 1/4 cup maple syrup 1/3 cup sherry vinegar 1/3 cup packed light-brown sugar Cook bacon (in two batches) until slightly crisp and remove from pan, reserving browned bits and 1 tablespoon fat in pan. Add shallots and garlic to pan and cook over medium heat, stirring, until translucent , about five minutes. Add chili powder, ginger and mustard and cook, stirring, one minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes. Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least one hour and up to four weeks. And for any self-described rednecks out there who wouldn’t appreciate an upscale gift no matter what, “Hillbilly Potpourri” is a cute gift to include with a 12-pack of cheap beer. Combine the following items in a small bowl or basket: peanut shells, beer bottle caps, toothpicks and spent shotgun shells. Serves 4, high-falutin’ table décor included. M
Shawn Nelson
Karen Lloyd
Ben Hoffman
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www.cbfg.net MANKATO MAGAZINE • may 2014 • 37