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Thursday, March 15, 2012

Deviled Eggs With Bacon Jam

Bacon Jam??? Oh yes, you heard that right! Even though mine kinda looks more like bacon meatballs... which isn't a bad thing either! Two reasons, I think I needed to add a little water to it while it was cooking and in my rush to get a pic in natural light the bacon was still cold so it's more solid. That's my story any way, couldn't have been my inability to follow directions:@) It's still tasty though!

The recipe comes from Martha Stewart but I first saw it on Pam's blog here, make sure you check out her pic for how it really should look. This is one of those recipes I just had to try for the novelty of it, glad I did!

Notes:
  • I think it's important to mention that it has the consistency of a very grainy mustard.
  • This is sweet, with a touch of tang and tastes, as you'd imagine, like bacon:@)
  • It makes approximately 2 1/2 cups as written. All I kept thinking as I was cooking the bacon was "that's a lot of pig!".
  • I've topped bagels with it, made the eggs and added a heaping spoonful to guacamole-man that's good! I plan to freeze cubes of it to add to beans or pea soup. Martha suggests using it as an appetizer and sending small jars of it home with your guests-a very good idea!
  • Do I feel this needs to be made in a crock pot? No, I think the oven or a very low setting on the stove (with a nice heavy bottomed pan and occasional stirring) would work as well.
What's that you ask? What did Earl have to say about the Bacon Jam?
We'll be discussing his attitude later...

Bacon Jam
  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 medium yellow onions, diced small
  • 3 garlic cloves, smashed and peeled
  • 1/2 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 1/4 cup pure maple syrup
  • 3/4 cup brewed coffee
  1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); 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, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
  2. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Have a happy day!

I'm joining: Foodie FridaySeasonal Sunday and On The Menu Monday

33 comments:

  1. Mouth watering! I have seen this done several times recently and had never seen it before that. It is something I would have come up with if I was just smart enough! xo

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  2. LOVE IT no matter what the consistency! Your version ALSO gave me the idea of making little sausage meatballs to top my deviled eggs..Hmmmm, doesn't that sound good! Yours are wonderful and Thank you for telling us about this YUMMMMY topping.
    Hugs,
    Donna

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  3. First your bacon jam makes my mouth water then Donna's suggestion for sausage balls on the eggs and now I have to get off the computer and go have supper. You guys made me so hungry.
    I can just smell that jam now.

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  4. wow, wow that sounds soooo good!

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  5. This sounds too good! I HAVE to try it! Thanks, Lynn!

    XO,
    Jane

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  6. Sounds good and your eggs are pretty. I'm sure it's tasty!

    Pat

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  7. What a great addition to deviled eggs! I do think you need to do something about Earl's attitude. He's getting a little sassy!!!!

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  8. This recipe is right up my hubby's alley... two of his favorite things combined! I'll have to surprise him and give this a try.

    Thanks for the tips on freezing them for other uses too. I'm always in need of creative food storage tips!

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  9. My goodness this is really interesting! Amazing how different combinations of food can create such yumminess! Have a terrific weekend!

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  10. Bacon!! Did you say bacon?? We can't pass up anything bacon at my house. The bacon jam intrigues me! I'm gonna have to try it!!

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  11. SHUT THE FRONT DOOR!!!! Bacon jam? Bacon jam???? My husband will fall in love with me all over again.

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  12. What a wonderful low carb treat! I have never heard of anything like it.

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  13. Wow, you could do a lot with that recipe.

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  14. That looks good! Bacon has a way of just bringing something simple to new heights.

    Have a great weekend.
    Velva

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  15. What a fun recipe! I personally think your photos are great! And I'm just imagining all sorts of lovely ways to use this bacon jam!

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  16. WHAT? That's awesome. I am making deviled eggs today and now... bacon jam!

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  17. I pinned a Bacon Jam recipe to my Pintrest, but haven't tried it yet. Putting it on a deviled egg is pure genius!

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  18. How delicious is this! I like deviled eggs and this takes them to another level!

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  19. These eggs look better than any deviled eggs I have ever made. My look more like saints ;)

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  20. This sounds unbelievably delicious. I can't wait to give this a try. I hope you have a great day. Blessings...Mary

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  21. Pig in a blanket of egg - what could be better :) Earl needs a time out I think!

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  22. Lynn, I posted a recipe today, featuring your post on Deviled Dyed Eggs. I hope you don't mind, but I loved this idea, tried it last year and had to share it. xoxo

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  23. Hooray for errors, it looks piggy-licious! Have I told you you have a wonderful way with eggs?

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  24. ooh this could really really be a goodie. It really looks good. My guys will love this, thanks for sharing! xo marlis

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  25. It has to to good, it it has bacon in it! Thanks for sharing Joann

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  26. Lynn, these are great ~ both pretty and tasty. I'm going to serve this at our next brunch. Thanks for posting this idea. ~ sarah

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  27. Bacon jam or meatball~ what a great idea!

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  28. That sounds really interesting! I am surprised Earl didn't get peturbed!
    Have to try it, good old Martha.

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  29. Hello again~~~Wow this looks yummy too!
    :))

    xo
    Kay Ellen

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  30. I am going to have to try the bacon jam. Wow.

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  31. Hello Lady,
    First of all, I will buy a slow cooker. It is not really in use in Sweden. Now, that I am doing more American, Asian & English food and slow cooker is always in the cooking.

    I love to try this as well. I adore to try new recipes.

    Hope you had a great w/end and a blessed week to come.

    Greeting from a windy Stockholm,
    /CC

    http://yummilicouschubbychieque.blogspot.se

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  32. Never in my life have I heard of such a thing, but it sounds fabulous and I can't wait to give it a try. Maybe for Easter Breakfast :)

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  33. Interesting. Very different. Great to have you be a part of Seasonal Sundays.

    - The Tablescaper

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