Coffee Infused Bourbon Bacon Onion Jam
Flavors / Smokes Used
|Flavor / Smoke||Usage Rate||Description|
|Nat Smoked Sugar RA16028||0.30%|
|Apple Cider Vinegar||1.50||0.09||42.60||4.26|
|Black pepper, fine ground||0.01||0.00||0.40||0.04|
|Brown Sugar, light||1.20||0.07||34.00||3.40|
|Coffee, brewed (not dark roast)||1.50||0.09||42.60||4.26|
|Yellow onions, chopped||19.64||1.23||556.80||55.68|
Bacon Jam is in the Adoption Stage, according to Datassential and is mentioned on 2% of all menus, a 395% increase in menu mentions over the past four years. We have adopted bacon jam here in the kitchens of Red Arrow. We used another trendy ingredient, bourbon, and our Nat Hardwood Smoked Sugar RA16028 to give this jam our own twist.
Method of Preparation:
- Cook bacon in a large skillet over moderately high heat, stirring occassionally, until crisp and brown, about 8-10 minutes. Transfer bacon to a paper towel lined plate to drain. Reserve 20 grams bacon fat in the skillet and discard the rest.
- Add onions in the skillet and cook over moderate heat, stirring occassionally, until wilted. Season with salt and pepper. Reduce the heat to low and cook, covered, stirring occassionally, until the onions are very tender and golden brown, about 30 minutes.
- Stir in the reserved bacon, coffee, bourbon, vinegar, brown sugar, thyme and 0.30% Red Arrow Nat Hardwood Smoked Sugar RA16028. Bring to a boil, reduce heat and cover. Cook until the liquid has reduced, about 10 minutes. Remove cover, increase heat to high and cook, stirring, until thick and jammy, about 3 minutes.