Maple Bacon-Onion Jam
White Rose Manor @whiterosemanor
During a visit to the Biltmore House in Asheville, North Carolina, I "experienced" Maple Bacon-Onion Jam on a burger at their Bistro. They offered me the recipe, but I forgot to ask again when I left. This is my best interpretation of what I had there. I must say, 'I am not disappointed.'
Prep & Cook Video: https://www.facebook.com/547753118621621/videos/657504575011155/
Open in Cookpad AppCooking Instructions
- 1
Utensils needed: Large saute pan, wooden/silicone spoon, bowl to hold cooked bacon, scissors/knife to cut raw bacon, raw meat (red) cutting mat, vegetable knife, vegetable (green) cutting mat, 1/2 C. dry measuring cup, 1 C. liquid measuring cup, measure spoons, air-tight container for hot mixture, hot pads, stove, and optional spatter screen.
- 2
Chop onions. Pre-measure all ingredients.
- 3
With heat off and over large saute pan, cut cold, uncooked Bacon across the grain into 1/2 inch pieces. Turn on medium heat; stirring often, cook Bacon until soft-cooked, but done. Spoon cooked Bacon into bowl for later (no need to drain). Reserve 2 Tbs. of Bacon drippings in pan.
- 4
Add Onions to Bacon drippings and cook until translucent.
- 5
Add Brown sugar, maple extract, and Coffee to cooked Onions. Mix well.
- 6
Add Bacon to Onion mixture. Mix thoroughly.
- 7
Cook Bacon-Onion mixture until sugar begins to carmelize.
- 8
Add Balsalmic vinegar to Bacon-Onion mixture cooking until liquid is absorbed.
- 9
Serve hot as appetizer with crackers and cheese or on burgers hot off the grill. Can store in an air-tight container in the refrigerator for up to 3 weeks. Only reheat amount needed.
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