Canadian Maple Bourbon Bacon Jam

HAPPY CANADA DAY to all our Canadian followers and and fellow Canadians out there! We’re 1/4 Canadian here, Marlee is a dual Citizen and Christie just loves maple syrup and beavers.

This Bacon jam will totally make your d-eh! It’s savory, sweet, spicy and has coffee and bourbon. Bacon jam can go on burgers, sandwiches, toasted bread, or just take a spoonful by itself!
Have a good d-eh!

Turn this:

Maple Burbon Bacon Jam

Into this:

Maple Burbon Bacon Jam

http://www.closetcooking.com/2012/08/maple-bourbon-bacon-jam.html

Maple Burbon Bacon Jam 

Ingredients  

  • 1 lb Thick Cut Bacon
  • 1 Large Red Onion (Sliced)
  • 4 Large Cloves Garlic (Chopped)
  • 1/4 Cup Apple Cider Vinegar
  • 3/4 Cup Coffee (Brewed)
  • 1/4 Cup Dark Brown Sugar
  • 1/4 Cup Canadian Maple Syrup
  • 1/4 Cup Bourbon
  • 2 Chipotle Chilis in Adobo Sauce (Chopped)
  • 1/2 Teaspoon Cumin
  • Pepper

Step 1: 

First thing you want to do is stick your bacon in the freezer for 10 to 15 minutes, this will make it easier to cut! Next, cut your bacon into about 1 inch pieces.

Step 2: 

In a large skillet, cook the bacon over medium to low heat until the fat rendered and the bacon starts to become crispy. When the bacon become crispy, remove from the heat, and drain the fat.

Step 3: 

Using 1 tablespoon of the reserved bacon fat, heat and sauté the red onions until tender, about 5 to 7 minutes over medium heat.

Step 4: 

Next, add the chopped garlic and sauté until fragrant. No more than a minute.

Step 5: 

Deglaze the pan with cider vinegar.

Step 6: 

Add the coffee, brown sugar, syrup, bourbon, bacon pieces, chipotles, cumin, and pepper. Stir until combined, reduce the the heat to low and simmer for 1 to 2 hours. The jam will have a syrupy consistency, towards the end of the cooking time, you can defat the jam.

Step 7: 

In a mini food processor, pulse the jam three to four times to smooth out the jam.

Store in the fridge for up to 4 weeks. We also feel, it’s best served warm, so microwave for about 20 to 30 seconds before serving.

Maple Burbon Bacon Jam

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Bacon-Apple Jalapeño Poppers

Today’s recipe actually comes from one of our favorite Food Network Stars, Aarti Sequoia. These Bacon-Apple Jalapeño Poppers are the absolute best.

Anything wrapped in bacon is awesome, but the combination of spicy jalapeño filled with  green apples, green onions and cream cheese all wrapped up in salty bacon is just a slam dunk!

jalapenos

Bacon-Apple Jalapeño Poppers

Bacon-Apple Jalapeño Poppers

Bacon-Apple Jalapeño Poppers 

Ingredients 

  • 1 8oz package cream cheese (room temperature)
  • 6 green onions (roots sliced off, fine dice)
  • 1 large Granny Smith apple (finely diced)
  • Kosher Salt
  • Fresh Ground Pepper
  • 20 large jalapeños
  • 20 strips thick cut bacon (cut into halves)

Step 1: 

Preheat your oven to 375°F. Line a sheet pan with foil, parchment or a slip mat.

Step 2: 

In a large bowl, stir the cream cheese until begins to break down. Add the apples and the green onions. At this time, stir in some fresh cracked pepper and a pinch of kosher salt.

Step 3: 

Wearing a pair of gloves (THIS IS IMPORTANT), slice the jalapeños lengthwise. Next, deseed them by either cutting out the membrane or scoop it out using a small spoon.

Step 4: 

Using a pastry bag (or our handy ziplock/pastry bag tip), pipe the filling into the hollowed out jalapeños. Then, wrap the jalapeños with the bacon pieces. Secure the bacon to the jalapeños using a toothpick.

Bacon-Apple Jalapeño Poppers

Step 5: 

Line the poppers on the prepared sheet pan. Cook the poppers for 30-40 minutes, or until the bacon is cooked and browned on the bottom.

Bacon-Apple Jalapeño Poppers

Peaches says, “BACON?! You share with me?”

Bacon-Apple Jalapeño Poppers

Bacon-Apple Jalapeño Poppers

“You. Give. Me. Bacon.”

Bacon-Apple Jalapeño Poppers

Step 6: 

Allow to cool for at least five minutes, and then serve!!

Bacon-Apple Jalapeño Poppers

Bacon-Apple Jalapeño Poppers

Bruschetta al Pomodoro

“Day-old bread, month-old oil, and year-old wine”–Italian Proverb

This saying applies to today’s recipe, Bruschetta. Bruschetta, itself, is originally just toasted bread, olive oil and garlic.  It gained in popularity in the different regions of Italy, where they each made their own version.

The most popular version includes the proud colors of the Italian flag. Green = Basil, white =  garlic, red = tomatoes.  This is referred to as bruschetta al pomodoro.

Ours isn’t quite traditional, but it certainly has the flavors of it. We like a more saucy bruschetta, so the bread can absorb some of the Italian flag goodness aka basil, garlic, and tomatoes.

Bruschetta al pomodoro

How beautiful is our little basil plant.


Bruschetta al pomodoro

What you need:

  • cutting board
  • knife
  • garbage bowl

Ingredients:

  • 5 roma tomatoes
  • 1 can of crushed tomatoes (12 oz)
  • 3-4 cloves of garlic
  • Balsamic vinegar (to taste)
  • 6 fresh basil leaves
  • salt and pepper (to taste)
  • 1 baguette cut into slices

Step 1:

Slice tomatoes in half and de-seed. Dice into pieces. Place in a bowl. We don’t mind the skin, so we leave it on.

Bruschetta al pomodoro

Bruschetta al pomodoro

Bruschetta al pomodoro

Bruschetta al pomodoro

Step 2:

Peel the garlic and mince. While garlic is still on the cutting board, hit it with some salt here and use the side of your knife, sharp side obviously facing away from you for safety. Use the side of the knife to crush the garlic and salt until it breaks down, its like a paste. Scrape it up from the board and put it into the bowl with tomatoes.

Bruschetta al pomodoro

Bruschetta al pomodoro

Bruschetta al pomodoro

Step 3:

Take the basil leaves and pile them on top of each other. Then roll them up together. Slice thin ribbons of basil and place into the bowl with tomatoes and garlic.

Bruschetta al pomodoro

Bruschetta al pomodoro

Bruschetta al pomodoro

Bruschetta al pomodoro

Step 4:

Open the can of crushed tomatoes and dump it into the bowl of tomatoes and friends. Gently mix everything together, adding salt, pepper and balsamic to taste.

Bruschetta al pomodoro

Step 5: 

(Optional) You can toast your bread slices in the oven with some olive oil brushed on for a few minutes. We didn’t toast ours because we love the way the bread soaks up the juicy goodness. But traditional Bruschetta  is toasted or grilled.

Bruschetta al pomodoro


Happy Cooking!

Bacon Wrapped Goodness (Devils on Horseback)

Do you love Bacon? Silly question, everyone loves BACON. Okay, maybe not everyone… but in this house, WE LOVE BACON.

359We love Bacon on (or in) just about anything. Pancakes, French Toast, Cupcakes, Cheesecake (yeah, that happened and it was AMAZING) Salad, Jam, Bread, Biscuits…we could go on but you guys get the idea. BACON IS AWESOME.

the-most-interesting-man-in-the-world-meme-generator-i-don-t-always-eat-bacon-but-when-i-do-i-put-extra-bacon-on-my-bacon-1238c9For this recipe we are making Bacon Wrapped Dates! Also known as Devils on Horsebacks which date back all the way to Victorian England. This dish is normally served with Christmas dinner, but who said it could only be served at Christmas?

Again, you can’t go wrong here. Sweet? Good. Savory? Good. Dried Fruit? Good. Bacon? GOOD. Put it all together and you have a winning dish.

Now, don’t be scared but the main ingredient (besides, BACON) is dried prunes or dates. To some, that might seem unappealing, but trust us, it’s really good. It’s the perfect balance of sweet and savory.


What You Need

  • 1 baking sheet
  • Bacon (Thick Cut)
  • Dates/Prunes/Apricot (Really, it’s up to you and what you like, but prunes are the traditional choice*) We love Medjool dates.
  • Toothpicks

Step 1: 

Preheat the oven to 400°.

Step 2: 

If you’re using dates or prunes you must remove the pit first. Make a small incision and pop the pit out. Super easy.

Devils on Horseback

Step 3: 

Next take your Bacon and cut the pieces in halves. Easy!

Step 4: 

Take the Bacon piece and roll over your prune/date/apricot. Secure with a toothpick. Continue until you’ve finish, you may need two baking sheets depending on how many you make.

Devils on Horseback

Devils on Horseback

Devils on Horseback

Look at how cute our little kitchen helper is, she really loves BACON.

Step 5: 

Pop those suckers in the oven for about 20 minutes, but keep on eye on them. It all depends on how thick your bacon is, and how big the dried fruit is. For ours, it took about 20 minutes for the bacon to crisp up. Just keep an eye on them, until they’re crisped to your likeness.

Devils on Horseback

Step 6:

Once cooked, remove from oven and carefully remove the bacon wrapped goodness to a paper towel. Plate and eat them. You can take the toothpicks out if you want or use them as a means of eating it.

Devils on Horseback

*The first time we had these it was a mixture of prunes and apricots and you didn’t know which you were going to get. It’s a fun little surprise if using as an appetizer. If you got a prune it was a devil and if you got an apricot it was an angel.