Today's post is all about bacon jam. An innovative condiment from Skillet Street Food, bacon jam is essentially all the things you like about baked beans without the beans themselves. There's a little vinegar, a little brown sugar, a shitton of bacon, and some onions, all rendered down into this spread.The taste of bacon jam, licked off a spoon, is a tad disconcerting after it's been lightly chilled, especially when you realize about 30% of what you're consuming is cold bacon fat. It looks like cat food straight out of the can. After that initial shock, though, it flows into a nice, very tangy, meaty flavor highly reminiscent of pulled pork. This tang makes it difficult to pair with everything. The suggestions lean towards the savory or mildly seasoned, like mashed potatoes. We found that this worked best on oatcakes, or a similar cracker with a sweet and salty taste. Maybe a graham cracker would work well, too.
Of course, we had to try it on French Toast.And with eggs.
Keepitcoming and I made a batch of French Toast using a country bread from Bread Euphoria. This bread was very dense and floury, with a crispy, chewy crust and a fluffy inside with a taste of sourdough. Good for absorbing French Toast batter, and even better for topping with bacon jam. The French Toast provided an interesting sensation unto its own. The onions clashed with the syrup and custardy sweetness of the toast. This might be more of a lunch brunch item than a breakfast staple. It lacks the crunch of bacon and the versatility, like an empty meat canvas, the strips hold, firmly stapling it into the category of savory spreads. It is not the most versatile of condiments.Overall, bacon jam is fun. It's riding on the coattails of the Great Bacon Wave of Fame, or GBWoF, thus making it popular and novel to all, and it has the potential to be more than just a dip for crackers or a topping with nachos. I'd like to try this in the future with some hearty sandwich combinations or in a bread dough.I couldn't leave you hanging on the recipe front, so without further ado, A Duo of Bacon Jam.
I. Kahlua French Toast
Ingredients (serves two)
Six slices of bread, medium thickness
A shot of Kahlua
A shot of milk or cream, about 1/4 cup
Salt to taste
A little brown sugar
1. Get out two pans, one to fry in and one to soak the bread in. Cut your bread and cram into the deeper soaking pan until all pieces fit.
2. Mix together your liquid ingredients until they're blended thoroughly.
3. Pour sauce all over the pieces of bread and let them soak until the liquid is completely absorbed or until each piece is mushy and heavy with deliciousness.4. Start heating up your pan. When you can drop a slice of butter in and have it sizzle, but not brown, it's ready. Butter the pan.
5. Fry pieces two to a batch until golden brown and crispy on the outside. Top with syrup or bacon jam.
II. Green eggs and jam
Ingredients (serves 2)
2 eggs, beaten
2 tbsp sour cream
1 heaping tbsp bacon jam
a few grates of cheese, any sort1. Mix your eggs and one of the tablespoons of sour cream together. Add salt and pepper to taste.
2. Heat up your pan on a very low heat and grease with your chosen lubricant. (We used bacon grease; WE ARE SO BAD!) When it's hot and sizzling, pour in the eggs.
3. As your eggs lay in a flat layer, gently push them towards the center and make soft, medium sized curds. This will take some time, but it will yield perfect, very tender eggs. Around the time when half the eggs are curds and the rest are starting to solidify, plop your jam in the center along with the sour cream.
4. Turn the heat up and move the eggs around, making sure there is no excess liquid on the bottom, sauce included. Mix in the bacon jam and sour cream thoroughly and grate cheese on top.
5. Finish when the eggs are completely cooked, tender, and coated with sauce, cheese, and jam. Serve immediately and enjoy.
Bacon jam. It works.
Labels: 7, appetizer, breakfast, lunch, meat, sandwich, shameless foodette