I have been all over the place lately. Physically, spiritually, mentally.
On the good side, I was in Colorado for my BFF’s 40th birthday. (Yay!) I also got to attend the Economic History Association’s dinner in DC and catch up with my favorite boss ever and some other pretty wonderful friends. I have been planning the Winter Accessories show with Cate and Jana. (Coming to you in December…. along with some further updates of the blog featuring some pretty awesome bags.)
On the bad side, I have some friends who are dealing with a whole lot of $#*^ right now. Broken body parts. Cancer. Rocky marriages. In my own life, I am totally stressed by motherhood and making sure my kids are getting what they need from me to be able to achieve some success as adults. It’s hard to see the challenges kids face and know that there is only so much I can do.
And to drown out some of the noise in my head as things get crazy up in here I’ve been experimenting with some comfort food combinations. Here is one that I have been thinking about for awhile. Bacon in a spreadable form.
Turns out it’s freakin’ delicious!
This recipe happens to come from Martha Stewart.
Slow-Cooker 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
There is a little bit of cooking to do before getting to the “slow cooker” part of this recipe. Cook bacon over medium-high in a large skillet, stirring occasionally. You want all the fat to be rendered and the bacon browned, but not really crispy. (about 20 minutes, or so.) With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet; add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee. 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.
Now for the “slow cooker” part. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, About 4 hours or so.
Transfer to a food processor or use a stick blender; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
This is really delicious over Brie cheese on bread. Or on pizza as a topping. Or with baked potatoes. Or spooned onto top of figs baked with Gorgonzola cheese. Or on hotdogs!!!
I am going to make this as part of our appetizer platter at the December Accessories show. Come and try it for yourself!