DLM Applewood Bacon Jam | Dorothy Lane Market

DLM Applewood Bacon Jam

PREP TIME 5 mins
COOK TIME 50 mins
SERVINGS 10
Chef Carrie Walters
  • POSTED Jul 23rd, 2021
  • BY Chef Carrie Walters

Adapted from www.food52.com

INGREDIENTS

  • 1 lb DLM Uncured Applewood Smoked Bacon
  • 1 shallot, minced
  • 1 jalapeno pepped, seeded and minced
  • ½ cup light brown sugar
  • ½ cup DLM Apple Cider Vinegar
  • 2 Tbsp DLM Freshly Squeezed Orange Juice
  • 4 Tbsp bourbon
  • 4 quarter-sized pieces fresh ginger, peeled
  • 2 bay leaves
  • 1 tsp DLM 100% Pure Honey

INSTRUCTIONS

1
Cook bacon in a sauté pan over medium heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, reserving 2 Tbsp of the bacon fat in pan. Cut bacon into 1/2-inch-wide pieces.
2
Sauté shallot and jalapeno until soft, about 2 minutes, scraping brown bits from the bottom of the pan.
3
Return bacon to pan and add brown sugar, cider vinegar, orange juice, Bourbon, ginger, and bay leaves. Cover the pan and bring to a boil. Then, reduce the heat and let simmer gently, uncovered, until most of liquid has evaporated, 10 to 15 minutes, stirring occasionally. Remove and discard bay leaves.
4
Transfer bacon mixture to a mini food processor and pulse until the bacon is finely diced but not puréed, 10 to 15 times, pausing to scrape down the side of the bowl.
5
Place the bacon jam in a small bowl or jar and stir in the honey and season to taste with black pepper. Serve literally on almost anything!

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DLM Applewood Bacon Jam

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 50 mins
SERVINGS 10

INGREDIENTS

  • 1 lb DLM Uncured Applewood Smoked Bacon
  • 1 shallot, minced
  • 1 jalapeno pepped, seeded and minced
  • ½ cup light brown sugar
  • ½ cup DLM Apple Cider Vinegar
  • 2 Tbsp DLM Freshly Squeezed Orange Juice
  • 4 Tbsp bourbon
  • 4 quarter-sized pieces fresh ginger, peeled
  • 2 bay leaves
  • 1 tsp DLM 100% Pure Honey

INSTRUCTIONS

1
Cook bacon in a sauté pan over medium heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, reserving 2 Tbsp of the bacon fat in pan. Cut bacon into 1/2-inch-wide pieces.
2
Sauté shallot and jalapeno until soft, about 2 minutes, scraping brown bits from the bottom of the pan.
3
Return bacon to pan and add brown sugar, cider vinegar, orange juice, Bourbon, ginger, and bay leaves. Cover the pan and bring to a boil. Then, reduce the heat and let simmer gently, uncovered, until most of liquid has evaporated, 10 to 15 minutes, stirring occasionally. Remove and discard bay leaves.
4
Transfer bacon mixture to a mini food processor and pulse until the bacon is finely diced but not puréed, 10 to 15 times, pausing to scrape down the side of the bowl.
5
Place the bacon jam in a small bowl or jar and stir in the honey and season to taste with black pepper. Serve literally on almost anything!

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