Dunno if you guys have been watching but this week's TCLV showed a bacon jam that was supposedly delicious. Per the Bravo website http://www.bravotv.com/foodies/recipes/esc...ndied-bacon-jam here's the recipe.

1 cup bacon, cut into 2” X 1” X 1/2” pieces
¼ cup yellow onions, julienned
3 tablespoons dark brown sugar
1 tablespoon honey
3 cups chicken stock
1 tablespoon butter, unsalted

1. Render bacon in a heavy sauté pan in hot 500-degree F oven until bacon is crispy.

2. Pull from oven and remove bacon. Cook julienned onions in the remaining bacon fat, scraping the bits from the bottom of the pan until onions are dark golden.

3. Add brown sugar and stir to coat.

4. Add a third of the chicken stock and place pan back in the oven to simmer. Reduce mixture until thick, almost au sec (approx 5-15 minutes). Watch carefully that it doesn’t burn.

5. Add half of the remaining stock and reduce again until thick.

6. Add all of the remaining stock and remove pan from the oven. Season with salt, pepper, and espelette to taste.

7. Pour contents into a blender and puree until fairly smooth.

8. Pour contents back into sauté pan and stir in honey to combine.

9. Put pan back into oven and cook stirring frequently until deep brick red color is reached.

10. Re-season and mount with butter. Allow to cool to warm temperature. Reserve.


I've had bad luck with the Bravo recipes before. Does this smell like it will work or have they left out come crucial ingredients or steps?

I don't know if it will work but my mouth was watering reading it.

2 things:

I don't see where you add the bacon back in.

Secondly, I don't see why it needs to be blended. I actually don't like the texture of many blended things and would think that if you just cut the onions finer and proceeded as they suggest (actually, I think they make it too complicated because what they're describing is nothing new, they're basically carmelizing onions with bacon and then reducing enough stock over it to make a thick sauce)

If you've ever made choucrute (I know I spelled that wrong but it's a french side dish where you brown onions and bacon and cook sauerkraut with them), you basically do what they're doing here. The onions themselves will leach a bunch of liquid that will then reduce away as they carmelize and you're already on your way to this. A bit of sugar (which you may not even need depending on the onions, a bit of stock, and the butter mentioned and you're there.

ich liebe alsace

:DIVINGBOARD: