From chef David Mitchell of Raleigh’s Busy Bee Cafe, where it is served on a burger. This recipe makes a lot of bacon jam but Mitchell recommends adding it to grilled cheese sandwiches or macaroni and cheese, as a topping for French toast, waffles or toasted bread with fresh figs, or even as a ravioli filling or quick pasta sauce with a little chicken stock.
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1 pound bacon
3 1/4 cups sliced sweet onions
3/4 cup coffee
2/3 cup bourbon
1/3 cup maple syrup
2 tablespoons chipotle peppers in adobo sauce
1/4 cup minced garlic cloves
1 cup brown sugar
In a large Dutch oven, cook bacon over medium heat until fat starts to render out, about 5 to 10 minutes. Add onions and cook until caramelized, another 5 to 10 minutes.
While bacon and onions are cooking, combine coffee, bourbon, maple syrup, chipotle peppers, garlic cloves and brown sugar in a medium bowl; stir until sugar is dissolved. Set aside.
Once onions are softened and caramelized, add the other ingredients and simmer for 40 to 60 minutes until the liquid has reduced by half. Let mixture cool. Blend in a food processor until smooth.
Yield: about 3 to 4 cups.
[gpp_icon type=”summary”] Busy Bee’s Bacon Jam printable recipe