I made bacon jam.
I am also watching golf…on TV.
Today is weird.
I don’t even know me right now.
I enjoy bacon. I am a fan of jam. I figured I would love bacon jam. I was right.
I can’t play golf. I have never played one hole let alone a front nine or back nine or a full eighteen, which honestly is a little overkill. I can count the number of times I have played putt putt on my left hand (or right for that matter). My only attempt at golf was as a kid, we hit golf balls in my grandparent’s orchard…I spent more time searching for my golf balls in the bean/corn fields that flanked the sides of the orchard. A result of hooks and slices. I never grasped the ability to hit is straight. And those miniature golf pencils used for keeping score …we used those to keep score of the never-ending gin rummy game. That has to count for something. No?
Wanna know my favorite bit about golf? Yep, I have one. 1. A single thing. When the golfer swings and after he hits the ball and he finally looks up, watching/searching for his ball and the club is still in the air, holding the follow through, and he finally, ever so slightly, releases his grip on the golf club, and it effortlessly slips through his hands and comes to an unexpected halt once the club-head reaches his clasped hands. I like that. I haven’t a clue why.
But you see, they are playing at Pebble Beach. And it is a Pro Am (whatever that means) all I know is that Andy Roddick and Tony Romo are playing and the scenery is stunning. Breath taking views of the Pacific Ocean. Waves crashing against cliffs. Cliffs that have the greenest grass growing thick and lush right up to the its edge and stopping abruptly. The stark difference between the shockingly green grass and the dark glossy rocky cliffs leaves me staring blankly at the TV…and also wondering how these golfers can remain focused….and if they allow nongolfers the chance to simply walk the course…I don’t want to golf. Sitting. Staring. And listening would be enough.
(I take pics on a chair sometimes…)
Holy crap…now they are showing dogs chasing frisbees/sticks into the ocean…in slow motion. Carmel Beach. Dear PGA…not fair. Not fair at all. Actually, this is quite mean. I am still unsure about golf…but I am a huge fan of Pebble Beach. Or Monterey. Fine, California in general. Oh geez..now they are showing a seal floating on his back in the water. Is this place even real? Great, there’s a whale. This is just bonkers.
What does bacon jam and golf have in common. Nothing. Zero. Other than they are both happening in my life right now.
Bacon jam has been wedged (oh no…golf references!) in my brain since I have seen it floating around the world wide web, countless magazines, and the like. I finally took the time to slice some onions, render a few pounds of bacon, and slowly cook down the combination of bourbon, maple syrup, coffee, and brown sugar until a jammy consistency remained.
Slathered on toast, an egg sandwich…pancakes? Ok. Stirred in scrambled eggs? Yes! Waffles? … perfect! I am even thinking grilled cheese. I have a full jar in my fridge…I don’t plan on sharing…it is going to be tested in/on everything 🙂
My poor heart.
- 2 pounds Bacon, cut into 1 inch pieces
- 2 Large Yellow Onions, rough dice
- 4 cloves garlic, Peeled and smashed
- 1/2 Cup Apple Cider Vinegar
- 1/2 Cup Brown Sugar (light or dark), packed
- 1/2 Cup Pure Maple Syrup
- 1 Cup Strong brewed Black Coffee
- 1/2 Cup Bourbon (optional)
- Pinch of Red Pepper Flakes
- Pepper to taste
- Over medium heat, cook bacon until it starts to become crispy. With a slotted spoon, transfer bacon to a paper towel lined plate and set aside. Reserve 2 tablespoons of bacon grease in the pan. Discard the rest.
- Add onions to bacon grease and cook until onions become soft and translucent (about 7 to 10 minutes). Add garlic and cook for an additional minute or two.
- Add vinegar and deglaze pan – keep head back unless you want a vinegar facial. ( with a wooden spoon, gently scrape the brown bits off the bottom of the pan)
- Add brown sugar, maple syrup, coffee, bourbon, red pepper flakes, pepper, and bacon to pan. Reduce to the heat and simmer for about 1+1/2 to 2 hours, stirring occasionally. Cook until the consistency becomes thick and more of jammy syrup.
- Transfer jam to a food processor and pulse only a few times ( you want to keep a chunky consistency)
- Slather on your favorite breakfast fare. Or lunch fare. Or dinner fare.
- Transfer to a jar with a lid and store in fridge for up to 4 weeks.
**I enjoy the jam a bit warm, so a few seconds in the microwave does the trick. Spreads much easier!!**