RECIPE: Maple Bacon-Onion Jam
During a visit to the Biltmore House in Asheville, North Carolina, I “experienced” Maple Bacon-Onion Jam on a burger at their Bistro. During the meal, they offered me the recipe, but I forgot to ask for it when I left. This is my best interpretation of what I had there. I must say, ‘I am not disappointed.’ As a matter of fact, my 14 year old grandson likes it so much he asked me to teach him how to make it! In just one session, he has the recipe memorized. 🙂
VIDEO LINK: Prep & Cook Online Series: Maple Bacon Onion Jam
Large saute pan
Bowl to hold cooked bacon
Scissors/knife to cut raw bacon
Raw meat (red) cutting mat
Vegetable (green) cutting mat
0.5 (1/2) C. dry measuring cup
1 C. liquid measuring cup
Air-tight container for hot mixture
Spatter screen, optional
1 Lb. Bacon, thick cut (thin will work)
2 Onions, large and sweet (I use 1 purple/1 white), chopped
0.33 (1/3) C. Coffee, strong
0.5 (1/2) C. Brown sugar, light, packed
1 Tbs. Balsamic vinegar
0.25 (1/4) tsp. Maple Extract (optional)
Chop onions. Pre-measure all ingredients.
With heat off and into a large saute pan, cut cold, uncooked Bacon across the grain into 1/2 inch pieces.
In saute pan, cook Bacon until soft-cooked, but done. Spoon cooked Bacon into bowl for later (no need to drain). Reserve 2 Tbs. of Bacon drippings in pan.
Add Onions to Bacon drippings and cook until onions are translucent.
Add Brown sugar, Maple Extract, and Coffee to cooked Onions. Mix well, then add cooked Bacon. Mix thoroughly.
Cook Bacon-Onion mixture until sugar begins to caramelize.
Add Balsalmic vinegar to Bacon-Onion mixture cooking until liquid is mostly absorbed.
Serve hot as appetizer with crackers and cheese or on hamburgers–hot off the grill. Can be stored in an air-tight container in the refrigerator for up to 3 weeks. Only reheat amount needed.