!! I have got to stop procrastinating and make a batch of this glorious jam. I bet it would be amazing on grilled cheese, I usually add thick cut steakhouse bacon and beach plum or raspberry jelly (I need to make myself some damn hot pepper jelly one day as well) but I know this would be 1000x better than the steakhouse bacon. Love salty and sweet together. Once I make a batch I will definitely try it on pb & j. Just have to get myself a new food processor since my last burned upHow long will this keep, refrigerated?RocketMan said:I made a new batch of Bacon Jam:
http://thehotpepper.com/topic/50675-bacon-jam/#entry1073743
Last night and the smell was still so heavy in the air this morning that I had to have some, I usually try to give newly made things 48 hours to let the flavors meld and get all happy with each other but...
So, breakfast, here are the players:
The Bacon Jam, heat is from Jalapeños
This is new to us and my first time using it, Coconut Oil. It was so light I was afraid it would allow food to stick. I was also concerned the everything might have a light coconut flavor but I was wrong on both accounts, it's awesome stuff!
Frying up the eggs
And the flip, coconut oil working wonderfully
Bacon Jammin toast
Ready to serve
The Money Shot
Bacon Jam is a really freakishly AWESOME blend of sweet sour and savory flavors. I can't wait to try this on a burger, maybe in a Bacon Jam Vinegret and who knows maybe even on a PB and BJ sandwich. If you make some posty up here and show us how you use it. The important thing here is go make some!!!
Cheers,
RM
HopsNBarley said:Never heard of International Bacon Day before and kinda pissed that I've missed it all these years.
I planning on making up for it by growing some next year.
Y'all think its too late in the season to get these started?
Please note those need light to germinate.. I put some underground once, didn't germinate.. : -)
Nah.. I already have 5700 bacon seeds running around, they do just fine. Every day if bacon they, save the pig breeders guys!
RocketMan said:Just found this and I am SO DOING THIS FOR THANKSGIVING!!!
BROWN SUGAR BACON AND APPLE PIE
For the Pie Crust:
1 1/4 cups All-Purpose Flour
1/4 teaspoon Salt
1 tablespoon Cinnamon
1/2 cup Butter (chilled and diced)
1/4 cup Ice water
FOR THE PIE FILLING:
5-6 Granny Smith Apples (cored and then sliced and peeled)
1/4 cup Brown Sugar (packed)
1 teaspoon Ground Cinnamon
1 teaspoon Apple Pie Spice
2 tablespoons Lemon Juice
2 tablespoons All-Purpose Flour
1/2 cup Greek Vanilla Yogurt
FOR THE BACON LATTICE AND CRUMB TOPPING:
6 Pieces Applewood thick cut bacon
2-3 tablespoons Brown Sugar
Pinch of Cumin
Pinch of Red Pepper Flakes
1/2 cup All-Purpose Flour
1/3 cup Light Brown Sugar (packed)
3 tablespoons Cold Butter
step-by-step directions
For the Pie Crust: In a large bowl, combine flour, cinnamon and salt. Cut in butter until crumbly. Add in water slowly until dough forms a ball. Wrap in plastic and refrigerate for a few hours.
Roll dough out to fit 9" pie plate. Place crust in pie plate. Press the dough in the plate on bottom and sides.
For the Pie Filling: Combine all filling ingredients in a large bowl. Mix to coat apples evenly.
For the Bacon Lattice and Crumb Topping: Combine brown sugar, cumin and flakes. Rub sugar mixture on bacon.
Combine flour, brown sugar and cold butter. Mix together with forks or pastry blender until small crumbs form.
For Assembly: Spoon apple filling into crust. Sprinkle with crumb topping mixture. Lattice coated uncooked bacon on top of pie.
Bake pie at 375F for 50 minutes or until apples are tender, bacon is crispy and filling is bubbling.
Let cool slightly and have at it! Serve a la mode, with whipped cream or by itself.
Pics to come after I make it next week, Super Excited!!
Thanks Pintrest
this little trick and no one has ever tried it 
