3056. HONEY MAPLE BRIOCHE with BACON JAM

12 oz bread flour4 oz all purpose flour1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of ground clove
1.5 teaspoon table salt
1 oz dark brown sugar
1/2 oz honey
1/2 oz maple syrup (plus more for glaze)
1 large egg
2 1/4 oz package instant/rapid rise yeast
7 oz whole milk
1.5 oz unsalted butter, room temperature, cut in small pieces
bacon jam (recipe below)
powdered sugar
bourbon


Bacon jam
1.5 lbs uncooked bacon, cut into pieces (about 1-inch)
1 teaspoon (plus more to taste) smoked paprika
1 teaspoon (plus more to taste) chile powder
1 teaspoon (plus more to taste) dried thyme
2 tablespoons unsalted butter
1 vidalia onion, thinly sliced
2 shallots, thinly sliced
2–3 cloves of garlic, smashed
4 tablespoons (plus more) dark brown sugar
8 oz bourbon
1 tablespoon fresh tarragon, roughly chopped
1 tablespoon ground mustard
2 tablespoons (plus more) maple syrup
1 teaspoon black pepper
3 tablespoons (plus more) sriracha
4 tablespoons cider vinegar
1 teaspoon coffee extract (or 2 tablespoons brewed coffee)
olive oil (as needed)

Place uncooked bacon in a medium sized pot or small dutch oven over medium-high heat. Sprinkle with paprika, chile powder and dried thyme. Cook, stirring occasionally, until it begins to crisp. (Add a little olive oil if the bacon begins to stick to bottom of pot before it is crisp.) Remove with a slotted spoon onto paper towels, keeping all bacon fat in pot. Add the butter to the pot with the bacon fat and let it melt, swirling it around. Add the sliced onions, shallots, smashed garlic cloves and the dark brown sugar. Stir to combine. Over medium heat, let the mixture begin to caramelize. This should take about 10 minutes. Pour in the bourbon, stir and cook for about 5 minutes—until the alcohol smell goes away. Stir in the remaining ingredients to combine. Reduce heat to low and simmer for about an hour or until most of the liquid is evaporated and it is thick and syrupy. Throughout the simmering, be sure to stir occasionally and taste. Add in more bourbon, maple syrup, brown sugar, sriracha to taste while it simmers away. Once the mixture is thick, transfer to a blender or food processor and puree until it is finely chopped, if you have a lot in the pot, you can use an immersion blender. (If the mixture is hot, puree in small batches. Use a kitchen towel instead of the lid if you’re using a blender.) Let the mixture cool. You can spread the jam into a quarter-inch layer on a sheet pan and cover with parchment paper.

Brioche
In the bowl of a stand mixer fitted with the dough hook, combine the flours, cinnamon, nutmeg and clove. Add the salt, sugar, honey, maple syrup and egg to one side of the bowl. On the other side, add the yeast.

Turn the mixer on low and add the milk in a steady stream. Once all the milk has been added, turn the mixer up to medium and knead until the dough comes clean from the sides of the bowl (about 10 minutes). If the dough looks dry, add a little more milk. If it looks wet, add a little more bread flour.

Add the butter to the dough (while the mixer is still going) in small increments, waiting for the butter to be incorporated before adding any more. Once all the butter has been incorporated, knead for about 5 minutes until the dough cleans the sides of the bowl and it makes a slapping sound in the mixer. Remove the dough and place in a greased bowl, cover tightly with plastic and place in the fridge to ferment overnight (at least 8 hours).

Remove dough from fridge and punch down. Preheat oven to 350ºF.

Cut the dough in half and cover the unused half so that it doesn’t dry out. With the remaining half, roll it out into a square using a rolling pin slightly larger than the longest side of your loaf pan. (Try rolling it out first WITHOUT adding flour to the surface first. If you find that it sticks, then use a small amount of flour.)

Spread the bacon jam in an even layer all over the dough; go right up to the edges. Then tightly roll up the dough working from one end to the other, slighly pinching so that the dough seals as you go. Once it is all rolled up, pinch the seam and apply a little pressure to make sure that it stays together. With a VERY sharp knife, cut the roll in half (lengthwise) so you end up with two long half circles.

Lie the two halves next to each other with the cut sides facing up. Starting in the middle, have one halve cross over the other. Alternate the twists twice above the middle and twice below the middle. You will have twisted the two haves together, alternating over each other. Place into a greased loaf pan, cutside up. Repeat with remaining dough half. Cover and proof for about an hour, or until doubled inside.

Bake in oven for about 45-50 minutes, or until the tops are golden brown. Be sure to rotate pans halfway through. Let cool in pans for 10 minutes before removing and letting cool completely on a rack.

bacon recipe courtesy of: Chris Falman, Baker By Design

Originally posted 2013-09-20 01:21:00. Republished by Blog Post Promoter

Better with Bacon – Bacon Marmalade

The amazing idea of bacon jam caught my attention last October and I thought the same thing then as I do now…YUM!

Well my “Brother in Bacon” Adam sent me this link last week and want to try this in the worst way! 

The video is of Chef Ross Hutchison out of New York who claims to be the inventor of Bacon Marmalade.  Here he is making up a yummy batch.

If your mouth is watering like mine, you can pick up a 4 oz. bottle for $9.00.  They don’t have an online store, but you can get yours directly from Chef Ross by emailing bacon@baconmarmalade.com.

Happy eating!

Bacon Marmalade: Bacony Goodness by Mistake from SkeeterNYC on Vimeo.

Originally posted 2010-03-22 21:40:49.

Related Stories:March 16, 2014 Better with Bacon – Jolene’s Energy-Packed Bacon Candy!July 28, 2011 More Eggs and Bacon – Now on Hot Dogs…


Better with Bacon – Bacon Jam & Cheese Panini…

Ummm, yeah…can’t talk, hungry!

I mean seriously, look at that.  Get me some good crusty bread and a knife and just let me be.

You can get the bacon jam and panini “recipe” over here.  I am completely making this later in the week so look for a test kitchen soon!

photo via theperfectpantry.com

Originally posted 2011-01-09 22:12:58.

Related Stories:September 21, 2013 — Better with Bacon – Candied Bacon and Genoa Panini…October 6, 2011 — Better with Bacon – Cheddar Bacon Ranch Pulls…


3034. CHARRED OKRA with BACON JAM

makes four servings

For the bacon jam:?
8 ounces thick-cut bacon, cut crosswise into 2-inch pieces?
1/4 medium yellow onion, thinly sliced?
3 tablespoons packed dark brown sugar?
3 cups low-sodium chicken broth or stock?
1 tablespoon honey?
1/2 teaspoon ground piment d’Espelette?
1/4 teaspoon kosher salt, plus more as needed?
1/4 teaspoon freshly ground black pepper?
1 tablespoon unsalted butter

For the okra:?
12 ounces fresh okra?
1/4 teaspoon kosher salt

For the bacon jam:

Place the bacon in a large heavy-bottomed pot or Dutch oven over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is starting to brown, about 10 to 15 minutes.

Add the onion, season with salt, and cook, stirring occasionally, until the onion has browned, about 5 minutes. Add the sugar and stir to combine.

Add 1 cup of the broth and bring to a simmer, scraping up the browned bits from the bottom of the pot. Continue to simmer, stirring occasionally, until the mixture thickens and almost all of the liquid has evaporated, about 8 to 10 minutes.

Add 1 more cup of the broth and simmer, stirring occasionally, until the mixture thickens and almost all of the liquid has evaporated, about 8 to 10 minutes.

Add the remaining cup of broth, honey, Espelette, measured salt, and black pepper and stir to combine.

Transfer the mixture to a blender and reserve the pot. Blend until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off).

Return the mixture to the reserved pot, place over medium-high heat, and cook, stirring occasionally, until reduced to about 1 1/2 cups, about 6 to 8 minutes. Remove from the heat and stir in the butter; set aside. (At this point, the bacon jam can be cooled to room temperature and then refrigerated in an airtight container for up to 2 weeks. Rewarm before using.)

For the okra:

Trim the stems from the okra and cut each pod in half lengthwise. Place in a large bowl, add the salt, and toss to combine; set aside.

Heat a large, well-seasoned or enameled cast-iron skillet over high heat until very hot, about 3 minutes. Working in 2 to 3 batches so as not to crowd the pan, add the okra, cut-side down in a single layer, and sear undisturbed until charred on the bottom, about 2 to 3 minutes. Flip the okra and cook until crisp-tender, about 30 seconds more. Remove to a medium bowl.

Remove the pan from the heat, add the okra in the bowl and 1/2 cup of the bacon jam to the pan (reserve the remaining bacon jam for another use), and stir to combine. Immediately transfer to a serving dish.

bacon recipe courtesy of: Fire in My Belly: Real Cooking by Kevin Gillespie, with David Joachim; Andrews McMeel Publishing, 2012

3027. RHUBARB BACON JAM

400 grams good-quality bacon, chopped into lardons
200 grams fresh rhubarb, finely chopped
200 grams of onion, finely chopped
4 garlic cloves, minced
1/2 cup packed brown sugar
1/2 cup strong espresso
1/4 cup maple syrup
1/2 cup cider vinegar
1-2 tablespoon(s) grainy mustard

Fry bacon over medium-high heat until crisp, but not overdone(fat will be rendered); transfer to paper towel-lined plate. Drain fat, if you have too much; add rhubarb and onions to bacon fat and sauté until onions are translucent and rhubarb begins to soften (no more than 5 minutes). Add garlic and?sauté 30 seconds; stir in brown sugar, espresso, syrup, vinegar, and add bacon back into the pan; bring to a simmering boil and cook, uncovered 30 to 45 minutes until reduced to a thick jam-like texture. Add grainy mustard to taste (complement the flavour balance with the mustard, as needed: start small). Store in jar(s) in the fridge or freezer and use as desired: great hot, or cold.

bacon recipe courtesy of: Valerie Lugonja, A Canadian Foodie, June 21, 2013

2707. BACON JAM and GUACAMOLE QUESADILLA with FRIED EGG with BACON JAM VINAIGRETTE DRIZZLE

makes one serving

1 (10 inch) tortilla
1/2 cup cheese such and cheddar and/or jack, shredded
2 tablespoons bacon jam (recipe below)
2 tablespoons guacamole
1 egg
1 teaspoon bacon jam vinaigrette (recipe below)

Maple Bourbon Bacon Jam (makes 1-2 cups)?1 pound thick smoked bacon, cut into 1 inch pieces1 large onion, sliced4 cloves garlic, chopped1/4 cup cider vinegar3/4 cup coffee (brewed)1/4 cup brown sugar1/4 cup maple syrup1/4 cup bourbon2 chipotle chilis in adobo, chopped1/2 teaspoon cuminpepper to taste
Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan. Add the onions and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Add the vinegar and deglaze the pan. Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chilies, cumin and pepper, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours. Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon. If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.
Bacon Jam Vinaigrette (makes 1/2 cup)3 tablespoons bacon jam
2 tablespoons oil2 tablespoons cider vinegar1 teaspoon mustardsalt and pepper to taste?Mix everything well.
Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, top with the bacon jam and guacamole and the remaining cheese. Fold the tortilla in half coving the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. Fry the egg and serve on top of the quesadilla with a drizzle of bacon jam vinaigrette.

bacon recipe courtesy of: Kevin Lynch, Closet Cooking, Toronto, Ontario, Canada, September 6, 2012