DLM Applewood Bacon Jam
Adapted from www.food52.com
1 lb DLM Applewood-Smoked Bacon
1 shallot, minced
1 jalapeño pepper, seeded and minced
¼ cup light brown sugar
½ cup DLM Apple Cider Vinegar
2 Tbsp DLM Freshly Squeezed Orange Juice
4 Tbsp Bourbon
4 pieces peeled fresh ginger, quarter-sized
2 bay leaves
1 tsp DLM 100% Pure Honey
Freshly ground black pepper to taste
Cook bacon in a sauté pan over medium heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, reserving 2 T of the bacon fat in pan. Cut bacon into 1/2-inch-wide pieces.
Sauté shallot and jalapeño until soft, about 2 minutes, scraping brown bits from the bottom of the pan. Return bacon to pan and add brown sugar, cider vinegar, orange juice, Bourbon, ginger, and bay leaves. Cover the pan and bring to a boil. Then, reduce the heat and let simmer gently, uncovered, until most of liquid has evaporated, 10 to 15 minutes, stirring occasionally. Remove and discard the bay leaves. Transfer bacon mixture to a mini food processor and pulse until the bacon is finely diced but not puréed, 10 to 15 times, pausing to scrape down the side of the bowl.
Place the bacon jam in a small bowl or jar and stir in the honey and season to taste with black pepper. Serve literally on almost anything!
Makes 1 cup serving