This condiment hits all the right notes with smoke from the bacon, heat from the jalapeño, and fruit notes from the orange juice. Great with Spanish cheeses like Manchego or on a DLM Natural Beef Burger.
Adapted from www.food52.com
|1/2 lb DLM Uncured Applewood Smoked Bacon|
|1 medium-sized shallot, diced|
|1 tsp jalapeño pepper, seeded and chopped|
|1/4 cup light brown sugar, packed|
|1/4 cup DLM Apple Cider Vinegar|
|2 Tbsp DLM Freshly Squeezed Orange Juice|
|2 Tbsp Bourbon|
|3 pieces peeled fresh ginger, each about the size and 1/2 thickness of a quarter|
|1 bay leaf|
|1/2 tsp DLM 100% Pure Honey|
|Freshly ground black pepper to taste|
Cook the bacon in a large skillet over medium heat until browned, crisp, and the fat is rendered, 7 to 10 minutes; stir frequently. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, reserving 1 to 2 tablespoons of the bacon fat in the skillet.
Add the shallot and jalapeño to the skillet and cook over medium-low heat until the shallot is softened, about 2 minutes, stirring often and scraping up the brown bits from the bottom of the skillet. Return the bacon to the skillet and add the brown sugar, cider vinegar, orange juice, Bourbon, ginger, and bay leaf. Cover the skillet and let come to a boil; reduce the heat and let simmer gently, uncovered, until most of the liquid has evaporated, 10 to 15 minutes, stirring occasionally.
Remove and discard the bay leaf. Transfer the bacon mixture to a mini food processor and pulse until the bacon is finely diced but not pureed, 10 to 15 times, pausing several times to scrape down the side of the bowl. Place the Bacon Jam in a small bowl and stir in the honey and a couple of grindings of black pepper.