For me, cooking is not so much a routine of following a recipe. I generally look up several variations of whatever it is I want to make, then just go for it in the kitchen. So, I'm sorry if anybody wants an exact recipe, but I rarely write down exactly how much of everything I put into my dishes.
I started off by caramalizing a couple medium sized onions and frying off about a pound of double smoked bacon....
|2 onions, butter, salt and sugar. Low-med heat for about 45 mins.|
When the onions were done (a little darker than the pic above), I added the bacon to the pan and began mixing in the following ingredients; Brown sugar, maple syrup, pepper, cider vinegar and coffee.
(I'm loving my Neat Pitch Black coffee these days. A stop at this Ottawa Valley coffee shop in Burnstown is a must if you are heading down highway 508 towards Calabogie.)
So, everything gets mixed in a large saucepan and briefly cooked down to intensify the flavours.
Let cool for a bit, then fire it all into a food processor and let 'er rip!
Et Voilà...BACON JAM!!
Earlier in the morning I hit up Art-Is-In Bakery at the Kanata Farmer's Market and grabbed a Multigrain and Roasted Fennel baguette. Toasted in in the oven for a couple minutes, then slammed on some of the bacon love.
I grabbed my growler of Kichesippi Natural Blonde and hit the couch with the bacon jam to enjoy the rest of my relaxing birthday weekend...