Page 61 - Thirst Magazine Issue 2 June 2017

WHISKY BACON JAM

Recipe provided by Chad Merchant

INGREDIENTS INSTRUCTIONS

1½ pounds (0.7kg) Slice the bacon into 1/2 inch Add coffee, vinegar, orange
sliced bacon, cut crosswise 1 strips. Add the bacon to a large 4 juice, maple syrup, brown sugar,
into 1-inch pieces Dutch oven over medium-high orange zest and ginger. Reduce the
2 medium yellow heat. heat and simmer for 45 minutes.
onions, diced small
Cook the bacon until it gets Transfer to a food processor
3 garlic cloves, 2 brown and crisp, 10 to 12 5 and pulse until everything is
smashed and peeled minutes. Take the bacon out of the finely chopped.
pan and drain on a paper towel
½ cup cider vinegar lined plate. Set bacon aside. Leave Pour everything back into the
½ cup orange juice 2 Tablespoons of bacon grease in 6 pan and cook for another 15
the pot, pour off the rest. minutes. Add the whisky and
1 teaspoon orange zest simmer for 5 minutes longer.
Reduce the heat to medium.
½ cup packed 3 Add the onions and garlic and The jam should be thick and
dark-brown sugar cook until the onions begin to 7 syrupy. (If the jam gets too
soften, about 5 minutes. Keep thick at any point, add 1/4 cup of
¼ cup pure maple syrup water to thin it out. Take off the
the onion mixture moving so the
¼ teaspoon ground ginger garlic does not burn. Return the heat and let cool slightly. Transfer
bacon to the pan. to jars. This jam will keep in the
¾ cup brewed coffee fridge for 3 to 4 weeks.
¼ cup whisky

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