Anyone who has watched television in the past month has likely seen the
annoying fellow who stars in the commercials for a well-known fast food
enterprise.
One of this summer’s “limited time only” features is for a very special
hamburger, a new and improved version designed to entice loyal customers into
stopping by to try out a burger whose taste they have never before been allowed to
enjoy.
Instead of regular slices of bacon being one of the toppings on the meat, the company has shoved aside the slices and replaced them with a jam made from the bacon. What?
Indeed, bacon jam is now the talk of the summer season and taste buds are put to the test: some cheer in amazement; others are not impressed and want their bacon slices returned.
This week’s column offers a recipe for bacon jam to be made at home. Also featured are two recipes recently mentioned by readers.
• • •
Bacon Jam
1 lb. bacon, cut into 1 inch pieces
1 yellow onion, finely chopped
4 shallots, finely chopped
2 garlic cloves, finely chopped
1/2 cup brown sugar
1/4 cup maple syrup
1/3 cup apple cider vinegar
1 tsp. chili powder
In a medium saucepan over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate.
Reduce heat to medium-low. Add onion and shallots to the pan and cook,
stirring often, until the onions are caramelized, about 15 minutes.
Stir in garlic, brown sugar, maple syrup, vinegar, chili powder and cooked
bacon. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has
reduced and thickened and the onions are jammy, seven to 10 minutes.
Let cool before transferring to a jar. Serve with cheese and crackers, in a
grilled cheese sandwich or on homemade burgers. Best when warmed to serve. Will keep up to 2 weeks in the refrigerator.
• • •
Crumb Cake
Topping:
2 cups flour
3/4 cup butter
1 cup brown sugar
1 egg
1 cup raisins, washed and dried
1 tsp. baking soda
3/4 cup thick buttermilk
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 cup granulated sugar
Mix the topping ingredients until a pea-like mixture forms.
Remove 3/4 cup of the crumb mixture and set aside.
Into the remaining crumbs mix in cake mixture and stir until combined.
Pour into a greased and floured 9x13 inch cake pan. Top with the
remaining crumb mixture.
Bake at 375 degrees F for about 35 minutes until topping starts to brown
slightly. Cool on rack.
• • •
Baked Banana Split
4 large bananas
1/2 cup crushed pineapple, drained
16 large white marshmallows
Peel bananas and cut in half lengthwise and arrange side by side in a
buttered, shallow baking dish. Spoon pineapple over the bananas and top with the
marshmallows.
Bake in a 350 degrees F oven for 10-15 minutes until marshmallows are
melted.
Serve hot. Makes 4 servings.
Note: small coloured marshmallows also may be used to give a colourful
and different flavour.
Joyce Walter can be reached at [email protected]
