bacon jam

Fervently brushing the tops of freshly thawed croissants with egg whites, having been left out to rise overnight, to be baked on Christmas morning and served alongside jams of fresh apricot, apple, and bacon.  One of the most iconic moments of Christmas morning.

In this moment we taste and savor those last few crumbs of the present year.

bacon jam | makes 2 cups

1 lb thick-cut pepper bacon
1 onion, chopped
5 garlic cloves, chopped
1/2 cup brown sugar, packed
1/2 cup brewed espresso
1/4 cup maple syrup
1 tablespoon balsamic vinegar

Chop the bacon and cook over medium high heat in a heavy pot until the fat has rendered.  Transfer bacon to the food processor bowl using a slotted spoon, and pulse until it has reached a fine mince.  Drain most of the bacon drippings, leaving a small amount reserved in the pot.

Saute the onion in the reserved bacon drippings until caramelized; 15-20 minutes over medium heat.  Add in the chopped garlic, cooking for an additional 5 minutes.

Add the minced bacon back into the pan with the onions, adding the brown sugar, coffee, maple syrup, and vinegar, and cook over medium-low heat for 40-60 minutes, or until it reaches a jammy consistency and is richly caramelized.

Let cool before serving.  Serve on croissants hot from the oven, as a spread on sandwiches, inside a melty gruyere grilled cheese, alongside a cheese and charcuterie plate...