TRY IT YOURSELF
Espresso Bacon Jam
This espresso bacon jam elevates the Lorén burger, which is crafted from beef filet trimmings, topped with house seasoning, black garlic aioli, cambozola cheese, and butter lettuce. The jam works well on bread-based appetizers, or pretty much any pairing you can envision. (It's bacon!)
Ingredients:
- 1 lb smoked bacon, large dice
- 1 large sweet onion, julienned
- 1/4 cup brown sugar
- 2/3 cup apple cider juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons of espresso
- Fresh thyme, about 8 stems, tied with butcher's twine
Directions:
Cook the bacon:
In a large skillet or saucepan over medium heat, cook the chopped bacon until it becomes crispy. This should take about 10-15 minutes.
Once cooked, transfer the bacon pieces to a paper-towel-lined plate to drain excess fat.
Carefully drain all but about 2 tablespoons of the bacon fat from the skillet, leaving the drippings in the pan.
Sauté onions:
In the same skillet with the bacon drippings, add the finely chopped onions.
Cook over medium-low heat, stirring occasionally, until the onions become caramelized and golden brown. This process should take approximately 15-20 minutes.
Combine ingredients:
Add the cooked bacon pieces back into the skillet with the caramelized onions.
Stir in the brown sugar, apple cider juice, balsamic vinegar, the bundle of thyme and the brewed espresso.
Mix all ingredients thoroughly until well combined.
Simmer the mixture:
Reduce the heat to low, and let the mixture simmer uncovered.
Stir occasionally and cook until the liquid reduces and the mixture thickens to a jam-like consistency. This should take about 20-25 minutes.
Cool and store:
Once the desired consistency is achieved, remove the skillet from heat.
Allow the jam to cool to room temperature. Transfer the cooled jam into sterilized jars or airtight containers.
Store the jam in the refrigerator. It will keep for up to 2-3 weeks.
— RECIPE COURTESY OF STEPHEN RINALDI
