Fun with Bacon - Not Just For Breakfast Anymore

Bacon Jam

· 1 ½ lb bacon, cut in 1 inch pieces

· 3 medium onions, finely diced

· 3 cloves garlic, finely diced

· ½ cup brown sugar

· ¼ tsp cumin

· ¼ tsp cayenne pepper

· ¾ cup strong brewed coffee

· ½ cup apple cider vinegar

· ¼ cup pure maple syrup

In large skillet, cook bacon on medium heat until lightly browned. Transfer cooked bacon to a plate with a paper towel. Set aside.

Pour most of the bacon fat out of the skillet and discard, leaving 1 ½ tablespoons in the skillet. Place garlic and onions in skillet and cook over medium heat until onions are tender and clear. Add brown sugar, cumin, cayenne, coffee, vinegar and maple syrple to skillet with onion/garlic mixture. Bring to a boil, stir in bacon pieces and remove from heat. Pour entire mixture into a slow cooker and cook, uncovered on high for 6-7 hours or until liquid forms a syrup. Transfer to food processor or blender and process until it reaches jam consistency. Let cool and store in airtight jars in refrigerator.

This is great on buttered toast or added to scrambled eggs, sautéed vegetables or all kinds of stuff. Get creative with a tablespoon or two in almost anything you make.

Bacon Brittle

Yes, Bacon Brittle! Think peanut brittle only better. This is not really a snack but makes a great garnish. Bon Appetit published something like this for topping twice-baked sweet potatoes and it makes a really nice compliment to food like that. Play around, you will find something great to add this to. Plus, your friends will think you are the most clever person they ever met.

· 4 slices bacon, cut into 1/2-inch-wide pieces

· 1/3 cup sugar

· 1 T sesame seeds

Line a rimmed baking sheet with a silicone baking mat or parchment paper.

Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is mostly crisp but not quite as done as you normally cook bacon strips for breakfast. 

Transfer bacon pieces to a sieve set over a small bowl; reserve drippings.

Return bacon, 1 T drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. 

Transfer mixture to prepared baking sheet and use a spatula to spread out evenly and let cool. When cooled and hard, wipe bottom side with a paper towel to remove excess oil. Break brittle into shards.

Can be made 1 day ahead. Store airtight at room temperature or it will get soggy.

Bacon caramel corn 

If you have not heard of this, give it a try. This is a tasty and easy way to make sure you are not suffering from bacon deficiency. 

· 1 cup chopped cooked bacon

· 1 ½ cups popcorn kernels

· 2 2/3 cups light brown sugar

· ¾ cup butter

· ½ cup light corn syrup

· ¼ cup honey

· chipotle powder

Place cooked bacon in freezer for a few minutes to chill. Pop corn kernels in air popper or over stove and set aside after  removing un-popped kernels. 

Bring brown sugar, corn syrup and honey to a boil over medium heat, stirring frequently. Remove from heat.

Stir chilled bacon into sugar mixture. Put popped corn in large bowl, drizzle sugar/bacon mixture over popcorn and toss to coat. 

Spread covered popcorn over two or three nonstick baking sheets. Bake at 293 degrees for an hour, stirring every 15 minutes. Remove from pans immediately. 

When cool, store in airtight plastic containers or Ziploc bags.