By Rosie Hawthorne on September 22, 2014
Today, I’m making Bacon Marmalade, a bacon and onion relish cooked down to syrupy goodness with brown sugar, real maple syrup and apple cider vinegar.
Rosie’s Bacon Marmalade
8 ounces bacon, diced
1 medium onion, minced
¼ cup brown sugar
¼ cup apple cider vinegar
1 tsp coarse grained mustard
1 TB maple syrup (Use the real deal, not artificially flavored.)
Freshly ground pepper
Cut the bacon into small dices and fry over low heat until crisp. Take your time so the bacon cooks slowly and evenly, about 20 minutes, pushing the bits around every now and then. Remove bacon and drain on paper towels. Reserve 1 TB bacon grease in the pan. Add in onions and cook over medium low, stirring constantly, until they’re tender and translucent, about 3-4 minutes. Add in brown sugar and cook, stirring, about a minute. Turn heat to medium and add in vinegar and mustard and cook until vinegar evaporates. Stir in maple syrup and pepper. Return bacon bits to pan and stir to coat. Makes about 1 cup of bacon marmalade. Store in refrigerator.
Now that you have this marvelous sweet, salty, and smoky condiment, what do you do with it? Numerous suggestions come to mind. You could make your standard grilled cheese sandwich and slather a bit of the Bacon Marmalade on one slice of bread before you grill it. The flavor is very concentrated, so a little bit goes a long way. You could take the classic BLT and substitute Bacon Marmalade for the bacon strips. You could top a burger with Bacon Marmalade. You could toss it with little roasted red potatoes or even stir it into mashed potatoes. You could put a dab on a cracker and cheese. You could spread it on whole wheat toast with a fried egg on top. You could add it to deviled eggs. Or you can make Rosie’s Green Beans with Bacon Marmalade.
Rosie’s Green Beans
2 cups trimmed and snapped green beans
1 TB olive oil
1 TB unsalted butter
½ cup sliced almonds
2 TB Bacon Marmalade
1 medium red onion, chopped
1 tsp sugar
Kosher salt, to taste
½ cup diced feta cheese
2 TB chopped fresh dill
2 TB chopped fresh parsley
1 TB toasted sesame seeds
Blanch the beans in salted, boiling water for about 2 minutes
Drain beans and plunge into ice water to stop the cooking and set the color.
Heat olive oil and butter in skillet over high heat. Add in beans, almonds, red onion, Bacon Marmalade, sugar, and salt to taste. Tossing and stirring, cook until beans are al dente about 2-3 minutes. Cool a bit, and then add in diced feta, dill, parsley, and sesame seeds.
For a quick and easy appetizer, we like Bacon Marmalade Cheese Squares. These can be made ahead of time, frozen, then pulled out whenever wanted, and baked until brown and bubbly.
Bacon Marmalade Cheese Squares
2 TB bacon marmalade
¼ cup grated Gruyère cheese
¼ cup grated Swiss cheese
2 TB grated Parmesan cheese
2 TB mayonnaise
1 TB finely chopped scallions
Sprinkling of chopped chives
Cocktail rye squares
Combine bacon marmalade, cheeses, mayo, and scallions. Thinly spread on cocktail rye squares. Place on baking sheet and place in freezer for 30 minutes.
Bake at 350° for 15-20 minutes until browned and bubbly. Serve with chopped chives sprinkled over top. This recipe made 8 squares; however, I did not pack my cheese in the measuring cup. The grated cheeses were loose. If you tightly pack your cheese, adjust with a little more mayonnaise.
Now I’m off to find more ways to relish this heavenly relish. Hmmm… Bacon marmalade on ice cream?
As always, please visit with Rosie at Kitchens Are Monkey Business for more recipes, my gardens and flowers, travelogues, and the assorted fur-babies with whom we share our lives.