May 15th, 2017

Peanut Butter & [Strawberry] Jelly… With A Twist

Strawberries. Those sweet heart-shaped bites of deliciousness just scream to be made into preserves. Which, of course, begs to be put in a peanut butter and jelly sandwich. But what’s a bread-free girl to do when she’s hankering for a PB&J? Founding foodie Amy has the answer this week: Give it a spin… and make a smoothie. Continue reading Read more

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We The Eaters
November 28th, 2016

How Sweet It Is… To Fondue With You

We’re coming full circle this month, right back to Founding Foodie Amy’s initial post about how much FUN fondue is: What could be more fun than dessert fondue? Since the answer is “practically nothing,” we’ve compiled a round-up of all the different varieties of dessert fondue you can wow family and friends with this holiday season. Or just make fondue for two! Continue reading Read more

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Posted in Dear Diary
We The Eaters
July 20th, 2014

Bacon Jam

Bacon Jam

Adapted from Tasty Kitchen. I loved the step by step photos provided here. The original recipe called for four whole onions; I cut that down to three for my taste.

3 pounds bacon, cut into 1-inch strips
3 large yellow onions, thinly sliced
8 cloves of garlic, peeled and crushed
1 cup light brown sugar
1 cup cider vinegar
1 1/2 cups strongly brewed black coffee
1/2 cup maple syrup (use the real stuff!)
1 teaspoon ground black pepper

Heat a Dutch oven over medium-high heat. Add bacon and cook until the bacon is browned and crisp, stirring frequently. Transfer the bacon to a plate lined with a paper towel to soak up the grease. Drain almost all of the bacon grease from the Dutch oven, leaving about 2 tablespoons of grease for the rest of the recipe. Tasty Kitchen suggests saving the bacon grease — there’s quite a lot left over!

Add the onions and garlic into the Dutch oven, over medium-high heat. Stir well and reduce to medium. Cook for eight minutes. The onions will become mostly translucent.

In the meantime, whisk together the rest of the ingredients in a large bowl to a create the liquid base. Add to the Dutch oven and stir well. Bring it all to a boil, stirring frequently, and boil hard for two minutes. Stir in the bacon.

Leaving uncovered, simmer the jam, stirring occasionally to prevent sticking. If it starts to dry out, add about 1/4 cup of water. Take it off the heat when the onions are super-soft and it’s all syrupy-thick (this took about two hours of simmering for my batch). Let it stand for 5 minutes.

Using a food processor, Vitamix, or blender, pulse several times until the jam is your preferred consistency . I used a basic blender, as it was all that I had on hand in the kitchen at the time. To make it easier, I did a little at a time, but with a  food processor, you can process all of it at once.

Scrape the jam into one or more jars with tight fitting lids. I put it into several to share with friends. Store in the fridge up to one month. I think it tastes best warmed up.

Originally published in “I Wanna Jam It With Bacon”

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photo credit to Aaron Otis Photography 2014


July
Watermelon is the perfect summer food. It hydrates, it cools, it's sweet and juicy. We have some great ideas for your table, including a salad, ceviche cups, popsicles and cocktails. Get ready to beat the heat with us!

 
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