Recipe: Carson Kitchen's Bacon Jam by Chef Cory Harwell
Carson Kitchen’s bacon jam with Havarti and toasted baguette is a crowd-pleaser that guests consistently crave. The smoky, sweet, spicy and rich flavors of this shareable spread make it a decadent and comforting appetizer that adds a little something extra to housebound date nights, Netflix bingeing or patio sitting. Check out the full recipe below.
INGREDIENTS
16 oz. Slabbed Bacon
5.5 oz. Yellow Onion, Chopped
3 Cloves Garlic, Roughly Chopped
3 oz. Jalapeños, Chopped with Seeds
1 Cup Sherry Vinegar
3 oz. Brown Sugar
2 oz. Havarti Cheese, Sliced
10 oz. French Baguette, Cut Into ½ Inch Slices
To Taste Salt & Pepper
1 tsp Chili Flakes (Optional)
METHOD
Preheat oven until 350ºF. Bake bacon until well done. Reserve bacon fat.
Heat reserved bacon fat in a large pan and caramelize yellow onion and jalapenos. Add garlic cloves last. Cook 7 minutes total.
In food processor, transfer caramelized onions and jalapeños and puree until smooth. Add bacon, pulse once.
Return puree back to large pan. Add sherry vinegar. Reduce until almost dry.
Stir in brown sugar, cooking until sugar is completely dissolved. Strain off excess fat.
Adjust with salt and pepper if needed.
If not enough heat, add 1 teaspoon of additional chili flakes.
Transfer jam to a small, shallow cast iron serving dish.
Suggested serving dish or similar: https://www.lodgemfg.com/heat-treated-cast-iron-rectangular-mini-server
Slice 2 oz. of Havarti cheese, place in middle of jam and melt in oven for approximately 5 minutes.
Slice baguette into ½ inch slices and grill. Season with olive oil, salt and pepper.