Tag Archives: Brown Sugar

Bacon Jam

I first learned that bacon jam was a thing when I received a new cookbook in the mail from my aunt on the west coast.  (BEST. MAIL. EVER.) It obviously seemed like a brilliant concept and to be honest I was a little mad I didn’t think of it first, but I got past it and gave this recipe a try.   It’s incredibly rich and indulgent.  And sweet and spicy, and savoury and wonderful.  The mixture simmers aromatically for about 2 hours, cooking itself down into a sticky, sweet, spicy and rich jam like texture.  You can also use a hand held blender at the end to break it up further and make it even more jam-like.

Bacon Jam Ingredients

Bacon Jam Ingredients

Start by cooking up a pound of bacon, remove it to a paper towel lined plate, and drain off most of the grease.  Leave about 2 – 3 tbsp and then throw in onions and garlic, and allow to cook until soft and golden brown.  Add the rest of the ingredients and simmer over medium heat for 2 hours.  Add 1/4 cup of water every half hour, or whenever it starts to burn a little or stick to the bottom of the pan.  Not surprisingly, your home is going to smell pretty unreal.

Cooking Bacon Jam

Cooking Bacon Jam

Blend the mixture slightly, so that it is spreadable but still has some texture.  Store it in a glass jar in the fridge and use it in any number of delicious ways.

Bacon Jam

Bacon Jam

Like on a grilled cheese sandwich! The one below also has herb and garlic cream cheese, roasted red pepper and old cheddar.  Serve this with Bread and Butter Pickles on the side for a sublime grilled cheese experience. 🙂

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Grilled Cheese Sandwich with Bacon Jam

Bacon Jam Recipe

1 lb bacon, cut into 1 inch pieces
4 cloves garlic, chopped
1 medium onion, thinly sliced
3 tbsp packed brown sugar
1 tsp hot sauce
1 cup brewed coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
1/2 tsp pepper

  1. In a deep pan, fry bacon in batches until lightly browned and beginning to crisp.  Remove bacon from the pan with a slotted spoon and set aside.  Drain bacon fat from pan, leaving only about 2 tbsp.
  2. Add garlic and onions to the rendered bacon fat and fry over medium heat for 5 minutes or until translucent.  Return bacon to the pan and add all remaining ingredients.  Simmer uncovered for 2 hours, adding 1/4 cup water every 30 minutes.  Consistency should be thick and jam-like.
  3. Use immersion blender or food processor to pulse mixture for 2 to 3 seconds, leaving some texture.  Allow to cool.  Keep refrigerated in an airtight container.
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Filed under Apps & Sides, Comfort Food, Junk Food

Sucre à la crème

Also known as maple fudge to us anglos, I first made this sucre à la crème as part of my french-Canadian themed New Years Eve dinner (also featuring tourtière!), so I’m sticking with the french name. But really, it doesn’t matter what you call it because it tastes amazing.

Here is what you need to create this treat:  brown and white sugar, maple syrup, whipping cream, corn syrup and vanilla.

Sucre a la creme Ingredients

Sucre à la crème ingredients

Throw everything into a saucepan, except for the white chocolate and vanilla.  Attach a candy thermometer to the side of the pan so you know when to pull it off the heat.

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Bring the mixture to a boil and heat until it reaches 115 °C (240 °F).  But don’t stir it at all or else it will get clumpy!

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Next, add the chocolate and vanilla.  White chocolate in your maple fudge? Ricardo says this is the secret to its creamy texture!  You don’t need much and it doesn’t change the flavour.  He’s absolutely right!

After the mixture has cooled in a cold water bath (I just plugged my sink and filled it partway with cold water), use an electric mixer to whip until smooth.  Then you get to lick the beaters 🙂

sucrealacreme

I’m embarrassed to admit that this is the best photo I have of the finished product.  What I’m not embarrassed to admit is that I didn’t get a good photo because it didn’t last very long.  Imagine fudge, but without any butter and yet somehow incredibly smooth, and full of melt-in your mouth sweet maple goodness.  A delightful winter indulgence :).

Sucre a la creme

Sucre a la creme

Sucre à la Crème Recipe

250 ml (1 cup) 35% 
cream
250 ml (1 cup) sugar
250 ml (1 cup) brown sugar
125 ml (1/2 cup) maple syrup
30 ml (2 tablespoons) corn syrup
28 g (1 oz) white chocolate, chopped (optional)
1 ml (1/4 teaspoon) vanilla extract

1. Line the bottom of a 20-cm (8-inch) pan with parchment paper, letting the paper hang over two sides and butter the other two sides.

2. In a heavy saucepan, bring all the ingredients except for the chocolate and vanilla to a boil, stirring to dissolve the sugar. Attach a candy thermometer in the center of the pan and simmer without stirring until the thermometer reads 115 °C (240 °F). Remove from the heat and add the chocolate and vanilla without stirring.

3. Place the pan in a cold water bath. Let cool without stirring, until the thermometer reads 43 °C (110 °F) or 20 to 30 minutes.

4. Remove the pan from the water. With an electric mixer, beat until the mixture loses its gloss but is still soft, about 2 minutes.

5. Pour immediately into the pan and spread with a spatula. Cover with plastic wrap and let cool for 1 hour at room temperature or 30 minutes in the refrigerator. Unmould and cut into 2.5-cm (1-inch) squares.

6. Store in an airtight container. The squares of fudge can be made in advance and freeze very well.

From: Ricardo

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Tori Toffee

Ohhhhh this stuff is deadly.  As in, I ate the leftovers for breakfast….Soooooo good.

This sweet, gooey goodness came into my life about a week ago when I got to spend a most excellent 36 hours with old friends (some new ones too!), lazing around a lake in the Muskoka’s.  This toffee was ridiculously easy to make – especially since I didn’t.  This is my friend Tori’s recipe and she did all the hard work.  But she also attested to how easy it is to make.  I’d say easy as pie, but it’s way easier than pie! Oh, and this tastes like a skor bar.  IT TASTES LIKE A SKOR BAR!

Here’s how you get this in your life:  Start with a few sleeves of salted soda crackers.  Love that salty-sweet combination!

Salted Soda Crackers

Then you create that magical combination known as melted butter and brown sugar.

Tors mixing up the melted butter and brown sugar

Bring this mixture to a boil…

Bubbling melted butter and brown sugar

Pour this delightful mixture over top of the soda crackers, and spread it around until everything is evenly coated.

Melted butter and brown sugar smeared on soda crackers

Now bake it until wonderful and bubbly and golden!

Golden brown toffee

This golden brown colour is very good news for your taste buds.

Chocolate Chips on top

Sprinkle chocolate chips on top while still hot, then let the chocolate get melty and smear it all over the surface.  Allow to cool and firm up, then just try not to eat this in one sitting.  You have to save leftovers for breakfast!!

Melty, Chocolate Toffee

Tori also recommended breaking up candy canes and sprinkling them on at Christmas time! I would imagine you could break up other delicious things to sprinkle on top as well…..Reese’s pieces perhaps…? The possibilities are endless!

Tori Toffee Recipe
1 Sleeve salted soda crackers
Equal part melted butter and brown sugar
1 bag chocolate chips

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with the soda crackers.
  3. Melt the butter in a small saucepan, add the brown sugar and stir to combine.  Bring mixture to a boil.
  4. Pour the butter and brown sugar mixture over top of the crackers, and spread with spatula to evenly cover the crackers.
  5. Bake in oven until golden and bubbly.
  6. Remove from oven and sprinkle chocolate chips evenly over surface.  Allow chocolate chips to get warm and melty, then spread to coat entire surface.  Cool until butter mixture and chocolate set.  Eat!

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Filed under Dessert, Easy Peasy, Vegetarian