For reference
Jan. 2nd, 2013 03:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
yagathaiThis is a kind of bacon marmalade, and the best thing I have ever made.
1 lb maple-cured bacon, cut into lardons
1 pint blueberries
1 large yellow onion, diced
1/2 cup maple syrup
1/2 cup apple cider vinegar (you can substitute 1/4 cup of strong red wine for equal amount of vinegar)
1/4 cup brown sugar
1/4 cup strong black coffee (optional)
2 tablespoons prepared dijon mustard
pepper, salt to taste
Heat bacon in a dutch oven or large saucepan under high heat until the fat is rendered out. Discard at least 3/4 of the rendered fat. Add onion and blueberries, cook at medium heat, stirring frequently, until onions are soft and lightly caramelized (7-10 minutes). Carefully add cider vinegar (it will splatter, so beware!), coffee, maple syrup, mustard, pepper and brown sugar. Once the liquid begins to boil, reduce the heat to a low simmer. Cook down, stirring regularly, until the consistency of thin marmalade (as it cools, it will firm up). Remove from heat, serve warm or cold. I just served it with some roasted bone marrow and truffle toast (toasted french bread with truffle oil), and it blew my mind.
1 lb maple-cured bacon, cut into lardons
1 pint blueberries
1 large yellow onion, diced
1/2 cup maple syrup
1/2 cup apple cider vinegar (you can substitute 1/4 cup of strong red wine for equal amount of vinegar)
1/4 cup brown sugar
1/4 cup strong black coffee (optional)
2 tablespoons prepared dijon mustard
pepper, salt to taste
Heat bacon in a dutch oven or large saucepan under high heat until the fat is rendered out. Discard at least 3/4 of the rendered fat. Add onion and blueberries, cook at medium heat, stirring frequently, until onions are soft and lightly caramelized (7-10 minutes). Carefully add cider vinegar (it will splatter, so beware!), coffee, maple syrup, mustard, pepper and brown sugar. Once the liquid begins to boil, reduce the heat to a low simmer. Cook down, stirring regularly, until the consistency of thin marmalade (as it cools, it will firm up). Remove from heat, serve warm or cold. I just served it with some roasted bone marrow and truffle toast (toasted french bread with truffle oil), and it blew my mind.
