Thinking about Easter April 5th~

                                                  

I don't feel like cooking so it gives me time to find interesting recipes to make later.  You know Easter is around the corner, it's early this year on April 5th.  Never too early to get the menu ready and this recipe for bacon jam sounds about right for the prime rib roast which will be featured this Easter.  I'll have ham as well, but this is a beef crowd.

Bourbon Bacon Jam

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

This recipe is really easy to make and will have you slathering this Bourbon Bacon Jam on everything in sight.

Author: Kim Beaulieu

Recipe type: appetizer

Serves: About 3 cups of Bourbon Bacon Jam

Ingredients

• 1 and ½ pounds of bacon
• 2 cups of shallots, finely chopped
• 1 cup vidalia onion, or any sweet onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ cup bourbon
• ½ cup maple syrup
• ¼ cup balsamic vinegar
• ½ cup brown sugar

Instructions

1. Cook the bacon in two frying pans to allow for room for it to crisp up properly. Cook over medium heat until it browns perfectly. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat off.
2. Pulse your shallots and onions in the food processor or cut them by hand.
3. Leave about 1 to 2 tablespoons of the fat in one of the pan. Add shallot and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute.
4. Add the chili powder and smoked paprika, stir to combine.
5. Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose Continue boiling for about 2 to 3 minutes.
6. Add vinegar and brown sugar, continue to boil for about 3 minutes.
7. Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect. Personal choice.
8. Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken and look jam like in the process.
9. Turn off the stove top. Drain any excess fat off the bacon jam by pouring it through a sieve or use cheesecloth to drain it through.
10. Now you have two options, you can pop the mixture into a food processor and pulse until it breaks down more. Or you can leave it chunkier (I like the more rustic, chunkier look) and don't bother pulsing it. Your choice.
11. Transfer to jars and store in the fridge.
12. You can heat it up in the microwave whenever you want to top something with the jam. I used it over smoked sausages cooked on the grill. Divine.

This is from Pinterest.

I just started the book Hidden In Paris by Corine Gantz. It is surprisingly good.  Not deep...I am not into deep reading right now.  I need fluff and interest and this book suits me.

Loose ends...

                                            

I am off to see Darla, my hair specialist today.  I am looking like Rod Stewart with my hair going in different directions and the sun having turned me blond.  Yesterday I slept the entire day and night.  I was having an re entry adjustment from being in the sun for a month.  The dogs, too, have finally readjusted and things are back to normal.  It is such a nice break to have a month snow and cold free, but it is always a blessing getting home.  Beth and I flew home and Mike drove the rest of the crew and I must say Southwest is my new best friend.  I think that is the way to go from now on.  They are so accommodating and it is a straight shot down there with no kerfuffle. Beth is a master planner and she makes everything easier.

After the nice Sunday roast, I have not been in the cooking mood.  Actually I do have a soup burbling on the stove, but that is because I had a nice rotisserie chicken carcass that wanted to be stewed. I must encourage you to use Mr. and Mrs. T's spicy bloody Mary mix in your stews and soups.  It takes all of the worry about seasoning out of the picture and you have a luscious result.

I have a new MAC ipad or tablet or what ever it is called.  At the beach we had a ball playing Trivia Crack with friends and random players all from afar.  Joe is hooked and I think he will be getting a tablet soon.  The things you can do with that thing is remarkable.  We played Trivia Crack in the car all the way to Florida and all during the stay.  If you haven't tried it, give it a go. I'll play you. All the games you get on your PC you can play on the tablet--everything you do on the PC you can do it any place even email.  I could not, however, do this blog because I forgot my password and it took hours to reset, so I let it go until I got home. 

We have been enjoying the public television show The Great British Bake Off on Monday nights.  This cake was one the common every day bakers produced during their trials.  This picture is from The English Kitchen and she (Marie) would be a good contestant for that show because her blog is very good (except for all the ads) and her recipes are tried, true, and doable.  I admire her work.