Bacon Jam and Almond Bread

Portia
Bacon Jam makes ~3 pints.

1.5 lbs of the fanciest bacon you can find (e.g.
http://www.skagitriverranch.com bacon) chopped into strips 1/2" or smaller
3 large onions chopped fine
3 tbsp crushed garlic
3/4 cup cider vinegar
3/4 cup brewed coffee
1 envelope gelatin
1/3 cup cold water

  1. Fry the bacon until mostly crispy.

  2. Move the cooked bacon into the slow cooker, leaving the grease in the
    pan.

  3. Fry the onion and garlic in the grease until the onions are all clear
    and starting to brown.

  4. Add the vinegar and coffee to the onions and boil 1 minute.

  5. Transfer the onion mixture to the slow cooker and stir thoroughly.

  6. Cook on low, partly covered for 12 hours.

  7. Add one envelope of gelatin to 1/3 cup cold water.

  8. Blend slow cooker contents with immersion blender (or transfer to a
    food processor and blend it).

  9. Add the gelatin to the rest and stir.

  10. Transfer to jars and refridgerate. It should last at least 4
    weeks.

Next time I make it, I'm going to double the recipe so it fits in my
slow cooker better.


Almond Bread makes 1 loaf

5c almond flour
2 tsp salt
2 tbsp baking soda
6 eggs
1 tbsp cider vinegar

  1. Mix dry ingredients in a large bowl.

  2. In a separate bowl, whip eggs and vinegar.

  3. Mix eggs into dry ingredients.

  4. Pour into 4"x8" loaf pan.

  5. Bake at 300F for 45 minutes or until toothpick in center comes out
    clean.

Comments

[No Subject]

How much blending do you do? I'm assuming you're not trying to get it completely smooth.

[No Subject]

I made mine pretty smooth, but you can leave it as chunky as you like. If you cut the bacon quite small (under 1/2" squares) and the onion a bit smaller, you could probably skip the blending entirely.
Portia

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