Recipe: Bacon Jam

I have no words.

Well, I have a few.

Think of a time when you have had nice little crispy bits of meat left in the pan after it's been simmering in a syrupy sweet mixture for hours. Oh wait, that was today.

This is bacon jam.


Bacon Jam


1 Lb Smoked Bacon (or use regular bacon and liquid smoke)
4 Cloves Garlic, chopped
1 Onion, diced
3 Tbsp Brown Sugar
Hot Sauce, to taste
1 Cup Coffee
1/4 Cup Balsamic Vinegar
1/4 Cup Maple Syrup
Black Pepper, to taste
2 Cups Water

In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Cut into 1 inch pieces.

Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.

Transfer the bacon, onion, and garlic into a dutch oven and add the rest of the ingredients except for the water. Simmer on low for 2 hours, adding 1/4 cup of water every 25-30 minutes or so. Stir periodically.











When ready, cool for 15-20 minutes, then place in a food processor. Pulse for 2-3 seconds so to leave some texture to the “jam”, or pulse longer for a smoother texture.

Recipe: Mollie Katzen's Savoury Vegetable Cheesecake

I know, when we think of cheesecake we think of a decadent, glorious dessert. A rich, sweet cheese mixture settled into a dense, crumbly crust. Why don't we think of a savoury cheesecake?

This cheesecake will get you to think of cheesecake in a new light. A savoury cheesecake made of ricotta, mozzarella, and parmesan, filled with zucchini, carrots, and onions. Surprisingly light and terribly delicious.

You could really put any combination of vegetables in this cheesecake, provided you sweat them of a lot of their moisture. I served this with a panzanella salad - a perfect pairing.

















Mollie Katzen's Savoury Vegetable Cheesecake

3 Cups (packed) Coarsely Grated Zucchini (3 or 4 small zukes)
A little salt
2 Tbsp Olive Oil
1 Cup Minced Onion
1/2 tsp Salt
1 Cup Grated Carrot
2 Tbsp All-Purpose Flour
2 tsp Dried Basil (I opted for 3-4 leaves of fresh basil from the garden)
1/2 tsp Dried Oregano (I also used fresh)
1/2 tsp Dried Thyme (Fresh here too)
5 Cloves Garlic, minced
1/4 Cup Minced Fresh Parsley
1 Tbsp Fresh Lemon Juice
3 Cups (1 1/2 pounds) Ricotta
1 Cup (packed) Grated Mozzarella
1/2 Cup Grated Parmesan
3 Lg Eggs, beaten
Black pepper to taste
2 Tomatoes, sliced into rounds, then in half to make "D's"
3 to 4 Tbsp Bread Crumbs

Place the grated zucchini in a colander over a sink. Salt lightly and let stand 15 minutes. Squeeze out all excess moisture.

Meanwhile, preheat the oven to 375°F. Use a little of the olive oil to oil the bottom of a 9-inch springform pan. (A pastry brush is the best tool for this.)

Heat the rest of the olive oil in a large, deep skillet. Add the onion and 1/2 teaspoon salt, and sautŽ over medium heat for about 5 minutes. Add the zucchini, and the carrot, flour, and dried herbs. Cook, stirring, over low heat for about 2 to 3 more minutes. Remove from heat, and stir in garlic, parsley, and lemon juice.

Place the cheeses and eggs in a large bowl, and beat vigorously for a minute or two. Add the vegetable mixture, and mix well. Season to taste with black pepper, and adjust salt, if necessary.

Transfer to the prepared pan, and arrange the tomato slices on top in a lovely pattern of your own design. Sprinkle with bread crumbs.

Bake in the center of the oven for 50 minutes. Cool for at least 20 minutes before removing the sides of that pan. Serve at any temperature. This is delicious for any meal, including breakfast!