Rick Rodgers - cuisine americane

Bacon, Onion, and Bourbon Marmalade with Video

Bacon Frying.jpgThanksgiving is all about indulgence and even over-indulgence.  Last holiday, I made a big batch of bacon, onion, and bourbon 'marmalade" to enjoy over the holiday weekend.  This luscious savory spread combines caramelized onions, bacon, and a bracing splash of Four Roses Bourbon.  It was slathered on dinner rolls at the Thanksgiving table, added to Friday's leftover turkey sandwiches, and used as a cracker topping for easy appetizers on Saturday night.  I'm surprised that no one put it on their breakfast cereal!  Four Roses Bourbon has made a video of me making this irresistible stuff.      

Bacon, Onion, and Bourbon Marmalade

Makes about 2¼ cups 

Serve with corned beef, hamburgers and sandwiches, pork roast, pork chops, ham, sausages, barbecued meats and poultry, and grilled salmon. 

Prep Time: 10 minutes 

Cooking Time: 45 minutes 

Make Ahead:  The marmalade can be refrigerated for up to 3 weeks. 

Holiday Feasts  Company Fare  Buffet Dish 

This seriously indulgent amalgamation takes some of the most popular flavors from the collective American palate (caramelized onions, smoky bacon, maple syrup, balsamic vinegar…and booze) and melds them together. It makes a holiday spread of pork roast or sliced ham even more festive, and raises a weekend burger or barbecue dinner to new heights. Use the extra-thick bacon (sometimes called butcher-sliced) for this recipe so the pieces retain their character in the marmalade.   

8 ounces super-thick sliced hickory-or applewood-sliced bacon, cut crosswise into 1-inch pieces

3 pounds yellow onions, cut into thin half-moons

Kosher salt and freshly ground black pepper 

¼ cup balsamic vinegar

¼ cup maple syrup, preferably Dark Amber 

¼ cup bourbon 

1½ teaspoons finely chopped fresh thyme 

1.  Cook the bacon in a large, deep skillet over medium heat, stirring occasionally, adjusting the temperature so the bacon cooks evenly but the glaze in the bottom of the skillet does not burn, until the bacon crisp and browned, about 10 minutes.   Transfer the bacon to paper towels to drain, leaving the fat in the skillet.

2.  Stir in the onions with 1 teaspoon salt and ½ teaspoon pepper.  (You may have to add the onions in two batches, cooking the first batch for a few minutes to shrink and make room for the remaining onions.) Cover the skillet and cook, stirring occasionally, until the onions are softened, about 5 minutes.  Reduce the heat to medium-low.  Cook, uncovered, stirring occasionally, until the onions are very tender and golden brown, about 25 minutes.  

3.  Stir in the reserved bacon with the balsamic vinegar, maple syrup, bourbon, and thyme and bring to a simmer over medium heat.  Return the heat to medium-low and simmer, stirring often, until the liquids have reduced to a few tablespoons and the mixture is thick and spreadable, about 10 minutes.  Transfer to a bowl and let cool.  (The marmalade can be refrigerated in a covered container for up to 3 weeks.  Remove from the refrigerator 1 hour before serving. )  Serve at room temperature. 

Tags: appetizers , bacon , onions

Categories: Appetizers


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