Sweet and Savory Bacon Jam, Fromage Fort, and Toasted Walnuts and Raisins Recipe

Ingredients

• fish around in the cheese drawer, I can usually come up with some mozzarella
• T. And, candidly, even though I am great
• garlic lover, the “stinking rose” was overpowering. This was actually easy to fix. I just added 8
• more ounces of cream cheese. However, I’d suggest one of two things: Either
• take the 3-4 garlic cloves called for, wrap them in tinfoil and roast them in a
• 350 degree oven for 20 minutes, or add the garlic one clove at a time, tasting
• as you go until you hit the desired level of garlic. Either way, this is a wonderful discovery
• which changes completely depending on the cheese you have on hand. Brie,
• Cheddar, farmer cheese, Chevre, Roquefort, Mozzarella and really any other
• cheese can be used here.
• 1.
• Gather together 1 pound of leftover cheese (3 kinds is enough, 6
• or 7 will be even better). Trim off any mold or very dried out parts from the
• surface. Toss as many as 3 or 4 peeled cloves of garlic into a food processor
• and process for several seconds until coarsely chopped. Add the cheese to the
• garlic along with 1/2 cup dry white wine and at least 1 teaspoon of freshly
• ground black pepper. Process until the mixture becomes soft and creamy, about
• 30 seconds.
• 2.
• Remove the mixture from processor and transfer it to a crock or
• bowl. Cover tightly with plastic wrap and refrigerate.
• Recipe for Sweet and Savory Bacon Jam from Stacey
• Brugeman, the Denver Omnivore
• This
• takes a good hour and half to make and another 30 minutes before you can serve
• it. It makes 1 ½ to 2 cups of jam. Since
• it keeps in the fridge in an air tight container, Stacey says you can double or
• triple the recipe. All I can say is,
• that’s a lot of Bacon Jam. Stacey went
• whole hog and left all the bacon fat in the pan. I drained a good portion of it. I let you decide which to do.
• 1
• pound thick-cut bacon, cut into 3/4-inch pieces
• 2
• small sweet onions, peeled and thinly sliced
• 1
• large shallot (2 cloves), peeled and very thinly sliced
• 2
• tablespoons Dijon mustard
• 2
• teaspoons Worcestershire sauce
• Kosher
• salt and freshly ground black pepper
• and pepper. Pour in 1/2 cup of water and stir to combine. Bring the mixture to
View Full Recipe at CHEWING THE FAT