Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!

Maple Bourbon Bacon Jam - Another Delicious Recipe!


love2travel

Recommended Posts

love2travel Mentor

As you know, I am into condiments and sauces in a BIG way (C&S). This is another wondrous version of bacon jam that I am itching to share. Caveat - you should at least double or triple this recipe. Karen, I haven't done this in a slow cooker but I'd bet it would be wonderful!

Open Original Shared Link

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



kareng Grand Master

It's practically the same as the other recipe. When that one cooks in the crockpot, you leave the lid off to evaporate out the extra liquid. So I would think you would do that here, too.

Link to comment
Share on other sites
love2travel Mentor

It's practically the same as the other recipe. When that one cooks in the crockpot, you leave the lid off to evaporate out the extra liquid. So I would think you would do that here, too.

Oops - I posted the incorrect recipe. Now I'm not sure where the original one got off to. Will post when I find it. It was quite different.

Link to comment
Share on other sites
GottaSki Mentor

We use the orig recipe with one minor change - half cider vinegar / half bourbon - yum!

Link to comment
Share on other sites
love2travel Mentor

We use the orig recipe with one minor change - half cider vinegar / half bourbon - yum!

I love that about recipes. You can take an idea and make changes to make it your own!

Link to comment
Share on other sites
GottaSki Mentor

I love that about recipes. You can take an idea and make changes to make it your own!

Honest disclosure...the recipe suggested the bourbon as an alternative - they were right!

Link to comment
Share on other sites
love2travel Mentor

Honest disclosure...the recipe suggested the bourbon as an alternative - they were right!

Yes, I remember that about the recipe but changing up recipes still applies anyway. ^_^ There is nothing that says you have to be married to what is written on paper (except many baking recipes where exact science is necessary) so I love it when people are inspired to create variations. What do you use with your bacon jam the most?

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



GottaSki Mentor

Yes, I remember that about the recipe but changing up recipes still applies anyway. ^_^ There is nothing that says you have to be married to what is written on paper (except many baking recipes where exact science is necessary) so I love it when people are inspired to create variations. What do you use with your bacon jam the most?

I can't have but a taste right now....but my hubby, kids and extended family are wild for it.

On toast or waffles

served with crackers as an appetizer

I found little 4oz crock type jars that go home with guests -- if they return them they get refills

Karen did pizza -- so that will be a treat for my guys this weekend -- there is no bad time for Bacon Jam :D

Link to comment
Share on other sites
IrishHeart Veteran

I use it the same way as Ski, and I also "shared some" with friends as gifts!.

COOL way to use it: Last week, I made home fries and at the end, I threw in a heaping spoonful of bacon jam and it coated the potato wedges and oh baby, was it good.

I also put it on pizza, on meatloaf, burgers, and on the hub's turkey sandwich.

He said it tasted like a turkey club--only better.!

and now, my jar is Gone... :(

Link to comment
Share on other sites
luvs2eat Collaborator

I made bacon jam this Christmas. I didn't use bourbon but it was to die for!! What a (RICH) delicious treat!! We enjoyed it on crackers or bread and I used it on pizza. YUM.

Link to comment
Share on other sites
love2travel Mentor

I made bacon jam this Christmas. I didn't use bourbon but it was to die for!! What a (RICH) delicious treat!! We enjoyed it on crackers or bread and I used it on pizza. YUM.

It is fabulous as a glaze for pork, too. I want to try it on duck as well. Makes awesome crostini (with cheese). I'm making a gluten free version of Welsh Rarebit for lunch and will spread the toast with a smear of bacon jam before adding the remaining ingredients. Should be wonderful!

Link to comment
Share on other sites
  • 3 weeks later...
luvs2eat Collaborator

My niece visited from France in October and gave me a small jar of onion confit. That's my new obsession!! Can't wait to make it! I used it just like I did the bacon jam.

Link to comment
Share on other sites
GottaSki Mentor

My niece visited from France in October and gave me a small jar of onion confit. That's my new obsession!! Can't wait to make it! I used it just like I did the bacon jam.

Let us know how this goes - think I may be looking for a recipe on this suggestion very soon :D

Link to comment
Share on other sites
love2travel Mentor

Let us know how this goes - think I may be looking for a recipe on this suggestion very soon :D

Onion confit is very simple to make as is garlic confit. :P

Link to comment
Share on other sites
mushroom Proficient

Simple is as simple does; and for them that doesn't, t'aint simple :P

I watched a cooking show where she made 'confit' of a whole bunch of things, and she just put them in a pan of olive oil and 'cooked' them over exceptionally low heat - is that how you do it?

Link to comment
Share on other sites
love2travel Mentor

Simple is as simple does; and for them that doesn't, t'aint simple :P

I watched a cooking show where she made 'confit' of a whole bunch of things, and she just put them in a pan of olive oil and 'cooked' them over exceptionally low heat - is that how you do it?

For garlic, yes. I infuse the oil with thyme, rosemary and garlic. But for onion confit first I caramelize the onions.

Link to comment
Share on other sites
love2travel Mentor

Made wondrous BACON maple roasted chickpeas. Oh, WOW! Chickpeas are crunchy, the bacon is crunchy and they are both gooey with maple syrup. HELP ME! It is too good, if you know what I mean. <_<

Link to comment
Share on other sites
IrishHeart Veteran

Made wondrous BACON maple roasted chickpeas. Oh, WOW! Chickpeas are crunchy, the bacon is crunchy and they are both gooey with maple syrup. HELP ME! It is too good, if you know what I mean. <_<

I'd help you if I could :D ...I'd be digging in with both fists!!!

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Braver101 posted a topic in Coping with Celiac Disease
      0

      Constant sweating with celiac disease

    2. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy

    3. - trents replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy

    4. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,483
    • Most Online (within 30 mins)
      7,748

    Sweet Potato
    Newest Member
    Sweet Potato
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Braver101
      Does anyone else get soaking wet sweats just out of nowhere? I’m not in menopause, there’s nothing wrong with me except celiac disease and my thyroid, and I’m taking my medicine. I am 18 days gluten-free but I cannot stop sweating and it makes me freezing cold and I’m soaking wet and changing my clothes literally as I’m changing my clothes the new clothes are soaking wet and nobody will help me. Please somebody out there help me. 
    • Tlbaked13
      Sometimes I end up spitting out a drink of water! But for the most part I do ok with the liquids that I've been sticking to which Is hardly anything carbonated (meaning diet soda mainly)  I drink alot of tea which I make myself lipton cold brew sweetened with half sugar and half Splenda, smoothies when I could in the beginning but made with milk so I'm now using orange juice instead of the milk but it doesn't workout real often I drink black coffee in the mornings with no trouble usually and I've been experimenting with some juices but the sugar content is a set back I'm not a huge water fan but will drink it unfortunately where I live I can't do the tap water I'm the only one who has a problem with it apparently but for some reason I just can't...unless I'm using it in coffee or tea and the tea even took me some time to stand yes I have thought about boost/ ensure but they are very costly for someone who is scrapping the bottom at this time 
    • trents
      Do you believe your swallowing is a manifestation of your neuropathy? I'm thinking if you are having trouble getting food down you need to focus on consuming things that have a high nutritional density so that whatever you are able to get down counts for something. Have you looked at Boost and other high protein/high calorie shake products?  They are fortified with vitamins and minerals as well. Do you have any trouble with aspiration of liquids? For celiac testing purposes, the guidelines are calling for daily consumption of about 10gm of gluten - the amount in about 4-6 slices of bread - in order to ensure valid testing. That sounds like it would be a challenger for you.
    • Tlbaked13
      Thank you and I am aware that I should be eating a "normal" diet until tested it's kind of been trial and error for my diet or more like just ERROR! I about 1-3 bites a meal I'm to a point that 99 percent of the time I'm having trouble swallowing just about everything occasionally I find either something or a very small window of time that allows me to get very little of something! I am basically getting zero nutrition what so ever because I take one bite of the meal that I usually just slaved over just to end up tossing it when it's all said and done...did anyone else ever experience anything like this?  I am more then open to suggestions! It is taking a very extreme toll on me and my body forsure 
    • JustGemi
×
×
  • Create New...