Bacon and jam aren't just for breakfast anymore. Dried Plum Bacon Jam is a smoky, salty and sweet spread that would amp up any biscuit, sandwich or snack tray.
Disclosure: As co-owner of The Recipe ReDux, I was compensated by California Dried Plums to manage this recipe contest. I am not eligible to win prizes.
This is not a sponsored post about bacon, but we're gonna talk bacon first -- My blog. My bacon talk.
I was doing a Periscope broadcast last night about my Top 3 Tips To Make Brussels Sprouts That Don't Taste Yucky (you know... the kind of info everyone needs to know on a Friday night. This was quickly followed by me periscoping 3 armadillos I found near my house. Seriously people. If you're not following me on Periscope, you're missing out on some quality broadcasting.)
Anyway, one of my tips included using a little high-quality bacon to basically "ease" the palate into trying Brussels sprouts. And then my friend Danielle made this comment:
"Yuck to bacon."
Seriously. Who says that? She's a good friend, but I'm thinking about asking her family to have her head examined. Yuck to bacon... as if.
Luckily Danielle was the lone bacon avoider in that broadcast, and I found that all the other viewers were ThumbsUp for bacon. And why wouldn't you be? Salty - check. Smokey - check. Two of the most desireable qualities you ever met in a food. All that's missing is the sweetness.
And now, let me do an abrupt turn of narrative and talk to you about a food that is naturally desireably sweet (unlike bacon) California Dried Plums.
The star of today's recipe actually isn't the bacon I've been waxing poetic about. I just said all of that so I could throw Danielle under the bus (you're welcome Danielle. Love ya girl!) The star in this recipe is one of my absolute new favorite dried fruits -- California dried plums.
Now I know what you're thinking -- aren't those prunes? Yep. Uh, huh. Potaytoe/Potahtoe. Call them what you want. They are little pockets of perfect sweetness that I've discovered make a great afternoon snack alone, but also make a no-sugar-added sweetener for my morning smoothies and when pureed, make a wonderful addition to baked goods to keep them moist without adding any additional sugar. They are powerhouses of fiber, and without getting too deep in the weeds, I'll just remind you of my love for soluble fiber and all the digestive goodness it offers.
Because of all these tasty attributes (and less than 100 calories for 5 which is #awesome,) I was overwhelmed with ideas on creative ways to showcase California Dried Plums for this Recipe ReDux. But I landed on Bacon Jam -- because, well, Bacon and Jam. Enough said, right?
Not a believer? Lemme explain. Bacon Jam is a wonderful culinary concoction that reminds me of chutney, only mine doesn't really have any spicy to it (although that would be nice, now that I'm thinking about it.) You can use this recipe as a tapenade on crostini, alongside a sharp cheese as an appetizer or thinned with a little extra juice to make a nice sauce over grilled pork. Because I've been in a lunch rut latetly, I'm going more functional and using it as a spread for sandwiches. I paired the bacon jam with leftover baked chicken, spinach, tomatoes and a little dab of course grained mustard. Absolute sandwich perfect. The sweetness of the dried plums and smokiness of the bacon are the perfect play in your mouth of all those flavors we know and love...
...unless you're Danielle. She'll just have to be #BaconJamFree, I guess.
But you don't have to be! Give this a try and let me know what you think.
AD: Dried Plum Bacon Jam via @ReganJonesRD is a smoky, salty and sweet spread that would amp up any sandwich Tweet this
California Dried Plum Bacon Jam
Makes 12 tablespoons (serving size: 2 tablespoons)
- 3 slices bacon, cut into ½ inch pieces
- 2 green onions, thinly sliced
- 3 tablespoons red wine vinegar
- 3 tablespoons orange juice
- 3 3 tablespoons water
- 1 cup California Dried Plums
- 1/2 teaspoon salt
- Dash of hot sauce
- Saute bacon in a small skillet over medium heat until crisp (about 5 minutes). Remove bacon from skillet and drain on paper towels. Discard drippings in pan (but do not wipe skillet clean). Add onion to pan and saute 2 minutes.
- Next, stir in vinegar, orange juice, water and California dried plums. Bring to a boil; reduce heat and simmer 5 minutes or until sauce is almost completely reduced and fruit is plump (watch carefully and be sure not to burn.)
- Spoon mixture into bowl of a small food processor; add salt and hot sauce. Pulse 5 times or until fairly smooth. Pulse in bacon. Store in refrigerator.