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

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Ingredientes

  • 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
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