This month’s Food Network Canada’s Cooking Club Challenge was inspired by Top Chef Canada and President’s Choice. There was an online vote and 5 President’s Choice products were chosen and our entry had to include at least one of the selected ingredients. I’ve incorporated two of the picks into my original recipe (PC Butter Puff Pastry & PC 100% Pure Maple Syrup) and also used another great new PC product, their PC Naturally Smoked Bacon – Double Smoked Dry Cured Thick Cut.
Bacon Jam has been haunting my dreams for months now. I came upon a recipe online which inspired me to do another search and lo and behold, Bacon Jam is everywhere! Knowing how much we love sweet & salty in our house, I was certain that if I could balance the two just so that it would a hit. It has since been dubbed ‘Brown Gold’ by my husband 🙂 My version of Bacon Jam is sweeter than most and has less heat than many.
If you have a jar of Bacon Jam in your fridge, you can whip up these insanely good treats in no time flat, thanks to PC Butter Puff Pastry! Use the rest of your jam on baguette, burgers, and spoons 🙂
My Bacon Jam & Havarti Puffs
Makes 16 Puffs
1/2 package (1 sheet) PC Butter Puff Pastry
100g Havarti cheese, shredded.
1/3 cup of Bacon Jam (recipe below)
Using a thawed roll of puff pastry (follow steps on package), unroll and cut into 16 even square portions. Lightly press each square into a mini-muffin pan. In each tart put approximately 2 tsp of shredded havarti and 3/4 tsp of bacon jam. Bake on middle rack of a preheated 400 degree oven for 13-15 minutes or until golden brown. Serve warm or room temperature.
My Bacon Jam
1 pound (500g pkg) PC Naturally Double Smoked Bacon
1 medium onion, chopped
4 cloves garlic, minced
1/2 cup lightly packed brown sugar (light)
1 cup freshly brewed coffee
1/4 cup PC 100% Pure Maple Syrup
1/4 cup cider vinegar
1 tbsp Dijon mustard
2-5 drops of Tabasco sauce (more or less to taste)
1/2 tsp ground black pepper
Using kitchen scissors, cut bacon into 1/2 inch pieces and put into large cold Dutch oven or large pot. Over medium heat, cook bacon until a lot of the fat has rendered and the bacon is starting to brown. Using slotted spoon, removed bacon to drain on some paper towel and pour off all but 1 tbsp or 2 of the bacon fat. Add the onions and garlic and sauté in the bacon fat until it is translucent. Add back to the Dutch oven the bacon and all other ingredients. Bring to simmer and then lower heat and continue to simmer uncovered for an hour or until thick and jam-like, stirring occasionally. Allow the jam to cool for 5 minutes then transfer to food processor. Pulse the mixture 8-10 times or until it reaches your desired texture. Put into a jar and allow to cool, then cover and refrigerate.
Wish me luck!