Monday, February 21, 2011

Beijing & Bacon Jam

The Husband and I are now in Beijing, after a one-week stint in Guangzhou!  There will be more to write later, particularly about our once-in-a-lifetime experience in Business Class on Asiana (literally... once-in-a-lifetime).  For now, though, here is a small piece of home that I would like to share with all of you.  Because what is more American that bacon turned into a sweet?

Super Tasty Super Easy Bacon Jam Crostini

6-8 slices low sodium bacon
1/4 cup packed brown sugar
1/2 red onion diced
2/3 cup orange juice or sherry
a pat of butter
pinch of salt
pinch of black pepper

1 baguette sliced

2 tomatoes sliced thinly
1/4 red onion sliced thinly

Toast your baguette until both sides are slightly browned.  Set aside for later.

Brown up your bacon in a cast-iron skillet until crispy.  Drain your bacon on some paper towels, and pour about half of your bacon fat out of your pan.  Break up your bacon, and let your bacon fat cool down in the pan.  Add butter to your bacon fat and let it melt.  Toss in the red onion and saute it until it's about half way done.  Add your brown sugar and let it dissolve.  Continue sauteing the onion until it's translucent and has a nice sheen to it.  Deglaze your pan with the orange juice or sherry, and be sure to pick up all the yummy bits that have stuck to the bottom.  Turn off the heat, and throw your bacon bits back into the pan.  Stir it around a bit until it's well incorporated, and the bacon has softened a bit.

Put it all in a blender or food processor, and pulse until smooth.

Spread your bacon jam on your crostini, and top with tomato and onion slices.

Your guests will thank you.  Your arteries, perhaps not as much.

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