Thanks so much for coming to our Southern Summer Nights #virtual #dinner #party. I’m really glad you came. Have you entered the giveaway sponsored by Microplane and Argenta Market? Head on over to Fancy Pants Foodie (aka Christie) and do that as soon as you’ve eaten your fill of these little lovelies for some amazing cheese soufflé.
Tomatoes. Bacon. Summer. Enough said. Almost.
There are probably times along about February that I start dreaming, in color even, about bacon, lettuce and tomato sandwiches. Maybe with cheese. Or not. But always with Hellman’s mayo, hickory-smoked bacon and store-bought sourdough bread, never toasted for me. And never, ever with any tomato other than a fresh, locally grown variety. Cherokee Purple heirlooms if I can get them, or grow them.
I’m pretty sure God created the BLT to feast on when He rested on that seventh day.
So what does that have to do with this Spicy Chipotle Tomato Bacon Jam? Just this. On those dreary winter days amidst my dreams of the summer BLT, I can dish out a spoonful of this jam and be transported to summer.
So right now while my garden and the State of Arkansas are at the height of tomato season, I’ll be putting several containers of this jam aside in my freezer and look forward to those winter days ahead.
While I think the BLT is a gourmet’s delight and could be served at the fanciest of Southern dinner parties, I decided those might be a little more than I wanted to tackle for the appetizer course of this little event of ours. Hence, the jam on these spicy little cornmeal crackers.
Tomatoes. Bacon. Cornbread. That’s the South in your mouth alright.
Spicy Chipotle Tomato Bacon Jam
2013-11-13 08:49:10
Yields 2
Ingredients
- 1 pound peppered bacon
- 2 pounds ripe tomatoes, cored and coarsely chopped
- 1 large onion, diced (preferably Vidalia)
- 1 cup packed dark brown sugar
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon lemon juice
- 1 1/2 teaspoons kosher salt
- 1 – 2 chipotle peppers in adobo
- 2 – 3 teaspoons ground chipotle pepper
- 2 cloves roasted garlic
- 1/4 cup thinly sliced Genovese basil
Instructions
- Place bacon on a foil-lined cookie sheet and bake in a 350 degree oven until crisp, about 15 minutes. Drain on paper towels; set aside. Reserve bacon drippings.
- In a large stockpot, sauté onions in 2 Tablespoons of reserved bacon drippings until soft; add in chopped tomatoes, brown sugar, vinegars, lemon juice, salt, whole chipotle peppers, ground chipotle and roasted garlic cloves (amount of peppers will depend upon your personal preference). Bring to a boil, stirring to constantly to dissolve the sugar. Crumble in half of the bacon.
- Reduce the heat and simmer for 1 1/2 to 2 hours until thickened. Using an immersion blender (or blender), blend the jam until only slightly chunky. Crumble in the remainder of the bacon (leave in somewhat larger pieces) and stir in the basil. Cool to room temperature.
- Ladle into sterilized half-pint jars and refrigerate or freeze. The jam will keep in the refrigerator up to five days or frozen for several months.
- The jam can be canned using a pressure canner (not cooker), following the manufacturer’s directions. It cannot be canned using the boiling water method because it contains the bacon.
Notes
- I’m serving this with these Spicy Cornmeal Cheddar Crackers for the party, but it goes great with lots of dishes. We especially like it with grilled pork tenderloin or fresh purple hull peas, but try it with a grilled cheese sandwich or ham biscuit sometime as well.
Adapted from The Arkansas Gazette, Richard Allin
Adapted from The Arkansas Gazette, Richard Allin
Dining With Debbie https://diningwithdebbie.net/
Spicy Cornmeal Cheddar Crackers
2013-11-13 08:45:55
Yields 65
Ingredients
- 1 cup whole wheat blend flour
- 1 cup yellow cornmeal (I have also used blue cornmeal.)
- 3/4 teaspoon smoked sea salt (sea salt may be substituted if you cannot locate the smoked variety)/
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground chipotle pepper
- 1/2 cup freshly grated smoked Cheddar (Use that Microplane!)
- 3 Tablespoons unsalted butter, frozen or very cold, cut into chunks
- 3/4 cup buttermilk
Instructions
- Preheat oven to 375 degrees. Line two large baking sheets with parchment paper.
- Combine flour, cornmeal, salt, soda, ground chipotle, smoked Cheddar and butter in the bowl of a food processor until it resembles coarse cornmeal. While the processor is running, slowly add the buttermilk in a stream until the dough forms a ball within the machine.
- Turn the dough out on a floured surface (I like to use Wondra.) and knead for a few seconds. Divide into 4 portions and wrap each with plastic wrap. Let rest for 15-20 minutes at room temperature. The dough may be may ahead and refrigerated. Allow it to come to room temperature before proceeding.
- Roll a portion of the dough out on a floured surface until it is about 1/16th of an inch thick. Cut with a 1 3/4-inch biscuit cutter. Place on the baking sheet and poke each cracker several times with the tines of a fork. Sprinkle with sea salt and ground chipotle if desired.
- Bake at 375 degrees for 10-12 minutes, until the crackers are golden. Watch carefully during the last couple of minutes of the cooking time. Allow to cool slightly before moving to a wire rack to cool. Store in an airtight container up to two weeks.
Adapted from Hors de Oeurves, Martha Stewart
Adapted from Hors de Oeurves, Martha Stewart
Dining With Debbie https://diningwithdebbie.net/
Have you tried: Black-Eyed Pea Salad on Belgian Endive, Sauteed Greens with Pancetta Croutons on French Rounds, Bruschetta of Arkansas Peaches, Bacon, Basil, Goat Cheese with Honey-Walnut Drizzle? You should!
Note: These are sturdy crackers that will stand up to our summer humidity if your party is outside. They are unlike store bought crackers. The jam works perfectly well with bought gourmet crackers or corn chips as well. I also like to serve it on top of cornbread cubes, but those need to be served soon after preparing.
Hi Debbie,
What a great appetizer, I am sure going to try both of these recipes. Thank you so much for sharing with Full Plate Thursday and have a great week.
Come Back Soon!
Miz Helen
I love the idea of making a savory jam… with bacon in it! I’ve also always wanted to try making my own crackers instead of going through boxes of the store-bought kind. Great recipes!
Ana
PassThePolenta