Bacon, Onion & Fig Jam

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I love a good grilled hamburger! Sometimes that burger has got to be above and beyond! I’m talking better than a pub or up-scale diner burger. It’s a wanton desire for something better, bougie and bold. Caramelized onions are a good start…thick-cut bacon helps…sharp, bold cheese…but, where is that “pow”? Bacon, caramelized onions and small diced figs cooked into a ruby red jamy awesomeness….oh yeah! Burger nirvana!

But, wait! This jam is soooo good, it’s not a solo star for just burgers. I see bacon, onion and fig jam on so many foodie munchables! Sure, the vision was an accessory for burgers. But, what about an herbed goat cheese crostini topped with this jam? How about a pork loin stuffed with this ruby elixir? Why not spread some on toast with cottage cheese? Bagel and cream cheese with bacon, onion and fig jam, anyone? Can you see the possibilities? Work this jam out on a cheese board with nuts (salted truffled almonds are my favorite with this jam!), and sharp cheeses. Do you feel the creative juices working?

Here is a recipe created to be a canvas for your foodie creativity! Go on….play with your food. Make something incredible with your growing curiosity. By having access to another versatile recipe you have just expanded your culinary prowess. Don’t be afraid to experiment with this incredible jam. Make it, taste it and imagine it with some of your favorite dishes. There are no rules, just your creative curiosity! That’s right, I said play with your food!

Bacon, Onion & Fig Jam

ChefHotDish

Here is a great recipe that can play friendly with so many culinary treats! Think of this adaptable jam as a great accompaniment, a stand-alone or even as the star of a great cheese board. Don't be afraid to use this ruby jam on everything!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Appetizer

Cuisine American

Servings 1 generous pint

Equipment

• Cutting Board
• Large Saute Pan
• Wood spatula

Ingredients

  

• 9 oz applewood bacon thick-cut
• 2 each red onions, large julienne cut
• 7 oz Smyrna dried figs small dice
• 2 oz red wine
• 1 tsp Kosher salt
• 2 tsp Herbes De Provence
• 1 tsp thyme fresh, finely chopped

Instructions

 

• Stack bacon strips and cut across to make lardons or small, diced pieces. Place in a cold saute pan.
  
• Turn on heat and cook lardons until golden brown. Save bacon fat in pan to cook onions.
  
• Add julienne onions and cook gently until onions are golden brown. Roughly 10-15 minutes.
  
• Add red wine to pan to deglaze, scraping up the brown bits on the bottom of the pan to incorporate with the onions. Cook out wine until almost dry (au sec).
  
• Add diced figs to the pan and cook to warm through the figs.
  
• Add salt and spices. Gently mix spices into figs and onions. When you begin to smell the cooking herb fragrance add the cooked bacon back to the pan. Gently toss together. Pan should be pretty dry with minimal fond on the bottom. Remove from heat and store in an airtight container until ready to use.
  

Notes

More uses for this jam:  grilled chicken tenderloin on grilled garlic bread with a dollop of this jam, creme fraiche and chives.

Mixed with ricotta and used as a crepe filling.

Thin this out with balsamic vinegar and olive oil and make a hearty dressing for grilled endive or radicchio.

…the applications are endless!

 

Keyword Bacon, Caramelized onions, Figs, Herbes De Provence, Red wine, Thyme