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Tastiest jam award goes to….
Chefs love free samples.
Well, everyone loves free samples.
But for a chef there’s nothing like endless tiny bites of snacks, dips, cheeses, and spreads, free of charge, to really get those creative juices flowing. That the shops offering these kinds of mini culinary journeys tend to be in cute seaside destinations only improves the experience.
That’s why every time I make the trip up north to Portsmouth, New Hampshire I make sure to stop by Attrezzi Kitchen, a store in the community’s shopping district that is packed with everything from spatulas and pepper grinders to duck-fat cooking spray and wine stoppers shaped like moose.
The main attraction in my mind is the upstairs sample spread, where something like 100 little jars of mustards, oils, vinegars await. There’s even a wine tasting station where you can try a sip (or five) of rosé.
After spending an exorbitant amount of time plunking pretzel rods into these delicacies, I found it, my absolute favorite flavor in the store: BACON PEPPER JAM.
Just the right blend of spicy and sweet, salty and savory, I could already imagine the burgers, cheese boards, and crostinis this delectably chunky golden-brown stuff could improve.
Back at home in East Boston, I managed to polish every dollop of this stuff off in just a few weeks. When that sad day arrived, I resisted the urge to drive back up to Attrezzi and stock up again.
As much as I love Portsmouth, it was much more practical (and fun!) to simply make some of my own!
Ready to hop on the Bacon Pepper Jam bandwagon?
Here’s a how-to from Chef Laura just for YOU!
Smoky Bacon Jam
Serves for 4 as an appetizer- 1 lb thick cut bacon (diced into ¼” inch cubes)
- 2 yellow onions (sliced into half moons)
- ½ cup brown sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons adobo sauce (from chipotles in adobo)
- Brown the bacon in a cold nonstick skillet for 10 to 15 minutes on low to medium heat until crisp. Remove bacon with a slotted spoon and drain on a paper towel-lined plate. Set aside.
- Reserve a couple tablespoons of the bacon fat in the pan and discard any extra. Caramelize the onions, stirring frequently, until golden brown - about 15 minutes
- Stir in the brown sugar and continue to stir until sugar is dissolved
- Now it’s time to add the balsamic vinegar and adobo sauce and stir
- Add the reserved bacon back into the pan and season with salt and pepper to taste
Serve on top of crostini with your favorite accompaniment: roasted butternut squash, tomatoes, ricotta, sage or any other herbs