I remember when our daughter decided to become a vegetarian several years ago she said that one of the two things she would miss most was bacon. We seem to have this love hate relationship with it. For me it is only love! Bacon is a smokey, savoury, salty, sweet compliment to the palate, perfect alone or as a compliment to many other dishes.
Someone summed it up perfectly when they said
You greasy, fatty, deceptively delicious, meaty bastard,
I LOVE YOU "
I found this website that espouses the virtues of bacon so you don't have to feel guilt ridden when you make this weeks recipe.
Bacon Jam Cheddar Tartlets
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
In a 400 degree oven roast bacon on parchment lined baking sheets until crisp. This should take 20 minutes or so. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat and put into a skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks
2 c. grated cheddar
1/2 c. butter, softened
1 c. all-purpose flour
1/4 t. cayenne pepper
Preheat oven to 400 degrees.
Mix cheese and butter in a stand mixer until well blended. In a small bowl, mix together the flour and cayenne pepper. Add flour mixer to the butter and cheese and blend until a dough ball forms. Make 1″ dough balls to fill 2 mini muffin trays. Using your thumb, press indentations into each ball to make tartlet . Spoon bacon jam filling into indentation.
Bake for 9 minutes. Cool on a rack to freeze for later or serve immediately