Our Weekend Gourmet columnist Fred Thompson has a new cookbook: “Bacon,” which is part of the Savor the South Cookbook series from the University of North Carolina Press.
Thompson has a bunch of events coming up where he will talk about the cookbook and likely share samples. We’ve shared his recipe for Slow Cooker Bacon Jam. Here are details on his book events:
▪ 2 p.m. Sept. 11, The Root Cellar, 750 Martin Luther King Jr. Blvd., Chapel Hill.
▪ 3 p.m. Sept. 24, The Country Bookshop, 140 NW Broad St., Southern Pines.
▪ 7 p.m. Sept. 28, appearing with Jennifer Brule, author of “Learning to Cook 25 Southern Classics 3 Ways,” at Quail Ridge Books, 4209-100 Lassiter Mill Road, Raleigh. (Read our story about Jennifer Brule’s book HERE.)
▪ 6:30 p.m. Oct. 27 at Page 158 Books, 158 S. White St., Wake Forest.
Slow Cooker Bacon Jam
From “Bacon: a Savor the South Cookbook,” by Fred Thompson. (UNC Press, 2016).
1 1/2 pounds thick-cut applewood- or cherrywood-smoked bacon
2 medium yellow onions, peeled and finely diced
4 garlic cloves, peeled and smashed with the back of a knife
1/2 cup apple cider vinegar
1/2 cup firmly packed dark brown sugar
1/4 cup pure Grade B maple syrup
3/4 cup brewed dark-roast coffee
Slice the bacon into roughly 1-inch pieces.
Put the bacon slices in a large (at least 12-inch) skillet or sauté pan. Place the pan over medium heat and cook until the fat is rendered and the bacon is lightly browned, about 25–30 minutes. Stir the bacon occasionally.
Remove the bacon from the pan using a slotted spoon and place it in the slow cooker’s container. Drain off all but about 2 tablespoons of the bacon fat from the pan. Place the pan back over the heat and add the onions. Cook the onions until they are lazy and translucent, about 6 minutes. Add the garlic and continue cooking for another minute or 2, until it is fragrant. Add the vinegar, brown sugar, syrup, and coffee. Increase the heat to high and bring the mixture to a boil, scraping any brown bits from the skillet. This process should take about 2 minutes. Pour the liquid into the slow cooker.
Set the slow cooker for high and cook uncovered until the liquid is syrupy, usually about 3 1/2–4 hours. Transfer this mixture to a food processor and pulse until coarsely chopped. Remove to an airtight container and let cool. Refrigerate for up to 4 weeks.
Yield: at least 3 cups