Tonight is bookclub and the publication that was selected to read was, "The Storied Life Of A.J. Fikry." It takes place mainly in a bookstore called Island Books and is located on a small peninsula called Alice Island. Once in a while a book comes along that captures your heart and soul and part of you wants to pack a bag and journey to that magical place.
It's our time to host and burgers have been on my mind for weeks and what would be better than Bacon Jam to spread on it. Sweet and spicy, just like I like it. A perfect meal while we discuss A.J. Fikry, Maya, Amelia and the people of Alice Island.
1 pound thick cut bacon
2 cups large yellow onions, sliced
1 teaspoon kosher salt
3 Tablespoons light brown sugar
1/4 cup sherry vinegar
1 teaspoon fresh thyme leaves
1 pinch cayenne pepper
1/2 cup water
salt and pepper to taste
1. Preheat oven to 400'. Put baking sheet on middle rack in oven and cook for 20-30 minutes until desired crispiness. You'll want the bacon fairly crispy for the bacon jam.
2. When the bacon is cooked to your liking, carefully remove the baking sheet from the oven and transfer the bacon to a paper-towel lined plate to drain. Pat dry with a paper-towel to remove the bacon fat. Reserve the bacon fat left in the baking sheet.
3. Heat 2 Tablespoons bacon fat over medium heat in a skillet. Add the onions and stir. Allow the onions to cook for about 10 minutes.
4. While the onions are cooking, chop the bacon and set aside. After about 10 minutes, you'll notice the onion are starting to turn a light golden color. Sprinkle on a pinch of salt and stir in 3 Tablespoons light brown sugar, 1/4 cup sherry vinegar, 1 teaspoon fresh thyme leaves and a pinch of cayenne pepper. Stir to combine.
5. Add the chopped bacon and stir 1/2 cup water into bacon mixture. Cook until the overall color is a dark brown bacon color and has a jam consistency, about 15 minutes. Give the Bacon Jam a taste and adjust the seasonings to your liking.
6. Allow the bacon jam to cool slightly and transfer to a serving dish. Store bacon jam in a airtight container in the refrigerator up to 2 weeks.