The beaver is a proud and noble animal
Notes from a bemused canuck
I have a TV/movie quote in my head that I can’t place and it’s been driving me nuts for days.
It’s about two guys being pissy with each other:
G1: I don’t like your attitude
G2 (sounding slightly drunk): yeah? well I don’t like your hair
Please, please, internet, tell me where this is from.
There are no instructions for baking from this print, but a quick search for others’ experiences with the recipe and recommendations say to roll out cookies 1/4 inch thick, sprinkle with sugar, and bake at 400F/200C.
Sometimes, when I hear of a recipe, I just can’t get it out of my head and it preoccupies my thoughts for all waking (and sometimes sleeping) hours. This is one of them. I mean. Bacon. Jam.
Seriously.
Ingredients
1 1/2 pounds sliced bacon, cut into 1-inch pieces
2 medium yellow onions, diced small
1/4 cup cider vinegar
1/4 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
Tabasco sauce (according to taste)
Black pepper to taste
Directions
1. In a heavy cast-iron pot, fry the bacon in batches until lightly browned and beginning to crisp.
2. Fry the onion in the rendered bacon fat on medium heat until translucent.
3. Add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
4. When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.