Sweet and Savory Bacon Jam, Fromage Fort, and Toasted Walnuts and Raisins Recipe by Monte

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Ingredients

fish around in the cheese drawer, I can usually come up with some mozzarella
T. And, candidly, even though I am great
garlic lover, the “stinking rose” was overpowering. This was actually easy to fix. I just added 8
more ounces of cream cheese. However, I’d suggest one of two things: Either
take the 3-4 garlic cloves called for, wrap them in tinfoil and roast them in a
350 degree oven for 20 minutes, or add the garlic one clove at a time, tasting
as you go until you hit the desired level of garlic. Either way, this is a wonderful discovery
which changes completely depending on the cheese you have on hand. Brie,
Cheddar, farmer cheese, Chevre, Roquefort, Mozzarella and really any other
cheese can be used here.
1.
Gather together 1 pound of leftover cheese (3 kinds is enough, 6
or 7 will be even better). Trim off any mold or very dried out parts from the
surface. Toss as many as 3 or 4 peeled cloves of garlic into a food processor
and process for several seconds until coarsely chopped. Add the cheese to the
garlic along with 1/2 cup dry white wine and at least 1 teaspoon of freshly
ground black pepper. Process until the mixture becomes soft and creamy, about
30 seconds.
2.
Remove the mixture from processor and transfer it to a crock or
bowl. Cover tightly with plastic wrap and refrigerate.
Recipe for Sweet and Savory Bacon Jam from Stacey
Brugeman, the Denver Omnivore
This
takes a good hour and half to make and another 30 minutes before you can serve
it. It makes 1 ½ to 2 cups of jam. Since
it keeps in the fridge in an air tight container, Stacey says you can double or
triple the recipe. All I can say is,
that’s a lot of Bacon Jam. Stacey went
whole hog and left all the bacon fat in the pan. I drained a good portion of it. I let you decide which to do.
1
pound thick-cut bacon, cut into 3/4-inch pieces
2
small sweet onions, peeled and thinly sliced
1
large shallot (2 cloves), peeled and very thinly sliced
2
tablespoons Dijon mustard
2
teaspoons Worcestershire sauce
Kosher
salt and freshly ground black pepper
and pepper. Pour in 1/2 cup of water and stir to combine. Bring the mixture to