Small Bites Week continues with another yummy appetizer, ready to serve up to holiday guests. Amy’s adaptation of bacon jam features jerk spices for an extremely savory, mouth-wateringly good spread. She was inspired by recipes from Stephanie Meyer and Marcus Samuelsson and hit the nail on the head with her version of spicy bacon-turned spreadable goodness. We baked up some phyllo dough diamonds and placed a spoonful of the jam on each for a crunchy, satisfying nosh. This spread is sure to liven up any Christmas celebration!
Jerk Bacon Jam
This slightly spicy spread is simply addictive!
- 1 1/2 lbs bacon sliced into 1 inch pieces
- 2 yellow onions peeled and thinly sliced
- 4 cloves garlic smashed and peeled
- 1 oz bourbon
- 1/2 cup apple cider vinegar
- 1/4 cup packed light brown sugar
- 1/4 cup pure maple syrup
- 3/4 cup very strong brewed black coffee
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper or more, if you like
- 1 tsp smoked paprika
- 1/2 tsp allspice
- 1 tsp ground coriander
- 1/4 tsp ground cloves
- pinch ground cardamom
- 1 package frozen phyllo dough
- 1/2 stick butter melted
Cook the bacon in a Dutch oven over medium-high heat. When it is browned, use a slotted spoon to transfer to a paper towel-lined plate. Drain all but 2 tablespoons of drippings from the pan. Place the Dutch oven back on the burner and adjust heat to medium. Stir in the onions and garlic and saute until onions are mostly translucent, about 10 minutes. Deglaze with bourbon. Stir in the bacon and remaining ingredients and bring to a boil.
Turn heat to low and simmer, uncovered, until onions are meltingly soft and the liquid is thick and syrupy, 30-40 minutes. If mixture starts to become dry, add up to 1/4 cup of water.
Transfer the bacon and onions to a food processor and pulse several times or until the bacon jam is a spreadable consistency. Scrape into a jar or container with a tight-fitting lid.
Remove phyllo from box, keeping it wrapped in its plastic bag, and thaw at room temperature for about two hours.
Preheat oven to 350°F. Carefully unroll phyllo sheets onto a flat, dry surface. Cover phyllo with plastic wrap, then a slightly damp towel to prevent it from drying out.
Remove one phyllo sheet from the package, lay it flat on baking sheet, then brush with butter. Top this layer with another phyllo sheet and repeat the buttering and layering process until you have 10 sheets of phyllo stacked together. Brush the top with butter.
Cut the stack into wedges and separate them slightly. Bake at 350°F for 10-15 minutes, or until golden brown.
Cool wedges to room temperature, arrange on a platter and serve with Jerk Bacon Jam on the side.
Adjust the amount of cayenne pepper to your taste. I found this amount left me with a pleasant tingle on my tongue, but your mileage may vary.
Bacon Jam can be stored in an airtight container in the refrigerator for up to a month.