Bacon Apple Jam is an epiphany of taste

This is a certifiable OMG - “Oh. My. Gawd.” moment.

I knew that everything is better with bacon, including the Mo’s bacon chocolate bars from Vosages. But this is so…. so…. more.

The other night I told my step-daughter (she calls and chats while on her way through the Bay Area commute traffic … handsfree, of course) that I wanted to make something like this. Ronda said that the foodies where she works had tried something similar, from an online source, and were positively swooning over it.

I knew which one, and thought - if they can do it, so can it. Cheaper. Better.

She gave me her blessing, saying that it was a truly noble cause. Everything being better with bacon, of course.

Since discovering the Pomona Pectin, I’ve been able to open up my jam making creativity exponentially. You simply don’t need to follow all that fussy recipe stuff as with the regular jam making process using the Certo pectin, and you can ditch over half the sugar.

This was going to be the real test of the Pomona Pectin.

The results were so outstanding that I immediately made a second batch that was even better than the first. It’s rather like a chutney, but it’s … it’s got freakin’ bacon in it.

(swoon.)

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Bacon: It's the new 'black' for gourmands

Everything is better with bacon, in fact, I’m thinking about adapting a cake recipe … but that’s better left as a secret right now.

I was purusing Foodzie and these sounded too yummy to keep to myself:

Bacon Jam?

You read this right.

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So naughty, yet so incredibly good

Bacon and chocolate. Blue Cheese Chocolate Truffles.

Don’t these sound like the answer to a naughty dream?

Both are available, as artisan goodies, from Foodzie.

These chocolate truffles are just crazy. The perfect marriage of smoked blue cheese and chocolate. We know, it doesn’t sound good, but it is! Using the Rogue Creamery’s smoked blue cheese, organic milk chocolate and roasted almonds has turned out to be a masterpiece! Think chocolate cheesecake with a slightly smoked almond crust and you are on the right track.

This is it! The perfect bacon bar. You’ve heard about it elsewhere but now is the time to see what’s what. Thick slab bacon is cooked crisp with generous slatherings of real maple syrup and chopped into an organic milk chocolate bar with a sprinkling of yakima nation smoked sea salt. It’s so bad yet so good.

Perfect bacon. Simpler to achieve than you might imagine.

We are so fussy here at Rancho Ryan about our bacon that it borders on obsession. The local restaurant - where they do know us by name - know better than to bring flaccid, greasy bacon with our orders.

If you can bend it, we send it back.

Probably like a lot of other people, I’ve tried microwaving it on a paper towel covered plate, on a goofy plastic microwave bacon cooking thing, in a fry pan, on a grill. The only thing I haven’t tried is bacon on a stick over an open flame.

It’s hard to get it ‘just so’.

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Did you know? Little known food facts.

Did you know:

Dom Perignon ( ca. 1638-1715), erroneously credited with inventing champagne, is said to have exclaimed, “I am drinking stars!” on his first bubbly sip.

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