Bacon jam is yummy treat this week

Pickled eggs you make yourself have zesty flavour

Did you know that if you use quite a few lemons and you fined that you need one and don’t have it you can save one for months?

Buy an extra one next time and put it into a jar with a tight fitting lid.

Made sure that the skin is unblemished and it will last for months just sitting on your counter. I have had one for at least six months.

I don’t know why people buy pickled eggs from a store. There is no taste to them. It’s like eating a boiled egg. No pickle.

This is for all the bacon lovers out there.

Bacon Jam

3 pounds bacon

4 whole large yellow onions, peeled And thinly sliced

8 cloves garlic, smashed and peeled

1 cup cider vinegar

1 cup packed light brown sugar

1-½ cup very strong brewed black coffee

½ cups pure maple syrup

1 teaspoon freshly ground black pepper

Cut the bacon slices into 1-inch strips. Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but two tablespoons of the bacon drippings into a heat-proof jar with a tight-fitting lid. (Save the bacon drippings in the refrigerator. That’s too much flavor to trash!) Place the Dutch oven back over the medium-high heat and add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for about eight minutes, or until the onions are mostly translucent. Add the remaining ingredients, stir well, and drop heat again, this time to low. Bring to a boil, stirring frequently, and boil hard for two minutes. After two minutes, stir the browned bacon into the onions and liquid. Simmer uncovered, stirring occasionally to make sure things aren’t sticking, adding 1/4 cup of water if it seems to be drying out. When the onions are meltingly soft and the liquid is thick and syrupy, remove the Dutch oven from the heat and let stand for five minutes. Transfer the contents of the Dutch oven to the work bowl of a food processor that has been fitted with a blade. Fit the lid in place and pulse several times or until the bacon jam is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid. Store in the refrigerator for up to one month.

Can be served cold, room temperature or warmed.

Pickled Eggs

12 hard boiled eggs

2 1/2 c. vinegar

1/2 c. water

2 tsp. sugar

1 tsp. salt

1/2 tsp. dry mustard

2 peppercorns

2 bay leaves

1 – 2 dry chili peppers

Boil eggs and remove shell. Put eggs into glass jar & pour hot vinegar mixture over. Sliced onions may be added. Let stand for at least three days.

Dora Miner is a local cook and baker who writes a regular column for The Pipestone Flyer.

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