1 pt old pts; NOT PtsPlus
* Exported from MasterCook *
Smoked Bacon and Vidalia Onion Marmalade
Recipe By :Chef David Guas, Bayou Bakery, Coffee Bar & Eatery in Arlington, Va
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 strips thick-sliced smoked bacon -- (2 to 3)
1 1/2 pounds Vidalia onions -- cut in medium dice or pulsed in food processor
1/2 cup apple cider vinegar
1 tablespoon mustard seed
1/2 cup light brown sugar
1/4 cup Steen's cane syrup
Cook bacon until evenly crispy. Chop or crumble.
In a dry saucepan over medium heat, toast mustard seed until the seeds begin to dance and get lightly browned. Add remaining ingredients, including the chopped bacon. Cover and allow the onions to cook on medium-high, stirring occasionally, for about 20 minutes.
Uncover and lower temperature to medium, and continue to cook until most of the liquid is reduced and the onions are dark, 45 minutes to an hour.
Transfer to hot, sterilized half-pint jars to refrigerate or process in a boiling water bath for 15 minutes (below).
BOILING WATER BATH
You will need a large pot to hold boiling water, with a a rack (or a layer of jar rings) on the bottom so that the water can circulate underneath it. (I use my largest pasta pot and a steamer rack from another pot.)
Start boiling water in the pot well before you need it, and bring another kettle of water to a boil to top it off after you add the jars. You can put empty jars, lids and bands in the water to sterlilize them before use, and just keep the water boiling.
Put the food into clean, hot canning jars, covering the solids by a quarter-inch with liquid. Leave a quarter-inch of space between the top of the liquid and the lid. Use a chopstick to release trapped air bubbles. Wipe the rims clean with a moistened paper towel; center lids on the jars and screw on jar bands.
Place filled jars on the rack, using canning tongs (or other tongs) to lift them straight up and straight down. Add more boiling water if necessary to cover the jars completely. After the water comes to a full boil, cover the pot and start timing. The number of minutes to process should be included with the recipe; if not, use 15 minutes.
Turn off heat, remove pot lid, and let jars rest in the water for 5 minutes. Remove jars and place them on a clean, folded towel and set aside. After 24 hours, check seals, pressing firmly on the lids; they should not flex up and down. Store in a cool, dark place for up to a year
About 2 cups (32 one-tablespoon servings)
New Orleans native David Guas, chef/owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, Va., makes this dark, smoky marmalade, a wonderful accompaniment to pork, fish, chicken or beans. Chef Guas uses Alan Benton's bacon.
Cuisine:
"Creole/Cajun"
Source:
"Judy Walker, New Orleans Times-Picayune"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 30 Calories; 1g Fat (14.8% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 17mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 2436
