Bacon Marmalade, $9 for 4 ounces. Email bacon@baconmarmalade.com to order.
History is littered with happy mistakes that change, and even save, lives every day. The Pacemaker. Penicillin. Frisbees. Potato chips.
And yesterday, the kind folks over at Tasting Table introduced us to Bacon Marmalade.
Chef Ross Hutchinson stumbled on bacon marmalade in a fit of inspired culinary experimentation. Rather than chuck a batch of badly burned bacon, he added sugar and vinegar to balance the char. Then, and this is the genius part that will remain a mystery for all time, he threw it all in a blender and hit puree.
That, my friends, is how spreadable bacon came to be. Take a gander at how it’s made.
The applications are endless: a dab on roasted potatoes, a spoonful incorporated into a vinaigrette and drizzled over tomatoes and blue cheese, or a thin layer on a toasted hamburger bun. I’m personally pretty excited about riffing on BLTs without pulling out the frying pan.
Buy a 4 ounce jar for $9 at the Brooklyn Lyceum Spring Market (May 1 & 2) and at the Greenpoint Food Market. Or order via email to bacon@baconmarmalade.com.
I can vouch for the BLT sans frying pan. I am enjoying finding ways to use this.
[…] this little jar arrived in the mail, the first order of business was a frying-pan-free BLT. Verdict: a little […]