My fiancé and I have tried a lot of restaurants and unique dishes in Vegas, but one of our all-time favorite menu items is the brie and bacon jam from Carson Kitchen. Since I had a good amount of bacon left over from the deviled eggs, we decided to make a copy cat version of the decadent appetizer. It turned out to be very comparable and was pretty simple to make. When we were ready to eat it, we placed the jam in a cast iron skillet and topped it with a slice of brie, then baked it at 350F until the cheese was melted. We served it with some toasted French bread, but it would also be a great addition to a basic grilled cheese!
Recipe modified from Martha Stewart
- 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
- 2 cups shallots, finely chopped
- 4 cloves garlic, chopped
- 1 tsp. chili power
- 1/2 tsp. ground mustard
- 1/2 tsp. ground ginger
- 3/4 cup bourbon
- 1/3 cup maple syrup
- 1/3 cup sherry vinegar
- 1/2 cup packed light-brown sugar
- In a large skillet, spread half of the bacon into a single layer and cook over medium heat. Stir frequently until browned then transfer to a paper towel to drain. Remove fat and clean the pan. Repeat with remaining bacon, reserving browned bits and 1 Tbsp. of the fat in the pan.
- Add shallots and garlic to pan and cook over medium heat, stirring until translucent, about 5 minutes. Add chili powder, mustard and ginger, stir for about one minute. Increase heat to high and add bourbon and maple syrup. Bring to a boil. Add vinegar and brown sugar, then return to a boil. Add bacon and reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
- Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container.