Tomato Lardon Jam

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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This tomato jam pulls triple duty over and over (and over). Spicy, savory, and oh so jammy and if that wasn’t enough we have added lardons. ( a small strip or cube of pork fat) It also can be used as a dip, condiment, or spread and that is just scratching the surface. Try this new staple on burgers, as an addition to a cheese board or to elevate your next grilled cheese.

Tomato Lardon Jam

4 slices thick-cut (as thick as you can find) slices of smoked bacon (we like applewood) very cold or frozen

1 cup diced shallots

1 tablespoon brown sugar

1 teaspoon apple cider vinegar

2 1/2 cups Roma tomatoes, seeded and diced

1/4 teaspoon African Bird Pepper

salt & pepper

Directions:

  1. Pre-heat oven to 375 degrees
  2. Cut bacon into 1/4 inch cubes
  3. Line an edged baking sheet pan and roast bacon cubes until they have crisp outsides.  Remove to paper towels to absorb remainder of fat.
  4. Pour bacon fat into a medium-size skillet over medium heat, sweat shallots, about 2-3 minutes.
  5. Add brown sugar and apple cider vinegar, mix together.
  6. Add tomatoes and reduce for 10-15 minutes until mixture becomes thick.  Add the African Bird Pepper.
  7. Add bacon to pan, stir in salt to taste.
  8. Texture should be spreadable not runny.
  9. Cool then store in airtight container in fridge. (We like WECK jars)

The jam should keep under refrigeration for up to a week.  We like to warm before serving.

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Glazed Blueberry Stuffed French Toast with Bacon & Orange Sunshine Bitters

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

 

A sweet and savory french toast like no other.  One of the most decadent recipes we have styled and ever tasted.  We saw this combination of flavors on a menu in NYC and always wanted to recreate the flavor profile.  We chose to use challah bread as our vehicle, plus the addition of crispy thick cut bacon and citrus bitters to mix things up, so here it is.  Waking up to this..is really not hard to do.

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Glazed Blueberry Stuffed French Toast with Bacon & Orange Sunshine Bitters

Ingredients:

1 loaf challah bread, sliced into 2 ½ to 3 inch slices (recipe makes 6 to 8 slices)

8 oz. ricotta cheese

12 to 16 slices of bacon, cooked crispy and chopped (retain pan drippings)

1/4 cup blueberry jam

1/2 tsp lemon zest

1 cup whole milk

1/3 cup pure maple syrup

1/4 tsp salt

1 Tbl unsalted butter (melted)

2 Tbl unsalted butter

1 Tbl brown sugar

1 tsp vanilla extract

1 tsp orange bitters (we used AZ Bitters Lab Orange Sunshine)

1 1/2 tsp ground cinnamon

3 Lg eggs

maple syrup (for serving)

Directions:

  1. Place sliced bacon on a rack in a sheet pan and bake until crispy, drain on a paper towel.  Retain pan drippings to cook French toast.
  2. With a small sharp knife, make a horizontal slice in bottom crust of bread creating the pocket you will pipe filling into.
  3. In a bowl, mix together ricotta cheese, blueberry jam, and lemon zest. Place mixture in a Ziploc bag and when you are ready to fill bread pockets, slice corner off bag and pipe.
  4. In a bowl whisk together milk, syrup, salt. Tablespoon of melted butter, brown sugar, vanilla, bitters, cinnamon, and eggs.
  5. In a large (preferably cast iron) skillet heat bacon drippings on medium heat. You will need about 2 tablespoons, you can add butter if you need more fat.
  6. Using your piping bag, fill each bread pocket with approximately 2 tablespoons of filling.  Push bacon into filled pocket of bread, pushing out to edges as much as possible.
  7. Once slices are stuffed soak each slice in egg mixture for about 10 seconds per side, then place in hot skillet.  Cook until both sides are caramelized.

Serve warm topped with extra jam, fresh berries, lemon zest and maple syrup.

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Modern Day Forager

Jack Sour with Chocolate Covered Bacon

ModernDrinks-14Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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Do you like our Jack Daniels stir sticks?  We love them!  Yes, we said bacon!  We might have saved the best for last.  We thought of this as a man’s drink but really ladies, feel free to drink up!  On to the recipe.

Jack Sour with Chocolate Covered Bacon

2 oz Jack Daniels

1 large egg white

3/4 oz freshly squeezed lemon juice

3/4 oz rich simple syrup (2:1 ratio not 1:1 ratio, sugar:water)

1 dash bitters

1 piece of chocolate covered bacon (you can dip yourself, which is fun, or purchase already done.)

  1. Fill cocktail shaker half way with ice.
  2. Add Jack, egg white, lemon juice and simple syrup.
  3. Shake for 15-20 seconds.
  4. Pour over ice in a rocks glass and top with chocolate covered bacon.

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For chocolate covered bacon:

Melt a dark chocolate bar in the microwave, 15 seconds at a time.  And stirring in between to avoid burning the chocolate.  Pour over crispy bacon and let cool.

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You might want to make a lot of the bacon because if you are anything like us you had to make sure that it was safe to share with others by tasting as you go.  Happy Friday!!!  We will be back to talk about our FOUND for this week and a wrap up of the week.

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Modern Day Forager