I was looking through a magazine the other day and there was a photograph of an appetizer that really interested me and I wanted to try. It was a jar that was half filled with pimento cheese and topped with a bacon marmalade. I’m sure there are variations of this everywhere, but I have never seen one. My only problem was, there was no recipe. Thank you to the internet and cookbooks, it wasn’t an issue.
Let me regress for just a moment. I have to say that I think bacon should have its own food group. Let’s face it, everything is better with bacon. And I know, even all you diet fanatics will agree with me. Face it….what’s a few more miles to run when you have bacon on your plate? You know it’s worth it. Bacon has found its place in our world. We have chocolate with bacon, bacon and eggs, bacon candy, bacon wrapped everything……. and now, we have bacon marmalade. Yes, after making this, I will tell you that this is worth the extra five miles you will have to run. Pair it with pimento cheese and another five or six-mile run and we have a winner….. and you will thank me for it!
The Piquant Pimento Cheese was from my friend Patrick Evans-Hylton’s new cookbook, “DISHING UP VIRGINIA”. For the past several weeks I’ve had an obsession with making pimento cheese and I’m not sure why because I’ve not been one that really ate pimento cheese. Having made this however, I am now a huge fan and will use this in so many ways, because it is that good.
The bacon marmalade was adapted from a couple of online recipes, the stronger part coming from Lance Mayhew. I looked more to his idea because he had bourbon in it and seriously….what could be better than that? This turned out to be everything I imagined it would. In this we have bacon smokiness, sweet, salty, and a little kick. I could not only see this with the pimento cheese on a cracker but on a burger, with the pimento as a grilled cheese sandwich, on a steak….you name it.
Try this recipe, buy Patrick’s book and definitely combine everything you make with bacon marmalade. Bacon…the new food group.