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Bacon Marmalade with Piquant Pimento Cheese

Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes

Ingredients

PIQUANT PIMENTO CHEESE

  • 4 ounces sharp cheddar cheese (1 cup)
  • 4 ounces white cheddar cheese (1 cup)
  • 1 roasted red bell pepper, seeded and chopped
  • 1 small onion, finely chopped
  • 1/2 mayonnaise
  • 2 Tablespoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper

BACON MARMALADE

  • 1 1/2 pounds smoked bacon, cut into 1 inch pieces
  • 1 1/2 onions, finely chopped
  • 2 large cloves garlic, minced
  • 1/2 cup bourbon ( I used Jack Daniels)
  • 6 Tablespoons brown sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup maple syrup
  • 2 cups freshly brewed coffee
  • 6 dashes hot sauce (I used Frank‚Äôs)
  • 6 grinds fresh black pepper

Instructions

  1. For the Piquant Pimento Cheese
  2. Combine the sharp cheddar, white cheddar, bell pepper and onion in a large bowl.
  3. Whisk the mayonnaise, vinegar, salt, celery seed, black pepper and cayenne together in a medium bowl; then pour over the cheese mixture. Mix well and taste, adjusting mayonnaise and seasonings for texture and flavor. Refrigerate at least two hours before serving. Store covered in the refrigerator for up to 3 days.
  4. For the Bacon Marmalade
  5. In a large, heavy bottomed pot, fry the bacon over medium heat until the bacon begins to crisp. Remove the bacon from the pot and let drain on a paper towel lined plate.
  6. Add the chopped onion and garlic to the rendered bacon fat and cook until the onion becomes translucent. Remove the onion and garlic mixture from the pot and discard the fat. Add the bacon and onion garlic mixture back to the pot with the next five ingredients. Bring to a boil over high heat and then reduce heat to low, while maintaining a simmer.
  7. Simmer for 2 hours, checking the pot every 30 minutes. If the ingredients become too dry, add 1/2 cup water when needed.
  8. After 2 hours, most of the liquid should be reduced. If it is too watery, simmer for up to an additional 30 minutes. Remove from heat and let rest for 30 minutes to cool. Add hot sauce and pepper. Stir to incorporate.
  9. Transfer the contents to a food processor. Pulse the contents 5 or 6 times to incorporate all the ingredients together. Do not over blend, or you will lose the texture.
  10. To Serve
  11. Place Piquant Pimento Cheese in the bottom of a small glass cup or bowl. Top with Bacon Marmalade. Serve with crackers.