EASY SKILLET BACON JAM RECIPE - TABLESPOON.COM
Craft this versatile condiment at home on your stovetop using ingredients you probably already have in your kitchen.
Provided by Wholefully
Total Time 45 minutes
Prep Time 5 minutes
Yield 16
Number Of Ingredients 9
Steps:
- Melt the butter in a large cast iron skillet over medium high heat. Add in the onions and garlic and cook until just tender and fragrant, about 3 minutes.
- Add in the bacon, and cook until the fat begins to render and the bacon begins to brown, about 5 minutes.
- Add in the remaining ingredients (except the salt). Bring to a boil, reduce heat to low and simmer, stirring frequently.
- Continue to simmer, stirring frequently, until the mixture is very dark and syrupy. This can take anywhere from 15-45 minutes depending on the fat content of your bacon.
- Cool completely, then transfer to a food processor. Pulse until well chopped, but not pasty. Store in an airtight container in the fridge for up to 3 weeks. Yields 16 servings of 1 tablespoon each.
Nutrition Facts : Calories 110 , CarbohydrateContent 10 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 220 mg, SugarContent 7 g, TransFatContent 0 g
BLACK FOREST GATEAU RECIPE - BBC GOOD FOOD
Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Total Time 1 hours 40 minutes
Cook Time 40 minutes
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
- Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
- Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they’re on different shelves. To test they're done, push in a skewer and check that it comes out clean.
- Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
- Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
- When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve
Nutrition Facts : Calories 859 calories, FatContent 48.9 grams fat, SaturatedFatContent 29.9 grams saturated fat, CarbohydrateContent 93.7 grams carbohydrates, SugarContent 73.6 grams sugar, FiberContent 2.6 grams fiber, ProteinContent 7.2 grams protein, SodiumContent 0.7 milligram of sodium
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