Two words: Bacon Jam. Or you can call it Bacon Jelly, which is also two words. Either way. My first step was to get away from the sweet, fruit jelly - that's where the bacon jam comes in. Next, my goal was to create a non-cake-like-layered item while using the base cake ingredients.
Add in some yeast, remove the baking soda and cream of tartar, move the spice ingredients to the bacon jelly and WAMO - a rolled homemade bacon jam bun. Successful? Hell yes! It's a Fat and Happy homemade bacon bread recipe that I highly suggest trying today.
Tips and techniques: If you don't have time to make the homemade bread, try rolling the bacon jam in phyllo dough or store bought bread dough. The jam itself is deep, rich, delicious - simply not to be missed.
Place the dough in an oiled bowl, rub oil on the dough itself, cover with a dry kitchen towel and set in a warm place to rise until doubled in size (this should take about an hour or so.) Punch down the dough, knead a few times and then roll out into a large rectangle about 3/4" thick.
Spread the bacon jam over the dough rectangle (I saved a small bowl to eat.) Roll up the dough from the long side of the rectangle and pinch the seam together to seal. Slice the rolled dough into 2" sections and place in a greased cake pan. Or slice the rectangle into 2 or 3 sections and place into bread pans for a bread roll instead of individual buns.
Cook the bacon until done but not too crispy. Remove the bacon from the pan and set aside, drain all but 1 tablespoon of the fat. Add the onions and cook uncovered over medium low heat 10 minutes, stir often.
Add the brown sugar, allspice, cocoa, raisins and cayenne pepper; cook on low for 10 minutes covered. Add in the garlic and cook another 5 minutes covered.
Add in the remaining ingredients, the apple juice, red wine and the balsamic vinegar, cook for 30 minutes covered on medium low. Remove from heat and cool slightly. Place the bacon jam in a cuisinart and pulse on low about 20 seconds. If you want a smoother jam, pulse longer. Cool before rolling in the dough.
Lindsay was the first blogger I asked to do the swap. I found her blog after a day of surfing around looking for new recipes, and became hooked by the honesty and simplicity written into her recipes. She loves Oregon, its ingredients and Portland's lifestyle, and it shows.
Priya is also joining us from Australia. She's a vegan who loves baking, cooking and eating, having chosen the lifestyle after being a vegetarian most of her life. She caters hand-crafted vegan and vegetarian food, and also delivers hand-crafted vegan and vegetarian cookies and cupcakes.
Sabrina Modelle is the girl behind The Tomato Tart, a blog about the unadulterated love of food and cooking. Farmers markets, ethnic groceries, high-end restaurants and tiny taquerias all provide inspiration for the Northern California native who was raised in a French family with food at the center of life. From rich chocolate cakes to vegan curries, the Tomato Tart is full of flavor both figuratively and literally and like food, best enjoyed with a nice glass of wine.
Jacqueline aka The Dusty Baker, believes food restrictions are no reason to avoid fun in the kitchen! She updates classic pastries into gluten, dairy, sugar and vegan optional recipes, blogging both her successes and messy failures. A performer and writer with quite a gypsy-like lifestyle, she can often be found trolling the NYC subways with her standing mixer in a rolling suitcase or driving between jobs with a trunk-load of frosted cookies. writes the fun into allergy-friendly recipes and spunky stories from New York City, and can be found at The Dusty Baker.
Linda is an award-winning journalist, food writer and nutritionist and Founder/Editor/Publisher of EENews, for sustainable food and sustainable life. She has written 20 cookbooks that have garnered prizes including the James Beard for one she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child Award.
Tricia is the founder of Pietopia, an annual pie contest that asks "What does your life taste like, in a pie?" and her beautiful work as an eating designer and blogger can be found at Eating Is Art.
Alli has a master's degree in Nutrition and blogs at An Open Cookbook from Seattle, Washington. We met recently at BlogHer Food in Atlanta, and immediately hit it off. A warm welcome to her!