The National Honey Board is challenging Recipe Reduxers to develop creative ways to use honey by showcasing honey’s culinary versatility and how it can be used as a substitution in everything from
appetizers and baked goods to entrees and desserts.
Creating a recipe for an ingredient that has been used for thousands of years is not an easy task but a great challenge. Where to start? I saved the best for last. I simply thought of one of the world's favorite sandwiches and developed a condiment based on those ingredients. Why a condiment? They are so versatile and can elevate a dish to spectacular and they are a little something that packs a big punch.
Everyone knows pestos but not many know of bacon jam and I bet a smaller amount would think of a BLT Jam.
Yes, Bacon, Lettuce and Tomato Jam. It's smoky, sweet, zesty and an absolute treat. A teaspoon is all you need, it is so packed with flavor.
There are many ideas for using this jam, all with entertaining in mind. People will ask you where you bought it because once they taste it, they will want it in their fridge.
I would not be surprised to see it replace ketchup on hamburgers, a spread on grilled cheese, as a dipping sauce for chicken fingers and for this dish I picked for my last entry.
A total hit.
BLT Jam Flat Bread Pizza
Prep Time: 10 minutes
Cook Time: 20 minutes at 400°
* Package of flat breads, prepared pizza crusts or good quality pocketless pitas
* 4oz package goat cheese
* 1/2 cup BLT Jam (recipe follows)
* 1/2 cup cubed fresh mozzarella
* 2oz baby arugula
* Shards of Parmesan cheese
* Sea salt
1. Spread or dollop the jam evenly across the flat bread. Dot with goat or ricotta cheese (or both).
2. Sprinkle cubes of fresh mozzarella and place in the oven for 20 minutes.
3. Using a pizza wheel, cut into squares, strips or slices and serve with fresh arugula, Parmesan and sea salt.
Other great entertaining dishes using the BLT jam is to use two flat breads and make little sandwiches. I layered sauteed greens with brie and prosciutto and topped them with a dollop of jam. Heat them in the oven till the cheese just starts to melt, and serve.
They were scrumptious. A perfect appetizer with a glass of wine.
With the last of my jam I made a batch of beef sliders. Talk about disappearing. I think The Nudge ate six before I sat down.
Prep Time: 5-10 minutes
Cook Time: 90 minutes
Quantity: 1 pint
* 1/2 pound apple wood smoked bacon, cut into matchstick pieces
* 2 teaspoons olive oil
* 2 medium onions, sliced
* 3 cloves garlic, chopped
* 2 tablespoons tomato paste
* 1/3 cup minced fresh ginger
* 2/3 cup clover, Acadia, tupalo or orange blossom honey
* 1/3 cup water
* 1 teaspoon buckwheat honey, or dark molasses
* 1/4 teaspoon liquid smoke, for non-smoked bacon
* 2 whole cloves
* 2 cups baby arugula
* Salt to taste
Stove top directions:
1. Saute bacon in olive oil on low simmer in a heavy duty sauce pan until the fat is rendered but the bacon remains soft, about 10-15 minutes.
2. Remove with a slotted spoon to a towel-lined bowl.
3. Add the onions and saute for 15 minutes. Add the garlic and cook for 1 minute more.
4. Add the tomato paste, cover and simmer on low until a brown crust forms on the bottom of the saucepan, about 5 minutes.
5. Add the ginger, cloves, both honey's, the liquid smoke (if using) and the water.
6. Simmer, covered for the first thirty minutes and uncovered the last or until the mixture is thick and .
7. Taste for seasoning and adjust. Even with the bacon, I had to add an additional 1/2 teaspoon of salt.
7. Remove the pan from the heat and stir in the arugula. The heat will wilt the arugula.
8. Place mixture in a food processor and pulse until the bacon is a small mince and the arugula looks like minced parsley.
Slow cooker directions:
1. Add all the ingredients, minus the water, to the insert of a small crock pot.Set to low and set the timer for 4 hours. Taste for salt and add the arugula. Proceed to step 8 above.
Honey is a Super Food and provides balance to any dish, complementing and enhancing a variety of foods and flavors: sweet, savory, sour, bitter and salty. For nutrition information and everything you ever wanted to know about honey, this is an excellent site.
“By posting this recipe I am entering a recipe contest sponsored by National Honey Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”