AUGUST 2025
Chef‘s Kitchen
by Richard Brown, Executive Chef
Apple-Onion-Bacon Jam
• 12oz applewood smoked bacon , small dice • 2 tbsp butter, unsalted • 2 large yellow onions , small julienne • 1 small gala apple, small dice • ¼ cup brown sugar • 2 tbsp apple cider vinegar • 2 tbsp fresh thyme • cayenne pepper, to taste
• ¼ cup apple juice • olive oil, drizzle • salt and black pepper, to taste
Instructions 1. Place bacon in a large, heavy-bottomed pot and cook over medium heat until bacon is just about crispy. 2. Pour bacon and rendered fat through a strainer and reserve. 3. Return pot to medium heat; drizzle ¼ of the reserved bacon fat and butter in pan. 4. Sauté onions until soft and translucent. Once translucent add diced apples. 5. Stir in brown sugar, vinegar, thyme leaves, black pepper, and cayenne into onion mixture; add bacon. 6. Stir apple juice into bacon mixture and cook until jam has a brown, bacon color and a jammy consistency, 10 to 15 minutes. 7. Remove from heat add olive oil, stir until warm then fish out thyme stick and let cool. Season with salt and black pepper.
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