The narrative they include at the beginning of the cookbook is definitely worth a read (hello, crying because of a cook book), but the most outstanding thing I have found has to be the bacon jam. Because I am utterly incapable of following recipes, I modified it. So here it is, with my modifications. The ridiculously photo heavy version is followed by the text-only version.
To begin with, you are going to chop up one pound of bacon. I learned that it is easier to chop if your knife is super sharp and the bacon is right out of the fridge. I chopped the fatty bits into smaller pieces (1/2") and the meaty bits into 1" pieces. Mmm, bacon.
Now we need to add the bacon to a pan.
Then you barely cook the bacon in a pan. At this point, you do not want crispy bacon. If you enjoy your bacon more well-done (I'm right there with you, so trust me), it will be well done later. It should look like ham, with the edges just barely turning brown.
OH YEAH! Onions! While your bacon was cooking, you could have saved time and diced your onions. Or you can do it now. Whatevs.
But once your onions are chopped, you will add them into the greasy pan.
Now you are going to follow a bunch of tedious steps that could have been done before you started everything, while your bacon was cooking, or now, while your onions are cooking.
Grab some garlic.
Peel a few cloves in whatever way seems easy to you. I like bashing them with the side of an ulu.
Then dice those bad boys up!
Pick some rosemary.
And chop that up too.
Measure out some red pepper flakes. I had already put my garlic and rosemary in one vessel at this point. They all go in at the same time, so it totally works.
And some cayenne pepper. Not too much though, if you aren't fond of spicy stuff.
Then you need some brown sugar.
But don't you dare mix any of that with the onions... Yet.
Hokay, so, here is the Earth. Ack! I mean, back to the onions. You want them to get nice and gorgeous brown. Once they look good enough to eat on their own and your whole kitchen smells like heaven, add the garlic, rosemary, cayenne, and red pepper flakes.
Oh snap! don't forget the brown sugar!
Mmm, the rosemary is so fragrant at this point. But I like bubbles! So we need to add some liquids. Let's start with coffee. Now, my boyfriend and I don't really drink coffee so we had to buy instant coffee.
All around the world, coffee snobs are weeping. I'm sorry. Anyways, add some strong coffee of any kind! Woaa, hello blurry pictures!
I struggle to make anything without balsamic vinegar (I have put in in cupcakes, frosting, ice cream, you name it!), so let's add some of that!
How about some maple syrup since maple and bacon compliment each other so nicely!
Then comes the wonderful stout beer. You can use any type of stout you can find. While my boyfriend and I don't drink coffee, we do drink a lot of beer. This was my on hand selection for stouts.
Any stout will work. You can probably find some at your local grocery store. Just add some in.
A very important step is to start drinking some of the leftover stout. Unless you don't like stout, in which case you can send it my way.
Then we have to add the most important ingredient in bacon jam: THE BACON! Now that it is drained, just add it all back in. Weeeee!
Mix it all up and get it heated to a nice low simmer.
You are going to simmer it for up to an hour but probably not less than 45 minutes. If it starts getting a little dry, you can add some water or more beer (that is, if you didn't drink all the beer already).
Here is a picture of what it looks like around the halfway point. I kept saying "just keep stirring, just keep stirring..."
After 45 minutes to an hour of simmering, mixing, watching, sniffing, drooling, and drinking you end you end up with this glorious thing:
Then for good measure, add in a splash of bourbon and let the jam absorb that up!
Now we are ready to assemble the empanadas. I made the dough the night before. The directions are fairly easy; Mix all dry ingredients.
Then add the butter and just enough water to make it kinda doughy but not too sticky. Knead. Refrigerate. I forgot to take pictures of those steps. It was late. Please forgive me.
When you are ready to roll out the dough, you can use a floured surface, or roll it out between sheets of wax paper. Either way, roll it out, then use something circular with a diameter between 4"-5" to cut out circles. I used 4.5" diameter Pyrex bowls.
Fill each circle with equal parts bacon jam and shredded extra sharp cheddar. Ooookay, you don't have to use extra sharp cheddar, but I think it adds a nice bite. That's what I look for in food... Bite.
Then fold your circles in half and crimp the edges. I sprinkled some cheese on top because it looked pretty and I suck at estimating how much cheese to shred which results in way too much leftover shredded cheese.
Then bake them on a parchment paper lined baking sheet (because who really wants to wash dishes?) until they look golden brown and drop dead gorgeous! Taaadaaa! Bacon Jam Empanadas!
Unless you do a double or possibly even triple recipe of crust, you are going to have some extra jam. No worries. I have been using it in sandwiches, on salads, in quesadillas, on toast, with eggs, and just about anything. The possibilities are seemingly endless!
For the Bacon Jam
1 pound bacon
1 medium sweet yellow onion, diced
3 garlic cloves, minced
1 teaspoon dried rosemary, chopped
1 teaspoon red pepper flakes
1/8 teaspoon cayenne pepper (or less if you do not like spicy)
1/4 cup packed dark brown sugar
1/4 cup freshly brewed strong coffee
2 tablespoons stout beer
1/4 cup balsamic vinegar
1/4 cup maple syrup
2 tablespoons Kentucky bourbon
For the Empanadas
1 recipe Cornmeal Crust (below), unbaked
1 cup shredded white extra sharp cheddar cheese
To make the bacon jam: Roughly chop the bacon into 1/2 to 1-inch pieces. Render the bacon in a large skillet over medium heat until the edges start to turn brown but the bacon is still soft. Drain the rendered bacon fat by setting a fine-mesh sieve over a bowl and spooning the bacon and rendered fat into the sieve. Let the bacon sit in the sieve while you caramelize the onions.
Add the sliced onions to the skillet, then add 1 tablespoon of the rendered bacon fat and cook over medium heat, stirring frequently, until the onions are translucent and starting to brown, 10 to 12 minutes.
Add the garlic, rosemary, red pepper flakes, brown sugar, coffee, beer, balsamic vinegar, and maple syrup, stir, and bring to a light boil. Add the drained bacon and bring back to a light boil, then turn the heat down to medium-low. You want to keep a low, steady simmer to reduce the liquid and thicken it without burning the jam. The process of reduction can take as long as 1 hour. If the jam becomes too dry, add 1 to 2 tablespoons water.
Remove the bacon jam from the heat, add the bourbon, and let cool for 20 minutes. Once it has cooled, you can put the jam in an airtight container and store it for up to 1 week in the refrigerator.
To make the empanadas: Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Remove the cornmeal crust from the refrigerator and let it sit on the counter for 15 minutes.
Lightly flour a smooth work surface. Use a rolling pin to roll the dough out 1/8 inch thick. Using a 4.5 -inch biscuit cutter or tart mold, cut the dough into circles.
Place 1 tablespoon bacon jam and about 1 tablespoon shredded cheddar cheese in the center of each round. (You will have extra bacon jam.) Fold each dough round in half over the filling, making sure you don't tear the dough or push the filling to the edges, and using your fingers, press the edges together and then crimp them with the tines of a fork to seal them.
Place the empanadas on the prepared baking sheet and bake for 18-22 minutes, or until golden brown. Serve the empanadas warm.
1 1/3 cups unbleached all-purpose flour
1/3 cup yellow cornmeal
3 tablespoons sugar
1/4 teaspoon fine sea salt
8 tablespoons (1 stick) cold unsalted butter, cubed
1/4 cup ice water, plus more if necessary
In a medium bowl, whisk together the flour, cornmeal, sugar, and salt. Using a pastry cutter, cut in the butter until the mixture resembles coarse oatmeal. Add 1/4 cup ice water, one tablespoon at a time while stirring lightly with a fork until the flour is moistened, then gently knead the dough 4 to 6 times in the bowl, until it comes together. You may have to add up to an additional 2 tablespoons water if the dough seems dry or less if it seems moist.
Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic and refrigerate for at least 1 hour or up to 1 day.