Cheddar Biscuits with Bacon Jam
Cheddar Biscuits:
An Original Recipe by Anne Eden
• 2 cups flour
• 1/2 cup powdered sugar
• 1/2 lb butter
• One small onion, diced,
• ½ cup cheddar, shredded
• Fresh Thyme, to taste
1) Take approximately 1 tsp of butter, and melt in saucepan. Saute onions until translucent, but do not caramelize.
2) Cream butter and powered sugar
3) Add in thyme, cheddar, and onions
4) Slowly begin to add the flour, mixing as little as possible. Dough should be solid enough to roll but not thick. Separate dough into two balls, saran wrap, and chill in the fridge for one hour.
5) On a heavily floured surface, roll dough to approximately ¼ inch thickness. Dough will be textured with onion, and the pin will need to be re-floured several times. Use desired cookie-cutter (should be approximately 1 inch to 1 ½ inches in diameter; think delicate).
6) Place rounds onto parchment paper on air-filled cookie trays, spaced ½ inch apart. Continue until first batch of dough has been used completely.
7) Cook in a 350F oven until lightly brown, 7-10 minutes.
Bacon Jam
An Original Recipe by Not Quite Nigella
An Original Recipe by Not Quite Nigella
• 500grams/1 pound smoked bacon (or use regular bacon and liquid smoke)
• 4 cloves garlic, chopped
• 1 medium brown onion sliced
• 3 tablespoons brown sugar
• Tabasco sauce (according to taste)
• 1 cup coffee
• 1/4 cup apple cider vinegar
• 1/4 cup maple syrup
• Black pepper to taste
• extra water
1. In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Using a pair of scissors cut into 1 inch pieces.
2. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
3. Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
4. When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.
