WINE & FOOD AFFAIR RECIPES

Appetizers

Duo of Fall Jams

Stressed Vines

243 Healdsburg Ave
Healdsburg, CA 95448
stressedvines.com

What could be better than a duo of spreads - one a savory bacon jam with a hint of sweetness and the other a nod to the pie that was at every Thanksgiving throughout my childhood. Serve with fresh, homemade pretzels, on a warm slice of sourdough, or even as the finishing touch on a slice of apple with a smear of tangy blue cheese or on graham cracker as a deconstructed pie bite.

Maple Bacon Pecan Jam

Ingredients:
  • 1 lb thick-cut bacon chopped
  • 1/2 cup pecans finely chopped and toasted
  • 1/2 medium sweet yellow onion or shallots diced
  • 4-5 cloves of garlic minced
  • 1/2 cup packed dark brown sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brewed black coffee
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper (plus salt to taste)
Section Directions:
In a medium pan, cook the bacon over medium-high heat until crispy (typically 10-15 minutes depending on fat content).
Use a slotted spoon to transfer bacon to a separate bowl. Drain the bacon fat out of the pan, leaving drippings (tiny bacon pieces in the bottom of the pan).
Add the onion and garlic. Sauté over medium-high heat for 3 minutes until fragrant.
Add the bacon, maple syrup, apple cider vinegar, black coffee, brown sugar, salt and generous amount of black pepper. Stir.
Reduce heat to medium-low, and simmer, uncovered, for 50-60 minutes. Stir occasionally.

Sweet Potato Jam

Ingredients:
  • 1 lemon juiced
  • 4 whole cloves
  • 4 cups water
  • 1 1/2 lbs sweet potatoes peeled and finely diced
  • 2 cups sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp nutmeg freshly grated
  • 1/2 cup butter
Section Directions:
In a medium pan, heat the juice of the lemon and water to a simmer.
Add in sweet potatoes and sugar.
Reduce heat and simmer until thick and jam-like, about 30 minutes.
Add the spices and butter and stir.

Recipe Directions:

Serve both with warm pretzels.