Laura,, you have the recipe for Caviar Pie I think - can't impress people much more than with that one.
Here's one for Bacon Jam - for presentation, put the 'jam' in a crock type canning jar and serve on a wooden bread board with 18 hour bread slices.
* Exported from MasterCook *
Bacon Jam*****
500 grams/1 pound smoked bacon (or use regular bacon and liquid smoke) (about 1 lb.)
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. An Original Recipe by Not Quite Nigella - Made it the first time for After te 4th party - 2011. It's wonderful
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* Exported from MasterCook *
Guacamole with Goat Cheese and Sun-Dried Tomatoes
8 ounces bacon -- cooked crisp, crumbled
2 ripe avocados -- peeled and pit removed
4 ounces goat cheese -- crumbled
3 tablespoons onion -- finely chopped
3 tablespoons sun-dried tomatoes -- minced
1/2 jalapeno -- minced or 1 tablespoon chipotle puree
1 tablespoon lime juice
Sea salt -- to taste
Place peeled avocados into a bowl and mash with a fork. Add bacon, goat cheese, onion, sun-dried tomatoes, jalapeno, and lime juice. Mash together with fork. Add salt to your liking.
Cover and refrigerate until served. Serves 4 to 6
Here is a delicious twist on guacamole. Sun-dried tomatoes replace fresh for a nice tangy flavor. Goat cheese and bacon intensifies the flavor with a wonderful earthiness. Serve with your favorite tortilla chips.
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From Plate newsletter -
* Exported from MasterCook *
PORK LOIN CROSTINI WITH WHITE CHEDDAR SPREAD AND BOURBON-APPLE JELLY
Coriander 1 1/2 tsp
Fennel seed 1/2 tsp
Black peppercorns 1 1/2 TBS
Whole cloves 1/2 tsp
Whole star anise 3 each
Cinnamon sticks, 4-inch 2 each
Salt 3/4 C, plus 1/2 tsp
Sugar 2 C
Fresh sage sprigs 4 each
Fresh rosemary sprigs 4 each
Fresh thyme sprigs 4 each
Pork tenderloin 3 LB
White Cheddar, sharp, shredded, softened 2 C
Cream cheese 1 C
White pepper 1/2 tsp
Garlic clove 1 each
Mustard 1 TBS
Milk 1/2 C to 1 C
Tart apples, stemmed, small dice 1 1/2 Lb
Water 1 1/2 C
Lemon juice 1 TBS
Bourbon, boiled 1/2 C
Sugar 2 C
Whole wheat baguettes as needed
1. Toast spices whole in a skillet over high heat until aromatic, then blend together in a grinder. Combine with 3/4 cup salt, 1/4 cup sugar and herbs and rub tenderloin well with seasoning. Wrap and refrigerate for 1 to 2 days.
2. Sear tenderloin in a pan until it is completely browned. Move it to an oiled pan and place in a 400-degree F oven. Roast pork until internal temperature reaches 160 degrees F. Remove from oven and reserve to rest.
3. Place Cheddar and cream cheese in food processor and blend until light and smooth. Add remaining salt, white pepper, garlic and mustard, and blend.
4. Gradually add milk, 1/4 C at a time, mixing well after each addition. Add enough milk for spread to become light and fluffy.
5. Place apples in a saucepan and add water; cover and bring to a boil over high heat. Once boiling, reduce heat and simmer until apples are soft, about 25 to 30 minutes. Strain juice through several sheets of cheesecloth. Put juice in a stock pot and add lemon juice, bourbon and sugar. Stir constantly until mixture sheets from a spoon. Remove from heat and skim foam. Refrigerate until set.
6. Slice 1 whole wheat baguette and toast slices. Cover slices with white Cheddar spread. Add 2 to 3 thin slices of pork loin. Top with bourbon-apple jelly.
Description:
"Chef Roxanne Spruance, Stone Lotus - Chicago, Ill., USA"
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Those are my ideas.