Foodie Blogroll Royal JOUST Contest Entry
BLT with Red Onion Jam
BLT’s are a favorite at my house so for my Foodie Blogroll JOUST I decided to remain true to my canning roots and prepare my version of the classic BLT with a homemade Red Onion Jam.
The combination of the tart apple and the sweet savory blend of the jam with the smokey bacon, is a delicious union of flavors!
The criteria: Cook a dish with a local beer or wine, tomato paste and honey!!
Local wine choice: Aspen Peak Cellars, Conifer Red
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|Ingredients: Colorado Honey, Conifer Red Wine by Aspen Peak Cellars Winery, Tomato Paste|
Rebecka’s Red Onion Jam
2 1/2 quarts thick sliced red onions
(about 15 med 6 large)
2 tablespoons Hawaiian Alaer Sea Salt
2 teaspoons Bolivian Rose fine sea salt
1 tablespoon Fennel seed
1 teaspoon Coriander powder
2 heaping tablespoons Red Peppercorns crushed
1 1/3 Cup Colorado Honey
2 heaping tablespoons Tomato Paste
1 Cup Aspen Peak Conifer Red Wine
1 1/2 Cups water
Slice onions by hand or with a Mandolin cover with salt and toss to mix. Set aside.
Crush red peppercorns and roast in large pot with fennel and coriander to release oils. Add remaining ingredients and bring to a boil.
Reduce heat to medium and cook for 30 minutes or until liquid is reduced by half. As sauce thickens stir frequently to prevent sticking. Pack red onions into prepared jars. Release air bubbles by insert a chopstick into jars, pour liquid over onions leaving 1 inch head space. Cover with lids and bands and process in water bath for 15 minutes. Remove jars and place on clean towel to cool.
1/2 pound bacon cooked
4 crusty rolls
1-2 large head lettuce leaf
1 thinly sliced apple
1 thinly sliced tomato
1 tablespoon mayonnaise
3 tablespoons Red Onion Jam
Slice rolls in half and toast with butter or olive oil, spread mayonnaise onto one half of roll and layer apple, lettuce and bacon. Top sandwich with Red onion jam. Enjoy with a glass of Conifer Red wine and a special friend!