Whiskey Bacon Jam

This recipe looks absolutely un-believable.   I’m going to make this as a gift for a few of my co-workers (that I actually like), and I’m going to split it into ‘little to no spice’ and ‘super-spicy’ for giving to different people.  I’ll update this once I have reviews for how the spiciness affects the overall flavor.

  • 500 g streaky bacon, chopped into small dice (just over 1 lb, or 17.6 oz)
  • 4 cloves garlic, finely chopped
  • 1 red onion, finely diced
  • 50 g brown sugar (1.76 oz)
  • 50 ml maple syrup (1.69 oz)
  • 50 ml cider vinegar (1.69 oz)
  • 150 ml freshly-brewed coffee, not instant (5.07 oz)
  • 100 ml whiskey of choice (3.38 oz)
  • 1 Tbs red wine vinegar
  • 2 fresh red chilies, finely chopped – adjust to taste

Sauté the bacon over medium heat until beginning to crisp.

Remove bacon from pan and pour off most of the fat; leave enough to fry the onion.

Sauté the onion in the bacon fat about 5 minutes (until soft but not colored).  Add garlic and sauté for another minute.

Transfer bacon and onion/garlic to a large pot with sugar, maple syrup, cider vinegar, coffee, whiskey, and chilis.

Simmer gently for 1 hour, adding a little water if necessary towards the end.  

Add red wine vinegar and simmer another 5 minutes.

If you chopped everything very small, it can be served as-is; if it’s too coarse, pulse it briefly in a food processor, but don’t get rid of all the texture!

Optionally, can in small mason jars to use as gifts!

Source: http://eatlikeagirl.com/2011/12/22/recipe-whiskey-bacon-jam/


Rum Cake

I don’t generally like using box mixes as the base for a recipe, but this looks intriguing enough to try sometime.


  • 1 box yellow cake mix
  • 1 box vanilla pudding mix
  • 4 eggs
  • 1/2 c. vegetable oil
  • 1/2 c. Bacardi Gold or Captain Morgan
  • 1/2 c. water
  • crushed pecans (amount variable to personal preference)


  • 1 stick butter
  • 1 c. sugar
  • 1 c. Bacardi Gold or Captain Morgan
  • 1 c. water

Preheat oven to 325 F.

In electric mixer, combine cake mix, pudding mix, eggs, oil, 1/2 c. rum, and 1/2 c. water.  Mix well.

Spread crushed pecans into bottom of cake pan (pan size not specified; will update).  Adjust pecan quantity as desired.

Pour cake batter over pecans.  Bake 55 minutes.

While cake is baking, place all 4 glaze ingredients in a medium pot on stove.  Heat on low, stirring occasionally, until it begins to bubble.  Do not allow sugar to caramelize; remove from heat once you see little bubbles start rising.

Once cake is done baking, pry sides away from pan with soft spatula.  Then pour cake glaze into sides of pan and over the top; allow to cool.  Serve directly from pan.

source: Redditor bradymueller