Bacon Jam Mozza Burger


Bacon Jam Mozza Burger
Print Recipe
    Servings Prep Time
    4 people 30 minutes
    Cook Time Passive Time
    60 minutes 3 minutes
    Servings Prep Time
    4 people 30 minutes
    Cook Time Passive Time
    60 minutes 3 minutes
    Bacon Jam Mozza Burger
    Print Recipe
      Servings Prep Time
      4 people 30 minutes
      Cook Time Passive Time
      60 minutes 3 minutes
      Servings Prep Time
      4 people 30 minutes
      Cook Time Passive Time
      60 minutes 3 minutes
      Ingredients
      Bacon Jam
      Servings: people
      Instructions
      Bacon Jam
      1. Chop bacon into 1/4" dice. Heat a large sauce pot or dutch oven over medium high heat. Add diced bacon and cook uncovered until crisp and rendered, stirring often. Scoop out bacon onto a paper towel lined plate, leaving behind approximately 2 tbsp of bacon fat.
      2. Reduce heat to medium and add chopped onion. Cook uncovered until softened and starting to caramelize, approximately 10 minutes. Add garlic and continue to cook for 1-2 minutes, stirring occasionally. Add remaining ingredients including cooked bacon and heat to a simmer. Reduce heat and cook for approximately 30 minutes until mixture is "jammy"
      3. Remove from heat and allow to cool slightly. If you like a chunkier texture, serve bacon jam as is. If you prefer a jammier texture, add 1/2 the bacon jam to a food processor and pulse several times to break down bacon. Stir together with unprocessed half and serve. Yields an approximate 1 1/4 cups of bacon jam and will keep refrigerated in a sealed container for up to one week. Rewarm gently prior to use once it has been chilled.
      Burgers
      1. Preheat grill to medium high.
      2. Line a baking sheet with parchment. Weight ground chuck into 6 ounce portions. Form each portion into 4 1/2"-4 3/4"patties using a press or your hands, making sure not to overwork the meat. Using your thumb, make an indent in the centre of each pattie. Place formed patties onto parchment lined tray and lightly brush both sides with oil. Sprinkle both sides generously with kosher salt and cracked black pepper.
      3. Place patties onto grill and cook for approximately 4-5 minutes per side for medium or 140-145℉. Flip patties only once. Remove from heat onto a plate and top with cheese. Cover loosely with foil and allow to rest for about 3 minutes, giving the meat time to rest and the cheese time to melt.
      4. While burgers are resting, toast buns and warm bacon jam. Assemble burgers with bacon jam and other toppings as desired and serve immediately.

      Blueberry French Toast Bake

      Blueberry French Toast Bake
      Print Recipe
        Servings Prep Time
        6 people 25 minutes
        Cook Time
        40-45 minutes
        Servings Prep Time
        6 people 25 minutes
        Cook Time
        40-45 minutes
        Blueberry French Toast Bake
        Print Recipe
          Servings Prep Time
          6 people 25 minutes
          Cook Time
          40-45 minutes
          Servings Prep Time
          6 people 25 minutes
          Cook Time
          40-45 minutes
          Ingredients
          Blueberry French Toast Bake
          Balsamic Blueberry Sauce
          Servings: people
          Instructions
          Blueberry French Toast Bake
          1. In a medium bowl whisk together eggs, milk, maple syrup, cinnamon and nutmeg.
          2. Generously butter an 8"x8" pan. Spread half the bread cubes evenly in pan and dot with half of the cream cheese chunks. Sprinkle with 1/2 the blueberries. Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
          3. Preheat oven to 375℉. Bake uncovered for 40-45 minutes until golden and set in the centre. Remove from oven and serve with balsamic blueberry sauce.
          Balsamic Blueberry Sauce
          1. In a medium sauce pan combine blueberries, sugar, and 4 tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast.
          Recipe Notes

          Balsamic Blueberry Sauce can be made a day ahead with the french toast and rewarmed for serving, or cooked while the Blueberry French Toast  is baking. I made the french toast in muffin tins for presentation, however they were fussy to assemble and difficult to remove from tins.  A single 8"x8" pan is recommended.

          Rusty Chicken


          Rusty Chicken
          Print Recipe
            Servings Prep Time
            4 people 15 minutes
            Cook Time Passive Time
            15 minutes 1 hour
            Servings Prep Time
            4 people 15 minutes
            Cook Time Passive Time
            15 minutes 1 hour
            Rusty Chicken
            Print Recipe
              Servings Prep Time
              4 people 15 minutes
              Cook Time Passive Time
              15 minutes 1 hour
              Servings Prep Time
              4 people 15 minutes
              Cook Time Passive Time
              15 minutes 1 hour
              Ingredients
              Servings: people
              Instructions
              1. Whisk together all ingredients except chicken. Place chicken in a glass or plastic dish and pour approximately one third of marinade over chicken and toss to coat. Add a little more marinade if needed to coat well. Cover chicken and remaining marinade and chill from 1-4 hours.
              2. Preheat grill to medium. Grill chicken thighs for appoximately 7-8 minutes per side, adjusting heat if needed as the sugar in the marinade can burn. Meanwhile, place a disposable medium size foil pan on grill and add remaining marinade. Heat, stirring often until bubbling,thick and glossy.
              3. When chicken is cooked add to marinade pan and toss to coat with sauce. Serve immediately.
              Recipe Notes

              Alternatively, you can use a regular saucepan on the stove to heat the marinade until thick and glossy.  Pour over chicken in serving dish and serve immediately.

               

              Cardamom Banana Bread French Toast

              Cardamom banana bread, laced with cardamom, studded with pecans, dunked in eggs and cream and fried golden.
              Cardamom Banana Bread French Toast
              Print Recipe
              A yeasted banana bread laced with cardamom and studded with pecans, made into golden french toast.
                Servings
                8 slices
                Servings
                8 slices
                Cardamom banana bread, laced with cardamom, studded with pecans, dunked in eggs and cream and fried golden.
                Cardamom Banana Bread French Toast
                Print Recipe
                A yeasted banana bread laced with cardamom and studded with pecans, made into golden french toast.
                  Servings
                  8 slices
                  Servings
                  8 slices
                  Ingredients
                  Yeasted Banana Bread with Cardamom
                  French Toast
                  Servings: slices
                  Instructions
                  Yeasted Banana Bread with Cardamom
                  1. Preheat oven to 85℉. Mash bananas in the bottom of a stand mixer bowl, add water, honey and yeast. Allow to ferment for 10 minutes. Stir in 1 egg, butter, milk powder, salt, cardamom, and 2 cups of flour. Add an additional 1/2 cup flour and using a dough hook, knead until flour is incorporated. Knead in flour by the 1/4 cup ensuring flour is absorbed after each addition before adding more. Add flour and continue to knead until dough pulls away from the side of the bowl. Add pecans and knead until evenly distributed. Place dough in a greased bowl, cover and allow to rise at 85℉ or room temperature until double in size, approximately 1 1/2 hours.
                  2. Deflate dough by kneading 2-3 times. Divide dough into 3 equal pieces and roll each piece into an approximate 15 inch rope. Place ropes parallel to each other on a parchment lined baking sheet. Braid the 3 ropes together tucking in both ends. Cover with plastic wrap or damp kitchen towel and allow to rise until almost double in size, approximately 1 hour.
                  3. Preheat oven to 350℉. Place oven rack in the middle of the oven. Whisk egg with 1 tbsp of water and brush evenly onto braided loaf. Bake for 35 minutes or an internal temperature of 200℉ is reached. Allow to cool completely on a wire rack prior to slicing.
                  French Toast
                  1. Preheat oven to 200℉. In a shallow dish whisk eggs, milk, cream, vanilla, cardamom and salt. Cut bread into 3/4 inch slices. Heat a large non stick skillet or griddle over medium heat. Add 1 tbsp of oil. Dip each bread slice into egg mixture and allow to sit for 20 seconds per side. Add to hot skillet and cook for approximately 4 minutes per side. Transfer to plate and keep warm in preheated oven. Repeat with remaining bread and egg mixture.
                  2. Top french toast with fresh banana slices and pure maple syrup. Serve immediately.
                  Recipe Notes

                  Make bread the day before intending to make french toast. I used two baking sheets, one directly on top of the other creating a thicker base to prevent the bottom from becoming too dark.