It’s that time of year for strawberries. They are bursting from each farmers market stand. They are the proof that the sun has tickled the land long enough to produce edible jewels.
I like to ration my gluttonous behavior so that when the glory-filled day arrives to indulge in rich flavors and textures, I can do so with utter abandon. Enter bacon.
Bacon never goes out of style. America is possessed by the sweet and the salty: the candied bacon, the maple glazed bacon, the chocolate with bacon bits. We have no limits in our adoration for pork side and pork belly.
The intermingling of reduced strawberry, onions, and apple cider vinegar with fried bacon is a little out of control, I’m not going to lie. But this is one of those days I’m throwing caution to the wind.
- 1/2 pound bacon, cut into one-inch strips
- 1/2 white onion, chopped
- 1.5 cups strawberries, washed, de-stemmed, and cut into fourths
- 1 tablespoon apple cider vinegar
- 1/4 cup white sugar
- 1/4 cup dark brown sugar
- 8 basil leaves, washed
Fry the bacon and set aside. In a large saucepan, add the white onion, strawberries, apple cider vinegar, white sugar, and dark brown sugar. Then add the bacon. Bring to a boil, then reduce to a simmer. Cook until it is thickened to a jam-like consistency. This will take anywhere between 30 minutes to 1 hour. Let cool for one hour.
We served this on a toasted sesame bagel smeared with cream cheese. We spread the jam on top, and tore a couple basil leaves in half for an herbaceous kick.