Game day menus often walk the line between nostalgic comfort and a touch of culinary curiosity. For Super Bowl LX (Seattle Seahawks versus the New England Patriots), that balance leaned deliciously toward the Pacific Northwest, thanks to a bit of inspiration from Skillet—the Seattle diner favorite that turned bacon jam into something of a legend.

The idea came together during a lively back-and-forth with my friend Elisabeth R, as we plotted Seattle-inspired bites for a party Ed and I were attending. Store-bought bacon jam, like one from Stonewall Kitchen, had crossed my path before, but making bacon bourbon jam from scratch felt like the right kind of project—equal parts indulgent and slightly ambitious.

Patience is the quiet hero here. The bacon begins its journey gently, cooked just enough to render and soften without crisping too far. It will have more time in the spotlight later. Onions join in, mingling with coffee (it’s a Seattle recipe afterall), vinegar, orange juice, maple syrup, brown sugar, and spices, slowly melting into that coveted jammy consistency. Midway through, a quick whirl in a large food processor refines the texture—though restraint is key. A bit of body keeps it interesting.

Back on the stove, bourbon enters the scene, deepening everything into a rich, savory-sweet spread that feels tailor-made for gathering. For the party, it crowned a humble block of cream cheese—casual, crowd-friendly, and entirely irresistible. For a slightly more polished presentation, goat cheese or a sharp cheddar would be equally at home, not to mention its natural affinity for burgers.

This is the kind of make-ahead recipe that earns its keep, lasting a few weeks in the refrigerator and improving with time. It certainly made an impression—our host’s dad, Rich M was still talking about it weeks later, which might be the highest compliment of all.

A little taste of Seattle, right here in Pennsylvania. For another nod to Seattle, check out my Espresso Chocolate Chip Cookies.

Bacon Bourbon Jam

 

Bacon Bourbon Jam

Seattle-inspired savory jam
Print Recipe Pin Recipe
Course Appetizer
Servings 2 cups

Ingredients
  

  • 1 pound 16 ounces bacon, cut into 1/2-inch pieces
  • 1 large yellow onion peeled and chopped
  • 2 cloves garlic minced
  • 1 cup brewed coffee chilled
  • 1/2 cup cider vinegar
  • 1/2 cup orange juice (~ 3 medium oranges) see Notes
  • Zest from one orange zest before squeezing orange
  • 1/4 cup maple syrup
  • 2 tablespoons light or dark brown sugar packed
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup bourbon

Instructions
 

  • Heat a large skillet or braiser over medium-high heat. Cook the bacon until it starts to brown but is still chewy (not crispy), 10 to 12 minutes. Remove with a slotted spoon and spread on a paper towel-lined plate. Drain all but about 2 tablespoons of bacon fat.
  • Reduce the heat to medium. Add the onion and cook until the onion is softened, 5 to 7 minutes, stirring occasionally.
  • Stir in garlic and cook for 1 minute.
  • Return bacon to the skillet and add the coffee, vinegar, orange juice, orange zest, maple syrup, brown sugar, Dijon mustard, ginger, smoked paprika and black pepper. Reduce the heat to low and simmer for 30 minutes. It’s okay that there’s still some liquid in the skillet.
  • Transfer the mixture to a large food processor and pulse briefly until finely chopped. Don’t over pulse as you still want some texture.
  • Return the mixture to the skillet and cook 15 minutes longer, stirring occasionally. (If it gets too dry and paste-like, add a 1/4 cup of water.)
  • Add the bourbon and simmer for 15 to 20 minutes or until thick, syrupy and dark in color.
  • Remove from heat and cool slightly.
  • Refrigerate up to four weeks in an airtight container.

Notes

  • Serving suggestions—over a cream cheese, goat cheese or sharp cheddar with crackers or on a burger.
  • Before squeezing the orange, heat it in a microwave for about 15 to 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
Bacon Bourbon Jam

Source:  Variation of a recipe from The Charlotte Observer from “Breakfast for Dinner,” by Lindsay Landis and Taylor Hackbarth, via The Seattle Times.