Maryland Style Hot and Spicy Crab Dip

Maryland Style Hot and Spicy Crab Dip

There’s one more thing you need to eat before you punish yourself with kale salad for the next month. Ok…so probably more like the next week and a half (be honest now). But still, you neeeed a cheesy, decadent flavor-bomb before the clock strikes twelve on the new year. You deserve it. A last hurrah. You need crab dip.

Maryland Style Hot and Spicy Crab Dip

But before we get to the dip, I need you to pat me on the back for even blogging today. My house is still overrun with fourteen of the previous eighteen (most adorable) relatives, which is great, but they brought with them a plague. I spent the last day and a half chilled to the bone while sweating out all my “toxins” or whatever and all I want to do is sleep. Today a doc-in-box confirmed that I do indeed have strep. My will to take part in anything but a netflix marathon is squashed, and I’ve completely excused myself from the charade of making resolutions this year. But here I am blogging even though I’m legitimately ill! I just could not wait until after new years to post this perfectly indulgent, celebratory dip. You need this and you need it now. I’m doing this for YOU.

Maryland Style Hot and Spicy Crab Dip

I don’t care if you already have your new year’s eve menu planned. Make room. And trust me on this, because I’m a Marylander, and if there’s anything we do right (culinarily speaking) it’s crab.

Maryland Style Hot and Spicy Crab Dip

Crab ain’t cheap, which is why I like to use it in dip – everyone shares it, and all that cheese makes it so heart-stoppingly rich that you absolutely need help to finish it. As far as crab goes, this is really pretty thrifty. Thrifty crab-eating could even be a worthy resolution, for those (like me) who lack scruples. Baby steps!

Maryland Style Hot and Spicy Crab Dip

Maryland Style Hot and Spicy Crab Dip

Ingredients:
-1 block cream cheese (8 oz)
-1/4 cup mayo
-1/4 cup grated parmesan cheese (plus a little for topping)
-1/2 cup grated white cheddar (plus a little for topping)
-1 clove garlic, grated
-1 tsp. dry mustard
-1 Tbsp. worcestershire sauce
-2 tsp. Old Bay seasoning (I recommend low sodium O.B. and using the full 2 tsp, but if you only have regular start with 1 tsp and add more to taste)
-1/4 tsp cayenne pepper (more if you like a bigger kick)
-2 Tbsp chives, chopped
-1 cup lump crab meat
-salt and black pepper, to taste

Method:

1. Soften cream cheese to room temperature (use microwave if you need to, as long as the cheese is unwrapped and in a microwave safe bowl.

2. Stir mayo, parmesan cheese, cheddar cheese, garlic, mustard, worcestershire, Old Bay, cayenne, and chives into the cream cheese. Taste before adding any additional salt or pepper.

3. Gently fold crab meat into cheese mixture. Spoon dip into a baking dish, smooth out the top and cover with more cheddar and parmesan.

4. Bake at 350F for 20-25 minutes or until heated through and the cheese on top is browned. Serve with warm baguette slices, crackers, or crostini.

  1. My favorite crab is this. Perfect.

    Carrie — December 31, 2014
    1. Mine too probably - though crab cakes are pretty great too.

      courtney — January 6, 2015
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  2. Um, yes please! I'll take the whole bowl :) Hope you feel better soon -- have a happy (and healthy!) New Year!

    April @ Girl Gone Gourmet — December 31, 2014
    1. Thanks April! If you get the chance to make it let me know what you think!

      courtney — January 6, 2015
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  3. you are such a blog warrior - posting while sick! Feel better pretty!

    Caitlin — December 31, 2014
    1. Ha! I'm feigning discipline. Fake it 'til you make it right?

      courtney — January 6, 2015
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  4. This crab dip just looks so incredibly addictive and delicious - loving all of it's cheesiness especially. Wish I had a bowl to devour right now!

    Thalia @ butter and brioche — January 7, 2015
    1. Thanks Thalia! It's rich stuff, but if I'm honest I could probably polish off a batch without much help. Cheeeeeese.

      courtney — January 10, 2015
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  5. YUM! Nothing better than a hot, melt-y dip. It doesn't get much better than that :).

    Annie @ The Garlic Diaries — January 7, 2015
    1. Right, Annie? Hard to beat cheese, especially when it's spiked with Old Bay and crab!

      courtney — January 10, 2015
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  6. This is basically my go-to recipe, but I add artichoke hearts!

    Nicole — October 9, 2015
    1. Artichoke hearts are a brilliant addition!

      courtney — December 6, 2015
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  7. How do you buy the crab meat? In the cans? Fresh? Legs and you get it out yourself? Thanks! Looks amazing!!!! Will use it for my ladies annual Christmas party!

    Margi — December 5, 2015
    1. Hi Margi! My local supermarket sells little containers of hand picked lump crab meat in the seafood section, which I now realize is probably an exclusive perk of living in Maryland. I'm way too lazy to pick crab meat for dip. Back when I lived in Utah I was able to find little plastic tubs of Philips brand lump crab meat at Costco, which worked really well. If you don't see any at your local supermarket I'd try Costco or Sam's Club or whatever club type store you have near you. It's pricey stuff, so if you don't see yourself using up the whole tub, You can make a double batch of dip and freeze some for later (defrost overnight in the fridge and heat like the recipe says). I hope that is helpful!

      courtney — December 6, 2015
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  8. How big is your baking dish? I have a lot of company coming for Christmas Eve. I am wondering if I will need to double this recipe! It looks delicious and I am drooling over my computer!

    Betsy — December 10, 2015
    1. Hi Betsy! I'd definitely recommend doubling the recipe for a big crowd. My dish here was mini (about 5 inches round) and it held a half batch. A whole batch would probably serve 6-8 as a hearty appetizer. You'll want more baguettes or crackers to go with all that dip too. Hope that helps!

      courtney — December 15, 2015
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  9. This is now a holiday staple for all family/friend parties! Thanks for the perfect dip. My family and friends thank you, too. Pinterest brought me to you :) Merry Christmas and Happy New Year!

    Michaela — December 19, 2015
    1. Michaela, thanks for the comment! I love hearing my recipes work for people. I'm making a few batches for family and friends this season too! Cheers, Merry Christmas, and Happy New Year to you!

      courtney — December 19, 2015
    2. reply
  10. […] image via Sweet Salty Tart […]

    10 Spicy Crab Recipes That Every Seafood Lover Will Enjoy — September 19, 2016
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Ultimate Party Mix

Ultimate Party Mix

I’d planned to post this on the 19th, but clearly that day sailed on past me without acknowledgement. I was even going to have a little Christmas post with Murdock covered in bows, but I couldn’t make it happen.

It pains me to remind you, but Cody and I are living with my grandparents right now (love them, don’t love being fake adults). My grandparents are hosting Christmas and New Years this year for my entire family (from out of town), plus their spouses and kids. We are stuffing 18 people into 6 bedrooms and it’s absolutely insane. I mean wonderful. Honestly, I love it, but I’ve been helping my grandma clean and coordinate and figure out how to feed 18 people for a week and a half and I underestimated the magnitude of the project. I also overestimated my ability to blog while I have babies to snuggle and beasts to roast and an infinite pile of dishes that need doing…counters that need wiping… Surely you understand.

Ultimate Party Mix

Before the motley crew flew in from their respective corners of the country I had the good sense to make a gigantic batch of party mix, and it has done us well. It’s a perfect, substantial snack for those stretches of time between our breakfasts-at-noon and dinners, whenever they end up being. My version is punchy, with mustard and cayenne and a bag of french-fried onions because they’re awesome. Why should green beans have all the fun anyway?

Ultimate Party Mix

Ultimate Party Mix

Ingredients:

-1 stick butter
-1/4 cup worcestershire sauce
-1 tsp dijon mustard
-1 tsp dry dill
-1 1/2 tsp seasoning salt (like lawry’s)
-1 clove garlic
-1/4 tsp cayenne
-5-6 cups rice chex
-4 cups cheez its and pretzels (together, NOT individually – in your preferred ratio)
-1/2 to 1 cup roasted almonds (I suggest naked)
-1 bag (or can) french fried onions
-3 cups pumpernickel bread, cut into cubes or sticks (or you can substitute bagel chips)

Method:

1. In a small sauce pan over medium heat, melt your stick of butter and add the worcestershire, mustard, dill, seasoning salt, garlic, and cayenne. Whisk together to combine and remove the pan from the heat.

2. In a really big bowl, stir together chex, cheez its, pretzels, almonds, fried onions, and pumpernickel bread cubes. You don’t need to worry about the bread being soft, it will dry out and become crunchy when the mix is cooked.

3. Drizzle the butter/worcestershire mixture over the mix and stir it well to combine and coat the pieces. Taste the mix for salt and add a little if it’s needed. The mix will taste vinegary before it’s cooked, but don’t worry because it will mellow out in the oven (or microwave).

4. You can spread the mix out on a sheet pan and bake it in a 300F oven for an hour or so (stirring from time to time until the mix is totally dry), OR if you use a glass bowl, you can put it in the microwave for two minutes at a time, three to four times (stirring well between each zap) until the mix is dry, then spread it out on a sheet of parchment to cool.

Eat it by the fistful and store leftovers in a plastic bag or covered bowl to keep it fresh. OMNOMNOM

  1. Yay, party mix! Love the idea of french fried onions :)

    April @ Girl Gone Gourmet — December 28, 2014
    1. Thank you April! I have to say I was pretty pleased with myself for coming up with an excuse to eat them that didn't involve vegetables ;)

      courtney — December 31, 2014
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My Family's Famous Homemade Hot Fudge Sauce

My Family's Famous Homemade Hot Fudge Sauce

This recipe, along with my family’s beef stew and black pepper pumpkin pie are pretty much the trifecta of foods we always get asked to bring to parties and potlucks. This sauce in particular is universally loved. The go-to dessert at my parent’s house when we had company over was always some kind of brownie (didn’t matter how it was made) generic vanilla ice cream (quality not important) and this sauce – which is capable of redeeming even the most mediocre of sundaes. Powerful stuff.

My Family's Famous Homemade Hot Fudge Sauce

Making the sauce is easy, too easy in fact, and it fills the house with the lovely smell of serious chocolate. You probably even have all the ingredients you need in your pantry right now…

My Family's Famous Homemade Hot Fudge Sauce

I don’t think there’s much else to say.

My Family's Famous Homemade Hot Fudge Sauce

My Family's Famous Homemade Hot Fudge Sauce

Crushed candy cane is festive, but I can take it or leave it. Cody ate the bowl in the photo, and asked for a refill of sauce half way through – no such thing as too much, or enough for that matter.

My Family's Famous Homemade Hot Fudge Sauce

My Family’s Famous Homemade Hot Fudge Sauce

Ingredients:
-1 cup granulated sugar
-1/2 cup cocoa powder
-1 1/2 cups heavy cream (the original recipe calls for a can of evaporated milk, which also works, I just prefer cream)
-1/2 tsp salt
-1 tsp vanilla (my dad prefers Mexican vanilla, and I agree)

Method:
1. In a 2-3 quart saucepan over medium heat, combine sugar, cocoa, and cream. Bring mixture to a low boil and cook, stirring constantly, for about 2-3 minutes. If you use evaporated milk instead of fresh cream, you will need to cook it another few minutes to get a thick consistency.
2. Add salt and vanilla and combine, boiling a few seconds more to allow the alcohol to cook out of the vanilla.
3. Remove sauce from heat and allow to cool slightly before serving.

This recipe stores well in the fridge, but will need to be re-heated and stirred either in the microwave or on the stovetop. It’s far too thick in it’s cold state to pour straight on a sundae. Personally, I think that’s a good thing.

  1. Looks yummy...dangerously yummy! Miranda lets make this!

    Lisa — December 17, 2014
    1. Make it! And tell me what you think :) It's sa-weeet but pretty much undeniably tasty.

      courtney — December 18, 2014
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  2. Um, yes please - I'd like a big serving of that sauce with some ice cream on the side!

    April @ Girl Gone Gourmet — December 17, 2014
    1. That's pretty much how it always ends up when I have it :)

      courtney — December 18, 2014
    2. reply
  3. Wow! I need to try this!

    Bobbi — December 18, 2014
    1. Thanks Bobbi! I hope you like it :)

      courtney — December 18, 2014
    2. reply
  4. helloooooo i must try this!!!! also, if you need an escape from your twelve thousand guests you can always come visit me in my little quiet house :)

    CourtneyH — December 30, 2014
    1. Yes you must! And that is a tempting offer, but my lovely relations gave me strep, so I'm determined to stay in bed for the entire near future. I'll text you when I'm myself again!

      courtney — December 31, 2014
    2. reply
  5. […] via […]

    color story: cocoa & creme | The Beautiful Indoors — March 10, 2016
    1. This is SO good! It is easy and delicious. I will totally make this again!!

      Shelley Iten — April 24, 2016
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Giveaway: Art Typography Prints by Gilded Panda (CLOSED)

Gilded Panda - Blessed are the Curious

It’s my first giveaway! And it’s good!

Gilded Panda is a cute little art typography print shop from SLC and I like them pretty hard. They approached me last week about doing a giveaway and here it is! An art print giveaway on a food blog is probably an odd match to some of you, but I’m doing it for two reasons: First, Gilded Panda’s stuff is pretty and inspirational without being cheesy – which is so rare. That quote above is completely on point to me, because curiosity is vital for a well-lived life, and especially so for cooks who need to be experiencing new tastes and asking “why?” as often as possible. The second reason I decided to do this giveaway is: cooks are people too! – people with gift lists to fill and walls to decorate and hopefully an appreciation for aspirational aesthetics. Ya’ll like free stuff right?

So from now through Friday 12/19/14 I’ll be collecting entries to win a free 8×10 print of your choice from Gilded Panda! PLUS readers will get a 20% discount on their first purchase with the code: SWEETSALTYTART

To enter, leave a comment on this post naming your favorite Gilded Panda print before midnight on the 19th. Don’t forget to leave your email address with your comment so I can contact you to deliver your winnings! (Don’t worry, your email address won’t be published or used for anything.) I’ll announce a winner on Saturday and have the print shipped to your door!

So many exclamations in this post! I’m excited! Bonne chance my dears!

UPDATE: We have a winner!

giveaway winner

Ashlee was the 12th entry, so congrats! I’ll be in touch to get that print sent to you!

Thanks to everyone for participating!

  1. Agreed - my favorite is the Blessed Adventures one you posted above. It's so pretty!

    Caitlin — December 15, 2014
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  2. I love this giveaway! I love the Blessed Adventures print but in the wide format. <3 <3 <3

    Caroline — December 15, 2014
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  3. I've actually been eyeing Gilded Panda's amazing prints for my room! My favourite is the one with the phrase, "stay close to what keeps you feeling alive" in gold!

    Victoria — December 15, 2014
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  4. Don't Quit Your Day Dream in blue clouds...perfection.

    Carrie — December 15, 2014
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  5. My favorite is also the one posted above! They're all cute though :]

    Alyssa — December 15, 2014
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  6. What a great print!

    Shelby — December 15, 2014
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  7. The Blessed Adventures print is my favourite too! But they're all pretty cool!

    Jay — December 15, 2014
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  8. I have been dreaming up a little corner in my bedroom for myself whenever I finally get back to Maryland. It will be my little writing corner and I am putting up quotes and pictures that inspire me. I would love that gold print "stay close to what keeps you feeling alive". It will be a great reminder. I also love the green collect moments not things. What a great shop! Thanks for introducing me!

    Tiffany Rueckert — December 15, 2014
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  9. "Collect Moments, Not Things" is totally my motto! I'd love that one!

    Brandi Bryner — December 15, 2014
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  10. I love "collect moments, not things"! It would be great in my kids bedrooms to remind them when they get a case of "the gimmies."

    Jen Kaufmann — December 15, 2014
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  11. Fantastic print. My favorite is the one above. Very timely in more ways than one! Life is an adventure and some times you just have to hold on.....tight!

    Lisa — December 15, 2014
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  12. I love the "be bountiful, blissful, bold and beautiful" one!! So many amazing prints.

    Ashlee — December 15, 2014
    1. reply
  13. I love the Collect Moments not Things one. Yay for giveaways!

    Caitlin — December 15, 2014
    1. reply
  14. i do LOVE the one you posted here. cute designs!! i'm definitely sharing this. …or wait, maybe that would decrease my chances???

    Miranda — December 16, 2014
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  15. I like the one you posted and the "Collect Moments, Not Things" You're my favorite person.

    Tricia — December 16, 2014
    1. reply
  16. So excited! I like the Be print. :)

    Lea — December 17, 2014
    1. reply
  17. I reeally like the "FEELING ALIVE" print in Gilded. The one you posted is great too!

    Brittany at I Love Vegan — December 19, 2014
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  18. My favorite is the Be Beautiful print! Thanks for the contest!

    Jenny @ Honey and Birch — December 19, 2014
    1. reply
  19. My favorite print is the Be Beautiful print! Now just to decide if I like it more in gold or silver...hmmm....I think I would have to go with gold!

    Sydney A — December 20, 2014
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One-Pot Gluten Free Mac and Cheese

One-Pot Gluten Free Mac and Cheese

I’ve had a few questions on my cacio e pepe post about whether or not the one-pot principle can be applied to gluten free pasta – questions I could not answer because I’d never touched gluten free anything before. So I tried it, and I learned a few things.

Let me just start by saying that I don’t really understand the gluten-free trend. I get that some people are legitimately allergic to wheat, and I get that refined starches are not so great health-wise, but I don’t get eliminating gluten specifically as a dieting tactic. Doritos are gluten free! Am I missing something here?

So I’m going into this with a certain bias, but for the benefit of those with celiac, I think this is worth the trouble. I chose a bag of organic brown rice pasta because risotto is made from rice, so I know rice starch is good and starchy, which is important for one-pot applications. For whatever reason, the gluten free powers that be have decided that their pasta will be sold in twelve ounce bags instead of pound bags, which is weird, but eh.

One-Pot Gluten Free Mac and Cheese

Long story short, you can totally one-pot brown rice pasta. You will definitely need more liquid than you would for wheat pasta though (one-and-a-half times as much to be exact). And I have to say, brown rice pasta tastes super weird to me – like it has this tang to it…and when you one-pot a pasta you’re making sauce out of the starch, so none of that tang is going to get washed away the way it might if you drained the pasta and made a separate cheese sauce.

But if you’re gluten free, you might struggle to make a traditional roux-based cheese sauce anyway. And once you add some sharp cheddar to this pot it tastes pretty darn decent. I also think this would work just as well with a thin brown rice noodle in my one-pot cacio e pepe, as long as you use the brown rice pasta-to-water ratio instead of the wheat pasta-to-water ratio.

One-Pot Gluten Free Mac and Cheese

One-Pot Gluten Free Mac and Cheese

Ingredients:
-one 12-oz bag of brown rice pasta
-4 1/2 cups water (or chicken or veggie broth)
-2-3 cups grated sharp cheddar
-pinch of cayenne
-1/2 tsp dry mustard (or regular mustard if you don’t have dry – mustard and cheddar just go)
-salt to taste
-(optional) gluten-free bread crumbs, crushed chips, or almond meal

Method:
1. Heat pasta and water together with a pinch of salt (leave the salt out if you are using broth). In a large pot over medium heat and simmer until: the water is mostly absorbed, the liquid that’s left is thickened, and the pasta is cooked (I’m not so sure brown rice pasta is capable of “al dente”). If the pasta isn’t fully cooked at this point, add a bit of water. If there is too much starchy sauce, scoop some out with a ladle or spoon.

2. Remove pasta pot from heat, add grated cheddar (optional: save some for topping) and stir until the cheese is melted thoroughly. Add cayenne and mustard and stir to combine. Taste the pasta for seasoning and add salt if necessary. Black or white pepper is also allowed.

3. This makes a good stove-top mac if you want to stop right here, but if you like, you can transfer the macaroni and cheese to a baking dish and cover with crunchies (gluten free bread crumbs, crushed chips, almond meal, etc.) and grated cheese. Then broil until the crumbs are nicely browned and the cheese is melted.

PS:
If you find yourself with a full pound bag of gluten free pasta, use 6 cups of water or broth instead of 4 1/2.

**If you are not gluten free, you can make this with one pound of regular pasta and one quart of water or broth – super easy one-pot mac!

 

  1. Found out I'm allergic to wheat so this is right up my alley! Gonna give it a try. Thanks for the post :)

    Lisa — December 11, 2014
    1. Lisa, bummer about the wheat allergy, but there are lots of alternatives out there! Let me know what you think of the flavor of brown rice pasta - it might take some getting used to :)

      courtney — December 11, 2014
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  2. […] One Pot Gluten Free Mac and Cheese by Sweet Salty Tart […]

    15 Best One Pot Dishes of 2014 - Jessica In The Kitchen — December 13, 2014
    1. reply
  3. I have made a wheatless sauce out of sour cream and cheese (swiss) and I know that will do the trick, but to get it to congeal or stick together you might have to add an egg perhaps?

    Amy — January 20, 2015
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  4. BTW... would you please post the mac-n-cheese recipe with the onions!?

    Amy — January 20, 2015
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Edible Gifting: Bacon Jam

Edible Gift: Bacon Jam

There are categories of gift giving…tiers if you will. You have the big ones: kids, parents, significant others; then the “let’s set a dollar limit” ones: brothers and sisters, friends; and the other ones: neighbors, mail carriers, co-workers. The latter group is a common source of frustration during the holidays – what can you get someone that will show them you are glad they’re in your life, without breaking the bank OR having it end up in their garbage come January. My favorite answer is usually food.

Edible Gift: Bacon Jam

Food gifts don’t take up too much space, they are consumable, biodegradable (mostly), they are fairly cheap to put together, and they are personal enough to say “I really am thankful you’re around”. Cookies and homemade candies are classic (I’ll whip out the millionaire shortbread on a few friends this time of year) but savory snacks are really my favorite, and they tend to get overlooked.  That’s why this year I’m making bacon jam – partnered with a wedge of herby cheese and a bag of homemade crostini, it’s a perfect little present.

Edible Gift: Bacon Jam

I’m not much into wrapping or decorating gifts, so string, a branch from my neighbor’s tree, and a paper bag in lieu of a proper basket will have to do. I kind of like it – I’ll call it rustic (code for slacker).

Edible Gift: Bacon Jam

One thing to note about my bacon jam – I keep it sort of crunchy. A lot of bacon jam recipes are done in a slow cooker, which might be a little simpler to make, but will most definitely turn your bacon to mushy jam. I like the idea of preserving a bit of that crispy meaty bacon texture. To do that, I cook thick-cut bacon in a low oven so that the fat renders out as much as possible and we’re left with bacon that’s very crispy and jam that’s got some texture, even after the bacon is stirred into the melty onions. I quite like it.

Edible Gift: Bacon Jam

Edible Gifting: Bacon Jam
crostini “recipe” is over here (too easy to really be called a recipe though)
makes about 4 gift portions

Ingredients:
2 large onions
1/2 stick butter
1/4 tsp cayenne pepper
1/4 cup brewed coffee (or instant, dissolved in water, or beef broth)
1 Tbsp cider vinegar or red wine vinegar
1 Tbsp brown sugar
1 lb thick-cut bacon
salt and black pepper to taste

Method:

1. Spread bacon out in a single layer on a baking sheet and roast in a low 300 F oven until brown and very crispy. Chop finely (or mince in a food processor if you have one) and set aside.
2. Grate onion (or mince very finely in a food processor) and cook over low heat in butter until the onions become very soft and start to turn golden. Add cayenne, coffee, brown sugar, and vinegar and cook until the liquid is completely evaporated and the onions are quite brown (this will take a while – like up to two hours).
3. Stir bacon into onion mixture and taste for seasoning – it should be quite sweet from the onions and salty from the bacon. Add extra salt if it’s needed, and a few good grinds of black pepper too.

Serve with crackers or crostini and some spready cheese – I’m partial to d’Affinois with herbs (which is like a mild brie) or goat cheese, but bacon jam will go with just about any soft or fresh cheese you want.

  1. I would love to get that gift! Love the little brie tree!

    carrie — December 9, 2014
    1. I'm so scroogey I didn't even see the christmas tree in the brie wedge - nice one!

      courtney — December 11, 2014
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  2. What a great idea! Love how you packaged it all together, too - looks really thoughtful and wonderful. I'd be very happy to get it as a gift!

    April @ Girl Gone Gourmet — December 16, 2014
    1. Thank you April! I love your blog by the way :)

      courtney — December 16, 2014
    2. reply
  3. […] up, (pictured above) bacon jam! It’s not cookies! It’s savory, snacky and, paired with a tree shaped wedge of herby […]

    My Favorite Food Gifts to Make and Give | Sweet Salty Tart — December 10, 2015
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A Gift List for Cooks

I’m a lover of lists, and this year I’m feeling uncharacteristically festive and benevolent, so: a holiday gift list. I made this list for the serious food freaks in your life. Though really, it’s more than likely you’re the food freak in your life, or you might not be reading this. SO here’s what you should want this year.

gift list for cooks

1. Enameled mugs – For those of us who like bearded men and plaid shirts, but not camping – especially not in December.

2. The Flavor Bible – Recommended to me by my one friend who actually went to culinary school, this book is a guide for creative cooks who want to know what flavors go and what flavors don’t.

3. Baking steel griddle – This one isn’t technically on the market yet, but I’ll be first in line when it hits. The baking steel is like an amped-up pizza stone – it’s bigger (18×14) and made of super conductive metal so you can get really crispy pizza crusts, even in a home oven. The griddle version is also two-sided: one textured for baking in the oven and one slick side with a trough for stove-top griddling. And that’s as close as I can reasonably get to having a commercial grade flat-top in my home kitchen. I’ll take it.

gift list for cooks

4. The Searzall – This is like a portable broiler with actual power. It attaches to the top of a regular kitchen torch and delivers even heat that browns instead of burns. I swear this thing is going to be huge, especially with the advances in sous vide cooking we’ve been seeing lately. Oh, and that bruléed topping I was going for in my last post? Should have had the Searzall…

5. Pretty cloth napkins – The best gifts are usually a bit more luxurious than most people would buy for themselves, like cashmere socks or really nice chocolate. A fancy set of napkins might not be the most exciting gift to give, but I think recipients always appreciate having them. These are simple and pretty and would make me feel sophisticated and maybe even a step closer to proper adulthood?

6. A Mircoplane ribbon paddle grater – Everyone needs a microplane, and most people don’t already have this model, which is best for grating cheese and those onions you don’t feel like chopping.

gift list for cooks

7. Wire cheese cutter – I’m not typically a fan of uni-taskers, but cheese cutters are just unbeatable on blocks of sharp cheddar, which are likely to make an appearance on someone’s holiday table at some point. Plus, this one’s pretty.

8. Prune Cookbook – This is by the author of the book Blood, Bones, and Butter, Gabrielle Hamilton. Prune is Hamilton’s restaurant, and after falling in love with her writing, I’m convinced I want to eat her food.

9. Thermapen – I’m mad I don’t have one of these already. Thermometers are essential for the mastery of steak cooking, deep frying, and even bread baking, and this thermometer is the best, fastest, and most accurate out there.

gift list for cooks

10. Jacobsen White Truffle Sea Salt – Truffles are expensive and perishable, truffle oil is passé and off-tasting, artisan truffle sea salt however, is long-lasting and perfectly truffle-y.

11. Bay Leaf Wreath – A cute holiday decor alternative for the food lovers.

12. Fat Toad Farm’s Goat Milk Caramel – If I invite you to my house for a holiday party, bring me this caramel and we will be friends 4-eva.

 

What do you like to give your friends who cook?

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