Voulez-Vous... Creole Bacon Marmalade?

I do not like bacon. I know. I know. It is a strong statement. Do not punch me in the face, please. Give me the privilege of defending myself. I do not like b.... OK, I won't say that again. You can uncover your ears. Well, it is not that I do not like the actual stuff. The thing is I cannot understand the way it is eaten sometimes. Those strong smoky-flavored crunchy long strips. The almost chicharrony (yes, that is a word) quality... I have the feeling that your mouth must be watering. A different reaction here, I swear.

For me bacon is a great ingredient. Something that, just like they say, makes things better. But I cannot have it by itself. It is too much for me to manage. This morning, when my fiance started craving his dosage of meat and fat for breakfast, I remembered how amazed/delighted he was after seen a bacon jelly recipe on TV. So, I had an epiphany and cayenne pepper was involved. Oh, yes, this is how every fairy tale begins... Once upon a time bacon and beer... and spice.

Here are the ingredients for a jar of this sweet, smoky treat:

- 12 oz of bacon, cubed.

- 3 cloves of garlic, minced.

- 2 shallots, diced.

- 3 tablespoons of dark brown sugar.

- 1/2 cup of agave nectar.

- 1/4 cup of balsamic vinegar.

- 1 cup of a high quality Ale (I chose Belgium style, but just because I liked the label's design).

- 3 strings of thyme.

- 1 cayenne pepper, finely chopped.

- 2 tablespoons of extra virgin olive oil.

- salt and pepper to taste.

Aaaaand here we go with the fun part... Start by heating the olive oil over medium-high, then add the bacon and a pinch of salt. Let it get crunchy and save it for later putting it over a paper towel. Please keep yourself from eating it one little piece at a time. I have to tell you, that is a difficult task with my fiance around. So, discard or save, (whatever makes you happy) the bacon fat. Only leave two tablespoons for sauteing the shallots* until caramelized. Oh, yes, bacon fat makes a hell of a difference with those shallots.

Once the shallots are brown and gorgeous, add garlic, thyme and cayenne (this starts getting interesting, hum!). Let them dance in the pot for a bit, then it is time for a buzzy moment with your friend, the Ale. Also add the balsamic vinegar for a tangy balance. After a moment of frenzy in the buzzy pot, it comes the sweet time with sugar and agave nectar. It is the moment for slow-dancing in the pot and bacon enters the party again. Now low that heat, partially cover the pot/dance floor and let the ingredients be for around 45 minutes stirring once in a while. This fellows need to get along well.

After that time if your house does not smell like breakfast (a fancy one), you must have done something wrong. The only thing left to do is to put your glorious creation in a food processor or blender and give it a pulse for a coarse texture. Now pack it in a cute mason jar, set the table et voilà: Creole Bacon Marmalade sur la table! It is good with toasts, cheese crackers or rubbed all over your body.

*Never forget to add salt and pepper when sauteing or caramelizing onions or shallots.

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