Tomato Bacon Jam

tomato bacon jam in a silver bowl on platter with bread

Not sure what to bring to the dinner party? Whip up some of Sweet Daddy D’s Tomato Bacon Jam and grab a box of crackers.  It will be the talk of the party so be prepared to share the recipe.

Just simmer your favorite ripe tomatoes with some smoked bacon and sweet onions. Add in some sweet and savory flavors with brown sugar, lemon and cider vinegar.  Reduce it down until it slightly thickens and you’ve got a world-class appetizer or a super-charged condiment.  The whole thing will be done in an hour, including peeling the tomatoes and prepping all the ingredients.  It’s not only a great appetizer but add it to your favorite sandwich or a burger and its a game changer. And wait until you taste what it can do for a hot dog!

spreading tomato bacon jam on a cracker with a spoon
Tomato Bacon Jam
Votes: 1
Rating: 5
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Tomato Bacon Jam-not only is this a fabulous appetizer that you'll be proud to serve your guests or bring to any party, its also a terrific condiment that brightens up any sandwich or burger. Sweet, smoky flavors round out the intensity of the tomatoes and onions in this super delicious condiment fit for a special occasion or just a family cookout! Try some on your favorite sandwich, burger or hot dog or just spread some on a cracker or toast-unbelievably flavorful.
Servings Prep Time
2 Cups 20 Minutes
Cook Time Calories per Serving
35 Minutes 21
Servings Prep Time
2 Cups 20 Minutes
Cook Time Calories per Serving
35 Minutes 21
spreading tomato bacon jam on a cracker with a spoon
Tomato Bacon Jam
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Tomato Bacon Jam-not only is this a fabulous appetizer that you'll be proud to serve your guests or bring to any party, its also a terrific condiment that brightens up any sandwich or burger. Sweet, smoky flavors round out the intensity of the tomatoes and onions in this super delicious condiment fit for a special occasion or just a family cookout! Try some on your favorite sandwich, burger or hot dog or just spread some on a cracker or toast-unbelievably flavorful.
Servings Prep Time
2 Cups 20 Minutes
Cook Time Calories per Serving
35 Minutes 21
Servings Prep Time
2 Cups 20 Minutes
Cook Time Calories per Serving
35 Minutes 21
Here's What You Need
Here's What You Do
  1. Bring about 8 cups of water to a heavy boil.
  2. Make a crosshatch on the stem end of each tomato with a sharp knife and immerse in the boiling water for about 1 to 2 minutes after it returns to a boil. Remove to a bowl of ice and water to stop the cooking for about 5 minutes.
  3. Remove the peeling and cut out the stem core, then rough chop the tomatoes.
  4. Place the chopped tomatoes in a bowl to accumulate the liquid.
  5. Chop the onions, zest and squeeze the lemon and measure the remaining ingredients.
  6. Slice the bacon crossways into small strips, about ⅛ to ¼ inch.
  7. Starting in a cold cast iron frying pan, fry the bacon over medium heat until the fat has been rendered, stirring often so that it does not scorch. About 5 minutes.
  8. Leaving the bacon in the pan and the heat at medium, add the onions and saute until beginning to caramelize. Make sure to stir often so the onions do not scorch. About 15 minutes.
  9. Add the lemon zest, lemon juice, vinegar and brown sugar and stir well.
  10. Increase the heat to high and add the tomatoes, juice from the tomatoes and a pinch of kosher salt and stir well to combine all the ingredients.
  11. Bring the mixture to a high simmer, then reduce the heat to medium.
  12. Stir often and smash some of the bigger tomato pieces as you go.
  13. Continue on a low simmer for about 15 to 20 minutes, uncovered, until the liquid has mostly evaporated and the mixture is beginning to thicken.
  14. Remove from the heat and allow to cool about 10 to 15 minutes. The mixture will thicken some more as it cools.
  15. This can be served cold or warm over crackers or toast and makes a wonderful condiment for sandwiches, burgers or hotdogs.
  16. Yields about 2 cups.
Recipe Notes

Ripe tomatoes are the key to this recipe, although the variety does not matter so much.  Roma tomatoes are very good in this and are available most of the year. Plum tomatoes are also good, as are Creole Tomatoes when they are available. Use your favorite!

It's important to use a moderate to low heat for most of this recipe, Drawing the sugars out slowly and reducing the tomatoes gradually intensifies the flavors.

Nutrition Facts
Tomato Bacon Jam
Amount Per Serving
Calories 21 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.0001g
Cholesterol 0.2mg 0%
Sodium 91mg 4%
Potassium 13mg 0%
Total Carbohydrates 3g 1%
Dietary Fiber 0.1g 0%
Sugars 3g
Protein 0.5g 1%
Vitamin A 5%
Vitamin C 12%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Aunt Ellen’s Fruit Cakes

Putting the finishing touches on a fruit cake

Fruit Cake? I’m not joking! Don’t give up on fruit cake until you’ve tried Aunt Ellen’s Fruit Cake. It’s full of sweet candied and dried fruit, marinated in cherry brandy then mixed with nuts and a spiced batter that’s baked to perfection. If you haven’t tried fruit cake, this is the one to try. If you are a fruit cake lover, then you’ll know that Aunt Ellen’s Fruit Cake is the best you have ever had!

four fruit cakes on a cooling rack
Aunt Ellen’s Fruit Cakes
Votes: 1
Rating: 5
You:
Rate this recipe!
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Full of sweet candied and dried fruit marinated in cherry brandy, then mixed with nuts and a spiced batter that's baked to perfection. This is why fruit cake is a holiday tradition that has lasted for centuries. If you haven't tried fruit cake, this is the one to try. If you are a fruit cake lover, then you'll know this is the best!
Servings Prep Time
75 Servings 1 1/2 hour
Cook Time Calories per Serving
3 hours 135
Servings Prep Time
75 Servings 1 1/2 hour
Cook Time Calories per Serving
3 hours 135
four fruit cakes on a cooling rack
Aunt Ellen’s Fruit Cakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Full of sweet candied and dried fruit marinated in cherry brandy, then mixed with nuts and a spiced batter that's baked to perfection. This is why fruit cake is a holiday tradition that has lasted for centuries. If you haven't tried fruit cake, this is the one to try. If you are a fruit cake lover, then you'll know this is the best!
Servings Prep Time
75 Servings 1 1/2 hour
Cook Time Calories per Serving
3 hours 135
Servings Prep Time
75 Servings 1 1/2 hour
Cook Time Calories per Serving
3 hours 135
Here's What You Need
The Fruit
The Batter
Here's What You Do
Prepare the Fruit
  1. The night before you make the Fruit Cake, chop the fruit into small pieces (about 1/8 to 1/4 of an inch); Set some red and green cherries (sliced in half), some pineapple chunks and some pecans halves aside for topping the fruit cakes. Place the raisins and chopped fruit in a large bowl. Pour ½ cup cherry brandy over the fruit and toss well.
  2. Let the fruit and brandy mixture stand at room temperature overnight, stirring often to mix the fruit.
Other Preparation
  1. Prepare some 8 X 4 aluminum loaf pans (see Recipe Notes) by spreading a thin layer of shortening all over the inside, then lining each loaf pan with parchment paper or wax paper.
  2. Chop the nuts into small pieces (don't pulverize) and mix into the fruit and cherry brandy mix; set aside.
  3. Combine the flour, cinnamon, allspice, grated nutmeg and salt and sift all together into a bowl; set aside.
  4. Preheat the oven to 250 degrees.
Mix the Batter and Fruit
  1. Using a stand mixer, cream the softened butter or margarine until light and fluffy.
  2. With the mixer on a medium speed, add the brown sugar gradually, allowing the brown sugar and butter to completely combine before adding more brown sugar.
  3. Reduce the mixer speed to low and add the eggs one at a time. Make sure each egg is completely mixed in before adding the next egg.
  4. Keeping the mixer on low, add the sifted spiced flour to the butter and brown sugar mixture, a little at a time, making sure that it is all incorporated before adding more.
  5. Turn off the stand mixer and transfer the batter to a large mixing bowl. Stir in the fruit and nut mixture, a little at a time. Mix everything together well, then mix some more!
  6. Turn the mixture into the prepared loaf pans.
  7. Bake at 250 degrees for 2 ½ to 3 hours. The fruit cakes are done when a toothpick comes out clean, but slightly sticky. (see Recipe Notes)
  8. Cool the fruit cakes in the pans for 10 minutes, then turn out onto cooling racks until fully cooled. This will take a few hours or can be cooled over night.
  9. To finish the fruit cake, poke several holes in the top of each with a tooth pick and pour a little cherry brandy over the fruit cakes slowly.
  10. Once the cherry brandy has been absorbed, individually wrap the finished fruit cakes tightly in plastic wrap (airtight) and store. These fruit cakes can be eaten right away or stored for a couple of months in the refrigerator or pantry, or can be frozen for several months.
Recipe Notes

This recipe says to marinate the chopped fruit in the cherry brandy for twelve hours....feel free to do it longer if you want. Just keep stirring it every few hours!

This recipe is easy to increase-just keep all the ingredients proportional.

Sifting the dry ingredients together, then adding the sifted, dry ingredients gradually will make sure that the delicious spices are distributed throughout all the batter.

This recipe will fill approximately five of the 8" x 4" X 2 1/2" loaf pans, or about 15 of the little 6" x 3 1/2" x 2" loaf pans. The little ones are the perfect size for gifts.  This is also great in larger loaf pans or the round  angel-food cake pans.

The cooking time is a good estimate and depends a lot on the size loaf pans you decide to use.   Check after about 2 hours-if they are done the cakes should be firm when you press down on them and just starting to pull away from the sides of the pans. Poke them with a tooth pick-if it comes out clean and just a little sticky, it's done! 

Make sure to wrap the fruit cakes tightly-start with plastic wrap then cover with aluminum foil. Make them airtight! They can be placed in freezer bags and stored for up to six months, either in the fridge or out. They can also be frozen for a year.

Nutrition Facts
Aunt Ellen’s Fruit Cakes
Amount Per Serving
Calories 135 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 17mg 6%
Sodium 98mg 4%
Potassium 76mg 2%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 14g
Protein 2g 4%
Vitamin A 4%
Vitamin C 2%
Calcium 1%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Cranberry BBQ Sauce

Cranberry BBQ Sauce on Grilled Chicken with Green Beans
Cranberry BBQ Sauce in Bowl with Ladle and Andouille Sausage
Cranberry BBQ Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Try something just a little different at the next BBQ. This BBQ sauce is sweet and savory and sets itself apart by combining the tartness of whole cranberries and the smokiness of chipotle peppers. Your family and friends will wonder where this delicious sauce came from and ask for it time and time again.
Servings Prep Time
32 Servings 20 Minutes
Cook Time Calories per Serving
70 Minutes 64
Servings Prep Time
32 Servings 20 Minutes
Cook Time Calories per Serving
70 Minutes 64
Cranberry BBQ Sauce in Bowl with Ladle and Andouille Sausage
Cranberry BBQ Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Try something just a little different at the next BBQ. This BBQ sauce is sweet and savory and sets itself apart by combining the tartness of whole cranberries and the smokiness of chipotle peppers. Your family and friends will wonder where this delicious sauce came from and ask for it time and time again.
Servings Prep Time
32 Servings 20 Minutes
Cook Time Calories per Serving
70 Minutes 64
Servings Prep Time
32 Servings 20 Minutes
Cook Time Calories per Serving
70 Minutes 64
Here's What You Need
Here's What You Do
  1. Fry bacon until crispy in a cast iron dutch oven over medium high heat, until the fat has rendered.
  2. Remove the bacon from the pot, but leave the bacon grease, and add the onions.
  3. Saute the onions, stirring almost constantly, until clear and the edges are just starting to brown, about 5 minutes.
  4. Add the garlic and stir until aromatic, about 2 minutes.
  5. Add the chili powder, paprika, cumin and lemon zest. Stir to combine all the ingredients and simmer together for about 2 minutes.
  6. Add the chopped pepper, the cranberries and a pinch of salt, stir completely to mix all ingredients.
  7. Add the vinegar, lemon juice and brown sugar and stir well for a couple of minutes, until all the ingredients are combined.
  8. Lower the heat to a simmer and cover for about 10 to 15 minutes, while the cranberries break down. Stir occasionally.
  9. Remove the dutch oven from the heat. Using an immersion blender, reduce the whole cranberries into small pieces. The sauce will have a thick, paste like consistency at this point. (see Notes)
  10. Let the sauce cool slightly, about 5 minutes, then process through a food mill set with its finest disc. Remember to scrape off the bottom of the disc and return that with all the processed sauce to the dutch oven. (see Notes)
  11. Place the dutch oven over medium high heat and mix in the beef stock, starting with about 1 cup. Stir to blend together, adding more stock until you reach your desired consistency.
  12. Reduce to a simmer, cover and allow it to simmer for about 15 minutes, stirring frequently. Add more beef stock to thin out the sauce, if desired. (If you need it to thicken, just simmer without the cover)
  13. Turn heat off and allow to sit for about 10 minutes.
Recipe Notes

Fresh or frozen cranberries are very tart, but the amount of brown sugar can be adjusted to your taste.

Canned cranberry sauce can be substituted for the whole cranberries-use two 15 ounce cans. There are other ingredients in the canned sauce, so you should consider the amount of brown sugar you use. Maybe start with 1 cup, then add more after tasting, if desired.

Use a food processor to chop the onions, garlic and chipotle pepper. You want them as fine as you can get them.

This recipe was developed using about 1/4 ounce of chipotle pepper in adobo sauce-that was 1 pepper.  To increase the heat, add more.

If you do not have an immersion blender, use a potato masher or large wooden spoon to smash the cranberries, or you can add them as is to a blender or a food processor.

If you do not have a food mill, a blender or food processor works very well. Make sure to process the sauce until smooth.

The final consistency of the sauce will depend upon the amount of beef stock or beef broth you add. You may use more than two cups of stock to get the consistency you like....that's OK!

To make this vegetarian, substitute olive oil or vegetable oil for the bacon grease and vegetable stock or broth for the beef stock.

 

 

Nutrition Facts
Cranberry BBQ Sauce
Amount Per Serving
Calories 64 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.4g
Cholesterol 1mg 0%
Sodium 163mg 7%
Potassium 34mg 1%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 13g
Protein 0.3g 1%
Vitamin A 9%
Vitamin C 5%
Calcium 0.2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.