Baker’s Bacon & Cheese Soufflé & Baker’s Bacon Jam
- 3 TB Unsalted Butter plus more for greasing the souffle dishes
- 8 OZ Baker’s Bacon Applewood Double Smoked Bacon cut into lardons and rendered crispy
- 2 TB Rendered bacon fat
- 2 Thinly sliced green onions
- 2 TB Finely Grated Parmigiano-Reggiano or Grana Padano Cheese for dusting the souffle dishes
- 8 TB AP Flour
- 2 cups Whole Milk
- 1 tsp Dijon mustard
- 1 pinch cayenne pepper
- 4 large egg yolks reserve egg whites
- 5 cold egg whites
- ½ tsp Cream of Tartar
- 3 Ounces freshly grated Gruyere or other semi-firm cheese such as cheddar
Baker’s Bacon Jam Ingredients
- 1 lb. Baker’s Bacon Applewood Smoked Bacon diced
- 1 ½ C Spanish onion yellow onion can be substituted, diced
- 4 ½ tsp Garlic finely chopped
- ¼ C Red Wine Vinegar
- ½ C Maple Syrup
- ½ C Ketchup
- ½ tsp cayenne
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ¼ C bourbon
- Pre-Heat Oven to 375 F
- Start by buttering soufflé dishes.
- Dust with 2 TBS of Parm/Reggiano or Grana Padano. Tap dishes to discard excess cheese.
- Render bacon until crisp, reserve 2 TBS of bacon fat.
- In a medium non-reactive saucepan heat remaining butter, add the bacon fat and heat til boiling.
- Add flour, then add milk and stir until incorporated.
- Add rendered bacon, cheese, salt & pepper to taste.
- Add green onion and let stand until room temperature.
- In a standing mixer, whip egg whites and cream of tartar til semi-firm.
- Gently fold egg whites into the souffle base. Fold until incorporated but light and airy.
- Place mixture evenly into prepared souffle molds
- Bake at 375 for 18 minutes or until the souffle has risen and is golden brown.
- Remove from oven and serve immediately topped with bacon jam (recipe below)
Baker’s Bacon Jam Instructions:
- In a saucepan over medium heat, cook the bacon. The bacon should start to soften but not color at about 10 mins.
- Bring the bacon and bacon fat to a boil, add the onion, stir to combine and let the onion bacon mixture cook for another 8-10 minutes until the onions become translucent and soft.
- Add the garlic and cook for 1-2 mins.
- Add the vinegar and stir well, scraping up any brown bits from the bottom of the pan.
- Add the maple syrup, ketchup, cayenne, nutmeg and cinnamon. Stir to combine.
- Allow mixture to cook for 15 mins and add the bourbon.
- Reduce the heat to low and simmer for 45 minutes or until the mixture has thickened and is the consistency of a preserve or jam.
- Line a rimmed baking sheet with parchment paper.
- Spoon the jam onto the baking sheet and refrigerate until cool, about an hour.
- Spoon the cooled jam into a food processor fitted with the steel blade, pulse until the mixture has a homogenous texture and the fat emulsifies into the jam. Scraping down the bowl occasionally.
- Store in an air-tight jar in the refrigerator.
To use with your soufflés – using a teaspoon, gently open a small hole in the middle of the souffle’s and put a TBSP of the jam in the indentation. This bacon jam is also a great condiment and can be used on a burger, sandwich, or fry it with some eggs. Use your imagination!