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Baker’s Bacon & Cheese Soufflé & Baker’s Bacon Jam

Chef John Tesar
Course Dessert

Ingredients
  

Soufflé Ingredients:

  • 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

Instructions
 

Soufflé Instructions:

  • 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.

Notes

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!
Keyword dessert, Soufflé, valentine's day