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Posted by R Shelton

Wine Time by Barbara Scott-Goodman

 


Image above is from the publisher. For more pictures and a deeper look inside some pages from the book visit the publisher’s page for this cookbook.

Most recipes have quick introduction with a wine suggestion, assembly tip, or food paring. The pictures are great and the recipes themselves are pretty easy to put together. Overall, an excellent book for snacks and quick bites to eat, and for things to add to your party and buffet table.

Below is a recipe adapted from the book to try. Easy and tasty.

Caramelized Onion and Bacon Jam

Recipe adapted from Wine Time by Barbara Scott-Goodman. Author notes this recipe is great with bruschetta and served with a rich white wine like Pinot Blanc or Riesling.

Ingredients
  

  • 12 ounces slab bacon, diced
  • 4 each white onions, thinly sliced
  • 1/4 cup balsamic vinegar
  • 2 1/2 tablespoons brown sugar, packed
  • 1 tablespoon water
  • 1 1/2 teaspoons mustard seeds
  • Kosher salt and black pepper, to taste

Instructions
 

  • Cook the bacon over medium heat in a heavy saucepan until bacon has completely rendered and the bacon is crisp.
  • Drain off all but 1 tablespoon of fat and add in the onions, vinegar, brown sugar, mustard, and water, and stir to combine. Lower the heat to low, cover, and continue to cook for 15 minutes.
  • Remove the lid, and stir the ingredients well. Continue cooking over low heat while partially covering the pan until the liquid has evaporated and the onions have darkened and jam has thickened, about 1 hour. You may need to add additional water during the cooking time.
  • When finished, season to taste with salt and pepper. Serve warm or at room temperature. The jam will keep in the refrigerator for up to a week in a covered container.

Book Info

Enjoy,


Renee Shelton
Succotash Reviews
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