Canadian Thanks Giving Apple Butter Bacon Jam Roll
Ingredients
Store Bought biscuit pack – Pop that shit!
1 pack of thick cut Bacon!
X10 Apples Green Ones!
1 stick of Butter
½ cup Apple cider vinegar
1-2 cups Brown Sugar (I do it to taste)
4 sprigs Fresh Thyme
1 Small Yellow or red onion finely chopped
Salt, cinnamon, allspice
Lemon
Orange and it’s juice and zest
Apple Butter Recipe
Granny Smith Apples Roughly 8-10
1/2 cup apple cider vinegar
2 cups water
Sugar about 2 cups
2 teaspoons cinnamon
1/2 teaspoon allspice
1 tablespoon lemon zest
3 tablespoons lemon juice
Pinch salt
Method
Sometimes we have to have kitchen hacks! This one is decadence and easy! It starts with some canned biscuits – no shame in my fast cooking game!
Preheat your over to 350 and line a baking tray with tin foil.
Peel, Core, half and quarter your apples. Set aside and squeeze with lemon juice to keep them fresh while you prep.
Zest some of that lemon for later and reserve a ¼ of your apples for the final round of the recipe.
Before we get to our bit players let’s look at our stars:
Apple Butter:
Put the quartered apples into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.
Ladle apple mixture (cooked apples and liquid) into a blender, and lightly pulse to get a thick paste. Return to the pot.
Cook the apple sugar mixture uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring often to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom.
Zest in the lemon skin, I often don’t zest, I just shave skinn off the lemon and snip finely into the dish, because I’m not super into cleaning the zesting device! But you do you!
Cook until thick, smooth, and dark brown in color. This is basically a carnalized apple sauce – that’s the look and taste you want.
Bacon Jam:
I always use thick cut bacon, it has the most meat and better value for money.
When you take the bacon out of the packet, cut the whole swath of meat in half. It’s easier to work with in the frying pan or cast iron – what ever you’re most comfortable with.
I think a whole pack of bacon works best for this so for sure do it in two batches to avoid burning.
Spray the pan with no stick cooking spray, then lay your bacon in lightly over lapping layers in the pan and cook on a low to medium heat – we are not trying to crisp it up here.
While it’s cooking, squeeze some lemon and orange juice over the top.
Crack some black pepper.
Sprinkle fresh thyme
And toss in some brown sugar.
Be sure to turn and baby the bacon – we want it to basically melt into jam not turn to cracklings.
I also lace in some finely diced red or yellow onions and let them simmer with the bacon as it jam-ifies.
Keep turning and flipping until it’s getting soft then take your scissors and chop it finely in the pan. My Korean Grandmother friends chop everything with scissors right in the pot or pan and I really think this is the way – don’t ask me why, just do it.
Keep flipping your bacon on low and slow until it starts to get a jammy quality – then remove from heat and set aside to cool.
Now for the fun and easy part.
Pop your store-bought biscuit dough and lay out on the cutting board.
Gently pull the biscuits apart WITHOUT – pulling them fully apart we want an intact loaf.
Make enough space between each biscuit layer with apple butter and bacon jam. Then slather the top and sides with the apple butter.
Take some of your left over raw apple and finely dice them. Stuff in with the apple butter and bacon jam. Think of this as Buttering Garlic Bread on Crack! The more Yum’s the better!
Then take shredded cheese and stuff some into the cracks between each biscuit – until it over it overflows.
Finally throw more shredded cheese on top, throw in the oven for 15-20. Take it out when it starts to smell amazing and you can see the cheese melting and bubbling. God Save Canada!
