Bacon Jam Means It's Time For Second Breakfast

Untitled-1Photo: Courtesy of Cooking With Cakes.
Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak. It just makes you human.
I’m sure your boyfriend, (or girlfriend, or life partner) is just swell, but bacon jam is now officially the greatest thing to ever happen to you. It can be used on anything and everything, and if you’re lazy, a spoon works just fine too. Obviously I went the lowest route possible and did just that, funneling bacon jam into my greedy mouth while it was still simmering in the skillet. Did I scald myself about 15 times while doing so? I did. Should I be embarrassed to admit this? I seriously should.
After you ice down your mouth and hang your head in shame, you’ll eventually find the composure to appreciate all the other elements this app has going on. I’ll be honest and admit that this dish was extra easy for me, courtesy of Alouette’s Creme de Brie. Yes, the genius’ at Alouette decided to take the rind out of brie and just package up the delicious, creamy insides. Normally I’m the kind of girl who eats her brie with the rind — big surprise — but when you’re trying to neatly spoon it into tiny little cups, having a rind-less experience makes this 100 times easier.
But if you happen to not have this treasure in your local cheese aisle, fear not. Buy up some traditional brie, harden it slightly in the freezer (I’d say 20 mins), then dice it into cubes, placing the rindless ones into your phyllo cups. Either way you go about it, the most important thing is that you make this appetizer happen.
Determination, you guys. It’s all about determination.
The clear and obvious challenge of this recipe is not decimating your results before you serve them to your guests. Which is why I’d suggest a “trial” run, because odds are you’re going to inhale these yourself the first time around. Seriously — these pictures barely happened. Between me and Dave, it was pathetic. He’s shoveling them into his mouth, I’m yelling at him while shoveling them into my mouth. Ugh, we’re a mess.
Untitled-2Photo: Courtesy of Cooking With Cakes.
It should be noted that if you’re hosting a crowd, this recipe can easily be doubled, tripled, whatever. And, trust me, you’re going to need more than one batch. Because people will lose all self-control around these phyllo cups. Things could get scary. But, even if your guests act like complete animals, can you blame them? You’re serving them a mouthful of cheesy, buttery, golden delicious bacon jam. Acting deranged is practically mandatory.
1 pack mini phyllo cups (I used Athens)
4 oz brie cheese
8 slices bacon
1/3 cup apricot jam (I used Polaner)
2 tbsp apple cider vinegar
Thyme for garnish
Crisco to grease
In microwave (or pan, if you'd rather) cook bacon until crisp, then allow to cool before chopping into chunks. Set aside. In small skillet heat apricot jam and vinegar over medium heat until well combined. Next, stir in bacon and bring ingredients to a rolling boil. Once this is reached, reduce flame to low and allow to simmer for 5-6 minutes.
Using a teaspoon, spoon brie into each phyllo cup before placing on lightly greased baking sheet. When all cups are prepared, top each with a dollop of bacon jam, then bake in the oven at 350 degrees for 10 minutes until brie is just beginning to bubble. Immediately plate and serve, pairing with fresh thyme if desired.

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