Chef David Turin is getting ready for the

Spirit of Maine event at the Kennebunkport Festival

on June 11th.

In the 207 kitchen, he sautéed assorted locally grown mushrooms from North Spore mushrooms in Portland. To accompany the mushrooms, David roasted North country slab bacon, smokey mornay sauce and bourbon, maple and bacon jam.

David's Restaurant
Standard recipe
Bourbon, Maple and Bacon Jam

Yield: 3 C

Ingredients:

1 ½ lbs bacon

1 C shallots, finely chopped

2 C onion, finely chopped

2 garlic cloves, finely chopped

1 t chili powder

1/2 t smoked paprika

1/1 C bourbon

1/2 C maple syrup

1/4 C balsamic vinegar

1/2 C brown sugar

Method of Preparation:

1. Cook the bacon in oven until crisp - drain fat save a little

2. Chop shallots, onions and garlic in the food processor

3. Cook in bacon fat

Add the chili powder and paprika

4. Add the bourbon and maple syrup. Bring to a boil for about 2 to 3 minutes.

5. Add vinegar and brown sugar, continue to boil for about 3 minutes.

6. Roughly chop cooked bacon add to pot

simmer for about 10 minutes, the mixture will thicken and look jam like in the process.

Drain excess fat when jam is cool