AuthorBiteSizedThe best way to make spread some holiday cheer? Make Christmas spreads! Here are 3 easy-to-do recipes or sweet and savory spreads you can do for the holidays.
Pour bacon in a pan on medium heat and sauté until fat is rendered and bacon is crispy. Take out from heat and strain the bacon bits from the bacon fat and set aside.
Put the pan back on medium heat and pour about 1-2 tbsp of the bacon fat in the pan and sauté white onions and add salt. Stir until translucent (turn down the heat to low so as not to burn the onions).
Stir in brown sugar, vinegar, thyme, black pepper, and cayenne. Do not stir while vinegar is cooking/ simmering. Once the vinegar is properly cooked, add in the crispy bacon bits and water. Keep adding water if needed, simmer until liquid has reduced and the consistency is thick and jam-like. Set aside the mixture to cool.
Once bacon jam is cooled downmix in softened butter and grated queso de bola. Place in sterilized jars.
Prepare a stockpot with water and fit a bowl on top of the pot for your bain-marie. Combine condensed milk, egg yolks, lemon juice, and vanilla extract and whisk for about 20 minutes or until well combined or until mixture thickens.
Take out from heat and combine butter and whisk again using an electric mixer. Add instant coffee and whisk until well combined.
Pour in sterilized jars and store in the chiller.
Fry tinapa in oil, take out skin and bones, and flake.
With an electric mixer whisk cream cheese and olive oil until smooth, add in white vinegar, onion powder and garlic powder, paprika while whisking until well incorporated
Fold in chopped spring onions and flaked tinapa.
Store in sterilized bottles.
Ingredients
Directions
Pour bacon in a pan on medium heat and sauté until fat is rendered and bacon is crispy. Take out from heat and strain the bacon bits from the bacon fat and set aside.
Put the pan back on medium heat and pour about 1-2 tbsp of the bacon fat in the pan and sauté white onions and add salt. Stir until translucent (turn down the heat to low so as not to burn the onions).
Stir in brown sugar, vinegar, thyme, black pepper, and cayenne. Do not stir while vinegar is cooking/ simmering. Once the vinegar is properly cooked, add in the crispy bacon bits and water. Keep adding water if needed, simmer until liquid has reduced and the consistency is thick and jam-like. Set aside the mixture to cool.
Once bacon jam is cooled downmix in softened butter and grated queso de bola. Place in sterilized jars.
Prepare a stockpot with water and fit a bowl on top of the pot for your bain-marie. Combine condensed milk, egg yolks, lemon juice, and vanilla extract and whisk for about 20 minutes or until well combined or until mixture thickens.
Take out from heat and combine butter and whisk again using an electric mixer. Add instant coffee and whisk until well combined.
Pour in sterilized jars and store in the chiller.
Fry tinapa in oil, take out skin and bones, and flake.
With an electric mixer whisk cream cheese and olive oil until smooth, add in white vinegar, onion powder and garlic powder, paprika while whisking until well incorporated
Fold in chopped spring onions and flaked tinapa.
Store in sterilized bottles.
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