Brujo Bites

jams + jellies + charms + chutneys

sofrito basico

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Sofrito is the foundational basis for countless dishes, and every Cuban meal begins with a good sofrito. An ancient and perennial condiment dating back to at the 1400s, recipes for it are varied and handed down within families from generation to generation. Loosely translated as ‘lightly fried,’ Spanish explorers brought this cooking technique with them to the Americas and the Caribbean, where it spread to every country in which they set foot. Savory + aromatic, sofrito consists of ingredients such as onion, sweet or hot peppers, tomatoes, garlic and herbs like oregano, bay leaves and cilantro that are fried in a good quality olive oil. Depending on the region from which it is from, the sofrito can be red or green, chunky or pureed. There are even versions that add chorizo or ham. This particular version is the red and pureed kind, typical of the Cuban style. I encourage you to experiment with different varieties for different dishes to see which will be your own, personalized go-to.

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sweet + smoky maple bacon jam

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Heaping spoonful of sweet and spicy bacon jam.

2 lbs. thick-cut bacon, 3/4” dice
1 small sweet Vidalia onions, peeled/small dice
1 large shallot, peeled/small dice
¼ cup water
½ cup pure maple syrup
4 tbsp. aged balsamic vinegar
¼ cup brown sugar
1 tbsp. whole-grain Dijon mustard
1 tbsp. Worcestershire sauce
1 tsp. fresh thyme leaves (optional)
kosher salt and black pepper, to taste

Over medium heat in a heavy saucepan, add the bacon and cook–stirring often with a wooden spoon while scraping up all the lovely bits that get stuck to the bottom of the pan–until the bacon begins to brown and crisp up (about 20 minutes). Keep all the bacon fat in the pan. Now is not the time to discard the fat; the fat is flavor. The fat is beautiful! It is what elevates the ordinary into the extraordinary! Allow it to work its magic and enjoy it, shamelessly!

Lower the heat to medium and stir in the onion and shallot. Continue cooking until onion and shallot are soft and translucent, about 8 minutes. Add the maple syrup, Dijon mustard, balsamic vinegar and Worcestershire sauce. Season with salt and pepper and add the water, then stir to combine well.

Raise the heat to high and bring the mixture to a boil. As soon as it starts to boil, reduce heat to low and simmer, stirring only occasionally, if needed. Simmer until the jam has a glossy appearance and syrupy consistency, 45 minutes – 1 hour.

Remove from the heat and allow the jam to cool for 30 minutes. Using a spider strainer, remove the jam from the pan and place it into a bowl, leaving the majority of the fat (it served us well) in the pan to be discarded and allow the remaining mixture to cool completely. The jam should be thick and chunky, with little crispy bits throughout. Set it aside to cool a little bit. This can be made up to 3 days ahead. Store covered in the fridge.

This is slap your mama, good!

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Heaping spoonful of sweet and spicy bacon jam.

sweet + smoky maple bacon jam

Print Recipe

Description

Featuring savory thick cut bacon, pure maple syrup and Vidalia onions, you’re going to be driven to find things to put this delectable bacon jam on!

Ingredients

2 lbs. thick-cut bacon, 3/4” dice

1 small sweet Vidalia onions, peeled/small dice

1 large shallot, peeled/small dice

¼ cup water

½ cup pure maple syrup

4 tbsp. aged balsamic vinegar

¼ cup brown sugar

1 tbsp. whole-grain Dijon mustard

1 tbsp. Worcestershire sauce

1 tsp. fresh thyme leaves (optional)

kosher salt and black pepper, to taste

Instructions

Over medium heat in a heavy saucepan, add the bacon and cook–stirring often with a wooden spoon while scraping up all the lovely bits that get stuck to the bottom of the pan–until the bacon begins to brown and crisp up (about 20 minutes). Keep all the bacon fat in the pan. Now is not the time to discard the fat; the fat is flavor. The fat is beautiful! It is what elevates the ordinary into the extraordinary! Allow it to work its magic and enjoy it, shamelessly!

Lower the heat to medium and stir in the onion and shallot. Continue cooking until onion and shallot are soft and translucent, about 8 minutes. Add the maple syrup, Dijon mustard, balsamic vinegar and Worcestershire sauce. Season with salt and pepper and add the water, then stir to combine well.

Raise the heat to high and bring the mixture to a boil. As soon as it starts to boil, reduce heat to low and simmer, stirring only occasionally, if needed. Simmer until the jam has a glossy appearance and syrupy consistency, 45 minutes – 1 hour.

Remove from the heat and allow the jam to cool for 30 minutes. Using a spider strainer, remove the jam from the pan and place it into a bowl, leaving the majority of the fat (it served us well) in the pan to be discarded and allow the remaining mixture to cool completely. The jam should be thick and chunky, with little crispy bits throughout. Set it aside to cool a little bit. This can be made up to 3 days ahead. Store covered in the fridge.

 

  • Category: jams + jellies + charms +chutneys
  • Cuisine: American

Keywords: sweet, smoky, maple bacon jam

vanilla bean whipped cream

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½ cup heavy whipping cream
1/3 cup powdered sugar
1 tsp. vanilla paste or pure extract

Add the heavy cream, sugar + vanilla to the chilled bowl of a stand mixer. Heavy whipping cream whips up better, and remains stable for a longer period of time, the colder it is as it whips. 

Start mixing on low speed to thoroughly combine the ingredients, then slowly work your way up to high speed as you see the cream begin to whip and form soft peaks. Pause, as needed, to scrape down the sides with a rubber spatula.

Continue to whip until you are beating the cream on high speed and stiff peaks form.

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Closeup of freshly made whipped cream on the whisk attachment of a mixer.

vanilla bean whipped cream

Print Recipe

Description

What isn’t made better by topping it with whipped cream? This light, sweet version featuring exotic vanilla bean will put a smile on any face.

Ingredients

Scale

½ cup heavy whipping cream
1/3 cup powdered sugar
1 tsp. vanilla paste or pure extract

Instructions

Add the heavy cream, sugar + vanilla to the chilled bowl of a stand mixer. Heavy whipping cream whips up better, and remains stable for a longer period of time, the colder it is as it whips. 

Start mixing on low speed to thoroughly combine the ingredients, then slowly work your way up to high speed as you see the cream begin to whip and form soft peaks. Pause, as needed, to scrape down the sides with a rubber spatula.

Continue to whip until you are beating the cream on high speed and stiff peaks form.

 

  • Category: jams + jellies + charms + chutneys, kid approved juju

Keywords: vanilla bean whipped cream

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