Bacon Jam & Brussels Sprouts Squares

Bacon Jam & Brussels Sprouts Squares

These Bacon Jam & Brussels Sprouts Squares make a delicious and flavorful savory for teatime. Bacon Jam & Brussels Sprouts Squares pictured with Ham & Cornbread Canapés with Leek-Chive Butter and Apple-Thyme Turkey Tea Sandwiches.

Bacon Jam & Brussels Sprouts Squares
Serves: 16
 
Ingredients
  • 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
  • ½ pound Brussels sprouts, quartered
  • 3 tablespoons bacon drippings
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Bacon Jam (recipe follows)
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. Referring to step-by-step how-tos on page 126, on a lightly floured surface, unroll puff pastry. Brush a thin layer of water onto 1 pastry sheet. Place remaining pastry sheet on top, and gently press to adhere. Using a 2-inch square cutter, cut 16 squares from pastry stack. Place squares on prepared baking sheet. Using a 1½-inch square cutter, cut halfway through centers of pastry squares, just enough to leave an imprint. Using a fork, poke several holes in center square imprint.
  3. Bake until edges of pastry squares are golden brown, 15 to 18 minutes. Let cool on a wire rack. Store in an airtight container at room temperature until needed, up to 1 day.
  4. Line another rimmed baking sheet with foil.
  5. In a medium bowl, stir together Brussels sprouts, bacon drippings, salt, and pepper. Transfer Brussels sprouts to prepared baking sheet, and spread in an even layer.
  6. Bake until crisp, 18 to 20 minutes. Transfer to a large heatproof bowl. Add Bacon Jam, stirring until combined.
  7. Using a paring knife, gently cut along center imprints, being careful not to cut through bottoms. Using a finger, gently press down center of each square. Divide Brussels sprouts mixture among wells of pastry squares. Serve immediately.

Bacon Jam
Serves: 1 cup
 
Ingredients
  • ½ pound thick-cut bacon
  • ¼ cup finely diced red onion
  • 1 clove garlic, minced
  • ¼ cup apple cider
  • 2 tablespoons red wine vinegar
  • 1 tablespoon firmly packed dark brown sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon tomato paste
  • ¼ teaspoon ground black pepper
Instructions
  1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving 1 tablespoon drippings in pan. Let bacon cool; finely chop.
  2. Add onion and garlic to skillet; cook over medium-high heat, stirring occasionally, until lightly browned and softened, approximately 3 minutes. Add cider, vinegar, brown sugar, mustard, tomato paste, and pepper; bring to a boil. Add bacon, and reduce heat to medium-low. Simmer until liquid reduces to a glaze consistency, 3 to 4 minutes. Transfer to a heatproof bowl. Let cool completely. Cover tightly with plastic wrap, and refrigerate until needed, up to 3 days.

 

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