Bacon and Habanero Marmalade

My friend from work, Ashley, gave me a couple of habanero peppers from her parent's garden. The habanero peppers were a beautiful bright orange and packed full of spicy flavor. Not only were they beautiful, they delicious- like nothing you can find at your usual grocery store. I truly believe that the best ingredients make the best food... and these peppers are just a testament to that thought. These peppers were so fresh, and matched perfectly with sweet and salty creation. The peppers seemed perfect for a flavorful bacon marmalade. It added an unexpected kick, while beautifully accompanying the flavors of the smoky bacon marmalade. 

Bacon Habanero Marmalade (makes about 1 cup)
5 strips Bacon
1 Onion
2 Habanero Pepper
2 clove Garlic
2 tbsp Sugar
2 tbsp Red Wine Vinegar
2 tbsp Worcestershire Sauce

1. In a frying pan, cook the bacon until crispy. 

2. Pour the oil from the bacon into a small saucepan or pot.

3. Cut the onion into short 1-inch strips. They should be very thin. 

4. Place the onion into the bacon oil and cook on medium-low heat until caramelized. 

5. Cut the peppers in half and remove the seeds. Chop the peppers into very small pieces and add to the onion. 

6. Cut the bacon into a small dice and add to the onion and pepper once they are caramelized. 

7. Add the remaining ingredients, and allow to cook on medium-low heat until majority of the liquid has evaporated out. The remaining liquid should be a syrup-y consistency. 

8. Allow the marmalade to cool slightly before canning. 

9. Serve warm!

This marmalade is simple to make, and goes well on pretty much anything. I spread some on toast with avocado, I put some on top of grilled chicken, and i can only imagine that it would be amazing on a burger. Just remember, a little bit goes a long way. This marmalade is packed with flavor, and can be pretty spicy if you have too much at once.

If you are not a big fan of spicy food, you can omit the habanero pepper. You could also reduce the amount you add in. This marmalade creates a nice kick without being unbearable or overpowering. 

2nd Anniversary, Transitions, and Loaded Mashed Potatoes

Before I share the recipe for this week, I wanted to share with my readers about some transitional stages. First off, Delici-owh-so is reaching it's 2nd year anniversary! I really want to start off by thanking everyone who has been reading the blog, sharing pictures, recipes, and referring me for catering and weddings. A huge thanks and shout out to each and every one of you! You are all a huge motivation for me to continue to improve myself, and become more and more innovative! Please feel free to comment with any suggestions, requests, etc!

Next, I want to address some transition in my life! I've been missing from the blog for a few weeks now. I realize it's not an excuse, but I've been going through a huge transitional phase in terms of my career, so I spent a little time to myself tying up loose ends. That being said, I've traded in my chef coat! I've been working in the food industry for the past 5 years. I recently decided that it wasn't for me- the hours, the work life balance, and the career trajectory. 

 

I opted to seek a position that I would be able to utilize my business degree in (while in college I participated in a dual degree program- pastry and business). This time has been a scary transition, but I am adjusting well to my new job. One of the motivating factors for this change is this blog. I wanted to have a little more consistency in my life, in terms of scheduling, and more opportunity to work on this blog. Blogging consistently has been a real challenge after graduating college, and I wanted to change that. 

 

Now, I have the opportunity to blog regularly, and put in more effort to produce even better content! Again, I'm sorry for being away for a bit, but I promise the wait will pay off! I've already got some exciting ideas to try out, and I can't wait to share them with you! 

Thank you all for reading through all of that (if you did). Now onward to this week's recipe!

Can we all agree that mashed potatoes are a perfect side for any occasion? I made these with cheddar, bacon, and chives from my garden! This recipe is gluten free, and can easily be vegetarian (just don't use bacon).

Mashed potatoes are one of the easiest sides to make. You can always spruce them up with whatever you'd like to add! Using fresh chives was a great way to add a little extra dimension.

Loaded Mashed Potatoes (Makes 4 servings)
6 Red Potatoes
3 strips Bacon
1/2 cup Shredded Cheddar
Fresh Chives
3 tbsp Butter
1/2 cup Milk
Salt
Pepper
Garlic Powder

1. Rinse and boil the potatoes until very soft. You can test this by using a fork to break it apart. You should not have to use too much force.
2. In the meantime, cook your bacon strips until slightly crispy. Then, use scissors to cut them up into small pieces.
3. Drain your potatoes and return to low heat. Add bacon, milk, salt, pepper, garlic powder, and butter.
4. Use a fork or potato masher to crush the potatoes and mix well until everything is evenly incorporated.
5. Add chives and cheese and mix to incorporate. If the potatoes seem dry, add more milk. If they are too moist, cook them for longer or let stand off the heat for a few minutes. The excess liquid should evaporate out.

This is one of the simplest dishes, but it is extremely satisfying. One of my favorite parts of this is that I get to enjoy the chives that I've been growing. There's something extremely satisfying about getting to cook with produce that you've raised yourself. I highly recommend trying it!

Once again, I am sorry that I haven't posted anything lately, but I am very very excited to be getting more time to come up with some really great stuff! Stay tuned everyone!

Rose Jelly

I have knockout rose bushes growing right outside my house. The roses are untreated, so I thought it would be fun and innovative to use them to create something fun! The colors of the petals are a beautiful pink that translates perfectly into jelly.

The key to making rose-flavored things is using the most fragrant roses. They tend to carry the flavor better. If you don't have a strong enough flavor, you can always add rosewater for a more floral essence.

Rose Jelly (makes about 3 cups)
1 cup Water
1 cup Sugar
1.5 cup Rose Petals
1 tsp Lemon Juice
2 tbsp Pectin
2 tbsp Rose Water (optional)

1. Prepare untreated, pesticide-free rose petals by plucking them off of the buds, and then using scissors to cut off the white part where the petal was attached.That section is bitter.
2. Mix the sugar and pectin together by gently whisking. Then, bring water, sugar,and petals to a boil.
3. Let the mixture simmer for 5 minutes. The color will seep out of the rose petals, and the mixture will look dull.
4. Add the lemon juice to the mixture and stir. The color should pop once again. You would add rose water to the mixture at this point, if desired.
5. Allow the mixture to thicken slightly. The mixture will start to coagulate. You can test the consistency of the jelly by cooling a drop quickly in the freezer. If it is too loose, add more pectin. If it is too tight, add more water. 
6. Pour into a sanitized, heat proof mason jar as soon as it is ready, and seal the lid immediately. It will slowly seal itself because of the heat. It's a way to quickly can the jelly
7. Allow it to cool to room temperature, and then transfer the jar into the refrigerator.
8. The jelly will last a couple of weeks after opening. 

The jelly is a great balance of sweetness and acidity, with floral notes from the rose petals. The petals are a great inclusion, and make the jelly look incredibly unique in the jar. It's something that you wouldn't really find at a grocery store. It's a perfect wake-me-up with some artisan bread and butter!

The tea towel pictured is one that my friend, Esther gave me. She bought it from Crafted Westside, a small handmade goods boutique. Local Georgia artists display and sell their art there, and it's a great way to pick up a unique gift. I love this tea towel- not only is it adorable, but it also can be washed and dried with my other laundry! Plus, it photographs well :)