The Union House Bacon Jam and Mac ‘n’ Cheese

Lisa Schmidt of Kentucky, requested a recipe from The Union House in Genesee Depot.

She wrote: “I just visited The Union House for the first time. A person from our table ordered the pork and macaroni cheese topped with a delicious bacon jam. I live in Kentucky and would love to take this recipe for bacon jam home with me. It would be perfect for biscuits."

Patty Robinson, owner, sent the recipe.

She wrote: “Here is the recipe for the Bacon Jam from chef Jason Dahm, who created it. 

“It can be served with pork chops and mac and cheese as pictured, but chef Dahm also recommends the bacon jam with wild boar tenderloin and garlic-cheese polenta, which he served at The Union House in June.

“My personal favorite is to make a grilled cheese sandwich with tomato, bacon jam and a slice of avocado.”

Robinson said Dahm joined The Union House kitchen staff in March. 

“He has been treating our customers to his interesting culinary interpretations along with executive chef John Mollet.” 

The Union House Bacon Jam

Recipe tested by Cathy Jakicic

Makes about 2 cups

• ½ tablespoon butter
• ½ medium onion, diced
• ¾ pound vine-ripened tomatoes, seeded and diced
• ½ cup white vinegar
• ¾ cup packed brown sugar
• ½ tablespoon paprika
• ½ teaspoon white pepper
• Salt and pepper to taste
• Pinch of cayenne pepper (or to taste)
• ¾ pound hickory smoked bacon, cooked and diced

In a medium sauté pan, melt butter. Add onion and sweat over medium heat until translucent. Add tomatoes and vinegar. Cover and cook, stirring occasionally, until stewed. This will take about 20 minutes. Stir in sugar and seasonings and remove from heat.

Put mixture into a blender or food processor with half the cooked bacon. Process until smooth, return to pot and add remaining diced bacon. Cook over low heat until reduced to desired thickness, about 10 minutes. Serve chilled. Extra jam can be refrigerated.

Serve with mac and cheese and a 14-ounce boneless center-cut pork chop. Season the chop with salt and pepper and char-grill to medium-rare or medium doneness, about 5 minutes on each side, then let rest 7 to 10 minutes. 

This recipe can be served as is or with bacon jam.

Union House Mac ‘n’ Cheese

Recipe tested by Cathy Jakicic

Makes about 8 side-dish servings 

½ pound penne pasta

4 tablespoons (½ stick) butter

4 tablespoons flour

1 tablespoon dry mustard

2 cups whole milk

1 ½ cups half-and-half cream

1 medium onion, finely diced

½ teaspoon paprika

12 ounces sharp cheddar cheese, grated

4 ounces Monterrey jack cheese, grated

Salt and pepper to taste

Topping:

3 tablespoons butter, melted

1 cup panko bread crumbs

Cook pasta to al dente in a large pot of salted water. Cool immediately in ice bath.

In a medium saucepan, melt butter. Whisk in flour and mustard to make a roux and cook, stirring constantly until there are no lumps, about 5 minutes.

Stir in milk, half-and-half, onion and paprika. Simmer about 10 minutes.

Preheat oven to 350 degrees.

Stir in the grated cheeses and season with salt and pepper. Fold in reserved pasta. Spoon mixture into a lightly greased 2 ½-quart casserole.

For topping: In a small sauté pan, melt butter. Toss in bread crumbs and cook, stirring constantly, until lightly toasted.

To finish: Bake in preheated oven 30 minutes or until bubbling on the edges. Remove from oven and let rest 5 minutes before serving.