Recipe - Caraway Corn Bread With Apricot Bacon And Jalapeno Jam

CORN BREAD
1 One half cup Cornmeal
Three fourths cup Allpurpose flour
3 tablespoon Sugar; divided use
2 One half teaspoon Baking powder
1 teaspoon Caraway seeds
1 teaspoon Salt
3 tablespoon Cold butter; cut into 6
pieces
2 tablespoon Room temperature butter or
bacon drippings
1 cup Buttermilk
2 Eggs; separated
1 tablespoon Butter or bacon grease for
greasing pan

JAM
4 Thick bacon slices
Three fourths cup Dried apricots; cut into
very thin strips
Three fourths cup Water
One half cup Apricot jam
2 teaspoon Minced fresh; seeded
jalapeno chili; see cook's
note

GARNISH
Fresh chives; either short
sprigs or thinly cut or sliced up

Notes: From Orange County Registar

Advance preparation: Corn bread can be prepared 12 hours in advance. Place
rounds in a single layer on a baking sheet. Cover with aluminum foil or
plastic wrap. Store at room temperature. Reheat in a 350degree oven for
about 8 minutes. Jam can be prepared 3 days in advance and stored,
airtight, in the refrigerator. Serve at room temperature.

Cook's note: Jalapenos vary in their degree of hotness. Make the jam and
taste it. If necessary, increase the amount of chilies to suit your taste.
I have used as much as 2 tablespoons of minced jalapenos. When working with
fresh chilies, wash hands and work surface thoroughly upon completion. Do
NOT touch your face or eyes.

Preliminaries: Fifteen minutes before baking corn bread, preheat oven to
400 degrees.

1. Prepare the corn bread: In a food processor fitted with the metal blade,
process cornmeal, flour, 2 tablespoons sugar, baking powder, caraway seeds
and salt until blended, about 20 seconds. Add cold butter and pulse until
mixture resembles course meal. Add 2 tablespoons room temperature butter or
bacon drippings and pulse until just blended. Transfer mixture to a large
bowl.

2. Place empty 9by13inch baking pan in oven.

3. In a small bowl, combine egg yolks and buttermilk. Pour into cornmeal
mix ture and stir to blend. In a separate bowl, beat egg whites with 1
tablespoon sugar until stiff and glossy. Fold into cornmeal mixture in 2
additions.

4. Remove baking pan from oven and brush with 1 tablespoon melted butter or
bacon drippings. Pour batter into pan and bake in preheated oven for about
14 minutes or until a toothpick inserted in middle comes out clean.

5. Transfer to a wire rack and cool slightly. Loosen edges with a sharp
knife and invert on cutting board. Using a 1 1/2inch round cookie cutter,
cut corn bread into rounds.

6. Prepare the jam: In a small skillet cook bacon over medium heat until
crisp. Drain on paper towel, reserving 1 tablespoon drippings.

7. Combine dried apricots and water in a medium saucepan. Bring to boil;
boil until water evaporates, about 8 minutes. Add jam and 1 tablespoon
drippings. Cook, stirring frequently, unti jam dissolves. Add bacon and
jalapenos. Cool to room temperature.

Presentation: Top each corn bread round with a dollop of jam. Garnish with
fresh chives and arrange on platter.

Yield: 3540 rounds

Nutritional information (per round): 79 calories, 3 grams fat, 1.6 grams
saturated fat, 18 milligrams cholesterol, 136 milligrams sodium, 34 percent
calories from fat

Source: adapted from "Bon Appetit Entertaining With Style"