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
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- 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.
- 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.
- Line another rimmed baking sheet with foil.
- 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.
- Bake until crisp, 18 to 20 minutes. Transfer to a large heatproof bowl. Add Bacon Jam, stirring until combined.
- 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
- 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.
- 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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