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Frankfurters with Mt Tam, Bacon Jam & Pickled Cherries

Posted by Cowgirl Creamery on
Frankfurters with Mt Tam, Bacon Jam & Pickled Cherries

This is the summer of the backyard barbecue, and it deserves a bit of an elevated look this year. A sausage of some kind should always have a place on the grill, and this year, we should have a bit of extra fun with it. 

A classic frankfurter holds a place of nostalgia, in this case also acting as a transportation method to eat loads of melty, buttery, Mt Tam. The bacon jam stands up to the earthiness of Tam’s rind, while freshly pickled local cherries give your mouth a burst of bright fruit to cut through the richness creating balance. A traditional mustard pairing was not forgotten, all nestled in a crispy, split-top brioche bun. 

The bacon jam and pickled cherry recipes will be more than you need for 8 franks but will last in your refrigerator for weeks, and who doesn’t love some extra summer condiments on hand for a casual dinner party?

Frankfurters with Mt Tam Cheese Mise en Place

 

Frankfurters with Mt Tam, Bacon Jam & Pickled Cherries

Makes 8 frankfurters

Ingredients

8 German frankfurters (we love Olympia Provisions), or your favorite hot dogs
8 brioche or potato buns
1 wheel of Mt Tam, cut into 1/2 inch pieces (leaving rind on)
8 oz bacon jam (see recipe below) 
16 oz pickled cherries (see recipe below)
2-3 tablespoons whole seed mustard or pickled mustard seed
2-3 tablespoons dill, chives, and/or parsley, 
3 tablespoons butter, softened to toast buns (optional)

Assembly:

  1. If using a split top brioche roll, butter the sides and toast until golden in a cast iron directly on the grill (optional)
  2. Grill franks to your desired doneness, and place in brioche buns
  3. Assemble immediately (so your cheese begins to melt!) by topping with bacon jam, then Mt Tam and finishing with pickled cherries, mustard seeds & fresh herbs

Notes:

  • If your franks are not quite hot enough to get your cheese as gooey as you'd like, place your assembled bun + jam + Tam back onto a warm grill, watching closely as to not burn your buns! Remove and finish with cherries, mustard seeds & herbs.
  • Using any grainy mustard here works perfectly, but if you can’t get your hands on whole seeds you can always make a batch of your own pickled mustard seeds!

Bacon Jam

Makes 8 oz

Ingredients

1 pound uncooked bacon, finely diced
2 medium onions, finely diced
1 cup cider vinegar
1 cup brown sugar
1 tablespoon Worcestershire sauce
Juice and zest of 1 navel orange
1 tablespoon fresh thyme
1 teaspoon salt
pepper, to taste

Directions:

  1. Place bacon in a cold heavy bottom pan, and cook slowly on medium-low heat until fully rendered, about 30 minutes.
  2. With a slotted spoon, remove bacon from the pan and set aside to be folded back later.
  3. Drain off some of the bacon fat so that you have a thin layer coating the bottom of the pan.
  4. On medium low heat, add the dice onions to your pan and cook covered for about 20 minutes stirring occasionally.
  5. Once the onions are gently caramelize, add the thyme and orange zest and allow to bloom – about 1 minute, stirring constantly
  6. Deglaze with vinegar, orange juice and Worcestershire sauce. Bring to a boil and add brown sugar, stir to combine and reduce heat
  7. Simmer uncovered for about 15 minutes stirring occasionally. It will be tempting to continue reducing, but as the jam cools it will thicken quite a bit. Set aside to cool before refrigerating

Note: Can be stored in the refrigerator for up to 4 weeks

Pickled Cherries

Makes 16 oz

Ingredients

1 1/2 cups cherries, pitted
1/2 cup red wine vinegar
1/3 cup honey
1/4 cup water
2 fresh bay leaves
10 whole peppercorns
1/2 teaspoon salt

Directions:

  1. Place pitted cherries in a 16 oz mason jar. If you do not have a cherry pitter, simply slice around the pit – we’ll be cutting these down later anyway!
  2. In a small saucepan, add red wine vinegar, honey, water, bay leaves, peppercorns and salt. Bring to a boil.
  3. As soon as the liquid comes to a boil (careful not to reduce!) gently pour over the cherries 
  4. Cover and allow to sit for at least one hour before using

Notes: 

  • Cherries will last in the refrigerator for up to 6 weeks, as long as cherries are covered in pickle liquid
  • Your cherry pickle liquid is basically shrub! Use it in a cocktail or mocktail, or even in a salad dressing

You can find our organic Mt Tam cheese and Olympia Provisions Frankfurters at our Creamery Barn Shop & Cantina in Point Reyes Station. We're open all 4th of July Weekend, Saturday - Monday, 11 am - 4 pm.

 

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