Caraway Corn Bread With Apricot, Bacon And Jalapeno Jam

Directions

1. Advance preparation: Corn bread can be prepared 12 hrs in advance. Place rounds in a single layer on a baking sheet. Cover with aluminum foil or possibly plastic wrap. Store at room temperature. Reheat in a 350-degree oven for about 8 min. Jam can be prepared 3 days in advance and stored, airtight, in the refrigerator. Serve at room temperature.
2. 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.
3. I have used as much as 2 Tbsp. of chopped jalapenos. When working with fresh chilies, wash hands and work surface thoroughly upon completion. Don't touch your face or possibly eyes.
4. Preliminaries: Fifteen min before baking corn bread, preheat oven to 400 degrees.
5. 1. Prepare the corn bread: In a food processor fitted with the metal blade, process cornmeal, flour, 2 Tbsp. sugar, baking pwdr, caraway seeds and salt till blended, about 20 seconds. Add in cool butter and pulse till mix resembles course meal. Add in 2 Tbsp. room temperature butter or possibly bacon drippings and pulse till just blended. Transfer mix to a large bowl.
6. 2. Place empty 9-by-13-inch baking pan in oven.
7. 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 Tbsp. sugar till stiff and glossy. Fold into cornmeal mix in 2 additions.
8. 4. Remove baking pan from oven and brush with 1 Tbsp. melted butter or possibly bacon drippings. Pour batter into pan and bake in preheated oven for about 14 min or possibly till a toothpick inserted in middle comes out clean.
9. 5. Transfer to a wire rack and cold slightly. Loosen edges with a sharp knife and invert on cutting board. Using a 1 1/2-inch round cookie cutter, cut corn bread into rounds.
10. 6. Prepare the jam: In a small skillet cook bacon over medium heat till crisp. Drain on paper towel, reserving 1 Tbsp. drippings.
11. 7. Combine dry apricots and water in a medium saucepan. Bring to boil; boil till water evaporates, about 8 min. Add in jam and 1 Tbsp. drippings. Cook, stirring frequently, unti jam dissolves. Add in bacon and jalapenos. Cold to room temperature.
12. Presentation: Top each corn bread round with a dollop of jam. Garnish with fresh chives and arrange on platter.
13. Yield: 35-40 rounds