Griebenschmalz Recipe for Vesperplatte
Serves 1
5 mins prep
10 mins cook
30 mins Resting Time
45 mins total
Griebenschmalz is a savory-sweet bacon spread commonly served at beer gardens and it's pretty simple to make!
While many recipes use apple to naturally sweeten it, I like using a dried date instead for a more concentrated sweet kick. It's similar to bacon jam, but less sweet and I love the herbal note added from the parsley!
Most Germans typically smear it onto freshly baked slices of bread, but you should also try it on burgers and your favorite sandwiches!
Cook the bacon on medium heat until all the fat is rendered and the bacon is crispy. Pour off most of the rendered grease into a jar and refrigerate, leaving some in the pan for the next step. Chop about 1/3 of the cooked bacon into bits (reserve the other 2/3 of the cooked bacon for later use, such as topping a salad or a sandwich).
Add the chopped onion to the bacon grease and cook until caramelized, about 5 minutes.
Add the garlic, the chopped date and a ¼ cup of water and cook until the date becomes a paste when stirred and the water is dissolved, about 1 minute. Season with black pepper (and salt if needed, although the bacon should be salty enough).
Stir together with the reserved bacon grease, parsley and the chopped bacon and transfer to a ramekin, pressing the mixture down into it.
Store in the fridge to set up and until ready to serve. Then spread onto freshly baked slices of bread and wonder why you've never made it before!
