Render 1 lb bacon. Strain off the fat and set aside. Sauté 1 small onion and 1/2 Tbsp garlic. Add 1/2 cup coffee, 1/4 cup maple syrup, 1 Tbsp balsamic vinegar and 1 Tbsp grainy mustard. Add the bacon and reduce the mixture until it becomes syrup-y. Blend in the blender and cool.
Sylvie Bisson, Woolsey Creek Bistro, 600 2 St W, Revelstoke, 250-837-5500. Stuff it into a chicken, use as a dip, top a steak, make a sandwich