Shallot Jam Food
CARAMELIZED SHALLOT JAM
Shallots reach a whole new flavor in this sweet-slightly tangy caramelized jam. Perfectly pairs with your favorite goat cheese or Brie.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 18
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, heat oil over medium-high heat. Add shallots and brown sugar; cook about 5 minutes to soften shallots, stirring constantly. Reduce heat to medium, and cook until reduced to jam consistency. Stir in vinegar and salt. Transfer to serving bowl.
- Serve with goat cheese and crackers.
Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 7 g, TransFat 0 g
SHALLOT JAM
Chef Bill Taibe's sweet-and-savory shallot jam is a perfect complement to his Whipped Chicken Livers on toasted bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium-high heat. Add shallots and thyme; season with salt and pepper. Cook, stirring, until shallots are golden, about 3 minutes. Add sugar and cook, stirring, until bubbling and carmelized. Add both vinegars and cook until thickened.
- Stir in vincotto and remove from heat. Remove thyme sprigs and discard. Let cool before using.
CHICKEN-LIVER TOASTS WITH SHALLOT JAM
Recipe by Vinny Dotolo and Jon Shook, who spent a month perfecting their creamy chicken-liver mousse, topped with jam of sweet shallots and balsamic vinegar.F&w Magazine, January 2010 from: Dinner Party for a new Decade.
Provided by Manami
Categories < 4 Hours
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- CHICKEN-LIVER MOUSSE:.
- In a large skillet, melt 2 tablespoons of the butter.
- Season the livers with salt and pepper.
- Cook over high heat until browned, 2 minutes per side.
- Transfer to a paper-towelled plate.
- Melt 2 tablespoons of the butter in the skillet.
- Add the onion and thyme and cook over moderate heat, stirring, until the onion is softened, 10 minutes.
- Add the livers and cook, stirring, until heated through, 2 minutes; let cool.
- Discard the thyme.
- In a food processor, puree the livers and the remaining 6 tablespoons of butter until smooth.
- Strain through a fine sieve and season well with salt.
- Press plastic wrap onto the surface and refrigerate until chilled.
- SHALLOT JAM:.
- While livers are cooling, prepare the jam.
- In a skillet, heat the oil.
- Add the shallots and cook over moderate heat, stirring until softened, 10 minutes.
- Add the vinegar and sugar and cook until thick and jam-like, 5 minutes.
- Season with salt.
- ASSEMBLY:.
- Brush the warm toasts with oil, rub with garlic and spread the liver mousse on top.
- Garnish with the Shallot Jam and serve.
Nutrition Facts : Calories 2792.2, Fat 43.7, SaturatedFat 14.2, Cholesterol 187.5, Sodium 5573.2, Carbohydrate 502.7, Fiber 27.7, Sugar 25.2, Protein 88.1
SMASHED SHALLOT JAM
A delicious addition to any pork or beef dish. Keeps well, and makes a great gift also! Cooking time includes simmering time.
Provided by Kizzikate
Categories Sauces
Time 2h
Yield 24 cups
Number Of Ingredients 7
Steps:
- Smash the shallots with the flat side of a knife. Mix sugar, 1cup water, vinegar, wine, & salt in a large saucepan. Place over low heat; stirring often to dissolve the sugar. Add shallots, bay leaves, and thyme.
- Raise heat to medium-high; bring mixture to a boil. Lower heat; simmer for 1 1/2 hours, stirring often.
- Remove from heat and allow to cool. Serve at room temp., or store chilled up to 2 weeks.
Nutrition Facts : Calories 77.1, Sodium 586, Carbohydrate 17.6, Sugar 12.6, Protein 0.7
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