Shallot Jam Recipes

SHALLOT JAM

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.

CARAMELIZED SHALLOT JAM

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.

SMASHED SHALLOT JAM

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.

SHALLOT JAM

Steps:

• 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. Serve With Chicken-Liver Toasts with Shallot Jam.

CHICKEN-LIVER TOASTS WITH SHALLOT JAM

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.