* Exported from MasterCook *
Carmelized Shallot Jam
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
2 cups finely chopped shallots
Sea salt
1 1/2 teaspoons finely chopped fresh thyme
1/4 cup sugar
1 tablespoon water -- approx
2 tablespoons aged balsamic vinegar
Freshly ground black pepper -- to taste
In a large skillet, heat oil over medium heat. Add shallots, stir, and season with a pinch of salt. Cook, stirring occasionally, 5 minutes, then add thyme. Continue to cook, stirring occasionally, until the shallots are light gold and have thoroughly melted, about 15 minutes more. Stir more often toward the end of cooking to make sure the shallots do not stick and burn.
While shallots are cooking, in a small saucepan, heat the sugar with the water over medium-high heat, stirring until the sugar is dissolved. Cook at a boil, uncovered and without stirring, until the sugar caramelizes to a medium amber color, about five minutes. Remove pan from the heat and add the vinegar. The mixture will foam and spit, so stand back to avoid being splattered. Return the pan to low heat, and stir until the caramel has melted.
Scrape the shallots into the caramel and stir well. Transfer the mixture to a container, cover, and set aside to cool. Taste for seasoning, and adjust with salt and pepper. The jam keeps, refrigerated, for up to a week. It also may be frozen for up to four months. Bring to room temperature before using.
Yield: 1 cup (8 two-tablespoon servings)
From:
Source:
""Burger Bar" by Hubert Keller (Wiley, 2009)."
S(Formatted by Chupa Babi):
"April 2011"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 84 Calories; 3g Fat (35.0% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 926631 0 0 0 0 2140 0
