* Exported from MasterCook *
Shallot-Tarragon Jam
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds shallots -- peeled, halved, and sliced 1/4-inch thick
1/2 teaspoon kosher salt
6 tablespoons white wine–tarragon vinegar
1/4 cup granulated sugar
2 tablespoons chopped tarragon
Heat oil and butter in a medium saucepan over medium heat.
When butter foams, add shallots and salt. Cook, stirring occasionally,
until shallots are softened and just beginning to brown, about 10 minutes.
Season with freshly ground black pepper.
Stir in 4 tablespoons of the vinegar and the sugar and cook, stirring
occasionally, until the shallots are completely soft and caramelized and
the jam is thick and syrupy, about 20 to 25 minutes.
Remove from heat and stir in remaining 2 tablespoons vinegar. Allow jam to
cool for 20 minutes. Stir in chopped tarragon.
Makes: About 1 cup (8 two-tablespoon servings)
Total: 50 mins
Active: 15 mins
In this jam, shallot pairs with tarragon to create a savory spread that's
great on roasted turkey or chicken sandwiches. It's also fabulous as an
instant appetizer when spooned over a log of fresh goat cheese and served
with crackers or flatbread.
ChupaNote: if you don't have white wine-tarragon vinegar make some: soak 1
tablespoon dried tarragon overnight in 6 tablespoons white wine vinegar;
strain through a coffee filter, discard the tarragon.
Source:
"Roger Burns @ CHOW"
S(Formatted by Chupa Babi):
"Sept 2012"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 130 Calories; 5g Fat (32.0%
calories from fat); 2g Protein; 21g Carbohydrate; 0g Dietary Fiber; 4mg
Cholesterol; 128mg Sodium. Exchanges: 3 Vegetable; 1 Fat; 1/2 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 5555 0 0
