photo by Christopher Testa food styling by Maggie Ruggiero prop styling by Deborah Williams |
from the The New York Times Magazine
submitted by Judy Gray
serves 6 to 8 as an appetizer
¾ pound slab bacon, diced into cubes
4 medium-size white or Spanish onions, peeled
& diced
1½ teaspoon mustard seed
2½ tablespoons dark brown sugar
¼ cup balsamic vinegar
3 tablespoons water
kosher salt and freshly ground black pepper
Set a Dutch oven or heavy pot over medium heat, and add the bacon.
Cook, stirring occasionally, until the fat is completely rendered and the bacon
has started to crisp, approximately 12 to 15 minutes.
Drain all but 1 tablespoon of the fat from the pot, and add the onions,
mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine,
then cover the pot, lower the heat and allow the mixture to cook undisturbed
for 25 to 30 minutes.
Remove the top, stir again and then partly cover the pot. Allow the
mixture to cook until most of the liquid is gone and the onions have achieved a
dark brown “jamminess,” approximately 60 to 70 minutes (add a little more water
as needed).
Taste the jam, and add salt and pepper if necessary.
Remove mixture from heat, and allow to cool slightly. Spoon the jam
into a jar or bowl, then allow to cool completely. Store, covered, the
refrigerator for up to a week.
The jam pairs nicely with the ChickenLiver Pâté on crostini.
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