I’ve been wanting to make this since last fall. Waiting for good onions. And the right mood, of course.
This batch turned out pretty yummy, even himself said, “it’s good.” Don’t be escared when you see the jalapeno – it just adds an ever so slight pleasant warmth. You can leave it out, if you like.
This is fan-fucking-tastic stuff on a cheese board, on a grilled burger with some blue cheese, or in a grilled cheese sammich with a strong cheese like an aged white cheddar or Manchego.
Balsamic Onion Jam with Fig
yield: 2 pints
1 Tbsp. mild vegetable oil
3 sweet onions, sliced in ¼” thick crescents
1 jalapeno, sliced in thin crescents
⅓ c. white sugar
⅓ c. brown sugar
1½ c. balsamic vinegar
¼ c. cider vinegar
½ c. dried mission figs, sliced in quarters
In a large non-reactive pot on low, lightly sweat the onions and jalapenos and onion until the onions start to become translucent. Add some S&P and everything but the figs. Simmer, still on low, for an hour.
Add the figs, simmer on low for another hour-ish. When it is done, the mixture should be reduced by half, and the liquid thick and syrupy and almost evaporated. Pay lots of attention that it doesn’t scorch.
Put in a sterile jar and keep in the fridge for several weeks.
I don’t know the ph of this, so although I think it will waterbath can ok, I don’t know for sure. Research that before you do.
Creamy goat cheese, earthy sweet beets and crunchy bitter escarole topped with a strong vinaigrette is one of my favorite salads.
First up – the beets. Peeled, cut into 8ths. Mixed with some olive oil, balsamic, salt, pepper and herbes de Provence.
I roasted them for 45-60 minutes at 375, with a parchment hat. That probably has a technical chef name for it, but I don’t know what that is. I still had to check halfway through and add some water. (When are they done? They’re like potatoes – test ’em with a fork.) When they’re done, they’re hard to resist – little earthy bites of candy.
While they cooled, I made the dressing: Mix a teaspoon of good dijon mustard, a pressed garlic clove, salt, pepper and a 1/2tsp of sugar with 1/4 c. good balsamic vinegar. Then, slowly drizzle in about 1/2c. good olive oil until you get a nice thick emulsion.
Alrighty, salad time! I chopped up the escarole and sliced some medallions of chèvre. Next come those cooled beets and a drizzle of dressing and it’s time to eat! This is also really good with some added hard boiled eggs, or chicken. We’ve even skipped the goat cheese and used cubes of the apricot stilton from Trader Joe’s. Deelish!