PAN-ROASTED TOMATOES WITH QUICK BALSAMIC JAM
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large cast-iron skillet over high heat until smoking. Add the tomatoes to the dry pan and cook, turning a few times, until charred on all sides but still holding their shape, 3 to 4 minutes. Add the onions and then immediately pour in the vinegar. Stir in the confectioners' sugar until dissolved. Cook, stirring often, until the onions soften and the vinegar thickens, 3 to 5 minutes. (The onions should retain some bite; the vinegar should be reduced and be slightly syrupy.) Pour into a serving bowl, making sure to scrape out all the contents of the skillet. Season with the flaky sea salt and drizzle olive oil over the top. Garnish with the basil.
FROZEN YOGURT BARK WITH STRAWBERRY-BALSAMIC JAM
What I love about my Strawberry-Balsamic Jam is how versatile it is. Sure, you can spread it on toast or use it as a cake filling. I thought I'd do something a little different here and make a healthy-ish frozen treat to keep on hand for when I get a sweet tooth.
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 8 to 12 servings (2 cups jam)
Number Of Ingredients 10
Steps:
- Make the jam: Combine the strawberries, sugar, vinegar and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook until the strawberries soften and the mixture thickens, about 20 minutes. Remove the jam from the pan to a bowl and cool to room temperature. Stir in the lemon zest and juice.
- Make the bark: Spread the yogurt on a parchment paper-lined baking sheet in a thin layer (about 1/3-inch thick). Dollop 1/2 cup jam over the yogurt and use a wooden skewer or tip of a knife to swirl. Sprinkle the fruit and chocolate shavings on top. Place in the freezer and freeze until firm, 2 to 3 hours. Once frozen, break into pieces.
BALSAMIC JAM
This is a nice accent for blanched green beans or most anything that would be good with balsamic. Nathan Sears at Vie makes this.
Provided by Ambervim
Categories Sauces
Time 1h10m
Yield 6 1/2 Pints
Number Of Ingredients 9
Steps:
- In a large heavy bottomed pan over high heat bring the balsamic, sugar lemon juice, vanilla, allspice, cloves, star anise and orange zest to a boil.
- Remove from heat, transfer to storage container and refrigerate overnight or up to 5 days.
- Strain the liquid and save the vanilla for another use.
- Pour into a large wide pot and bring to a boil over high heat being sure it does not boil over.
- Cook, stirring occasionally, until the mix reaches about 215 F and has the texture of a light syrup, 20-25 minutes.
- Use standard canning techniques to finish seal in 6 half pint and 1 4 oz jars.
- Does not include refrigeration time.
Nutrition Facts : Calories 842.7, Fat 0.3, SaturatedFat 0.1, Sodium 122.3, Carbohydrate 207.9, Fiber 3.4, Sugar 170.7, Protein 1.2
FIG AND BALSAMIC JAM
Serve with goat cheese crostini, grilled cheese sandwiches, brie, pork, etc. From Ad Hoc at Home, Thomas Keller.
Provided by gailanng
Categories Fruit
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine the figs, sugar, balsamic vinegar, and a sachet in a large saucepan and attach a candy thermometer to the pan. Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the large pieces of fig, keeping a chunky consistency, until the jam reaches 220 degrees F. Remove from the heat.
- Remove the sachet and stir in the lemon juice to taste. Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.
Nutrition Facts : Calories 244.8, Fat 0.4, SaturatedFat 0.1, Sodium 5.3, Carbohydrate 62.4, Fiber 3.4, Sugar 58.3, Protein 1
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BALSAMIC ONION JAM - THE MIGONI KITCHEN
From themigonikitchen.com
Cuisine AmericanCategory SauceServings 2Estimated Reading Time 3 mins
- Add the diced onions and olive oil to a large pot with a lid (we used a Dutch Oven). Place over medium heat and cover with the lid. Cook undisturbed for about 15 minutes.
- Remove the lid and stir the onions gently. There will likely be a lot of liquid in the pot, which is normal! Next, add in the balsamic vinegar, sugar, and fruit pectin/lemon juice. Stir to combine and reduce the heat to low-medium.
- Allow to simmer without a lid for about 90 minutes, stirring once every 10-15 minutes to ensure the onions are not sticking.
- Add small amounts of water at a time to help prevent sticking. We used about ½ a cup of water total, adding 2-3 tablespoons at a time.
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